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Kristanti D, Setiaboma W, ratnawati L, Sagita D. Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dita Kristanti
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Woro Setiaboma
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Lia ratnawati
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
| | - Diang Sagita
- Research Center for Appropriate Technology, National Research and Innovation Agency Subang Indonesia
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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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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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Srianta I, Kusdiyantini E, Zubaidah E, Ristiarini S, Nugerahani I, Alvin A, Iswanto N, Zhang BB. Utilization of agro-industrial by-products in Monascus fermentation: a review. BIORESOUR BIOPROCESS 2021; 8:129. [PMID: 38650194 PMCID: PMC10992953 DOI: 10.1186/s40643-021-00473-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Accepted: 11/27/2021] [Indexed: 11/10/2022] Open
Abstract
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world's market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.
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Affiliation(s)
- Ignatius Srianta
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia.
| | - Endang Kusdiyantini
- Department of Biology, Faculty of Science and Mathematic, Diponegoro University, Tembalang, Semarang, 50275, Indonesia
| | - Elok Zubaidah
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang, 65145, Indonesia
| | - Susana Ristiarini
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Ira Nugerahani
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Andreas Alvin
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Nathania Iswanto
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Bo-Bo Zhang
- Department of Biology, College of Science, Shantou University, 515063, Shantou, Guangdong, China
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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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