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Patil SS, Vedashree M, Sakhare SD, Murthy PS. Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1117-1125. [PMID: 38562602 PMCID: PMC10981639 DOI: 10.1007/s13197-024-05927-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2023] [Accepted: 12/24/2023] [Indexed: 04/04/2024]
Abstract
Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.51 ± 0.2%), ash (1.09 ± 0.11%), and water absorption capacity (59.7 ± 0.1%) of the flours. It considerably enhanced the falling number and sedimentation values of the flour blends while decreased the loaf volume. Progressive increase in the dietary phenolics (232.21-435.19 mg/100 g), chlorogenic acid (6.0-7.5 mg/100 g), and ABTS antioxidant activity (963.89-1607.25 µMTEAC/g) of the rusks was observed upon CLP addition. Rusks with 3% CLP were found to have significantly acceptable physical and sensory characteristics. Thus, supplementation of CLP in rusk helps in valorising coffee leaves besides providing a functional bakery product to the coffee industry. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05927-z.
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Affiliation(s)
- Siddhi S. Patil
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - M. Vedashree
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Suresh D. Sakhare
- Department of Flour Milling Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
| | - Pushpa S. Murthy
- Department of Plantation Products, Spices and Flavour Science Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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2
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Razouk A, Tiganescu E, von Glahn AJ, Abdin AY, Nasim MJ, Jacob C. The future in the litter bin - bioconversion of food waste as driver of a circular bioeconomy. Front Nutr 2024; 11:1325190. [PMID: 38769990 PMCID: PMC11104270 DOI: 10.3389/fnut.2024.1325190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 04/04/2024] [Indexed: 05/22/2024] Open
Abstract
Bioconversion of organic waste requires the development and application of rather simple, yet robust technologies capable of transferring biomass into energy and sustainable materials for the future. Food waste plays a significant role in this process as its valorisation reduces waste and at the same time avoids additional exploitation of primary resources. Nonetheless, to literally become "litterate". extensive research into such robust large-scale methods is required. Here, we highlight some promising avenues and materials which fulfill these "waste to value" requirements, from various types of food waste as sustainable sources for biogas, bioethanol and biodiesel to fertilizers and antioxidants from grape pomace, from old-fashioned fermentation to the magic of anaerobic digestion.
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Affiliation(s)
| | | | | | | | - Muhammad Jawad Nasim
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
| | - Claus Jacob
- Division of Bioorganic Chemistry, School of Pharmacy, Saarland University, Saarbruecken, Germany
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3
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Yan M, Pang Y, Shao W, Ma C, Zheng W. Utilization of spent coffee grounds as charring agent to prepare flame retardant poly(lactic acid) composites with improved toughness. Int J Biol Macromol 2024; 264:130534. [PMID: 38432276 DOI: 10.1016/j.ijbiomac.2024.130534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
The objective was to utilize spent coffee grounds (SCG) as charring agent to combine with ammonium polyphosphate (APP) to prepare flame retardant poly(lactic acid) (PLA) composites with improved toughness. PLA/APP-SCG and PLA/APP-SCG/KH560 composites were prepared, and silane coupling agent KH560 was applied to improve particle-matrix interfacial compatibility. The particle-matrix interface, char formation, flame retardancy, mechanical properties and fracture morphology of PLA composites were studied. Results showed that PLA/APP-SCG5% and PLA/APP-SCG20% passed UL-94 V-0 rating, and increase in charred residues was favorable for improving flame retardancy. Improved toughness was also obtained compared to PLA, attributed to debonding of APP from matrix under external force as well as plasticization effect of coffee oil contained in SCG. PLA/APP-SCG5%/KH560 and PLA/APP-SCG20%/KH560 showed smaller elongation at break and impact strength compared to PLA/APP-SCG5% and PLA/APP-SCG20%, respectively. The improved interfacial compatibility was unfavorable for debonding of APP from matrix, and both APP and SCG played the role of enhancing strength, thus decreasing toughness. PLA/APP-SCG/KH560 counterparts were actually set as parallel samples to prove that PLA/APP-SCG composites showed improved toughness with weak interfacial compatibility. This study has provided a practical approach to utilize bio-derived wastes as charring agent to prepare flame retardant PLA composites with enhanced toughness.
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Affiliation(s)
- Ming Yan
- School of Materials Science and Engineering, Shenyang University of Chemical Technology, Shenyang 110142, Liaoning Province, China; Key Laboratory of Bio-based Polymeric Materials Technology and Application of Zhejiang Province, Laboratory of Polymers and Composites, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, Zhejiang Province, China
| | - Yongyan Pang
- Key Laboratory of Bio-based Polymeric Materials Technology and Application of Zhejiang Province, Laboratory of Polymers and Composites, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, Zhejiang Province, China.
| | - Weiwei Shao
- School of Materials Science and Engineering, Shenyang University of Chemical Technology, Shenyang 110142, Liaoning Province, China; Key Laboratory of Bio-based Polymeric Materials Technology and Application of Zhejiang Province, Laboratory of Polymers and Composites, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, Zhejiang Province, China
| | - Chi Ma
- School of Materials Science and Engineering, Shenyang University of Chemical Technology, Shenyang 110142, Liaoning Province, China
| | - Wenge Zheng
- Key Laboratory of Bio-based Polymeric Materials Technology and Application of Zhejiang Province, Laboratory of Polymers and Composites, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, Zhejiang Province, China
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Pan H, Chen J, Zeng M. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods. Food Chem 2024; 431:137152. [PMID: 37603996 DOI: 10.1016/j.foodchem.2023.137152] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/04/2023] [Accepted: 08/11/2023] [Indexed: 08/23/2023]
Abstract
While baking produces attractive flavors for foods, it also generates various endogenous by-products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation end products (AGEs) and methylimidazole (MI). This review briefly presents the recent studies on the above hazards, and research progress on the formation and control of the above substances in detail. There have been more detailed studies on a single category of hazards. However, few studies and reports have considered the integrated prevention and control of multiple hazards, which is related to the difficulty of analyzing the reaction mechanisms of multiple hazards at multiple scales and under multiple phases in complex food matrices. In this regard, the sample pretreatment methods are a crucial step in achieving simultaneous detection. The coordinated implementation of various methods, including reducing precursor levels, modifying baking conditions and equipment, and incorporating exogenous additives, is necessary to achieve a synchronized reduction in multiple hazardous substances.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
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Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Ahmed AR, Alqahtani NK, Ramadan KMA, Mohamed HI, Mahmoud MAA, Elkatry HO. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification. ACS OMEGA 2023; 8:33593-33609. [PMID: 37744783 PMCID: PMC10515411 DOI: 10.1021/acsomega.3c03747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Accepted: 08/25/2023] [Indexed: 09/26/2023]
Abstract
The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially compared the chemical properties of spent tea and coffee powders with those of their raw forms. Subsequently, three supplemented cake blends were prepared (1, 2, and 3% of SCP and STP) to test the effect of their addition on the chemophysical characteristics, sensory attributes, and shelf life of the final products. Our results indicated that spent tea and coffee are prospective materials for polyphenols. Spent tea powder could retain up to 72% (theaflavin trigallate), while spent coffee powder could retain up to 63.9% (1-caffeoylquinic acid) of the identified compounds compared to the raw materials. Furthermore, spent tea and coffee powders contained high levels of dietary fiber (18.95 and 31.65 g/100 g dry weight) and the elements potassium (254.6 and 1218.2 mg/100 g of DW), phosphorus (189.8 and 161.3 mg/100 g of DW), calcium (904.1 and 237.8 mg/100 g of DW), and magnesium (158.8 and 199.6 mg/100 g of DW). In addition, the fortified samples with SCP and STP significantly enhanced the nutritional values while retaining good sensory qualities compared to those of the control sample. Moreover, cakes fortified with the highest concentrations of SCP and STP (3%) showed a significant decrease in malondialdehyde content (MDA; 17.7 and 18.0 μg/g) and microbiological counts (2.4 and 2.5 log cfu/g) compared to the control cake after 14 days of storage. These findings suggest that incorporating SCP and STP into cakes not only enhances their nutritional value but also extends their shelf life. By utilizing these waste products, we can contribute to a more sustainable and ecofriendly food industry.
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Affiliation(s)
- Abdelrahman R. Ahmed
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Nashi K. Alqahtani
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Khaled M. A. Ramadan
- Central
Laboratories, Department of Chemistry, King
Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Heba I. Mohamed
- Biological
and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo 11341, Egypt
| | - Mohamed A. A. Mahmoud
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Haiam O. Elkatry
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
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Thanasoponkul W, Changbunjong T, Sukkurd R, Saiwichai T. Spent Coffee Grounds and Novaluron Are Toxic to Aedes aegypti (Diptera: Culicidae) Larvae. INSECTS 2023; 14:564. [PMID: 37367380 DOI: 10.3390/insects14060564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/28/2023]
Abstract
Aedes aegypti (Diptera: Culicidae) is a vector for mosquito-borne diseases worldwide. Insecticide resistance is a major concern in controlling this mosquito. We investigated the chemical compounds in wet and dry spent coffee grounds (wSCGs and dSCGs) and evaluated the efficacy of dSCGs, wSCGs, and novaluron on the mortality and adult emergence inhibition of Ae. aegypti. We found higher concentrations of chemical compounds in wSCGs than in dSCGs. The wSCGs and dSCGs both contained total phenolic compounds, total flavonoid compounds, caffeic acid, coumaric acid, protocatechuic acid, and vanillic acid. Complete mortality was observed after 48 h of exposure to 50 g/L wSCGs, while similar mortality was found after 120 h of exposure to 10 µg/L of novaluron. The sublethal dose was a concentration of wSCGs (5 g/L) and novaluron (0.01, 0.1, and 1 µg/L) combined that resulted in a larval mortality lower than twenty percent (at 72 h) to determine their synergistic effects. The death rate of larvae exposed in sublethal combination of wSCGs and novaluron was significantly higher than that of its stand-alone. The findings indicate that the combination of wSCGs and novaluron at sublethal concentrations had synergistic effects on the mortality of Ae. aegypti larvae and could be applied as an alternative control measure.
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Affiliation(s)
- Waralee Thanasoponkul
- Department of Parasitology and Entomology, Faculty of Public Health, Mahidol University, Bangkok 10400, Thailand
| | - Tanasak Changbunjong
- Department of Pre-Clinic and Applied Animal Science, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom 73170, Thailand
- The Monitoring and Surveillance Center for Zoonotic Diseases in Wildlife and Exotic Animals (MoZWE), Faculty of Veterinary Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Rattanavadee Sukkurd
- Department of Parasitology and Entomology, Faculty of Public Health, Mahidol University, Bangkok 10400, Thailand
| | - Tawee Saiwichai
- Department of Parasitology and Entomology, Faculty of Public Health, Mahidol University, Bangkok 10400, Thailand
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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Szotkowski M, Plhalová Ž, Sniegoňová P, Holub J, Chujanov O, Špačková D, Blažková J, Márová I. Conversion of Mixed Waste Food Substrates by Carotenogenic Yeasts of Rhodotorula sp. Genus. Microorganisms 2023; 11:microorganisms11041013. [PMID: 37110436 PMCID: PMC10142595 DOI: 10.3390/microorganisms11041013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/02/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The consequence of the massive increase in population in recent years is the enormous production of mainly industrial waste. The effort to minimize these waste products is, therefore, no longer sufficient. Biotechnologists, therefore, started looking for ways to not only reuse these waste products, but also to valorise them. This work focuses on the biotechnological use and processing of waste oils/fats and waste glycerol by carotenogenic yeasts of the genus Rhodotorula and Sporidiobolus. The results of this work show that the selected yeast strains are able to process waste glycerol as well as some oils and fats in a circular economy model and, moreover, are resistant to potential antimicrobial compounds present in the medium. The best-growing strains, Rhodotorula toruloides CCY 062-002-004 and Rhodotorula kratochvilovae CCY 020-002-026, were selected for fed-batch cultivation in a laboratory bioreactor in a medium containing a mixture of coffee oil and waste glycerol. The results show that both strains were able to produce more than 18 g of biomass per litre of media with a high content of carotenoids (10.757 ± 1.007 mg/g of CDW in R. kratochvilovae and 10.514 ± 1.520 mg/g of CDW in R. toruloides, respectively). The overall results prove that combining different waste substrates is a promising option for producing yeast biomass enriched with carotenoids, lipids, and beta-glucans.
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Affiliation(s)
- Martin Szotkowski
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Žaneta Plhalová
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Pavlína Sniegoňová
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Jiří Holub
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Oleg Chujanov
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Dominika Špačková
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Jana Blažková
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
| | - Ivana Márová
- Faculty of Chemistry, Brno University of Technology, 612 00 Brno, Czech Republic
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Machado M, Ferreira H, Oliveira MBPP, Alves RC. Coffee by-products: An underexplored source of prebiotic ingredients. Crit Rev Food Sci Nutr 2023; 64:7181-7200. [PMID: 36847145 DOI: 10.1080/10408398.2023.2181761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.
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Affiliation(s)
- Marlene Machado
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Helena Ferreira
- REQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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Batista MJ, Torres SS, Franca AS, Oliveira LS. Effect of Zinc Chloride Solution Assisted by Ultrasound on Polysaccharides of Spent Coffee Grounds. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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Deng Y, Wang X, Zhang Y, Zhang C, Xie P, Huang L. Inhibitory effect of Ginkgo biloba seeds peptides on methylglyoxal-induced glycations. Food Chem Toxicol 2023; 172:113587. [PMID: 36596446 DOI: 10.1016/j.fct.2022.113587] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 01/01/2023]
Abstract
The aim of this study was to investigate the antiglycation activity and mechanism of two identified peptides, Valine-Valine-Phenylalanine-Proline-Glycine-Cysteine-Proline-Glutamic acid (VVFPGCPE) and Serine-Valine-Aspartic acid-Aspartic acid-Proline-Arginine-Threonine-Lysine (SVDDPRTL), from Ginkgo biloba seeds protein hydrolysates. Both VVFPGCPE and SVDDPRTL were efficient in bovine serum albumin (BSA)-methylglyoxal (MGO) model to inhibit BSA glycation, while VVFPGCPE showed higher antiglycation activity than SVDDPRTL. In antioxidant assays, VVFPGCPE scavenged more hydroxyl and super anion radicals, and chelated more Fe2+. Moreover, VVFPGCPE was more efficient in alleviating glycoxidation since it retained higher content of tryptophan and reduced dityrosine and kynurenine generation. Compared with SVDDPRTL, VVFPGCPE showed better performance in inhibiting protein aggregation and amyloid-like fibrillation formation. Therefore, VVFPGCPE was selected for further mechanism study. The circular dichroism analysis suggested VVFPGCPE could preserve α-helix structure and stabilize protein structure. The MGO trapping assay indicated VVFPGCPE (5 mg/mL) could capture 66.25% MGO within 24 h, and the mass spectrometry revealed VVFPGCPE could trap MGO by forming VVFPGCPE-mono-MGO adducts. Besides, molecular simulations suggested VVFPGCPE could interact with key glycation residues, arginine and lysine residues, of BSA mainly through van der Waals and hydrogen bonds. This study might supply a theoretical basis for the development of VVFPGCPE as an effective antiglycation agent.
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Affiliation(s)
- Yejun Deng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Xiang Wang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Yang Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Caihong Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China.
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key and Open Lab. of Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing, 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University Nanjing, 210037, China.
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14
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Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications. Foods 2022; 12:foods12010159. [PMID: 36613377 PMCID: PMC9818228 DOI: 10.3390/foods12010159] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/30/2022] [Accepted: 12/10/2022] [Indexed: 12/29/2022] Open
Abstract
Agroindustrial activities generate various residues or byproducts which are inefficiently utilized, impacting the environment and increasing production costs. These byproducts contain significant amounts of bioactive compounds, including dietary fiber with associated phenolic compounds, known as antioxidant dietary fiber (ADF). Phenolic compounds are related to the prevention of diseases related to oxidative stress, such as neurodegenerative and cardiovascular diseases. The mechanism of ADF depends on its chemical structure and the interactions between the dietary fiber and associated phenolic compounds. This work describes ADF, the main byproducts considered sources of ADF, its mechanisms of action, and its potential use in the formulation of foods destined for human consumption. ADF responds to the demand for low-cost, functional ingredients with great health benefits. A higher intake of antioxidant dietary fiber contributes to reducing the risk of diseases such as type II diabetes, colon cancer, obesity, and kidney stones, and has bile-acid retention-excretion, gastrointestinal laxative, hypoglycemic, hypocholesterolemic, prebiotic, and cardioprotective effects. ADF is a functional, sustainable, and profitable ingredient with different applications in agroindustry; its use can improve the technofunctional and nutritional properties of food, helping to close the cycle following the premise of the circular economy.
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15
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Jack Bean Development in Multimetal Contaminated Soil Amended with Coffee Waste-Derived Biochars. Processes (Basel) 2022. [DOI: 10.3390/pr10102157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Coffee waste-derived biochar was found to immobilize heavy metals in contaminated soil, although there are few studies involving these materials. Given the large amount of waste generated in the coffee industry, this presents a relevant opportunity to contribute to the circular economy and environmental sustainability. Therefore, the objective of this study was to evaluate the effects of the application of biochars derived from coffee grounds and coffee parchment in the remediation of a Cd, Zn and Pb contaminated soil and at the development of jack beans (Canavalia ensiformis) in this area’s revegetation. The biochars were pyrolyzed at 700 °C, and the treatments were: contaminated soil (CT); contaminated soil + calcium carbonate (CaCO3); contaminated soil + 5% (weight (w)/weitght (w)) coffee ground biochar and contaminated soil + 5% (w/w) coffee parchment biochar. These treatments were incubated for 90 days, followed by the cultivation of jack beans for 60 days. Soil samples, soil solution and plants were analyzed for nutrients and heavy metals. The addition of coffee grounds and coffee parchment biochars significantly reduced the contents of heavy metals in the soil compared to the Control (32.13 and 42.95%, respectively, for Zn; 26.28 and 33.06%, respectively, for Cd and 28.63 and 29.67%, respectively, for Pb), all of which had a superior performance than the CaCO3 treatment. Thus, following the observed reduction in the soil soluble fraction of metals, its uptake by the plants was also reduced, especially limiting Cd and Pb accumulation in plant dry matter. In addition, coffee parchment biochar promoted a greater accumulation of nutrients in the shoots, i.e., for K and P (1450 and 21.5 mg pot−1, respectively, dry matter basis) compared to the control (54.4 and 9.3 mg pot−1, respectively). Therefore, coffee parchment biochar use in association with jack beans may represent a viable tool for the remediation of metal contamination concomitantly with revegetation of the contaminated area.
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16
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Portillo OR. El procesamiento del grano de café. Del tueste a la infusión. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados.
La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros.
El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba.
Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
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Affiliation(s)
- Ostilio R. Portillo
- Facultad de Ingeniería, Universidad Nacional Autónoma de Honduras, (UNAH), Tegucigalpa, Honduras
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17
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Gebreeyessus GD. Towards the sustainable and circular bioeconomy: Insights on spent coffee grounds valorization. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 833:155113. [PMID: 35427619 DOI: 10.1016/j.scitotenv.2022.155113] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 04/04/2022] [Accepted: 04/04/2022] [Indexed: 06/14/2023]
Abstract
Discovered in Ethiopia, coffee became a popular beverage in Asia, Europe, Latin America, Australia, Africa and the North America as a drink after water and the largest goods after petroleum. However, the coffee industry generates a huge biomass as its byproducts of which the spent coffee grounds (SCG) is concerning, especially in the production chain away from the farm. Therefore, the valorization and revalorization of the SCG has a huge impact on the socioeconomic and environmental sustainability of the industry, up to the realization of the circular bioeconomy. With the advancing biorefinery concept, even an almost complete recovery of the SCG is reported at an experimental level. Such kind of studies increased with time following the action of the Sustainable Development Goals by the United Nations Development Program promulgated in 2015. The current review highlights on the background, socioeconomic, environmental contexts of coffee production and the SCG valorization and revalorization studies. Refereeing to 154 screened articles published in over 30 years' time, the SCG revalorization efforts and its integrated biorefinery as a green management approach are uniquely addressed. Plenty of studies have reported the production of bio-products from the SCG, such as the derivation of adsorbents, biochar, bioethanol, biogas, biodiesel, bio-oil, compost, construction material aggregates, cosmetics, electricity and food ingredients. In conclusion, the recovery potential of the SCG is promising and can substantially contribute to a sustainable and green bioeconomy. Nevertheless, the recovery of bioactive materials through SCG fermentation is still lacking. Most studies are conducted on a lab scale, which needs to be piloted and commissioned. Furthermore, the link between climate change and variability vis-à-vis the sustainable management of the SCG remains unaddressed.
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Affiliation(s)
- Getachew Dagnew Gebreeyessus
- Department of Urban Environmental Management, Kotebe University of Education, P.O. Box 31248, Addis Ababa, Ethiopia; Africa Center of Excellence for Water Management at Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia.
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18
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Ramiro-Cortijo D, Gila-Diaz A, Herranz Carrillo G, Cañas S, Gil-Ramírez A, Ruvira S, Martin-Cabrejas MA, Arribas SM. Influence of Neonatal Sex on Breast Milk Protein and Antioxidant Content in Spanish Women in the First Month of Lactation. Antioxidants (Basel) 2022; 11:antiox11081472. [PMID: 36009190 PMCID: PMC9405477 DOI: 10.3390/antiox11081472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/16/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
Breast milk (BM) is the best food for newborns. Male sex is associated with a higher risk of fetal programming, prematurity, and adverse postnatal outcome, being that BM is an important health determinant. BM composition is dynamic and modified by several factors, including lactation period, prematurity, maternal nutritional status, and others. This study was designed to evaluate the influence of sex on BM composition during the first month of lactation, focused on macronutrients and antioxidants. Forty-eight breastfeeding women and their fifty-five newborns were recruited at the Hospital Clínico San Carlos (Madrid, Spain). Clinical sociodemographic data and anthropometric parameters were collected. BM samples were obtained at days 7, 14, and 28 of lactation to assess fat (Mojonnier method), protein (Bradford method), and biomarkers of oxidative status: total antioxidant capacity (ABTS and FRAP methods), thiol groups, reduced glutathione, superoxide dismutase and catalase activities, lipid peroxidation, and protein oxidation (spectrophotometric methods). Linear mixed models with random effects adjusted by maternal anthropometry, neonatal Z-scores at birth, and gestational age were used to assess the main effects of sex, lactation period, and their interaction. BM from mothers with male neonates exhibited significantly higher protein, ABTS, FRAP, and GSH levels, while catalase showed the opposite trend. No differences between sexes were observed in SOD, total thiols, and oxidative damage biomarkers. Most changes were observed on day 7 of lactation. Adjusted models demonstrated a significant association between male sex and proteins (β = 2.70 ± 1.20; p-Value = 0.048). In addition, total antioxidant capacity by ABTS (β = 0.11 ± 0.06) and GSH (β = 1.82 ± 0.94) showed a positive trend near significance (p-Value = 0.056; p-Value = 0.064, respectively). In conclusion, transitional milk showed sex differences in composition with higher protein and GSH levels in males. This may represent an advantage in the immediate perinatal period, which may help to counteract the worse adaptation of males to adverse intrauterine environments and prematurity.
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Affiliation(s)
- David Ramiro-Cortijo
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo, 2, 28029 Madrid, Spain; (D.R.-C.); (A.G.-D.); (S.R.)
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
| | - Andrea Gila-Diaz
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo, 2, 28029 Madrid, Spain; (D.R.-C.); (A.G.-D.); (S.R.)
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
| | - Gloria Herranz Carrillo
- Division of Neonatology, Hospital Clínico San Carlos, Instituto de Investigación Sanitaria del Hospital Clínico San Carlos (IdISSC), C/Profesor Martin Lagos s/n, 28040 Madrid, Spain;
| | - Silvia Cañas
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Institute of Food Science Research, CIAL (UAM-CSIC), Universidad Autonoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Alicia Gil-Ramírez
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Institute of Food Science Research, CIAL (UAM-CSIC), Universidad Autonoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Santiago Ruvira
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo, 2, 28029 Madrid, Spain; (D.R.-C.); (A.G.-D.); (S.R.)
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
- PhD Programme in Pharmacology and Physiology, Doctoral School, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - María A. Martin-Cabrejas
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
- Department of Agricultural Chemistry and Food Science, Faculty of Science, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain
- Institute of Food Science Research, CIAL (UAM-CSIC), Universidad Autonoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Silvia M. Arribas
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo, 2, 28029 Madrid, Spain; (D.R.-C.); (A.G.-D.); (S.R.)
- Food, Oxidative Stress and Cardiovascular Health (FOSCH) Research Group, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (A.G.-R.); (M.A.M.-C.)
- Correspondence:
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Franca AS, Oliveira LS. Potential Uses of Spent Coffee Grounds in the Food Industry. Foods 2022; 11:foods11142064. [PMID: 35885305 PMCID: PMC9316316 DOI: 10.3390/foods11142064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.
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20
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Meerasri J, Sothornvit R. Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
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Johnson K, Liu Y, Lu M. A Review of Recent Advances in Spent Coffee Grounds Upcycle Technologies and Practices. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.838605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Coffee is the world’s second largest beverage only next to water. After coffee consumption, spent coffee grounds (SCGs) are usually thrown away and eventually end up in landfills. In recent years, technologies and policies are actively under development to change this century old practice, and develop SCGs into value added energy and materials. In this paper, technologies and practices are classified into two categories, those reuses SCGs entirely, and those breakdown SCGs and reuse by components. This article provided a brief review of various ways to reuse SCGs published after 2017, and provided more information on SCG quantity, SCG biochar development for pollutant removal and using SCG upcycle cases for education. SCG upcycle efforts align the best with the UN Sustainable Development Goals (SDG) #12 “ensure sustainable consumption and production patterns,” the resultant fuel products contribute to SDG #7 “affordable and clean energy,” and the resultant biochar products contribute to SDG #6, “clean water and sanitation.”
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22
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Oliveira Batista J, Car Cordeiro C, Klososki SJ, Mongruel Eleutério Dos Santos C, Leão GMC, Pimentel TC, Rosset M. Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2026266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | | | | | | | | | - Michele Rosset
- Campus Colombo, Federal Institute of Paraná, Colombo, Brazil
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Schouten MA, Tappi S, Rocculi P, Romani S. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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The wastes of coffee bean processing for utilization in food: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:429-444. [PMID: 35185168 PMCID: PMC8814275 DOI: 10.1007/s13197-021-05032-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 02/12/2021] [Indexed: 02/03/2023]
Abstract
A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated. Coffee wastes, due to their high content of tannins and caffeine, can degrade the soil quality and induce carcinogenicity when mixed with animal fodder. This review aims to identify the potential of coffee silver skin and spent coffee grounds, both generated as a result of the roasting process and instantization processes. Coffee husk and coffee flour are also well-known for their excellent bioactive roles. The proximate composition of coffee silverskin indicates a rich dietary fibre source and finds wide applications in bakery and other allied food products. This process could generate a value-added product and alleviate the disposing quality of remnant spent coffee grounds. Companies are exploring novel ideas of producing coffee flour obtained from drying and milling of coffee cherries for applications in day-to-day food products. Coffee and coffee waste combined with its high concentration of fibre, colorant pigments, and antioxidant compounds, has immense potential as a functional ingredient in food systems and needs to be explored further for its better utilization.
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SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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26
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Silva MFD, Pettinato M, Casazza AA, Maciel MIS, Perego P. Design and evaluation of non-conventional extraction for bioactive compounds recovery from spent coffee (Coffea arabica L.) grounds. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.11.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Van Doan H, Lumsangkul C, Hoseinifar SH, Jaturasitha S, Tran HQ, Chanbang Y, Ringø E, Stejskal V. Influences of spent coffee grounds on skin mucosal and serum immunities, disease resistance, and growth rate of Nile tilapia (Oreochromis niloticus) reared under biofloc system. FISH & SHELLFISH IMMUNOLOGY 2022; 120:67-74. [PMID: 34774734 DOI: 10.1016/j.fsi.2021.11.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 06/13/2023]
Abstract
The study was executed to find out the potential effects spent coffee ground (SCG) on Nile tilapia's skin mucosal and serum immunities, disease prevention, and growth rate reared in a biofloc system. Nile tilapia fingerlings (average weight 15.25 ± 0.07 g) were disseminated into 15 aquaria (150 L tank-1) at a density of 20 fish per aquarium and treated five diets: SCG1 (control), SCG2 (10 g kg-1), SCG3 (20 g kg-1), SCG4 (40 g kg-1), and SCG5 (80 g kg-1) for eight weeks. A Completely Randomized Design (CRD) with three replications was applied. Growth rate, skin mucus, and serum immunities were quantified every 4 weeks; whereas the challenge study was conducted at the termination of the feeding trial. The outputs indicated that dietary incorporation of SCG give rise to the enhancement of SGR and FCR in comparison with the control, with best levels noted in fish fed SCG2 diet. Similarly, significant enhancements in skin mucosal and serum immunities were revealed in fish treated SCG2 over the control and other SCG diets. Likewise, higher survival rates against Streptococcus agalactiae were displayed in fish fed SCG, with the maximum level displayed in the fish treated SCG2. In conclusion, dietary supplementation of SCG2 (10 g kg-1) can be potential used as immunostimulants in tilapia aquaculture.
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Affiliation(s)
- Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Chompunut Lumsangkul
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Seyed Hossein Hoseinifar
- Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sanchai Jaturasitha
- Science and Technology Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai, 50200, Thailand.
| | - Hung Quang Tran
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
| | - Yaowaluk Chanbang
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Einar Ringø
- Norwegian College of Fishery Science, Faculty of Bioscience, Fisheries and Economics, UiT The Arctic University of Norway, Tromsø, Norway
| | - Vlastimil Stejskal
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Na Sádkách 1780, 370 05, České Budějovice, Czech Republic
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Scientometric Overview of Coffee By-Products and Their Applications. Molecules 2021; 26:molecules26247605. [PMID: 34946683 PMCID: PMC8707742 DOI: 10.3390/molecules26247605] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/08/2021] [Accepted: 12/11/2021] [Indexed: 12/03/2022] Open
Abstract
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications. According to our analysis, the research in this field shows an explosive growth since 2017, clustered in five core applications: bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.
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Sharma A, Ray A, Singhal RS. A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Rathnakumar K, Osorio-Arias JC, Krishnan P, Martínez-Monteagudo SI. Fractionation of spent coffee ground with tertiary amine extraction. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses. FERMENTATION 2021. [DOI: 10.3390/fermentation7040254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors.
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Iriondo-DeHond A, Rodríguez Casas A, del Castillo MD. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Front Nutr 2021; 8:730343. [PMID: 34712686 PMCID: PMC8545818 DOI: 10.3389/fnut.2021.730343] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022] Open
Abstract
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, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
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Affiliation(s)
| | | | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, Madrid, Spain
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Wang S, Sun W, Swallah MS, Amin K, Lyu B, Fan H, Zhang Z, Yu H. Preparation and characterization of soybean insoluble dietary fiber and its prebiotic effect on dyslipidemia and hepatic steatosis in high fat-fed C57BL/6J mice. Food Funct 2021; 12:8760-8773. [PMID: 34369950 DOI: 10.1039/d1fo01050f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The potential benefits of insoluble dietary fiber (IDF) in the regulation of lipid metabolism have been reported in large prospective cohort studies although the molecular regulatory mechanism is still unclear. Okara is a by-product obtained during soybean processing for soy milk and soybean curd (tofu), which is rarely utilized and can be a cheap potential dietary fiber (DF) resource. In this study, the structure and physicochemical properties of insoluble dietary fiber (SIDF) extracted from okara were characterized, and the prebiotic effects on fat metabolism were investigated in vivo. The results showed that the main monosaccharides of SIDF (90.50%) identified were galactose, arabinose, xylose, rhamnose and glucose. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) analyses suggested that SIDF had a loose and porous structure, polysaccharide functional groups, and a typical crystalline cellulose I structure. In addition, SIDF had ideal oil-adsorption capacity (OAC; 7.95 g g-1) and significantly improved cholesterol adsorption (11.14 mg g-1) at pH 7.0. In vivo, IDF supplementation reduced the serum lipid levels and inhibited hepatic fat accumulation. Additionally, SIDF administration improved hepatic steatosis by stimulating lipolysis via upregulation of PPARα, CYP4a10 and CPT1a. This is the first systematic study on the composition, structure, physicochemical properties, adsorption function and biological effects of SIDF. The above results show that SIDF could be used as an ideal functional ingredient in food processing as well as play a positive role in improving the added value of okara and promoting its comprehensive utilization.
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Affiliation(s)
- Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Wanling Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Khalid Amin
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Bo Lyu
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Zhao Zhang
- Shandong Jiahua Health Care Products Co., Ltd., Liaocheng, Shandong, 252000, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
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Production of Enriched Sporidiobolus sp. Yeast Biomass Cultivated on Mixed Coffee Hydrolyzate and Fat/Oil Waste Materials. Microorganisms 2021; 9:microorganisms9091848. [PMID: 34576745 PMCID: PMC8472217 DOI: 10.3390/microorganisms9091848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
One of the most addressed topics today is the transfer from a linear model of economics to a model of circular economics. It is a discipline that seeks to eliminate waste produced by various industries. The food industry generates huge amounts of waste worldwide, particularly the coffee industry, and related industries produce millions of tons of waste a year. These wastes have potential utility in biotechnology, and in the production of energy, fuels, fertilizers and nutrients, using green techniques such as anaerobic digestion, co-digestion, composting, enzymatic action, and ultrasonic and hydrothermal carbonization. This work is focused on the biotechnological use of processed spent coffee grounds (SCG) and waste fat/oil materials by some Sporidiobolus sp. carotenogenic yeasts in the model of circular economics. The results show that selected yeast strains are able to grow on SCG hydrolysate and are resistant to antimicrobial compounds present in media. The most productive strain Sporidiobolus pararoseus CCY19-9-6 was chosen for bioreactor cultivation in media with a mixture of coffee lignocellulose fraction and some fat wastes. Sporidiobolus pararoseus CCY19-9-6 was able to produce more than 22 g/L of biomass in mixture of SCG hydrolysate and both coffee oil and frying oil. The combined waste substrates induced the production of lipidic metabolites, whereby the production of carotenoids exceeded 5 mg/g of dry biomass. On media with coffee oil, this strain produced high amounts of ubiquinone (8.265 ± 1.648 mg/g) and ergosterol (13.485 ± 1.275 mg/g). Overall, the results prove that a combination of waste substrates is a promising option for the production of carotenoid- and lipid-enriched yeast biomass.
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In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods 2021; 10:foods10081837. [PMID: 34441614 PMCID: PMC8391337 DOI: 10.3390/foods10081837] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/29/2021] [Accepted: 08/05/2021] [Indexed: 11/30/2022] Open
Abstract
Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.
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Spent Coffee Grounds’ Valorization towards the Recovery of Caffeine and Chlorogenic Acid: A Response Surface Methodology Approach. SUSTAINABILITY 2021. [DOI: 10.3390/su13168818] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The amount of spent coffee grounds (SCGs) created, represents an environmental challenge worldwide. In this context, the aim of the present study was to exploit the potential of SCGs as a source of bioactive compounds that can be utilized in high value-added products. Thus, a cost-effective and environmentally friendly extraction technique was developed to ensure extracts with high total phenolic content and antioxidant activity, as well as significant amounts of caffeine and chlorogenic acid. Response surface methodology was implemented to evaluate the effects of the main extraction parameters (i.e., time, temperature, and ethanol-to-water ratio) and their interactions on the defined responses. The ethanol ratio was found to be the most significant variable. Then, a set of optimum values was determined (i.e., 7 min, 75 °C, and ethanol:water ratio 5:95), where the predicted values for responses were found to be 5.65% for the yield (Y1), 152.68 mg gallic acid equivalents per L for total phenolic content (Y2), 0.797 μmol Trolox equivalent per mL for the antioxidant activity (Y3), 30.5 ppm for caffeine concentration (Y4), and 17.4 ppm for chlorogenic acid concentration (Y5). Furthermore, the corresponding high experimental values from the validation experiment fitted well to these predictions, clearly clarifying the high potential of SCG extracts for use in high value-added applications.
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37
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Alongi M, Anese M. Re-thinking functional food development through a holistic approach. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104466] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.03.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Ramírez K, Pineda-Hidalgo KV, Rochín-Medina JJ. Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110685] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Li S, Shi C, Sun S, Chan H, Lu H, Nilghaz A, Tian J, Cao R. From brown to colored: Polylactic acid composite with micro/nano-structured white spent coffee grounds for three-dimensional printing. Int J Biol Macromol 2021; 174:300-308. [PMID: 33524485 DOI: 10.1016/j.ijbiomac.2021.01.176] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 01/24/2021] [Accepted: 01/27/2021] [Indexed: 11/15/2022]
Abstract
Functional fillers in three-dimensional (3D) printing composite filaments offer an innovative way spent coffee grounds (SCGs) can be reused. However, the inherent brownness of SCGs places a limit on the color in which the composite filament and, consequently, the finished print appears. Herein, colored composite filaments for fused deposition modeling were successfully fabricated, where micro/nano-structured decolorized SCGs (MN-DSCGs) were embedded within polylactic acid (PLA) matrix. At the optimum condition, the 3D prints using composite filaments exhibit comparable tensile and flexural strength to the PLA counterparts. Also, they demonstrate superior melt flow and excellent print quality. Under the same condition, 3D printed MN-DSCGs/PLA blend has sufficient color restoration as compared to the prints using virgin PLA.
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Affiliation(s)
- Sheng Li
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Congcan Shi
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shenghong Sun
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huifang Chan
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huimin Lu
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Azadeh Nilghaz
- Institute for Frontier Materials, Deakin University, Waurn Ponds Campus, Victoria 3216, Australia
| | - Junfei Tian
- State Key Laboratory of Pulp and Paper Engineering, School of Light Industry and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Rong Cao
- Key Laboratory of Tropical Translational Medicine of Ministry of Education, Hainan Provincial Key Laboratory of Tropical Medicine, Hainan Medical University, Haikou 571199, China.
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Solid Fuel Characteristics of Pellets Comprising Spent Coffee Grounds and Wood Powder. ENERGIES 2021. [DOI: 10.3390/en14020371] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To help mitigate the effects of global warming and fossil fuel depletion caused by human use of fossil fuels, solid fuel pellets were developed from a mixture of spent coffee grounds (SCG) and pine sawdust (PS). The feasibility of SCG-PS pellets as biofuel was also verified by evaluating its fuel quality. An increase in the proportion of SCG in the pellet led to an increase in its calorific value, owing to the high C, H, and oil contents, and increases in the ash and S contents, owing to the high S content in SCG. Analysis of the feedstock particle size distribution revealed that SCG particles are smaller than PS particles; thus, the durability of the pellet decreases as the proportion of SCG increases. Accordingly, the samples with higher SCG proportions (70 and 90 wt.%) did not meet the moisture content standards for biomass solid refuse fuel (bio-SRF) set by the Korea Ministry of Environment, whereas the samples with lower SCG proportions did. In particular, CP10 (10 wt.% SCG + 90 wt.% PS) satisfied the quality standards of Grade 1 wood pellets, demonstrating the feasibility of using SCG as a raw material for biofuel pellet production.
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43
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Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109924] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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44
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Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196982] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.
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Dattatraya Saratale G, Bhosale R, Shobana S, Banu JR, Pugazhendhi A, Mahmoud E, Sirohi R, Kant Bhatia S, Atabani AE, Mulone V, Yoon JJ, Seung Shin H, Kumar G. A review on valorization of spent coffee grounds (SCG) towards biopolymers and biocatalysts production. BIORESOURCE TECHNOLOGY 2020; 314:123800. [PMID: 32684320 DOI: 10.1016/j.biortech.2020.123800] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 07/02/2020] [Accepted: 07/04/2020] [Indexed: 06/11/2023]
Abstract
Spent coffee grounds (SCG) are an important waste product millions of tons generated from coffee consumption and could be effectively utilized for various applications due to their high organic content. SCG can be used as a potential feedstock to develop coffee-based biorefinery towards value-added products generation through various biotechnological processes. Considerable developments have been reported on emerging SCG-based processes/products in various environmental fields such as removal of heavy metals and cationic dyes and in wastewater treatment. In addition, SCG are also utilized to produce biochar and biofuels. This review addressed the details of innovative processes used to produce polymers and catalysts from SCG. Moreover, the application of these developed products is provided and future directions of the circular economy for SCG utilization.
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Affiliation(s)
- Ganesh Dattatraya Saratale
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Rahul Bhosale
- Department of Chemical Engineering, College of Engineering, Qatar University, P. O. Box e 2713, Doha, Qatar
| | - Sutha Shobana
- Department of Chemistry and Research Centre, Mohamed Sathak Engineering College, Ramanathapuram, Tamil Nadu, India
| | - J Rajesh Banu
- Department of Life Sciences, Central University of Tamil Nadu, Neelakudi, Thiruvarur, Tamil Nadu, India
| | - Arivalagan Pugazhendhi
- Innovative Green Product Synthesis and Renewable Environment Development Research Group, Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam
| | - Eyas Mahmoud
- Department of Chemical and Petroleum Engineering, College of Engineering, United Arab Emirates University, PO Box: 15551, Al Ain, United Arab Emirates
| | - Ranjna Sirohi
- Department of Postharvest Process and Food Engineering GB Pant University of Agriculture and Technology Pantnagar, 263145, Uttarakhand, India
| | - Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, Republic of Korea
| | - A E Atabani
- Alternative Fuels Research Laboratory (AFRL), Energy Division, Department of Mechanical Engineering, Faculty of Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - Vincenzo Mulone
- Department of Industrial Engineering, University of Rome Tor Vergata, Italy
| | - Jeong-Jun Yoon
- Green & Sustainable Materials R&D Department, Korea Institute of Industrial Technology (KITECH), Chungnam 330-825, Republic of Korea
| | - Han Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326, Republic of Korea
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, Republic of Korea.
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Osorio‐Arias J, Contreras‐Calderón J, Martínez‐Monteagudo SI, Vega‐Castro O. Nutritional and functional properties of spent coffee ground‐cheese whey powder. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Juan Osorio‐Arias
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
- Aoxlab Research Group Aoxlab S.A.S., Development and Innovation Department Medellín Colombia
| | - José Contreras‐Calderón
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
| | | | - Oscar Vega‐Castro
- BIOALI Research Group, Food Department Faculty of Pharmaceutical and Food Sciences, University of Antioquia Medellín Colombia
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Gila-Díaz A, Herranz Carrillo G, Cañas S, Saenz de Pipaón M, Martínez-Orgado JA, Rodríguez-Rodríguez P, López de Pablo ÁL, Martin-Cabrejas MA, Ramiro-Cortijo D, Arribas SM. Influence of Maternal Age and Gestational Age on Breast Milk Antioxidants During the First Month of Lactation. Nutrients 2020; 12:nu12092569. [PMID: 32854220 PMCID: PMC7551022 DOI: 10.3390/nu12092569] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/14/2020] [Accepted: 08/21/2020] [Indexed: 12/15/2022] Open
Abstract
Breast milk (BM) is beneficial due to its content in a wide range of different antioxidants, particularly relevant for preterm infants, who are at higher risk of oxidative stress. We hypothesize that BM antioxidants are adapted to gestational age and are negatively influenced by maternal age. Fifty breastfeeding women from two hospitals (Madrid, Spain) provided BM samples at days 7, 14 and 28 of lactation to assess total antioxidant capacity (ABTS), thiol groups, reduced glutathione (GSH), superoxide dismutase (SOD) and catalase activities, lipid peroxidation (malondialdehyde, MDA + 4-Hydroxy-Trans-2-Nonenal, HNE), protein oxidation (carbonyl groups) (spectrophotometry) and melatonin (ELISA). Mixed random-effects linear regression models were used to study the influence of maternal and gestational ages on BM antioxidants, adjusted by days of lactation. Regression models evidenced a negative association between maternal age and BM melatonin levels (β = -7.4 ± 2.5; p-value = 0.005); and a negative association between gestational age and BM total antioxidant capacity (β = -0.008 ± 0.003; p-value = 0.006), SOD activity (β = -0.002 ± 0.001; p-value = 0.043) and protein oxidation (β = -0.22 ± 0.07; p-value = 0.001). In conclusion, BM antioxidants are adapted to gestational age providing higher levels to infants with lower degree of maturation; maternal ageing has a negative influence on melatonin, a key antioxidant hormone.
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Affiliation(s)
- Andrea Gila-Díaz
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain; (A.G.-D.); (P.R.-R.); (Á.L.L.d.P.)
| | - Gloria Herranz Carrillo
- Division of Neonatology, Hospital Clínico San Carlos, Instituto de Investigación Sanitaria del Hospital Clínico San Carlos (IdISSC), C/Profesor Martín Lagos s/n, 28040 Madrid, Spain; (G.H.C.); (J.A.M.-O.)
| | - Silvia Cañas
- Department of Agricultural and Food Chemistry-CIAL, Faculty of Sciences, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (M.A.M.-C.)
| | - Miguel Saenz de Pipaón
- Department of Neonatology, Hospital La Paz, Paseo de la Castellana 216, 28046 Madrid, Spain;
| | - José Antonio Martínez-Orgado
- Division of Neonatology, Hospital Clínico San Carlos, Instituto de Investigación Sanitaria del Hospital Clínico San Carlos (IdISSC), C/Profesor Martín Lagos s/n, 28040 Madrid, Spain; (G.H.C.); (J.A.M.-O.)
| | - Pilar Rodríguez-Rodríguez
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain; (A.G.-D.); (P.R.-R.); (Á.L.L.d.P.)
| | - Ángel Luis López de Pablo
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain; (A.G.-D.); (P.R.-R.); (Á.L.L.d.P.)
| | - María A. Martin-Cabrejas
- Department of Agricultural and Food Chemistry-CIAL, Faculty of Sciences, Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain; (S.C.); (M.A.M.-C.)
| | - David Ramiro-Cortijo
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain; (A.G.-D.); (P.R.-R.); (Á.L.L.d.P.)
- Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, 330 Brookline avenue, 02215 Boston, MA, USA
- Correspondence: (D.R.-C.); (S.M.A.)
| | - Silvia M. Arribas
- Department of Physiology, Faculty of Medicine, Universidad Autónoma de Madrid, C/Arzobispo Morcillo 2, 28029 Madrid, Spain; (A.G.-D.); (P.R.-R.); (Á.L.L.d.P.)
- Correspondence: (D.R.-C.); (S.M.A.)
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Iriondo-DeHond A, Iriondo-DeHond M, del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020; 10:E1219. [PMID: 32825719 PMCID: PMC7564712 DOI: 10.3390/biom10091219] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/14/2020] [Accepted: 08/18/2020] [Indexed: 12/11/2022] Open
Abstract
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
| | - Maite Iriondo-DeHond
- Food Quality Group, Department of Agricultural and Food Research, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain;
| | - María Dolores del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
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50
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Hadj Saadoun J, Montevecchi G, Zanasi L, Bortolini S, Macavei LI, Masino F, Maistrello L, Antonelli A. Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by-products from different food chains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3648-3657. [PMID: 32239772 DOI: 10.1002/jsfa.10397] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 03/10/2020] [Accepted: 04/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The total amount of bio-waste produced annually in the EU by the food and beverage chains is estimated at 37 billion kg. The use of insects for the valorization of by-products from these value chains may represent a sustainable solution. This study aimed to investigate the by-products obtained from different food chains and used for the rearing of black soldier fly (BSF) prepupae, and to evaluate the content and profile of the lipid extracted from the prepupae and outline its possible applications. The substrates used in this experiment were: (i) industrial by-products (brewery spent grains, cows' milk whey, grape stalks, and tomato peels and seeds) and (ii) by-products from retailers (bread dough, fish scraps, and spent coffee ground). Fat extracted from prepupae using an adjusted Folch method was used for total lipid content and fatty acid profile. RESULTS The best larval performances were obtained from beer (0.22 gweight per prepupa), tomato (0.19 gweight per prepupa), and cheese (0.14 gweight per prepupa) food-chain by-products. The extremely different compositions of the substrates were reflected in the differentiated lipid profile of the BSF prepupae and in the range of ratios between unsaturated and saturated fatty acids, which varied from 0.37 for cows' milk whey to 1.34 for tomato peels and seeds. CONCLUSION The lipids, proteins, and chitin extracted from prepupae are high-value bio-based products that could be used in the feed / food industry or for the development of innovative biomaterials, such as biodiesel. These results suggest that food-chain by-products are the best candidates for insect-bioconversion purposes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jasmine Hadj Saadoun
- Department of Food and Drug, University of Parma, Parma, Italy
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Giuseppe Montevecchi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Luca Zanasi
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Sara Bortolini
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Laura Ioana Macavei
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Francesca Masino
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Lara Maistrello
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Andrea Antonelli
- Department of Life Sciences (Agro-Food Science Area), BIOGEST - SITEIA Interdepartmental Centre, University of Modena and Reggio Emilia, Reggio Emilia, Italy
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