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Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage-A Model Approach.
Fetsch, Vanessa Tanara; Kalschne, Daneysa Lahis; Canan, Cristiane; Flores, Éder Lisandro de Moraes; Viegas, Marcelo Caldeira; Peiter, Gabrielle Caroline; Zara, Ricardo Fiori; Amaral, Joana Soares; Corso, Marinês Paula.
Afiliação
  • Fetsch VT; Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology-Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil.
  • Kalschne DL; Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology-Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil.
  • Canan C; Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology-Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil.
  • Flores ÉLM; Academic Department of Chemistry, Federal University of Technology-Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil.
  • Viegas MC; IGC-Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, Cornélio Procópio 86300-000, Brazil.
  • Peiter GC; Academic Department of Chemistry, Federal University of Technology-Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil.
  • Zara RF; Academic Department of Chemistry, Federal University of Technology-Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil.
  • Amaral JS; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5300-253 Bragança, Portugal.
  • Corso MP; Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology-Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil.
Foods ; 13(9)2024 May 03.
Article em En | MEDLINE | ID: mdl-38731780
ABSTRACT
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça