Results 81 to 90 of about 2,115 (183)

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

Recovery of Polyphenolic Antioxidants from Coffee Silverskin Using Acid-Catalyzed Ethanol Organosolv Treatment

ChemEngineering, 2023
The examination presented herein sought to establish a novel methodology for the efficient recovery of polyphenolic antioxidants from coffee processing residues, namely coffee silverskin (CSS).
George Smyrnakis, George Stamoulis, Dimitrios Palaiogiannis, Theodoros Chatzimitakos, Vassilis Athanasiadis, Stavros I. Lalas, Dimitris P. Makris   +6 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

Valorization of coffee silverskin by cascade extraction of valuable biomolecules: preparation of eco‐friendly composites as the ultimate step

Biofuels, Bioproducts and Biorefining, Volume 18, Issue 2, Page 524-542, March/April 2024.
Abstract This study presents a multidisciplinary approach for dealing with the environmental problems related to agro‐industrial coffee residues. The exploitation of these residues allows biomolecules to be obtained from renewable sources and enables the preparation of CO2‐neutral biocomposites, with the advantages of reducing fossil depletion ...
Stefano Bianchi, Micaela Vannini, Laura Sisti, Paola Marchese, Norma Mallegni, Óscar Rodríguez, Stéphan Kohnen, Job Tchoumtchoua, Patrizia Cinelli, Annamaria Celli   +9 more
wiley   +1 more source

Hydrothermal pretreatment of spent coffee and silverskin for polyphenols recovery [PDF]

, 2014
Coffee is one of the most consumed beverages around the world. As a consequence of this big market, huge amounts of residues are also generated every year as a result of the coffee beans processing.
Conde, Teresa, Mussatto, Solange I.
core  

Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds

Future Postharvest and Food, Volume 1, Issue 1, Page 61-81, March 2024.
This graphical abstract portrays the evolution of coffee beans from their initial green state through roasting to the production of the brewed coffee beverage. It emphasizes the valorization of by‐products, specifically Coffee Silverskin (CS) and Spent Coffee Grounds (SCG).
Agnese Santanatoglia, Laura Alessandroni, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli   +7 more
wiley   +1 more source

Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low‐fat functional cookies substituted with wheat germ flour and coffee silverskin

Journal of the Science of Food and Agriculture, Volume 104, Issue 3, Page 1322-1334, February 2024.
Abstract BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10–30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional ...
Zülal Büyük, Dilek Dulger Altiner
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

Valorization of eucalyptus wood by glycerol-organosolv pretreatment within the biorefinery concept: an integrated and intensified approach [PDF]

, 2016
The efficient utilization of lignocellulosic biomass and the reduction of production cost are mandatory to attain a cost-effective lignocellulose-to-ethanol process.
Abels, Ahmed, Aloia Romaní, Alvira, Balat, Ballesteros, Bradford, Cannella, Cannella, Caspeta, Cha, Chen, Chen, Cheng, Cuevas, Cui, Dominguez, Erdocia, Ghose, Gomes, Gonçalves, Gu, Harrison, Hu, Héctor A. Ruiz, Ibarra, José A. Teixeira, Kautto, Kim, Kim, Kroppan, Kumar, Lima, Lin, Lucília Domingues, López-Linares, Martín, Mesa, Modenbach, Mohanty, Paquot, Parajó, Pereira, Pereira, Pereira, Requejo, Rohowsky, Romaní, Ruiz, Sammons, Santos, Sarkar, Shen, Sun, Sun, Sun, Toledano, Vallejos, Weingarten, Zhang, Zhang, Zhao, Zhao, Zhu, Öhgren   +64 more
core   +1 more source

Probiotics and Phytobiotics as Dietary and Water Supplements in Biofloc Aquaculture Systems

Aquaculture Nutrition, Volume 2024, Issue 1, 2024.
Biofloc technology (BFT) is a relatively new microbial‐based cultivation system that can be adopted to accomplish more sustainable aquaculture and circularity goals. This review explores aspects of BFT integrating the utilization of probiotics and phytobiotics as dietary and water supplements.
Mohammad Hossein Khanjani, Moslem Sharifinia, Mohammad Akhavan-Bahabadi, Maurício Gustavo Coelho Emerenciano, Arkadios Dimitroglou   +4 more
wiley   +1 more source