Valorization of spent coffee grounds: A review

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Valorization of spent coffee grounds: A review

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Valorization of spent coffee grounds: A review

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD AND BIOPRODUCTS PROCESSING

ISSN

0960-3085

e-ISSN

1744-3571

Svazek periodika

110

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

16

Strana od-do

104-119

Kód UT WoS článku

000439538400010

EID výsledku v databázi Scopus

2-s2.0-85052191167