Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives

Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante and Rey David Vargas-Sánchez ()
Additional contact information
Stephany Carolina Terán-Rivera: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico
Gastón Ramón Torrescano-Urrutia: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico
Brisa del Mar Torres-Martínez: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico
Martín Esqueda-Valle: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico
Félix Joel Ibarra-Arias: Alta Tecnología Industrial para la Salud Animal, S.A. de C.V. (ATISA), Gabino Barreda 1290, Guadalajara Jalisco 44430, Mexico
Armida Sánchez-Escalante: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico
Rey David Vargas-Sánchez: CONAHCYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo Sonora 83304, Mexico

Resources, 2024, vol. 14, issue 1, 1-12

Abstract: 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.

Keywords: Pleurotus pulmonarius; fungal fermentation; metabolites; bioactivity; meat quality (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2079-9276/14/1/6/pdf (application/pdf)
https://www.mdpi.com/2079-9276/14/1/6/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jresou:v:14:y:2024:i:1:p:6-:d:1554596

Access Statistics for this article

Resources is currently edited by Ms. Donchian Ma

More articles in Resources from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().