Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 421 - 430

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043957

Research progress on bioactive components of spent coffee grounds for food industry applications

  • TANG Huihua ,
  • ZHAO Haoju ,
  • NI Jie ,
  • LI Hong ,
  • HU Yongjin
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  • 1(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
    2(Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650223, China)
    3(Eryuan County Inspection and Testing Institute, Eryuan 671200, China)

Received date: 2025-07-18

  Revised date: 2025-10-01

  Online published: 2026-06-03

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Abstract

The surge in global coffee consumption has resulted in an annual production of its primary by-product, Spent Coffee Grounds (SCG), exceeding 6 million tons.Conventional disposal methods like landfilling or incineration not only occupy land but also generate potent greenhouse gas methane and leach harmful substances, representing significant resource wastage.SCG is rich in valuable bioactive components, including dietary fiber (about 45.3%, primarily galactomannans and cellulose), proteins (8.5%-13.6%), lipids (18%-20%, containing phytosterols), polyphenols (e.g., chlorogenic acid, caffeic acid), and alkaloids (caffeine, trigonelline).These constituents confer antioxidant, anti-inflammatory, prebiotic, and functional enhancement properties.This review systematically analyzes the chemical characteristics and structure-activity relationships of SCG’s core components (carbohydrates, nitrogenous compounds, lipids, phenolics, alkaloids).It focuses on elucidating their high-value utilization pathways within the food industry, including applications as antioxidants in meat products, fiber-fortifying matrices in baked goods, flavor precursors in fermented beverages, functional additives in dairy products, and cultivation substrates for edible fungi.The study provides a theoretical foundation and technical reference for the resource utilization of SCG, aiming to promote the green circular development of by-products in the food industry.

Key words： spend coffee grounds; carbohydrates; bioactive compounds; food; utilize

Cite this article

TANG Huihua , ZHAO Haoju , NI Jie , LI Hong , HU Yongjin . Research progress on bioactive components of spent coffee grounds for food industry applications[J]. Food and Fermentation Industries, 2026 , 52(9) : 421 -430 . DOI: 10.13995/j.cnki.11-1802/ts.043957

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