{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T19:55:19Z","timestamp":1784231719602,"version":"3.55.0"},"reference-count":40,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,10]],"date-time":"2026-02-10T00:00:00Z","timestamp":1770681600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Deanship of Scientific Research, Vice Presidency for Graduate Studies","award":["KFU260582"],"award-info":[{"award-number":["KFU260582"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Spent coffee grounds (SCGs), as a by-product, represent a sustainable source of bioactive components. Herein, the ethanol extract of SCGs was examined for its chemical characteristics and antimicrobial effect. The extract was incorporated into novel frankincense-based gums at concentrations of 0% (T0), 15% (T15), 20% (T20), and 25% (T25). The physicochemical properties and the antibacterial activity of the SCG-enriched gums against oral pathogens were assessed. SCG extract showed a total phenolic content of 999.38 \u00b1 2.63 \u03bcg\/g and demonstrated antioxidant activity with a 50% inhibitory concentration (IC50) of 107.28 \u00b1 1.90 \u03bcL\/mL. T25 showed the highest phenolic content (256.66 \u00b1 2.93 \u03bcg\/g) and enhanced scavenging activity IC50 = 211.05 \u00b1 0.65 (DPPH) and 128.52 \u00b1 4.05 \u03bcL\/mL (ABTS). T25 demonstrated superior antimicrobial effects against Streptococcus mutans and Enterococcus faecalis at 400 \u00b5L\/mL, with inhibition zones of 33.33 \u00b1 2.89 and 20.33 \u00b1 0.58 mm compared to T0. Both T25 and T0 inhibited Lactobacillus acidophilus similarly. Overall, incorporating SCG extract into natural frankincense-based gum presents a promising biodegradable functional gum with potential oral health benefits.<\/jats:p>","DOI":"10.3390\/foods15040640","type":"journal-article","created":{"date-parts":[[2026,2,11]],"date-time":"2026-02-11T09:16:08Z","timestamp":1770801368000},"page":"640","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Functional Chewing Gum Enriched with Spent Coffee Grounds Extract: Chemical Characteristics and Antimicrobial Potential Against Oral Bacteria"],"prefix":"10.3390","volume":"15","author":[{"given":"Hanem M. M.","family":"Mansour","sequence":"first","affiliation":[{"name":"Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab P.O. Box 21934, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elsayed E.","family":"Hafez","sequence":"additional","affiliation":[{"name":"Plant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab P.O. Box 21934, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4614-8273","authenticated-orcid":false,"given":"Mahdy N.","family":"Elnaggar","sequence":"additional","affiliation":[{"name":"Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El Arab P.O. Box 21934, Alexandria, Egypt"},{"name":"School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hager S. A.","family":"Alsonpaty","sequence":"additional","affiliation":[{"name":"Microbiology Department, Faculty of Science, Tanta University, Tanta P.O. Box 31511,Tanta, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3436-7364","authenticated-orcid":false,"given":"Salim A.","family":"Ali","sequence":"additional","affiliation":[{"name":"Date Palm Research Center of Excellence, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Asteer V.","family":"Abd-Elnoor","sequence":"additional","affiliation":[{"name":"Home Economics Department, Nutrition & Food Science, Faculty of Specific Education, Alexandria University, Alexandria P.O. Box 21648, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amira A.","family":"Abdellatef","sequence":"additional","affiliation":[{"name":"Department of Protein Technology, Institute of Genetic Engineering and Biotechnology, City of Scientific Research & Technological Applications, New Borg El Arab P.O. Box 21934, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Omayma E.","family":"Shaltout","sequence":"additional","affiliation":[{"name":"Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6653-1213","authenticated-orcid":false,"given":"Marwa G.","family":"Allam","sequence":"additional","affiliation":[{"name":"Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2227-8049","authenticated-orcid":false,"given":"Eman M.","family":"Abdo","sequence":"additional","affiliation":[{"name":"Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria P.O. Box 21531, Alexandria, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ahanchi, M., Sugianto, E.C., Chau, A., and Khoddami, A. (2024). Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review. Foods, 13.","DOI":"10.3390\/foods13223576"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Lorenzo, J.M. (2024). Chapter 1-Sustainability and functional foods: Challenges and opportunities. 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