Different novel extraction techniques on chemical and functional properties of sugar extracts from spent coffee grounds

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022055

Namfon Samsalee, R. Sothornvit

引用次数: 0

Abstract

Large amounts of solid wastes such as spent coffee grounds (SCGs) from brewing provide a valuable sugar source to investigate. The effects on the sugar properties of extraction factors were studied. Different solvent extractions using an autoclave showed distinguishable sugar contents and properties. Water extracted the highest total sugar content while alkali extracted the highest total phenolic content (TPC). The ultrasonic-water-bath-assisted extraction with water did not produce any significant content or TPC. Finally, the combination of ultrasonic-autoclave-assisted extraction with water at 40% amplitude for 10 min produced the highest total sugar content and TPC, similar to that found in samples from the autoclave extraction with water. The FT-IR spectra of SCGs sugar revealed both amorphous and crystalline structures. All sugar extracts from SCGs contained phosphorus, potassium and calcium as the main mineral elements. Thus, sugar extracts from SCGs can be considered as an alternative additive with a good TPC for food products.

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不同新提取技术对废咖啡渣糖提取物的化学和功能特性的影响

酿造过程中产生的大量固体废物，如废咖啡渣(scg)，为研究提供了宝贵的糖源。研究了提取因子对糖性的影响。使用高压灭菌器的不同溶剂提取显示出不同的糖含量和性质。水提取的总糖含量最高，碱提取的总酚含量最高。超声-水浴辅助水提无显著含量和TPC。最后，超声-高压灭菌辅助水萃取法在40%振幅下萃取10 min，总糖含量和TPC最高，与高压灭菌水萃取法相似。SCGs糖的FT-IR光谱显示出无定形和晶体结构。所有糖提取物均含有磷、钾和钙作为主要矿物元素。因此，糖提取物可被认为是一种具有良好TPC的食品添加剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.