Enhancing bioactive compounds from coffee cascara via enzymatic treatment and microbial fermentation

Coffee cascara is rich in bioactive health-promoting compounds, particularly phenolic compounds with known antimicrobial, antioxidant, and anticancer properties and shows promise for utilization in the food and pharmaceutical industries. Enzymatic treatment and subsequent fermentation have emerged as a viable technique for enhancing the breakdown of complex plant cell structures, releasing phenolic compounds, and generating desirable flavors and active metabolites. This study aims to evaluate the effect of enzymatic treatment and subsequent microbial fermentation on the production of bioactive compounds in coffee cascara. Celluclast was determined to be the most effective for extracting phenolic compounds, yielding a total phenolic contentof 25.29 mg gallic acid equivalent/g (mg GAE/g) and demonstrating high antioxidant activity. Lactobacillus paracasei C13-treated cascara recorded the highest total phenolic content and antioxidant capacity, with caffeic acid levels 12 – 18 times higher than those observed in other treatments. Combining Celluclast treatment with fermentation by L. paracasei C13 significantly increased total phenolic content to 29.56 mg GAE/g and achieved the highest antioxidant activity of 15.40 mg ascorbic acid equivalent/g (mg AAE/g). This process improved the extraction of chlorogenic acid, protocatechuic acid, and caffeic acid to 151.95 mg/100 g, 27.99 mg/100 g, and 22.58 mg/100 g, respectively, while decreasing caffeine levels compared to L. paracasei C13 fermentation alone. Enzymatic treatment and subsequent microbial fermentation significantly enhanced bioactive compounds, demonstrating a feasible method for the production of functional food ingredients from coffee cascara. Key words: Coffee cascara; enzyme-assisted extraction; microbial fermentation; antioxidant capacity; health-promoting compounds.