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

Liu, Yunjiao; Lu, Yuyun; Liu, Shao-Quan

doi:10.1016/j.crfs.2021.07.004

Cited by 20 publications

(11 citation statements)

References 39 publications

(59 reference statements)

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“…Overall, the distillate beverages presented better sensory quality, although the authors concluded that both the fermented and distilled beverages obtained based on SCG extracts presented acceptable organoleptic qualities. A recent study evaluated the potential of producing fermented beverages from SCG extract employing non-Saccharomyces wine yeasts, namely Torulaspora delbrueckii and Pichia kluyveri [ 41 ]. An SCG hydrolysate was prepared based on a sequential acidic/enzymatic hydrolysis method, pasteurized, and later fermented.…”

Section: Applicationsmentioning

confidence: 99%

Potential Uses of Spent Coffee Grounds in the Food Industry

Franca

Oliveira

2022

Foods

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Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.

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Section: Applicationsmentioning

confidence: 99%

Potential Uses of Spent Coffee Grounds in the Food Industry

Franca

Oliveira

2022

Foods

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“…We speculated that this problem may be related to insufficient nitrogen and phosphorus sources and the existence of a toxic component, such as coffee polyphenols, in the SCG extract. In previous studies, Liu et al [16][17][18] comprehensively analyzed the chemical composition of SCG hydrolysates before and after the microbial transformation, and found the insufficient assimilable nitrogen of unfermented SCG hydrolysates. As shown in Table S5, regarding the chemical parameters of unfermented SCG extract used in this work, a similar phenomenon was observed, revealing the necessity of supplementing with a nitrogen source in SCG extract fermentation.…”

Section: Analysis Of Fermentation Blocked In Scg Extractmentioning

confidence: 99%

“…SCG are rich in high value molecules and organic compounds and might retain the typical flavor and taste of coffee [14,15], making it a source of brewing potential for new coffee-flavored alcoholic beverages or flavoring liquors. Liu et al [16][17][18] develops SCG fermented beverages (SFB) using different inoculation strategies and analyzes the changes of strains growth and chemical compositions in fermentation. Sampaio et al [11] produces SCG distilled spirits (SDS) using SCG extract and analyzes the sensory profile.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses

Wang

et al. 2021

Fermentation

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In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors.

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“…Recently, pre-treated SCG has been applied to develop alcoholic beverages with ethanol content ranging from 3 % to 10 % (v/v) fermented with monocultures of Saccharomyces cerevisiae and non- Saccharomyces yeasts ( Lachancea theromtolerans , Torulaspora delbrueckii and Pichia kluyveri ), and/or in combination with lactic acid bacteria (LAB, e.g. Oenococcus oeni ) ( Machado et al, 2018 ; Liu et al, 2021a , b , c ). The fermentation process of alcoholic beverages includes alcoholic fermentation (AF) and sometimes, malolactic fermentation (MLF) ( Matthews et al, 2004 ).…”

Section: Introductionmentioning

confidence: 99%

“…Generally, AF positively enhances the production of aromatic profiles in the fermented SCG hydrolysates, with a significant volatile diversity from non- Saccharomyces yeasts such as L . theromtolerans ( Liu et al, 2021a , Liu et al, 2021b , Liu et al, 2021c ). MLF affects the flavor via changing the amount of lactic acid and some volatile constituents (e.g.…”

Section: Introductionmentioning

confidence: 99%