Cover -- Title page -- Copyright page -- Contents -- List of Contributors -- Preface -- Chapter 1 - State of the art in coffee processing by-products -- Abstract -- Keywords -- 1.1 - Introduction -- 1.2 - Coffee processing -- 1.2.1 - The postharvesting processing -- 1.2.2 - The coffee roast -- 1.2.3 - The coffee beverage -- 1.3 - Coffee by-products composition and potential applications -- 1.3.1 - Coffee husks/pulp -- 1.3.2 - Immature and defective coffee beans -- 1.3.3 - Silverskin -- 1.3.4 - Spent coffee grounds -- 1.4 - Legislative frameworks and policy recommendations -- 1.5 - Conclusions -- Acknowledgments -- References -- Chapter 2 - Healthy components of coffee processing by-products -- Abstract -- Keywords -- 2.1 - Introduction -- 2.1.1 - Spent coffee grounds -- 2.2 - Background on antioxidants -- 2.2.1 - The chemical basis of oxidation and reduction: movement of electrons -- 2.2.2 - Oxidants and antioxidants and why we need them -- 2.2.2.1 - Important biological roles of antioxidants -- 2.2.2.2 - Dualistic activities of antioxidants -- 2.2.3 - How we can measure antioxidant amounts -- 2.2.3.1 - DPPH (2,2-diphenyl-1-picrylhydrazyl) assay -- 2.2.3.2 - ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) assay -- 2.2.3.3 - Thiobarbituric acid reactive substances: assay for lipid peroxidation -- 2.2.3.4 - Two superoxide scavenging assays -- 2.2.4 - The types of antioxidants found in coffee (under different roasting conditions) and coffee processing by-products -- 2.2.4.1 - Caffeine (1,3,7-trimethylxanthine) -- 2.2.4.2 - Caffeine as an antioxidant -- 2.2.4.3 - Caffeine as an immune modulator -- 2.2.4.4 - Caffeine and its relationship in reducing some diseases -- 2.2.4.5 - Chlorogenic acids and caffeic acid -- 2.2.4.6 - Chlorogenic acids modulate glucose and lipid metabolism.

2.2.4.7 - Chlorogenic acids and their antiinflammatory activities -- 2.2.4.8 - Maillard reaction products -- 2.2.4.9 - Maillard reaction products in coffee and immune modulating effects -- 2.2.4.10 - Methylglyoxal as an inducer of AGEs -- 2.2.4.11 - Trigonelline, kahweol, and cafestol -- 2.2.4.12 - Diterpenes as antiinflammatory molecules -- 2.2.4.13 - Diterpenes effects on blood lipids -- 2.2.5 - Useful materials in different coffee by-products -- 2.2.5.1 - Husks -- 2.2.6 - Coffee pulp and silver skin -- 2.2.6.1 - Coffee pulp -- 2.2.6.2 - Coffee silver skin -- 2.2.7 - Composition similarities between coffee and coffee processing by-products -- 2.3 - Conclusions -- References -- Further Reading -- Chapter 3 - The biorefinery concept for the industrial valorization of coffee processing by-products -- Abstract -- Keywords -- 3.1 - Coffee -- 3.2 - Coffee processing -- 3.3 - Coffee processing by-products -- 3.3.1 - Coffee silverskin -- 3.3.2 - Spent coffee grounds -- 3.3.3 - Coffee pulp -- 3.3.4 - Coffee husk -- 3.3.5 - Coffee cut-stems -- 3.4 - Characterization of coffee processing by-products -- 3.5 - Possibilities of integral valorization of coffee processing by-products -- 3.6 - Products obtained from coffee processing by-products -- 3.6.1 - Polyphenols -- 3.6.2 - Biofuels -- 3.6.3 - Bioenergy -- 3.6.4 - Bioproducts -- 3.6.5 - Biofertilizers -- 3.7 - Biorefineries obtain bioproducts and biofuels from SCG and CCS: case study -- 3.7.1 - Small-scale versus high-scale biorefineries -- 3.7.2 - Process description -- 3.7.2.1 - Oil extraction -- 3.7.2.2 - Sugars extraction -- 3.7.2.3 - Ethanol -- 3.7.2.4 - Furfural -- 3.7.2.5 - HMF -- 3.7.2.6 - Xylitol -- 3.7.3 - Technoeconomic assessment -- 3.7.4 - Results and analysis -- 3.8 - Conclusions -- Acknowledgment -- References -- Further Reading -- Chapter 4 - Extraction and formulation of bioactive compounds.

Abstract -- Keywords -- 4.1 - Introduction -- 4.2 - Recovery of bioactive constituents of coffee by-products -- 4.2.1 - Polyphenolic compounds -- 4.2.1.1 - Chlorogenic acids -- 4.2.2 - Caffeine -- 4.2.2.1 - Application of other conventional extraction techniques for the extraction of polyphenols and caffeine from coffe... -- 4.2.3 - Pigments -- 4.2.3.1 - Anthocyanins -- 4.2.3.2 - Melanoidins -- 4.2.4 - Lipid compounds -- 4.2.4.1 - Diterpenes -- 4.2.4.2 - Sterols and tocopherols -- 4.3 - Formulation and design of coffee processing by-products bioactives -- 4.3.1 - Encapsulation as a formulation approach of coffee by-products bioactives -- 4.3.1.1 - Encapsulation of hydrophilic bioactive compounds -- 4.3.1.2 - Encapsulation of lypophilic bioactive compounds -- 4.4 - Patented and potential applications of recovered bioactives -- 4.5 - Conclusions -- References -- Further Reading -- Chapter 5 - Emerging technologies for the recovery of valuable compounds from coffee processing by-products -- Abstract -- Keywords -- 5.1 - Introduction -- 5.2 - Separation technologies -- 5.2.1 - Solid-liquid extraction -- 5.2.1.1 - Solid-liquid extraction with conventional solvents -- 5.2.1.2 - Extraction with ionic liquids -- 5.2.2 - Supercritical fluid extraction -- 5.2.3 - Subcritical water extraction -- 5.2.4 - Microwave assisted extraction -- 5.2.5 - Ultrasound assisted extraction -- 5.2.6 - Pulsed Electric Field Extraction -- 5.2.7 - Other technological opportunities for coffee by-products valorization -- 5.3 - Conclusions -- Acknowledgments -- References -- Chapter 6 - Applications of recovered compounds in food products -- Abstract -- Keywords -- 6.1 - Introduction -- 6.2 - Coffee by-products as high value-added sustainable food ingredients -- 6.2.1 - Nutrients -- 6.2.2 - Bioactive compounds -- 6.2.3 - Additives and coadjuvants.

6.2.4 - Safety concerns about coffee by-products as food ingredients -- 6.3 - Applications in sustainable and health-promoting beverages -- 6.3.1 - Coffee husks and coffee pulp -- 6.3.2 - Coffee silverskin -- 6.3.3 - Spent coffee grounds -- 6.4 - Applications in sustainable and healthier foods -- 6.4.1 - Coffee husks and coffee pulp -- 6.4.2 - Coffee silverskin -- 6.4.3 - Spent coffee grounds -- 6.5 - Future research -- 6.6 - Conclusions -- Acknowledgments -- References -- Further Reading -- Chapter 7 - Applications of recovered bioactive compounds in cosmetics and other products -- Abstract -- Keywords -- 7.1 - Introduction -- 7.2 - Active compounds of coffee processing by-products of interest for cosmetic proposes -- 7.2.1 - Coffee silverskin -- 7.2.2 - Spent coffee grounds -- 7.2.3 - Coffee husks -- 7.2.4 - Defective/immature coffee beans -- 7.3 - Possible cosmetic application of coffee by-products -- 7.3.1 - Protection against UV damage -- 7.3.2 - Anticellulite activity -- 7.3.3 - Emollient properties -- 7.3.4 - Antimicrobial activity -- 7.3.5 - Antiaging activity -- 7.3.6 - Antiinflammatory activity -- 7.3.7 - Other potential applications of coffee by-products in cosmetics -- 7.4 - Future perspectives -- 7.5 - Conclusions -- Acknowledgments -- References -- Chapter 8 - Biotechnological applications of coffee processing by-products -- Abstract -- Keywords -- 8.1 - Coffee and its by-products -- 8.2 - Coffee by-products with potential uses in fermentation biotechnology -- 8.3 - Production of bioethanol -- 8.4 - Production of aromatic volatile compounds, acids, carotenoids, and polyhydroxyalkanoates -- 8.4.1 - Aromatic volatile compounds -- 8.4.2 - Organic acids -- 8.4.3 - Carotenoids -- 8.4.4 - Polyhydroxyalkanoates -- 8.5 - Mushroom cultivation on coffee by-products -- 8.5.1 - Autoclaved substrate for axenic cultivation.

8.5.2 - Treatment of substrate with lime solution -- 8.5.3 - Short composting and steam pasteurization -- 8.5.4 - General considerations about the preparation of mushroom substrates -- 8.5.5 - The mushroom yield on coffee-husk-based substrates -- 8.6 - Enzymes production from coffee by-products as substrates -- 8.7 - Conclusions -- References -- Chapter 9 - Environmental applications of coffee processing by-products -- Abstract -- Keywords -- 9.1 - Introduction -- 9.2 - The use of coffee-processing residues as biosorbents for pollutants removal from aqueous solution -- 9.2.1 - Application for the removal of heavy metals -- 9.2.1.1 - Coffee bean -- 9.2.1.2 - Coffee husk -- 9.2.1.3 - Coffee ground -- 9.2.2 - Application to the dyes removal -- 9.2.2.1 - Coffee husk -- 9.2.2.2 - Spent coffee ground -- 9.2.2.3 - Coffee bean -- 9.3 - Elaboration of char from coffee processing residues for wastewater treatment -- 9.4 - Synthesis, characterization and applications of activated carbons -- 9.4.1 - Synthesis and characterization -- 9.4.1.1 - Production of activated carbons -- 9.4.1.2 - Morphological properties -- 9.4.1.3 - Textural properties -- 9.4.1.4 - Surface chemistry properties -- 9.4.2 - Applicants in aqueous effluent treatments -- 9.4.3 - Removal of minerals present in water -- 9.4.4 - Removal of organic molecules present in water -- 9.4.4.1 - Adsorption of dyes -- 9.4.4.2 - Adsorption of phenol -- 9.4.4.3 - Adsorption of pharmaceutical products, pesticides, and other micropollutants -- 9.4.5 - Gas- and vapor-phase adsorption -- 9.4.5.1 - Storage of energy gases -- 9.4.5.2 - Adsorption of volatile organic compounds pollutants -- 9.4.5.3 - Adsorption of acid gases pollutants -- 9.4.5.4 - Adsorption of carbon dioxide from postcombustion -- 9.5 - Catalyst preparation for pollutants oxidation (decomposition) -- 9.6 - Conclusions -- References.

Chapter 10 - The potential of pyrolysing exhausted coffee residue for the production of biochar.