Adsorption of Reactive Black 5 and Congo Red from aqueous solution by coffee waste modified with polyethylenimine was investigated. The removal percentages of both dyes increased with amount of polyethyleneimine in the modified adsorbent. Characterization revealed that polyethyleneimine modification improved the adsorbent surface chemistry, while slight improvement of adsorbent textural properties was also observed. The adsorbent’s excellent performance was demonstrated by high removal percentages towards the anionic dyes in most experimental runs. The modelling result showed that anionic dyes adsorption occurred via monolayer adsorption, and chemisorption was the rate-controlling step. The adsorbent possesses higher maximum adsorption capacity towards Reactive Black 5 (77.52 mg/g) than Congo Red (34.36 mg/g), due to the higher number of functional groups in Reactive Black 5 that interact with the adsorbent. This study reveals the potential of adsorbent derived from coffee waste in textile wastewater treatment. Furthermore, surface chemistry modification is proven as an effective strategy to enhance the performance of biowaste-derived adsorbents.

Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.