Results 11 to 20 of about 2,002 (199)

An Assessment of the Bioactivity of Coffee Silverskin Melanoidins [PDF]

Foods, 2019
Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown.
Silvia Tores de la Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores del Castillo   +8 more
doaj   +10 more sources

Coffee Silverskin Extract Protects against Accelerated Aging Caused by Oxidative Agents [PDF]

Molecules, 2016
Nowadays, coffee beans are almost exclusively used for the preparation of the beverage. The sustainability of coffee production can be achieved introducing new applications for the valorization of coffee by-products.
Amaia Iriondo-DeHond, Patricia Martorell, Salvador Genovés, Daniel Ramón, Konstantinos Stamatakis, Manuel Fresno, Antonio Molina, Maria Dolores del Castillo   +7 more
doaj   +7 more sources

High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water. [PDF]

Food Chemistry, 2012
Coffee silverskin (CS) is a thin tegument of the outer layer of green coffee beans and a major by-product of the roasting process to produce roasted coffee beans.
Inouye, Kuniyo, Narita, Yusaku
core   +4 more sources

Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin [PDF]

Food and Bioprocess Technology, 2014
Spent coffee grounds (SCG) and coffee silverskin (CS) represent a great pollution hazard if discharged into the environment. Taking this fact into account, the purpose of this study was to evaluate the chemical composition, functional properties, and ...
A Femenia, A Pourfarzad, A Sampaio, AG Maydata, AJ Ragauskas, C Ao, C-F Chau, C-Y Kuan, D Betancur-Ancona, D Stewart, E Sánchez-Zapata, EK Kemsley, EMS Machado, EP Barrett, IC Roberto, JA Robertson, JH Cummings, José A. Teixeira, JS Ribeiro, L Mesa, LH Sperling, Lina F. Ballesteros, M Arya, MA Silva, MM Paradkar, N Reis, NGT Meneses, PS Murthy, R Ravindranath, RC Borrelli, RC Sun, S Brunauer, S Martins, SD Figueiró, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SI Mussatto, SN Raghavendra, Solange I. Mussatto, U Tiwari, W Horwitz, W Rivera, Y-H Kuan   +47 more
core   +3 more sources

Coffee Silverskin as a Potential Ingredient for Functional Foods: Recent Advances and a Case Study with Chocolate Cake [PDF]

Foods
Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient
Adriana S. Franca, Emiliana P. Basílio, Laís M. Resende, Camila A. Fante, Leandro S. Oliveira   +4 more
doaj   +2 more sources

Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods. [PDF]

Foods, 2022
The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products.
Nolasco A, Squillante J, Esposito F, Velotto S, Romano R, Aponte M, Giarra A, Toscanesi M, Montella E, Cirillo T.   +9 more
europepmc   +4 more sources

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products [PDF]

Foods
Coffee silverskin is generated in large quantities as a co-product during the roasting process of coffee beans. This co-product is rich in bioactive compounds that offer potential health benefits, justifying its consideration as a functional ingredient ...
Laura Candela-Salvador, Raquel Lucas-González, José A. Pérez-Álvarez, Juana Fernández-López, Manuel Viuda-Martos   +4 more
doaj   +2 more sources

Formulation of Nano/Micro-Carriers Loaded with an Enriched Extract of Coffee Silverskin: Physicochemical Properties, In Vitro Release Mechanism and In Silico Molecular Modeling [PDF]

Pharmaceutics, 2022
Designing strategies for an effective transformation of food waste into high-value products is a priority to address environmental sustainability concerns. Coffee silverskin is the major by-product of the coffee roasting industry, being rich in compounds
Faezeh Fathi, Samad N. Ebrahimi, João A. V. Prior, Susana M. L. Machado, Reza Mohsenian Kouchaksaraee, M. Beatriz P. P. Oliveira, Rita C. Alves   +6 more
doaj   +2 more sources

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials [PDF]

Food Chemistry, 2017
Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from ...
Solange Inês Mussatto
exaly   +3 more sources

Preparation and Characterization of Biocomposite Films with Enhanced Oxygen Barrier and Antioxidant Properties Based on Polylactide and Extracts from Coffee Silverskin [PDF]

Molecules
In the food packaging industry, significant efforts have been dedicated to addressing the pressing market demand for environmentally friendly and sustainable products.
Argyri-Ioanna Petaloti, Adamantini Paraskevopoulou, Dimitris S. Achilias   +2 more
doaj   +2 more sources