Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes

Abstract

Spent coffee grounds (SCG) contain value-added compounds explored for industrial applications. Natural -sustainable biopreservatives need to replace synthetic antioxidants. This study aimed to evaluate lyophilized aqueous SCG extract (SCGE) for extending the shelf life of minced beef. The objective was to assess its antioxidant capacity, antibacterial activity, and preservation efficacy. Liquid chromatography-tandem mass spectrometry analysis illustrates the primacy of caffeoylquinic acid and its derivatives. SCGE was applied to minced beef across three concentrations (0.125%, 0.25%, and 0.5% [SCGE3]), compared to 0.01% butylated hydroxytoluene (BHT) and an untreated control over a 14–day refrigeration period (4°C). SCGE demonstrated a potent preservative effect. The SCGE3 treatment exhibited the strongest reducing power for lipid oxidation, achieving a significant 52.76% inhibition by day 14. This was quantified by a reduction in the value of thiobarbituric acid reactive substances to 1.80 mg MDA/kg, compared to the control value of 3.81 mg MDA/kg. SCGE effectively delayed the growth of microbial population and maintained beneficial instrumental color and sensory properties (P < 0.05). SCGE3 provided an early and sustained preservation until the end of storage. Chemometric analysis validated robust correlations among all spoilage parameters. These results established SCGE as a promising, naturally sourced compound to maintain and improve meat quality.