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

Abstract

Prebiotic demand is increasing due to growing concerns about human gut health and well-being. Recently, agri-food 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 5-hydroxymethylfurfural. 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.

Keywords

• Ultrasound-assisted extraction
• Carbohydrate profile
• Chlorogenic acids
• Prebiotic
• Probiotic