ArticleFoods (Basel, Switzerland)2025
Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance.Foods (Basel, Switzerland) · 2026Article
- Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (Foods (Basel, Switzerland) · 2026Article
- HPLC/GC-MS and Electronic Sensing Reveal Tissue-Wide Differences in Bioactive and Flavor Compound Distribution in Coffee Fruits Across Multiple Varieties.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
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Authors and funding
10 authors.
Funding
Abstract
Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles. Due to its high flammability at roasting temperatures, effective management of CS is not only an environmental but also a safety concern in coffee processing facilities. To the best of our knowledge, this is the first study evaluating the chemical composition, bioactivity, safety, and environmental impact of torrefacto (CT) and natural (CN) coffee silverskin. CT (from Arabica-Robusta blends subjected to sugar-glazing) and CN (from 100% Arabica) were characterized in terms of composition and function. Oven-dried CT showed higher levels of caffeine (13.2 ± 0.6 mg/g vs. 8.7 ± 0.7 mg/g for CN), chlorogenic acid (1.34 ± 0.08 mg/g vs. 0.92 ± 0.06 mg/g), protein (18.1 ± 0.2% vs. 16.7 ± 0.2%), and melanoidins (14.9 ± 0.3 mg/g vs. 9.6 ± 0.2 mg/g), but CN yielded more total phenolics (13.8 ± 0.6 mg GAE/g). Both types exhibited strong antioxidant capacity (ABTS: 48.9-59.2 µmol TE/g), and all oven-dried samples met food safety criteria (microbial loads below 10
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