Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility

Journal of the Science of Food and Agriculture
Marta BertolinoGiuseppe Zeppa

Abstract

Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks. The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds. The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt w...Continue Reading

References

Mar 5, 2004·Journal of Agricultural and Food Chemistry·Rosa Cinzia BorrelliVincenzo Fogliano
Apr 29, 2004·The American Journal of Clinical Nutrition·Claudine ManachLiliana Jiménez
Jan 11, 2005·The American Journal of Clinical Nutrition·Augustin ScalbertMike Saltmarsh
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Oct 21, 2009·Journal of Dairy Science·I B HashimH S Afifi
Oct 5, 2010·Nutrition·Michael J Glade
Dec 24, 2013·Food Chemistry·Nuria Martinez-SaezMaría Dolores del Castillo

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Citations

Nov 11, 2019·Nutrients·Amaia Iriondo-DeHondMaria Dolores Del Castillo
Jul 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Simone AngeloniGiovanni Caprioli
Jul 3, 2021·Foods·Maria MartuscelliDino Mastrocola
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xia WangMing-Hua Qiu

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