This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. On addition, it contributed to raise the antioxidant capacity of the beverage. Ot was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.
Recent study by Barros et al. (2019) analyze the influence of different types of acids and pH on the recovery of bioactive compounds present in jabuticaba peel. They found that the hydroethanolic mixture (ethanolI:water 50I:50 v.v-1) at pH 1.0 acidified with formic acid stood out from the others. Hus, there is a growing application of jabuticaba peel extract in several products, such as Petit Suisse cheese (Pereira et al., 2016a, b) and mortadella (Baldin et al., 2018).
In order to analyze the microbiological quality of shrimp powder marketed in municipalities in southwestern Bahia, 15 samples from three distinct brands were collected and microbiological analyses were performed for Salmonella spp., coliforms and coagulase-positive Staphylococcus. All samples analyzed were contaminated with total coliforms and thermotolerant, with counts above 10 2 CFU.g-1. Only sample C1 was contaminated with coagulase-positive Staphylococcus, presenting values of 4.60 x 10 5 UFC.g-1 , above the maximum value (5 x10 2 CFU.g-1), tolerated by Brazilian food safety standards. In qualitative tests for Salmonella spp., all samples were positive for this pathogenic bacterium. Given the results found, it was observed that powdered shrimps marketed in the municipalities of southwestern Bahia have low quality and unsatisfactory hygienic-sanitary conditions, and consumer health can be considered at risk.
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