Research Information System
Food Biophysics, vol.20, no.4, 2025 (SCI-Expanded, Scopus)
In this study, green coffee powder (GCP) was used as a source of dietary fiber and antioxidants in beef burgers stored under refrigeration for 7 days. The effects of GCP on the color, dietary fiber content, oxidative stability, sensory and textural properties of the burgers were evaluated. Additionally, the polyphenolic composition, total phenolic and flavonoid contents, antioxidant activities, and molecular docking analyses of GCP were performed. Green coffee powder contained high levels of bioactive compounds, particularly caffeic acid (724 mg/100 g), caffeine (754 mg/100 g), and chlorogenic acid (321.1 mg/100 g). Results such as DPPH radical scavenging activity (82.98%), total phenolic content (662.99 mg GAE/100 mL), total flavonoid content (144.63 mg CE/100 mL) and FRAP value (133.03 nmol Fe(II)/g) supported the strong antioxidant potential of GCP. The addition of GCP significantly increased the dietary fiber content of beef burgers. On day 7, the lowest TBARS values were observed in the GCP1 (3% green coffee powder added beef burger), GCP2 (6% green coffee powder added beef burger) and GCP3 (10% green coffee powder added beef burger) groups (0.65, 0.68, and 0.81 mg MA/kg sample, respectively), while the control group showed the highest value (1.96 mg MA/kg sample), indicating improved oxidative stability. Ferulic acid showed superior pharmacokinetics with high absorption and bioavailability, while chlorogenic acid had limited absorption and low bioavailability. Molecular docking studies with the 5IKQ protein target revealed that chlorogenic acid had the strongest binding affinity (− 9.4 kcal/mol) and formed multiple stabilizing hydrogen bonds. In conclusion, the use of green coffee powder as a natural source of antioxidants and dietary fiber offers a promising, clean-label, and cost-effective strategy to enhance the functional and technological quality of meat products.