Innovation Owner
Miss NARUPORN SANE
Student
Details
Spent coffee grounds (SCG) are a byproduct of coffee brewing. This study focuses on extracting prebiotics from SCG using acid and enzymatic hydrolysis to evaluate their potential in promoting the growth of beneficial gut microorganisms.
Spent coffee grounds (SCG) are a byproduct of the coffee brewing process, and their quantity continues to increase due to the growing global coffee consumption. SCG contain beneficial compounds such as:
- Polysaccharides
- Dietary fibers
- Antioxidants
This study focuses on extracting prebiotics from SCG using acid hydrolysis and enzymatic hydrolysis methods to evaluate their potential in promoting the growth of beneficial gut microorganisms. The expected results of this research include adding value to coffee industry waste, reducing organic waste, and providing a sustainable approach to developing prebiotic products for use in the food and health industries. Furthermore, this study aligns with sustainable resource utilization and environmentally friendly practices.
Objective
The objectives are to determine the optimal conditions for extracting prebiotics from spent coffee grounds and to evaluate the potential of the extracted prebiotics in promoting probiotic growth.
- To determine the optimal conditions for the extraction and isolation of prebiotics.
- To evaluate the potential of the extracted prebiotics in promoting the growth of probiotics.