Biotechnological potential of coffee pulp and coffee husk for bioprocesses

A Pandey, CR Soccol, Poonam Singh - Nee Nigam, D Brand, R Mohan, S Roussos

Research output: Contribution to journalArticle

256 Citations (Scopus)

Abstract

Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee cherries by wet or dry process, respectively. Coffee pulp/husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from coffee pulp/husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological means. (C) 2000 Elsevier Science S.A. All rights reserved.
LanguageEnglish
Pages153-162
JournalBiochemical Engineering Journal
Volume6
Issue number2
Publication statusPublished - Oct 2000

Fingerprint

coffee pulp
hulls
livestock feeds
value-added products
solid state fermentation
flavor compounds
caffeine
biotransformation
odor compounds
mushrooms
biotechnology
composts
organic acids and salts
tannins
experimental design
fertilizers
economics
enzymes

Cite this

Pandey, A., Soccol, CR., Singh - Nee Nigam, P., Brand, D., Mohan, R., & Roussos, S. (2000). Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochemical Engineering Journal, 6(2), 153-162.
Pandey, A ; Soccol, CR ; Singh - Nee Nigam, Poonam ; Brand, D ; Mohan, R ; Roussos, S. / Biotechnological potential of coffee pulp and coffee husk for bioprocesses. In: Biochemical Engineering Journal. 2000 ; Vol. 6, No. 2. pp. 153-162.
@article{4879d36544a4414b8e8f144275c9a250,
title = "Biotechnological potential of coffee pulp and coffee husk for bioprocesses",
abstract = "Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee cherries by wet or dry process, respectively. Coffee pulp/husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from coffee pulp/husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological means. (C) 2000 Elsevier Science S.A. All rights reserved.",
author = "A Pandey and CR Soccol and {Singh - Nee Nigam}, Poonam and D Brand and R Mohan and S Roussos",
year = "2000",
month = "10",
language = "English",
volume = "6",
pages = "153--162",
journal = "Biochemical Engineering Journal",
issn = "1369-703X",
publisher = "Elsevier",
number = "2",

}

Pandey, A, Soccol, CR, Singh - Nee Nigam, P, Brand, D, Mohan, R & Roussos, S 2000, 'Biotechnological potential of coffee pulp and coffee husk for bioprocesses', Biochemical Engineering Journal, vol. 6, no. 2, pp. 153-162.

Biotechnological potential of coffee pulp and coffee husk for bioprocesses. / Pandey, A; Soccol, CR; Singh - Nee Nigam, Poonam; Brand, D; Mohan, R; Roussos, S.

In: Biochemical Engineering Journal, Vol. 6, No. 2, 10.2000, p. 153-162.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Biotechnological potential of coffee pulp and coffee husk for bioprocesses

AU - Pandey, A

AU - Soccol, CR

AU - Singh - Nee Nigam, Poonam

AU - Brand, D

AU - Mohan, R

AU - Roussos, S

PY - 2000/10

Y1 - 2000/10

N2 - Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee cherries by wet or dry process, respectively. Coffee pulp/husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from coffee pulp/husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological means. (C) 2000 Elsevier Science S.A. All rights reserved.

AB - Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee cherries by wet or dry process, respectively. Coffee pulp/husk contains some amount of caffeine and tannins, which makes it toxic in nature, resulting the disposal problem. However, it is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. These include as fertilizers, livestock feed, compost, etc. However, these applications utilize only a fraction of available quantity and are not technically very efficient. Attempts have been made to detoxify it for improved application as feed, and to produce several products such as enzymes, organic acids, flavour and aroma compounds, and mushrooms, etc. from coffee pulp/husk. Solid state fermentation has been mostly employed for bioconversion processes. Factorial design experiments offer useful information for the process optimization. This paper reviews the developments on processes and products developed for the value-addition of coffee pulp/husk through the biotechnological means. (C) 2000 Elsevier Science S.A. All rights reserved.

M3 - Article

VL - 6

SP - 153

EP - 162

JO - Biochemical Engineering Journal

T2 - Biochemical Engineering Journal

JF - Biochemical Engineering Journal

SN - 1369-703X

IS - 2

ER -