Results 41 to 50 of about 2,133 (184)

UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: antioxidants vs phytotoxins [PDF]

, 2017
A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements.
Lavecchia, R., Panusa, A., Petrucci, R., Zuorro, A.   +3 more
core   +1 more source

Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment [PDF]

, 2016
In the present study, a new method for isolation of polyphenols (PP) from spent coffee grounds (SCG) and coffee silverskin (CS) is described. The method consisted in a mild hydrothermal pretreatment at 120 °C, during 20 min, using a liquid to solid ratio
Conde, Teresa, Mussatto, Solange I.
core   +1 more source

Sustainability issues along the coffee chain: From the field to the cup

Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 1, Page 287-332, January 2023., 2023
Abstract The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that ...
Juliana A. Barreto Peixoto, Joana F. Silva, M. Beatriz P. P. Oliveira, Rita C. Alves   +3 more
wiley   +1 more source

Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber‐Enriched Cookies

Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023
Pitaya peel is a by‐product of fruit processing. In this study, the effects of pitaya peel supplementation in the cookie recipe on the nutritional quality, in vitro glycemic index, and antioxidant release from the enriched fiber cookies were investigated.
Thi Hai Anh Mai, Thi Thu Tra Tran, Van Viet Man Le, Leila Abaza   +3 more
wiley   +1 more source

Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack

Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023
Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it.
Verónica Fonseca-Bustos, Tomás J. Madera-Santana, Martín Valenzuela-Melendres, Alma Rosa Islas-Rubio, Luz del Carmen Montoya-Ballesteros, Néstor Gutiérrez-Méndez   +5 more
wiley   +1 more source

Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin [PDF]

, 2014
The extraction of antioxidant phenolic compounds from coffee silverskin (CS) was studied. Firstly, the effect of different solvents (methanol, ethanol, acetone, and distilled water) on the production of antioxidant extracts was evaluated.
A Karadag, C Ao, C-C Chang, C-Y Gan, D-O Kim, DR Pompeu, E Cortazar, E Dorta, EMS Machado, FF Liu, G Spigno, I Rodríguez-Meizoso, IF Benzie, José A. Teixeira, JP Jiménez, KN Prasad, KN Prasad, Lina F. Ballesteros, M Alothman, M Hidalgo, M Markom, MM Bradford, MMJO Wijekoon, N Lebovka, N Trabelsi, NGT Meneses, P Stratil, PS Murthy, R Chirinos, RC Borrelli, S Martins, S Martins, SI Mussatto, SI Mussatto, Solange I. Mussatto, SY Wang, TI Lafka, VL Singleton, Y Narita   +38 more
core   +1 more source

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

, 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   +1 more source

Coffee Silverskin: A Review on Potential Cosmetic Applications [PDF]

Cosmetics, 2018
Coffee silverskin, the major coffee-roasting by-product, is currently used as fuel and for soil fertilization. However, there are several studies reporting silverskin as a good source of bioactive compounds that can be extracted and further used by cosmetic industry.
Sílvia Bessada, Rita C. Alves, M. P. P. Oliveira   +2 more
openaire   +1 more source

Sugars metabolism and ethanol production by different yeast strains from coffee industry wastes hydrolysates [PDF]

, 2012
Significant amounts of wastes are generated by the coffee industry, among of which, coffee silverskin (CS) and spent coffee grounds (SCG) are the most abundantly generated during the beans roasting and instant coffee preparation, respectively. This study
Carneiro, Lívia M., Machado, Ercília M. S., Mussatto, Solange I., Teixeira, J. A.   +3 more
core   +1 more source

Production, composition, and application of coffee and its industrial residues [PDF]

, 2011
Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent ...
Machado, Ercília M. S., Martins, Silvia, Mussatto, Solange I., Teixeira, J. A.   +3 more
core   +1 more source