What is it about?

This study explores the potential of spent coffee grounds (SCGs), a major byproduct generated in large volumes by the coffee industry, to be utilized as a sustainable feedstock for value-added products rather than being treated as waste. By applying a sequence of pretreatment steps, the structural barriers of SCGs can be disrupted, enabling enzymatic hydrolysis to effectively release fermentable sugars. These sugars can then be subjected to selective fermentation, allowing their conversion into biofuels and biochemicals. Through this integrated approach, SCGs are not only diverted from disposal but are also positioned as a promising renewable resource within circular bioeconomy strategies.

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Why is it important?

Coffee is one of the most widely consumed beverages in the world, generating large amounts of spent coffee grounds (SCGs) every day. If left untreated, SCGs can cause environmental problems due to their high organic content and slow natural decomposition. Optimizing a biorefinery-like process for SCGs can help reduce waste and environmental impact, recover sugars and other valuable components trapped in the biomass, and produce sustainable bio-based products that can serve as alternatives to petroleum-derived chemicals. -Move closer to a circular economy in the food and bioenergy sectors.

Perspectives

Valorizing spent coffee grounds (SCGs) through sequential pretreatment, enzymatic hydrolysis, and selective fermentation can transform abundant waste into valuable products. This approach not only reduces environmental impact but also promotes circular economy practices and sustainable industrial solutions.

Hyeun-Jong Bae
Chonnam National University

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This page is a summary of: Optimizing the treatment and valorization of spent coffee grounds (SCGs) through the integration of sequential pretreatment steps, enzymatic hydrolysis, and selective fermentation, Food Chemistry X, May 2025, Elsevier,
DOI: 10.1016/j.fochx.2025.102606.
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