Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process

Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells

“…Similarly, Mariotti-Celis et al [22] reported a TPC of 821 mg GAE/100 g dry weight in extracts from SCG obtained by hot pressurized liquid extraction, using hot water and a temperature of 60 • C. Furthermore, Ramón-Gonçalves et al [23] reported a TPC of 900 ± 200 mg GAE/100 g dry weight in extracts of SCG. Other studies have been carried out to determine the TPC of SCG, and values varied from 1754 ± 26 mg GAE/100 g dry weight [24] to 73,030 ± 20 mg GAE/100 g dry weight [25]. The differences in the TPC from these and our study might be due to the extraction conditions (solvent, temperature, time), variety of the beans, conditions of the roasting processes, among other factors [26].…”

Nutritional and functional properties of spent coffee ground‐cheese whey powder

“…According to the results presented above, the 10‐SCG/CW was selected for further evaluation, due allowed obtaining a novel ingredient with desirable nutritional value and health potential, antioxidant compounds, and low content of toxic compounds; in addition to some physicochemical and technological properties such as moisture content, water activity, apparent density, color, particle size, oil holding capacity, Zeta potential, and formation capacity and foam stability (Osorio‐Arias, Delgado‐Arias, Cano, et al, 2019). In the same way, it allows having a product with potential nutritional and health benefits, and low content of toxic compounds (HMF and furfural).…”

“…The scavenging ability of the obtained powders was determined by the ABTS assay. Firstly, the antioxidants from the SCG/CW powder were extracted following the methodology described by Osorio-Arias, Delgado-Arias, Cano, et al (2019), with some modifications. One gram of SCG/CW was mixed with 6 ml of ethanol: water solution (50:50 v/ v) and 6 ml of acetone: water (60:40 v/v).…”

“…On the other hand, the protein content in SCG (as a raw material) is 12.75 g/100 g d.b. (Osorio-Arias, Delgado-Arias, Cano, et al, 2019), where glutamic acid and leucine are the predominant amino acids (Lago, Antoniassi, & Freitas, 2000).…”

Experimental studies of the kinetics of infrared drying of spent coffee grounds

“…In [15], the main goal is to evaluate the effect of various convective drying conditions on some technological and functional properties of the spent coffee grounds and to determine the kinetics of thermal decomposition of chlorogenic acids. The experiments are carried out at an air temperature of 40-60 °C, an air flow rate of 1.0-2.0 m/s and a layer thickness of 0.01-0.2 m. The effective diffusion coefficient, humidity, water activity, and water retention capacity, oil, antioxidant ability are determined.…”