{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,2]],"date-time":"2026-03-02T22:55:07Z","timestamp":1772492107603,"version":"3.50.1"},"reference-count":39,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2024,5,3]],"date-time":"2024-05-03T00:00:00Z","timestamp":1714694400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Coordination for the Improvement of Higher Education\u2014Brazil (CAPES)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Coordination for the Improvement of Higher Education\u2014Brazil (CAPES)","award":["306249\/2021-9"],"award-info":[{"award-number":["306249\/2021-9"]}]},{"name":"Coordination for the Improvement of Higher Education\u2014Brazil (CAPES)","award":["E4K2020090000200"],"award-info":[{"award-number":["E4K2020090000200"]}]},{"name":"Coordination for the Improvement of Higher Education\u2014Brazil (CAPES)","award":["E3K2021020000146"],"award-info":[{"award-number":["E3K2021020000146"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico\u2014Brazil (CNPq)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico\u2014Brazil (CNPq)","award":["306249\/2021-9"],"award-info":[{"award-number":["306249\/2021-9"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico\u2014Brazil (CNPq)","award":["E4K2020090000200"],"award-info":[{"award-number":["E4K2020090000200"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico\u2014Brazil (CNPq)","award":["E3K2021020000146"],"award-info":[{"award-number":["E3K2021020000146"]}]},{"name":"Federal University of Technology\u2014Paran\u00e1, Brazil (UTFPR-PROPPG)","award":["001"],"award-info":[{"award-number":["001"]}]},{"name":"Federal University of Technology\u2014Paran\u00e1, Brazil (UTFPR-PROPPG)","award":["306249\/2021-9"],"award-info":[{"award-number":["306249\/2021-9"]}]},{"name":"Federal University of Technology\u2014Paran\u00e1, Brazil (UTFPR-PROPPG)","award":["E4K2020090000200"],"award-info":[{"award-number":["E4K2020090000200"]}]},{"name":"Federal University of Technology\u2014Paran\u00e1, Brazil (UTFPR-PROPPG)","award":["E3K2021020000146"],"award-info":[{"award-number":["E3K2021020000146"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol\u2013water ratio, and sample\u2013solvent ratio) in an ultrasound bath (70 \u00b0C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p \u2264 0.05, R2 &gt; 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample\u2013solvent ratio of 10 g\/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g\/100 mL) parameters were characterized. The RG presented a significantly (p \u2264 0.05) higher content of caffeine (3114.8 \u00b1 50.0 and 3148.1 \u00b1 13.5 mg\/100 g) and 5-CQA (6417.1 \u00b1 22.0 and 6706.4 \u00b1 23.5 mg\/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde\/kg of sample below 0.696 \u00b1 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 \u00b1 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.<\/jats:p>","DOI":"10.3390\/foods13091409","type":"journal-article","created":{"date-parts":[[2024,5,3]],"date-time":"2024-05-03T05:52:02Z","timestamp":1714715522000},"page":"1409","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage\u2014A Model Approach"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1564-1831","authenticated-orcid":false,"given":"Vanessa Tanara","family":"Fetsch","sequence":"first","affiliation":[{"name":"Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology\u2014Paran\u00e1, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil"}]},{"given":"Daneysa Lahis","family":"Kalschne","sequence":"additional","affiliation":[{"name":"Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology\u2014Paran\u00e1, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5465-0701","authenticated-orcid":false,"given":"Cristiane","family":"Canan","sequence":"additional","affiliation":[{"name":"Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology\u2014Paran\u00e1, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil"}]},{"given":"\u00c9der Lisandro de Moraes","family":"Flores","sequence":"additional","affiliation":[{"name":"Academic Department of Chemistry, Federal University of Technology\u2014Paran\u00e1, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4107-3700","authenticated-orcid":false,"given":"Marcelo Caldeira","family":"Viegas","sequence":"additional","affiliation":[{"name":"IGC\u2014Companhia Igua\u00e7u de Caf\u00e9 Sol\u00favel S.A., Research and Development, BR-369, Km 88, Corn\u00e9lio Proc\u00f3pio 86300-000, Brazil"}]},{"given":"Gabrielle Caroline","family":"Peiter","sequence":"additional","affiliation":[{"name":"Academic Department of Chemistry, Federal University of Technology\u2014Paran\u00e1, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1558-8567","authenticated-orcid":false,"given":"Ricardo Fiori","family":"Zara","sequence":"additional","affiliation":[{"name":"Academic Department of Chemistry, Federal University of Technology\u2014Paran\u00e1, Campus Toledo (UTFPR-TD) Rua Cristo Rei, 19, Toledo 85902-490, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3648-7303","authenticated-orcid":false,"given":"Joana Soares","family":"Amaral","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Sta. Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Marin\u00eas Paula","family":"Corso","sequence":"additional","affiliation":[{"name":"Post-Graduate Program in Food Technology (PPGTA), Academic Department of Food, Federal University of Technology\u2014Paran\u00e1, Campus Medianeira (UTFPR-MD), Avenida Brasil 4232, Medianeira 85722-332, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"796","DOI":"10.1111\/1541-4337.12156","article-title":"Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products","volume":"14","author":"Kumar","year":"2015","journal-title":"Compr. Rev. Food Sci. 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