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Grant support

This study was funded by SUSCOFFEE (AGL2014-57239-R) project. The present research is part of the PhD. Thesis of Martinez-Saez, N. FPI-predoc fellow belongs to Autonomous University of Madrid (UAM), Spain. Rebollo-Hernanz, M. thanks the JAE Intro fellowship (JAEINT_15_00086) and the FPU predoctoral program of the Ministry of Education, Culture and Sports (FPU15/04238). Authors also thank Prosol for the spent coffee grounds and BENEO-ORAFTI for the FOS.

Analysis of institutional authors

Martinez-Saez, NuriaAuthor

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May 5, 2022
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Use of spent coffee grounds as food ingredient in bakery products

Publicated to:Food Chemistry. 216 114-122 - 2017-02-01 216(), DOI: 10.1016/j.foodchem.2016.07.173

Authors: Martinez-Saez, Nuria; Tamargo Garcia, Alba; Dominguez Perez, Ines; Rebollo-Hernanz, Miguel; Mesias, Marta; Morales, Francisco J; Martin-Cabrejas, Maria A; Dolores del Castillo, Maria

Affiliations

ICTAN CSIC, Inst Food Sci Technol & Nutr, Madrid 28040, Spain - Author
UAM CSIC, Food Sci Res Inst, CIAL, Madrid 28049, Spain - Author

Abstract

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes. (C) 2016 Elsevier Ltd. All rights reserved.

Keywords

antioxidant dietary fibrebakery productsfood grade ingredient5-hydroxymethylfurfuralAcrylamideAntioxidant dietary fibreAntioxidantsBakery productsCoffeeDietary fiberEnergy intakeExtractionFood grade ingredientFood handlingFuraldehydeGlycationHumansMaillard reaction-productsNatural antioxidantsNutritive valueSpent coffee groundsSugar replacement

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Food Chemistry due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2017, it was in position 7/133, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 4.7. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 6.36 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 19.52 (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-16, the following number of citations:

  • WoS: 158
  • Scopus: 185
  • Europe PMC: 33

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-16:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 529.
  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 560 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 95.25.
  • The number of mentions on the social network Facebook: 3 (Altmetric).
  • The number of mentions on the social network X (formerly Twitter): 4 (Altmetric).
  • The number of mentions in news outlets: 11 (Altmetric).

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Martínez Sáez, Nuria) .