Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model.

BACKGROUND: The large quantities of by-products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. RESULTS: To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non-extractable polyphenols (H-NEPs), and non-extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential. CONCLUSION: These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

BACKGROUND: Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips was studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. RESULTS: Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H), were analyzed by multiple-intake temporal dominance of sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, whereas the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. CONCLUSION: Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.

Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture.

In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

Effect of wooden breast myopathy on texture and acceptability of emulsified chicken patties.

Wooden breast (WB) condition is a chicken myopathy that causes quality losses and has been shown to negatively affect the sensory acceptance by consumers. In this work, we prepared emulsified chicken patties using WB meat and evaluated their texture profile and acceptability. Three formulations were processed: PN (100% normal breast), PW (100% WB meat) and PNW (50%:50% PN:PW). All the analyzed samples were in accordance with Brazilian legislation parameters for microbiological traits. A marked decrease (P < 0.001) of hardness was noted for PW and PNW samples compared with PN. The sensory ratings were not affected (P > 0.05) by the addition of WB meat in the different treatments. In fact, all samples presented a global sensory acceptance above 70%. The use of WB meat in the formulation of chicken patties is a useful practice to minimize the economic losses in the poultry industry, also helping to support decision-making and improve production performance.

Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis).

High fish production is essential to meet the demand, but inappropriate destination of large volumes of byproduct cause environmental pollution. The cutting step for frozen eviscerated fish using band saw machines produces a type of "fish powder" byproduct with high protein content. The objective of this study was to optimize the process of obtaining protein hydrolysates from the cutting byproducts of Serra Spanish Mackerel (SSM) and to evaluate the final product regarding its technological properties. The optimal conditions for obtaining the protein hydrolysate from the cutting byproducts of SSM using a band saw machine were an enzyme:substrate ratio (w/w) of 5.0% and 240 min of enzymatic hydrolysis. Both treatments (+ DH and - DH) yielded volatile compounds with a characteristic fish aroma, and both can be used for flavoring. The - DH hydrolysate showed better technological performance by stabilizing emulsions and retaining oil, and they could be added to emulsified products, improving their technological and sensory aspects. For the antioxidant capacity, the + DH hydrolysate showed higher efficiency, and it was indicated for use in food products, with the aim of extending the shelf life by stabilizing food lipids and proteins, ensuring the quality of the product during storage.

Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils.

The effects of the incorporation of the essential oils from Origanum vulgare L. (OVEO; 0.07 µL/g) and Rosmarinus officinalis L. (ROEO; 2.65 µL/g) in combination in Minas Frescal cheese on the counts of the probiotic Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 were evaluated during refrigerated storage (7 ±â€¯0.5 °C). The terpenes of OVEO and ROEO, survival of the probiotic strain during in vitro digestion, as well as the physicochemical and sensory aspects were also monitored in Minas Frescal cheese. All terpenes decreased in cheese when the storage time increased. The incorporation of OVEO and ROEO delayed the increase in L. acidophilus LA-5 counts in cheese, but did not affect its ability to survive in cheese under simulated gastrointestinal conditions. The decreases in counts of E. coli O157:H7 observed in the first 15 days of refrigerated storage were strongly correlated (r ≥ 0.82) with the terpenes detected in cheese. Scores attributed for aroma, flavor, overall impression and purchase intention of cheese with OVEO and ROEO increased with the increase of the storage time. The incorporation of OVEO and ROEO in combination could be a strategy to control E. coli O157:H7 in probiotic Minas cheese during storage; however, the amounts of these substances should be cautiously selected considering possible negative sensory impacts in this product.

Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods.

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.

BACKGROUND: Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS: WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid-reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at -20 °C for up to 198 days. CONCLUSION: Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.

Fatty acid, chemical, and tissue composition of meat comparing Santa Inês breed sheep and Boer crossbreed goats submitted to different supplementation strategies.

To compare the fatty acid (FA) composition, and chemical and tissue composition of meat, 24 uncastrated males, 12 sheep of the Santa Inês breed, and 12 crossbred goats (F1 Boer × undefined breed) with the weight of 24.3 ± 2.38 kg. The animals were distributed in a randomized block design and treatments were arranged in a 2 × 2 factorial design, two small ruminant species/breed (Boer crossbreed goat × Santa Inês breed sheep), and two supplementation strategies (energy × protein energy). There was not an interaction between the small ruminant species and the supplementation on average daily gain, tissue composition, chemical composition, or FA profile of the longissimus lumborum muscle. Sheep presented greater weight and yield of fat in the subcutaneous, intermuscular, and total depots than goats, which results in better finishing of the sheep for slaughter. Goat meat presented a lower lipid concentration than sheep meat. The protein-energy supplementation increased oleic acid, ΣUFA, ΣMUFA, hypocholesterolemic/ Hypercholesterolemic index, and enzymatic activity Δ9-desaturase C18 and decreased SFA capric acid in the muscle when compared with energetic supplementation. In Caatinga biome conditions, Boer crossbreed goats meat has a lower concentration of lipids and a healthier FA composition compared with Santa Inês breed sheep because it has a lower SFA and greater PUFA content, which are sources of n-3 and n-6, which may contribute to the reduction of blood cholesterol (LDL). In addition, protein-energy supplementation also improved the quality of animal fat compared with supplementation only with the energetic concentrate, regardless of species.

Physicochemical parameters, fatty acid profile, and sensory attributes of meat from lambs fed with cassava dregs in replacement of corn.

The objective of this study was to evaluate the effect of the replacement of corn by cassava dregs (0, 33, 66, and 100%) in the diet of lamb on physicochemical parameters, fatty acid profile, and sensory attributes of meat. Forty male non-castrated Santa Inês crossbred lambs with an initial average weight of 20 ± 1.87 kg were slaughtered after 70 days. The physicochemical parameters and chemical composition of meat were not affected by the diets. Eicosenoic (C20:1n-9) and linolenic (C18:3n-3) acids increased linearly and there was a linear decreasing effect for the flavor score with increasing cassava dregs in the diets. The replacement of corn by cassava dregs did not influence omega-6:omega-3 ration or the total desirable fatty acids, as well as the color, aroma, tenderness, juiciness, or overall evaluation scores. Cassava dregs may be added in the diets of lambs, without negative effects on physicochemical characteristics, chemical composition, and fatty acid indexes, with positive effects on unsaturated fatty acid content. However, the total replacement of corn altered the sensory attributes and decreased purchase intent of the meat.

Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.

Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90 days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30 days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.

BACKGROUND: This study assessed the survival of the fruit-derived and freeze-dried L. plantarum 49, L. brevis 59, L. paracasei 108, L. fermentum 111 and L. pentosus 129 strains during frozen storage and when incorporated into apple, orange, and grape juice stored under refrigeration. Physicochemical parameters of juices containing the freeze-dried Lactobacillus strains and the survival of the test strains in the fruit juices during in vitro digestion were also evaluated. RESULTS: No decreases in survival rates (log N/log N0) of the freeze-dried cells were observed in up to 1 month of storage. The survival rates of the freeze-dried strains L. plantarum 49 and L. paracasei 108 were > 0.75 in up to 4 months of storage. All freeze-dried strains exhibited survival rates of >0.75 in up to 2 weeks of storage in apple juice; only L. plantarum 49 and L. paracasei 108 showed similar survival rates in orange and grape juices in up to 2 weeks of storage. The contents of the monitored organic acids or sugars during storage varied depending on the added strain and the type of fruit juice. At the end of in vitro digestion, L. brevis 59, L. paracasei 108 and L. fermentum 111 showed survival rates of >0.80 in apple juice. CONCLUSION: Apple juice was the best substrate for the survival of the tested freeze-dried Lactobacillus strains over time. L. paracasei 108 and L. plantarum 49 were the strains presenting the best performance for incorporation in potentially probiotic fruit juices. © 2018 Society of Chemical Industry.

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.

The aim of this study was to develop a gluten-free formulation of quinoa (Chenopodium quinoa Willd.)-based cookies using experimental design of mixture to optimize a ternary mixture of quinoa flour, quinoa flakes and corn starch for parameters of colour, specific volume and hardness. Nutritional and sensory aspects of the optimized formulation were also assessed. Corn starch had a positive effect on the lightness of the cookies, but increased amounts of quinoa flour and quinoa flakes in the mixture resulted in darker product. Quinoa flour showed a negative effect on the specific volume, producing less bulky cookies, and quinoa flour and quinoa flakes had a positive synergistic effect on the hardness of the cookies. According the results and considering the desirability profile for colour, hardness and specific volume in gluten-free cookies, the optimized formulation contains 30 % quinoa flour, 25 % quinoa flakes and 45 % corn starch. The quinoa-based cookie obtained was characterized as a product rich in dietary fibre, a good source of essential amino acids, linolenic acid and minerals, with good sensory acceptability. These findings reports for the first time the application of quinoa processed as flour and flakes in mixture with corn starch as an alternative ingredient for formulations of gluten-free cookies-type biscuits.

Sublethal amounts of Origanum vulgare L. essential oil and carvacrol cause injury and changes in membrane fatty acid of Salmonella Typhimurium cultivated in a meat broth.

This study aimed to evaluate whether sublethal concentrations of the essential oil of Origanum vulgare L. (OVEO) and its major compound carvacrol (CAR) cause injury to the cell membrane and outer membrane of Salmonella enterica serovar Typhimurium ATCC 14028 grown in a meat broth and to assess the effect of these substances on membrane fatty acid (FA) composition. Exposure of Salmonella Typhimurium ATCC 14028 to sublethal concentrations of OVEO or CAR caused damage to the cytoplasmic membrane and outer membrane. OVEO- and CAR-treated cells showed lower amounts of saturated FA than nontreated cells. Changes in membrane FA composition were mainly related to an increase of C16:1ω7c, C16:1ω7t, and C18:2ω6c, and to a decrease of C16:0, C17:0 cyclo, and C19:0 cyclo. These results indicate that exposure to sublethal concentrations of OVEO or CAR caused sublethal injury Salmonella Typhimurium ATCC 14028 and suggest that an adaptive response to these stresses is related to increased synthesis of unsaturated FA and cis-trans isomerization.

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition.

Artisanal cheeses are part of the heritage and identity of different countries or regions. In this work, we investigated the spectral variability of a wide range of traditional Brazilian cheeses and compared the performance of different spectrometers to discriminate cheese types and predict compositional parameters. Spectra in the visible (vis) and near infrared (NIR) region were collected, using imaging (vis/NIR-HSI and NIR-HSI) and conventional (NIRS) spectrometers, and it was determined the chemical composition of seven types of cheeses produced in Brazil. Principal component analysis (PCA) showed that spectral variability in the vis/NIR spectrum is related to differences in color (yellowness index) and fat content, while in NIR there is a greater influence of productive steps and fat content. Partial least squares discriminant analysis (PLSDA) models based on spectral information showed greater accuracy than the model based on chemical composition to discriminate types of traditional Brazilian cheeses. Partial least squares (PLS) regression models based on vis/NIR-HSI, NIRS, NIR-HSI data and HSI spectroscopic data fusion (vis/NIR + NIR) demonstrated excellent performance to predict moisture content (RPD > 2.5), good ability to predict fat content (2.0 < RPD < 2.5) and can be used to discriminate between high and low protein values (∼1.5 < RPD < 2.0). The results obtained for imaging and conventional equipment are comparable and sufficiently accurate, so that both can be adapted to predict the chemical composition of the Brazilian traditional cheeses used in this study according to the needs of the industry.

Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine.

Protein hydrolysates derived from aquaculture by-products hold significant promise as key components in the formulation of active films. In our study, we investigated the impact of different protein hydrolysates levels (0.4%, 0.8%, and 1.2%) obtained from the cutting by-product of Serra Spanish mackerel on the mechanical (PHSSM), morphological, optical, thermal, and antioxidant properties, as well as the degradability of biodegradable films. Four treatments were produced, varying the concentrations of PHSSM: C (control, without PHSSM), T4 (with 0.4% PHSSM), T8 (with 0.8% PHSSM), and T12 (with 1.2% PHSSM). These films were based on myofibrillar proteins from fish by-products and pectin extracted from yellow passion fruit. The incorporation of PHSSM led to enhanced barrier properties, resulting in a proportional reduction in water vapor permeability compared to the control film. However, high PHSSM levels (>0.8%) compromised film homogeneity and increased fracture susceptibility. Tensile strength remained unaffected (p > 0.05). PHSSM-enriched films exhibited reduced transparency and lightness, regardless of PHSSM concentration. The addition of PHSSM imparted a darker, reddish-yellow hue to the films, indicative of heightened visible light barrier properties. Moreover, increased PHSSM content (0.8% and 1.2%) appeared to accelerate film degradation in soil. Fourier transform infrared spectroscopy confirmed the presence of pectin-protein complexes in the films, with no discernible differences among the treated samples in the spectra. Incorporating PHSSM also enhanced film crystallinity and thermal resistance. Furthermore, an improvement in the antioxidant activity of the films was observed with PHSSM addition, dependent on concentration. The T8 emerged as the promising candidate for developing active primary packaging suitable for oxidation-sensitive foods.

Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds.

A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were subjected to analysis of physicochemical characteristics, amino acid profile, sugars, fatty acids, and volatile profile. Meat aroma characteristics were initiated in the hydrolysate, in which Strecker's pyrazines and aldehydes were identified, which also had fatty acids and amino acids available for the formation of 96 volatile compounds in the flavorings via lipid manipulation, Maillard occurrence, Strecker manipulation and interactions among these means. Maillard reaction products with intense meat aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol and, bis(2-methyl-3-furyl) disulfide were isolated only in the flavoring at pH 4. In contrast, the flavoring at pH 6 showed a higher concentration than all the other compounds, providing a lower meat characteristic, but an intense sweet, fatty and goat aroma.

Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults.

This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.

Organic arabic coffee husk: Antioxidant and cytoprotective properties and potential impacts on selected human intestinal bacterial populations of individuals with diabetes.

Coffee husks are the main by-product of the coffee industry and have been traditionally discarded in the environment or used as fertilizers. However, recent studies have shown that coffee husks have bioactive compounds, such as phenolics and fiber-bound macro antioxidants, offering a range of potential health benefits. This study evaluated the antioxidant capacity, cytoprotective/cytotoxic properties, and stimulatory effects on the relative abundance of selected intestinal bacterial populations of individuals with diabetes of organic coffee husks. Organic coffee husk had good antioxidant capacity, maintained under simulated gastric conditions, with more than 50% of antioxidant capacity remaining. Organic coffee husk exerted cytoprotective properties in Caco-2 cells, indicating that cellular functions were not disturbed, besides not inducing oxidation. Overall, organic coffee husk promoted positive effects on the abundance of distinct intestinal bacterial groups of individuals with diabetes during in vitro colonic fermentation, with a higher relative abundance of Bifidobacterium spp., indicating the availability of components able to reach the colon to be fermented by intestinal microbiota. Organic coffee husk could be a circular material to develop new safe and pesticide-free functional ingredients with antioxidant and potential beneficial effects on human intestinal microbiota.