<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2023000100209</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.540</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Residuos del procesamiento del fruto de café como fuente natural de antioxidantes para la industria cárnica]]></article-title>
<article-title xml:lang="en"><![CDATA[Coffee fruit processing residues as a natural source of antioxidant for meat industry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Terán-Rivera]]></surname>
<given-names><![CDATA[Stephany Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esqueda]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A. C. Coordinación de Tecnología de Alimentos de Origen Animal Lab. de Investigación en Carne y Productos Cárnicos]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A. C. Coordinación de Tecnología de Alimentos de Origen Vegetal Lab. de Biotecnología en Hongos y Plantas]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100209&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100209&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100209&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los residuos que se generan por el proceso al fruto del café (cáscara, pulpa, cascarilla o piel plateada), y por la preparación de la bebida (bagazo), son una fuente importante de nutrientes y cuya extracción es una estrategia potencial para la obtención de nuevos aditivos alimentarios, razones por las que en este trabajo se presente una recopilación de los resultados de los estudios sobre sus nutrientes, sus componentes bioactivos, la extracción de estos compuestos, la evaluación de su actividad antioxidante y su posible aplicación en la carne fresca y en los productos cárnicos. De acuerdo a los estudios realizados, los residuos del café (harinas y extractos) contienen compuestos fenólicos como los ácidos fenólicos y los flavonoides, con actividad antioxidante (antirradical y poder reductor). Los compuestos bioactivos se obtienen por métodos convencionales (maceración y Soxhlet), no convencionales (alta presión hidrostática, microondas y ultrasonido) y biotecnológicos (fermentación fúngica). También se muestra que tanto las harinas como los extractos de estos residuos tienen un efecto positivo sobre la estabilidad oxidativa de la carne (cerdo, cordero y pollo) y los productos cárnicos (hamburguesas y salchichas).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The residues generated by coffee fruit processing (husk, pulp, skin or silverskin), and by the beverage preparation (spent coffee), are an important source of nutrients and whose extraction is a potential strategy for the obtaining of new food additives, reason for this work to present a compilation of the results of the studies on its nutrients, its bioactive compounds, the extraction of these compounds, the evaluation of its antioxidant activity and its possible application in fresh meat and in meat products. According to the studies carried out, coffee residues (flours and extracts) contain phenolic compounds such as phenolic acids and flavonoids, with antioxidant activity (anti-radical and reducing power). Bioactive compounds are obtained by conventional (maceration and Soxhlet), unconventional (high hydrostatic pressure, microwave, and ultrasound) and biotechnological (fungal fermentation) methods. It is also shown that both the flours and the extracts of these residues have a positive effect on the oxidative stability of meat (pork, lamb, and chicken) and meat products (hamburgers and sausages).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[residuos de café]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[métodos de extracción]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[carne fresca]]></kwd>
<kwd lng="es"><![CDATA[productos cárnicos]]></kwd>
<kwd lng="en"><![CDATA[coffee residues]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[extraction methods]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[fresh meat]]></kwd>
<kwd lng="en"><![CDATA[meat products]]></kwd>
</kwd-group>
</article-meta>
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