Life After Brewing—Finding New Purposes for Spent Coffee Grounds: A Review
Source abstract
Abstract
Coffee is the second most widely traded commodity worldwide. This makes the management and valorization of waste generated during its production and brewing of considerable importance. Spent coffee grounds (SCG), the residue remaining after coffee brewing, account for approximately seven million tons of waste produced annually. Due to their nutrient-rich composition, SCG have significant potential for reuse in various sectors. This review briefly examines SCG’s applications as nutritional additives and flavoring agents in the food industry; as sorbent materials for removing chemical contaminants from water and air; as UV-protective and hydrating ingredients in cosmetics; and as a source of bioactive compounds with health-promoting properties in the pharmaceutical industry.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Coffee research and impacts · Cocoa and Sweet Potato Agronomy · Global trade, sustainability, and social impact
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Chemistry, University of Warsaw, 02-093 Warsaw, Poland
References (83)
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