The Potential of Spent Coffee Grounds in Functional Food Development
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 (...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/4/994 |
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| author | Elza Bevilacqua Vinicius Cruzat Indu Singh Roselyn B. Rose’Meyer Sunil K. Panchal Lindsay Brown |
| author_facet | Elza Bevilacqua Vinicius Cruzat Indu Singh Roselyn B. Rose’Meyer Sunil K. Panchal Lindsay Brown |
| author_sort | Elza Bevilacqua |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T08:18:58Z |
| format | Article |
| id | doaj.art-73dc65f5a6ef4e2b9a222ab150078006 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T08:18:58Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-73dc65f5a6ef4e2b9a222ab1500780062023-11-16T22:31:48ZengMDPI AGNutrients2072-66432023-02-0115499410.3390/nu15040994The Potential of Spent Coffee Grounds in Functional Food DevelopmentElza Bevilacqua0Vinicius Cruzat1Indu Singh2Roselyn B. Rose’Meyer3Sunil K. Panchal4Lindsay Brown5School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, AustraliaFaculty of Health, Southern Cross University, Gold Coast, QLD 4225, AustraliaSchool of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, AustraliaSchool of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, AustraliaSchool of Science, Western Sydney University, Richmond, NSW 2753, AustraliaSchool of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, AustraliaCoffee 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.https://www.mdpi.com/2072-6643/15/4/994spent coffee groundschlorogenic acidmelanoidinstrigonellinecaffeine |
| spellingShingle | Elza Bevilacqua Vinicius Cruzat Indu Singh Roselyn B. Rose’Meyer Sunil K. Panchal Lindsay Brown The Potential of Spent Coffee Grounds in Functional Food Development Nutrients spent coffee grounds chlorogenic acid melanoidins trigonelline caffeine |
| title | The Potential of Spent Coffee Grounds in Functional Food Development |
| title_full | The Potential of Spent Coffee Grounds in Functional Food Development |
| title_fullStr | The Potential of Spent Coffee Grounds in Functional Food Development |
| title_full_unstemmed | The Potential of Spent Coffee Grounds in Functional Food Development |
| title_short | The Potential of Spent Coffee Grounds in Functional Food Development |
| title_sort | potential of spent coffee grounds in functional food development |
| topic | spent coffee grounds chlorogenic acid melanoidins trigonelline caffeine |
| url | https://www.mdpi.com/2072-6643/15/4/994 |
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