TY - THES A1 - Figueroa Campos, Gustavo Adolfo T1 - Wet-coffee processing production wastes T1 - Produktionsabfälle aus der Nasskaffeeverarbeitung BT - quality, potentials, and valorization opportunities BT - Qualität, Potenziale und Verwertungsmöglichkeiten N2 - Countries processing raw coffee beans are burdened with low economical incomes to fight the serious environmental problems caused by the by-products and wastewater that is generated during the wet-coffee processing. The aim of this work was to develop alternative methods of improving the waste by-product quality and thus making the process economically more attractive with valorization options that can be brought to the coffee producers. The type of processing influences not only the constitution of green coffee but also of by-products and wastewater. Therefore, coffee bean samples as well as by-products and wastewater collected at different production steps of were analyzed. Results show that the composition of wastewater is dependent on how much and how often the wastewater is recycled in the processing. Considering the coffee beans, results indicate that the proteins might be affected during processing and a positive effect of the fermentation on the solubility and accessibility of proteins seems to be probable. The steps of coffee processing influence the different constituents of green coffee beans which, during roasting, give rise to aroma compounds and express the characteristics of roasted coffee beans. Knowing that this group of compounds is involved in the Maillard reaction during roasting, this possibility could be utilized for the coffee producers to improve the quality of green coffee beans and finally the coffee cup quality. The valorization of coffee wastes through modification to activated carbon has been considered as a low-cost option creating an adsorbent with prospective to compete with commercial carbons. Activation protocol using spent coffee and parchment was developed and prepared to assess their adsorption capacity for organic compounds. Spent coffee grounds and parchment proved to have similar adsorption efficiency to commercial activated carbon. The results of this study document a significant information originating from the processing of the de-pulped to green coffee beans. Furthermore, it showed that coffee parchment and spent coffee grounds can be valorized as low-cost option to produce activated carbons. Further work needs to be directed to the optimization of the activation methods to improve the quality of the materials produced and the viability of applying such experiments in-situ to bring the coffee producer further valorization opportunities with environmental perspectives. Coffee producers would profit in establishing appropriate simple technologies to improve green coffee quality, re-use coffee by-products, and wastewater valorization. N2 - Produktionsabfälle aus der Nasskaffeeverarbeitung: Qualität, Potenziale und Verwertungsmöglichkeiten Die Länder, die Rohkaffee verarbeiten, haben nur ein geringes wirtschaftliches Einkommen, um die ernsten Umweltprobleme zu bekämpfen, die durch die bei der Nasskaffeeverarbeitung anfallenden Nebenprodukte und Abwässer verursacht werden. Ziel dieser Arbeit war es, alternative Methoden zu entwickeln, um die Qualität der Nebenprodukte zu verbessern und so den Prozess wirtschaftlich attraktiver zu machen, indem den Kaffeeproduzenten Valorisierungsoptionen geboten werden. Die Art der Verarbeitung beeinflusst nicht nur die Beschaffenheit des Rohkaffees, sondern auch die der Nebenprodukte und des Abwassers. Daher wurden Proben von Kaffeebohnen sowie Nebenprodukte und Abwässer analysiert, die bei verschiedenen Produktionsschritten gesammelt wurden. Die Ergebnisse zeigen, dass die Zusammensetzung des Abwassers davon abhängt, wie viel und wie oft das Abwasser bei der Verarbeitung recycelt wird. In Bezug auf die Kaffeebohnen deuten die Ergebnisse darauf hin, dass die Proteine während der Verarbeitung beeinträchtigt werden könnten, und eine positive Auswirkung der Fermentation auf die Löslichkeit und Zugänglichkeit der Proteine scheint wahrscheinlich zu sein. Die Schritte der Kaffeeverarbeitung beeinflussen die verschiedenen Bestandteile der grünen Kaffeebohnen, die beim Rösten zu Aromastoffen werden und die Eigenschaften der gerösteten Kaffeebohnen zum Ausdruck bringen. Da diese Gruppe von Verbindungen an der Maillard-Reaktion während des Röstens beteiligt ist, könnte diese Möglichkeit von den Kaffeeproduzenten genutzt werden, um die Qualität der grünen Kaffeebohnen und schließlich die Qualität des zubereiteten Kaffees zu verbessern. Die Herstellung von Aktivkohle aus modifizierten Kaffeeabfällen wurde als kostengünstige Option zur Schaffung eines Adsorptionsmittels betrachtet, das mit handelsüblicher Aktivkohle konkurrieren könnte. Es wurde ein Aktivierungsprotokoll für gebrauchten Kaffee und Pergament entwickelt und vorbereitet, um deren Adsorptionskapazität für organische Verbindungen zu bewerten. Es zeigte sich, dass Kaffeesatz und Pergament eine ähnliche Adsorptionseffizienz aufweisen wie kommerzielle Aktivkohle. Die Ergebnisse dieser Studie belegen, dass die Verarbeitung von den entpulpten zu grünen Kaffeebohnen eine wichtige Information darstellt. Darüber hinaus wurde gezeigt, dass Kaffeepergament und Kaffeesatz als kostengünstige Möglichkeit zur Herstellung von Aktivkohle genutzt werden können. Weitere Arbeiten müssen sich mit der Optimierung der Aktivierungsmethoden befassen, um die Qualität der hergestellten Materialien zu verbessern, und mit der Durchführbarkeit solcher Experimente in-situ, um den Kaffeeproduzenten weitere Aufwertungsmöglichkeiten mit Umweltperspektive zu bieten. Die Kaffeeproduzenten würden von der Einführung geeigneter einfacher Technologien zur Verbesserung der Rohkaffeequalität, der Wiederverwendung von Kaffeenebenprodukten und der Aufwertung von Abwässern profitieren. KW - Arabica coffee beans KW - coffee processing KW - coffee by-products KW - protein modification KW - activated carbon KW - Arabica Kaffeebohnen KW - Aktivkohle KW - Kaffeenebenprodukte KW - Kaffeeverarbeitung KW - Protein Modifizierung Y1 - 2022 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-558828 ER - TY - GEN A1 - Figueroa Campos, Gustavo A. A1 - Perez, Jeffrey Paulo H. A1 - Block, Inga A1 - Tchewonpi Sagu, Sorel A1 - Saravia Celis, Pedro A1 - Taubert, Andreas A1 - Rawel, Harshadrai Manilal T1 - Preparation of activated carbons from spent coffee and coffee parchment and assessment of their adsorbent efficiency T2 - Postprints der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe N2 - The valorization of coffee wastes through modification to activated carbon has been considered as a low-cost adsorbent with prospective to compete with commercial carbons. So far, very few studies have referred to the valorization of coffee parchment into activated carbon. Moreover, low-cost and efficient activation methods need to be more investigated. The aim of this work was to prepare activated carbon from spent coffee grounds and parchment, and to assess their adsorption performance. The co-calcination processing with calcium carbonate was used to prepare the activated carbons, and their adsorption capacity for organic acids, phenolic compounds and proteins was evaluated. Both spent coffee grounds and parchment showed yields after the calcination and washing treatments of around 9.0%. The adsorption of lactic acid was found to be optimal at pH 2. The maximum adsorption capacity of lactic acid with standard commercial granular activated carbon was 73.78 mg/g, while the values of 32.33 and 14.73 mg/g were registered for the parchment and spent coffee grounds activated carbons, respectively. The Langmuir isotherm showed that lactic acid was adsorbed as a monolayer and distributed homogeneously on the surface. Around 50% of total phenols and protein content from coffee wastewater were adsorbed after treatment with the prepared activated carbons, while 44, 43, and up to 84% of hydrophobic compounds were removed using parchment, spent coffee grounds and commercial activated carbon, respectively; the adsorption efficiencies of hydrophilic compounds ranged between 13 and 48%. Finally, these results illustrate the potential valorization of coffee by-products parchment and spent coffee grounds into activated carbon and their use as low-cost adsorbent for the removal of organic compounds from aqueous solutions. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 1158 KW - coffee by-products KW - spent coffee grounds KW - parchment KW - valorization KW - calcination KW - activated carbon KW - organic compounds adsorption Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-521914 SN - 1866-8372 IS - 8 ER - TY - JOUR A1 - Figueroa Campos, Gustavo Adolfo A1 - Perez, Jeffrey Paulo H. A1 - Block, Inga A1 - Sagu Tchewonpi, Sorel A1 - Saravia Celis, Pedro A1 - Taubert, Andreas A1 - Rawel, Harshadrai Manilal T1 - Preparation of activated carbons from spent coffee and coffee parchment and assessment of their adsorbent efficiency JF - Processes : open access journal N2 - The valorization of coffee wastes through modification to activated carbon has been considered as a low-cost adsorbent with prospective to compete with commercial carbons. So far, very few studies have referred to the valorization of coffee parchment into activated carbon. Moreover, low-cost and efficient activation methods need to be more investigated. The aim of this work was to prepare activated carbon from spent coffee grounds and parchment, and to assess their adsorption performance. The co-calcination processing with calcium carbonate was used to prepare the activated carbons, and their adsorption capacity for organic acids, phenolic compounds and proteins was evaluated. Both spent coffee grounds and parchment showed yields after the calcination and washing treatments of around 9.0%. The adsorption of lactic acid was found to be optimal at pH 2. The maximum adsorption capacity of lactic acid with standard commercial granular activated carbon was 73.78 mg/g, while the values of 32.33 and 14.73 mg/g were registered for the parchment and spent coffee grounds activated carbons, respectively. The Langmuir isotherm showed that lactic acid was adsorbed as a monolayer and distributed homogeneously on the surface. Around 50% of total phenols and protein content from coffee wastewater were adsorbed after treatment with the prepared activated carbons, while 44, 43, and up to 84% of hydrophobic compounds were removed using parchment, spent coffee grounds and commercial activated carbon, respectively; the adsorption efficiencies of hydrophilic compounds ranged between 13 and 48%. Finally, these results illustrate the potential valorization of coffee by-products parchment and spent coffee grounds into activated carbon and their use as low-cost adsorbent for the removal of organic compounds from aqueous solutions. KW - coffee by-products KW - spent coffee grounds KW - parchment KW - valorization KW - calcination KW - activated carbon KW - organic compounds adsorption Y1 - 2021 U6 - https://doi.org/10.3390/pr9081396 SN - 2227-9717 VL - 9 IS - 8 PB - MDPI CY - Basel ER - TY - GEN A1 - Figueroa Campos, Gustavo A. A1 - Sagu Tchewonpi, Sorel A1 - Saravia Celis, Pedro A1 - Rawel, Harshadrai Manilal T1 - Comparison of batch and continuous wet-processing of coffee BT - changes in the main compounds in beans, by-products and wastewater T2 - Postprints der Universität Potsdam : Mathematisch Naturwissenschaftliche Reihe N2 - Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 1010 KW - Arabica coffee beans KW - coffee by-products KW - batch process KW - continuous process KW - nutritional characteristics Y1 - 2020 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-481691 SN - 1866-8372 IS - 1010 ER - TY - JOUR A1 - Figueroa Campos, Gustavo A. A1 - Sagu Tchewonpi, Sorel A1 - Saravia Celis, Pedro A1 - Rawel, Harshadrai Manilal T1 - Comparison of batch and continuous wet-processing of coffee BT - changes in the main compounds in beans, by-products and wastewater JF - Foods N2 - Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization. KW - Arabica coffee beans KW - coffee by-products KW - batch process KW - continuous process KW - nutritional characteristics Y1 - 2020 U6 - https://doi.org/10.3390/foods9081135 SN - 2304-8158 VL - 9 IS - 8 PB - MDPI CY - Basel ER -