Article
Green & Sustainable Science & Technology
Lucie Jezerska, Veronika Sassmanova, Rostislav Prokes, Daniel Gelnar
Summary: The study investigates the effect of torrefaction on pellets made from coffee grounds, garden chaff, and rapeseed straw. The results show that the torrefaction process increases the heat of combustion and carbon content of the pellets, as well as the ash content. This provides insight into the energy use of waste biomass for pelletization and torrefaction.
Article
Food Science & Technology
Rewati Raman Bhattarai, Hayder Al-Ali, Stuart K. Johnson
Summary: This study investigated the extraction and isolation of protein concentrates from different parts of coffee beans and analyzed their amino acid composition, caffeine content, protein nutritional quality, polyphenol content, and antioxidant activity. The results showed that coffee protein concentrates did not have high levels of branched-chain amino acids, but they had high levels of polyphenols and strong antioxidant activity.
Article
Agriculture, Multidisciplinary
Francisco Antonio Canzi, Desiree Ayume Lopes Meireles, Aldo Sindulfo Barboza Valdez, Lidia Stadtlober Abrantes, Marcela Boroski, Solange Cristina Augusto, Patricia Valderrama, Aline Theodoro Toci
Summary: This study investigates the influence of biotic pollination on the chemical composition of coffee. The results reveal chemical differences between biotically pollinated and non-biotically pollinated samples, with higher levels of bioactive compounds in the biotically pollinated samples. The findings suggest that pollination services play an important role in affecting the chemical composition and quality of coffee beans.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Management
Theodoros Skevas, Jorge C. Martinez-Palomares
Summary: This article uses a non-parametric non-convex metafrontier approach to estimate farm sustainability efficiency, taking into account heterogeneity in production technologies. The results show that Sierra coffee farms in Peru outperformed coffee farms in the Selva region in all three dimensions of sustainability efficiency. Both Sierra and Selva coffee farms performed worst in terms of environmental efficiency, suggesting a greater potential for reducing nitrous oxide emissions with existing production technology and resources.
EUROPEAN JOURNAL OF OPERATIONAL RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Giovanna Grigolon, Kathrin Nowak, Stephane Poigny, Jane Hubert, Alexis Kotland, Laura Waldschuetz, Franziska Wandrey
Summary: Coffee silverskin extract has potential in cosmetic applications due to its high content of bioactive molecules. It can protect the skin from irritation and improve skin hydration.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
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
Food Science & Technology
Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado, Anabela S. G. Costa, Helder Puga, Maria Beatriz P. P. Oliveira, Fatima Martel, Rita C. Alves
Summary: This study investigates the possibility of recovering bioactive compounds from coffee silverskin using a sustainable extraction method and testing their effects on human intestinal cells. The results indicate that the Multi-frequency Multimode Modulated technology can be applied at an industrial level to obtain extracts with antidiabetic potential from silverskin.
Article
Agriculture, Multidisciplinary
Dong Tian, Min Zhang, Anping Zhao, Bo Wang, Jia Shi, Jianying Feng
Summary: The main factors affecting the technology adoption behavior of edible fungi growers were identified, including production scale, farmers' perceived ease of use and perceived risk, others' recommendations, and social network communication. The current adoption rate showed an overall attenuation trend under individual learning and social norms. The final adoption rate increased with initial adopters, but elastic efficiency decreased if the increase was excessive. The optimal increase in the number of initial adopters for fungal chaff recycling technology was 10%, and new initial adopters should be randomly distributed. Social networks had two-sided effects on technology promotion and should be expanded within a certain extent.
AGRICULTURAL SYSTEMS
(2021)
Review
Food Science & Technology
Adriana S. Franca, Leandro S. Oliveira
Summary: Spent coffee grounds are generated worldwide in large quantities, mainly disposed of in landfills or for energy recovery, which may result in greenhouse gas and toxic emissions. However, the grounds contain various compounds that can be recovered and used in applications such as biofuels, cosmetics, and food ingredients.
Article
Agronomy
Gabriel Henrique Horta de Oliveira, Ana Paula Lelis Rodrigues de Oliveira
Summary: This study evaluated the impact of roasting, blending, and grinding on the nutritional, sensory, and sustainable aspects of coffee through a literature review. The findings reveal that the degree of roasting, grinding method, and coffee species and quantity influence the quality of coffee, while the determination of coffee blends affects the sustainability of the coffee production chain, including environmental, economic, and social aspects.
Article
Social Issues
Mostafa Al-Emran, Charla Griffy-Brown
Summary: Digital technologies and innovative solutions are crucial for sustainable development, but their adoption can have both positive and negative impacts. This study aims to identify and analyze the opportunities and challenges of technology adoption in sustainable development. Various research agendas have been proposed based on the pillars of sustainability, and the insights from this study contribute to the existing literature and have practical implications for stakeholders.
TECHNOLOGY IN SOCIETY
(2023)
Article
Agricultural Engineering
J. Queffelec, N. Florez-Fernandez, H. Dominguez, M. D. Torres
Summary: Microwave hydrothermal processing was used to extract valuable components from U. pinnatifida, with different processing conditions impacting antioxidant properties and content of minerals, proteins, and oligosaccharides. The most suitable temperature for extracting alginates was found to be 160 degrees C, showing potential for non-food applications after incorporation into alginate matrices. Selected extracts exhibited promising biological activities against human cancer cell lines after an intensification stage, with high cellular inhibition percentages observed.
BIORESOURCE TECHNOLOGY
(2021)
Article
Food Science & Technology
Vinicius Soares de Oliveira, Juliana Rodrigues Donadon, Rita de Cassia Avellaneda GuimarAes, Priscila Aiko Hiane
Summary: Strengthening the use and improvement of native species in South America can lead to the development of new, highly nutritious food products that meet diverse consumer demands. The focus is on native plants and introduced species that are popular for their flavorful and aromatic edible fruits. These fruits' pulp also has antioxidant potential, making them functional foods. However, perishability and seasonality pose challenges for large-scale production, and alternatives for fruit pulp preservation need to be explored.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Danijela Seremet, Patricia Fabecic, Aleksandra Vojvodic Cebin, Ana Mandura Jaric, Robert Pudic, Drazenka Komes
Summary: This study aimed to formulate coffee blends with reduced caffeine content but with pronounced antioxidant and attractive sensory properties in response to the increased demand for decaffeinated coffee in the global market. Chemical and bioactive composition analysis of green and roasted Arabica and Robusta coffee beans from different regions was conducted, followed by sensory evaluation of prepared brews. The results showed that roasted Robusta beans from Brazil had the highest content of caffeoylquinic acids and caffeine, which were used to formulate coffee blends with reduced caffeine content. Robusta brews were found to be more attractive, while decaffeinated Arabica brews were more bitter. The study highlighted the potential of coffee brews as a significant source of phenolic compounds with antioxidant properties, even with reduced caffeine content.
Review
Food Science & Technology
Jessica A. Teodoro, Giordana D. Arend, Mariane C. Proner, Silvani Verruck, Katia Rezzadori
Summary: Food processing industries have negative environmental impacts, and membrane separation processes are a sustainable alternative that can meet the needs of innovative processes and equipment design in the food industry. This review summarizes the application of membrane separation processes in the food industry over the past 10 years, and identifies waste treatment, recovery of valuable compounds, and alternatives to high energy consumption processes as sustainable processes. Future research should focus on implementing membrane separation processes in different industrial environments to make current processes more sustainable and environmentally friendly.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Physical
Faezeh Fathi, Samad N. Ebrahimi, Peyman Salehi, Atefeh Safari, Zeinab Shahsavari, Javad Hadian, Luis Carlos Matos, Rita C. Alves, Maria Beatriz Prior Pinto Oliveira
Summary: This study formulated a multi-component nanoemulsion with significant antibacterial activity, which could potentially be used as a natural preservative in the food, agriculture, and cosmetic industries.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Juliana Barreto A. Peixoto, Joana F. Silva, M. Beatriz P. P. Oliveira, Rita C. Alves
Summary: This review focuses on the sustainability concerns in the coffee industry and discusses the strategies being developed to achieve sustainability. It emphasizes the need for collaboration among all stakeholders to attain sustainable coffee chain.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Bianca R. Albuquerque, Jose Pinela, Maria Ines Dias, Carla Pereira, Jovana Petrovic, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study characterized the chemical constituents and bioactive properties of rambutan peel. Heat-/ultrasound-assisted extractions of anthocyanins were optimized. The peel extract exhibited antioxidant, antibacterial, and antifungal activities, and had no cytotoxicity. Heat-assisted extraction was found to be more effective in recovering anthocyanins compared to ultrasound-assisted extraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Diana Melo Ferreira, Maria Antonia Nunes, Liliana Espirito Santo, Susana Machado, Anabela S. G. Costa, Manuel Alvarez-Orti, Jose E. Pardo, Maria Beatriz P. P. Oliveira, Rita C. Alves
Summary: The increasing demand for superfoods has led to an increase in chia seeds consumption. The reintroduction of this ancient crop is beneficial for food security as it can thrive in high-stress conditions. This study aimed to characterize chia seeds, cold-pressed oil, and defatted cake to enhance their value and meet consumer expectations for low-fat products.
Article
Biochemistry & Molecular Biology
Maria Manuela Sousa, Diana Melo Ferreira, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Josman D. Palmeira, Maria Antonia Nunes, Rita C. Alves, Helena Ferreira, Maria Beatriz P. P. Oliveira
Summary: This study investigated the influence of different time/temperature conditions on the nutritional quality, chemical composition, and efficiency on natural microbial load control/elimination of olive pomace paste. The binomial 88 degrees C/15 s showed the best preservation of phytochemicals, antioxidant properties, protein, and fiber contents. This treatment is also faster and easier to implement at an industrial level, providing a safe functional ingredient to meet consumers' demands for sustainable products while addressing food safety and food security concerns.
Article
Food Science & Technology
Bianca R. Albuquerque, Maria Ines Dias, Jose Pinela, Ricardo C. Calhelha, Tania C. S. P. Pires, Maria Jose Alves, Rubia C. G. Correa, Isabel C. F. R. Ferreira, Maria Beatriz P. P. Oliveira, Lillian Barros
Summary: The ripe mangosteen pericarp contains seven organic acids, three tocopherol isomers, four fatty acids, and fifteen non-xanthone phenolic compounds. The most efficient extraction of phenolic compounds was achieved using hydroethanolic extract (MT80), followed by ethanolic extract (MTE), and then aqueous extract (MTW). Both MT80 and MTE extracts exhibited antioxidant and antibacterial activities. MTW did not show anti-inflammatory properties, while MTE and MT80 inhibited tumor cell lines.
Article
Food Science & Technology
Marlene Machado, Liliana Espirito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Summary: This study analyzed the bioactive potential and chemical composition of different coffee by-products and found that they are rich in nutrients, caffeine, and chlorogenic acids. Some by-products also exhibited antioxidant activity. Therefore, these by-products can be used as functional ingredients in various industries, contributing to the sustainability of the coffee industry.
Article
Plant Sciences
Natalia M. de Oliveira, Lara Lopes, Maria Helena Cheu, Eugenio Soares, Diana Meireles, Jorge Machado
Summary: This study analyzed the qualitative and quantitative composition of Olea europaea L. folium samples collected from different cultivars in Valpacos, Portugal. The mineral analysis showed that the olive leaf extracts could be a potential source of essential elements for addressing deficiencies in various disorders. Further research is needed to explore the nutraceutical potential of these cultivars for designing novel therapies.
Article
Biochemistry & Molecular Biology
Raquel Rodrigues, Joana C. Lobo, Diana M. Ferreira, Ewa Senderowicz, M. Antonia Nunes, M. Helena Amaral, Rita C. Alves, M. Beatriz P. P. Oliveira
Summary: There is a growing interest in cosmetic applications of agro-industrial byproducts, as they have been found to contain bioactive compounds beneficial for skincare. This study focused on characterizing and utilizing a semi-solid paste derived from olive pomace extraction. The analysis showed that this paste has high moisture and significant protein, fat, and ash contents. It was found that the paste could be incorporated into facial masks with antioxidant properties, and rheological analysis confirmed its suitability for skincare use. This study provides a preliminary assessment of the impact of this byproduct on the appearance and performance of facial mask formulations.
Review
Plant Sciences
Ana O. S. Jorge, Anabela S. G. Costa, M. Beatriz P. P. Oliveira
Summary: Adapting our food production chain and increasing the flora and fauna's livelihood in climate change-affected areas using Opuntia is a practical solution that already exists in many places. Opuntia grows in unsuitable soil and harsh climates, protecting against erosion and promoting soil health. It can be used as fodder, reducing livestock's diet and water consumption while improving the quality of animal by-products.
Article
Food Science & Technology
Barbara C. C. Oliveira, Marlene Machado, Susana Machado, Anabela S. G. Costa, Silvia Bessada, Rita C. Alves, Maria Beatriz P. P. Oliveira
Summary: Algae are promising alternative ingredients due to their high-quality proteins, dietary fiber, minerals, and phenolic compounds. This study compares the nutritional and antioxidant composition of whole-wheat pasta without and with algae enrichment, and examines the effect of cooking on their features. The results show that algae-enriched pasta has significantly higher fat, protein, ash, and amino acid contents, as well as higher antioxidant activity. After cooking, the protein, dietary fiber, amino acids, and antioxidant activity remained stable in the algae-enriched pasta.
Article
Biochemistry & Molecular Biology
Bianca R. Albuquerque, Tiane C. Finimundy, Jose Pinela, Tania C. S. P. Pires, Filipa Mandim, Josiana Vaz, Rubia C. G. Correa, Maria Beatriz P. P. Oliveira, Lillian Barros
Summary: This study aimed to determine the chemical composition and assess the bioactivities of the hydroethanolic extracts of different parts of Eugenia brasiliensis, a little explored Brazilian berry. The peel fraction showed the highest concentration of organic acids, vitamins, tannins, anthocyanins, and flavonoids, while the seed fraction had the highest content of monounsaturated fatty acids and hydrolysable tannins. The study also revealed that the residue of E. brasiliensis could serve as a good source of bioactive compounds, but further research is still needed to confirm its safety and understand the mechanisms behind its biological activities.
Article
Biotechnology & Applied Microbiology
Magnolia Martins Erhardt, Wemerson de Castro Oliveira, Hans Froder, Pedro Henrique Marques, Maria Beatriz Prior Pinto Oliveira, Neila Silvia Pereira dos Santos Richards
Summary: This study investigated and characterized the diversity of lactic acid bacteria (LAB) in artisanal cheeses in southern Brazil. Through next-generation sequencing, 35 LAB species were identified, with Lactococcus species being the most predominant. LAB plays a crucial role in the flavor and unique characteristics of regional dairy products.
FERMENTATION-BASEL
(2023)
Article
Horticulture
Maria G. Leichtweis, Adriana K. Molina, Maria Ines Dias, Ricardo C. Calhelha, Tania C. S. P. Pires, Ourania Pavli, M. Beatriz P. P. Oliveira, Spyridon A. Petropoulos, Lillian Barros, Carla Pereira
Summary: The aim of this study was to evaluate the chemical profile and yield parameters of Greek pumpkin genotypes. The results showed high variability in yield, chemical composition, and bioactive properties among the different genotypes. Some genotypes exhibited high fruit yield, high sugar content, and good taste, as well as antimicrobial activity. These findings are of great importance for selecting elite genotypes with high yield and quality fruit, and for the conservation of valuable genetic material.
Article
Green & Sustainable Science & Technology
Lars odegaard Bentsen, Narada Dilp Warakagoda, Roy Stenbro, Paal Engelstad
Summary: This study investigates uncertainty modeling in wind power forecasting using different parametric and non-parametric methods. Johnson's SU distribution is found to outperform Gaussian distributions in predicting wind power. This research contributes to the literature by introducing Johnson's SU distribution as a candidate for probabilistic wind forecasting.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Xing Liu, Qiuchen Wang, Yunhao Wen, Long Li, Xinfang Zhang, Yi Wang
Summary: This study analyzes the characteristics of process parameters in three lean gas ethane recovery processes and establishes a prediction and multiobjective optimization model for ethane recovery and system energy consumption. A new method for comparing ethane recovery processes for lean gas is proposed, and the addition of extra coolers improves the ethane recovery. The support vector regression model based on grey wolf optimization demonstrates the highest prediction accuracy, and the multiobjective multiverse optimization algorithm shows the best optimization performance and diversity in the solutions.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Cairong Song, Haidong Yang, Xian-Bing Meng, Pan Yang, Jianyang Cai, Hao Bao, Kangkang Xu
Summary: The paper proposes a novel deep learning-based prediction framework, aTCN-LSTM, for accurate cooling load predictions. The framework utilizes a gate-controlled multi-head temporal convolutional network and a sparse probabilistic self-attention mechanism with a bidirectional long short-term memory network to capture both temporal and long-term dependencies in the cooling load sequences. Experimental results demonstrate the effectiveness and superiority of the proposed method, which can serve as an effective guide for HVAC chiller scheduling and demand management initiatives.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Zhe Chen, Xiaojing Li, Xianli Xia, Jizhou Zhang
Summary: This study uses survey data from the Loess Plateau in China to evaluate the impact of social interaction on the adoption of soil and water conservation (SWC) technology by farmers. The study finds that social interaction increases the likelihood of farmers adopting SWC, and internet use moderates this effect. The positive impact of social interaction on SWC adoption is more pronounced for farmers in larger villages and those who join cooperative societies.
JOURNAL OF CLEANER PRODUCTION
(2024)
Article
Green & Sustainable Science & Technology
Chenghua Zhang, Yunfei Yan, Kaiming Shen, Zongguo Xue, Jingxiang You, Yonghong Wu, Ziqiang He
Summary: This paper reports a novel method that significantly improves combustion performance, including heat transfer enhancement under steady-state conditions and adaptive stable flame regulation under velocity sudden increase.
JOURNAL OF CLEANER PRODUCTION
(2024)
