Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model Approach
Vanessa Tanara Fetsch,
Daneysa Lahis Kalschne,
Cristiane Canan,
Éder Lisandro de Moraes Flores,
Marcelo Caldeira Viegas,
Gabrielle Caroline Peiter,
Ricardo Fiori Zara,
Joana Soares Amaral,
Marinês Paula Corso
Affiliations
Vanessa Tanara Fetsch
Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil
Daneysa Lahis Kalschne
Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil
Cristiane Canan
Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil
Éder Lisandro de Moraes Flores
Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil
Marcelo Caldeira Viegas
IGC—Companhia Iguaçu de Café Solúvel S.A., Research and Development, BR-369, Km 88, Cornélio Procópio 86300-000, Brazil
Gabrielle Caroline Peiter
Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil
Ricardo Fiori Zara
Academic Department of Chemistry, Federal University of Technology—Paraná, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil
Joana Soares Amaral
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5300-253 Bragança, Portugal
Marinês Paula Corso
Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology—Paraná, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil
Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol–water ratio, and sample–solvent ratio) in an ultrasound bath (70 °C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p ≤ 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample–solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p ≤ 0.05) higher content of caffeine (3114.8 ± 50.0 and 3148.1 ± 13.5 mg/100 g) and 5-CQA (6417.1 ± 22.0 and 6706.4 ± 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 ± 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 ± 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
