Prebiotic potential of a coffee silverskin extract obtained by ultrasound-assisted extraction on Lacticaseibacillus paracasei subsp. paracasei

• Tipo: Artigo em Revista Científica Internacional
• Data: 2024

Autores

Machado, M (Autor) Outra; Galrinho, MF (Autor) Outra; Passos, CP (Autor) Outra; Santo, LE (Autor) Outra; Chis, MS (Autor) Outra; Ranga, F (Autor) Outra; Palmeira, J (Autor) Outra; Coimbra, MA (Autor) Outra; Oliveira, MBPP (Autor) Outra; Helena Sousa (Autor) FFUP; Alves, RC (Autor) Outra

Revista

Título: Journal of Functional Foods

Vol. 120

ISSN: 1756-4646

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-016-S91

DOI: 10.1016/j.jff.2024.106378

Abstract (EN): Prebiotic demand is increasing due to growing concerns about human gut health and well-being. Recently, agrifood by-products have been explored as a potential source of prebiotic ingredients. This study analysed the chemical composition of a freeze-dried coffee silverskin extract (FSE) and evaluated its impact on Lacticaseibacillus paracasei subsp. paracasei BAA-52 ATCC growth. The FSE was obtained by multi-frequency multimode modulation ultrasonic vibration. Soluble dietary fiber accounted for 15.2 % of the extract, being mainly composed of uronic acids (58 mol%) and glucose (13.4 mol%). HPLC-DAD-MS-ESI+ and HPLD-DAD analyses revealed a phenolic-rich composition (mainly caffeoylquinic acids), as well as the presence of caffeine, and 5hydroxymethylfurfural. The probiotic was incubated in De Man, Rogosa, and Sharpe broth supplemented with different concentrations of the FSE (1-4 %, w/v). The 2 % and 4 % (w/v) concentrations significantly enhanced L. paracasei subs. paracasei growth and decreased the pH of the medium, indicating its potential as a prebiotic ingredient.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9