Abstract
This study evaluated the effect of the extraction method and the level of coffee husk residue addition on the metabolite composition, antioxidant activity, and antimicrobial activity of aqueous extracts. Two extraction methods were applied: maceration and submerged fungal fermentation, with residue levels of 0, 1, and 2%. The results showed that both factors significantly influenced the composition and bioactivity of the extracts. Maceration with 1% and 2% residue presented the highest content of phenolic compounds, while fermentation with 2% residue was highest in chlorogenic acid. Extracts obtained by maceration exhibited the greatest inhibition of free radicals and ferric reducing power, while those obtained by fermentation presented the greatest inhibition of cation radicals and reducing power. Fermentation with 2% resulted in greater inhibition of Staphylococcus aureus, while maceration and fermentation with 2% were effective against Listeria monocytogenes and Salmonella typhimurium. Extracts obtained by submerged fungal fermentation are potential additives for the meat industry.
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