‘Coffee waste’ could lead to new nutritious foods

77617 Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» Rufian Henares said.

However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

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Coffee Byproducts Have 500x the Antioxidant Effect of Vitamin C

77617 The coffee industry plays a major role in the global economy. It also has a significant impact on the environment, producing more than 2 billion tons of coffee byproducts annually. Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

 

It has traditionally been assumed that these byproducts ─ coffee grounds and coffee silverskin, have few practical uses and applications. Spent coffee grounds are sometimes employed as homemade skin exfoliates or as abrasive cleaning products. They are also known to make great composting agents for fertilizing certain plants. But apart from these limited applications, coffee byproducts are by and large deemed to be virtually useless. As such, practically all of this highly contaminating «coffee waste» ends up in landfills across the globe and has a considerable knock-on effect on the environment.

However, a University of Granada research team led by José Ángel Rufíán Henares set out to determine the extent to which these byproducts could be recycled for nutritional purposes, thereby reducing the amount of waste being generated, as well as benefiting coffee producers, recycling companies, the health sector and consumers.

In an article published in the academic journal Food Science and Technology, the researchers demonstrate the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fiber and phenols. Indeed, their findings indicate that the antioxidant effects of these coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

Moreover, Rufián Henares points out, «They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown color. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.»

However, he also adds, «If we are to harness the beneficial prebiotic effects of the coffee byproducts, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers conclude that processed coffee byproducts could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee byproducts.

The Ministry of Economics and Finance has recently allocated a new research project to the team under the State R&D Programme, in order to enable them to conduct further studies in the area and reassess the potential value of coffee byproducts.

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Coffee byproducts are a powerhouse of antioxidants

77617 During both the coffee production process and the brewing process, a sizeable amount of waste is generated. And a new study suggests that some of these coffee byproducts are filled with antioxidants.
Researchers from the University of Granada found that antioxidant levels in spent coffee grounds and coffee silver skin are especially high. The silver skin is one of the protective layers in between the outer coffee berry and the beans inside; it is typically removed prior to roasting.
Some consumers use spent coffee grains as a do-it-yourself exfoliant. Others deposit coffee grounds into their compost pile. But the vast majority of coffee byproducts make their way to the landfill.
That’s a shame, according to researcher and food science professor Jose Angel Rufian Henares. Henares’ research team found silver skins and used coffee grounds to be rich in fiber and phenols, and to have antimicrobial and antioxidant properties 500 times greater than vitamin C.
«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown color,» Henares explained in a press release. «The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.»
Unfortunately these melanoidins also interfere with the health benefits of coffee byproducts, and would need to be removed in order to maximize the nutritional benefits of silver skin and spent grounds.
Henares and his team of researchers hope their work will inspire food producers to find a way to employ coffee byproducts towards healthful ends.
The research was recently published in the journal Food Science and Technology.Brooks Hays
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Coffee Grounds: More Antioxidants Than Vitamin C?

77617 Coffee by-products like coffee grounds and silverskins are normally discarded in favor of the beverage itself, but a new study has demonstrated that these byproducts have antioxidant effects 500 times greater than those found in vitamin C.

 

José Ángel Rufíán Henares, of the University of Granada, and colleagues designed this research, described in the journal Food Science and Technology, to assess the antioxidant and microbial properties of coffee grounds and silverskin. The scientists discovered that the antioxidant effects of the coffee byproducts were 500 times greater than those found in vitamin C and may be used in food supplementation for significant health benefits.

RELATED: The Link Between Coffee Consumption and Clogged Arteries

Not only are these by-products rich in fiber and phenols, they also contain high levels of melanoidins that could be used to prevent the growth of harmful pathogens in food products. However, to harness to potential prebiotic effects of the byproducts, the melanoidins would need to be removed because they can interfere with the beneficial prebiotic properties.

The researchers will be conducting additional studies to reassess the potential value of these coffee by-products.

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‘COFFEE WASTE’ COULD LEAD TO NEW NUTRITIOUS FOODS

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.
Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.
The new research demonstrates the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.»They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.
«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» Rufian Henares said.However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»
The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.This would also greatly diminish the environmental impact of discarded coffee by-products.
The study was published in the academic journal Food Science and Technology.
Descargar


‘Coffee waste’ could lead to new nutritious foods

77617 The antioxidant effects of coffee by-products are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits, a new research has found.

 

Coffee silverskin (the epidermis of the coffee bean) is usually removed during processing, after the beans have been dried, while the coffee grounds are normally directly discarded.

It has traditionally been assumed that these by-products – coffee grounds and coffee silverskin — have few practical uses and applications. So they end up in landfills causing considerable knock-on effect on the environment.

The new research demonstrates the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour,» said lead researcher Jose Angel Rufian Henares, professor at University of Granada in Spain.

«The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products,» Rufian Henares said.

However, he also added, «If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties.»

The researchers concluded that processed coffee by-products could potentially be recycled as sources of new food ingredients.

This would also greatly diminish the environmental impact of discarded coffee by-products.

The study was published in the academic journal Food Science and Technology.

Descargar


Coffee byproducts are a powerhouse of antioxidants

77617 During both the coffee production process and the brewing process, a sizeable amount of waste is generated. And a new study suggests that some of these coffee byproducts are filled with antioxidants.
Researchers from the University of Granada found that antioxidant levels in spent coffee grounds and coffee silver skin are especially high. The silver skin is one of the protective layers in between the outer coffee berry and the beans inside; it is typically removed prior to roasting.

 

Some consumers use spent coffee grains as a do-it-yourself exfoliant. Others deposit coffee grounds into their compost pile. But the vast majority of coffee byproducts make their way to the landfill.

That’s a shame, according to researcher and food science professor Jose Angel Rufian Henares. Henares’ research team found silver skins and used coffee grounds to be rich in fiber and phenols, and to have antimicrobial and antioxidant properties 500 times greater than vitamin C.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown color,» Henares explained in a press release. «The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products.»

Unfortunately these melanoidins also interfere with the health benefits of coffee byproducts, and would need to be removed in order to maximize the nutritional benefits of silver skin and spent grounds.

Henares and his team of researchers hope their work will inspire food producers to find a way to employ coffee byproducts towards healthful ends.

Descargar


Coffee Ground Antioxidant Effects 500X Greater Than Vitamin C

77617 The epidermis of the coffee bean, known as coffee silverskin, is usually removed after the beans have been dried, and of course used coffee grounds are normally discarded unless people use them in their garden or as an abrasive cleaning product.

 

It might be time to reconsider putting them in a landfill, according to a study from the University of Granada which set out to see what other value they might have. They found that the antioxidant effects of these coffee grounds are 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

«They also contain high levels of melanoidins, which are produced during the roasting process and give coffee its brown colour. The biological properties of these melanoidins could be harnessed for a range of practical applications, such as preventing harmful pathogens from growing in food products. If we are to harness the beneficial prebiotic effects of the coffee by-products, first of all we need to remove the melanoidins, since they interfere with such beneficial prebiotic properties,» Professor José Ángel Rufíán Henares points out .

The researchers writing in Food Science and Technology conclude that processed coffee by-products could potentially be recycled as sources of new food ingredients. This would also greatly diminish the environmental impact of discarded coffee by-products.

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Motivational Interviewing Makes Tobacco Seem Disagreeable To Smokers, Helps Them Quit

77617 Quitting smoking is difficult: Only a small percentage of people who attempt it without any medication (four to seven percent, according to the American Cancer Society) are successful. With medications, and nicotine replacement therapy (NRT), that fraction rises to 25 percent — which is better, but still quite low.

 

As a result, scientists have been trying to find other methods to help people quit smoking — psychological and emotional ones that focus on improving people’s perspective and behavioral patterns fall into that list. One new study out of the University of Granada in Spain finds that motivational interviewing — a psychological technique that serves as direct intervention — made a difference in helping smokers see their habit as negative and disagreeable, and ultimately in pushing them to quit.

The study focused on 53 participants, who were all smokers and had been smoking over 10 cigarettes a day for over a year. These smokers had no intention of quitting. The researchers had them sit and watch a 20-minute motivational interview, which showed empathy for smokers — but also discussed the differences between current behavior and future goals. They noticed that the smokers, after watching the motivational video, became more willing to change. For example, before watching the video, smokers responded to tobacco images the same way they would to pleasant photos. Afterward, their responses to tobacco images became more negative and disagreeable.

«Motivational interviewing manages to change, at least temporarily, the emotional response that smokers present before stimuli associated to tobacco, from pleasant to unpleasant, which helps them overcome one of the main obstacles for quitting tobacco consumption, i.e. motivation for change,» the authors write.

Motivational interviewing has been used in the past to help treat drug addicts and other substance abuse patients, and it’s been effective for them. However, because there’s not a lot of research out there about the efficacy of psychological interventions for smoking, researchers still aren’t sure how helpful it might be. One recent study found that motivational interviewing was more effective than advice or care provided by general practitioners and even trained counsellors — possibly because there’s a focus on empathy, discrepancy, and on avoiding arguing and defensiveness from the smoker. The essence of motivation is that it instills hope in the person, which can ultimately lead to a feeling of self-esteem and self-efficacy.

If it’s hard enough for smokers with a desire to quit to actually follow through on it, imagine how difficult it would be to get smokers, who have no willingness to quit, to prevent themselves from dying from the adverse effects of tobacco. If motivational interviewing could be used more frequently in doctors offices as an intervention for people who don’t want to quit, how many lives would be saved?

Source: Gantiva C, Guerra P, Vila J. From appetitive to aversive: Motivational interviewing reverses the modulation of the startle reflex by tobacco cues in smokers not ready to quit. Behavioral Research and Therapy, 2015.

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