Valorization of Spent Coffee Grounds for Enhanced Food Sustainability
MSU Affiliation
College of Agriculture and Life Sciences; Department of Biochemistry, Nutrition and Health Promotion
Creation Date
2026-07-30
Abstract
The current review examines the physicochemical composition and functionality of spent coffee grounds (SCG) for sustainable food applications. SCG composition is related to coffee species, particularly Coffea arabica and Coffea canephora (Robustas), roast level, and brewing method. Extraction techniques, including microwave-assisted extraction, enzymatic hydrolysis, and supercritical CO₂ extraction have been used to isolate bioactive compounds from SCG. Antioxidants isolated from SCG have shown potential to prevent lipid oxidation in meat products, thereby extending shelf-life in experimental studies. SCG-derived polysaccharides have also been investigated as thickeners in dairy food systems and prebiotic ingredients in functional beverages. Though these applications have been explored, SCG are not commonly used in food production due to challenges related to sensory acceptability, the scalability of extraction techniques, and regulatory approval. Transforming SCG into functional food ingredients and biodegradable materials is consistent with the 2030 Agenda for Sustainable Development Goals on waste reduction. SCG valorization aligns with circular economy principles, delivering solutions for waste reduction and innovative nutrient-dense food products. It is recommended that researchers and industry continue to explore the valorization of food waste, including spent coffee grounds for both sustainability and economic growth. This review provides a road map with recommendations to address barriers for use of SCG and its components as ingredients in food applications.
Publication Date
6-9-2026
Publication Title
Food and Humanity
Publisher
Elsevier
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Rights
© 2026 The Author(s)
Recommended Citation
Ito, J. V. M., Apalowo, O. E., Smith, S. W., Bushong, A., & Schilling, M. W. (2026). Valorization of spent coffee grounds for enhanced food sustainability. Food and Humanity, 7, 101287. https://doi.org/10.1016/j.foohum.2026.101287
