Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof

Abstract

Summary Incorporating spent coffee grounds (SCGs), a by‐product from coffee brewing, in growth substrate of beneficial edible mushrooms is an approach that has to be further studied due to its potential positive outcomes: environmental impact mitigation, production costs reduction and beneficial impact on consumer health. Hence, cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus was tested using SCG which enabled maximum production yield of P. citrinopileatus which was of 25.1% (w/w). Variable antidiabetic potential was observed between aqueous and enzymatic extracts (3.8%–29% inhibition) regardless species and substrates, whereas aqueous extract of P. citrinopileatus grown in substrate without SCG stood out presenting the highest antioxidant activity and inhibition activity of angiotensin I‐converting enzyme (IC50 = 123 μg mL−1). Ethanolic and aqueous extracts of both Pleurotus species grown in the presence or absence of SGC proved to be an interesting prebiotic source for growth of Bifidobacterium animalis Bo in comparison with fructooligosaccharides (FOS).

Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties

“…The potential lactogenic effect of polysaccharide extracts from several Pleurotus spp. (e.g., P. ostreatus, P. eryngii, P. citrinopileatus, and P. salmoneo-stramineus) has been previously reported [30,58]. Furthermore, the growth of lactobacilli strains was supported by extracts of G. lucidum based on in vitro fermentation models [26,59,60] and animal studies [31,61].…”

“…Glucans, in particular, have deservedly earned much attention thanks to their exceptional but not yet fully understood immunobiological activity [28]. Their presence in several mushroom species has been associated with various functional and medicinal properties [29][30][31][32][33].…”

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

“…The antioxidant activity and content of TPC in food are related (Freitas et al, 2018;Miguel, Nunes, Dandlen, Cavaco, & Antunes, 2014), and the amount of SCG incorporated in cookies is partially responsible of that. In this study, the content of TPC increased as TA B L E 2 Proximate composition, textural parameters, total phenolic content and antioxidant activity in raw materials and cookies added with spent coffee grounds (SCG) the content of SCG in cookies [F (2,6) = 8.29; p < .01], although there was no differences in antioxidant activity between the cookies made with different contents of SCG [F (2,6) = 1.56; P = NS].…”

“…SCG are considered as an underutilized product because of its functional characteristics such as water‐holding and emulsifying capacities as well as high fiber content and antioxidant capacity (Ballesteros et al, ), making this product a very interesting material that can be used during the production of fresh food with improved characteristics (Freitas et al, ) or for direct inclusion during the making of processed foods (Mussatto, Ballesteros, et al, ).…”

“…, making this product a very interesting material that can be used during the production of fresh food with improved characteristics (Freitas et al, 2018) or for direct inclusion during the making of processed foods (Mussatto, Ballesteros, et al, 2011).…”