ArticleFood chemistry: X2025
Optimizing the treatment and valorization of spent coffee grounds (SCGs) through the integration of sequential pretreatment steps, enzymatic hydrolysis, and selective fermentation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
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Who cites it
3 citing papers in PubMed.
- Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications.Foods (Basel, Switzerland) · 2026Review
- Editorial Special issue:Food chemistry: X · 2026Article
- Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to optimize the simultaneous production of D-mannose and bioethanol from spent coffee grounds (SCGs) using an integrated process involving pretreatment, enzymatic hydrolysis, and selective fermentation. Sequential alkali, bleaching, and NaOH‑hydrogen peroxide pretreatment steps increased the total sugar content to 74.1 %, with mannose and glucose reaching 45.2 % and 27.2 %, respectively, while effectively removing lignin, as confirmed by colorimetric and solid-state nuclear magnetic resonance analyses. Enzymatic hydrolysis with cellulase and mannanase produced high concentrations of glucose (15.3 mg/mL) and mannose (10.6 mg/mL). To optimize fermentation, a mutant strain of
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Registered trials
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