COMPARATIVE ANALYSIS BETWEEN ONE-STEP AND TWO-STEP CHEMICAL PRETREATMENT OF DEFATTED SPENT COFFEE GROUND TO INCREASE SUGAR RECOVERY
DOI:
https://doi.org/10.18623/rvd.v22.n3.3577Keywords:
Spent Coffee Grounds, Comparative Analysis, Chemical Pre-treatment, ANOVA Analysis, Sugar RecoveryAbstract
Coffee is among the most consumed beverages worldwide and widely used as flavoring or ingredient in food products. However, its large-scale consumption generates substantial amounts of waste, particularly spent coffee grounds (SCGs), which pose environmental challenges due to their organic content and resistance to degradation. SCG is rich in lignocellulosic components and polysaccharides, yet the efficient extraction of sugars is hindered by its recalcitrant structure. This study aimed to evaluate and compare various pre-treatment strategies, including one-step acid or alkaline pre-treatments as well as two-step sequential acid-alkaline and alkaline-acid pre-treatments, in order to improve the enzymatic hydrolysis of defatted SCG. SCG was first defatted and then subjected to various pre-treatment protocols. The effectiveness of each method was assessed through reducing sugar yield and surface morphology via SEM, with statistical significance evaluated using one-way ANOVA and Tukey’s HSD. The results indicated that one-step acid pre-treatment produced a 1.5-fold increase in sugar yield, while alkaline treatments using KOH or NaOH enhanced sugar production by 2.97 to 3.28 times relative to untreated SCG. The highest sugar yield was obtained through the two-step acid-alkaline pre-treatment, which resulted in a 4.25 to 4.70-fold increase compared to the control. SEM analysis confirmed significant structural disruption and increased porosity after alkaline pre-treatment, thus enhancing enzyme accessibility. The findings contribute to optimising SCG valorisation for potential bioconversion into value-added bio-based products while promoting sustainable waste management in the coffee industry.
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