Valorization of spent coffee grounds and their applications in food science [PDF]
Current Research in Food ScienceSpent 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 ...
Uyory Choe
doaj +2 more sources
Valorization of Spent Coffee Grounds as a Natural Source of Bioactive Compounds for Several Industrial Applications—A Volatilomic Approach [PDF]
Foods, 2022 Coffee is one of the most popular beverages worldwide, whose production and consumption result in large amounts of waste, namely spent coffee grounds, constituting an important source of compounds for several industrial applications. This work focused on
Carolina Andrade +2 more
doaj +3 more sources
Spent Coffee Grounds as a Source of Chlorogenic Acid [PDF]
MoleculesSpent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders.
Krystyna Pyrzynska
doaj +2 more sources
Thermo-Catalytic Reforming of spent coffee grounds [PDF]
Bioresources and Bioprocessing, 2019 Conversion of spent coffee grounds through the Thermo-Catalytic Reforming system (TCR®) is evaluated in this study. While, the TCR® is a technology that has been developed by Fraunhofer UMSICHT, which combines an intermediate pyrolysis and a catalytic ...
Mohamed Elmously +4 more
doaj +3 more sources
ZnO@C (core@shell) microspheres derived from spent coffee grounds as applicable non-precious electrode material for DMFCs [PDF]
Scientific Reports, 2017 Although numerous reports have introduced non precious electrocatalysts for methanol oxidation, most of those studies did not consider the corresponding high onset potential which restricts utilization in real fuel cells. In this study, an −90 mV [vs. Ag/
Zafar Khan Ghouri +3 more
doaj +2 more sources
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials [PDF]
Food Chemistry, 2017 Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from ...
Solange Inês Mussatto
exaly +3 more sources
Potential Uses of Spent Coffee Grounds in the Food Industry
Foods, 2022 Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and ...
Adriana S. Franca, Leandro S. Oliveira
doaj +1 more source
Activation of spent coffee ground for the removal of glyphosate in aqueous solution [PDF]
E3S Web of Conferences, 2023 Glyphosate (N-(phosphonomethyl) glycine) is one of the most widely used herbicides on agricultural land with an annual consumption is about 826 million kg in 2014, resulting in considerable amounts of water and soil pollution.
Nguyen Tuan-Anh +3 more
doaj +1 more source
Molecules, 2022 Coffee is one of the world’s most popular beverages, and its consumption generates copious amounts of waste. The most relevant by-product of the coffee industry is the spent coffee grounds, with 6 million tons being produced worldwide per year.
Carolina Andrade +2 more
doaj +1 more source
Physicochemical characterization and energy recovery of spent coffee grounds
Journal of Materials Research and Technology, 2021 This paper tackles the physicochemical characterization of spent coffee grounds resulting from a blend of six types of coffee (Arabica and Robusta) used in different proportions in a professional DeLonghi coffee machine.
Victoria Bejenari +7 more
doaj +1 more source