Sustainable management of coffee industry by-products and value addition—A review

Coffee is one of the popular beverages of the world and second largest traded commodity after petroleum. Coffee is cultivated in about 80 countries across the globe and entangles huge business worldwide. Coffee dispensation requires an elevated degree of processing know how and produces large amounts of processing by-products such as coffee pulp and husk, which have limited applications such as fertilizer, livestock feed, compost and such others. Biotechnological applications in the field of industrial residues management promote sustainable development of country's economy. The objectives pertaining to food processing by-products, waste and effluents include the recovery of fine chemicals and production of precious metabolites via chemical and biotechnological processes. Pre-treatments, followed by recovery procedures endow value-added products (natural antioxidants, vitamins, enzymes, cellulose, starch, lipids, proteins, pigments) of high significance to the pharmaceutical, cosmetic and food industries. With the background of high crop production in the upcoming years, there is an imperative need to counterpart this production with some utilization and industrial application of coffee by-products since coffee industry emerges enormous amounts of coffee by-products which are thriving nutrient resources. The present review highlights explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.

[1]  M. Clifford,et al.  Chlorogenic acids and caffeine as possible taxonomic criteria in Coffea and Psilanthus , 1989 .

[2]  H. K. Manonmani,et al.  Bioconversion of coffee industry wastes with white rot fungus Pleurotus florida , 2008 .

[3]  Cristóbal N. Aguilar,et al.  Advantages of fungal enzyme production in solid state over liquid fermentation systems , 2003 .

[4]  W. P. Barber,et al.  In vivo evaluation of spent coffee grounds as a ruminant feed , 1986 .

[5]  S. Freitas,et al.  Extração do óleo da borra de café solúvel com etanol comercial , 2000 .

[6]  Federico Ferreres,et al.  Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. , 2002, Journal of agricultural and food chemistry.

[7]  M. M. Naidu,et al.  Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products , 2012, Food and Bioprocess Technology.

[8]  Leandro S. Oliveira,et al.  Kinetics and equilibrium studies of methylene blue adsorption by spent coffee grounds. , 2009 .

[9]  Gabriela Alves Macedo,et al.  Tannase production by Paecilomyces variotii. , 2007, Bioresource technology.

[10]  W. A. Nogueira,et al.  Temperature and pH control in composting of coffee and agricultural wastes , 1999 .

[11]  A. Khan,et al.  An Eco-Biological Approach for Resource Recycling and Pathogen (Rhizoctoniae Solani Kuhn.) Suppression , 2008 .

[12]  Sami Sayadi,et al.  The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewater for the stabilization of refined oils: a potential alternative to synthetic antioxidants , 2005 .

[13]  Emille Rocha Bernardino de Almeida Prata,et al.  Fresh coffee husks as potential sources of anthocyanins , 2007 .

[14]  J. Brillouet,et al.  Microbiological and Biochemical Study of Coffee Fermentation , 2001, Current Microbiology.

[15]  Pushpa S. Murthy,et al.  Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products , 2012, Food and Bioprocess Technology.

[16]  S. Ponte.  The 'Latte Revolution'? Regulation, Markets and Consumption in the Global Coffee Chain , 2002 .

[17]  D. Martínez-Carrera,et al.  NATURAL MICROORGANISMS OF THE FRESH COFFEE PULP , 1993 .

[18]  A. Namane,et al.  Determination of the adsorption capacity of activated carbon made from coffee grounds by chemical activation with ZnCl2 and H3PO4. , 2005, Journal of hazardous materials.

[19]  P. Simões,et al.  Supercritical fluid extraction of lipids from spent coffee grounds , 2009 .

[20]  Silvia A. Nebra,et al.  THE USE OF BIOMASS RESIDUES IN THE BRAZILIAN SOLUBLE COFFEE INDUSTRY , 1998 .

[21]  Carlos Ricardo Soccol,et al.  Coffee Biotechnology and Quality , 2000, Springer Netherlands.

[22]  Solange I. Mussatto,et al.  Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds , 2012 .

[23]  José Manuel Cruz,et al.  Natural antioxidants from residual sources , 2001 .

[24]  M. Gordon,et al.  Effect of roasting on the antioxidant activity of coffee brews. , 2002, Journal of agricultural and food chemistry.

[25]  B. K. Lonsane,et al.  Coffee husk: an inexpensive substrate for production of citric acid by Aspergillus niger in a solid-state fermentation system , 1994, World journal of microbiology & biotechnology.

[26]  Mohan,et al.  Biotechnological potential of coffee pulp and coffee husk for bioprocesses. , 2000, Biochemical engineering journal.

[27]  R. Carle,et al.  By-products of plant food processing as a source of functional compounds — recent developments , 2001 .

[28]  Solange I. Mussatto,et al.  Increase in the fructooligosaccharides yield and productivity by solid-state fermentation with Aspergillus japonicus using agro-industrial residues as support and nutrient source , 2010 .

[29]  M. Goto,et al.  Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems , 2009 .

[30]  Nicolas Kalogerakis,et al.  Valorisation of agro-industrial by-products, effluents and waste: concept, opportunities and the case of olive mill wastewaters , 2009 .

[31]  G. Viniegra-González,et al.  Biotechnological management of coffee pulp — isolation, screening, characterization, selection of caffeine-degrading fungi and natural microflora present in coffee pulp and husk , 2004, Applied Microbiology and Biotechnology.

[32]  C. Soccol,et al.  A novel approach for the production of natural aroma compounds using agro-industrial residue , 2000 .

[33]  Solange I. Mussatto,et al.  Production, Composition, and Application of Coffee and Its Industrial Residues , 2011 .

[34]  Federico Federici,et al.  Olive oil mill wastewater valorisation by fungi , 2006 .

[35]  P. Carrott,et al.  Production of activated carbons from coffee endocarp by CO2 and steam activation , 2008 .

[36]  M. Raimbault,et al.  General and microbiological aspects of solid substrate fermentation , 1998 .

[37]  M. M. Naidu,et al.  Production of α-amylase under solid-state fermentation utilizing coffee waste. , 2009 .

[38]  Isabelle Benoit,et al.  Feruloyl esterases as a tool for the release of phenolic compounds from agro-industrial by-products. , 2006, Carbohydrate research.

[39]  M. M. Naidu,et al.  Improvement of Robusta Coffee Fermentation with Microbial Enzymes , 2011 .

[40]  A. Adi,et al.  Waste recycling: utilization of coffee grounds and kitchen waste in vermicomposting. , 2011, Bioresource technology.

[41]  N. Qureshi,et al.  Fuel Ethanol Production from Agricultural Residues: Current Status and Future Prospects , 2008 .

[42]  N. Kawasaki,et al.  Adsorption of dyes onto carbonaceous materials produced from coffee grounds by microwave treatment. , 2002, Journal of colloid and interface science.

[43]  Mano Misra,et al.  Spent coffee grounds as a versatile source of green energy. , 2008, Journal of agricultural and food chemistry.

[44]  F. Figuerola,et al.  Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment , 2005 .

[45]  Carlos Ricardo Soccol,et al.  Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation , 2003 .

[46]  Günther Laufenberg,et al.  Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. , 2003, Bioresource technology.

[47]  C. Soccol,et al.  Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation , 2000 .

[48]  Solange I. Mussatto,et al.  A study on chemical constituents and sugars extraction from spent coffee grounds , 2011 .

[49]  Alejandro M. Feria-Morales,et al.  Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control , 2002 .

[50]  N. Kawasaki,et al.  Decolorization of Indigo Carmine by Charcoal from Extracted Residue of Coffee Beans , 2003, Journal of environmental science and health. Part A, Toxic/hazardous substances & environmental engineering.

[51]  Carlos Ricardo Soccol,et al.  Cultivation of Pleurotus mushrooms onBrazilian coffee husk and effects of caffeine and tannic acid , 2003 .

[52]  Gian Maria Bonora,et al.  Chimica, Nmr e biologia strutturale , 2003 .

[53]  Ashok Pandey,et al.  Gibberellic acid production by solid-state fermentation in coffee husk , 2002, Applied biochemistry and biotechnology.

[54]  C. Cid,et al.  Influence of extraction process on antioxidant capacity of spent coffee , 2013 .

[55]  Ajebu Nurfeta,et al.  Feed intake, digestibility, nitrogen utilization, and body weight change of sheep consuming wheat straw supplemented with local agricultural and agro-industrial by-products , 2010, Tropical Animal Health and Production.

[56]  C. Torres,et al.  Feasibility of ethanol production from coffee husks , 2008, Biotechnology Letters.

[57]  Rachel Burton,et al.  Evaluation of Two-Step Reaction and Enzyme Catalysis Approaches for Biodiesel Production from Spent Coffee Grounds , 2010 .

[58]  H. Reinhardt,et al.  Fibers of coffee husk and hulls for the production of particleboard , 2010 .

[59]  M. M. Naidu,et al.  Protease production by Aspergillus oryzae in solid-state fermentation utilizing coffee by-products. , 2010 .

[60]  B. Malaurie.  In vitro storage and safe international exchange of yam ( Dioscorea spp.) germplasm , 1998 .

[61]  Patricia Esquivel,et al.  Functional properties of coffee and coffee by-products , 2012 .

[62]  Zhonghua Zhu,et al.  Nanoporous carbon electrode from waste coffee beans for high performance supercapacitors , 2008 .

[63]  Soccol,et al.  Biological detoxification of coffee husk by filamentous fungi using a solid state fermentation system. , 2000, Enzyme and microbial technology.

[64]  K. A. A. Appaiah,et al.  Utilization of phytotoxic agro waste— Coffee cherry husk through pretreatment by the ascomycetes fungi Mycotypha for biomethanation , 2011 .

[65]  Florian C. Stintzing,et al.  Functional properties of anthocyanins and betalains in plants, food, and in human nutrition , 2004 .

[66]  Rosário Oliveira,et al.  Enhancement of methane production from barley waste , 2006 .

[67]  Alberto Ritieni,et al.  Characterization of a new potential functional ingredient: coffee silverskin. , 2004, Journal of agricultural and food chemistry.

[68]  A. S. Franca,et al.  Activated carbons from waste biomass: an alternative use for biodiesel production solid residues. , 2009, Bioresource technology.

[69]  M. Arias,et al.  Biotechnological enhancement of coffee pulp residues by solid-state fermentation with Streptomyces. Py–GC/MS analysis , 2008 .

[70]  Carlos Ricardo Soccol,et al.  Production of Flammulina velutipes on coffee husk and coffee spent-ground , 2001 .

[71]  M. Clifford,et al.  Analysis of proanthocyanidins in coffee pulp , 1994 .

[72]  A. S. Franca,et al.  Untreated coffee husks as biosorbents for the removal of heavy metals from aqueous solutions. , 2008, Journal of hazardous materials.

[73]  G. Sulochanamma,et al.  Extraction, Characterization and Bioactivity of Coffee Anthocyanins , 2012 .

[74]  V. Makarevičienė,et al.  Kinetics of free fatty acids esterification with methanol in the production of biodiesel fuel , 2004 .

[75]  M. Daglia,et al.  In vitro antioxidant and ex vivo protective activities of green and roasted coffee. , 2000, Journal of agricultural and food chemistry.

[76]  Reginald F. Smith,et al.  A History of Coffee , 1985 .

[77]  Charles E Wyman,et al.  Potential Synergies and Challenges in Refining Cellulosic Biomass to Fuels, Chemicals, and Power , 2003, Biotechnology progress.

[78]  P. Pittia,et al.  Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction , 2009 .