Valorization of SCG through Extraction of Phenolic Compounds and Synthesis of New Biosorbent

Nikoletta Solomakou, Panagiota Tsafrakidou and Athanasia M. Goula
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Nikoletta Solomakou: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Panagiota Tsafrakidou: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece
Athanasia M. Goula: Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 54124 Thessaloniki, Greece

Sustainability, 2022, vol. 14, issue 15, 1-23

Abstract: Coffee is considered to be one of the most renowned beverages and it is the second-most consumed product worldwide. Spent coffee grounds (SCGs) are the primary solid residue, which are generated during the coffee powder brewing in hot water or steam. The formation of huge amounts of these byproducts poses a severe threat to the environment, due to their organic nature and their high phenolic compounds concentration. Nevertheless, the latter are characterized as bioactive compounds with high antioxidant activity turning SCG into an economical raw matrix for the isolation of valuable components. Phenolic compounds that can be isolated from coffee byproducts can be potentially used as natural antioxidants in food, pharmaceutical, and cosmetics industries. Thus, the research community has focused its efforts on the optimization of phenolics extraction by the development of novel environmentally friendly techniques except for conventional maceration extraction using organic solvents. The objective of this review is to present an inclusive summary of the revalorization of SCGs and the potential uses of those solid residues through the recovery of phenolic compounds or the use of untreated or treated SCGs as biosorbents of valuable compounds from other food industry byproducts.

Keywords: biosorbent; food waste; polyphenols recovery; spent coffee grounds; waste management (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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