Results 81 to 90 of about 2,002 (199)

Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods, 2021
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds).
Gonçalo Oliveira, Cláudia P. Passos, Paula Ferreira, Manuel A. Coimbra, Idalina Gonçalves   +4 more
doaj   +1 more source

Up-cycling coffee silverskin into biobased functional coatings [PDF]

Journal of Cleaner Production
In this work, a novel route for the up-cycling of coffee silverskin (CS) based on a sustainable mechano-chemical process has been developed. CS was treated in a planetary ball milling in presence of water and the resulting suspension was used to realize thin bio-coatings deposited onto flexible packaging polylactic acid (PLA) films.
Avolio, Roberto, Capuano, Roberta, Castaldo, Rachele, Cirillo, Teresa, Cocca, Mariacristina, Errico, Maria Emanuela, Gentile, Gennaro, Nolasco, Agata   +7 more
core   +4 more sources

Green technologies for extracting plant waste functional ingredients and new food formulation: A review

Journal of Food Science, Volume 89, Issue 12, Page 8156-8174, December 2024.
Abstract Nowadays, there is a growing interest in food waste recovery by both consumers and companies. Food waste of plant origin is a source of bioactive compounds, such as phenolic acids, anthocyanins, flavonoids, phytosterols, carotenoids, and tocopherols, with well‐known antioxidant, anti‐glycemic, and antimicrobial properties. The use of green and
Giulia Basile, Lucia De Luca, Giovanni Sorrentino, Martina Calabrese, Mariarca Esposito, Fabiana Pizzolongo, Raffaele Romano   +6 more
wiley   +1 more source

Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis

Foods
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting ...
Dérica Gonçalves Tavares, Mayara Andrade Martins de Souza, Tamara Leite dos Santos, Adriele do Amor Divino Silva, Danilo José Machado de Abreu, Whasley Ferreira Duarte   +5 more
doaj   +1 more source

“Zero Waste” and “Green” Approaches towards Valorisation of Vegetable Residues

Chemical Engineering Transactions, 2022
Among the waste valorisation strategies, particular attention is given to plant and agri-food biomasses. They are particularly valuable since they are produced in large amounts worldwide and have been widely studied since ancient times for the richness ...
Stefania Marzorati, Alessio Massironi, Rita Nasti, Amparo Jimenez Quero, Luisella Verotta   +4 more
doaj   +1 more source

Development and Characterization of Poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) with Cowpea Lignocellulosic Fibers as a Filler via Injection Molding and Extrusion Film‐Casting

Macromolecular Materials and Engineering, Volume 309, Issue 8, August 2024.
This study explores the use of low‐value agricultural residues/fibers from a neglected African crop, cowpea as a filler in a poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydoxyvalerate) (PBSA/PHBV) blend matrix to produce biodegradable plastics.
Mondli Abednicko Masanabo, Amélie Tribot, Enni Luoma, Jussi Virkajärvi, Nusrat Sharmin, Morten Sivertsvik, Suprakas Sinha Ray, Janne Keränen, M. Naushad Emmambux   +8 more
wiley   +1 more source

Valorization of spent coffee ground by mixing with various types of residual biomass for pellet production: evaluation of solid biofuel properties at different mixtures

Biofuels, Bioproducts and Biorefining, Volume 18, Issue 4, Page 968-989, July/August 2024.
Abstract Coffee consumption is a daily habit for the majority of people worldwide, resulting in consistently large amounts of residue. Spent coffee ground (SCG) is the residue obtained during the brewing process. It represents an abundant source of energy biomass, or raw material for added value products but it is still largely unexploited.
Michael A. Kougioumtzis, Vasileios Filippou, Anatoli Rontogianni, Emmanouil Karampinis, Panagiotis Grammelis, Emmanouel Kakaras   +5 more
wiley   +1 more source

Preliminary Analysis on Bio-Acidification Using Coffee Torrefaction Waste and Acetic Acid on Animal Manure from a Dairy Farm

Agriculture
This study investigates bio-acidification as a method to decrease the pH of animal manure in dairy farms through the application of coffee silverskin (i.e., a coffee torrefaction waste) and acetic acid.
Grazia Cinardi, Serena Vitaliano, Alessandro Fasciana, Ferdinando Fragalà, Emanuele La Bella, Luciano Manuel Santoro, Provvidenza Rita D’Urso, Andrea Baglieri, Giovanni Cascone, Claudia Arcidiacono   +9 more
doaj   +1 more source

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

Frontiers in Nutrition, 2021
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond, Alejandra Rodríguez Casas, Maria Dolores del Castillo   +2 more
doaj   +1 more source

Mycelium Agrowaste‐Bound Biocomposites as Thermal and Acoustic Insulation Materials in Building Construction

Macromolecular Materials and Engineering, Volume 309, Issue 6, June 2024.
3D mycelium biocomposites are developed from Pleurotus ostreatus fed with coffee silverskin. They present low thermal conductivity and good sound absorption. Such components require minimal energy for their growth and are fully compostable in the end of their lifespan.
Kumba Bintunia Bonga, Laura Bertolacci, Marco Contardi, Uttam Chandra Paul, Muhammad Shajih Zafar, Giorgio Mancini, Lara Marini, Luca Ceseracciu, Despina Fragouli, Athanassia Athanassiou   +9 more
wiley   +1 more source