‘Coffee waste’ could lead to new nutritious foods

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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.

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‘Coffee waste’ could lead to new nutritious foods

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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.

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Coffee byproducts 500 times greater than vitamin C

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77617 A new study has examined that some of the coffee byproducts are filled with antioxidants and these byproducts are 500 times greater than vitamin C.

 

The study conducted at University of Granada showed that during both the coffee production process and the brewing process, a sizeable amount of waste is generated and after the beans have been dried, while the coffee grounds are normally directly discarded.

The researchers demonstrated the powerful antioxidant and antimicrobial properties of the coffee grounds and silverskin, which are highly rich in fibre and phenols and indicated that the antioxidant effects of these coffee grounds were 500 times greater than those found in vitamin C and could be employed to create functional foods with significant health benefits.

Professor Rufi Henares pointed out that they also contained high levels of melanoidins, which were produced during the roasting process and give coffee its brown colour and 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.

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‘Coffee waste’ could lead to new nutritious foods

Escrito por

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

Escrito por

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

Escrito por

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

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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

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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?

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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

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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

Escrito por

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

Escrito por

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