Sustainable utilization of cold pressed green coffee oil and its by‐products for high value materials

2022 ◽  
Author(s):  
Oscar Lombo Vidal ◽  
Suely Pereira Freitas ◽  
Humberto Ribeiro Bizzo ◽  
Mariana Simões Larraz Ferreira ◽  
Claudia Moraes de Rezende
Keyword(s):  
Sustainable Utilization ◽  
Green Coffee ◽  
Coffee Oil ◽  
Cold Pressed ◽  
By Products

Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

2021 ◽  
pp. 110744
Author(s):  
Oscar Lombo Vidal ◽  
Millena Cristina Barros Santos ◽  
Ana Paula Batista ◽  
Fernanda Franceschi Andrigo ◽  
Bruno Baréa ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Active Packaging ◽  
Green Coffee ◽  
Packaging Films ◽  
Coffee Oil ◽  
By Products

scholarly journals Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Joanna Miedzianka ◽  
Katarzyna Drzymała ◽  
Agnieszka Nemś ◽  
Agnieszka Kita
Keyword(s):  
Antimicrobial Properties ◽  
Corn Germ ◽  
Gluten Free ◽  
Evening Primrose ◽  
Oilseed Processing ◽  
Oilseed Cake ◽  
Microbial Growth Inhibition ◽  
Cold Pressed ◽  
Seed Flours ◽  
By Products

AbstractGluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.

scholarly journals Microencapsulation by spray drying of emulsified green coffee oil with two-layered membranes

2014 ◽  
Vol 61 ◽  
pp. 236-245 ◽  
Author(s):  
A.G.S. Carvalho ◽  
V.M. Silva ◽  
M.D. Hubinger
Keyword(s):  
Spray Drying ◽  
Green Coffee ◽  
Coffee Oil

scholarly journals A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 665 ◽  
Author(s):  
Tizian Klingel ◽  
Jonathan I. Kremer ◽  
Vera Gottstein ◽  
Tabata Rajcic de Rezende ◽  
Steffen Schwarz ◽  
...  
Keyword(s):  
European Union ◽  
Animal Feed ◽  
Safety Data ◽  
Coffee Bean ◽  
Green Coffee ◽  
The European Union ◽  
Spent Coffee Grounds ◽  
Novel Food ◽  
Coffee Grounds ◽  
By Products

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

scholarly journals Microwave-assisted methanolysis of green coffee oil

2012 ◽  
Vol 134 (2) ◽  
pp. 999-1004 ◽  
Author(s):  
S.S. Oigman ◽  
R.O.M.A. de Souza ◽  
H.M. dos Santos Júnior ◽  
A.M.C. Hovell ◽  
L. Hamerski ◽  
...  
Keyword(s):  
Green Coffee ◽  
Microwave Assisted ◽  
Coffee Oil

scholarly journals “Gold” Pressed Essential Oil: An Essay on the Volatile Fragment from Citrus Juice Industry By-Products Chemistry and Bioactivity

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
V. N. Kapsaski-Kanelli ◽  
E. Evergetis ◽  
A. Michaelakis ◽  
D. P. Papachristos ◽  
E. D. Myrtsi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Volatile Fraction ◽  
Asian Tiger Mosquito ◽  
Phytochemical Content ◽  
Water Distillation ◽  
Bioactive Natural Products ◽  
Asian Tiger ◽  
Refinement Process ◽  
Cold Pressed ◽  
By Products

Present essay explores the potentials of Citrus juice industry’s by-products as alternative bioactive natural products resources. Four crude Cold Pressed Essential Oils (CPEOs), derived from orange, lemon, grapefruit, and mandarin, were studied. All CPEOs were subjected to water distillation, in order to obtain the volatile fragment, which was further fractionated with respect to distillation period in two parts, concluding to eight samples. These samples along with the four original CPEOs were assessed in relation to their phytochemical content and their repellent and larvicidal properties against Asian Tiger Mosquito. The volatiles recovery rates ranged from 74% to 88% of the CPEO. Limonene presented a significant increase in all samples ranging from 8% to 52% of the respective CPEO’s content and peaked in mandarin’s 2nd volatile fragment which comprised 97% of the essential oil. The refinement process presented clear impacts on both bioassays: a significant increase in larvicidal potency was observed, annotated best by the improvement by 1100% and 1300% of the grapefruit volatile fractions; repellence testing provided only one significant result, the decrease of landings by 50% as a response to mandarin’s second volatile fraction. The applied methodology thus may be considered for the improvement of Citrus juice industry’s by-products chemistry and bioactivity.

scholarly journals Green coffee oil cream (Coffea arabica L.): healing potential of skin wounds of wistar rats

2021 ◽  
Vol 43 ◽  
pp. e59
Author(s):  
Hudson De Almeida ◽  
Aline Barbosa Scarabelli ◽  
Rafael Fregnan Silvério ◽  
Miller Pereira Palhão ◽  
Júlia Azevedo de Almeida ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Mononuclear Cells ◽  
Repair Process ◽  
Healing Time ◽  
Skin Wounds ◽  
Green Coffee ◽  
Group I ◽  
Healing Of Skin Wounds ◽  
Pharmacological Potential ◽  
Coffee Oil

Objective: To evaluate the effect of 10% cream of green coffee oil on skin Wounds in Wistar Rats. Materials and Methods: We used 36 Wistar Rats, randomly divided between 3 groups: Inert Group (I, n = 12), Wounds were cleaned and treated with cream without the active ingredient once a day; Green Coffee (CV, n = 12), Wounds were cleaned and treated with 10% green coffee cream once a day; Dexpanthenol (SD, n = 12), Wounds were cleaned and treated with 5% Dexpanthenol once a day. As lesions had been generated by 8mm drilling, the same have been treated topically every day. On the 3rd , 7th and 14th day after Surgery, four Animals / group were sacrificed, or a Fragment of skin around the Wound was collected and processed histologically. Results: Green coffee cream is a 10% stimulus in the Repair process, such as Wounds without signs of infection, and an increase in the number of mononuclear Cells and fibroblasts (p 0.05), good entanglement of collagen Fibers and less healing time presented to the other studied groups. Conclusion: 10% green coffee oil has Pharmacological potential in the healing of skin Wounds.

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