| Upcycling Spent Coffee Grounds to Enhance Quality and Prolong Shelf Life of Refrigerated Beef |
| Paper ID : 1276-IGA |
| Authors |
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Dorra Zouari Ayadi *1, Slim Smaoui2 1Faculty of Science of Sfax, University of Sfax, Tunisia 2Center of Biotechnology of Sfax, University of Sfax, Tunisia |
| Abstract |
| Background and Aim: Spent coffee grounds (SCG) leading to huge generation have caused enormous environmental concern. Nevertheless, SCG are a complex mix of bioactive compounds which are slowly being explored for their efficiency in agri-food applications. In the present study the possibility of using aqueous SCG extract (SCGE) as a natural source of antioxidants for meat preservation has been tested. Materials and Methods: Phytochemical contents (Total polyphenol and flavonoid content), antioxidant and antimicrobial activities (against E. coli and Listeria monocytogens) of the extract were determined. SCGE was added at 0.125% (SCGE1), 0.25% (SCGE2), and 0.5% (SCGE3) of the formula rate, then compared with 0.1% butylated hydroxytoluene (BHT). Their effects on the chemical stability, microbiological quality, instrumental color, and sensory attributes of beef were monitored over 14 days of refrigerated storage. Results: In this study, the results showed that SCGE significantly (P < 0.05) delayed the formation of thiobarbituric acid reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner, indicating that SCGE had a protective effect against lipids and protein oxidation. A concurrent increase in redness and yellowness, along with a decrease in lightness, was observed. Thus, SCGE resulted in a reduced effect of chemical oxidation, microbial growth, and an improved of instrumental color and sensory traits. Conclusion : This investigation proved that SCGE could be used as a sustainable natural preservative for novel applications in the agri-food sector. |
| Keywords |
| Spent coffee grounds, phenolic contents, Bioactivities, minced beef meat |
| Status: Accepted |
