Repository logo
 
Publication

Coffee Extract as a Natural Antioxidant in Fresh Pork Sausageā€”A Model Approach

2024Journal article Open access
Simple item page
dc.contributor.authorFetsch, Vanessa Tanara
dc.contributor.authorKalschne, Daneysa Lahis
dc.contributor.authorCanan, Cristiane
dc.contributor.authorFlores, Ɖder Lisandro de Moraes
dc.contributor.authorViegas, Marcelo Caldeira
dc.contributor.authorPeiter, Gabrielle Caroline
dc.contributor.authorZara, Ricardo Fiori
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorCorso, MarinĆŖs Paula
dc.date.accessioned2024-06-05T16:28:01Z
dc.date.available2024-06-05T16:28:01Z
dc.date.issued2024
dc.description.abstractConsumers 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 degrees 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.pt_PT
dc.description.sponsorshipThe authors acknowledge the Central AnalĆ­tica MultiusuĆ”rio (CEANMED) and LaboratĆ³rio Central AnalĆ­tica (LABCA) for the assays performed. Joana S. Amaral acknowledges the support of the strategic funding of FCT/MCTES (PIDDAC) to CIMO UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020), UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020), and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFetsch, Vanessa Tanara; Kalschne, Daneysa Lahis; Canan, Cristiane; Flores, Ɖder Lisandro de Moraes; Viegas, Marcelo Caldeira; Peiter, Gabrielle Caroline; Zara, Ricardo Fiori; Amaral, Joana S; Corso, MarinĆŖs Paula (2024). Coffee Extract as a Natural Antioxidant in Fresh Pork Sausageā€”A Model Approach. Foods. EISSN 2304-8158. 13:9, P. 1-17pt_PT
dc.identifier.doi10.3390/foods13091409pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/29868
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCoffea arabicapt_PT
dc.subjectCoffea canephorapt_PT
dc.subjectcaffeinept_PT
dc.subject5-caffeoylquinic acidpt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectmeat productspt_PT
dc.titleCoffee Extract as a Natural Antioxidant in Fresh Pork Sausageā€”A Model Approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage17pt_PT
oaire.citation.issue9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
project.funder.nameFundaĆ§Ć£o para a CiĆŖncia e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication6255046e-bc79-4b82-8884-8b52074b4384
relation.isProjectOfPublication.latestForDiscovery6255046e-bc79-4b82-8884-8b52074b4384

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
foods_13_01409_v3.pdf
Size:
1.73 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados Ć  WoS/Scopus