Optimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction

Abstract

: Spent coffee grounds (SCGs) are a by-product of the food industry, which contains a rich source of polysaccharides. This research was to study the extraction of polysaccharides from SCGs by environmentally friendly technic of pressurized hot water. The process optimization was investigated by response surface methodology (RSM) to produce the highest extraction yield with a dif-ferent temperature of 80–120 °C, a pressure of 4–12 bars, and an extracted time of 60–180 min. The pressurized hot water showed an efficient technique to recover polysaccharides from SCG.