Acuna R, Bassuner R, Beilinson V, Cortina H (2002) Coffee seeds contain 11S storage proteins. Physiol Plant 105(1):122–131. https://doi.org/10.1034/j.1399-3054.1999.105119.x
Atabani AE, Ali I, Naqvi SR, Badruddin IA, Aslam M, Mahmoud E, Almomani F, Juchelkova D, Atelge MR, Khan TY (2022) A state-of-the-art review on spent coffee ground (SCG) pyrolysis for future biorefinery. Chemosphere 286:131730. https://doi.org/10.1016/j.chemosphere.2021.131730
Barrios C, Fernández-Delgado M, López-Linares JC, García-Cubero MT, Coca M, Lucas S (2022) A techno-economic perspective on a microwave extraction process for efficient protein recovery from agri-food wastes. Ind Crops Prod 186:115166. https://doi.org/10.1016/j.indcrop.2022.115166
Battista F, Zuliani L, Rizzioli F, Fusco S, Bolzonella D (2021) Biodiesel, biogas and fermentable sugars production from spent coffee grounds: a cascade biorefinery approach. Biores Technol 342:125952. https://doi.org/10.1016/j.biortech.2021.125952
Belitz HD, Grosch H, Schieberte P (2004) Food Chemistry. Springer, Berlin, Germany. https://doi.org/10.1007/978-3-540-69934-7
Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L (2023) The potential of spent Coffee Grounds in Functional Food Development. Nutrients 15(4):994. https://doi.org/10.3390/nu15040994
Bhattarai RR, Al-Ali H, Johnson SK (2022) Extraction, isolation and nutritional quality of coffee protein. Foods 11(20):3244. https://doi.org/10.3390/foods11203244
Bomfim ASC, Oliveira DM, Voorwald HJC, Benini KCCC, Dumont M, Rodrigue D (2022) Valorization of spent Coffee Grounds as Precursors for Biopolymers and Composite Production. Polymers 14:437. https://doi.org/10.3390/polym14030437
Campos-Vega R, Oomah BD, Loarca-Pina G, Vergara-Castaneda HA (2013) Common beans and their non-digestible fraction: cancer inhibitory activitydan overview. Foods 2(3):374e392. https://doi.org/10.3390/foods2030374
Campos-Vega R, Loarca-Piña G, Vergara-Castañeda HA, Oomah BD (2015) Spent coffee grounds: a review on current research and future prospects. Trends Food Sci Technol 45(1):24–36. https://doi.org/10.1016/j.tifs.2015.04.012
Choi HS, Park ED, Park Y, Han SH, Hong KB, Suh HJ (2016) Topical application of spent coffee ground extracts protects skin from ultraviolet B-induced photoaging in hairless mice. Photochem Photobiol Sci 15:779–790. https://doi.org/10.1039/C6PP00045B
Coelho JP, Robalo MP, Boyadzhieva S, Stateva RP (2021) Microwave-assisted extraction of Phenolic Compounds from Spent Coffee Grounds. Process optimization applying design of experiments. Molecules 26(23):7320. https://doi.org/10.3390/molecules26237320
Costa CFFA, Amorim CL, Duque AF, Reis MAM, Castro PML (2022) Valorization of wastewater from food industry: moving to a circular bioeconomy. Rev Environ Sci Biotechnol 21:269–295. https://doi.org/10.1007/s11157-021-09600-1
Cruz R, Cardoso MM, Fernandes L, Oliveira M (2012) Espresso coffee residues: a Valuable source of Unextracted Compounds. J Agri Food Chem 60(32):7777–7784. https://doi.org/10.1021/jf3018854
Deshmukh A (2021) The world’s top coffee producing countries. Visual Capitalist. https://www.visualcapitalist.com/worlds-top-coffee-producing-countries/
Efthymiopoulos I, Hellier P, Ladommatos N, Kay A, Mills-Lamptey B (2019) Effect of solvent extraction parameters on the recovery of oil from spent Coffee Grounds for Biofuel Production. Waste Biomass Valor 10:253–264. https://doi.org/10.1007/s12649-017-0061-4
Fanali C, Posta SD, Dugo L, Gentili A, Mondello L, De Gara L (2020) Choline-chloride and betaine-based deep eutectic solvents for green extraction of nutraceutical compounds from spent coffee ground. J Pharm Biomed Anal 189:113421. https://doi.org/10.1016/j.jpba.2020.113421
Febrianto NA (2018) Liberation of protein and antioxidative compound from spent coffee ground through protein hydrolysis. Pelita Perkebunan (a coffee and Cocoa. Res Journal) 34(2):95–103. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.318
Franca AS, Oliveira LS (2022) Potential uses of spent Coffee Grounds in the Food Industry. Foods 11(14):2064. https://doi.org/10.3390/foods11142064
Gao L, Volpe M, Lucian M, Fiori L, Goldfarb JL (2019) Does hydrothermal carbonization as a biomass pretreatment reduce fuel segregation of coal-biomass blends during oxidation? Energy Convers Manag 181:93–104. https://doi.org/10.1016/j.enconman.2018.12.009
Ghitescu RE, Volf I, Carausu C, Bühlmann AM, Gilca IA, Popa VI (2015) Optimization of ultrasound-assisted extraction of polyphenols from spruce wood bark. Ultrason Sonochem 22:535–541. https://doi.org/10.1016/j.ultsonch.2014.07.013
Ginz M, Balzer HH, Bradbury AGW, Maier H (2000) Formation of aliphatic acids by carbohydrate degradation during roasting of coffee. Eur Food Res Technol 211:404–410. https://doi.org/10.1007/s002170000215
He F, Qin S, Yang Z, Bai X, Suo Y, Wang J (2020) Butyric acid production from spent coffee grounds by engineered Clostridium tyrobutyricum overexpressing galactose catabolism genes. Biores Technol 304:122977. https://doi.org/10.1016/j.biortech.2020.122977
Ho HM, Tran HLN, Tran TTT, Nguyen ATV, Trinh LTP (2022) Evaluating the extraction of oil and sugars from spent coffee grounds. J Agric Dev 21(1):28–39. https://doi.org/10.52997/jad.4.01.2022
Hussein H, Abouamer W, Ali H, Elkhadragy M, Yehia H, Farouk A (2022) The valorization of spent Coffee Ground Extract as a prospective Insecticidal Agent against some Main Key Pests of Phaseolus vulgaris in the Laboratory and Field. Plants 11(9):1124. https://doi.org/10.3390/plants11091124
Iriondo-DeHond A, Casas AR, del-Castillo MD (2021) Interest of coffee melanoidins as sustainable healthier food ingredients. Front Nutr 8:730343. https://doi.org/10.3389/fnut.2021.730343
Jooste T, García-Aparicio MP, Brienzo M, Van Zyl WH, Görgens JF (2013) Enzymatic hydrolysis of spent coffee ground. Appl Biochem Biotechnol 169(8):2248–2262. https://doi.org/10.1007/s12010-013-0134-1
Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW (2020) A review of Coffee By-Products including Leaf, Flower, Cherry, Husk, Silver skin, and spent Grounds as Novel Foods within the European Union. Foods 9(5):665. https://doi.org/10.3390/foods9050665
Kueh ABH (2021) Spent ground coffee–awaking the sustainability prospects. Environ Toxicol Manage 1(1):1–6. https://doi.org/10.33086/etm.v1i1.2016
Leow Y, Yew PYM, Chee PL, Loh XJ, Kai D (2021) Recycling of spent coffee grounds for useful extracts and green composites. RSC Adv 11(5):2682–2692. https://doi.org/10.1039/D0RA09379C
Liu Y, Lu Y, Liu SQ (2021a) The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: the yeasts growth and chemical compounds modulation by yeast extracts. Curr Res Food Sci 4:489–498. https://doi.org/10.1016/j.crfs.2021.07.004
Liu Y, Yuan W, Lu Y, Liu SQ (2021b) Biotransformation of spent coffee grounds by fermentation with monocultures of Saccharomyces cerevisiae and Lachancea thermotolerans aided by yeast extracts. LWT Food Sci Technol 138:110751. https://doi.org/10.1016/j.lwt.2020.110751
Master PBZ, Macedo RCO (2021) Effects of Dietary Supplementation in Sport and Exercise: a review of evidence on milk proteins and amino acids. Crit Rev Food Sci Nutr 61:1225–1239. https://doi.org/10.1080/10408398.2020.1756216
McNutt J, He QS (2018) Spent coffee grounds: a review on current utilization. J Ind Eng Chem 71:78–88. https://doi.org/10.1016/j.jiec.2018.11.054
Mussatto SI, Machado EMS, Martins S, Teixeira JA (2011) Production, composition and application of coffee and its industrial residues. Food Bioprocess Technol 4:661–672. https://doi.org/10.1007/s11947-011-0565-z
Okur I, Soyler B, Sezer P, Oztop MH, Alpas H (2021) Improving the recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by environmentally friendly extraction techniques. Molecules 26(3):613. https://doi.org/10.3390/molecules26030613
Olechno E, Puścion-Jakubik A, Zujko ME, Socha K (2021) Influence of various factors on Caffeine Content in Coffee Brews. Foods 10(6):1208. https://doi.org/10.3390/foods10061208
Oliva A, Tan LC, Papirio S, Esposito G, Lens PNL (2022) Use of N-Methylmorpholine N-Oxide (NMMO) pretreatment to enhance the bioconversion of lignocellulosic residues to methane. Biomass Conv Bioref. https://doi.org/10.1007/s13399-022-03173-x
Panzella L, Perez-Burillo S, Pastoriza S, Martín M, Cerruti P, Goya L, Ramos S, Rufian-Henares JS, Napolitano A, d’Ischia M (2017) High antioxidant action and prebiotic activity of hydrolyzed spent coffee grounds (HSCG) in a simulated digestion–fermentation model: toward the development of a novel food supplement. J Agric Food Chem 65(31):6452–6459. https://doi.org/10.1021/acs.jafc.7b02302
Rabelo RS, Machado MTC, Martínez J, Hubinger MD (2016) Ultrasound assisted extraction and nanofiltration of phenolic compounds from artichoke solid wastes. J Food Eng 178:170–180. https://doi.org/10.1016/j.jfoodeng.2016.01.018
Comments (0)