Premium
Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds
Author(s) -
DelgadoArias Stefany,
ZapataValencia Stephany,
CanoAgudelo Yuliana,
OsorioArias Juan,
VegaCastro Oscar
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13067
Subject(s) - food science , moisture , food products , chemistry , pulp and paper industry , organic chemistry , engineering
Currently, around 1.6 billion cups of coffee are consumed daily in the world, generating around 6 million tons of waste known as spent coffee grounds (SCG), which are a source of environmental pollution. The main objective of this research was to develop an exfoliating body cream from SCG. The methodology included convective drying of the SCG at 60°C. The exfoliating cream was formulated with 4, 6, and 8% of SCG, the antioxidant contents were determined by ABTS+; the adhesiveness was analyzed with a Texture Profile Analyzer and the exfoliating capacity evaluated with a Mexámeter MX18. The results were analyzed by means of an ANOVA analysis, with α = 0.05. As the main result, final moisture of SCG was of 5%. The content of antioxidants of body cream was 97.64–128.15μMol ETrolox/gSS. The exfoliating capacity of the three formulations showed similar behavior and do not show significant differences ( p > .05). It can be concluded that the SCG can be used for the development of exfoliating body cream, obtaining a cosmetic product with exfoliating and antioxidant properties; being the above, a processing alternative for the agro‐industrial residues generated in the coffee industry. Practical application In this study, an exfoliating body cream was developed from the SCGs, which is an agro‐industrial waste generated by the coffee processing industry. It was determined that the hot air‐drying process is a suitable method for the processing of coffee grounds since a stable product with low moisture is obtained. In addition, it was also possible to obtain an exfoliating cream for the body with antioxidant and polyphenol content, with textural and exfoliation properties similar to that of a commercial cream. The main application of this research is that it gives full use to the waste of coffee to obtain a cosmetic product with sensory, textural, and exfoliating properties of this type of products, being a processing alternative for agro‐industrial waste generated in the coffee processing industry.