Spent Coffee Ground is a residue of coffee drink with a production of more than 2 billion tons.  Current value adding applications include biofuel,  fertiliser , and bioactive compound extraction. This coffee by-products could have applications in the food and nutrition sector. In this article authors  show the prebiotic, antimicrobial and antioxidant capacity of coffee by-products.

Panzella, Lucia, et al. “High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion–Fermentation Model: Toward the Development of a Novel Food Supplement.” Journal of Agricultural and Food Chemistry 65.31 (2017): 6452-6459.