Production, Composition, and Application of Coffee and Its Industrial Residues

  • Solange I. Mussatto
  • Ercília M. S. Machado
  • Silvia Martins
  • José A. Teixeira
Review Paper

DOI: 10.1007/s11947-011-0565-z

Cite this article as:
Mussatto, S.I., Machado, E.M.S., Martins, S. et al. Food Bioprocess Technol (2011) 4: 661. doi:10.1007/s11947-011-0565-z

Abstract

Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare “instant coffee”, respectively. Recently, some attempts have been made to use these residues for energy or value-added compounds production, as strategies to reduce their toxicity levels, while adding value to them. The present article provides an overview regarding coffee and its main industrial residues. In a first part, the composition of beans and their processing, as well as data about the coffee world production and exportation, are presented. In the sequence, the characteristics, chemical composition, and application of the main coffee industry residues are reviewed. Based on these data, it was concluded that coffee may be considered as one of the most valuable primary products in world trade, crucial to the economies and politics of many developing countries since its cultivation, processing, trading, transportation, and marketing provide employment for millions of people. As a consequence of this big market, the reuse of the main coffee industry residues is of large importance from environmental and economical viewpoints.

Keywords

CoffeeSilverskinSpent groundsCelluloseHemicellulose

Copyright information

© Springer Science + Business Media, LLC 2011

Authors and Affiliations

  • Solange I. Mussatto
    • 1
  • Ercília M. S. Machado
    • 1
  • Silvia Martins
    • 1
  • José A. Teixeira
    • 1
  1. 1.IBB—Institute for Biotechnology and Bioengineering, Centre of Biological EngineeringUniversity of MinhoBragaPortugal