High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion–Fermentation Model: Toward the Development of a Novel Food Supplement

2017 ◽  
Vol 65 (31) ◽  
pp. 6452-6459 ◽  
Author(s):  
Lucia Panzella ◽  
Sergio Pérez-Burillo ◽  
Silvia Pastoriza ◽  
María Ángeles Martín ◽  
Pierfrancesco Cerruti ◽  
...  
Keyword(s):  
Food Supplement ◽  
Antioxidant Action ◽  
Spent Coffee Grounds ◽  
Novel Food ◽  
Prebiotic Activity ◽  
Simulated Digestion ◽  
Coffee Grounds ◽  
Fermentation Model

scholarly journals A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 665 ◽  
Author(s):  
Tizian Klingel ◽  
Jonathan I. Kremer ◽  
Vera Gottstein ◽  
Tabata Rajcic de Rezende ◽  
Steffen Schwarz ◽  
...  
Keyword(s):  
European Union ◽  
Animal Feed ◽  
Safety Data ◽  
Coffee Bean ◽  
Green Coffee ◽  
The European Union ◽  
Spent Coffee Grounds ◽  
Novel Food ◽  
Coffee Grounds ◽  
By Products

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

scholarly journals Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Fabrizio Sarghini ◽  
Francesco Marra ◽  
Angela De Vivo ◽  
Paola Vitaglione ◽  
Gianluigi Mauriello ◽  
...  
Keyword(s):  
Reaction Time ◽  
Acid Hydrolysis ◽  
High Resolution Mass Spectrometry ◽  
Water Soluble ◽  
Mass Spectrometry Analysis ◽  
Bacterial Strains ◽  
Spent Coffee Grounds ◽  
Prebiotic Activity ◽  
Coffee Grounds ◽  
Promising Source

Abstract Background Spent coffee grounds (SCG) are a promising source of natural by-products which can be used for different purposes. In this work, a possible use of oligosaccharides isolated from SCG as functional ingredients was investigated. SCGs were treated with an acid hydrolysis at high temperature (200 °C) in a closed reactor setting reaction time of 30, 60 and 90 s depending on the sample (original or defatted). A comprehensive study of the resulted water-soluble hydrolysate using a high-resolution mass spectrometry analysis was performed. Additionally, the growth of four Lactobacillus strains was tested to assess the prebiotic potential of the hydrolysate. Results Oligosaccharide chains formed by hexoses with a degree of polymerization ranging from 3 to 6 were identified and characterized. Regardless of the composition and the reaction time of hydrolysis, the bacterial activity of SCG extracts exhibited significantly higher values than the well-known versatile carbohydrate used by food industry, i.e., inulin. Conclusions The results pave the way toward the use of hydrolysate SCG as an innovative ingredient intended to fortify food formulations. The diversity in coffee oligosaccharides composition suggests their selective prebiotic activity for specific bacterial strains. Graphical Abstract

scholarly journals Performance Optimisation of Fuel Pellets Comprising Pepper Stem and Coffee Grounds through Mixing Ratios and Torrefaction

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4667
Author(s):  
Sunyong Park ◽  
Hui-Rim Jeong ◽  
Yun-A Shin ◽  
Seok-Jun Kim ◽  
Young-Min Ju ◽  
...  
Keyword(s):  
Calorific Value ◽  
Basic Information ◽  
Spent Coffee Grounds ◽  
Mixing Ratios ◽  
Moisture Contents ◽  
Fuel Pellets ◽  
Coffee Grounds ◽  
Coffee Ground ◽  
Fuel Characteristics ◽  
By Products

Agricultural by-products have several disadvantages as fuel, such as low calorific values and high ash contents. To address these disadvantages, this study examined the mixing of agricultural by-products and spent coffee grounds, for use as a solid fuel, and the improvement of fuel characteristics through torrefaction. Pepper stems and spent coffee grounds were first dried to moisture contents of <15% and then combined, with mixing ratios varying from 9:1 to 6:4. Fuel pellets were produced from these mixtures using a commercial pelletiser, evaluated against various standards, and classified as grade A, B, or Bio-SRF. The optimal ratio of pepper stems to spent coffee grounds was determined to be 8:2. The pellets were torrefied to improve their fuel characteristics. Different torrefaction temperatures improved the mass yields of the pellets to between 50.87% and 88.27%. The calorific value increased from 19.9% to 26.8% at 290 °C. The optimal torrefaction temperature for coffee ground pellets was 230 °C, while for other pellets, it was 250 °C. This study provides basic information on the potential enhancement of agricultural by-products for fuel applications.

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Spent coffee grounds and tea leaf residues: Characterization, evaluation of thermal reactivity and recovery of high-value compounds

2021 ◽  
Vol 150 ◽  
pp. 106141
Author(s):  
Ekaterina Sermyagina ◽  
Clara Lisseth Mendoza Martinez ◽  
Markku Nikku ◽  
Esa Vakkilainen
Keyword(s):  
Spent Coffee Grounds ◽  
Thermal Reactivity ◽  
Coffee Grounds ◽  
Tea Leaf

scholarly journals Effect of Processed Beverage By-Product-Based Diets on Biological Parameters, Conversion Efficiency and Body Composition of Hermetia illucens (L) (Diptera: Stratiomyidae)

Insects ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 475
Author(s):  
Vassilios Sideris ◽  
Maria Georgiadou ◽  
Georgios Papadoulis ◽  
Konstantinos Mountzouris ◽  
Antonios Tsagkarakis
Keyword(s):  
Body Composition ◽  
Crude Protein ◽  
Larval Density ◽  
Mass Reduction ◽  
Spent Coffee Grounds ◽  
Hermetia Illucens ◽  
Protein Levels ◽  
Spent Grains ◽  
Coffee Grounds ◽  
By Products

The effect of spent coffee grounds (SCG), brewer’s spent grains (BSG) and their mixtures with the addition of brewer’s yeast (BY) were tested in two rearing densities of the Black Soldier Fly, Hermetia illucens (L.). Different treatments were investigated on larval development, survival, yield, protein conversion (PrCR) and bioconversion rate (BCR), substrate mass reduction and body composition of the insect. BSF larvae were able to develop sufficiently in all diets, except on sole SCG. The addition of BY enhanced the performance properties of diets, especially in the case of SCG, where larvae underperformed. Substrate mass reduction, PrCR and BCR were affected only by feed and exhibited higher values on reference feed, followed by BSG and SCG+BSG enriched with BY. Density did not have a significant effect on various larval nutrients, except for fat, which was higher on larvae fed enriched feeds with BY and in the 300 larval density. The interaction between feed and density strongly affected the nitrogen and protein levels, larval yield and ash. Generally, diets which contained SCG exhibited high larval crude protein levels. Our results illustrate that low value beverage by-products can be successfully utilized as constituents of a successful BSF diet.

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