ArticleFoods (Basel, Switzerland)2022
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- The Use of Coffee Residues as Sustainable Cultivation Substrates in Microbial Biotechnology: Up-to-Date Review and Future Perspectives.Molecules (Basel, Switzerland) · 2026Review
- Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.Foods (Basel, Switzerland) · 2026Article
- Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025Article
- Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage.Antioxidants (Basel, Switzerland) · 2024Article
- Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.Foods (Basel, Switzerland) · 2023Article
- Coffee Silver Skin-Health Safety, Nutritional Value, and Microwave Extraction of Proteins.Foods (Basel, Switzerland) · 2023Article
- Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods.Frontiers in nutrition · 2023Review
- Extraction, Isolation and Nutritional Quality of Coffee Protein.Foods (Basel, Switzerland) · 2022Article
- Toxicological Assessment of Roasted Coffee Silver Skin (Testa ofMolecules (Basel, Switzerland) · 2022Review
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Authors and funding
5 authors.
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Abstract
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 is proposed, where the CS from Arabica and Robusta type and a decaffeinated blend of the two were used at three different levels as a replacement for wheat flour. The biscuits were analyzed for their physicochemical properties, consumer acceptability, and the bioaccessibility of polyphenols after in vitro digestion was estimated in order to identify the formulation most appreciated by consumers and most promising in terms of nutritional and biofunctional potential. From the results, CS-based biscuits represent an interesting possibility to create a more sustainable coffee chain, thanks to the valorization of the silverskin, especially if a decaffeinated CS is considered. In fact, a 4% replacement of the wheat flour with decaffeinated CS is able to give a final product with a high content of accessible polyphenols and a biscuit appreciated by the consumer.
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