engleski

Valorization of espresso coffee waste for recovery of value-added compound

The consummation of espresso coffee generated the large amounts of waste that represent a pollution hazard if discharged into the environment. The future of espresso coffee residues depends on sustainable practices, and a wide range of initiatives could be implemented. For instance, in this work, the low-cost waste, accumulated after preparation (water, at 100 °C) and consummation of espresso coffee was explored for recovery of value-added compounds, through conventional and eco-friendly microwave-assisted extractions. The results showed that coffee waste contains slightly higher values of fats (15.2 %), and lignin (38.2 %) than the original espresso coffee. However, the lower values of cellulose (0.12 %), phenols (4.6 - 24 %) and proteins (0.05 %) are obtained for waste, in comparison with original espresso coffee. Although lower, their quantities are not negligible, considering the fact that they are extracted from already processed coffee, and thus presented valuable and sustainable food ingredients.

espresso coffee waste ; extraction ; value-added compounds

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