Abstract
Spent coffee grounds are waste material generated during coffee beverage preparation. This by-product disposal causes a negative environmental impact, in addition to the loss of a rich source of nutrients and bioactive compounds. A rotating central composition design was used to determine the optimal conditions for the bioactivity of phenolic compounds obtained after the solid state fermentation of spent coffee grounds by Bacillus clausii. To achieve this, temperature and fermentation time were varied according to the experimental design and the total phenolic and flavonoid content, antioxidant activity and antimicrobial activity were determined. Surface response methodology showed that optimum bioprocessing conditions were a temperature of 37 °C and a fermentation time of 39 h. Under these conditions, total phenolic and flavonoid contents increased by 36 and 13%, respectively, in fermented extracts as compared to non-fermented. In addition, the antioxidant activity was increased by 15% and higher antimicrobial activity was observed against Gram positive and negative bacteria. These data demonstrated that bioprocessing optimization of spent coffee grounds using the surface response methodology was an important tool to improve phenolic extraction, which could be used as an antioxidant and antimicrobial agents incorporated into different types of food products.
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Acknowledgements
We thank Celena Duarte-Rodelo for technical assistance. This study was funded by the Tecnologico Nacional de Mexico (TecNM) Grant ID 6072.17-P (to JJRM) and 6071.17-P (to KR).
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Rochín-Medina, J.J., Ramírez, K., Rangel-Peraza, J.G. et al. Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii. J Food Sci Technol 55, 915–923 (2018). https://doi.org/10.1007/s13197-017-2998-5
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DOI: https://doi.org/10.1007/s13197-017-2998-5