• Proceedings of the Korea Contents Association Conference
• /
• 2014.06a
• /
• pp.131-132
• /
• 2014

• Applied Chemistry for Engineering
• /
• v.22 no.1
• /
• pp.72-76
• /
• 2011

In this study, we investigated the characteristics of biodiesel using the waste coffee oil which was extracted by waste coffee grounds. We tried to deduce the optimum conditions by defining the operating variables, such as mole ratio between methanol and coffee oil (6~18) and the reaction temperature ($45{\sim}60^{\circ}C$) in the biodiesel production processes. The performance was evaluated in terms of yields, contents of fatty acid methyl ester (FAME), viscosities, and heating values. The optimum reaction temperature was $55^{\circ}C$. Also, the best biodiesel was produced at the mole ratio between methanol and coffee oil of 12. The highest heating value of the produced biodiesel made from coffee oil was 39.0~39.4 MJ/kg, which satisfies the general standard for the biodiesel energy density, 39.3~39.8 MJ/kg.

• Journal of Animal Environmental Science
• /
• v.15 no.3
• /
• pp.289-296
• /
• 2009

The effects of the processing mixture of pig manure and various organic wastes on the growth, cast production of earthworm, and conversion of organic matter to earthworm tissues by vermicomposting. The substances used in this experiments were sawdust, rice hull, coffee waste, brewery waste, litters, turfgrass cutting residues, rice bran, vegetable wastes and rice straw and were mixed with pig manure at a ratios of 50:50 (v/v), and pig manure 100% (control), respectively. The highest values of growth parameters, cast production and conversion efficiency of organic matter to earthworm tissues were obtained at the mixtures of pig manure with coffee waste, it may due to the favourable diet conditions to process with pig manure by vermicomposting. But, all of the earthworm died in the pig manure 100% (control) and pig manure with vegetable wastes treatments by vermicomposting was impossible in this experiment. The vermicast contained a higher values of total nitrogen, available phosphorus, exchangeable cations and cation exchange capacity than their parent materials with increased availability of nutrients and improved physicochemical properties.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.2
• /
• pp.178-185
• /
• 2016

This study was designed to develop and to qualify a coffee alternative beverage using a mixture of coffee beans and roasted black beans (Rhynchosia nulubilis). Therefore, the total isoflavone content (TIC), total phenol content (TPC), antioxidant activity, anti-inflammatory activity, NFATc1 (Nuclear factor of activated T-cells c1) expression in RANKL (receptor activator of nuclear factor kappa-B ligand)-stimulated RAW264.7 cells and sensory evaluation were measured for 5 different Cb (coffee bean)-RoS (roasted seomoktae) mixture extracts (Cb100RoS0, Cb75RoS25, Cb50RoS50, Cb25RoS75, and Cb0RoS100). Cb0RoS100 had the highest TIC ($516.83{\pm}36.61mg/100g$) and TPC ($18.11{\pm}1.77mg$ TAE/100 g) along with the highest antioxidant activity as measured by DPPH radical scavenging activity ($73.55{\pm}8.11%$) and ABTS radical scavenging activity ($63.27{\pm}7.27%$). Also, Cb0RoS100 showed the highest anti-inflammatory activity as measured by NO production ($13.57{\pm}2.21{\mu}M$) and PGE2 production ($3.25{\pm}0.21ng/mL$). The more the RoS ratio was increased in the mixtures of Cb-RoS, the more the NFATc1 protein expression was decreased in RANKL-stimulated RAW264.7 cells. In case of sensory evaluation, Cb50RoS50 had the highest scores for flavor, delicate flavor and overall quality, which were similar to those in Cb alone (Cb100RoS0). We suggest that the use of RoS replacement instead of Cb in/as a coffee alternative beverage may help to reduce the risk of caffeine-related bone loss and/or bone disease by effectively blocking NFATc1 expression in RANKL-stimulated RAW264.7 cells compared with Cb alone.

• Journal of the Economic Geographical Society of Korea
• /
• v.16 no.3
• /
• pp.344-358
• /
• 2013

Vietnam's growth as the second largest coffee producer in the world has been fueled by domestic migration into central highlands. However, the detail migration processes have not been explicitly discussed. In particular, the existing literatures tend to describe the migration flow in a framework of planned migration versus spontaneous migration, paying less attention to the linkage between them. With a case study of Dak Lak province which is the leading robusta producer in Vietnam, this research investigates the linkage between planned and spontaneous migration in a multiscalar approach. The statistic data allow the researcher to know temporal association between the two type of migration in a provine scale. The survey and interview about two coffee-producing communes - Ea H'Ding in Cu M'gar district and Doan Ket in Krung Buk district - inform us that the linkage between planned and spontaneous migration is contingent to the local contexts including ethnic composition, timing of settlements, governement's development program, and timing of a large flow of in-migration.

• Korean Journal of Agricultural Science
• /
• v.46 no.4
• /
• pp.981-989
• /
• 2019

Coffee is a popular beverage worldwide, and the scale of consumption is growing rapidly. Many studies have shown that increased coffee consumption has various effects on human health, including beneficial effects on liver diseases, clinical type 2 diabetes, and Parkinson's disease. However, the influences of coffee or caffeine (a component of coffee) on the gut microbiota have not been examined in detail. Here, we tested whether caffeine could alter the antimicrobial activity of L. casei against E. coli. Interestingly, we found that treatment with 0.3 mg/mL caffeine increased the antimicrobial activity of L. casei against E. coli. This activity was not associated with the release of lactic acid but did appear to be related to a heat-labile factor present in the L. casei culture supernatant. Our analyses suggest that the putative antimicrobial factor found in the culture supernatant of L. casei treated with caffeine may be bacteriocin. Taken together, our results suggest that caffeine, which is an ingredient of coffee, increases the antimicrobial activity of L. casei against E. coli through the enhanced production of bacteriocin. These findings also suggest that coffee consumption affects the ability of beneficial bacteria to decrease pathogenic bacteria and/or prevent the progression of bacterial infection-associated diseases in the gut.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.3
• /
• pp.382-390
• /
• 2013

The purpose of this study is to provide the basic findings concerning a quality evaluation. The first conclusion is the coffee's $CO_2$ gas production between a roast brewed at 0 hour and 72 hours after grinding. The espresso, 48 hours after its grind, emits a small amount of $CO_2$ gas, whereas 72 hours after being grinded there is no discharge. In the sensory evaluation, the overall preference is the 72 hours later grind, in accordance to the decrease of the bitter, acid, and sour taste with the increase of the sweet, nutty, and chocolaty flavors. The foam index indicates a significant reduction between the roasts brewed at 0 hour and 72 hours after grinding. A persistence of crema in the Colombian Colombia and Ethiopian Yirgacheffe decline for the 72 hours after its grind coffee. The Tanzanian Kilimanjaro and Brazilian Cerrado roasts show no difference. The pH is decreased in the 72 hours after its grind roast. Moreover, sugar contents in the Colombian Excelso and Brazilian Cerrado are increased, whereas the Tanzanian Kilimanjaro sugar contents are decreased, along with its density.

• Composites Research
• /
• v.36 no.4
• /
• pp.264-269
• /
• 2023

Spent coffee grounds (SCG) are a ubiquitous byproduct of coffee consumption, representing a significant waste management challenge, as well as an untapped resource for economic development and sustainability. Improper disposal of SCG can result in environmental problems such as methane emissions and leachate production. This study aims to investigate the physicochemical properties of SCG and their potential as a reinforcement material in polypropylene (PP) to fabricate an eco-friendly composite via extrusion and injection molding, with SCG filler ratios ranging from 5-20%. To evaluate the effect of SCG on the morphological and mechanical properties of the bio- composite, thermogravimetric analysis, SEM, tensile, flexural, and impact tests were conducted. The results demonstrated that the addition of SCG lead to a slight increase in brittleness of the composite but did not significantly affect its mechanical properties. Impressively, the presence of a significant organic component in SCG contributed to the enhanced thermal performance of PP/SCG composites. This improvement was evident in terms of increased thermal stability, delayed onset of degradation, and higher maximum degradation temperature as compared to pure PP. These findings suggest that SCG has potential as a filler material for PP composites, with the ability to enhance the material's properties without compromising overall performance.

• Animal Bioscience
• /
• v.36 no.8
• /
• pp.1190-1198
• /
• 2023

Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.

• Korean Journal of Organic Agriculture
• /
• v.5 no.1
• /
• pp.125-135
• /
• 1996

A study was made to investigate the possibility of treating various organic waste of cattle manure, swine manure, goat manure, apple pomace, chinese medicine residue and coffee less by feeding these to earthworms and then by studying the growth and reproductive efficiency of earthworms, and the chemical composition of worm cast and its production. The results are summarized as follows. 1. When the feed for earthworms were in good condition which were cattle manure, swine manure and apple pomace, the reproductive efficiency of earthworms was improved however in worse condition the feed of which were goat manure and chinese medicine residue, the increasing rate(IR) became faster. 2. Despite the high content of organic matter(OM) in coffee lees, the earthworms fed coffee lees showed significantly lower reproductive efficiency and increasing rate(IR) than those fed other organic waste due mainly to its lower pH and lower total nitrogen(TN) content. Therefore, when coffee lees is considered to be fed to earthworms, it is believed necessary to be mixed with addiveves or other organic waste in order to improve the feed condition. 3. pH in swine manure, goat manure, apple pomace, chinese medicine residue and coffee lees became neutralized by being fed by earthworms. 4. Available P2O5 and exchangeable cation(EC) of earthworm cast were a little increased compared to those of feed. The contents of Mn, Fe and Cu in earthworm cast were a little decreased to compared to those of feed. 5. The contents of Mn, Fe and Cu in earthworm cast were a little a decreased to compared to those of feed. 6. Mean fresh weight of earthworm at final time(FW2) was negatively correlated with number of young worms(NY)(P<0.01), but positively with increasing rate(IR) (P<0.001) and C/N ratio(P<0.05) respectively. Number of cocoons (NC) and fresh weight of cocoons(WC) were positively(P<0.01) correlated with fresh weight of young worms (WY) and digested matter(DI) but negatively(P<0.001) correlated with residual matter(WY) and digested matter(DI) but negatively(P<0.001) correlated with residual matter(RW). Number of young worms(NY) and fresh weigh of young worms(WY) were negatively(P<0.001) correlated with increasing rate(IR), however increasing rate(IR) of earthworm was positively(P<0.05) correlatedd with C/N ratio.