Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities [PDF]
Foods, 2023 To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers’ preferences and requirements is still a challenge.
Xinnan Liu, Hongbo Sun, Xiaojing Leng
doaj +2 more sources
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds [PDF]
Foods, 2022 Coffee silverskin (CS), a by-product obtained by the coffee industry after the roasting process, is scientifically known to be a source of fiber and polyphenols, which could contribute to human health. In this work, the production of CS-enriched biscuits
Carolina Cantele +4 more
doaj +2 more sources
Inhibition of Polymer Photodegradation by Incorporation of Coffee Silverskin
The First International Conference on “Green” Polymer Materials 2020, 2020 Over the last years, the trend associated with the incorporation of materials from renewable resources into polymer technology is getting significantly more vital. Researchers are trying to transfer the properties of natural raw materials into the polymer world.
Aleksander Hejna +3 more
openaire +3 more sources
Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications [PDF]
FoodsCoffee 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 +9 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 +4 more
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Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products [PDF]
FoodsCoffee 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 +4 more
doaj +2 more sources
Sustainable Valorization of Coffee Silverskin Waste: Pressurized Liquid Extraction of Bioactive Compounds [PDF]
FoodsCoffee silverskin, a by-product of the coffee roasting industry, offers significant potential for valorization due to its bioactive compound content. This study optimized the Pressurized Liquid Extraction (PLE) process for recovering phenolic compounds ...
Sokratis E. Koskinakis +3 more
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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 +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]
MoleculesIn the food packaging industry, significant efforts have been dedicated to addressing the pressing market demand for environmentally friendly and sustainable products.
Argyri-Ioanna Petaloti +2 more
doaj +2 more sources
From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance [PDF]
FoodsThis study evaluates the feasibility of using coffee silverskin flour (CSF) as a milk cream replacer in full-fat ice cream to enhance its nutritional and functional profile. Two formulations were developed by replacing milk cream with CSF at levels of 15.
Laura Candela-Salvador +5 more
doaj +2 more sources