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Coffee Silverskin: Characterization, Possible Uses, and Safety Aspects
Journal of Agricultural and Food Chemistry, 2014The reuse of coffee silverskin (CS), the main waste product of the coffee-roasting industry, could be an alternative to its environmental disposal. However, CS could also contain undesirable compounds, such as ochratoxin A (OTA) and phytosterol oxidation products (POPs).
GALLINA TOSCHI, TULLIA +4 more
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Characterization of a New Potential Functional Ingredient: Coffee Silverskin
Journal of Agricultural and Food Chemistry, 2004Dietary fiber (DF) is one of the main dietary factors contributing to consumers' well-being. In this work the possibility of using the roasted coffee silverskin (CS), a byproduct of roasted coffee beans, as a DF-rich ingredient has been evaluated. The results of our investigation showed that this material has 60% total DF, with a relevant component (14%
BORRELLI RC +4 more
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Combined antioxidant-biofuel production from coffee silverskin
Applied Microbiology and Biotechnology, 2018Biorefinery concept asks for an integrated processing approach to exploit all biomass components. The self-sustainability target may be approached if molecules characterized by high added value and fermentable sugars are produced simultaneously. In the present study, sequential (i) mild hydrothermal pretreatment to produce antioxidants and (ii) NaOH ...
Procentese, Alessandra +4 more
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Valorization of coffee silverskin lignocellulosic waste
Proceedings of the Komi Science Centre of the Ural Division of the Russian Academy of SciencesLignocellulosic waste represents the most abundant renewable raw material globally. The principles of a circular economy can be applied by optimizing the utilization of valuable properties from recycled materials. The objective of this study is to assess the potential of utilizing coffee silverskin, the sole by-product of coffee roasting, for submerged
V. Martynov +2 more
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Coffee silverskin: chemical characterization and extracts evaluation
2020Coffee silverskin (CS) is the main by-product of coffee roasting. It is a thin tegument that covers the coffee seeds; during roasting coffee beans expand and this fine layer is detached [1]. In the last years, CS has gained more and more attention and interest since, although it accounts for only a minimal berry fraction, it contains interesting ...
Simone Angeloni +10 more
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Coffee silverskin as a new functional ingredient in bakery products.
2014The coffee silverskin (CS) remains adherent to the green bean and is removed only during the roasting process, so easily found in the roasting plants. Currently it is used as fuel or fertilizer, but recent studies have shown the potential application in the food industry and food product formulation as functional ingredient, because of its low amount ...
MARTUSCELLI, MARIA +5 more
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