Skip to main content
SpringerLink
Log in

Environment Pollutants During Coffee Processing and Its Valorization

  • Living reference work entry
  • First Online:
Handbook of Environmental Materials Management

  • 194 Accesses

Abstract

Coffee is one of the worlds favorite beverages and more essential in our daily routine. The coffee market is significantly growing at a compound annual growth rate (CAGR) of 5.5% during forecast period 2019–2024. The coffee processing at various levels like primary processing, roasting, and brewing releases by-products which are harmful to the environment if not managed properly. The release of coffee wastewater during wet processing and by-products like coffee husk, pulp, coffee spent, and acrylamide produced during instant coffee preparation are factors that cause pollution, which may affect the health of humans and animals. The reduction of effluent volume followed by treatment, integrating the infrastructures, sustainable utilization, eco-friendly disposal, recycling and utilization of the by-product will protect the environment for today and future generations. Its prevention through eco-friendly processes could significantly reduce the risks of environmental pollution. A brief note on coffee and its environmental impacts and implications is addressed in this chapter.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Bonilla-Hermosa VA, Duarte WF, Schwan RF (2014) Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds. Bioresour Technol 166:142–150

    Article  CAS  Google Scholar 

  • Chellamuthu T, Madaswamy M, Gayathri P (2000) A note on performance evaluation of four-disc pulper for coffee. J Coffee Res 28(1/2):85–91

    Google Scholar 

  • Enden VJC, Calvert KC (2002) Limit environmental damage by basic knowledge of coffee waste waters. GTZ-PPP Project- Improvement of coffee quality and sustainability of coffee production in Vietnam. http://en.wikipedia.org/wiki/Coffee_wastewater

  • Fan L, Soccol AT, Pandey A, Soccol CR (2003) Cultivation of Pleurotus mushrooms on Brazilian coffee husk and effects of caffeine and tannic acid. Micol Aplicada Int 15(1):15–21

    Google Scholar 

  • Murthy PS, Naidu MM (2012) Sustainable management of coffee industry by-products and value addition – a review. Resour Conserv Recycl 66:45–58

    Article  Google Scholar 

  • Murthy KN, D’Sa A, Kapur G (2004) An effluent treatment-cum-electricity generation option at coffee estates: is it financially feasible? Arabica 167(48.1):121–050

    Google Scholar 

  • Mussatto SI, Carneiro LM, Silva JPA, Roberto IC, Teixeira JA (2011) A study on chemical constituents and sugars extraction from spent coffee grounds. Carbohydr Polym 83(2):368–374

    Article  CAS  Google Scholar 

  • O’Neill A, Foy RH, Phillips DH (2011) Phosphorus retention in a constructed wetland system used to treat dairy wastewater. Bioresour Technol 102:5024–5031

    Article  Google Scholar 

  • Orozco AL, Pérez MI, Guevara O, Rodríguez J, Hernández M, González-Vila FJ, … Arias ME (2008) Biotechnological enhancement of coffee pulp residues by solid-state fermentation with Streptomyces. Py–GC/MS analysis. J Anal Appl Pyrolysis 81(2):247–252

    Google Scholar 

  • Pandey A, Soccol CR, Nigam P, Brand D, Mohan R, Roussos S (2000) Biotechnological potential of coffee pulp and coffee husk for bioprocesses. Biochem Eng J 6:153–162

    Article  CAS  Google Scholar 

  • Ponte S (2002) The ‘latte revolution’? Regulation, markets and consumption in the global coffee chain. World Dev 30(7):1099–1122

    Article  Google Scholar 

  • Ranganna B (2002) Simple ways to obtain quality beans. Coffee Week (Special Issue Indian International Coffee Festival) 24–26

    Google Scholar 

  • Rattan S, Parande AK, Nagaraju VD, Ghiwari GK (2015) A comprehensive review on utilization of wastewater from coffee processing. Environ Sci Pollut Res 22(9):6461–6472

    Article  CAS  Google Scholar 

  • Rodriguez PS, Perez SRM, Fern¢ndez BM (2000) Studies of anaerobic biodegradability of the wastewater of the humid benefit the coffee[J]. Interciencia 25:386–390

    Google Scholar 

  • Rogerson A (1955) Nutritive value of coffee hulls. East African Agricultural Journal 20:254–255

    Google Scholar 

  • Schwan RF, Fleet GH (eds) (2014) Cocoa and coffee fermentations. CRC Press, Boca Raton

    Google Scholar 

  • Selvamurugan M, Doraisamy P, Maheswari M, Nandakumar NB (2010) Evaluation of batch aeration as a post treatment for reducing the pollution load of biomethanated coffee processing waste water. Global. J Environ Res 4:31–33

    CAS  Google Scholar 

  • Siridevi GB, Havare D, Basavaraj K, Murthy PS (2019) Coffee starter microbiome and In-silico approach to improve Arabica coffee. LWT Food Sci Technol 114:108382

    Google Scholar 

  • Sivetz, Micheal (1977) Coffee Origin and Uses. Coffee Publications, Corvallis, Oregon

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Spice & Flavour Science, CSIR- Central Food Technological Research Institute, Mysuru, India

    Nivas M. Desai, E. Varun, Siddhi Patil, Vaibhavi Pimpley & Pushpa S. Murthy

Authors
  1. Nivas M. Desai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. Varun
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Siddhi Patil
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Vaibhavi Pimpley
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Pushpa S. Murthy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pushpa S. Murthy .

Editor information

Editors and Affiliations

  1. Dept. of Chemistry and EVSC, New Jersey InstTech, 151 D Tiernan-NJIT Dept. of Chemistry and EVSC, Newark, NJ, USA

    Chaudhery Mustansar Hussain

Section Editor information

  1. Department of Chemistry and Environmental Science, New Jersey Institute of Technology, Newark, NJ, USA

    Chaudhery Mustansar Hussain

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Switzerland AG

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

Desai, N.M., Varun, E., Patil, S., Pimpley, V., Murthy, P.S. (2020). Environment Pollutants During Coffee Processing and Its Valorization. In: Hussain, C. (eds) Handbook of Environmental Materials Management. Springer, Cham. https://doi.org/10.1007/978-3-319-58538-3_209-1

Download citation

  • DOI: https://doi.org/10.1007/978-3-319-58538-3_209-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-58538-3

  • Online ISBN: 978-3-319-58538-3

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

Publish with us

Policies and ethics

Search

Navigation