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
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products [PDF]
Foods, 2023 Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food ...
Katarína Poláková +9 more
doaj +2 more sources
Effect of Coffee Silverskin Enriched Diet to Enhance the Immunological and Growth Parameters of Nile Tilapia (Oreochromis niloticus) [PDF]
Archives of Razi Institute, 2022 The application of low-cost feed additives as an immunostimulant for different species of fish is an emerging research area in aquaculture. The present study aimed at incorporating a byproduct from coffee processing, coffee silverskin, as an ...
P Prakash, H. V Doan
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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. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting
Agata Nolasco +9 more
doaj +2 more sources
Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression [PDF]
Foods, 2022 Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound ...
Juliana A. Barreto Peixoto +6 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
doaj +2 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
Beyond Peat: Wood Fiber and Two Novel Organic Byproducts as Growing Media—A Systematic Review [PDF]
PlantsEnvironmental concerns drive the search for sustainable organic alternatives in horticultural substrates. This review critically examines three agro-industry renewable byproducts—wood fiber, coffee silverskin, and brewer’s spent grain—as partial peat ...
Anna Elisa Sdao +2 more
doaj +2 more sources
Can coffee silverskin be a useful tool to fight metabolic syndrome? [PDF]
Frontiers in Nutrition, 2022 Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their ...
Nelson Andrade +6 more
doaj +2 more sources
Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin [PDF]
Foods, 2023 Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products ...
Marlene Machado +7 more
doaj +2 more sources