Results 81 to 90 of about 173,111 (177)

Assessment of Fruit Waste as Feed Additives in Aquafeed for Growth Performance and Health Benefits of Fishes Under Biofloc Technology

Reviews in Aquaculture, Volume 17, Issue 2, March 2025.
ABSTRACT The rising demand for fish and crustacean products has placed significant pressure on traditional aquaculture practices, which are increasingly unsustainable. Utilizing fruit waste as a feed ingredient in biofloc systems presents a promising solution for enhancing the sustainability and cost‐efficiency of fish farming.
Muhammad Aliyu Sulaiman, Lee Yih Nin, S. M. Nurul Amin, Ravi Fotedar, Fatimah Md Yusoff, Julia Hwei Zhong Moh   +5 more
wiley   +1 more source

Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Spent coffee grounds (SCGs) are the by‐products of the brewing process. There are financial and environmental consequences associated with the production of millions of tons of SCG every year. This research explores the possibility of using SCGs, a significant by‐product of the coffee industry, as a useful component in cookie recipes.
Samer Mudalal, Kenana Sawafta, Mais Zaqdah, Roa Jaayssa, Sadeel Saidi, Belal Rahhal, Ziad Ayyad, Nawaf Abu-Khalaf, Essam Hebishy   +8 more
wiley   +1 more source

High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates [PDF]

, 2019
An analytical methodology was developed for the first time in this work to investigate the peptide composition of coffee silverskin protein hydrolysates.
Pérez Miguez, Raquel, Marina Alegre, María Luisa, Castro Puyana, María   +2 more
core   +1 more source

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

Beyond Peat: Wood Fiber and Two Novel Organic Byproducts as Growing Media—A Systematic Review

Plants
Environmental concerns drive the search for sustainable organic alternatives in horticultural substrates. This review critically examines three agro-industry renewable byproducts—wood fiber, coffee silverskin, and brewer’s spent grain—as partial peat ...
Anna Elisa Sdao, Nazim S. Gruda, Barbara De Lucia   +2 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

Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico

Plants
The by-products of green coffee processing are rich in compounds that can be recycled for their possible use in the production of beverages, fertilizers and weed control in production areas.
Emanuel Bojórquez-Quintal, Damián Xotlanihua-Flores, Loretta Bacchetta, Gianfranco Diretto, Oliviero Maccioni, Sarah Frusciante, Luis M. Rojas-Abarca, Esteban Sánchez-Rodríguez   +7 more
doaj   +1 more source

Magnetically Modified Agro-Industrial Wastes as Efficient and Easily Recoverable Adsorbents for Water Treatment

Chemical Engineering Transactions, 2014
Defective green coffee (DGC), coffee silverskin (CS) and spent coffee grounds (SCG), three major by- products of the coffee industry, were magnetically modified by treatment with an aqueous ferrofluid containing magnetite nanoparticles and characterized ...
A. Zuorro, R. Lavecchia, S. Natali
doaj   +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

Coffee Silverskin as a Fat Replacer in Chicken Patty Formulation and Its Effect on Physicochemical, Textural, and Sensory Properties

Applied Sciences
Coffee silverskin (CSS) is a by-product released as waste after roasting coffee beans. This by-product can be used as a functional food ingredient as it contains many valuable compounds such as fibers, sugars, phenolic acids, carotenoids, and flavonoids.
İzzet Özhamamcı
doaj   +1 more source