• Journal of agriculture & life science
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• v.46 no.6
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• pp.157-163
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• 2012

Pleurotus eryngii. one of the most popular edible mushrooms, has been well known for its biological activities such as antioxidation, antitumor and immune modulation. Spent coffee ground(SCG) that is a waste product from the coffee industry has been continuously investigated for its reutilization. In this study, SCG was added to the fungal cultuvation medium and analyzed for its effect on the growth and physiological activity of P. eryngii mycelia. It was clearly demonstrated that SCG could accelarate mycelia growth. 1% SCG culture was very notable by showing 2.5-fold higher dry cell weight comapred to the control culture, which suggested SCG as an excellent activator for the growth of P. eryngii mycelia. By the addition of SCG, polyphenol content was increased by two fold but there was no change in polysaccharide content. In the analysis of DPPH scavenging activity, SCG was determined as a valuable source in order to significantly increase the antioxidative activity of the mycelium.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.363-368
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• 2018

Objective: The objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep. Methods: Fermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of $39^{\circ}C$ with anaerobic air tension for 48 h. Four adult rams (initial body weight = $56.8{\pm}0.4kg$) were housed in a respiration-metabolism chamber and the treatments were: i) control (Basal diet; 0% SCG or FSCG), ii) 10% level of SCG, iii) 10% level of FSCG, and iv) 20% level of FSCG in $4{\times}4$ Latin square design. Each dietary experiment period lasted for 18-d with a 14-d of adaptation period and a 4-d of sample collection period. Results: In SCG fermentation experimental result, acid detergent insoluble nitrogen (ADIN) concentration of FSCG (64.5% of total N) was lower than that of non-fermented SCG (78.8% of total N). Digestibility of dry matter and organic matter was similar among treatment groups. Although crude protein (CP) digestibility of the control was greater than FSCG groups (p<0.05), the 10% FSCG group showed greater CP digestibility and nitrogen retention than non-fermented 10% SCG group (p<0.05). Body weight gain and average daily gain were linearly decreased with increasing FSCG feeding level (p<0.05). When the feeding level of FSCG was increased, water intake was linearly increased (p<0.05). With an increasing FSCG level, dry matter intake did not differ among groups, although the gain to feed ratio tended to decrease with increasing level of FSCG (p<0.10). Conclusion: Microbial fermentation of SCG can improve protein digestibility, thereby increasing CP digestibility and nitrogen utilization in sheep. Fermentation using microorganisms in feed ingredients with low digestibility could have a positive effect on improving the quality of raw feed.

• The Korean Journal of Mycology
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• v.40 no.4
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• pp.292-295
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• 2012

Trametes versicolor, a common inhabitant of dead hardwoods in temperate climates, belongs to one of the important medicinal mushrooms. In this study, spent coffee ground(SCG), instant coffee powder(ICP) and instant decaffeinated coffee powder(IDCP) were examined for their effect on the mycelial growth of T. versicolor. Adding SCG was proven to be significantly beneficial at the concentration as high as 10%. ICP and IDCP, both containing concentrated polyphenols, were also beneficial at low concentration less than 1%. 1% SCG culture resulted in ten-fold increased yield of dry cell mass compared to the control culture. Adding coffee substances was recommended as a useful tool for accelerating the growth and strengthening the physiological activity of the mycelium.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.1
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• pp.15-22
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• 2022

In this study, the hydration reaction and strength characteristic of cement mortar with spent coffee ground(SCG) was investigated. As a result of the study, it was found that as the firing temperature of the SCG increased, the mass loss due to the combustion of organic matter increased, but the density increased. In addition, when the SCG were mixed, SCG interfered with the hydration reaction and the compressive strength was significantly lowered. On the other hand, the coffee grounds ash(SCG_Ash) calcined at 800 ℃ showed a hydration reaction and a compressive strength equivalent to or higher than that of OPC mortar.

• Composites Research
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• v.36 no.4
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• pp.264-269
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• 2023

Spent coffee grounds (SCG) are a ubiquitous byproduct of coffee consumption, representing a significant waste management challenge, as well as an untapped resource for economic development and sustainability. Improper disposal of SCG can result in environmental problems such as methane emissions and leachate production. This study aims to investigate the physicochemical properties of SCG and their potential as a reinforcement material in polypropylene (PP) to fabricate an eco-friendly composite via extrusion and injection molding, with SCG filler ratios ranging from 5-20%. To evaluate the effect of SCG on the morphological and mechanical properties of the bio- composite, thermogravimetric analysis, SEM, tensile, flexural, and impact tests were conducted. The results demonstrated that the addition of SCG lead to a slight increase in brittleness of the composite but did not significantly affect its mechanical properties. Impressively, the presence of a significant organic component in SCG contributed to the enhanced thermal performance of PP/SCG composites. This improvement was evident in terms of increased thermal stability, delayed onset of degradation, and higher maximum degradation temperature as compared to pure PP. These findings suggest that SCG has potential as a filler material for PP composites, with the ability to enhance the material's properties without compromising overall performance.

• Journal of the Korean GEO-environmental Society
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• v.17 no.10
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• pp.45-53
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• 2016

At present, coffee consumption amount is annually on the rise in Korea, which results in about 0.27 million tons of coffee waste annually. They are mostly classified as food waste and deserted with moisture contained, being a serious environmental issue. Existing slope greening techniques, which are vegetation based soil-media hydroseeding measures, have problems such as lack of coherence, dryness or lack of organic matters. Therefore in order to assess usability of Spent Coffee Ground (SCG), medium-to long-term growth test was conducted under the indoor and outdoor conditions. According to the result of growth test, when SCG was mixed with existing base materials, moisturizing power increased and organic matter content was reinforced, promoting germination and growth in a medium term. Among others, under the condition when supply of water was discontinued, withering rate was lower than existing base materials and diverse phenomena resulting from lack of nutrition decreased. Therefore, SCG as a waste organic matter with abundant nitrogen has the characteristic of inhibiting early growth but was found to have a quality favorable to long-term growth resulting from water containing ability and the supply of organic mater and is judged to be a material to replace or complement existing base materials.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.544-549
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• 2017

The spent coffee grounds (SCG) are considered valuable by-products because they contain various bioactive compounds. The SCG extraction (SCGE) was irradiated at doses ranging between 30 and 50 kGy. The deep dark-brown color of SCGE was changed to a bright yellow color by gamma irradiation. The content of the bioactive compounds of gamma-irradiated SCGE was analyzed by high-performance liquid chromatography. Interestingly, the content of quinic acid was increased by gamma irradiation, whereas other compounds were decreased. Although the contents of bioactive compounds were changed by gamma irradiation, the biological activities (radical scavenging activity and whitening effects) of SCGE were unaffected. Our findings suggest that gamma irradiation can effectively improve the color values of SCGE without the loss of biological activities. Consequently, gamma irradiation can be a useful tool for improving the utilization of SCGE in the cosmetic industry.