Coffee is one of the most consumed beverages in the world. Due to the great demand of this product, large amounts of wastes are generated in the coffee industry. Coffee silverskin and spent coffee grounds are the main by-products obtained during coffee roasting and brewing processes. Coffee silverskin contains several bioactive compounds, including prebiotic carbohydrates, dietary fiber and antioxidants and has been proposed as a natural source of health promoters or functional food ingredients. Spent coffee grounds, coffee silverskin, and other coffee processing by-products are typically discharged into the environment or are treated in ways that diminish their beneficial properties. This practice impacts the sustainable and bioeconomical framework of the modern coffee processing industry.
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for these coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries as well as in environmental and agronomic applications.
This book addresses key topics specific to sustainable management in the coffee industry. Emphasis is placed on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery, and formulation of polyphenols.
- Presents alternative and sustainable solutions for these coffee processing by-products
- Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries as well as in environmental and agronomic applications
- Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery, and formulation of polyphenols
Researchers, specialists, chemical engineers and professionals working in the food and coffee processing industry. New product developers in the food and agricultural industry. Graduate and post-graduate students taking courses in agricultural or food engineering, food waste management, and/or valorization and sustainability
1. State of the art in coffee processing by-products
2. The health components of coffee processing by-products
Marjorie A. Jones
3. The biorefinery concept for the industrial valorization of coffee processing by-products
Carlos Ariel Cardona Alzate, Valentina Aristizabal Marulanda and Yessica Chacon Perez
4. Extraction and formulation of bioactive compounds
5. Emerging technologies for the recovery of valuable compounds from coffee processing by-products
6. Applications of recovered bioactive compounds in food products
M.D. Del Castillo
7. Applications of recovered bioactive compounds in cosmetics and other products
8. Biotechnological applications of coffee processing by-products
Whasley Ferreira Duarte
9. Environmental applications of coffee processing by-products
10. Biochar production from the pyrolysis of exhausted coffee residue
11. Energy applications of coffee processing by-products
12. Vermicomposting of spent SCG and CS
Jorge Domínguez and Juan Carlos Sanchez-Hernandez
- No. of pages:
- © Academic Press 2017
- 1st June 2017
- Academic Press
- Paperback ISBN:
Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food and other products. He is the research & innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group (SIG5) of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, whereas he has published dozens research articles, reviews, monographs and conference proceedings. He has edited 4 books entitled "Food Waste Recovery" (Academic Press, 2015), "Innovation Strategies in the Food Industry" (Academic Press, 2016), “Nutraceutical and Functional Food Components” (Academic Press, 2017) and “Olive Mill Waste” (Academic Press, 2017).
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Galanakis Laboratories, Chania, Greece