咖啡渣化学组成及其在食品领域的综合利用研究进展
摘要：咖啡作为全世界最具人气的饮品之一，为世界带来巨大经济效益的同时，却给环境造成了极大的负担，这种负担主要由生产过程产生的咖啡渣引起。尽管目前尚未实现咖啡渣的废弃资源再利用，这种废弃物具有转变为各种高价值生物产品的潜力。可能的应用包括生产生物能源，提取活性物质制作功能性食品，作为建筑材料等等。本文阐明了咖啡渣的利用价值——有希望成为一种绿色资源，全面地论述了其在生物能源及食品领域的综合利用研究进展。
Abstract: Coffee, one of the worldrsquo;s most popular beverages, carries with it a large economic and environmental burden in the form of spent coffee grounds(SCG), the unutilized portion of the coffee bean left after brewing. However, while currently unrealized, this waste stream has the potential to be converted to various high-value bio-products. Potential uses for SCG range from energy, to nutraceuticals, and construction materials. This paper outlines the possible uses of SCG as a promising green source and reviews the most recent results from studies being done to valorize SCG. The research progress of bio-active compounds is emphasized in this paper.
关键词：咖啡渣； 废弃物再利用； 生物活性化合物； 提取方法
Keyword: spend coffee grounds； utilization； bio-active compounds；extraction methods
目 录
1 引言 5
2 咖啡渣的化学组成及性质 5
