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Item Functional and technological properties of coffee mucilage (Coffea arabica) and its application in edible films(Sociedade Brasileira de Química, 2023-05-17) Machado, Daiane Bernardi; Oliveira, Rafael Augustus deBrazil is the largest coffee producer in the world, and together with the millions of tons produced, millions of tons of residues are also generated. The generated residues are a source of environmental contamination depending on the chosen processing route. One of the main applications of food industry waste is in the production of raw materials to produce edible films and coatings. Coffee mucilage is a pectin-rich liquid residue from the coffee sector that can be used in the production of value-added products. Given this, the objective of this work was to characterize and evaluate the potential of functional and technological properties of coffee mucilage and your applicability in the production of edible films. The filmogenic mixture was obtained by casting from 10% (w/v) lyophilized coffee mucilage and solvent (water). The films produced from the coffee mucilage presented good homogeneity, continuity (absence of ruptures or fragile regions), flexibility, ease of detachment of the support and handling, without the need to add adjuvant to its formation. In addition, they presented uniformity in thickness, high light barrier and medium water vapor barrier. Thus, it can be concluded that mucilage is a potential product to be used in the cosmetic, pharmaceutical and food industries.Item Biodegradable hybrid PLA composites incorporating coffee husks and mineral fillers(Associação Brasileira de Polímeros, 2024-07-17) Silva, Riquelme Gomes da; Barboza, Laysa Silva; Silveira, Pedro Henrique Poubel Mendonça da; Conceição, Marceli do Nascimento da; Ribeiro, Roberto Carlos da Conceição; Bastos, Daniele CruzThis article details the development of hybrid composites with a PLA matrix filled with coffee husks, potassium feldspar, and Bahia Beige marble. Comprehensive analysis included FTIR, hardness, contact angle, density tests, SEM for microstructural insights, and XRF for optimizing raw material compositions. Also, variance analysis was applied in all results. The study revealed that these biodegradable composites hold promise for sustainable applications. Density variations were noted due to particle compaction, and hardness slightly decreased with coffee husks, attributed to uneven component distribution. Increased hydrophilicity was observed with filler addition. SEM confirmed strong interfacial adhesion, and color consistency was maintained. Notably, coffee husks significantly enhanced the degradation rate of PLA, achieving a 100% higher rate compared to pure PLA. The presence of calcium and potassium minerals offers additional benefits for soil health. The study suggests that thermoformed, multi-layered composite capsules can be fully biodegradable, promoting environmental sustainability in coffee capsule production.Item Reaproveitamento de resíduos de café em substratos para produção de mudas de Joannesia princeps(Embrapa Florestas, 2021-11-26) Almeida, Rodolfo Soares de; Nieri, Erick Martins; Monteiro, Eduardo Costa Silva; Silva, Oclízio Medeiros das Chagas; Melo, Lucas Amaral deO uso de resíduos agrícolas como alternativa na formulação de substratos é uma possibilidade relevante na produção de mudas, reduzindo simultaneamente custos e o acúmulo desses subprodutos no ambiente. O objetivo desse trabalho foi avaliar o potencial de substratos compostos por resíduos da produção de café para o desenvolvimento de mudas de Joannesia princeps Vell. O delineamento experimental foi inteiramente casualizado com três tratamentos em oito repetições, com 14 mudas por parcela (formulado 1: 10% vermiculita e 90% fibra de coco; formulado 2: 10% vermiculita, 30% casca de arroz carbonizada e 60% fibra de coco; formulado 3: 10% vermiculita, 30% casca de café carbonizada e 60% fibra de coco; fertilizados com 4000 g m-3 de Osmocote®). Foram realizadas avaliações de altura e de diâmetro do coleto das mudas aos 150 dias e aos 210 dias após a repicagem das mudas para tubetes. Não foi observada diferença estatística significativa ao nível de tratamento. A casca de café carbonizada se apresenta como componente alternativo à casca de arroz carbonizada para a formulação de substrato para a produção de mudas de J. princeps.Item Synthesis of enriched biochar as a vehicle for phosphorus in tropical soils(Instituto Nacional de Pesquisas da Amazônia, 2019) Matoso, Stella Cristiani Gonçalves; Wadt, Paulo Guilherme Salvador; Souza Júnior, Valdomiro Severino de; Pérez, Xosé Lois OteroPhosphorus (P) is one of the nutrients that most limits agricultural productivity, especially in tropical soils. Enriched biochar has been proposed to increase the bioavailability of P and other nutrients in the soil. Thus, the objective of this study was to evaluate the availability of P in phosphate biochar (composed of biomass and soil) as a function of the triple superphosphate mixture before and after the pyrolysis process. We produced eight types of enriched biochar via pyrolysis by combining sandy or clayey soil with rice or coffee husk, and by adding triple superphosphate before or after pyrolysis. The heating of the phosphate fertilizer during the pyrolysis process resulted in a higher crystallinity of the phosphates, lower content of labile fractions of P and lower content of available P in phosphate biochars than when the superphosphate was added after pyrolysis.Item Physicochemical characterization of coffee parchment of species Coffea arabica variety Castillo®(Universidade Federal de Lavras, 2024-07-03) Campuzano, Francisco; Escobar, Diana Marcela; L., Ana María TorresCoffee parchment is one of the most abundant wastes from coffee processing in Colombia, representing 5.8% of dry weight of the berry. This waste has been scarcely characterized, then this work is a complete physicochemical characterization of coffee parchment of the species Coffea arabica variety Castillo®. The coffee parchment composition was studied, determining the fractions of cellulose (49 %), hemicellulose (21 %), lignin (28 %), and inorganics (3 %) presented. Also, FTIR analysis was made to explore the different functional groups of the constituent molecules and confirm their presence, likewise the thermal profile was determined to confirm the composition and explore the thermal stability of this waste. Crystallinity was determined by the Segal method using XRD. A morphological analysis by SEM and a granulometric analysis of this raw material is also presented. All these analyses are important for proposing alternative uses of coffee parchment, such as obtaining cellulose.Item System dynamic model of green supply chain management robusta coffee Argopuro in Indonesia: A case study(Universidade Federal de Lavras, 2024-06-19) Purnomo, Bambang Herry; Ni’maturrakhmat, Viko Nurluthfiyadi; Wibowo, YuliSmall-scale Argopuro Robusta coffee agroindustry has the potential to harm the environment in every supply chain activity. Even though the waste processing process has been carried out, this is still not enough to reduce the environmental impact. Performance measurement of Green Supply Chain Management (GSCM) in the business is complex because it considers environmental indicators and operational business as a whole. GSCM performance is also dynamic because the behavior of the supply chain system often changes over time. Therefore, it is necessary to develop a performance diagnosis model that has complex and dynamic characteristics through a system dynamic model. This research aims to diagnose and improve the GSCM performance index for currently and future using a system dynamic model. The scope of the model starts from harvesting coffee cherries to selling processed products. Research result shows that there are 13 performance indicators. The indicator values are then determined using the system dynamic model to obtain an index value of GSCM. The simulation results show that in 2023, the GSCM performance value will be 35.40, which is included in the good enough status, and 2035 the performance value increase by 54.8. To improve its performance, an optimistic scenario is used. This scenario is built by providing intervention to increase the percentage of waste processing by 90% for solid waste and 70% for liquid waste. Increase the number of pickup trucks by 4 units and reduce the motorcycle by 45 units to be more optimal and reduce the amount of emissions produced. The simulation results show that with that scenario the GSCM performance index was successfully increased to 68.2 (good status) in 2035.Item Converting Arabica Coffee Parchment into value added products: Technical and Economic Assessment(Universidade Federal de Lavras, 2024-07-29) Setiawan, Adi; Sitepu, Billy B.; Muhammad; Anshar, Khairul; Riskina, Shafira; Nurjannah, Siti; Hakim, LukmanThe coffee processing industry is experiencing a continuous rise in residues due to increased coffee-cherry production. However, the utilization of coffee parchment, which contains toxic compounds, remains limited and requires further investigation. This study aims to convert coffee parchment into biochar for potential use as a raw material for porous carbon material. The research was conducted using a purpose-built pilot-scale reactor. The goal was to address challenges related to operational cost, simplicity in operation, and maintenance, utilizing the Net Present Value (NPV) approach. Results indicated that coffee parchment comprised 34.5% biochar, 42.15% bio-oil, and balanced un-condensable-gas. Additionally, biochar products consisted of 42.02% fixed carbon and 38.63% volatile matter. The pyrolysis equipment designed for coffee parchment showcased economic viability, considering optimized annual operating days and scalability for production.Item Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea(Universidade Federal de Lavras, 2024-06-17) Parwiyanti; Nurrocmah, Siti Iliyo; Malahayati, NuraDried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 0.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in ombucha.The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL.Item Technological and nutritional aspects of dark chocolate with added coffee husk flour(Empresa Brasileira de Pesquisa Agropecuária - Embrapa, 2024-07-19) Borges, Marília Viana; Leite, Cristina Xavier dos Santos; Santos, Ingrid Alves; Leão, Danilo Junqueira; Ferrão, Sibelli Passini Barbosa; Santos, Leandro Soares; Lima, Amanda Beatriz Sales de; Wobeto, Carmen; Lannes, Suzana Caetano da Silva; Silva, Marcondes Viana daThe objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their physical, physicochemical, microbiological, textural, and rheological characteristics. Husks of the Pacamara coffee (Coffea arabica) variety, produced under organic management, were used. The samples were previously dried, ground, and sieved at 0.250 mm. Five chocolate formulations were previously standardized at 55% content of cocoa solids (mass and cocoa butter) and at 0.4% soy lecithin. The addition of CHF was tested at the concentrations of 0, 2.5, 5.0, 7.5, and 10%, using a completely randomized design and three replicates. The addition of CHF up to 10% alters the physicochemical, textural, and rheological properties of the chocolate formulations, but without compromising their composition and quality. The tested formulations only differed regarding hardness and cohesiveness, evaluated in the texture profile. The hardness of the chocolate formulations increases as CHF is added.Item Potential of coffee straw biochal as a substrate conditioner in seed lettuce and sorghum germination and vigorit(Instituto Internacional de Ecologia, 2023) Alixandre, R. D.; Lima, P. A. M.; Almeida, T. F. R.; Oliveira, J. S.; Pereira, M. B.; Alixandre, F. T.; Jacomino, G. R. L.; Dias, R. S.; Alexandre, R. S.; Ferreira, A.; Passos, R. R.; Lopes, J. C.The use of residues from coffee production to obtain biochar is a sustainable approach, which aims to minimize the environmental impact of these materials. In this study, the effect of adding coffee straw biochar on the physiological quality of lettuce and sorghum seeds was investigated. Thus, the objective of this work was to study the effect of adding different concentrations of coffee biochar in the substrate composition on the physiological quality of lettuce (Lactuca sativa) and sorghum (Sorghum bicolor) seeds. The experimental design used was completely randomized, with five concentrations of biochar (0; 7.5; 15; 30 and 60%), conducted with four replications of 25 seeds. The use of biochar in the concentrations studied does not provide an increase in the average germination percentage and vigor of lettuce and sorghum seeds. The increase in the concentration of biochar caused less seed vigor, suggesting a toxic effect. For seed germination, there was no significant difference between lettuce and sorghum species, regardless of treatment. For the germination speed index, sorghum seeds have higher means, except for the treatment with the addition of 15% coffee straw biochar. Lettuce seeds have higher shoot length averages, except for treatment with 100% commercial substrate. The sorghum seeds have higher mean root length and dry mass than lettuce, regardless of the treatment