Results 11 to 20 of about 2,075 (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   +8 more sources

Valorization of spent coffee ground and coffee silverskin as a source of nutrients and bioactive compounds

Future Postharvest and Food
In a world where a greener approach is increasingly necessary, it is mandatory to reduce waste production and reuse residues from the company's supply chain.
Agnese Santanatoglia, Laura Alessandroni, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli   +7 more
doaj   +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

Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices [PDF]

Foods
The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical ...
Miriam Arianna Boninsegna, Alessandra De Bruno, Corinne Giacondino, Amalia Piscopo, Giuseppe Crea, Valerio Chinè, Marco Poiana   +6 more
doaj   +2 more sources

Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications [PDF]

Foods
Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles.
Ernesto Quagliata, Silvina Gazzara, Cecilia Dauber, Analía Rodríguez, Luis Panizzolo, Bruno Irigaray, Adriana Gámbaro, José A. Mendiola, Ignacio Vieitez, María Dolores del Castillo   +9 more
doaj   +2 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

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Polish Journal of Food and Nutrition Sciences, 2014
Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality.
Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del   +4 more
doaj   +3 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

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