Recovery of an additive for pork meat from Pleurotus ostreatus grown in agro-industrial wastes
DOI:
https://doi.org/10.18633/biotecnia.v27.2396Keywords:
edible mushroom, antioxidant, meat quality, storage time, gastrointestinal digestionAbstract
This study aims to evaluate the polyphenol content and antioxidant activity of Pleurotus ostreatus grown in different agroindustrial wastes (wheat straw partially replaced with spent coffee grounds and potato peel) and its potential as an additive to increase the oxidative stability of a meat product subjected to thermal-treatment and in vitro gastrointestinal digestion. The bioactive compounds were obtained from the dried mushroom powder by ultrasound, using water as an extraction solvent. The extract was subjected to evaluation of polyphenol content and antioxidant activity. In addition, pork meat homogenates were antioxidant treated (mushroom extract and synthetic antioxidant), stored (65 °C for 120 min), and subjected to in vitro gastrointestinal digestion for oxidative stability evaluation. Results demonstrated that the type of substrate used to produce P. ostreatus affects (p < 0.05) the polyphenol content and antioxidant activity. In addition, the incorporation of the aqueous extract of P. ostreatus cultivated with agroindustrial waste reduced (p < 0.05) changes in the pH values, lipid oxidation, and color of meat samples. While, the presence of phenolic compounds (tannins, phenols, flavonoids, and chlorogenic acid) and the antioxidant activity (antiradical activity and reducing power) increased (p < 0.05) in the meat samples during in vitro gastrointestinal digestion. P. ostreatus can be considered a novel additive for the meat industry.
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