Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation of Lactiplantibacillus plantarum and Saccharomyces boulardii in coffee cherry pulp extracts

TL;DR

Researchers developed a non-toxic, antioxidant-rich anti-diabetes beverage using fermented coffee cherry pulp, which could support sustainable food systems.

Contribution

A novel co-culture fermentation method using Lactiplantibacillus plantarum and Saccharomyces boulardii to upcycle coffee cherry pulp into a functional beverage.

Findings

Co-culture fermentation increased total phenolic content by 19% and DPPH activity by 26%.

The fermented extract inhibited α-amylase and α-glucosidase with IC50 values of 4.67 and 3.13 mg mL−1, respectively.

The beverage was non-toxic in Vero cells up to 500 μg mL−1 and had favorable sensory acceptability.

Abstract

Coffee cherry pulp (CC), a phenolic-rich by-product of coffee processing, is often discarded, raising sustainability concerns. This study investigated co-culture fermentation of extracted CC using Lactiplantibacillus plantarum TISTR 2070 and Saccharomyces boulardii CNCM I-745 to enhance its functional potential. Conditions optimized via Box–Behnken design (7.30 log CFU mL−1 LAB, 2.52 log CFU mL−1 yeast, 30 °C, and 26 h) led to increases of 19% in total phenolic content and 26% in DPPH activity. Potent inhibition of α-amylase and α-glucosidase (IC50: 4.67 and 3.13 mg mL−1, respectively) suggests efficacy against carbohydrate-hydrolyzing enzymes. Cytotoxicity tests confirmed safety up to 500 μg mL−1 in Vero cells. Ethanol content remained low (1.40% v/v ABV), aligning with the characteristics of low-alcohol fermented beverages, the beverage exhibited favorable sensory acceptability (7.5/9 from 50 panelists), This strategy enhances resource utilization, supports circular food systems, and advances the Sustainable Development Goals.

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•Novel co-culture fermentation of upcycles coffee cherry pulp into a functional beverage.•Optimized LAB–yeast synergy boosted phenolics by 19% and antioxidants by 26%.•Fermented extract strongly inhibits both α-amylase and α-glucosidase.•Non-toxic and sensory accepted, supporting future commercial development.•Promotes sustainable valorization of agro-waste via bioprocessing innovation.

Novel co-culture fermentation of upcycles coffee cherry pulp into a functional beverage.

Optimized LAB–yeast synergy boosted phenolics by 19% and antioxidants by 26%.

Fermented extract strongly inhibits both α-amylase and α-glucosidase.

Non-toxic and sensory accepted, supporting future commercial development.

Promotes sustainable valorization of agro-waste via bioprocessing innovation.

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