Optimization and Scale-Up of Coffee Mucilage Fermentation for Ethanol Production
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Coffee, one of the most popular food commodities and beverage ingredients worldwide, is considered as a potential source for food industry and second-generation biofuel due to its various by-products, including mucilage, husk, skin (pericarp), parchment, silver-skin, and pulp, which can be produced during the manufacturing process. A number of research studies have mainly investigated the valuable properties of brewed coffee (namely, beverage), functionalities, and its beneficial effects on cognitive and physical performances; however, other residual by-products of coffee, such as its mucilage, have rarely been studied. In this manuscript, the production of bioethanol from mucilage was performed both in shake flasks and 5 L bio-reactors. The use of coffee mucilage provided adequate fermentable sugars, primarily glucose with additional nutrient components, and it was directly fermented into ethanol using a Saccharomyces cerevisiae strain. The initial tests at the lab scale were evaluated using a two-level factorial experimental design, and the resulting optimal conditions were applied to further tests at the 5 L bio-reactor for scale up. The highest yields of flasks and 5 L bio-reactors were 0.46 g ethanol/g sugars, and 0.47 g ethanol/g sugars after 12 h, respectively, which were equal to 90% and 94% of the theoretically achievable conversion yield of ethanol.
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The mesoporous adsorbent MS-400(25) from rice husk ash, fabricated at 400 °C then treated with NaOH at 25 °C, resulted in CO2 adsorption capacity around 173 mg/g at 75 °C and atmospheric pressure.
“The prepared mesoporous adsorbent (MS-400(25)), which was originated from the rice husk ash, was fabricated at 400 ᵒC, then treated with NaOH at 25 ᵒC, that resulted in the CO 2 adsorption capacity around 173 mg.g -1 at 75 ᵒC and atmospheric pressure.”
From Biomass/Biochar carbon materials for CO2 capture and sequestration by cyclic adsorption processes: A review and prospects for future directions (2022) · cites this paper as [259]
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BYPRODUCT UTILIZATION OF COFFEE CHERRY AS AN ALCOHOLIC BEVERAGE
Subba, R. (2021)
Anhydrous Ethanol Production from Discarded Fruits Using Fermentation and a Green Dehydration System
Ramírez-Carmona, M., Rendón-Castrillón, L., Ocampo-López, C., García-Ríos, M., Lamilla-Mendoza, X., Piedrahíta-Pérez, S., Rodríguez-Estrada, J., Samaan-Salazar, V., Urrea-López, S., Valencia-Yepes, D., et al. (2025) · Processes · doi:10.3390/pr13061854
Silvestre, N., Matos, B. M. V., Kishima, J. O. F., Giraldo, G. A. G., Paiva, M. T. P., da Silva, J. B. M. D., Márquez, N. A. R., & Mali, S. (2026) · Biomass · doi:10.3390/biomass6050091
- Authors
- Orrego, D., Zapata-Zapata, A., & Kim, D.
- Affiliations
- Purdue University West Lafayette (US)
- School of Chemistry, Faculty of Science, National University of Colombia, Calle 59A N, Medellin 63-20, Colombia
- Corresponding author
- Kim, Daehwan
- Venue
- Energies
- Publisher
- MDPI AG
- Published
- 2018-03-29
- Volume
- 11
- Issue
- 4
- Pages
- 786
- ISSN
- 1996-1073 (ISSN-L)
- OpenAlex
- W2794972811
- Cited by
- 53
- References
- 51
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 6 · 2023: 8 · 2022: 12 · 2021: 9 · 2020: 8 · 2019: 3 · 2018: 3
- FWCI
- 2.30
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Energies (publishedVersion, cc-by)
- RePEc: Research Papers in Economics (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Purdue University
- Universidad Nacional de Colombia
- Topics
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- coffee mucilage, bioethanol production, Saccharomyces cerevisiae, fermentation optimization, scale-up, coffee by-products, second-generation biofuels, glucose fermentation, ethanol yield, factorial design
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