Bio-recycling of spent coffee grounds: Recent advances and potential applications

verfasst von

Büşra Yusufoğlu, Gizem Kezer, Yifan Wang, Zyta M. Ziora, Tuba Esatbeyoglu

Abstract

Coffee (Coffea) is one of the largest-selling beverages in the world, creating a large amount of waste. The spent coffee grounds (SCG) contain numerous organic compounds (fatty acids, amino acids, polysaccharides and polyphenols) and minerals with extremely high economic value for recycling and thus have the potential to be used in the pharmaceutical and cosmetic industries. Several studies have indicated various products that can be valorised from SCG, including biofuel, biopolymers, food components (such as bioactives, i.e. antioxidants), food additives, animal feed and construction materials. This review briefly summarises the composition of SCG, mainly focusing on bio-reusing products and standard recycling methods available today, with trends for future applications and potential directions.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Technische Universität Istanbul
Kirsehir Ahi Evran University
University of Queensland

Typ

Übersichtsarbeit

Journal

Current Opinion in Food Science

Band

55

ISSN

2214-7993

Publikationsdatum

02.2024

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Angewandte Mikrobiologie und Biotechnologie

Elektronische Version(en)

https://doi.org/10.1016/j.cofs.2023.101111 (Zugang: Geschlossen)