Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids.

Alejandra Arancibia-Díaz Carolina Astudillo-CastroClaudia AltamiranoCarmen Soto-MaldonadoMauricio Vergara-CastroAndrés CordovaMaría Elvira Zúñiga-Hansen

Published in: Journal of the science of food and agriculture (2022)

SSF represents an alternative to produce extracts with different compositions and, consequently, different antioxidant capacities, which is a potentially attractive fermentation process for different applications. © 2022 Society of Chemical Industry.

Keyphrases

solid state
saccharomyces cerevisiae
lactic acid
oxidative stress
anti inflammatory