Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies

Batista, Juliane Oliveira; Cordeiro, Caroline Car; Klososki, Suellen Jensen; Santos, Caroline Mongruel Eleutério dos; Leão, Gabriel Mathias Carneiro; Pimentel, Tatiana Colombo; Rosset, Michele

doi:10.1080/15428052.2022.2026266

Cited by 2 publications

(1 citation statement)

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“…A small human clinical trial looking at chronotype and circadian locomotor activity in young adults found that the consumption of antioxidant fibre from SCG improved quality and length of sleep associated with an increased fermentation in the colon and short-chain fatty acids [ 84 ]. Furthermore, the inclusion of SCG with gluten-free flour (rice) in cookies improved sensory acceptance, with higher nutritional value as a source of fibre and polyphenols [ 86 ]. Figure 3 summarises the potential health benefits based on existing experimental evidence on SCG.…”

Section: Health Benefits Of Scgmentioning

confidence: 99%

The Potential of Spent Coffee Grounds in Functional Food Development

et al. 2023

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Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6–8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.

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Section: Health Benefits Of Scgmentioning

confidence: 99%