Choe Uyory
Department of Food & Nutrition, Konkuk University, Chungju-si, Chungcheongbuk-do, 27478, South Korea.
Curr Res Food Sci. 2025 Feb 24;10:101010. doi: 10.1016/j.crfs.2025.101010. eCollection 2025.
Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability.
咖啡渣作为咖啡消费的副产品大量产生。虽然咖啡渣通常作为废物丢弃，但仍含有有价值的生物活性化合物，包括咖啡因、绿原酸和多酚，以及膳食纤维、蛋白质和必需矿物质。由于这些营养特性，目前对咖啡渣的研究包括发酵饮料、松饼和饼干等烘焙食品以及冰淇淋甜筒。本图形综述探讨了与咖啡渣相关的化学成分和潜在健康益处。此外，还探讨了咖啡渣在包括发酵饮料和烘焙食品在内的食品、食品包装中的应用，以及食品安全问题。将咖啡渣用作食品中的功能性成分，不仅通过减少浪费有助于可持续发展，还能提高含有咖啡渣的产品的营养成分。未来的研究不仅应关注咖啡渣的有效利用，还应解决潜在的安全问题，如丙烯酰胺的形成和重金属污染，以确保食品安全和消费者的接受度。
