Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

Abstract Background Spent coffee grounds (SCG) are a promising source of natural by-products which can be used for different purposes. In this work, possible use oligosaccharides isolated from SCG as functional ingredients was investigated. SCGs were treated with an acid hydrolysis at high temperature (200 °C) in closed reactor setting reaction time 30, 60 and 90 s depending on the sample (original or defatted). A comprehensive study resulted water-soluble hydrolysate using high-resolution mass spectrometry analysis performed. Additionally, growth four Lactobacillus strains tested to assess prebiotic potential hydrolysate. Results Oligosaccharide chains formed by hexoses degree polymerization ranging 3 6 identified characterized. Regardless composition hydrolysis, bacterial activity extracts exhibited significantly higher values than well-known versatile carbohydrate food industry, i.e., inulin. Conclusions The results pave way toward innovative ingredient intended fortify formulations. diversity suggests their selective specific strains. Graphical