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

authored by
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.

Organisation(s)
Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
External Organisation(s)
Istanbul Technical University
Ahi Evran University
University of Queensland
Type
Review article
Journal
Current Opinion in Food Science
Volume
55
ISSN
2214-7993
Publication date
02.2024
Publication status
Published
Peer reviewed
Yes
ASJC Scopus subject areas
Food Science, Applied Microbiology and Biotechnology
Electronic version(s)
https://doi.org/10.1016/j.cofs.2023.101111 (Access: Closed)