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In recent years, coffee capsule waste has been generated on an increasingly large scale worldwide, but disposing of it in an environmentally sustainable and economical manner still poses major challenges. This work maps the original scientific production focused on the valorization of coffee capsule waste through a bibliometric review based on scientific articles published in the last 10 years (from 2014 to 2024) in the Scopus database. The review identified different ways of valuing coffee capsule waste, including the development of composite materials, composting, energy production, jewelry and decorative items, and the construction of supercapacitors and sensors. Some significant aspects were also emphasized: (i) this subject has a high potential for further growth; (ii) the published articles considered only part of the components of the coffee capsule waste; and (iii) most of the published articles were based on laboratory-scale experiments. Thus, the valorization of coffee capsule waste requires even more development. To address these challenges, manufacturers, consumers, researchers, governments, and the recycling industry should make a joint effort to develop innovative solutions that enable the complete valorization of coffee capsule waste in an environmentally friendly way.

White spot lesions (WSLs) are a common problem that can be conservatively managed by resin infiltration. Consumption of dark beverages such as coffee causes staining of dental hard tissues, which can deteriorate the esthetic qualities of treated WSLs. The aims of this study were to investigate the effect of dark coffee heavy consumption on ICON resin infiltrated WSLs and the influence of bleaching on them after staining. Twenty surfaces from sound human extracted third molars were used in the study. Two square-shaped buccal and lingual window areas had artificially created WSLs (received buccal resin infiltration afterward). Using VITA Easyshade, the baseline Δ was recorded. Espresso coffee was used to immerse all surfaces for 8 days. The color coordinates according to CIE LAB were recorded for all surfaces at 2, 4, 6, and 8 days of immersion, and Δ was calculated at each timepoint. After 8 days, in-office bleaching was applied to all surfaces according to the manufacturer's instructions and the color. Coordinates and Δ were recorded. For statistical analysis, an independent sample -test was used to compare each group. A general linear mixed model (GLMM) repeated measure ANOVA was applied for statistical analysis of L and changes due to staining over time. Analysis of time as a main effect on the L values of surfaces was statistically highly significant ( < 0.01). The interaction of time with surfaces under investigation and type of surface (test vs. control) as a main effect were non-significant ( = 0.47 and = 0.35, respectively). Bleaching showed a significant difference in color lightness in both test and control surfaces compared to the mean value at 8 days of staining ( < 0.01). Capsule-coffee consumption gradually influences the esthetic of resin infiltration on treated teeth. However, bleaching materials might restore an esthetic shade.

The escalating environmental concerns surrounding packaging waste and the drive for circularity, as highlighted by the European Union’s (EU) Packaging and Packaging Waste Regulation, necessitate a thorough assessment of consumer products. This study characterizes coffee production and consumption, including its environmental impact, and conducts a streamlined life cycle assessment (LCA) focused on the use and post-consumer phases of diverse coffee formats to quantify packaging waste per coffee cup and evaluate associated environmental burdens. Eight coffee formats—flexible multilayer bags, pads, and various capsules (aluminum [Al], polypropylene [PP], polyethylene-aluminum-polyethylene terephthalate [PE-Al-PET], polylactic acid [PLA], and paper), alongside innovative coffee balls—and their corresponding brewing systems (Moka pot, espresso machine, pad/capsule machine, and reusable capsules) were considered. Utilizing a functional unit of 720 kg of roasted and ground coffee (RGC), the environmental impact was assessed using the EU product environmental footprint (PEF) methodology. Results conclusively demonstrate that traditional brewing systems using RGC from multilayer bags (PEF: 613±10 nPt/cup) are significantly less impactful than single-serving options such as coffee balls (PEF: 1,675±25 nPt/cup) and particularly capsule/pad systems, such as coffee pads (PEF: 2,895±581 nPt/cup) or PP capsules (PEF: 2,777±23 nPt/cup) across normalized and weighed PEF scores. Detailed analysis further reveals substantial differences in organic and packaging waste generation (e.g., the overall waste from multilayer bags: ≈12 g/ cup vs. coffee pads: 22.1 g/cup), carbon footprint (e.g., greenhouse gas [GHG] for multilayer bags: 8.2 g CO2e/ cup vs. PP capsules: 41 g CO2e/cup), fossil resource use, and water use per single coffee cup, underscoring the disproportionate environmental burden of single-serve options. While traditional systems demand more consumer efforts (e.g., filling portafilters and discarding spent ground coffee), their environmental benefits are clear and quantifiable. This study identifies critical environmental hotspots and provides evidence-based recommendations to align coffee consumption with evolving the EU regulations, advocating for more sustainable practices in product design and consumer choice. Le crescenti preoccupazioni sui rifiuti da imballaggio e la spinta alla circolarità, evidenziate dal Regolamento UE sugli Imballaggi e i Rifiuti di Imballaggio (PPWR), rendono essenziale una valutazione approfondita dei prodotti di consumo. Questo studio analizza la produzione e il consumo di caffè, inclusi i loro impatti ambientali, tramite una Valutazione del Ciclo di Vita (LCA) semplificata delle fasi di utilizzo e post-consumo di diversi formati di caffè al fine di quantificare i rifiuti di imballaggio per tazza e gli oneri ambientali. Diversi formati di caffè — dai sacchetti multistrato flessibili alle cialde e capsule di diversi materiali fino alle innovative coffee balls — con i rispettivi sistemi di preparazione (Moka, Espresso, macchine per cialde/capsule, capsule riutilizzabili) sono stati esaminati, valutandone l'impatto ambientale con la metodologia comunitaria dell'Impronta Ambientale di Prodotto (PEF), su un'unità funzionale di 720 kg di caffè torrefatto e macinato. Si è rilevato che i sistemi tradizionali con caffè macinato da sacchetti multistrato (PEF: 613±10 nPt/tazza) hanno un impatto significativamente inferiore rispetto alle opzioni monoporzione. Queste includono le \"coffee balls\" (PEF: 1675±25 nPt/tazza) e soprattutto i sistemi a capsule/cialde, come le cialde (PEF: 2895±581 nPt/tazza) o le capsule in polipropilene (PEF: 2777±23 nPt/tazza), considerando i punteggi PEF normalizzati e ponderati. L'analisi dettagliata ha evidenziato rilevanti differenze nella generazione di rifiuti (ad es., circa 12 g/tazza per i sacchetti multistrato contro 22 g/tazza per le cialde), nell'impronta carbonica (8.2 g CO2e/tazza per i sacchetti multistrato contro 41 g CO2e/tazza per le capsule in polipropilene), nel consumo di risorse fossili e nel consumo di acqua per singola tazza. Questi dati evidenziano il carico ambientale sproporzionato delle opzioni monoporzione. Sebbene i sistemi tradizionali richiedano al consumatore di riempire il portafiltro e di smaltire i fondi, i loro benefici ambientali sono chiaramente quantificabili. Questo studio identifica i principali punti critici ambientali e fornisce raccomandazioni basate su prove concrete per armonizzare il consumo di caffè con le normative UE, promuovendo pratiche più sostenibili nella progettazione dei prodotti e nelle scelte dei consumatori.

As food packaging materials are in direct contact with the food we eat and cook under heat or pressure, consumers are apprehensive of their adverse effects on the food products. Perfluoroalkyl and polyfluoroalkyl substances (PFASs) are often used in food packaging because of their hydrophobic properties; however, some PFASs are carcinogens, thus prompting further studies on their effects. In this study, a pretreatment method of 31 PFASs in coffee was established using the QuEChERS extraction method and analyzed by liquid chromatography–tandem mass spectrometry. We brewed 32 types of capsule coffee distributed in Korea, analyzed them for PFASs, and evaluated their safety. The results show that perfluorooctanoic acid and 8:2 fluorotelomer sulfonate levels are higher in machine-brewed capsule coffee than in capsule coffees brewed manually through a paper filter. However, the hazard quotient and excess cancer risk for all coffee samples are lower than the World Health Organization standards, and therefore, these samples are considered safe. The results of this study may aid in expanding the existing literature on PFAS detection in relation to human health.

The present research aims to propose a comparative life cycle assessment (LCA) between the coffee capsules recycling process and the process of obtaining composites with coffee capsule outer packaging reinforced with 5 and 10% m/m of sugarcane bagasse fibers to evaluate the environmental impacts of each approach. The impact categories taken into consideration were: global warming, stratospheric ozone depletion, ozone formation, acidification and eutrophication, terrestrial, freshwater, and marine ecotoxicity, human carcinogenic toxicity, and human non-carcinogenic toxicity. The LCA of these materials show that obtaining composites process have favorable results in terms of environmental impacts compared to the recycling process of a coffee capsule in all impact categories. The values of acidification and eutrophication for the obtaining composites process were due to fertilizers’ use to cultivate sugarcane bagasse used to obtain the composite. The contribution analysis showed that the increase of fiber content decreases the amount of coffee capsule outer packaging necessary to acquire the composite and, consequently, reduces the environmental impacts caused by the process. GHG emissions indicated that the recycling process of coffee capsule residues has a higher CO2 eq emission. It was possible to observe that all analyses showed that the environmental performance of the process of obtaining composites of coffee capsule residues reinforced with sugarcane bagasse leads to a more sustainable approach when compared with the process of recycling coffee capsules, which is a sustainable alternative for recycling polymeric materials.

There are different methods to extract and brew coffee, therefore, coffee processing is an important factor and should be studied in detail. Herein, coffee was brewed by means of a new espresso professional coffee machine, using coffee powder or portioned coffee (capsule). Four different kinds of coffees (Biologico, Dolce, Deciso, Guatemala) were investigated with and without capsules and the goal was to classify the volatiloma of each one by Small Sensor System (S3). The response of the semiconductor metal oxide sensors (MOX) of S3 where recorded, for all 288 replicates and after normalization ∆R/R0 was extracted as a feature. PCA analysis was used to compare and differentiate the same kind of coffee sample with and without a capsule. It could be concluded that the coffee capsules affect the quality, changing on the flavor profile of espresso coffee when extracted different methods confirming the use of s3 device as a rapid and user-friendly tool in the food quality control chain.

Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee capsule typologies (Biologico, Dolce, Deciso, Guatemala) with and without capsules in order to reveal the possible differences in the VOCs spectra. The volatilome of each one was singularly studied through an analysis by gas chromatography and mass spectrometry (GC–MS), checking the abundance of different VOCs in coffee extracted with and without a capsule protection and compared to its related sample. Furthermore, ANOVA and Tukey tests were applied to statistically identify and individuate the possible differences. As a result, it was found that coffee capsules, offer advantages of protecting coffee from oxidation or rancidity and, consequently extended shelf life as well as did not cause a reduction of volatile compounds intensity. Therefore, it is possible to conclude that the aroma of polypropylene coffee capsule extraction is not damaged compared to a traditional espresso.

The production and use of engineered nanomaterials and nano-enabled products is increasing, enabling innovations in many application areas, e.g., in the sector of food contact materials. However, nanosafety-relevant information for chemical risk assessment is still scarce, leading to a high level of uncertainty and making the early integration of safety to the innovation process indispensable. This study analyzed the strengths, weaknesses, and applicability of the nano-specific Safe-by-Design (SbD) concept using nanoclay-containing polymer coffee capsules as a theoretical case study. In addition, a material flow analysis was conducted to identify exposure pathways and potential risks, and a multi-stakeholder approach was applied to discursively discuss challenges when attempting to combine safety and innovation at an early stage. The results indicate that the SbD concept is generally welcomed by all stakeholders, but there is a lack of clear rules on the transfer of information between the actors involved. Furthermore, a voluntary, practical application usually requires in-depth knowledge of nanotechnology and often additional financial efforts. Therefore, incentives need to be created, as there is currently no obvious added value from a company’s point of view. The SbD concept should be further developed, standardized, and integrated into existing legal frameworks to be implemented effectively.

Asphalt mixtures can include various recycled materials, which often replace some of the coarse and fine aggregate components. In some cases, a percentage of material called mineral filler, made up of particles that pass through a No. 200-sieve, is also admitted in the preparation of the mixture. With the increasing amount of packaging used as containers for various products, many of which need to be disposed of properly and become an environmental burden in warehouses without proper reuse, there is potential for including these elements in the sustainable modification of asphalt mixtures. This research suggests reusing plastic and aluminum coffee capsules, which are difficult to recycle. While most studies crush recycled materials to sizes smaller than 0.075 mm for use in mixes, this research focuses on assembling the waste capsules into a network of cells inside specimens subjected to bending to observe the mechanical behavior of the asphalt mixture. The findings indicate that incorporating capsule networks can lead to a significant enhancement in the flexural strength of the examined beams, with an increase of up to 200%. Moreover, the deformation is reduced by an average of 66% upon the emergence of the initial crack in the specimen.

PurposeCoffee in capsules consumers’ behaviour depends not only on the products’ attributes, but also the consequences perceived by them and the alignment with their values. This paper aims to investigate the impacts of the Attributes of coffees in capsules on the consequences perceived by consumers concerning their consumption and the effects of these Consequences on consumers’ Values.Design/methodology/approachThis study developed a scale for assessing the perception of consumers of coffee in capsules about Attributes, Consequences and Values (A-C-V) regarding its consumption. A link to this survey’s electronic questionnaire was posted on the social networks Facebook and Peabirus. This research sample is for convenience and accessibility and has 213 consumers of coffee in capsules. Structural Equation Modelling (SEM) was the statistical method used for data analysis.FindingsAttributes have two sub-dimensions (Own attributes and Functional attributes), while Consequences have three sub-dimensions (Handling Benefits, Rational Benefits, Convenience Benefits) and Values have just one dimension. Also, SEM has shown a statistically significant positive relationship between A-C-V perceived by consumers of coffee in capsules. These results confirm the hypotheses developed based on the Means-End Chain Theory (MEC).Originality/valueAs academic contributions, this paper develops a structural model that quantitatively demonstrates the impacts of Attributes perceived by consumers of coffee in capsules on the Consequences of consumption and its effects on their Values. The present survey is the first in the literature that uses structural models contemplating A-C-V. As managerial contributions, this survey provides relevant information to the decision-making of several stakeholders of the chain of coffee in capsules.