Naslov (eng)

The development of a combined enzymatic and microbial fermentation as a viable technology for the spent coffee ground full utilization

Autor

Milić, Marija
Buntić, Aneta
Mihajlovski, Katarina
Ilić, Nevena
Davidović, Slađana
Dimitrijević-Branković, Suzana

Opis (eng)

Abstract: This study demonstrated the innovative biotransformation aspect of spent coffee grounds (SCG) by application of the specific enzymatic cocktail with addition of lactic acid bacteria strain Lactobacillus rhamnosus (ATCC® 7469™). This bioprocess induced the improvement of the most of the quality parameters in SCG, causing a considerable increase in the bioactive contents (total polyphenols, chlorogenic acid, reducing sugars, free amino acids) and antioxidant activity, in comparison to the non-fermented SCG. Under the optimal conditions, at 37 °C, for 24 h, with 5% v/w of the inoculum employed, the polyphenols were increased for 67% (227.3 ± 3.3 mg GAE/g dm extract), reducing sugars 57% (277.9 ± 7.6 mg glucose/g dm extract), and α-amino nitrogen 80% (161.2 ± 9.8 mg/100 g dm extract), and the chlorogenic acid content was doubled, while the caffeine was reduced for 38%. Furthermore, the resulting product evinced a strong antioxidant activity detected via inhibition of DPPH radicals and reducing capacity assay (FRAP). The proposed technology is viable for a large-scale commercialization for utilization of easily accessible industrial residues, deriving a product with a nutritive formulation very desirable to be incorporated as an additive in food and feed industry.

Opis (eng)

Sažetak

Jezik

engleski

Datum

2021

Licenca

© All rights reserved

Predmet

Spent coffee grounds, Fermentation, Polyphenols, Antioxidants, Enzymes, Lactic acid bacteria

Deo kolekcije (1)

o:508

Institut za zemljište