What is it about?
This study investigates the antifungal potential of green coffee extracts against Rhizopus stolonifer, a common spoilage fungus that affects food products. Using both in-silico (computer-based molecular docking) and in-situ (laboratory) experiments, the research identifies active compounds in green coffee that can inhibit the growth of the fungus. The findings highlight how natural plant-based extracts, particularly from unroasted coffee beans, can be used as eco-friendly alternatives to synthetic preservatives in controlling fungal contamination and improving food safety.
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Why is it important?
Rhizopus stolonifer is one of the main causes of food spoilage, leading to significant economic losses and food waste. Conventional chemical preservatives used to control fungal contamination may have safety concerns and environmental impacts. This study demonstrates that green coffee extracts—rich in natural bioactive compounds—can effectively inhibit fungal growth, offering a safe, sustainable, and natural alternative to synthetic preservatives. The research supports the development of eco-friendly antifungal solutions for the food industry, contributing to better food preservation, consumer health, and reduced reliance on chemical additives.
Perspectives
The findings open new possibilities for using green coffee extracts as natural bio-preservatives in food systems. Future research could focus on optimizing extraction methods, identifying the most active compounds, and testing their effectiveness in different food matrices and storage conditions. The study also encourages collaboration between food scientists and industry partners to develop commercial antifungal formulations based on green coffee bioactives. Beyond food preservation, these compounds could have broader applications in pharmaceuticals and agriculture, promoting a more sustainable and health-conscious approach to microbial control.
Dr. Heba Sayed Mostafa
Cairo University
Read the Original
This page is a summary of: Inhibitory effect of green coffee extracts on Rhizopus stolonifer: in-silico and in-situ evidence, European Food Research and Technology, May 2025, Springer Science + Business Media,
DOI: 10.1007/s00217-025-04717-x.
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