Nutritional and functional properties of spent coffee ground‐cheese whey powder

Abstract

A novel food ingredient with desirable nutritional properties was developed from two by-product streams, cheese whey (CW) and spent coffee ground (SCG). The CW was concentrated up to 39% total solids and combined with different quantities of SCG (4, 10, and 16%, w/w). The mixtures were spray-dried on a pilot scale unit and analyzed using a battery of tests including concentration of chlorogenic acids (CGAs), hydroxymethylfurfural (HMF), furfural, and available lysine. The seven major species of CGAs were detected in all samples, ranging from 210 to 810 μg/g of dry matter.Interestingly, the values of HMF and furfural were 0.13-0.65 and 0.08-0.44 mg/100 g protein, respectively, whereas the values of available lysine were 2.23-4.07 g/100 g protein. The developed ingredient showed high content of available lysine as well as high concentration of CGAs. The outcomes derived from this investigation can be used for fortification of food formulations.

Propuesta de economía circular para la gestión de residuos de café en cafeterías de la ciudad de Lima en Perú

“…Químicamente, los SCG son ricos en ácidos grasos, aminoácidos, polifenoles, minerales y polisacáridos, lo que mejora su perfil nutricional y propiedades funcionales (Osorio-Arias et al, 2022). Los extractos de SCG han mostrado una actividad antioxidante prometedora para los aceites comestibles, lo que indica su potencial como antioxidantes naturales para diversos productos alimenticios (Hwang et al, 2019).…”