Valorisation of spent coffee through membrane processing

Brazinha, Carla; Cadima, Mafalda; Crespo, João G.

doi:10.1016/j.jfoodeng.2014.07.016

Cited by 36 publications

(46 citation statements)

References 16 publications

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“…The GH and GE membranes showed initial permeate fluxes of 57 kg/m 2 h and 20 kg/m 2 h, respectively; these values were reduced down to 37 kg/m 2 h and 16 kg/m 2 h, respectively, when the final WRF was reached. Higher fluxes for the GH membrane on the pilot scale in comparison to the GE membrane were also observed in the treatment of the aqueous extract of spent coffee at 5 bar and 40 °C [27].…”

Section: Resultsmentioning

confidence: 99%

A Membrane-Based Process for the Recovery of Glycyrrhizin and Phenolic Compounds from Licorice Wastewaters

et al. 2019

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In this work, the use of polymeric ultrafiltration and nanofiltration membranes was investigated in order to recover glycyrrhizin and phenolic compounds from licorice wastewaters. Filtration experiments were performed on a laboratory scale using four polyamide thin-film composite membranes (GK, GH, GE, and DK, from GE Osmonics) with different molecular weight cut-offs (from 150 to 3500 Da). The permeate flux and retention values of glycyrrhizin, the total polyphenols, the caffeic acid, the total carbohydrate, and the total antioxidant activity as a function of the transmembrane pressure (TMP) and weight reduction factor (WRF) were evaluated. In selected operating conditions, the membrane productivity decreased in the order of GK > DK > GH > GE, with a similar trend to that of water permeability. Glycyrrhizin was totally rejected by selected membranes, independently of TMP and WRF. For the other antioxidant compounds, the retention values increased by increasing both of the parameters. According to the experimental results, a combination of membranes in a sequential design was proposed as a viable approach to produce concentrated fractions enriched in bioactive compounds and purified water from licorice wastewater.

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Section: Resultsmentioning

confidence: 99%

A Membrane-Based Process for the Recovery of Glycyrrhizin and Phenolic Compounds from Licorice Wastewaters

et al. 2019

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“…The separation efficiency of the isolation of charged compounds from hydrolysates containing other neutral solute of similar size can even be further improved by coupling NF and electrodialysis with ultrafiltration membrane (EDUF) (electrically-driven process) in a same process line thanks to the synergy of both driving force (pressure and electrical potential) (126). More recently, there is a growing interest for the production of purified extracts of phenolic compounds involving membrane technologies and in particular NF (127–129). Basically, after the extraction step a two-step membrane separation process has been used, starting with ultrafiltration to remove larger molecules (proteins, polysaccharides and other impurities) followed by nanofiltration for further purification (elimination of salts) and concentration.…”

Section: Eco-friendly Extraction and Valorization Of Bioresourcesmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.

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“…Brazinha et al 60 proposed a process for obtaining a natural bioactive extract from spent coffee grounds, enriched in caffeine, thereby obtaining a high-value product with known bioactive properties from an abundant material with low value. This extract has a ''natural'' label which could be used in the market segment of energy drinks.…”

Section: Spent Coffee Groundsmentioning

confidence: 99%

CHAPTER 12. Coffee By-products

Castillo¹,

Fernández-Gómez²,

Martinez-Saez³

et al. 2019

Coffee

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Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added value compounds. The present chapter provides a review of the information currently available on coffee by-products including their definition, chemical composition and potential applications. The feasibility of applying the biorefinery concept to achieve a sustainable coffee sector is discussed. Based on the research conducted in this field, we can conclude that coffee is not only for drinking; you can also use it for many beneficial purposes by applying the biorefinery concept. Conversion of by-products into healthpromoting products is of particular interest. However, raw materials should be controlled for quality and safety before they are converted into products for human consumption. The safety rules used to test the quality of green beans should also be adopted for other coffee materials. Thus, coffee by-products have a future as coproducts and provide an opportunity to increase the competitiveness of the coffee sector.

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Valorisation of spent coffee through membrane processing

Cited by 36 publications

References 16 publications

A Membrane-Based Process for the Recovery of Glycyrrhizin and Phenolic Compounds from Licorice Wastewaters

A Membrane-Based Process for the Recovery of Glycyrrhizin and Phenolic Compounds from Licorice Wastewaters

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

CHAPTER 12. Coffee By-products

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