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)