Valorization of spent coffee grounds: A review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU128085" target="_blank" >RIV/00216305:26310/18:PU128085 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0960308518302797" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0960308518302797</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fbp.2018.05.002" target="_blank" >10.1016/j.fbp.2018.05.002</a>
Alternative languages
Result language
angličtina
Original language name
Valorization of spent coffee grounds: A review
Original language description
Spent coffee grounds (SCGs) arise as waste products through the production of instant coffee and coffee brewing. This work reviews the composition of SCGs, the methods used for the isolation of individual compounds present in SCGs, the ways of utilizing SCGs presented in the literature so far, including use of SCGs' bioactive compounds, carbohydrates, oil fraction, as well as SCGs as the whole composite without treatment or with some physical and chemical modifications. However, this work mainly focuses on biotechnological processing of SCG hydrolysates and the reason why the fermentable sugars present in SCG hydrolysates cannot support sufficiently the growth of bacteria or yeasts. The reason is basically the presence of toxic co-contaminants, which have antibacterial properties. One suggestion for how to lower the presence of such co-contaminants in SCG hydrolysates is pre-extraction of them or the inclusion of a detoxification step. This review suggests that the fractionation of SCGs and detoxification of SCG hydrolysates might contribute to increased multiple utilization of this waste in many industrial sectors. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
R - Projekt Ramcoveho programu EK
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD AND BIOPRODUCTS PROCESSING
ISSN
0960-3085
e-ISSN
1744-3571
Volume of the periodical
110
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
16
Pages from-to
104-119
UT code for WoS article
000439538400010
EID of the result in the Scopus database
2-s2.0-85052191167