Review on extraction of melanoidins from coffee waste and value addition in food

Abstract

The food industry\\\\\\\'s pivot towards healthier, locally sourced, and sustainable products, accentuated by the ongoing global pandemic, underscores the importance of repurposing coffee waste. This review explores the multifaceted benefits and challenges of integrating coffee by-products, particularly spent coffee grounds (SCG) and melanoidins, into food applications. Despite their rich nutritional content and potential to enhance sustainability, obstacles such as bitterness management and compositional variability necessitate ongoing research and collaboration. Nevertheless, leveraging coffee waste presents a compelling opportunity to bolster sustainability, mitigate waste, and foster economic growth within the food sector. Addressing technical hurdles while ensuring safety and quality are crucial for maximizing the potential of coffee waste utilization in food applications.