Open access

Abstract

Coffee is one of the most valuable primary products in the world trade, and also a central and popular part of our culture. However, coffees production generate a lot of coffee wastes and by-products, which, on the one hand, could be used for more applications (sorbent for the removal of heavy metals and dyes from aqueous solutions, production of fuel pellets or briquettes, substrate for biogas, bioethanol or biodiesel production, composting material, production of reusable cups, substrat for mushroom production, source of natural phenolic antioxidants etc.), but, on the other hand, it could be a source of severe contamination posing a serious environmental problem. In this paper, we present an overview of utilising the waste from coffee production.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • 1. PADMAPRIYA R. et al. 2013. Coffee waste management-An overview. International Journal of Current Science vol. 9 pp. 83–91.

  • 2. CRUZ R. 2014. Coffee by-products: Sustainable Agro-Industrial Recovery and Impact on Vegetables Quality: dissertation thesis. Universidade de Porto.

  • 3. GROUP E. F. 2013. 5 Uses for Spent Coffee Grounds. [Online]. Available at: http://www.globalhealingcenter.com/natural-health/5-uses-for-spent-coffee-grounds/.

  • 4. International Coffee Organization. 2017. Total production by all exporting countries. [Online]. Available at: http://www.ico.org/prices/po-production.pdf

  • 5. Global Exchange. Coffee FAQ. [Online]. Available at: http://www.globalexchange.org/fairtrade/coffee/faq.

  • 6. MOORE V. What’s your coffee costing the planet? – Environmental impact of the coffee trade. [Online]. Available at: https://www.sustainablebusinesstoolkit.com/environmental-impact-coffee-trade/.

  • 7. National Coffee Association Of U.S.A. Coffee Around the World. [Online]. Available at: http://www.ncausa.org/About-Coffee/Coffee-Around-the-World.

  • 8. [8] BELLER D. 2001. How Coffee Works. HowStuffWorks.com. [Online]. Available at: http://science.howstuffworks.com/innovation/edible-innovations/coffee4.htm. [Accessed: 18-Jun-2001].

  • 9. CAMPOS-VEGA R. et al. 2015. Spent coffee grounds: A review on current research and future prospects. Trends in Food Science & Technology vol. 45 no. 1 pp. 24–36.

  • 10. National Coffee Association Of U.S.A. 10 Steps from Seed to Cup. [Online]. Available at: http://www.ncausa.org/About-Coffee/10-Steps-from-Seed-to-Cup.

  • 11. DUARTE G. S. et al. 2010. Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods. In Food Chemistry vol. 118 no. 3 pp. 851–855.

  • 12. BOOT W. J. 2007. Wet Dry and Everything in Between. How coffee processing affects your cup. Roast magazine 1 pp. 31–49.

  • 13. BONDESSON E. 2015. A nutritional analysis on the by-product coffee husk and its potential utilization in food production. Bachelor thesis. Faculty of natural Resources and Agricultural Sciences Uppsala.

  • 14. GOUVEA B. M. et al. 2009. Feasibility of ethanol production from coffee husks. In Biotechnology Letters vol. 31 no. 9 pp. 1315–1319.

  • 15. ULSIDO M. D. et al. 2016. Biogas potential assessment from a coffee husk: An option for solid waste management in Gidabo watershed of Ethiopia. Engineering for Rural Development pp. 1348–1354.

  • 16. AKINBOMI J. et al. 2014. Development and Dissemination Strategies for Accelerating Biogas Production in Nigeria. BioResources vol. 9 no. 3 pp. 5707–5737.

  • 17. SAHU O. 2014. Bioethanol Production by Coffee Husk for Rural Area. In Advanced Research Journal of Biochemistry and Biotechnology vol. 1 no. 1 pp. 1–5.

  • 18. GEBRESEMATI M. et al. 2017. Sorption of cyanide from aqueous medium by coffee husk: Response surface methodology. Journal of Applied Research and Technology vol. 15 no. 1 pp. 27–35.

  • 19. OLIVEIRA W. E. et al. 2008. Untreated coffee husks as biosorbents for the removal of heavy metals from aqueous solutions. Journal of Hazardous Materials vol. 152 pp. 1073–1081.

  • 20. AHALYA N. et al. 2014. Adsorption of Fast Green on to Coffee Husk. Journal of Chemical Engineering and Research vol. 2 no. 1 pp. 201–207.

  • 21. GETACHEW T. et al. 2015. Defluoridation of water by activated carbon prepared from banana (Musa paradisiaca) peel and coffee (Coffea arabica) husk. International Journal of Environmental Science and Technology vol. 12 no. 6 pp. 1857–1866.

  • 22. BERHE S. et al. 2015. Adsorption Efficiency of Coffee Husk for Removal of Lead (II) from Industrial Effluents: Equilibrium and Kinetic Study. International Journal of Scientific and Research Publications vol. 5 no. 9 pp. 1–8.

  • 23. BALASUNDARAM S. et al. 1953. Treatment and utilisation of coffee husk for preparing ion exchange material. Journal of the Indian Institute of Science vol. 35 no. 3.

  • 24. Amisy Machinery Co.ltd. Making Coffee Husk Pellets in Vietnam. [Online]. Available at: http://www.wood-pellet-mill.com/uploads/soft/201501/3_19170307.pdf

  • 25. ALEMU F. 2015. Cultivation of Shiitake Mushroom (Lentinus edodes) on Coffee Husk at Dilla University Ethiopia. Journal of Food and Nutrition Sciences vol. 3 no. 2 pp. 64–70.

  • 26. LEIFA F. et al. 2000. Production of mushrooms on Brazilian coffee industry residues. Coffee biotechnology and quality T. Sera C. Soccol A. Pandey and S. Roussos Eds. Brazil: Kluwer Academic Publishers Dordrecht The Neterhlands pp. 427–436.

  • 27. NGUYEN A. D. et al. 2013. Evaluation of Coffee Husk Compost for Improving Soil Fertility and Sustainable Coffee Production in Rural Central Highland of Vietnam. Resources and Environment vol. 3 no. 4 pp. 77–82.

  • 28. SHEMEKITE F. et al. 2014. Coffee husk composting: An investigation of the process using molecular and non-molecular tools. Waste management vol. 34 no. 3 pp. 642–652.

  • 29. DAS A. VENKATACHALAPATHY N. 2016. Profitable Exploitation of Coffee Pulp- a Review. International Journal of Applied and Natural Sciences vol. 5 no. 1 pp. 75–82.

  • 30. MARTÍNEZ-CARRERA D. et al. 2000. Commercial production and marketing of edible mushrooms cultivated on coffee pulp in Mexico. Coffee biotechnology and quality T. Sera C. Soccol A. Pandey and S. Roussos Eds. Brazil: Kluwer Academic Publishers Dordrecht The Neterhlands pp. 471–488.

  • 31. CALZADA J. F. et al. 1987. Growth of mushrooms on wheat straw and coffee pulp: Strain selection. Biological Wastes vol. 20 no. 3 pp. 217–226.

  • 32. ULSIDO M. D. LI M. 2016. Effect of organic matter from coffee pulp compost on yield response of chickpeas (Cicer arietinum L.) in Ethiopia. Engineering for Rural Development pp. 1339–1347.

  • 33. CORRO G. et al. 2014. Enhanced biogas production from coffee pulp through deligninocellulosic photocatalytic pretreatment. Energy Science & Engineering vol. 2 no. 4 pp. 177–187.

  • 34. MENEZES E. G. T. et al. 2013. Use of different extracts of coffee pulp for the production of bioethanol. Applied Biochemistry and Biotechnology vol. 169 pp. 673–687.

  • 35. CUBERO-ABARCA R. MOYA R. 2014. Use of coffee (Coffea arabica) pulp for the production of briquettes and pellets for heat generation. Ciência e Agrotecnologia vol. 38 no. 5 pp. 461–470.

  • 36. BOCCAS F. et al. 1994. Production of Pectinase from Coffee Pulp in Solid-State Fermentation System - Selection of Wild Fungal Isolate of High Potency by a Simple 3-Step Screening Technique. Journal of Food Science and Technology vol. 31 no. 1 pp. 22–26.

  • 37. FAVELA E. et al. 1989. Produccion de enzimas a partir de la pulpa de café y su aplicación a la indústria cafetalera. In: Seminario Internacional de Biotecnología en la Industria Cafetalera pp. 145–151.

  • 38. MARKHAM D. 2016. This company converts coffee cherry pulp into a nutritious (flourless) flour. [Online]. Available at: http://www.treehugger.com/green-food/company-converts-coffee-cherry-pulp-nutritious-flourless-flour.html.

  • 39. GARCIA-SERNA E. et al. 2014. Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits. Polish Journal of Food and Nutrition Sciences vol. 64 no. 4 pp. 243–251.

  • 40. ZUORRO A. et al. 2013. Magnetically modified coffee silverskin for the removal of xenobiotics from wastewater. Chemical Engineering Transactions vol. 35 pp. 1375–1380.

  • 41. RODRIGUES F. et al. 2015. Coffee silverskin: a possible valuable cosmetic ingredient. Pharmaceutical Biology vol. 53 no. 3 pp. 386–94.

  • 42. RODRIGUES F. OLIVEIRA M. B. P. P. 2016. An Overview of Coffee Silverskin Validation as a Cosmetic Ingredient. CRS Newsletter vol. 33 no. 2 pp. 9–11.

  • 43. DUGMORE T. 2014. The Business of Food Waste. [Online]. Available at: https://www.ceps.eu/sites/default/files/u153872/Tom%20Dugmore%20-%20The%20Business%20of%20Food%20Waste.pdf

  • 44. BALLESTEROS L. F. et al. 2014. Chemical Functional and Structural Properties of Spent Coffee Grounds and Coffee Silverskin. In Food and Bioprocess Technology vol. 7 no. 12 pp. 3493–3503.

  • 45. MISRA M. et al. 2008. High quality biodiesel from spent coffee grounds. Clean Technology pp. 39–42.

  • 46. MUSSATTO S. I. et al. 2012. Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates. Applied Energy vol. 92 pp. 763–768.

  • 47. HAILE M. 2014. Integrated volarization of spent coffee grounds to biofuels. Biofuel Research Journal vol. 2 pp. 65–69.

  • 48. VEOLIA. Coffee grounds turned into renewable energy. [Online]. Available at: http://www.veolia.com/en/renewable-energy-biomass.

  • 49. WOOLSEY B. 2016. This Company Is Turning Coffee Grounds into Coffee Cups. [Online]. Available at: https://munchies.vice.com/en_us/article/this-company-is-turning-coffee-grounds-into-coffee-cups.

  • 50. SAMPAIO A. et al. 2013. Production chemical characterization and sensory profile of a novel spirit elaborated from spent coffee ground. LWT - Food Science and Technology vol. 54 pp. 557–563.

  • 51. MUSSATTO S. I. et al. 2011. A study on chemical constituents and sugars extraction from spent coffee grounds. In Carbohydrate Polymers vol. 83 pp. 368–374.

  • 52. GOMES T. et al. 2013. Effect of fresh and composted spent coffee grounds on lettuce growth photosynthetic pigments and mineral composition. In: Congreso Ibérico de Agroingenieria y Ciencias Horticolas.

  • 53. SANTOS C. et al. 2017. Effect of different rates of spent coffee grounds (SCG) on composting process gaseous emissions and quality of end-produc. Waste Management vol. 59 pp. 37–47.

  • 54. ANASTOPOULOS I. et al. 2017. A review for coffee adsorbents. Journal of Molecular Liquids vol. 229 pp. 555–565.

  • 55. CHINMAI K. et al. 2014. Feasibility Studies on Spent Coffee Grounds Biochar as an Adsorbent for Color Removal. International Journal of Application or Innovation in Engineering & Management vol. 3 no. 10 pp. 9–13.

  • 56. PAVLOVIC M. et al. 2015. Plant waste materials from restaurants as the adsorbents for dyes. Hemijska industrija vol. 69 no. 6 pp. 667–677.

  • 57. LAURA G. 2016. Recycled coffee grounds give rise to Fremantle mushroom farm. [Online]. Available at: http://www.abc.net.au/news/2016-05-10/perth-mushroom-farm-begins-production/7399456.

  • 58. PANUSA A. et al. 2013. Recovery of natural antioxidants from spent coffee grounds. Journal of Agricultural and Food Chemistry vol. 61 no. 17 pp. 4162–4168.

  • 59. CHI PHUNG A. 2016. Recycling Coffee Grounds for Science. Science and food. [Online]. Available at: https://scienceandfooducla.wordpress.com/2016/07/19/recycling-coffee-grounds-for-science/.

  • 60. VON ENDEN J. C. et al. 2002. Review of coffee waste water characteristics and approaches to treatment. Coffee Research Report: Kainantu Papua New Guinea.

Search
Journal information
Cited By
Metrics
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 2131 1059 102
PDF Downloads 1836 1239 198