Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction

Spent coffee grounds, the residue from coffee brewing, are still underutilized even though they contain several useful organic compounds including proteins. To valorize the spent coffee grounds, the spent coffee ground protein was investigated using ultrasonic-assisted extraction as a pretreatment t...

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Autores principales:	Namfon Samsalee, Rungsinee Sothornvit
Formato:	article
Lenguaje:	EN
Publicado:	AIMS Press 2021
Materias:	spent coffee grounds protein extract ultrasonic-assisted extraction antioxidant activity functional properties Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/b20cf4f0e0e242808e2977b5e4402310
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spelling	oai:doaj.org-article:b20cf4f0e0e242808e2977b5e44023102021-12-02T01:38:14ZPhysicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction10.3934/agrfood.20210522471-2086https://doaj.org/article/b20cf4f0e0e242808e2977b5e44023102021-08-01T00:00:00Zhttps://www.aimspress.com/article/doi/10.3934/agrfood.2021052?viewType=HTMLhttps://doaj.org/toc/2471-2086Spent coffee grounds, the residue from coffee brewing, are still underutilized even though they contain several useful organic compounds including proteins. To valorize the spent coffee grounds, the spent coffee ground protein was investigated using ultrasonic-assisted extraction as a pretreatment to conventional extraction. The pretreatments involved different ultrasound amplitudes (40%, 60% and 80%) and extraction times (10, 20 and 30 min) and their effects on the physicochemical and functional properties including antioxidant activity of protein extract. It was found that the protein content extracted was increased approximately 2 times, compared to the initial spent coffee grounds. Furthermore, the ultrasonic-assisted extraction affected the physicochemical properties, functional properties and antioxidant activity of the protein extract. The 80% amplitude for 10 min extraction time improved the foaming capacity, foaming stability, emulsifying activity index and the emulsifying stability index of protein extract. The pretreatment at 20 min extraction time provided the highest antioxidant activity (933.92-976.03 mM Trolox eq/g protein extract) and the highest total phenolic content (267.66-304.81 mg GAE/g protein extract). Nonetheless, protein extract using ultrasonic-assisted extraction resulted in higher total phenolic content and antioxidant activity without changes in the protein structure as confirmed by changes in FT-IR spectra and SDS-PAGE profiles. Thus, the spent coffee ground protein can be an interesting and alternative plant protein with functional properties for food application. Moreover, this work showed the feasibility to reduce waste and the food waste valorization.Namfon SamsaleeRungsinee SothornvitAIMS Pressarticlespent coffee groundsprotein extractultrasonic-assisted extractionantioxidant activityfunctional propertiesAgriculture (General)S1-972ENAIMS Agriculture and Food, Vol 6, Iss 3, Pp 864-878 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	spent coffee grounds protein extract ultrasonic-assisted extraction antioxidant activity functional properties Agriculture (General) S1-972
spellingShingle	spent coffee grounds protein extract ultrasonic-assisted extraction antioxidant activity functional properties Agriculture (General) S1-972 Namfon Samsalee Rungsinee Sothornvit Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
description	Spent coffee grounds, the residue from coffee brewing, are still underutilized even though they contain several useful organic compounds including proteins. To valorize the spent coffee grounds, the spent coffee ground protein was investigated using ultrasonic-assisted extraction as a pretreatment to conventional extraction. The pretreatments involved different ultrasound amplitudes (40%, 60% and 80%) and extraction times (10, 20 and 30 min) and their effects on the physicochemical and functional properties including antioxidant activity of protein extract. It was found that the protein content extracted was increased approximately 2 times, compared to the initial spent coffee grounds. Furthermore, the ultrasonic-assisted extraction affected the physicochemical properties, functional properties and antioxidant activity of the protein extract. The 80% amplitude for 10 min extraction time improved the foaming capacity, foaming stability, emulsifying activity index and the emulsifying stability index of protein extract. The pretreatment at 20 min extraction time provided the highest antioxidant activity (933.92-976.03 mM Trolox eq/g protein extract) and the highest total phenolic content (267.66-304.81 mg GAE/g protein extract). Nonetheless, protein extract using ultrasonic-assisted extraction resulted in higher total phenolic content and antioxidant activity without changes in the protein structure as confirmed by changes in FT-IR spectra and SDS-PAGE profiles. Thus, the spent coffee ground protein can be an interesting and alternative plant protein with functional properties for food application. Moreover, this work showed the feasibility to reduce waste and the food waste valorization.
format	article
author	Namfon Samsalee Rungsinee Sothornvit
author_facet	Namfon Samsalee Rungsinee Sothornvit
author_sort	Namfon Samsalee
title	Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
title_short	Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
title_full	Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
title_fullStr	Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
title_full_unstemmed	Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
title_sort	physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
publisher	AIMS Press
publishDate	2021
url	https://doaj.org/article/b20cf4f0e0e242808e2977b5e4402310
work_keys_str_mv	AT namfonsamsalee physicochemicalfunctionalpropertiesandantioxidantactivityofproteinextractfromspentcoffeegroundsusingultrasonicassistedextraction AT rungsineesothornvit physicochemicalfunctionalpropertiesandantioxidantactivityofproteinextractfromspentcoffeegroundsusingultrasonicassistedextraction
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Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction

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