Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds.

BACKGROUND: Coffee cultivation and agroindustry generate residues that are rich in several metabolites. These compounds, such as phenolic compounds and alkaloids, are known for their antioxidant activity and are usually consumed as nutraceuticals. The purpose of this study was to evaluate the occurrence of chemical and antioxidant components of low-pruned coffee stems under different fertilizer regimes. Extractives and lignin composition, histochemical, chromatographic, and antioxidant analyses were performed. RESULTS: Multiple compounds were found to accumulate in the stems of coffee trees. Furthermore, the presence of phenolic compounds such as chlorogenic acid, vanillin, resveratrol, and the alkaloids caffeine and trigonelline varied depending on the type of fertilization. In all samples examined, optimal performance was observed at the highest tested concentration (500 µg mL-1 ). All samples analyzed presented a great performance at the highest concentration tested (500 µg mL-1 ), with the dose 70% and the dose 100%, which is the recommended for the culture, showing the highest values for most of the concentrations and the best half-maximal inhibitory concentration (IC50 ) when compared with the other samples tested. CONCLUSION: As shown in the results, the reuse of stem residues as antioxidant material, with the potential to be profitable, and has the added benefit of providing a sustainable destination for material that until now has been underutilized. © 2023 Society of Chemical Industry.

Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review.

The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite.

This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO2: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25°C for 30 days. The EO extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (CG-MS) was tested in vitro using an agar well diffusion method for determination of minimum inhibitory concentration (MIC) on C. perfringens. According to compositional analysis of the winter savory EO, 26 chemical compounds were identified, and the major constituents were thymol (28.99%), p-cymene (12.00%), linalool (11.00%) and carvacrol (10.71%). The results obtained showed that EO applied at a concentration of 1.56%, which was defined as the MIC, exhibited antimicrobial activity against C. perfringens in the in vitro assays, and the transmission electron microscopy (TEM) revealed structural damage and cell lysis of C. perfringens caused by EO treatment. A synergistic effect between NaNO2 and EO was observed. In mortadella-type sausages formulated with 100 ppm of NaNO2 and EO at all concentrations tested, the population of target microorganisms was reduced (p≤0.05) compared to control samples during all storage period. This data suggests the potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO2 to control C. perfringens in mortadella, which goes according to current market trends, where consumers are requesting natural products.

Inhibitory effect of Caesalpinia spinosa leaflets crude extract on Fusarium solani and Phoma tarda - DOI: 10.4025/actascibiolsci.v27i2.1329 / Efeito inibitório do extrato hexânico dos folíolos de Caesalpinia spinosa em Fusarium solani e Phoma tarda - DOI: 10.4025/actascibiolsci.v27i2.1329

In order to evaluate the plant extract effect on the in vitro growth of Fusarium solani and Phoma tarda, hexane crude extract from spiny holdback (Caesalpinia spinosa) leaflets was obtained and incorporated into potato-dextrose-agar (PDA) at 2204 mg L-1, 4460 mg L-1, 6370 mg L-1, 7644 mg L-1 and 16179 mg L-1 concentrations. The hexane crude extract inhibited mycelial growth at the range of 3,95% to 32,20% of P. tarda and 7,29% to 33,83% of F. solani, according to the extract concentration. It was demonstrated that the extract has antifungal activity and might be an alternative to physical or chemical control methods of fusariosis disease in several cultivations and of Phoma spot on coffee plant leaf

Extrato hexânico foi obtido dos folíolos do falso pau-brasil (Caesalpinia spinosa) e incorporado em BDA (batata-dextrose-ágar), obtendo-se as concentrações de 2204 mg L-1, 4460 mg L-1, 6370 mg L-1, 7644 mg L-1 e 16179 mg L-1. Foi avaliado o crescimento micelial de Fusarium solani e Phoma tarda. Os resultados mostraram o efeito inibitório do extrato em porcentagens variáveis de 3,95% a 32,20% para P. tarda e de 7,29% a 33,83% para F. solani, conforme as doses crescentes do extrato, cuja fungitoxidade evidencia seu potencial alternativo aos métodos físicos e químicos de controle da fusariose em vários cultivos e mancha de Phoma no cafeeiro