The impact of extraction methods on the structural and physicochemical properties of polysaccharides from spent coffee grounds and their potential as food packaging co-ingredients
文献类型： 外文期刊
作者： Han, Qiuyu 1 ; Zhang, Suyun 1 ; Fan, Xinlong 2 ; Li, Wei 2 ; Dong, Wenjiang 3 ; Wang, Xiaohui 4 ; Zhang, Yue 1 ;
作者机构： 1.Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, 149 Jiaogong Rd, Hangzhou 310018, Peoples R China
2.China Tobacco Jiangsu Ind Co Ltd, 29 Xinglong St, Nanjing 210019, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
4.Hangzhou EXPCLIN Med Technol Co Ltd, Hangzhou 310000, Peoples R China
5.Muyuan Lab, Ctr Future Food, Zhengzhou 450000, Peoples R China
关键词： Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film; Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 323 卷
页码：
收录情况： SCI
摘要： Global coffee consumption generates significant environmental concerns, particularly from spent coffee grounds (SCG). As a rich source of carbohydrates, SCG holds promise for isolating polysaccharides suitable for food applications. This study investigated how different extraction methods, including acid (A), hot water (W), and alkaline (AL) extractions, affect the structural characteristics and functional properties of SCG-derived polysaccharides (CPs). Findings revealed that using AL extraction, the highest carbohydrate content (52.33 %) and largest molecular weight (12.62 kDa) of extracted CP were achieved, while A-CP resulted in the highest yield with a high purity of polysaccharide. The AL-CP exhibited superior emulsifying properties, antioxidant activity, and thermal stability compared to CPs using other two methods. Incorporating AL-CP into sodium alginate (SA) and carboxymethyl cellulose (CMC) composite films significantly boosted their antioxidant properties and decreased hydrophilicity, suggesting its potential as a sustainable and multifunctional ingredient for food packaging applications, as demonstrated in fresh produce such as strawberries and waxberries. This study also provides an effective way to utilize coffee waste.
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