Exploring Spent Coffee Grounds for Potential Uses
Author Information
Author(s): Zuluaga Robin, Hoyos Catalina Gómez, Velásquez-Cock Jorge, Vélez-Acosta Lina, Palacio Valencia Isabela, Rodríguez Torres Javier Augusto, Gañán Rojo Piedad, Epifano Francesco, Na Zhi
Primary Institution: Universidad Pontificia Bolivariana
Hypothesis
This study aims to explore the potential applications of spent coffee grounds (SCGs) in food and nonfood sectors.
Conclusion
Spent coffee grounds are a valuable lignocellulosic biomass with potential applications in composite materials and as an organic soil amendment.
Supporting Evidence
- Spent coffee grounds contain 30.2 wt.% cellulose, 25 wt.% hemicellulose, and 12 wt.% lignin.
- Mineral concentrations in spent coffee grounds are within recommended daily intake limits.
- Spent coffee grounds can serve as an organic soil amendment after fermentation.
Takeaway
Spent coffee grounds, which are usually thrown away, can be used in many ways, like making materials or helping plants grow.
Methodology
The study involved chemical analysis, morphological characterization using FESEM, ATR-FTIR, TGA, and mineral content assessment using ICP-AES and AAS.
Limitations
The presence of residual caffeine may limit the use of SCGs in food applications.
Digital Object Identifier (DOI)
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