Article
Chemistry, Applied
Everton Ribeiro, Thais de Souza Rocha, Sandra Helena Prudencio
Summary: Protein extracts from green and roasted coffee beans, as well as spent coffee grounds, were evaluated for bioactive peptides. In silico analysis showed high occurrence of dipeptidyl peptidase-IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitor peptides in the 11S coffee globulin, which could be released after digestion. In vitro digestion revealed that green bean and spent coffee ground proteins were more susceptible to proteolysis, releasing small peptides with high anti-hypertensive potentials.
Article
Biochemistry & Molecular Biology
Carolina Andrade, Rosa Perestrelo, Jose S. Camara
Summary: Coffee grounds, a by-product of the coffee industry, are rich in bioactive compounds with various industrial applications. This study analyzed coffee grounds from different geographical origins and identified caffeine and 5-caffeoylquinic acid as the most abundant bioactive compounds. Brazilian coffee grounds showed the highest total phenolic content and antioxidant activity.
Article
Agricultural Engineering
Ales Hanc, Tereza Hrebeckova, Alena Grasserova, Tomas Cajthaml
Summary: The study focused on vermicomposting of spent coffee grounds (SCG) and its mixtures with straw pellets, evaluating the biological and physico-chemical properties of the process. The treatment with 25% vol. SCG + 75% vol. straw pellets showed the highest number and biomass of earthworms. Earthworm weight decreased as layer age increased, with the oldest treatment layer having suitable agrochemical properties. Earthworms were effective in reducing caffeine stimulant content during the vermicomposting process.
BIORESOURCE TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Theodoros Chatzimitakos, Vassilis Athanasiadis, Konstantina Kotsou, Dimitrios Palaiogiannis, Eleni Bozinou, Stavros I. Lalas
Summary: Due to the worldwide consumption of coffee, a large amount of spent coffee grounds (SCGs) are discarded each year. This study aimed to investigate the extraction of valuable compounds from SCGs and evaluate their antioxidant properties. The main parameters studied included extraction solvent, temperature, time, and liquid-to-solid ratio. The results showed that the optimum extract had a caffeine content of 6.14 mg/g, total polyphenol content of 19.85 mg gallic acid equivalents/g, ferric reducing antioxidant power of 136.69 mu moL ascorbic acid equivalents/g, and DPPH scavenging value of 230.41 mu moL DPPH/g. The experimental values were in agreement with the predicted ones, demonstrating the potential of SCGs for bioactive compound extraction.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Hyeok-Jin Kim, Sea-Cheon Oh
Summary: The study showed that hydrothermal carbonization with subcritical water can improve the fuel characteristics of spent coffee grounds, increasing fixed carbon content and heating value, making the fuel characteristics similar to coal as the reaction temperature increases.
APPLIED SCIENCES-BASEL
(2021)
Article
Environmental Sciences
Panusorn Hunsub, Kanokporn Ponmana, Somkiat Ngamprasertsith, Winatta Sakdasri, Aphichart Karnchanatat, Ruengwit Sawangkeaw
Summary: Supercritical carbon dioxide (SCCO2) extraction was used to recover non-polar compounds in spent coffee grounds (SCGs) prior to enzymatic hydrolysis. The extracted oil yield of SCGs using SCCO2 was 11.93 wt% at 30 MPa and 50 degrees C. The oil contained aldehydes and furans, which are volatile flavor compounds. The study found that SCCO2 pretreatment improved enzymatic accessibility and quality of protein hydrolysate from SCGs, while also producing SCGs oil as a by-product.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Yunjiao Liu, Rui Hong Seah, Mohammed Salahudeen Abdul Rahaman, Yuyun Lu, Shao Quan Liu
Summary: The co-fermentation of Oenococcus oeni and Lachancea thermotolerans significantly impacted the chemical constituents of spent coffee grounds hydrolysates, altering organic acids profiles and increasing alkaloid content. This new strategy of simultaneous malolactic fermentation and alcoholic fermentation may provide a promising approach for developing novel alcoholic beverages using coffee waste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Xi-Er Chen, Dave Mangindaan, Hsiu-Wen Chien
Summary: This study discovered that spent coffee grounds (SCG) possess photothermal properties under near-infrared laser irradiation, making them suitable for applications as photothermal materials. Additionally, when incorporated into polyNIPAM hydrogels, SCGs can induce thermal shrinkage and bending, indicating their potential as photothermal actuators. These findings provide new insights for the recycling and reuse of SCGs.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS
(2022)
Article
Engineering, Chemical
Cintia da Silva Araujo, Leandro Levate Macedo, Wallaf Costa Vimercati, Jefferson Luiz Gomes Correa, Carlos Jose Pimenta
Summary: This study investigates different drying methods for the microencapsulation of bioactive compounds extracted from espresso spent coffee. The dried products were characterized and compared, and the effects of different drying methods on the properties of the dried products were evaluated. The results show that all drying methods can produce dried products with good physicochemical properties and high levels of phenolic and antioxidant compounds.
Article
Biotechnology & Applied Microbiology
Joana Pereira, Marcelo M. R. de Melo, Carlos M. Silva, Paulo C. Lemos, Luisa S. Serafim
Summary: This study applied various pretreatment strategies to spent coffee grounds (SCGs) and evaluated the release of sugars and inhibitors. The results showed that almost all pretreatments increased the production of short-chain organic acids (SCOAs). Acidic hydrolysis was found to be the most effective pretreatment method, leading to a 185% increase in production compared to untreated SCGs.
BIOENGINEERING-BASEL
(2022)
Article
Engineering, Chemical
Milena Fernandes da Silva, Margherita Pettinato, Alessandro Alberto Casazza, Maria Ines Sucupira Maciel, Patrizia Perego
Summary: Spent coffee grounds are a valuable waste product in the coffee industry, containing antioxidants that can be extracted using high pressure and temperature techniques. The optimal extraction conditions were found to be ethanol concentration of 50% (v/v) and temperature of 150 degrees C, resulting in high yields of bioactive compounds. Peleg's model showed that 60 minutes of extraction time is sufficient to produce extracts with high extraction yields and significant antiradical properties.
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2022)
Article
Food Science & Technology
Raffaele Romano, Lucia De Luca, Giulia Basile, Chiara Nitride, Fabiana Pizzolongo, Paolo Masi
Summary: This study utilized green technologies to extract bioactive compounds from spent coffee grounds (SCG) using supercritical and liquid CO2. The extracts obtained showed high yields and antioxidant activity, with high contents of polyphenols and known antioxidant and antimicrobial compounds. These extracts have potential applications in the cosmetic, pharmaceutical, and food sectors.
Article
Food Science & Technology
Ahmed Noah Badr, Marwa M. El-Attar, Hatem S. Ali, Manal F. Elkhadragy, Hany M. Yehia, Amr Farouk
Summary: This study examined the efficacy of spent coffee grounds extract as an antimycotic and anti-ochratoxigenic material. The results showed that the extract contained bioactive molecules with activity against fungi and pathogenic bacteria. The extract exhibited moderate cytotoxicity against liver cancer cells, but lower toxicity to healthy cells. It also demonstrated strong antibacterial and antifungal properties in both liquid medium and food models. Additionally, the extract was found to reduce mycotoxin contamination in food products.
Article
Materials Science, Multidisciplinary
Victoria Bejenari, Alexandra Marcu, Alina-Mirela Ipate, Daniela Rusu, Nita Tudorachi, Ion Anghel, Ioana-Emilia Sofran, Gabriela Lisa
Summary: The study demonstrates that firelighters containing coffee grounds have superior combustion performance and can serve as an alternative utilization method. Additionally, these firelighters produce less residue and have a longer burning time.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Agriculture, Multidisciplinary
Fabrizio Sarghini, Francesco Marra, Angela De Vivo, Paola Vitaglione, Gianluigi Mauriello, Diamante Maresca, Antonio Dario Troise, Esteban Echeverria-Jaramillo
Summary: The study found that oligosaccharides isolated from spent coffee grounds can be used as functional ingredients in food formulations. Regardless of the hydrolysis conditions, the bacterial activity of the extracts was significantly higher than the commonly used carbohydrate inulin, suggesting potential prebiotic activity against specific bacterial strains.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Food Science & Technology
Jesus J. Rochin-Medina, Hector S. Lopez-Moreno, Karina Ramirez
Summary: This study found that Bacillus clausii-fermented spent coffee grounds extract has high antioxidant activity and may enhance macrophage activation against bacterial infections like Salmonella enterica Typhimurium.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Karime G. Garduno-Felix, Karina Ramirez, Nancy Y. Salazar-Salas, Leonel E. Amabilis-Sosa, Jesus J. Rochin-Medina
Summary: The study demonstrated that Bacillus clausii biostimulation significantly increased the phenolic content in black sesame sprouts, with a positive impact on the synthesis of various phenolic compounds.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Plant Sciences
Alicia P. Cardenas-Castro, Jesus J. Rochin-Medina, Karina Ramirez, Juscelino Tovar, Sonia G. Sayago-Ayerdi
Summary: In this study, the bioaccessible phenolic compounds released during intestinal digestion of sweet mini bell peppers were evaluated, and microbial metabolites derived from phenolic compounds bioconversion during in vitro colonic fermentation were identified and quantified. Hydroxycinnamic acids and flavonoids were found to be the main bioaccessible phenolic compounds during digestion, with the yellow variety having the highest concentration of flavonoids. Dihydroferulic acid was detected for the first time in mini bell peppers.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Chemistry, Physical
Alejandro D. Ortiz-Marin, Erick R. Bandala, Karina Ramirez, Gabriela Moeller-Chavez, Leonidas Perez-Estrada, Blenda Ramirez-Pereda, Leonel E. Amabilis-Sosa
Summary: This study provides an integrated assessment of the performance of hydrogen peroxide (H2O2), potassium peroxymonosulfate (PMS), and sodium percarbonate (PCA) in degrading albendazole (ABZ) during advanced oxidation processes. The results show that under certain molar ratio conditions, PMS and PCA can achieve 100% removal of ABZ, while the removal rate using H2O2 is lower. The kinetic study results indicate a synergistic effect between the sulfate and carbonate radicals with hydroxyls. These findings provide a technical guideline for using these oxidants in the degradation of compounds with similar chemical structures to ABZ.
REACTION KINETICS MECHANISMS AND CATALYSIS
(2022)
Article
Food Science & Technology
Karen Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chavez-Ontiveros, Jose A. Garzon-Tiznado, Jorge Sanchez-Lopez, Francisco Delgado-Vargas, Jose A. Lopez-Valenzuela
Summary: In this study, eight accessions of Solanum lycopersicum var. cerasiforme from Mexico were evaluated for their antioxidant capacity, expression of transcription factors and target genes. The results showed a positive correlation between antioxidant capacity and the content of total phenolics and flavonoids, as well as specific phenolic compounds. Tumbisca and Kilim accessions exhibited the highest gene expression levels and antioxidant capacity.
CYTA-JOURNAL OF FOOD
(2022)
Article
Genetics & Heredity
Berenice Gonzalez-Torres, Jean P. Gonzalez-Gomez, Karina Ramirez, Nohelia Castro-Del Campo, Irvin Gonzalez-Lopez, Lennin Garrido-Palazuelos, Cristobal Chaidez, Jose A. Medrano-Felix
Summary: This study analyzed the genome of Salmonella enterica serotype Oranienburg in sediments and identified an open pangenome with various gene categories. The study also discovered antimicrobial resistance genes, virulence genes, and pathogenicity islands, and observed the conservation of genetic content and different adaptation strategies of the bacteria.
Article
Biotechnology & Applied Microbiology
Karime G. Garduno-Felix, Jesus J. Rochin-Medina, Carolina C. Murua-Lopez, Hector S. Lopez-Moreno, Karina Ramirez
Summary: This study discovered the potential of phenolic compounds in black sesame sprouts biostimulated with Bacillus clausii to kill Leishmania mexicana. In vitro and in silico analyses showed the strong interactions of these compounds with leishmanial enzymes. The extracts and apigenin inhibited the growth of promastigotes and reduced parasite burden in macrophage infection model. This study provides important data on natural antileishmanial candidates against L. mexicana.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Environmental Sciences
Manuel A. Reyes-Prado, Blenda Ramirez-Pereda, Karina Ramirez, Victor Gonzalez Huitron, Abraham Efraim Rodriguez-Mata, Perla Marysol Uriarte Aceves, Leonel E. Amabilis-Sosa
Summary: In this research, the simultaneous evaluation of nutrient recovery and organic matter removal from agricultural wastewater was conducted using an advanced oxidation process. The optimized UV/H2O2 system showed high efficiency in COD removal and the generation of nitrogen and phosphorus suitable for agricultural reuse.
REVISTA INTERNACIONAL DE CONTAMINACION AMBIENTAL
(2022)
Article
Energy & Fuels
Hector M. Fonseca-Peralta, Karen V. Pineda-Hidalgo, Claudia Castro-Martinez, Ignacio Contreras-Andrade
Summary: This study identified the fungal strain M. circinelloides and optimized the concentrations of zinc and calcium for high ethanol and xylitol yields. It demonstrates the potential of using xylose as a low-cost carbon source for ethanol production.