Spent coffee grounds by-products and their influence on soil C–N dynamics

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

Download Full-text

Effect of Processed Beverage By-Product-Based Diets on Biological Parameters, Conversion Efficiency and Body Composition of Hermetia illucens (L) (Diptera: Stratiomyidae)

Insects ◽

10.3390/insects12050475 ◽

2021 ◽

Vol 12 (5) ◽

pp. 475

Author(s):

Vassilios Sideris ◽

Maria Georgiadou ◽

Georgios Papadoulis ◽

Konstantinos Mountzouris ◽

Antonios Tsagkarakis

Keyword(s):

Body Composition ◽

Crude Protein ◽

Larval Density ◽

Mass Reduction ◽

Spent Coffee Grounds ◽

Hermetia Illucens ◽

Protein Levels ◽

Spent Grains ◽

Coffee Grounds ◽

By Products

The effect of spent coffee grounds (SCG), brewer’s spent grains (BSG) and their mixtures with the addition of brewer’s yeast (BY) were tested in two rearing densities of the Black Soldier Fly, Hermetia illucens (L.). Different treatments were investigated on larval development, survival, yield, protein conversion (PrCR) and bioconversion rate (BCR), substrate mass reduction and body composition of the insect. BSF larvae were able to develop sufficiently in all diets, except on sole SCG. The addition of BY enhanced the performance properties of diets, especially in the case of SCG, where larvae underperformed. Substrate mass reduction, PrCR and BCR were affected only by feed and exhibited higher values on reference feed, followed by BSG and SCG+BSG enriched with BY. Density did not have a significant effect on various larval nutrients, except for fat, which was higher on larvae fed enriched feeds with BY and in the 300 larval density. The interaction between feed and density strongly affected the nitrogen and protein levels, larval yield and ash. Generally, diets which contained SCG exhibited high larval crude protein levels. Our results illustrate that low value beverage by-products can be successfully utilized as constituents of a successful BSF diet.

Download Full-text

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Foods ◽

10.3390/foods9050665 ◽

2020 ◽

Vol 9 (5) ◽

pp. 665 ◽

Cited By ~ 7

Author(s):

Tizian Klingel ◽

Jonathan I. Kremer ◽

Vera Gottstein ◽

Tabata Rajcic de Rezende ◽

Steffen Schwarz ◽

...

Keyword(s):

European Union ◽

Animal Feed ◽

Safety Data ◽

Coffee Bean ◽

Green Coffee ◽

The European Union ◽

Spent Coffee Grounds ◽

Novel Food ◽

Coffee Grounds ◽

By Products

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

Download Full-text

Utilization of Waste-Based Sorbents for Removal of Pharmaceuticals from Water: A Review

Research Papers Faculty of Materials Science and Technology Slovak University of Technology ◽

10.2478/rput-2021-0002 ◽

2021 ◽

Vol 29 (48) ◽

pp. 22-36

Author(s):

Lenka Blinová ◽

Maroš Sirotiak

Keyword(s):

Water Contamination ◽

Human Life ◽

Low Cost ◽

Industrial Wastes ◽

Contaminated Water ◽

Spent Coffee Grounds ◽

Coffee Grounds ◽

By Products

Abstract Nowadays, the water contamination which is due to pharmaceuticals is increasing and alarming. The pharmaceuticals in water are very hazardous and toxic not only for the human life but also for environment. One of the promising methods of removing pharmaceuticals from the contaminated water is adsorption. Agricultural and industrial wastes or by-products can be used as low-cost adsorbents for pharmaceuticals removal. Low-cost adsorbents provide particular economic and environmental advantages. This paper presents an overview of utilizing of the waste-based adsorbents (mainly spent coffee grounds) for the removal of pharmaceuticals from water.

Download Full-text

Short term effects of bioenergy by-products on soil C and N dynamics, nutrient availability and biochemical properties

Agriculture Ecosystems & Environment ◽

10.1016/j.agee.2011.06.015 ◽

2012 ◽

Vol 160 ◽

pp. 3-14 ◽

Cited By ~ 92

Author(s):

A. Galvez ◽

T. Sinicco ◽

M.L. Cayuela ◽

M.D. Mingorance ◽

F. Fornasier ◽

...

Keyword(s):

Nutrient Availability ◽

Biochemical Properties ◽

Short Term ◽

N Dynamics ◽

Soil C ◽

Soil C And N ◽

C And N ◽

By Products ◽

C And N Dynamics ◽

Short Term Effects

Download Full-text

Engineering and environmental evaluation of spent coffee grounds stabilized with industrial by-products as a road subgrade material

Clean Technologies and Environmental Policy ◽

10.1007/s10098-016-1188-x ◽

2016 ◽

Vol 19 (1) ◽

pp. 63-75 ◽

Cited By ~ 19

Author(s):

Teck-Ang Kua ◽

Arul Arulrajah ◽

Suksun Horpibulsuk ◽

Yan-Jun Du ◽

Cherdsak Suksiripattanapong

Keyword(s):

Spent Coffee Grounds ◽

Environmental Evaluation ◽

Coffee Grounds ◽

By Products

Download Full-text

Evaluation of nutritional and economic feed values of spent coffee grounds andArtemisia princepsresidues as a ruminant feed usingin vitroruminal fermentation

PeerJ ◽

10.7717/peerj.1343 ◽

2015 ◽

Vol 3 ◽

pp. e1343 ◽

Cited By ~ 14

Author(s):

Jakyeom Seo ◽

Jae Keun Jung ◽

Seongwon Seo

Keyword(s):

Gas Production ◽

Neutral Detergent Fiber ◽

Production Costs ◽

Spent Coffee Grounds ◽

Feed Ingredients ◽

Alternative Feed ◽

Coffee Grounds ◽

Artemisia Princeps ◽

By Products

Much research on animal feed has focused on finding alternative feed ingredients that can replace conventional ones (e.g., grains and beans) to reduce feed costs. The objective of this study was to evaluate the economic, as well as nutritional value of spent coffee grounds (SCG) and Japanese mugwort (Artemisia princeps) residues (APR) as alternative feed ingredients for ruminants. We also investigated whether pre-fermentation usingLactobacillusspp. was a feasible way to increase the feed value of these by-products. Chemical analyses and anin vitrostudy were conducted for SCG, APR, and their pre-fermented forms. All the experimental diets forin vitroruminal fermentation were formulated to contain a similar composition of crude protein, neutral detergent fiber and total digestible nutrients at 1x maintenance feed intake based on the dairy National Research Council (NRC). The control diet was composed of ryegrass, corn, soybean meal, whereas the treatments consisted of SCG, SCG fermented withLactobacillusspp. (FSCG), APR, and its fermented form (FAPR). The treatment diets replaced 100 g/kg dry matter (DM) of the feed ingredients in the control. Costs were lower for the all treatments, except FAPR, than that of the control. After 24-h incubation, the NDF digestibility of the diets containing SCG and its fermented form were significantly lower than those of the other diets (P< 0.01); pre-fermentation tended to increase NDF digestibility (P= 0.07), especially for APR. Supplementation of SCG significantly decreased total gas production (ml/g DM) after 24-h fermentation in comparison with the control (P< 0.05); however, there were no significant differences between the control and the SCG or the APR diets in total gas production, as expressed per Korean Won (KRW). Diets supplemented with SCG or FSCG tended to have a higher total volatile fatty acid (VFA) concentration, expressed as per KRW, compared with the control (P= 0.06). Conversely, the fermentation process of SCG and APR significantly decreased total gas production and VFA production as expressed per KRW (P< 0.05). Because of their nutrient composition and relatively lower cost, we concluded that SCG and APR could be used as alternative feed sources, replacing conventional feed ingredients. However, pre-fermentation of agricultural by-products, such as SCG and APR, may be inappropriate for improving their nutritive considering the increase in production costs.

Download Full-text

Preparation of Activated Carbons from Spent Coffee Grounds and Coffee Parchment and Assessment of Their Adsorbent Efficiency

Processes ◽

10.3390/pr9081396 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1396

Author(s):

Gustavo A. Figueroa Campos ◽

Jeffrey Paulo H. Perez ◽

Inga Block ◽

Sorel Tchewonpi Sagu ◽

Pedro Saravia Celis ◽

...

Keyword(s):

Lactic Acid ◽

Activated Carbon ◽

Adsorption Capacity ◽

Activated Carbons ◽

Low Cost ◽

Maximum Adsorption Capacity ◽

Spent Coffee Grounds ◽

Hydrophobic Compounds ◽

Coffee Grounds ◽

By Products

The valorization of coffee wastes through modification to activated carbon has been considered as a low-cost adsorbent with prospective to compete with commercial carbons. So far, very few studies have referred to the valorization of coffee parchment into activated carbon. Moreover, low-cost and efficient activation methods need to be more investigated. The aim of this work was to prepare activated carbon from spent coffee grounds and parchment, and to assess their adsorption performance. The co-calcination processing with calcium carbonate was used to prepare the activated carbons, and their adsorption capacity for organic acids, phenolic compounds and proteins was evaluated. Both spent coffee grounds and parchment showed yields after the calcination and washing treatments of around 9.0%. The adsorption of lactic acid was found to be optimal at pH 2. The maximum adsorption capacity of lactic acid with standard commercial granular activated carbon was 73.78 mg/g, while the values of 32.33 and 14.73 mg/g were registered for the parchment and spent coffee grounds activated carbons, respectively. The Langmuir isotherm showed that lactic acid was adsorbed as a monolayer and distributed homogeneously on the surface. Around 50% of total phenols and protein content from coffee wastewater were adsorbed after treatment with the prepared activated carbons, while 44, 43, and up to 84% of hydrophobic compounds were removed using parchment, spent coffee grounds and commercial activated carbon, respectively; the adsorption efficiencies of hydrophilic compounds ranged between 13 and 48%. Finally, these results illustrate the potential valorization of coffee by-products parchment and spent coffee grounds into activated carbon and their use as low-cost adsorbent for the removal of organic compounds from aqueous solutions.

Download Full-text

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

Foods ◽

10.3390/foods10030683 ◽

2021 ◽

Vol 10 (3) ◽

pp. 683

Author(s):

Gonçalo Oliveira ◽

Cláudia P. Passos ◽

Paula Ferreira ◽

Manuel A. Coimbra ◽

Idalina Gonçalves

Keyword(s):

Food Packaging ◽

Raw Materials ◽

Surface Hydrophobicity ◽

Antimicrobial Activities ◽

Mechanical Resistance ◽

Spent Coffee Grounds ◽

Plastic Materials ◽

Active Food Packaging ◽

Coffee Grounds ◽

By Products

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). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.

Download Full-text

Subcritical water and supercritical carbon dioxide: efficient and selective eco-compatible solvents for coffee and coffee by-products valorization

Green Chemistry ◽

10.1039/d0gc03146a ◽

2020 ◽

Vol 22 (24) ◽

pp. 8544-8571

Author(s):

Alexandre Vandeponseele ◽

Micheline Draye ◽

Christine Piot ◽

Gregory Chatel

Keyword(s):

Carbon Dioxide ◽

Supercritical Carbon Dioxide ◽

Subcritical Water ◽

State Of The Art ◽

The State ◽

Spent Coffee Grounds ◽

Coffee Grounds ◽

By Products ◽

Supercritical Carbon

This review aims to establish the state of the art of the existing literature on the valorization of coffee and coffee by-products such as spent coffee grounds through the use of subcritical water (SCW) and supercritical carbon dioxide (SC-CO2).

Download Full-text