Potential Functional Ingredient: Coffee Silverskin

Yıl 2017, Cilt: 15 Sayı: 1, 66 - 74, 15.04.2017

Gizem Ateş Yeşim Elmacı

https://doi.org/10.24323/akademik-gida.306069

Cited By: 1

Öz

Coffee
is the second most consumed beverage after water and the largest traded
commodity after petroleum. Due to the great consumer demand of coffee, large
amounts of residues are generated in the coffee industry, and coffee silverskin
is one of the most important by-products of coffee industry. Coffee silverskin is
a tegument of coffee bean, which is a by-product of roasting process. With its low
contents of fat and reducing carbohydrates and high contents of soluble dietary
fiber, protein and ash, silverskin could be used as a functional ingredient in
developing foods enriched with dietary fiber. Additionally, coffee silverskin with
high antioxidant capacity supports growth of bifidobacteria in vitro, which
might have some beneficial effects, thus coffee silverskin can be proposed as a
new potential functional ingredient due to potential prebiotic activity. In
this review, chemical and functional properties of coffee
silverskin are presented.

Anahtar Kelimeler

Coffee, Coffee silverskin, Dietary fiber, Antioxidant compound, Functional ingredient

Potansiyel Fonksiyonel Bileşen: Kahve Çekirdeği Zarı

Öz

Kahve sudan sonra en çok
tüketilen ve petrolden sonra en çok ticareti yapılan ikinci önemli üründür. Tüketicinin
kahveye artan talebinden dolayı kahve endüstrisinde çok miktarda atık meydana
gelmekte olup, kahve çekirdeği zarı temel atıklardan biridir. Kahve çekirdeği
zarı, kahve çekirdeğini saran ve kavrulma işlemi sırasında oluşan bir yan üründür.
Düşük oranda yağ ve indirgen karbonhidrat içeriğine, yüksek oranda protein, kül
ve lif içeriğine sahip olan kahve çekirdeği zarı, diyet lifince zengin ürünlerin
geliştirilmesinde fonksiyonel bir bileşen olarak değerlendirilebilir. Aynı
zamanda antioksidanca zengin olan kahve çekirdeği zarının yapılan ön
araştırmalarda in vitro ortamda bifidobakterilerin gelişimini destekleyici
etkisinin görülmesi ile prebiyotik etkiye sahip fonksiyonel bir bileşen olduğu belirlenmiştir.
Bu derlemede, kahve çekirdeği zarının kimyasal ve fonksiyonel özellikleri
sunulmaktadır.

Anahtar Kelimeler

Kahve, Kahve çekirdeği zarı, Diyet lifi, Antioksidan madde, Fonksiyonel bileşen

Kaynakça

• [1] Mussatto, S., Machado, E.S., Martins, S., Teixeira, J., 2011. Production, composition, and application of coffee and its industrial residues. Food and Bioprocess Technology 4: 661-672.
• [2] Zuorro, A., Lavecchia, R., 2012. Spent coffee grounds as a valuable source of phenolic compounds and bioenergy. Journal of Cleaner Production 34: 49-56.
• [3] Machado, E.M.S., Rodriguez-Jasso, R.M., Teixeira, J.A., Mussatto, S.I., 2012. Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds. Biochemical Engineering Journal 60: 87–90.
• [4] Narita, Y., Inouye, K., 2012. High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water. Food Chemistry 135: 943–949.
• [5] Murthy, P.S, Madhava Naidu, M., 2012. Sustainable management of coffee industry by-products and value addition-A review. Resources, Conservation and Recycling 66: 45-58.
• [6] Bresciani, L., Calani, L., Bruni, R., Brighenti, F., Del Rio, D., 2014. Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food Research International 61: 196–201.
• [7] Esquivel, P., Jiménez, V.M., 2012. Functional properties of coffee and coffee by-products. Food Research International 46: 488-495.
• [8] Toschi, T.G., Cardenia, V., Bonaga, G., Mandrioli, M., Rodriguez-Estrada, M.T., 2014. Coffee silverskin: characterization, possible uses, and safety aspect. Journal of Agricultural and Food Chemistry 62: 10836-10844.
• [9] Jiménez-Zamora, A., Pastoriza, S., Rufian-Henares, 2015. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. Food Science and Technology 61: 12-18.
• [10] Costa, A.S.G., Alves, R.C., Vinha, A.F., Barreira, S.V.P., Nunes, M.A., Cunha, L.M., Oliveira, M.B.P.P., 2014. Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process. Industrial Crops and Products 53: 350-357.
• [11] Borrelli, R.C., Esposito, F., Napolitano, A., Ritieni, A., Fogliano, V., 2004. Characterization of a new potential functional ingredient:  coffee silverskin. Journal of Agricultural and Food Chemistry 52(5): 1338-1343.
• [12] Ballesteros, L.F., Teixeira, J.A., Mussatto, S.I., 2014. Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin. Food and Bioprocess Technology 7: 3493–3503.
• [13] Sudha, M.L., Vetrimani, R., Leelavathi, K., 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 100: 1365–1370.
• [14] Ajila, C. M., Leelavathi, K., Prasada Rao, U. J. S., 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319-326.
• [15] Macagnan, F.T., dos Santos, L.R., Roberto, B.S., de Moura, F.A., Bizzani, M., da Silva, L.P., 2015. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre. Bioactive Carbohydrates and Dietary Fibre 6:1–6.
• [16] Narita, Y., Inouye K., 2014. Review on utilization and composition of coffee silverskin. Food Research International 61: 16-22.
• [17] Burdurlu, H.S., Karadeniz, F., 2016. Gıdalarda Diyet Lifinin Önemi., Ankara Üniversitesi Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Gıda Mühendisliği Dergisi, http://www.gidamo.org.tr/resimler/ekler/f6ffe13a5d75b2d_ek.pdf?dergi=15 (Erişim Tarihi: 1 Mayıs 2016).
• [18] Pourfarzad, A., Mahdavian-Mehr, H., Sedaghat, N., 2013. Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. Food Science and Technology 50: 599-606.
• [19] Ribeiro, V.S., Leitão, A.E., Ramalho, J.C., Lidon, F.C., 2014. Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed. Food Research International 61: 9-47.
• [20] Mesías, M., Navarro, M., Martínez-Saez, N., Ullate, M., del Castillo, M.D., Morales, F.J., 2014. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin. Food Research International 62: 1120–1126. [21] Garcia–Serna, E., Martinez–Saez, N., Mesias, M., Morales, F.J., del Castillo, M.D., 2014. Use of coffee silverskin and stevia to improve the formulation of biscuits. Polish Journal of Food and Nutrition Sciences 64: 243–251.
• [22] Martinez-Saez, N., Ullate, M., Martin-Cabrejas, M.A., Martorell, P., Genovés, S., Ramon, D., del Castillo, M.D., 2014. A novel antioxidant beverage for body weight control based on coffee silverskin. Food Chemistry 150: 227–234.