Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives
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| Vydáno v: | Resources vol. 14, no. 1 (2025), p. 6 |
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| Hlavní autor: | |
| Další autoři: | , , , , , |
| Vydáno: |
MDPI AG
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| Témata: | |
| On-line přístup: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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| 024 | 7 | |a 10.3390/resources14010006 |2 doi | |
| 035 | |a 3159584694 | ||
| 045 | 2 | |b d20250101 |b d20251231 | |
| 084 | |a 231557 |2 nlm | ||
| 100 | 1 | |a Terán-Rivera, Stephany Carolina |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 245 | 1 | |a Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives | |
| 260 | |b MDPI AG |c 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a 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 Pleurotus pulmonarius 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. | |
| 651 | 4 | |a Mexico | |
| 651 | 4 | |a United States--US | |
| 651 | 4 | |a Germany | |
| 651 | 4 | |a Japan | |
| 653 | |a pH | ||
| 653 | |a Food additives | ||
| 653 | |a Meat processing industry | ||
| 653 | |a Meat products | ||
| 653 | |a Ferrocyanide | ||
| 653 | |a Aluminum | ||
| 653 | |a Metabolites | ||
| 653 | |a Lipid peroxidation | ||
| 653 | |a Biological activity | ||
| 653 | |a Antiinfectives and antibacterials | ||
| 653 | |a Fermentation | ||
| 653 | |a Food industry | ||
| 653 | |a Scavenging | ||
| 653 | |a Carbohydrates | ||
| 653 | |a Microorganisms | ||
| 653 | |a Maceration | ||
| 653 | |a Additives | ||
| 653 | |a Meat industry | ||
| 653 | |a Bioactive compounds | ||
| 653 | |a Pork | ||
| 653 | |a Food safety | ||
| 653 | |a Meat quality | ||
| 653 | |a Natural & organic foods | ||
| 653 | |a Coffee | ||
| 653 | |a Flavonoids | ||
| 653 | |a Phenols | ||
| 653 | |a Antibacterial activity | ||
| 653 | |a Oxidation | ||
| 653 | |a Bacteria | ||
| 653 | |a Sulfuric acid | ||
| 653 | |a Antioxidants | ||
| 653 | |a Potassium | ||
| 653 | |a Food sources | ||
| 653 | |a Caffeoylquinic acid | ||
| 653 | |a Sodium | ||
| 653 | |a Fermented food | ||
| 653 | |a Fungi | ||
| 653 | |a Meat | ||
| 653 | |a Glucose | ||
| 653 | |a Lipids | ||
| 653 | |a Iron cyanides | ||
| 653 | |a Coffee industry | ||
| 700 | 1 | |a Torrescano-Urrutia, Gastón Ramón |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 700 | 1 | |a Brisa del Mar Torres-Martínez |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 700 | 1 | |a Esqueda-Valle, Martín |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 700 | 1 | |a Ibarra-Arias, Félix Joel |u Alta Tecnología Industrial para la Salud Animal, S.A. de C.V. (ATISA), Gabino Barreda 1290, Guadalajara Jalisco 44430, Mexico; <email>joel.ibarra@atisamx.com</email> | |
| 700 | 1 | |a Sánchez-Escalante, Armida |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 700 | 1 | |a Rey David Vargas-Sánchez |u CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico; <email>mcsteran@gmail.com</email> (S.C.T.-R.); <email>gtorrescano@ciad.mx</email> (G.R.T.-U.); <email>brisa.torres@estudiantes.ciad.mx</email> (B.d.M.T.-M.); <email>esqueda@ciad.mx</email> (M.E.-V.); <email>armida-sanchez@ciad.mx</email> (A.S.-E.) | |
| 773 | 0 | |t Resources |g vol. 14, no. 1 (2025), p. 6 | |
| 786 | 0 | |d ProQuest |t Publicly Available Content Database | |
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