Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

Chemical and Biological Technologies in Agriculture

Paola Vitaglione¹  Gianluigi Mauriello¹  Angela De Vivo¹  Fabrizio Sarghini¹  Diamante Maresca¹  Antonio Dario Troise²  Esteban Echeverria-Jaramillo³  Francesco Marra⁴ 

[1] Department of Agricultural Sciences, University of Naples Federico II, 80055, Portici, NA, Italy;Department of Agricultural Sciences, University of Naples Federico II, 80055, Portici, NA, Italy;Proteomics, Metabolomics & Mass Spectrometry Laboratory, ISPAAM-CNR, Portici, NA, Italy;Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seongdong-gu, 04763, Seoul, Republic of Korea;Department of Industrial Engineering of the University of Salerno, 84084, Fisciano, SA, Italy;

关键词: Spent coffee grounds;    Functional oligosaccharides;    High-resolution mass spectrometry (HRMS);    Prebiotic;    Industry by-product;   

DOI  :  10.1186/s40538-021-00262-3

来源: Springer

【 摘 要 】

BackgroundSpent coffee grounds (SCG) are a promising source of natural by-products which can be used for different purposes. In this work, a possible use of oligosaccharides isolated from SCG as functional ingredients was investigated. SCGs were treated with an acid hydrolysis at high temperature (200 °C) in a closed reactor setting reaction time of 30, 60 and 90 s depending on the sample (original or defatted). A comprehensive study of the resulted water-soluble hydrolysate using a high-resolution mass spectrometry analysis was performed. Additionally, the growth of four Lactobacillus strains was tested to assess the prebiotic potential of the hydrolysate.ResultsOligosaccharide chains formed by hexoses with a degree of polymerization ranging from 3 to 6 were identified and characterized. Regardless of the composition and the reaction time of hydrolysis, the bacterial activity of SCG extracts exhibited significantly higher values than the well-known versatile carbohydrate used by food industry, i.e., inulin.ConclusionsThe results pave the way toward the use of hydrolysate SCG as an innovative ingredient intended to fortify food formulations. The diversity in coffee oligosaccharides composition suggests their selective prebiotic activity for specific bacterial strains.Graphical Abstract

【 授权许可】

CC BY