Emerging processing methods have been applied in coffee bean processing for improved
sensory quality. The processes focus on optimizing the fermentation process of the coffee …

According to the Food and Agriculture Organization of the United Nations, approximately 1.3
billion tons of food is wasted each year, equivalent to approximately one-third of world …

This research developed a bio-based polymer composite using polylactic acid (PLA) and
agro-industrial residues from coffee by-products (without chemical modification and the use …

As a by-product of coffee consumption, millions of tons of spent coffee grounds (SCG) are
produced annually. SCG can be recycled in a biorefinery-based process to produce biofuels …

The wastewater produced during coffee cherry pulping is known for containing harmful
pollutants, particularly organic compounds containing carbon, which pose significant risks to …

Background Coffee production is an important agro‐industrial activity in several countries
worldwide. However, during wet processing of coffee beans, substantial quantities of …

In the tropics, coffee has been one of the most extensively cultivated economic crops,
especially Arabica coffee (Coffea arabica L.). The coffee pulp, which includes …

Coffee processing generates a large amount of organic waste, which has the potential for
energy use through biogas production. Although Brazil dominates world coffee production …

Sustainable supply chain management practices (SSCMPs) aim to address transparent
information, which includes social, environmental, and economic perspectives and Industry …

Polyphenols are strong natural antioxidants, associated with anti-inflammatory, disease
prevention and anti-microbial effects. Due to their water solubility, these molecules are at …