Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-07 DOI:10.1016/j.foodchem.2025.143744

Alejandra Arancibia-Díaz , Carolina Astudillo-Castro , Claudia Altamirano , Mauricio Vergara-Castro , Carmen Soto-Maldonado , Andrés Córdova , Paloma Fuentes , María Elvira Zúñiga-Hansen , Javier Bravo

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Abstract

This study proposed investigates the role of forced aeration flow and humidification pulses during solid-state fermentation (SSF) of spent coffee grounds (SCG) in optimizing fungal growth, metabolic activity, and bioactive compound release. Five fermentation conditions with aeration flows (0.5–1.5 L/min) and moisturizing pulses (30–90 mL/d) were evaluated. Chlorogenic acid (CGA), caffeic acid (CA), and quinic acid (QA) were quantified via HPLC, while antioxidant activities (AA) were assessed using ORAC, DPPH, and FRAP methods. The highest CGA yield (76.1 ± 5.2 mg/g SCG_initial) occurred between days 8–13 under 0.5LA-30LM conditions, while QA peaked at 89.5 ± 4.8 mg/g SCG_initial during days 27–30 under 0.5LA-90HM. AA reached 79,000 μmol TEAC/100 g SCG_initial at late fermentation stages. Low aeration and controlled moisture enhanced fungal colonization, enzymatic hydrolysis, and bioactive compound recovery. These findings evidence the potential of SSF for SCG valorization and offer a framework for process optimization in industrial applications.

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在可控的曝气和保湿条件下，用固态发酵方法提高了废咖啡渣的抗氧化能力和绿原酸及其衍生物的释放量

本研究旨在探讨废咖啡渣（SCG）固态发酵（SSF）过程中强制曝气流量和加湿脉冲对优化真菌生长、代谢活性和生物活性化合物释放的作用。对曝气流量（0.5-1.5 L/min）和保湿脉冲（30-90 mL/d）的5种发酵条件进行了评价。HPLC法测定绿原酸（CGA）、咖啡酸（CA）和奎宁酸（QA）含量，ORAC、DPPH和FRAP法测定抗氧化活性（AA）。在0.5LA-30LM条件下，CGA产率最高（76.1 ± 5.2 mg/g SCGinitial）发生在8-13天，而QA产率最高（89.5 ± 4.8 mg/g SCGinitial）发生在27-30天，0.5LA-90HM条件下。发酵后期AA达到79,000 μmol TEAC/100 g SCGinitial。低曝气和控制湿度可以增强真菌定植、酶水解和生物活性化合物的恢复。这些发现证明了SSF在SCG增值方面的潜力，并为工业应用中的工艺优化提供了一个框架。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.