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

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Büşra Yusufoğlu , Gizem Kezer , Yifan Wang , Zyta M Ziora , Tuba Esatbeyoglu
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引用次数: 0

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.

废咖啡渣的生物再循环:最新进展和潜在应用
咖啡(Coffea)是世界上销量最大的饮料之一,同时也产生了大量废弃物。废咖啡渣(SCG)含有大量有机化合物(脂肪酸、氨基酸、多糖、多酚)和矿物质,具有极高的回收利用经济价值,因此有可能用于制药和化妆品行业。一些研究表明,可从 SCG 中提取各种有价值的产品,包括生物燃料、生物聚合物、食品成分(如生物活性物质,即抗氧化剂)、食品添加剂、动物饲料和建筑材料。本综述简要概述了氯化石蜡的成分,主要侧重于生物再利用产品和目前可用的标准回收方法,以及未来的应用趋势和潜在方向。
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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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