Subcritical water mediated conversion of spent coffee grounds into physiologically active biomaterials for utilization in food industry
Year: 2025
Type: article
Abstract: This study examined the effects of subcritical water (SW) extraction on the compositional and physiological changes in spent coffee grounds (SCG). SW at 250 °C effectively reduced the residual solid content in SCG. However, Maillard interactions limited protein recovery from SCG, and SCG extracted at a temperature greater than 250 °C exhibited lower angiotensin-converting enzyme (ACE) inhibitory activity compared with those extracted at a temperature below 200 °C, indicating that the bioactivities of the SCG extracts were depended on the applied SW temperature. The SCG extracted at lower than 200 °C exhibited prebiotic potential for Lactobacillus rhamnosus GG (LGG) and Enterococcus faecium , whereas those extracted at greater than 250 °C demonstrated an antimicrobial ability toward the probiotic strains owing to the production of thermal derivatives of sugars such as acids and 5-hydroxymethylfurfural (HMF). The temperature-dependent thermochemical changes in SCG afforded a complex taste profile with less bitterness. Therefore, this study revealed that SW had the potential to convert coffee byproducts into useful food ingredients. • Hydrothermal solubilization of spent coffee grounds requires greater than 200 °C. • Maximum antioxidative activity of spent coffee grounds were obtained at 250 °C. • Spent coffee ground extracts have prebiotic potential at 100°C–200 °C. • Strong antibacterial activity of spent coffee grounds was found at > 250 °C. • Complex taste attributes of spent coffee ground extracts masked the bitterness.
Source: LWT
Institutions: Sejong University, Konkuk University
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4407087075