Extracts From Spent Coffee Grounds Impact the Quality Attributes, Bioactive Content, Thermal Property and In Vitro Bioaccessibility of Phenolics of Fresh Pasta

Abstract

The aim of this study was to determine the bioactive properties of extracts (at a concentration of 0.5%) obtained from SCG, a coffee by‐product, using different extraction methods (conventional (GSCG), ultrasonic (USCG), and homogenizer (HSCG)) and to reveal their quality parameters, technological and bioactive properties, and in vitro bioavailability profile using them in a fresh pasta model. Additionally, their effects on sensory properties were investigated. Compared to the control sample, the extracts increased the weight increase, cooking loss, volume increase, and firmness of the pasta samples (ranging from 121.00–141.46, 3.78–4.90, 108.95–124.90, and 694.92–940.50, respectively). The addition of GSCG extract led to a significantly higher increase in the total phenolic content of fresh pasta (23.89 mg GAE/100 g). A similar trend was observed in the DPPH value (1260.1 mg TE/100 g). Furthermore, it caused significant changes in thermal properties and in vitro bioavailability values. It can be said that the extract obtained by the conventional method better preserves the stability of phenolic compounds under gastrointestinal digestion conditions and provides higher bioavailability. It was observed that the control sample and the fresh pasta samples with added extract showed only statistically significant ( p  < 0.05) differences in stickiness, taste, color, and overall acceptability. These values ranged from 7.75 to 9.0. This study highlights the potential of using SCG phenolic extracts as a functional component in foods to contribute to sustainability by reducing waste and improving the nutritional, technological, and bioactive profile of integrated products.