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

BACKGROUND 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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2019-07, Vol.99 (9), p.4267-4275
Main Authors: Bertolino, Marta, Barbosa‐Pereira, Letricia, Ghirardello, Daniela, Botta, Cristian, Rolle, Luca, Guglielmetti, Alessandro, Borotto Dalla Vecchia, Stefania, Zeppa, Giuseppe
Format: Article
Language:English
Subjects:
Animals
Antioxidants
bioactive compound
Bioactive compounds
Bioavailability
Biological activity
Caffeine
Caffeoylquinic acid
Cattle
Coffea - chemistry
Coffea - classification
Coffee
coffee silverskin
Cow's milk
Dietary fiber
Dietary Supplements - analysis
Digestion
Food Additives - analysis
Food processing
Functional foods & nutraceuticals
In vitro digestion
Milk - chemistry
Organic chemistry
Phenolic compounds
Phenols
Plant Extracts - analysis
Seeds - chemistry
shelf‐life
Species
Waste Products - analysis
Yogurt
Yogurt - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND 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. RESULTS 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. CONCLUSION 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 were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.9659