Kullanılmış Kahve Telvesinin Lif Kaynağı Olarak Değerlendirilme Potansiyeli

Yıl 2021, Sayı: 31, 114 - 120, 31.12.2021

Tuğçe Boğa , Enes Dertli

https://doi.org/10.31590/ejosat.909736

Cited By: 2

Öz

Tarih boyunca insanları ustaca bir araya getiren kahve insanların severek tükettiği bir içecek olarak günümüze gelmiştir. Kahve, oldukça zahmetli birçok işlem sonucu üretilmektedir ve dünyada atık yönetimi konusunda gelişen bilinç neticesinde kahve endüstrisi atıkları da günümüzde yeniden kazanılmaya çalışılmaktadır. Bunun sonucu olarak kahve çekirdeği zarı, cascara ve kullanılmış kahve telvesi gibi yan ürünler değerlendirilmeye çalışılmakta ve bu konuda giderek artan sayıda çalışmalar yapılmaktadır. Bu çalışmada, hem kahve endüstrisi atığı olarak hem de evsel kahve tüketimi sonucu oluşan kullanılmış kahve telvesinin diyet lifi olarak kullanılma potansiyeli incelenmiştir. Dünyada her gün yaklaşık 2.5 milyar fincan kahve tüketildiği ve her bir fincan kahve için ortalama 11 g taze kahve kullanıldığı düşünülerek her yıl yaklaşık 500 bin ton atık kahve telvesi oluştuğu düşünülmektedir. Bu kadar büyük ve değerli bir atığın tekrar değerlendirilmesi gıda endüstrisi açısından oldukça büyük bir önem arz etmektedir.

Anahtar Kelimeler

Kahve, Kullanılmış Kahve Telvesi, Diyet Lifi, Arabica

Spent Coffee Grounds As A Potential Fiber Source

Öz

Coffee brought people together throughout history, and today, people still consume coffee willingly. Coffee production includes many laborious processes that results in the formation of some waste materials. As a result of the awareness about waste management, coffee industry wastes are now target for the recovery process around the world. Therefore, coffee byproducts such as coffee silverskin, cascara, and spent coffee grounds are tried to be recycled, and an increasing number of studies have been carried out on this subject. In this study, the potential of role of spent coffee grounds as dietary fiber was discussed. Spent coffee grounds are wastes from both the coffee industry and domestic coffee consumption. In the world, approximately 2.5 billion cups of coffee are consumed every day. For every cup of coffee, about 11 g of fresh coffee is used. So it is thought these numbers, around 500 thousand tons of waste coffee grounds are produced every year. Recycling such a large and valuable waste has great importance for the food industry.

Anahtar Kelimeler

Coffee, Spent Coffee Grounds, Dietary Fiber, Arabica

Kaynakça

• Alves, R. C., Rodrigues, F., Antónia Nunes, M., Vinha, A. F., & Oliveira, M. B. P. P. (2017). State of the art in coffee processing by-products. In: Handbook of Coffee Processing By-Products, C. M. Galanakis (Eds.), Academic Press, 1-26.
• Anese, M., Nicoli, M. C., Verardo, G., Munari, M., Mirolo, G., & Bortolomeazzi, R. (2014). Effect of vacuum roasting on acrylamide formation and reduction in coffee beans. Food Chemistry, 145, 168-172.
• Anonim. (2020a). Coffee Market Report November 2020. Retrieved from http://www.ico.org/documents/cy2020-21/cmr-1120-e.pdf
• Anonim. (2020b). World Coffee Consumption. Retrieved from http://www.ico.org/prices/new-consumption-table.pdf
• Anonim. (2021). https://www.instagram.com/p/B2ZysV4IOm6/ 4.04.2021 tarihinde alınmıştır.
• Asilsoy, U. (2021). Nitelikli Kahve. İstanbul: Aya Kitap.
• Ballesteros, L. F., Teixeira, J. A., & Mussatto, S. I. (2014). Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin. Food and Bioprocess Technology, 7(12), 3493-3503.
• Ballesteros, L. F., Teixeira, J. A., & Mussatto, S. I. (2017). Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity. Carbohydrate Polymers, 157, 258-266.
• Bekedam, E. K., Loots, M. J., Schols, H. A., Van Boekel, M. A., & Smit, G. (2008). Roasting effects on formation mechanisms of coffee brew melanoidins. J Agric Food Chem, 56(16), 7138-7145.
• Campos-Vega, R., Arreguín-Campos, A., Cruz-Medrano, M. A., & del Castillo Bilbao, M. D. (2020). Spent coffee (Coffea arabica L.) grounds promote satiety and attenuate energy intake: A pilot study. Journal of Food Biochemistry, 44(6), e13204.
• Castillo, M., Iriondo-DeHond, A., Martinez-Saez, N., Fernandez-Gomez, B., Iriondo De-Hond, M., & Zhou, J.-R. (2017). Applications of recovered compounds in food products. In: Handbook of Coffee Processing By-Products, C. M. Galanakis (Eds.), Academic Press, 171-194
• Ciaramelli, C., Palmioli, A., & Airoldi, C. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry, 278, 47-55.
• Costa, A. S. G., Alves, R. C., Vinha, A. F., Barreira, S. V. P., Nunes, M. A., Cunha, L. M., & Oliveira, M. B. P. P. (2014). Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products, 53, 350-357.
• Desai, N. M., Mallik, B., Sakhare, S. D., & Murthy, P. S. (2020). Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties. LWT-Food Science and Technology, 134, 109924.
• Fuentes-Barría, H., Peña, M., Eguía, A., & Wong, G. (2018). Influence of the bioactives compounds of beetroot (Beta vulgaris L) on the cardioprotective effect: A narrative review Revista Chilena de Nutrición, 45 (2), 178–182.
• Gemechu, F. G. (2020). Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends in Food Science & Technology, 104, 235-261.
• Girginol, C. (2018). Kahve-Topraktan Fincana. İstanbul: A7 Kitap.
• Guenther, H., Anklam, E., Wenzl, T., & Stadler, R. H. (2007). Acrylamide in coffee: Review of progress in analysis, formation and level reduction. Food Additives & Contaminants, 24(1), 60-70.
• Hernández-Arriaga, A. M., Oomah, B. D., & Campos-Vega, R. (2017). Microbiota source impact in vitro metabolite colonic production and anti-proliferative effect of spent coffee grounds on human colon cancer cells (HT-29). Food Research International, 97, 191-198.
• Herrera, J. C., & Lambot, C. (2017). The Coffee Tree – Genetic Diversity and Origin. In: The Craft and Science of Coffee, B. Folmer (Eds.), Academic Press, 1-16.
• Higdon, J. V., & Frei, B. (2006). Coffee and health: a review of recent human research. Critical Reviews İn Food Science And Nutrition, 46(2), 101-123.
• Iriondo-DeHond, A., Garcia, N. A., Fernandez-Gomez, B., Guisantes-Batan, E., Escobar, F. V., Blanch, G. P., San Andres, M. I., Sanchez-Fortun, S., del Castillo, M. D. (2019). Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies, 51, 194-204.
• Janissen, B., & Huynh, T. (2018). Chemical composition and value-adding applications of coffee industry by-products: A review. Resources, Conservation and Recycling, 128, 110-117.
• kamgang Nzekoue, F., Khamitova, G., Angeloni, S., Sempere, A. N., Tao, J., Maggi, F., Xiao, J., Sagratini, G., Vittori, S., Caprioli, G. (2020). Spent coffee grounds: A potential commercial source of phytosterols. Food Chemistry, 126836.
• López-Barrera, D. M., Vázquez-Sánchez, K., Loarca-Piña, M. G. F., & Campos-Vega, R. (2016). Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro. Food Chemistry, 212, 282-290.
• Martinez-Saez, N., García, A. T., Pérez, I. D., Rebollo-Hernanz, M., Mesías, M., Morales, F. J., Martin-Cebrejas, M., del Castillo, M. D. (2017). Use of spent coffee grounds as food ingredient in bakery products. Food Chemistry, 216, 114-122.
• Martínez Sáez, N., & Castillo, M. (2019). Development of sustainable novel foods and beverages based on coffee by-products for chronic diseases. Reference Module in Food Science, Encyclopedia of Food Security and Sustainability 1, 307–315.
• Michalak, J., Czarnowska-Kujawska, M., Gujska, E., Klepacka, J., & Tońska, E. (2020). Effect of the brewing process on the acrylamide content in coffee beverages. Proceedings of the Nutrition Society, 79(OCE2), E293.
• Osorio‐Arias, J., Contreras‐Calderón, J., Martínez‐Monteagudo, S. I., & Vega‐Castro, O. (2020). Nutritional and functional properties of spent coffee ground‐cheese whey powder. Journal of Food Process Engineering, e13524.
• Pérez-Burillo, S., Mehta, T., Esteban-Muñoz, A., Pastoriza, S., Paliy, O., & Rufián-Henares, J. Á. (2019). Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota. Food Chemistry, 279, 252-259.
• Rios, M. B., Iriondo-DeHond, A., Iriondo-DeHond, M., Herrera, T., Velasco, D., Gómez-Alonso, S., Callejo, M. J., del Castillo, M. D. (2020). Effect of coffee cascara dietary fiber on the physicochemical, nutritional and sensory properties of a gluten-free bread formulation. Molecules, 25(6), 1358.
• Salazar‐López, N. J., López‐Rodríguez, C. V., Hernández‐Montoya, D.A., Campos‐Vega, R. (2020). Health Benefits of Spent Coffee Grounds. In: Food Wastes and By‐products, R. Campos‐Vega, B.D. Oomah and H.A. Vergara‐Castañeda (Eds.), 327-351.
• Sampaio, A., Dragone, G., Vilanova, M., Oliveira, J. M., Teixeira, J. A., & Mussatto, S. I. (2013). Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. LWT-Food Science and Technology, 54(2), 557-563.
• Severini, C., Caporizzi, R., Fiore, A. G., Ricci, I., Onur, O. M., & Derossi, A. (2020). Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins. LWT-Food Science and Technology, 119, 108877.
• Simões, J., Nunes, F. M., Domingues, M. R., & Coimbra, M. A. (2013). Extractability and structure of spent coffee ground polysaccharides by roasting pre-treatments. Carbohydrate Polymers, 97(1), 81-89.
• Turnbull, D., Rodricks, J. V., Mariano, G. F., & Chowdhury, F. (2017). Caffeine and cardiovascular health. Regulatory Toxicology and Pharmacology, 89, 165-185.
• Vázquez-Sánchez, K., Martinez-Saez, N., Rebollo-Hernanz, M., del Castillo, M. D., Gaytán-Martínez, M., & Campos-Vega, R. (2018). In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds. Food Chemistry, 261, 253-259.
• Vegro, C. L. R., & de Almeida, L. F. (2020). Global coffee market: Socio-economic and cultural dynamics. In: Coffee Consumption and Industry Strategies in Brazil, L. F. de Almeida and E. E. Spers (Eds.), Elsevier, 3-19.