ArticleFood science & nutrition2025
Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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.
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Who cites it
4 citing papers in PubMed.
- Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico.Foods (Basel, Switzerland) · 2026Article
- Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications.Foods (Basel, Switzerland) · 2026Review
- Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spent coffee grounds (SCG) are rich in valuable nutrients, including dietary fiber, proteins, lipids, vitamins, minerals, and various bioactive compounds. In the context of food science, it is essential to reconsider SCG not as waste, but as a potential functional ingredient that can be valorized to reduce environmental impact and enhance nutritional and economic value in food systems. In this study, SCG of Turkish, espresso, or filter coffee was evaluated as a resource of dietary fiber and antioxidants in beef patties during refrigerated storage over 7 days. Physicochemical (pH, water activity, color, cooking loss, diameter reduction, dietary fiber content, and oxidative stability), textural, and sensory traits of beef patties were determined. The spent coffee ground treatment significantly increased the dietary fiber content of the samples (
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