Abstract—The preparation of coffee beverage, as well as the industrial production of soluble coffee, generates a considerable amount of residues, the spent coffee grounds, SCG. There are no current profitable applications for these residues and an adequate disposal must be carried out since they are heavily pollutant and can be used to adulterate roasted and ground coffee. Thus, the objective of this work was to evaluate the effect of alkaline hydrogen peroxide treatment on the chemical composition and technological properties of spent coffee grounds in order to verify its potential as source of antioxidant dietary fibers. Evaluated parameters included moisture, fat, ash, soluble and insoluble dietary fiber contents, phenolics and in-vitro antioxidant potential, hydration properties and color. Total dietary fibre contents were shown to be high in comparison to commonly employed fibre sources, and increased with peroxide concentration. Phenolics content and the antioxidant activity of the treated spent coffee grounds decreased with increasing hydrogen peroxide concentration. Luminosity values increased significantly, and hydration properties showed a slight improvement with the increase in peroxide concentration. Overall, the alkaline hydrogen peroxide treatment produced an insoluble-fiber-rich material with physical and chemical characteristics that allow for its utilization as a source of antioxidant dietary fibers.

 

Index Terms—spent coffee grounds, dietary fiber, antioxidant, agri-food residues

Cite: Wadson F. Vilela, Daniela P. Leão, Adriana S. Franca, and Leandro S. Oliveira, "Effect of Peroxide Treatment on Functional and Technological Properties of Fiber-Rich Powders Based on Spent Coffee Grounds," International Journal of Food Engineering, Vol. 2, No. 1, pp. 42-47, June 2016. doi: 10.18178/ijfe.2.1.42-47