Utilización del extracto acuoso de cascarilla de café para mejorar la estabilidad oxidativa de homo-genizados de carne de cerdo
Extracto acuoso de cascarilla de café
DOI:
https://doi.org/10.18633/biotecnia.v26.2128Palabras clave:
residuos del café, compuestos bioactivos, antioxidantes, calidad de la carneResumen
Los residuos del procesamiento del fruto de café se han propuesto como una estrategia para prevenir la pérdida de calidad de la carne. Este estudio tuvo como objetivo evaluar la efectividad del extracto acuoso de cascarilla de café (CSE) sobre la estabilidad oxidativa en un sistema de homogenizados de carne cruda de cerdo. El CSE se sometió a la determinación de polifenoles (fenoles, flavonoides y ácido cafeoilquínico), así como a ensayos de actividad antirradical y poder reductor. Además, los homogenizados de carne cruda de cerdo se dividieron en cuatro tratamientos (CN, control o sin antioxidante; T1 y T2, CSE a 250 y 500 ppm, respectivamente; BHT, antioxidante sintético a 500 ppm), oxidados por 1 h con ferrocianuro de potasio (0, 0.5 y 1.0%, p/v), y fueron sometidos a evaluación de calidad de la carne (pH, oxidación de lípidos, color y contenido de metamioglobina). Los resultados demostraron que los CSE son una fuente importante de polifenoles con actividad antioxidante, y su incorporación en un homogenizado de carne de cerdo cruda condujo a una reducción de los valores de pH, oxidación de lípidos y contenido de metamioglobina, así como a una disminución de los cambios de color (p < 0.05). Estos resultados sugieren que el CSE tiene un gran potencial como aditivo antioxidante para productos cárnicos.
Descargas
Citas
AOAC. 2020. AOAC 943.02, pH of flour, potentiometric method. Association of Official Analytical Chemists. [Consulted 23 March 2023]. Available in: http://www.aoacofficialmethod.org/index.php?main_page=product_info&products_id=937
Berker, K.I., Güçlü, K., Demirata, B. and Apak, R. 2010. A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the color-forming complexation reagent. Analytical Methods. 2: 1770-1778. https://doi.org/10.1039/C0AY00245C
Bergamaschi, M., Simoncini, N., Spezzano, V.M., Ferri, M. and Tassoni, A. 2023. Antioxidant and sensory properties of raw and cooked pork meat burgers formulated with extract from non-compliant green coffee beans. Foods. 12: 1264. https://doi.org/10.3390/foods12061264
Bessada, S.M.F., Alves, R.C. and Oliveira, M.B.P.P. 2018. Coffee silverskin: A review on potential cosmetic applications. Cosmetics. 5: 5. https://doi.org/10.3390/cosmetics5010005
Chaijan, M. 2008. Lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science & Technology. 30: 47–53.
De Farias Marques, A.D.J., de Lima Tavares, J., de Carvalho, L.M., Abreu, T.L., Pereira, D.A., Santos, M.M.F., Madruga, M.S., de Medeiros, L.L. and Bezerra, T.K.A. 2022. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chemistry. 393: 133451. https://doi.org/10.1016/j.foodchem.2022.133451
Georgantelis, D., Blekas, G., Katikou, P., Ambrosiadis, I. and Fletouris, D.J. 2007. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science. 75: 256–264. https://doi.org/10.1016/j.meatsci.2006.07.018
Griffiths, D.W., Bain, H. and Dale, M.F.B. 1992. Development of a rapid colorimetric method for the determination of chlorogenic acid in freeze‐dried potato tubers. Journal of the Science of Food and Agriculture. 58: 41–48. https://doi.org/10.1002/jsfa.2740580108
Hadidi, M., Orellana-Palacios, J.C., Aghababaei, F., Gonzalez-Serrano, D.J., Moreno, A. and Lorenzo, J.M. 2022. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products. LWT-Food Science and Technology. 169: 114003. https://doi.org/10.1016/j.lwt.2022.114003
Hansen, T.B., Skibsted, L.H. and Andersen, H.J. 1996. The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat. Meat Science. 43: 135-144. https://doi.org/10.1016/0309-1740(96)84585-2
Jully, K.M.M., Toto, C.S. and Were, L. 2016. Antioxidant effect of spent, ground, and lyophilized brew from roasted coffee in frozen cooked pork patties. LWT-Food Science and Technology. 66: 244-251. https://doi.org/10.1016/j.lwt.2015.10.046
Kim, T.W., Kim, C.W., Kwon, S.G., Hwang, J.H., Park, D.H., Kang, D.G., Ha, J., Yang, M.R., Kim, S.W. and Kim, I.S. 2016a. pH as analytical indicator for managing pork meat quality. Sains Malay-siana. 45: 1097-1103.
Kim, J.H., Ahn, D.U., Eun, J.B. and Moon, S.H. 2016b. Antioxidant effect of extracts from the coffee residue in raw and cooked meat. Antioxidants. 5(3): 21. https://doi.org/10.3390/antiox5030021
Martuscelli, M., Esposito, L. and Mastrocola, D. 2021a. The role of coffee silver skin against oxidative phenomena in newly formulated chicken meat burgers after cooking. Foods. 10: 1833. https://doi.org/10.3390/foods10081833
Martuscelli, M., Esposito, L., Di Mattia, C.D., Ricci, A. and Mastrocola, D. 2021b. Characterization of coffee silver skin as potential food-safe ingredient. Foods. 10: 1367. https://doi.org/10.3390/foods10061367
Matić, P. and Jakobek, L. 2021. Spectrophotometric Folin-Ciocalteu and aluminum chloride method validation for the determination of phenolic acid, flavan-3-ol, flavonol, and anthocyanin content. Croatian Journal of Food Science and Technology. 13: 176-183. https://doi.org/10.17508/CJFST.2021.13.2.06
Min, B., Cordray, J.C. and Ahn, D.U. 2010. Effect of NaCl, myoglobin, Fe (II), and Fe (III) on lipid oxidation of raw and cooked chicken breast and beef loin. Journal of Agricultural and Food Chemistry. 58: 600-605. https://doi.org/10.1021/jf9029404
Mostafa, H.S. and El Azab, E.F. 2022. Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid. Food Chemistry: X. 14: 100336. https://doi.org/10.1016/j.fochx.2022.100336
Norma Oficial Mexicana NOM-213-SSA1-2018. Productos cárnicos procesados y los establecimientos dedicados a su proceso. [Consulted 24 March 2023] 2018. Available in: https://www.dof.gob.mx/nota_detalle.php?codigo=5556645&fecha=03/04/2019#gsc.tab=0
Ozgen, M., Reese, R.N., Tulio, A.Z., Scheerens, J.C. and Miller, A.R. 2006. Modified 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2‘-diphenyl-1-picrylhydrazyl (DPPH) methods. Journal of Agricultural and Food Chemistry. 54: 1151-1157. https://doi.org/10.1021/jf051960d
Pfalzgraf, A., Frigg, M. and Steinhart, H. 1995. Alpha-tocopherol contents and lipid oxidation in pork muscle and adipose tissue during storage. Journal of Agriculture of Food Chemistry. 43: 1339-1342. https://doi.org/10.1021/jf00053a039
Ribeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., da Silva Lannes, S.C. and da Silva, M.V. 2019. Natural antioxidants used in meat products: A brief review. Meat Science. 148: 181-188. https://doi.org/10.1016/j.meatsci.2018.10.016
Rodrigues, F., Palmeira-de-Oliveira, A., das Neves, J., Sarmento, B., Amaral, M.H. and Oliveira, M.B.P. 2015. Coffee silverskin: A possible valuable cosmetic ingredient. Pharmaceutical Biology. 53: 386-394. https://doi.org/10.3109/13880209.2014.922589
Saqib, M., Iqbal, S., Mahmood, A. and Akram, R. 2016. Theoretical investigation for exploring the antioxidant potential of chlorogenic acid: a density functional theory study. International Journal of Food Properties. 19: 745-751. https://doi.org/10.1080/10942912.2015.1042588
Sánchez, A., Djenane, D., Torrescano, G.R., Beltrán, J.A. and Roncalés, P. 2001. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Science. 58: 421-429. https://doi.org/10.1016/S0309-1740(01)00045-6
Serna, J.A., Siles, J.A., de los Ángeles Martín, M. and Chica, A.F. 2022. A Review on the applications of coffee waste derived from primary processing: strategies for revalorization. Processes. 10: 2436. https://doi.org/10.3390/pr10112436
U.S. Department of Agriculture. Livestock and poultry: world markets and trade. [Consulted 24 March 2023] 2023. Available in: http://www.fas.usda.gov/psdonline/circulars/livestock_poultry.pdf
Van Nguyen, M., Thorarinsdottir, K., Thorkelsson, G., Gudmundsdottir, A. and Arason, S. 2012. In-fluences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during pro-cessing, storage and rehydration. Food Chemistry. 131: 1322-1331. https://doi.org/10.1016/j.foodchem.2011.09.126
Vargas, R.D., Torres-Martínez, B.M., Torrescano, G.R., and Sánchez, A. 2023. Physicochemical, tech-no-functional and antioxidant characterization of coffee silverskin. Biotecnia. 25: 43-50. https://doi.org/10.18633/biotecnia.v25i1.1755
Vimercati, W.C., da Silva Araújo, C., Macedo, L.L. and Pimenta, C.J. 2022. Optimal extraction condi-tion for the recovery of bioactive compounds and antioxidants from coffee silverskin. Journal of Food Process Engineering. 45: e14009. https://doi.org/10.1111/jfpe.14009
Descargas
Archivos adicionales
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2023
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
_(2).jpg)
