.
.
Spent coffee grounds to produce prebiotics
Spent coffee grounds to produce prebiotics
Types of food materials: Spent coffee grounds
Product obtained from research: Prebiotics to use as ingredients in functional foods or healthy foods
Spent coffee grounds are wastes from agricultural industrial activities and consumptions of commercial activities and households. It is classified as a lignocellulosic material. The main component is hemicellulose – mannan compounds. The mannan compounds can be broken down by mannanase. The product from breaking down is manno-oligosaccharides, which has the properties of prebiotic.
Preparation of prebiotic extracts from spent coffee grounds was done by digesting spent coffee grounds with alkali using crude recombinant mannanase extracted from Bacillus subtilis GA2(1) and then turning them into dried powders by a freeze-drying technique.
Based on tests for the type and quantity of the product, it was found that the oligosaccharides from spent coffee grounds were mannooligosaccharides (MOS), having mannose, mannobiose, and mannotriose as main compounds, while having mannotatetraose, mannopentaose, and mannohexaose as secondary compounds. The result of prebiotic properties (in vitro) revealed that manno-oligosaccharides from spent coffee grounds were able to resist digestion (simulated for the early digestion conditions) and could stimulate the growth of probiotic microorganisms, including Lactobacillus acidophilus, L. casei TISTR 1463 and L. plantarum. When tested in a simulated human intestinal model, it was found that manno-oligosaccharides from spent coffee grounds could stimulate the growth of microbiota (Bacteroidaceae and Streptococcaceae) in the gastrointestinal tract. The results of the study showed that manno-oligosaccharides extracted from spent coffee grounds had the potential to be used as a source of prebiotics as ingredients in functional food or healthy food.
Project “Potential prebiotic property of treated-spent coffee grounds on gut microbiota in human gut modelling for application as functional food”
Supported by the National Research Council of Thailand (Fiscal year 2020)
Researcher
Dr. Orawan La-ongkham and team
Applied Microbiology Section, Institute of Food Research and Product Development, Kasetsart University
50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok 10900
Tel: 02-942-8629-35 ext 1409 Fax: 02-940-6455 Email: ifrowl@ku.ac.th
Related projects
Producing ready-to-use phosphorus fertilizer from food waste, fish entrails, and dewatered nightsoil...
Extraction of quercetin from onion peels as a dietary supplement for breast cancer prevention Types of...
Cultivating black soldier fly larvae to produce chicken feed and organic fertilizer Types of food materials:...
Food Waste Hub is a collaboration of the National Research Council of Thailand (NRCT), Pollution Control Department (PCD), and Dow Thailand Group (Dow) together with Partnership networks among the government sector, private sector, and educational institutions that sees the importance of waste management utilizing Thai innovations.
