Composition and Methods for Preparing Hemicellulose-rich Extract from Spend Coffee Grounds

Monday, April 29, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

LP

Li Pan, PhD

Principle R&D scientist
Kerry Ingredients & Flavors
Beloit, WI, United States

Co-Author(s)

RP

Rajesh Potineni

Vice President
Kerry Ingredients & Flavors, United States
YL

Yinshuang Lu

Research Scientist
Kerry Ingredients & Flavors, United States
pL

peter Lee

Director
Kerry Ingredients & Flavors, United States
JM

John Kailemia Muchena

Principle R&D Scientist
Kerry Ingredients & Flavors, United States
CC

Celia Chee

Principle R&D Scientist
Kerry Ingredients & Flavors, United States

Abstract:

Spent coffee grounds represent a significant waste stream in the beverage industry, largely underutilized for upcycling. The innovative Alkaline Hydrogen Peroxide (AHP) treatment serves as an efficient pretreatment process, marking the first successful extraction of high-yield, high-quality hemicellulose from coffee waste. Subsequent purification yields a light-colored, clean-tasting hemicellulose fraction, exhibiting mouthfeel-enhancing effects and potential as a taste modulator across various applications. This method presents an environmentally friendly and cost-effective approach to upcycle spent coffee grounds and associated food industry by-products for food applications, with promising implications for sustainable waste management practices.