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The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the antioxidant activity of ethanol or hot water extracts from the residues of coffee after brewing. An extraction experiment was carried out using the conventional solid–liquid methods, including ethanol and water as the extraction media at different temperatures and liquid/solid ratios. The antioxidant activity of extracts was tested for total phenolic compound (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2-thiobarbituric acid reactive substances (TBARS) using oil emulsion and raw/cooked meat systems. The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. In oil emulsion and raw/cooked systems, both the water and ethanol extracts had similar antioxidant effects to the positive control (BHA), but HEE and CEE extracts showed stronger antioxidant activities than WE extract. These results indicated that the ethanol extracts of coffee residue have a strong antioxidant activity and have the potential to be used as a natural antioxidant in meat.

Darbo tikslas – naudojant biopolimerus (išrūgų baltymų izoliatą ir karboksimetilceliuliozę) pagaminti stabilias dvigubąsias emulsijas (toliau – dvigubas emulsijas) (V/A/V), vidinėje vandens fazėje įkapsuliuoti burokėlių sultis ir nustatyti šių emulsijų panaudojimo galimybes mėsos gaminiuose. Tyrimų metu tirtos šios sistemos: 1) dvigubos emulsijos (V/A/V), stabilizuotos 0,50%, 1,00% ir 1,50% išrūgų baltymų izoliatu ir 0,25%, 0,30% ir 0,35% karboksimetilceliulioze; 2) modelinės mėsos sistemos su V/A/V emulsijomis, stabilizuotomis 0,50% išrūgų baltymų izoliatu ir 0,30% karboksimetilceliulioze; 3) dvigubos emulsijos (V/A/V), su įkapsuliuotomis burokėlių sultimis ir stabilizuotos 0,50% ir 1,00% išrūgų baltymų izoliatu; 4) modelinės mėsos sistemos su V/A/V emulsijomis, kuriose įkapsuliuotos burokėlių sultys ir stabilizuotomis 0,50% išrūgų baltymų izoliatu. Paruošus bandinius buvo vertinami šie rodikliai: dvigubų emulsijų tyrimuose – gravitacinis stabilumas, dalelių dydis ir pasiskirstymas, reologinės charakteristikos, morfologinis vaizdas, įkapsuliavimo efektyvumas ir komponentų atsipalaidavimas in vitro virškinimo metu; modelinių mėsos sistemų tyrimuose – cheminė sudėtis, pH, terminiai nuostoliai (vandens ir riebalų surišimo pajėgumas), surištos drėgmės kiekis, spalvos charakteristikos, tekstūros savybės, įkapsuliavimo efektyvumas., The aim of our study was to produce stable double (W/O/W) emulsions stabilized by biopolymers (whey proteins and carboxymethylcellulose), to encapsulate beetroot juice in the inner water phase of double emulsions, and to apply these emulsions in the meat systems. Objectives of this study were the following: 1) double emulsions (W/O/W) stabilized by 0.50%, 1.00% and 1.50% whey protein isolate and 0.25%, 0.30% and 0.35% carboxymethylcellulose; 2) meat systems, made with W/O/W emulsions, stabilized with 0.50% whey protein isolate and 0.30% carboxymethylcellulose; 3) double W/O/W emulsions with beetroot juice in the inner water phase, stabilized by 0.50% and 1.00% whey protein isolate; 4) meat systems with W/O/W emulsions stabilized by 0.50% whey protein isolate, with beetroot juice in the inner water phase. The samples were evaluated by the following parameters: in double emulsions studies – gravitational stability, particle size and distribution, rheological characteristics, morphological image, encapsulation efficiency and the components release during in vitro digestion; in model meat products studies - chemical composition, pH, thermal loss (water and fat binding), the bound moisture content, color and texture characteristics, encapsulation efficiency.

The present study consisted of an applied test in meat system to assess the effectiveness of three bio agents bacteriocinproducing strains: Lm24: Lactobacillus sakei, Lm14and Lm25: Pediococcus spp. Two tests were carried out: The ex situ test was intended for three batches added with crude bacteriocin solutions at 12.48 AU/ml for Lm25 and 8.4 AU/ml for Lm14 and Lm24. However, the in situ one consisted of four batches; three of them inoculated with one bacteriocinogenic Lm25, Lm14, Lm24, respectively. The fourth one was used in mixture: Lm14+m24 at approximately of 107 CFU/ml. The two used tests were done in the presence of the pathogen St. aureus ATCC 6538, as a test strain at 103 CFU/ml. Another batch served as a positive or a negative control was used too. The incubation was performed at 7°C. Total viable counts, staphylococci and lactic acid bacteria, at the beginning and at selected times with interval of three days were enumerated. Physico-chemical determinations (except for in situ test): pH, dry mater, sugars, fat and total protein, at the beginning and at end of the experiment, were done, according to the international norms. Our results confirmed the ex situ effectiveness. Furthermore, the batches affected negatively the total microbial load over the incubation days, and showed a significant regression in staphylococcal load at day seven, for Lm14, Lm24, and Lm25 of 0.73, 2.11, and 2.4 log units. It should be noticed that, at the last day of culture, staphylococcal load was nil for the three batches. In the in situ test, the cultures displayed less inhibitory attitude and recorded a decrease in staphylococcal load, for Lm14, Lm24, Lm25, Lm14+m24 of 0.73, 0.20, 0.86, 0.032 log units. Therefore, physicochemical analysis for Lm14, Lm24, Lm25, Lm14+m24 showed an increase in pH from 5.50 to 5.77, 6.18, 5.96, 7.22, a decrease in dry mater from 7.30% to 7.05%, 6.87%, 6.32%, 6.00%.This result reflects the decrease in fat ranging from 1.53% to 1.49%, 1.07%, 0.99%, 0.87%; and total protein from 6.18% to 5.25%, 5.56%, 5.37%, 5.5%. This study suggests that the use of selected strains as Lm25 could lead to the best results and would help in preserving and extending the shelf life of lamb meat., {"references":["U. Schillinger, and F.K. Lücke, \"Identification of lactobacilli from meat\nand meat products\", Food Microbiology.4, 1987, 199-208.","Y. Morishita, and K. Shiromizu, \"Characterization of lactobacilli\nisolated from meats and meat products\", International Journal of Food\nMicrobiology, 3, 1986, 19-29.","J. Samelis, F. Maurogenakis, and J. 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The aim of this paper was to evaluate the oxidative stability of healthier lipid cooked meat systems (MS) in which pork backfat was replaced by a double emulsion (DE, W1/O/W2) prepared with hydroxytyrosol (HXT) within an inner aqueous phase and chia oil as lipid phase. Physical characteristics of DEs and oxidative stability of DEs and MS during chilled storage were analysed. In DEs, which were highly stable, the presence of HXT improved oxidative stability, increasing (P < 0.05) DPPH free radical scavenging and ferric reducing ability (FRAP) and reducing (P < 0.05) levels of thiobarbituric acid-reactive substances (TBARS). In MS, replacement of pork backfat by chia oil promoted lipid oxidation, which was more pronounced when chia oil was incorporated in the DE than when it was added in liquid form. HXT demonstrated antioxidative capacity, although it was less efficient when incorporated as part of a W1/O/W2 emulsion. In conclusion, MS including DE formulated with chia and HXT display oxidative stability throughout their commercial life, assuring successful development of potential healthier meat products. © 2014 Elsevier Ltd., This research was supported by the projects AGL2011-29644-C02-01 and 02