Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives
The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Resources |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-9276/14/1/6 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832587587842211840 |
|---|---|
| author | Stephany Carolina Terán-Rivera Gastón Ramón Torrescano-Urrutia Brisa del Mar Torres-Martínez Martín Esqueda-Valle Félix Joel Ibarra-Arias Armida Sánchez-Escalante Rey David Vargas-Sánchez |
| author_facet | Stephany Carolina Terán-Rivera Gastón Ramón Torrescano-Urrutia Brisa del Mar Torres-Martínez Martín Esqueda-Valle Félix Joel Ibarra-Arias Armida Sánchez-Escalante Rey David Vargas-Sánchez |
| author_sort | Stephany Carolina Terán-Rivera |
| collection | DOAJ |
| description | The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. Treatments used to recover bioactive compounds from CSS were the following: maceration extraction (ME) using 0, 1.5, and 3.0% of CSS (ME–0%, ME–1.5%, and ME–3%); fungal submerged fermentation extraction (FE) using 0, 1.5, and 3.0% of CSS (FE–0%, FE–1.5%, and FE–3%) and <i>Pleurotus pulmonarius</i> mycelium. Concerning metabolite content and bioactivity, results showed a decrease in the carbohydrate content of the ME and FE-obtained, as well as an increase in the phenol, flavonoid, and caffeoylquinic acid content. Also, an increase in radical cation scavenging activity, reducing power values and antibacterial activity of the extracts obtained with FE, was observed. Regarding pork meat homogenate treated with ME and FE extracts and subjected to oxidation with potassium ferrocyanide, results demonstrated that inclusion of FE-obtained extract led to decreased pH, lipid oxidation, metmyoglobin, and color changes (L*, a*, b*, C*, and h*), and microbial growth. These results demonstrate that CSS aqueous extract obtained with FE can be considered a potential additive for the meat industry with antioxidant and antibacterial activity. Nevertheless, further research is necessary to assess the sensory impact, biochemical mechanism, food safety, sustainability, and industrial feasibility of these extracts for broader applications. |
| format | Article |
| id | doaj-art-a08341de9a72403c8a1a60c6395fc579 |
| institution | Kabale University |
| issn | 2079-9276 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Resources |
| spelling | doaj-art-a08341de9a72403c8a1a60c6395fc5792025-01-24T13:48:14ZengMDPI AGResources2079-92762024-12-01141610.3390/resources14010006Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat AdditivesStephany Carolina Terán-Rivera0Gastón Ramón Torrescano-Urrutia1Brisa del Mar Torres-Martínez2Martín Esqueda-Valle3Félix Joel Ibarra-Arias4Armida Sánchez-Escalante5Rey David Vargas-Sánchez6CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoCONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoCONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoCONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoAlta Tecnología Industrial para la Salud Animal, S.A. de C.V. (ATISA), Gabino Barreda 1290, Guadalajara Jalisco 44430, MexicoCONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoCONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, MexicoThe coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. Treatments used to recover bioactive compounds from CSS were the following: maceration extraction (ME) using 0, 1.5, and 3.0% of CSS (ME–0%, ME–1.5%, and ME–3%); fungal submerged fermentation extraction (FE) using 0, 1.5, and 3.0% of CSS (FE–0%, FE–1.5%, and FE–3%) and <i>Pleurotus pulmonarius</i> mycelium. Concerning metabolite content and bioactivity, results showed a decrease in the carbohydrate content of the ME and FE-obtained, as well as an increase in the phenol, flavonoid, and caffeoylquinic acid content. Also, an increase in radical cation scavenging activity, reducing power values and antibacterial activity of the extracts obtained with FE, was observed. Regarding pork meat homogenate treated with ME and FE extracts and subjected to oxidation with potassium ferrocyanide, results demonstrated that inclusion of FE-obtained extract led to decreased pH, lipid oxidation, metmyoglobin, and color changes (L*, a*, b*, C*, and h*), and microbial growth. These results demonstrate that CSS aqueous extract obtained with FE can be considered a potential additive for the meat industry with antioxidant and antibacterial activity. Nevertheless, further research is necessary to assess the sensory impact, biochemical mechanism, food safety, sustainability, and industrial feasibility of these extracts for broader applications.https://www.mdpi.com/2079-9276/14/1/6<i>Pleurotus pulmonarius</i>fungal fermentationmetabolitesbioactivitymeat quality |
| spellingShingle | Stephany Carolina Terán-Rivera Gastón Ramón Torrescano-Urrutia Brisa del Mar Torres-Martínez Martín Esqueda-Valle Félix Joel Ibarra-Arias Armida Sánchez-Escalante Rey David Vargas-Sánchez Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives Resources <i>Pleurotus pulmonarius</i> fungal fermentation metabolites bioactivity meat quality |
| title | Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives |
| title_full | Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives |
| title_fullStr | Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives |
| title_full_unstemmed | Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives |
| title_short | Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives |
| title_sort | fungal submerged fermentation of coffee silverskin a sustainable source of natural meat additives |
| topic | <i>Pleurotus pulmonarius</i> fungal fermentation metabolites bioactivity meat quality |
| url | https://www.mdpi.com/2079-9276/14/1/6 |
| work_keys_str_mv | AT stephanycarolinateranrivera fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT gastonramontorrescanourrutia fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT brisadelmartorresmartinez fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT martinesquedavalle fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT felixjoelibarraarias fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT armidasanchezescalante fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives AT reydavidvargassanchez fungalsubmergedfermentationofcoffeesilverskinasustainablesourceofnaturalmeatadditives |