A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies

The present work was aimed at the valorization of roasted spent coffee grounds (SCG), a major valuable and functional by-product of the coffee processing industry by supercritical fluid extraction (SCFE) of the oil therefrom using carbon dioxide, and utilizing the spent residue for the development o...

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Autores principales:	Abhinav Sharma, Aratrika Ray, Rekha S. Singhal
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Spent coffee ground Spent coffee oil Supercritical carbon dioxide Bioactivity Biorefinery Cookies Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/15e88262d84846e8ab0988f5c603192f
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spelling	oai:doaj.org-article:15e88262d84846e8ab0988f5c603192f2021-11-10T04:43:05ZA biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies2666-833510.1016/j.fufo.2021.100090https://doaj.org/article/15e88262d84846e8ab0988f5c603192f2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666833521000800https://doaj.org/toc/2666-8335The present work was aimed at the valorization of roasted spent coffee grounds (SCG), a major valuable and functional by-product of the coffee processing industry by supercritical fluid extraction (SCFE) of the oil therefrom using carbon dioxide, and utilizing the spent residue for the development of functional cookies. The process parameters of SCFE were optimized and compared with conventional Soxhlet extraction using n-hexane, following which the effect of different entrainers was evaluated under optimized conditions of SCFE (300 bar/50 °C/90 min) to obtain the maximum yield of spent coffee oil. SCFE with methanol and ethanol as entrainers at 30% (v/w) of SCG showed marginally better yields of 17.65% w/w and 16.02% w/w than 15.89% w/w obtained by hexane extraction for 16 h. The residue obtained after extraction (SCGR) was analyzed for total polyphenol content (TPC) and antioxidant activities. The SCGR was used for the preparation of cookies and compared with SCG for their textural, bioactivity, prebiotic activity, and sensory analysis. SCGR at 7% (w/w) showed the highest overall acceptability (7.3) in terms of texture and taste. Thus, the biorefinery approach presented in this work would enable the use of coffee oil as well as the defatted SCGR as a novel ingredient enriched with prebiotic activity in future food formulations.Abhinav SharmaAratrika RayRekha S. SinghalElsevierarticleSpent coffee groundSpent coffee oilSupercritical carbon dioxideBioactivityBiorefineryCookiesNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100090- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Spent coffee ground Spent coffee oil Supercritical carbon dioxide Bioactivity Biorefinery Cookies Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Spent coffee ground Spent coffee oil Supercritical carbon dioxide Bioactivity Biorefinery Cookies Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Abhinav Sharma Aratrika Ray Rekha S. Singhal A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
description	The present work was aimed at the valorization of roasted spent coffee grounds (SCG), a major valuable and functional by-product of the coffee processing industry by supercritical fluid extraction (SCFE) of the oil therefrom using carbon dioxide, and utilizing the spent residue for the development of functional cookies. The process parameters of SCFE were optimized and compared with conventional Soxhlet extraction using n-hexane, following which the effect of different entrainers was evaluated under optimized conditions of SCFE (300 bar/50 °C/90 min) to obtain the maximum yield of spent coffee oil. SCFE with methanol and ethanol as entrainers at 30% (v/w) of SCG showed marginally better yields of 17.65% w/w and 16.02% w/w than 15.89% w/w obtained by hexane extraction for 16 h. The residue obtained after extraction (SCGR) was analyzed for total polyphenol content (TPC) and antioxidant activities. The SCGR was used for the preparation of cookies and compared with SCG for their textural, bioactivity, prebiotic activity, and sensory analysis. SCGR at 7% (w/w) showed the highest overall acceptability (7.3) in terms of texture and taste. Thus, the biorefinery approach presented in this work would enable the use of coffee oil as well as the defatted SCGR as a novel ingredient enriched with prebiotic activity in future food formulations.
format	article
author	Abhinav Sharma Aratrika Ray Rekha S. Singhal
author_facet	Abhinav Sharma Aratrika Ray Rekha S. Singhal
author_sort	Abhinav Sharma
title	A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
title_short	A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
title_full	A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
title_fullStr	A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
title_full_unstemmed	A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
title_sort	biorefinery approach towards valorization of spent coffee ground: extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/15e88262d84846e8ab0988f5c603192f
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A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies

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