Evaluation of Microbial Content of A Bread Added Green Coffee Extract

Abstract

Objectives: In this study, the determination of total mesophilic aerobic bacteria (MAB), mold-yeast, moisture and dry matter contents of breads added green coffee extract (GCE) at the different concentrations were investigated on the 1st and 8th days of production.
Materials and Methods: Bread samples were produced in three groups; a control bread without GCE, and breads containing GCE of 2% and 4%. Total mesophilic aerobic bacteria analysis, total mold-yeast analysis and dry matter-moisture analysis were analysed in the bread samples.
Results: The lowest (<1 log cfu/g) MAB count on the first day was measured in bread containing 4% GCE and the highest in control bread. On the 8th day, the lowest MAB count was determined in the bread with 2% GCE (5.10 log cfu/g), and the highest in the bread with 4% GCE (5.89 log cfu/g). While the mold and yeast contents were highest (5.91 log cfu/g) in the control bread on the 8th day, the lowest mold and yeast content (2 log cfu/g) was found in the bread with 2% GCE. Dry matter was statistically higher in the control bread (70.9%) compared to the breads with GCE (p<0.05). As the concentration of GCE in bread increased, dry matter decreased, but no significant difference was detected between the breads with GCE (p>0.05).
Conclusion: The dose-depend decreasing effect of green coffee extract on MAB and mold-yeast growth in breads suggested that GCE as a natural antimicrobial additive may affect the shelf life and functional properties.

Keywords

• Green coffee extract
• bread
• microbiological analysis
• enrichment
• functional foods

Yeşil Kahve Ekstraktı Eklenmiş Ekmeğin Mikrobiyal İçeriğinin Değerlendirilmesi

Abstract

Amaç: Bu çalışmada farklı oranlarda yeşil kahve ekstraktı (YKE) kullanılarak üretilen ekmeklerin 1. gün ve 8. gün toplam Mezofil Aerob Bakteri (MAB) oranı, küf-maya tayini, nem ve kuru madde oranları araştırılmıştır.
Gereç ve Yöntem: Ekmek örnekleri, YKE eklenmemiş kontrol ekmeği ile %2 ve %4 oranında YKE ile zenginleştirilen ekmekler olmak üzere üç grup halinde üretilmiştir. Örneklerde toplam mezofilik aerob bakteri analizi, toplam küf-maya analizi ve kuru madde-nem tayini yapılmıştır.
Bulgular: Birinci gün MAB sayısı en düşük (<1 log kob/g) %4 YKE içeren ekmekte, en yüksek kontrol ekmeğinde ölçülmüştür. 8. günde ise MAB sayısı en düşük %2 YKE eklenmiş ekmekte (5,10 log kob/g), en fazla %4 YKE eklenmiş ekmekte (5,89 log kob/g) tespit edilmiştir. Küf ve maya içerikleri 8. günde en yüksek (5,91 log kob/g) kontrol ekmeğinde bulunurken, en az küf ve maya içeriği (2 log kob/g) %2 YKE eklenmiş ekmekte bulunmuştur. Kuru madde oranı YKE eklenmiş ekmeklere oranla kontrol ekmeğinde (%70,9) istatistiki olarak daha yüksek bulunmuştur (p<0,05). Ekmeklerdeki YKE miktarı arttıkça kuru madde yüzdesi azalmasına karşın istatistiki olarak anlamlı bir farklı tespit edilmemiştir (p>0,05).
Sonuç: Bu çalışmada yeşil kahve ekstraktının, doza bağlı olarak ekmekte toplam bakteri sayısı ve küf-maya gelişimi üzerine azaltıcı etkisinin görülmesi, doğal bir antimikrobiyal katkı maddesi olarak kullanımının besinlerin raf ömrüne etki edebileceğini ve fonksiyonel özellik kazandırabileceğini düşündürtmektedir.

Keywords

• Yeşil kahve ekstraktı
• ekmek
• mikrobiyal analiz
• zenginleştirme
• fonksiyonel gıdalar

References

1. Ateş, G., & Elmacı, Y. (2017). Potansiyel Fonksiyonel Bileşen: Kahve Çekirdeği Zarı. Akademik Gıda, 15(1), 66-74. https://doi.org/10.24323/akademik-gida.306069
2. Balestra, F., Cocci, E., Pinnavaia, G., & Romani, S. (2011). Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT-Food Science and Technology, 44(3), 700-705.
3. Blum J, Lemaire B, & Lafay S. (2007). Effect of a green decaffeinated coffee extract on glycaemia. NutraFoods Res. 6(3), 13-17.
4. Budryn, G., Zyzelewicz, D., Nebesny, E., Oracz, J. & Krysiak, W. (2013). Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Research International, 50(1),149-160. https://doi.org/10.1016/j.foodres.2012.10.006
5. Çiçek, B. (2019). Yeşil Kahve Ekstraktı ile Katkılanmış Fındık Ezmelerinin Raf Ömrünün Belirlenmesi. O.Ü. Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Ordu.
6. Da Silva, N., Taniwaki, M. H., Junqueira, V. C. A., de Arruda Silveira, N. F., Okazaki, M. M., & Gomes, R. A. R. (2018). Microbiological examination methods of food and water, a laboratory manual. CRC Press, Netherlands. ISBN: 9781138057111. https://doi.org/10.1201/9781315165011
7. Farah, A., & Lima, J. d. (2019). Consumption of chlorogenic acids through coffee and health. Implication Beverages, 5(11), 1-29. https://doi.org/10.3390/beverages5010011
8. Farah, A., Monteiro, M., Donangelo, C.M., & Lafay, S. (2008). Chlorogenic acids from green coffee extract are highly bioavailable in humans. The Journal of Nutrition, 138(12), 2309-2315. https://doi.org/10.3945/jn.108.095554

9. Fardiaz, S. (1995). Antimicrobial activity of coffee (Coffea robusta) extract. ASEAN Food Journal, 10, 103-106.
10. Garcia–Serna, E., Martinez–Saez, N., Mesias, M., Morales, F.J., & del Castillo, M.D. (2014). Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Sciences, 64, 243–251. https://doi.org/10.2478/pjfns-2013-0024
11. Goh, R., Gao, J., Ananingsih, V. K., Ranawana, V., Henry, C. J., & Zhou, W. (2015). Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food Chemistry, 180, 203-210. https://doi.org/10.1016/j.foodchem.2015.02.054
12. Herawati, D., Giriwono, P.E., Dewi, F.N., Kashiwagi, T., & Andarwulan, N. (2019). Three major compounds showing significant antioxidative, α-glucosidase inhibition, and antiglycation activities in Robusta coffee brew. International Journal of Food Properties, 22(1), 994-1010. https://doi.org/10.1080/10942912.2019.1622562
13. Jiao, W., Shu, C., Li, X., Cao, J., Fan, X., & Jiang, W. (2019). Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit. Postharvest Biology and Technology, 154:129-136. https://doi.org/10.1016/j.postharvbio.2019.05.003
14. Kozuma, K., Tsuchiya, S., Kohori, J., Hase, T., & Tokimitsu, I. (2005). Antihypertensive effect of green coffee bean extract on mildly hypertensive subjects. Hypertens Res. 28:711–8.
15. Lim, H.S., Park, S.H., Ghafoor, K., Hwang, S.Y., & Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 124(4), 1577-1582. https://doi.org/10.1016/j.foodchem.2010.08.016
16. Ludwig, I.A., Mena, P., Calani, L., Cid, C., Del Rio, D., Lean, M.E., & Crozier, A. (2014). Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? Food& Function, 5, 1718-1726. https://doi.org/10.1039/C4FO00290C
17. Lopes, M., Cavaleiro, C., & Ramos, F. (2017). Sodium Reduction in Bread: A Role for Glasswort (Salicornia ramosissima J. Woods). Comprehensive Reviews in Food Science and Food Safety, 16(5), 1056–1071. https://doi.org/10.1111/1541-4337.12277
18. Milli Eğitim Bakanlığı (MEB). (2011). Gıda teknolojisi gıdalarda nem ve kuru madde tayini.
19. Mukkundur Vasudevaiah, A., Chaturvedi, A., Kulathooran, R., & Dasappa, I. (2017). Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread. Journal of Food Science and Technology, 54(7), 1827-1836. https://doi.org/ 10.1007/s13197-017-2613-9
20. Naveed, M., Hejazi, V., Abbas, M., Kamboh, A.A., Khan, G.J., Shumzaid, M., … & XiaoHui, Z. (2018). Chlorogenic acid (CGA): A pharmacological review and call for further research. Biomedicine and Pharmacotherapy, 97, 67-74. https://doi.org/10.1016/j.biopha.2017.10.064
21. Ning, J., Hou, G. G., Sun, J., Wan, X., & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT-Food Science and Technology, 79, 342-348. https://doi.org/10.1016/j.lwt.2017.01.052
22. Omurtag İ., Smulders F.J.M., Hilbert F., & Paulsen, P. (2012). Microbiological condition of chicken doner kebab sold in Vienna, Austria, Archiv für Lebensmittelhygiene, 63(5), 142-146.
23. Raba, D.N., Moigradean, D., Poiana, M.A., Popa, M., & Jianu, I. (2007). Antioxidant capacity and polyphenols content for garlic and basil flavored bread. Journal of Agroalimentary Processes and Technologie, 13(1), 163–168.
24. Ranheim, T., & Halvorsen, B. (2005). Coffee consumption and human health: beneficial or detrimental? Mechanisms for effects of coffee consumption on different risk factors for cardiovascular disease and type 2 diabetes mellitus. Molecular Nutrition & Food Research, 49(3), 274–84. https://doi.org/10.1002/mnfr.200400109
25. Sęczyk, Ł., Świeca, M., & Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics-antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223, 1-7. https://doi.org/10.1016/j.foodchem.2016.12.020
26. Shimoda, H., Seki, E., Aitani, M. (2006). Inhibitory effect of green coffee bean extract on fat accumulation and body weight gain in mice. BMC Complement Altern Med, 6, 1–9. doi:10.1186/1472-6882-6-9
27. Smith, A, W. (1989). Coffee: Volume 1: Chemistry 1. Clarke, R.J., Macrae,, R. (Ed.), Coffee. (ss. 1-41). Netherlands, Springer.
28. Świeca, M., Gawlik-Dziki, U., Dziki, D., & Baraniak, B. (2017). Wheat bread enriched with green coffee- In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chemistry, 221, 1451-1457. https://doi.org/10.1016/j.foodchem.2016.11.006
29. Türk Gıda Kodeksi (TGK). (2012). Ekmek ve Ekmek Çeşitleri Tebliği. EK-1 (Değişik: RG-2/4/2013-28606. Resmi Gazete, Tebliğ No. 2012/2.
30. Twarużek, M., Kosicki, R., Kwiatkowska-Giżyńska, J., Grajewski, J., & Ałtyn, I. (2020). Ochratoxin A and citrinin in green coffee and dietary supplements with green coffee extract. Toxicon, 188, 172-177. https://doi.org/10.1016/j.toxicon.2020.10.021
31. Uyar, B. B., Gezmen-Karadağ, M., Şanlıer, N., & Günyel, S. (2013). Toplumumuzda sıklıkla kullanılan bazı bitkilerin toplam fenolik madde miktarlarının saptanması. Gıda, 38(1), 23-29.