Resumen
Este estudio evaluó el efecto del método de extracción y el nivel de adición del residuo de cascarilla de café sobre la composición de metabolitos, la actividad antioxidante y la actividad antimicrobiana de extractos acuosos. Se aplicaron dos métodos de extracción: maceración y fermentación fúngica sumergida, con niveles de residuo del 0, 1 y 2%. Los resultados mostraron que ambos factores influyeron significativamente en la composición y la bioactividad de los extractos. La maceración con 1 y 2% de residuo presentó el mayor contenido de compuestos fenólicos, mientras que la fermentación con 2% destacó en ácido clorogénico. La mayor inhibición de radicales libres y poder reductor férrico lo presentaron los extractos obtenidos por maceración, mientras que los obtenidos por fermentación presentaron la mayor inhibición de radicales cationes y poder reductor. La fermentación con 2% resultó en una mayor inhibición de Staphylococcus aureus, mientras que la maceración y fermentación con 2% fueron efectivas contra Listeria monocytogenes y Salmonella typhimurium. Los extractos obtenidos por fermentación fúngica sumergida son potenciales aditivos para la industria cárnica.
Citas
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