<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562024000100105</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26i1.2128</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Utilization of coffee silverskin aqueous extract to improve pork meat homogenates oxidative stability]]></article-title>
<article-title xml:lang="es"><![CDATA[Utilización del extracto acuoso de cascarilla de café para mejorar la estabilidad oxidativa de homogenizados de carne de cerdo]]></article-title>
</title-group>
<contrib-group>
<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 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[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigacion en Alimentacion y Desarrollo, A.C. Coordinacion de Tecnologia de Alimentos de Origen Animal (CTAOA) ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</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=S1665-14562024000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100105&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p &lt; 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los residuos del procesamiento del fruto de café se han propuesto como una estrategia para prevenir la pérdida de calidad de la carne. Este estudio tuvo como objetivo evaluar la efectividad del extracto acuoso de cascarilla de café (CSE) sobre la estabilidad oxidativa en un sistema de homogenizados de carne cruda de cerdo. El CSE se sometió a la determinación de polifenoles (fenoles, flavonoides y ácido cafeoilquínico), así como a ensayos de actividad antirradical y poder reductor. Además, los homogenizados de carne cruda de cerdo se dividieron en cuatro tratamientos (CN, control o sin antioxidante; T1 y T2, CSE a 250 y 500 ppm, respectivamente; BHT, antioxidante sintético a 500 ppm), oxidados por 1 h con ferrocianuro de potasio (0, 0.5 y 1.0 %, p/v), y fueron sometidos a evaluación de calidad de la carne (pH, oxidación de lípidos, color y contenido de metamioglobina). Los resultados demostraron que los CSE son una fuente importante de polifenoles con actividad antioxidante, y su incorporación en un homogenizado de carne de cerdo cruda condujo a una reducción de los valores de pH, oxidación de lípidos y contenido de metamioglobina, así como a una disminución de los cambios de color (p &lt; 0.05). Estos resultados sugieren que el CSE tiene un gran potencial como aditivo antioxidante para productos cárnicos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[coffee residues]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[antioxidants, meat quality]]></kwd>
<kwd lng="es"><![CDATA[residuos del café]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[calidad de la carne]]></kwd>
</kwd-group>
</article-meta>
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