Functional Chewing Gum Enriched with Spent Coffee Grounds Extract: Chemical Characteristics and Antimicrobial...

Area of Science:

• Food Science and Technology
• Biochemistry
• Microbiology

Background:

• Spent coffee grounds (SCGs) are a sustainable source of bioactive compounds.
• Ethanol extract of SCGs possesses antioxidant and antimicrobial properties.

Purpose of the Study:

• To evaluate the chemical characteristics and antimicrobial effects of SCG extract incorporated into frankincense-based gums.
• To assess the potential of these functional gums for oral health benefits.

Main Methods:

• SCG ethanol extract was analyzed for total phenolic content and antioxidant activity (DPPH, ABTS assays).
• The extract was incorporated into frankincense gum at varying concentrations (0%, 15%, 20%, 25%).
• Physicochemical properties and antibacterial activity against oral pathogens (Streptococcus mutans, Enterococcus faecalis, Lactobacillus acidophilus) were assessed.

Main Results:

• SCG extract exhibited high phenolic content (999.38 ± 2.63 μg/g) and antioxidant activity (IC50 = 107.28 ± 1.90 μL/mL).
• The 25% SCG-enriched gum (T25) showed the highest phenolic content (256.66 ± 2.93 μg/g) and enhanced antioxidant activity.
• T25 demonstrated significant antimicrobial effects against Streptococcus mutans and Enterococcus faecalis, with notable inhibition zones.

Conclusions:

• Incorporating SCG extract into frankincense gum creates a biodegradable functional product.
• These SCG-enriched gums show promise for improving oral health due to their antimicrobial and antioxidant properties.