Functional Chewing Gum Enriched with Spent Coffee Grounds Extract: Chemical Characteristics and Antimicrobial Potential Against Oral Bacteria

TL;DR

This paper explores using spent coffee grounds in chewing gum to create a sustainable product with antimicrobial properties that may benefit oral health.

Contribution

The novelty lies in incorporating SCG extract into frankincense-based chewing gum to evaluate its antimicrobial potential against oral bacteria.

Findings

SCG extract has high phenolic content and antioxidant activity.

T25 gum showed the best antimicrobial effects against S. mutans and E. faecalis.

The SCG-enriched gum is a promising biodegradable functional product for oral health.

Abstract

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 ± 2.63 μg/g and demonstrated antioxidant activity with a 50% inhibitory concentration (IC50) of 107.28 ± 1.90 μL/mL. T25 showed the highest phenolic content (256.66 ± 2.93 μg/g) and enhanced scavenging activity IC50 = 211.05 ± 0.65 (DPPH) and 128.52 ± 4.05 μL/mL (ABTS). T25 demonstrated superior antimicrobial effects against Streptococcus mutans and Enterococcus faecalis at 400 µL/mL, with inhibition zones of 33.33 ± 2.89 and 20.33 ± 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.

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