Academic Journal
Valorization of spent coffee grounds and their applications in food science
| Title: | Valorization of spent coffee grounds and their applications in food science |
|---|---|
| Authors: | Uyory Choe |
| Source: | Current Research in Food Science, Vol 10, Iss , Pp 101010- (2025) |
| Publisher Information: | Elsevier, 2025. |
| Publication Year: | 2025 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Spent coffee grounds, Valorization, Food packaging, Bioactive compounds, Functional foods, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2665-9271 49573446 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2665927125000413; https://doaj.org/toc/2665-9271 |
| DOI: | 10.1016/j.crfs.2025.101010 |
| Access URL: | https://doaj.org/article/f64bce49573446fd9fed23939d60637e |
| Accession Number: | edsdoj.f64bce49573446fd9fed23939d60637e |
| Database: | Directory of Open Access Journals |
| ISSN: | 26659271 49573446 |
|---|---|
| DOI: | 10.1016/j.crfs.2025.101010 |
| Published in: | Current Research in Food Science |
| Language: | English |