Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin

Food and Bioprocess Technology

Volumn 7, Issue 12, 2014, Pages 3493-3503

  Ballesteros, Lina F ^a   Teixeira, José A ^a   Mussatto, Solange I ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Chemical composition; Coffee silverskin; Functional properties; Spent coffee grounds; Structural characteristics

Indexed keywords

CRYSTALLINITY; EMULSIFICATION; OILS AND FATS; SUGARS;

CHEMICAL COMPOSITIONS; COFFEE SILVERSKIN; FUNCTIONAL PROPERTIES; SPENT COFFEE GROUNDS; STRUCTURAL CHARACTERISTICS;

CELLULOSE;

EID: 84920254122     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1349-z     Document Type: Article

References (47)

1. Ao, C., Higa, T., Khanh, T. D., Upadhyay, A., & Tawata, S. (2011). Antioxidant phenolic compounds from Smilax sebeana Miq. LWT - Food Science and Technology, 44(7), 1681–1686.
2. Arya, M., & Rao, L. J. M. (2007). An impression of coffee carbohydrates. Critical Reviews in Food Science and Nutrition, 47(1), 51–67.
3. Barrett, E. P., Joyner, L. G., & Halenda, P. P. (1951). The determination of pore volume and area distributions in porous substances. I. Computations from nitrogen isotherms. Journal of the American Chemical Society, 73(1), 373–380.
4. Betancur-Ancona, D., Peraza-Mercado, G., Moguel-Ordoñez, Y., & Fuertes-Blanco, S. (2004). Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues. Food Chemistry, 84(2), 287–295.
5. Borrelli, R. C., Esposito, F., Napolitano, A., Ritieni, A., & Fogliano, V. (2004). Characterization of a new potential functional ingredient: Coffee silverskin. Journal of Agricultural and Food Chemistry, 52(5), 1338–1343.
6. Brunauer, S., Emmett, P. H., & Teller, E. (1938). Adsorption of gases in multimolecular layers. Journal of the American Chemical Society, 60(2), 309–319.
7. Chau, C.-F., Cheung, P. C. K., & Wong, Y.-S. (1997). Functional properties of protein concentrates from three Chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry, 45(7), 2500–2503.
8. Cummings, J. H., Branch, W., Jenkins, D. J. A., Southgate, D. A. T., Houston, H., & James, W. P. T. (1978). Colonic response to dietary fiber from carrot, cabbage, apple, bran, and guar gum. The Lancet, 1(8054), 5–9.
9. Femenia, A., Lefebvre, A.-C., Thebaudin, J.-Y., Robertson, J. A., & Bourgeois, C.-M. (1997). Physical and sensory properties of model foods supplemented with cauliflower fiber. Journal of Food Science, 62(4), 635–639.
10. Figueiró, S. D., Góes, J. C., Moreira, R. A., & Sombra, A. S. B. (2004). On the physic-chemical and dieletric properties of glutaraldehyde crosslinked galactomannan—Collagen films. Carbohydrate Polymers, 56(3), 313–320.
11. Horwitz, W., & Latimer, G. W., Jr. (2005). Official methods of analysis of AOAC International (18th ed.). Gaithersburg, Maryland, USA: AOAC International.
12. Kemsley, E. K., Ruault, S., & Wilson, R. H. (1995). Discrimination between Coffea arabica and Coffea canephora variant robusta beans using infrared spectroscopy. Food Chemistry, 54(3), 321–326.
13. Kuan, Y.-H., & Liong, M.-T. (2008). Chemical and physicochemical characterization of agrowaste fibrous materials and residues. Journal of Agricultural and Food Chemistry, 56(19), 9252–9257.
14. Kuan, C.-Y., Yuen, K.-H., Bhat, R., & Liong, M.-T. (2011). Physicochemical characterization of alkali treated fractions from corncob and wheat straw and the production of nanofibres. Food Research International, 44(9), 2822–2829.
15. Machado, E. M. S., Rodriguez-Jasso, R. M., Teixeira, J. A., & Mussatto, S. I. (2012). Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds. Biochemical Engineering Journal, 60, 87–90.
16. Martins, S., Aguilar, C. N., Teixeira, J. A., & Mussatto, S. I. (2012). Bioactive compounds (phytoestrogens) recovery from Larrea tridentata leaves by solvents extraction. Separation and Purification Technology, 88, 163–167.
17. Maydata, A. G. (2002). Café, antioxidantes y protección a la salud. Medisan, 6(4), 72–81.
18. Meneses, N. G. T., Martins, S., Teixeira, J. A., & Mussatto, S. I. (2013). Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains. Separation and Purification Technology, 108, 152–158.
19. Mesa, L., González, E., Cara, C., González, M., Castro, E., & Mussatto, S. I. (2011). The effect of organosolv pretreatment variables on enzymatic hydrolysis of sugarcane bagasse. Chemical Engineering Journal, 168(3), 1157–1162.
20. Murthy, P. S., & Naidu, M. M. (2012). Recovery of phenolic antioxidants and functional compounds from coffee industry by-products. Food and Bioprocess Technology, 5(3), 897–903.
21. Mussatto, S. I., Ballesteros, L. F., Martins, S., Maltos, D. A. F., Aguilar, C. N., & Teixeira, J. A. (2013). Maximization of fructooligosaccharides and β-fructofuranosidase production by Aspergillus japonicus under solid-state fermentation conditions. Food and Bioprocess Technology, 6(8), 2128–2134.
22. Mussatto, S. I., Ballesteros, L. F., Martins, S., & Teixeira, J. A. (2011a). Extraction of antioxidant phenolic compounds from spent coffee grounds. Separation and Purification Technology, 83, 173–179.
23. Mussatto, S. I., Carneiro, L. M., Silva, J. P. A., Roberto, I. C., & Teixeira, J. A. (2011b). A study on chemical constituents and sugars extraction from spent coffee grounds. Carbohydrate Polymers, 83(2), 368–374.
24. Mussatto, S. I., Fernandes, M., Rocha, G. J. M., Órfão, J. J. M., Teixeira, J. A., & Roberto, I. C. (2010). Production, characterization and application of activated carbon from brewer’s spent grain lignin. Bioresource Technology, 101(7), 2450–2457.
25. Mussatto, S. I., Machado, E. M. S., Carneiro, L. M., & Teixeira, J. A. (2012). Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates. Applied Energy, 92, 763–768.
26. Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011c). Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology, 4(5), 661–672.
27. Mussatto, S. I., & Roberto, I. C. (2006). Chemical characterization and liberation of pentose sugars from brewer's spent grain. Journal of Chemical Technology & Biotechnology, 81(3), 268–274.
28. Mussatto, S. I., & Teixeira, J. A. (2010). Increase in the fructooligosaccharides yield and productivity by solid-state fermentation with Aspergillus japonicus using agro-industrial residues as support and nutrient source. Biochemical Engineering Journal, 53(1), 154–157.
29. Paradkar, M. M., & Irudayaraj, J. (2002). Rapid determination of caffeine content in soft drinks using FTIR–ATR spectroscopy. Food Chemistry, 78(2), 261–266.
30. Pourfarzad, A., Mahdavian-Mehr, H., & Sedaghat, N. (2013). Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. LWT - Food Science and Technology, 50(2), 599–606.
31. Ragauskas, A. J., & Huang, F. (2013). Chemical pretreatment techniques for biofuels and biorefineries from softwood. In Z. Fang (Ed.), Pretreatment techniques for biofuels and biorefineries. Berlin: Springer.
32. Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. M. S., & Tharanathan, R. N. (2004). Dietary fiber from coconut residue: Effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218(6), 563–567.
33. Ravindranath, R., Yousuf Ali Khan, R., Oby Reddy, T., Thirumala Rao, S. D., & Reddy, B. R. (1972). Composition and characteristics of Indian coffee bean, spent ground and oil. Journal of the Science of Food and Agriculture, 23(3), 307–310.
34. Reis, N., Franca, A. S., & Oliveira, L. S. (2013). Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy. LWT - Food Science and Technology, 50(2), 715–722.
35. Ribeiro, J. S., Salva, T. J., & Ferreira, M. M. C. (2010). Chemometric studies for quality control of processed Brazilian coffees using DRIFTS. Journal of Food Quality, 33(2), 212–227.
36. Rivera, W., Velasco, X., Gálvez, C., Rincón, C., Rosales, A., & Arango, P. (2011). Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans. Procedia Food Science, 1, 385–390.
37. Roberto, I. C., Mussatto, S. I., & Rodrigues, R. C. L. B. (2003). Dilute-acid hydrolysis for optimization of xylose recovery from rice straw in a semi-pilot reactor. Industrial Crops and Products, 17(3), 171–176.
38. Robertson, J. A., Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J. F. (2000). LWT - Food Science and Technology, 33(2), 72–79.
39. Sampaio, A., Dragone, G., Vilanova, M., Oliveira, J. M., Teixeira, J. A., & Mussatto, S. I. (2013). Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. LWT – Food Science and Technology, 54(2), 557–563.
40. Sánchez-Zapata, E., Fuentes-Zaragoza, E., Fernández-López, J., Sendra, E., Sayas, E., Navarro, C., & Pérez-Álvarez, J. A. (2009). Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk (“Horchata”) byproducts and its physicochemical properties. Journal of Agricultural and Food Chemistry, 57(17), 7719–7725.
41. Silva, M. A., Nebra, S. A., Machado Silva, M. J., & Sanchez, C. G. (1998). The use of biomass residues in the Brazilian soluble coffee industry. Biomass and Bioenergy, 14(5–6), 457–467.
42. Sluiter, A., Hames, B., Ruiz, R., Scarlata, C., Sluiter, J., Templeton, D., & Crocker, D. (2010). Determination of structural carbohydrates and lignin in biomass. Technical Report NREL/TP-510-42618.
43. Sluiter, A., Ruiz, R., Scarlata, C., Sluiter, J., & Templeton, D. (2008). Determination of extractives in biomass. Technical Report NREL/TP-510-42619.
44. Sperling, L. H. (2006). Introduction to physical polymer science (4th ed.). New Jersey: Wiley.
45. Stewart, D. (2008). Lignin as a base material for materials applications: Chemistry, application and economics. Industrial Crops and Products, 27(2), 202–207.
46. Sun, R. C., Sun, X. F., Fowler, P., & Tomkinson, J. (2002). Structural and physico-chemical characterization of lignins solubilized during alkaline peroxide treatment of barley straw. European Polymer Journal, 38(7), 1399–1407.
47. Tiwari, U., & Cummins, E. (2011). Pulse foods: Processing, quality and nutraceutical applications (pp. 121–156). San Diego: Academic.