Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages

Abstract

This work describes a new process for the production of beverages from spent coffee grounds (SCG), as well as the chemical and sensory profiles. The process consisted of the extraction of antioxidant phenolic compounds of SCG, followed by the fermentation of this extract supplemented with sucrose and fermented broth distillation. Thus, two fermented (10.4% and 10.0% of ethanol, by volume) and two distillated (38.1% and 40.2% of ethanol, by volume) beverages were obtained. A total of 45 and 59 volatile compounds (alcohols, esters, aldehydes, terpenes, lactones, pyrazines, norisoprenoids, volatile phenols and acids) identified and quantified by GC-MS characterized the aroma and flavor of the fermented and distilled beverages, respectively. Twenty sensory descriptors define the sensory profile of the two beverages which corroborated the pleasant smell and taste of coffee in the distillate beverage. Therefore, this work demonstrates that the fermented and distilled beverages obtained from spent coffee grounds have acceptable organoleptic qualities that make them suitable for human consumption.

Antioxidant and Anti‐Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration

“…SCG is a nonedible resource, which is not entering into the food chain, and its disposal in the environment is dangerous since SCG contains caffeine, tannins, and polyphenols that make it a toxic residue [6,7]. On these bases, numerous authors have suggested different ways to recycle SCG, to manage and reduce its disposal [8][9][10]. SCG can be used as a source of oil for biodiesel production [11][12][13] or as a source of recoverable sugars which can be employed as food addictive or for bioethanol production [13][14][15][16].…”

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

“…Coffee companies generate a significant amount of liquid and solid wastes (by-products); around 90% of the weight of coffee cherries (mostly pulp) is discarded during processing as agricultural waste or by-product [ 1 ]. Several authors have previously proposed different approaches to reuse the coffee by-products in order to reduce their disposal [ 2 , 3 , 4 , 5 , 6 , 7 ]. Among these by-products is coffee silverskin (CS), which is the major residue generated during the roasting process.…”

An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS

“…3 For this reason, in the latest years, several authors have proposed original mechanisms to reuse SCG, in order to manage and reduce its disposal. [4][5][6][7][8] Some of them have suggested the used of SCG as a source of oil for biodiesel production; 5 others have proposed the application of SCG as a source of recoverable sugars that can be extracted and employed as food addictive or for bioethanol production. [9][10][11][12] Several works have reported the study of SCG constituents and their application in the food and nutraceutical industries.…”

“…Annually, it has been estimated that about 6 million tons of SCG are produced worldwide 3 . For this reason, in the latest years, several authors have proposed original mechanisms to reuse SCG, in order to manage and reduce its disposal 4–8 . Some of them have suggested the used of SCG as a source of oil for biodiesel production; 5 others have proposed the application of SCG as a source of recoverable sugars that can be extracted and employed as food addictive or for bioethanol production 9–12 .…”