ReviewCurrent research in food science2025
Valorization of spent coffee grounds and their applications in food science.
Review in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico.Foods (Basel, Switzerland) · 2026Article
- Nutritional and Compositional Profile ofFood science & nutrition · 2026Article
- Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications.Foods (Basel, Switzerland) · 2026Review
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
- Spent Coffee Grounds as an Adsorbent Material for Metal Ions.Materials (Basel, Switzerland) · 2026Review
- Aesthetic Profiling and Exploratory Composting Screening of Wood-Fiber Biocomposites Bonded with Spent Coffee Grounds and Ammonium Lignosulfonate.Materials (Basel, Switzerland) · 2026Article
- Functional Chewing Gum Enriched with Spent Coffee Grounds Extract: Chemical Characteristics and Antimicrobial Potential Against Oral Bacteria.Foods (Basel, Switzerland) · 2026Article
- Sustainable Conversion of Coffee Ground Waste into Carbon Dots for Sensing Food Antioxidants.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spent coffee grounds are generated in large quantities as a byproduct of coffee consumption. While often discarded as waste, spent coffee grounds still contain valuable bioactive compounds, including caffeine, chlorogenic acids, and polyphenols, along with dietary fiber, proteins, and essential minerals. Because of these nutritional properties, current research using spent coffee grounds includes fermented beverages, baked goods such as muffins and cookies, and ice cream cones. This graphical review explores the chemical composition and potential health benefits associated with spent coffee grounds. Additionally, the integration of spent coffee grounds in food products including fermented beverages and baked goods, food packaging, as well as food safety concerns, is explored. Utilizing spent coffee grounds as a functional ingredient in food not only contributes to sustainability by reducing waste but also enhances the nutritional profile of spent coffee grounds integrated products. Future research should not only focus on the effective utilization of spent coffee grounds but also address potential safety concerns, such as acrylamide formation and heavy metal contamination, to ensure food safety and consumer acceptability.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.