Article
Food Science & Technology
Kimberlynn McDonald, Hans J. Langenbahn, J. David Miller, David R. McMullin
Summary: Research has found that coffee silverskin can be safely used as a component in value-added products, providing fiber, antioxidants, and caffeine, with minimal impact on dietary oxidized phytosterols.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Najmeh Yazdanfar, Trias Mahmudiono, Yadolah Fakhri, Amir Hossein Mahvi, Parisa Sadighara, Ali Akbar Mohammadi, Mahmood Yousefi
Summary: This study detected ochratoxin A (OTA) in coffee using high-performance liquid chromatography with fluorescence detectors and calculated the OTA content, Margin of exposure (MOEs), and Hazard quotient (HQ) in different types of coffee. The results showed that the OTA concentration in classic and instant coffee was below the maximum limit defined by the European Union legislation. The daily intakes of OTA through classic and instant coffee were also lower than the proposed tolerance daily intake. However, consumers of instant coffee are at a cancer risk based on neoplastic effects.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Article
Chemistry, Applied
Cristina del Pozo, Filipe Rego, Yang Yang, Neus Puy, Jordi Bartroli, Esteve Fabregas, Anthony Bridgwater
Summary: This study aims to transform coffee silverskin (CSS) waste into value-added products through an integrated slow pyrolysis process, producing biochar as an organic pollutant adsorbent and liquid fraction for caffeine extraction. The pyrolysis process also generates gas for biomass drying, achieving zero waste in the coffee roasting industry and promoting green chemicals production in a biorefinery context.
FUEL PROCESSING TECHNOLOGY
(2021)
Article
Food Science & Technology
Marlene Machado, Liliana Espirito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Summary: This study analyzed the bioactive potential and chemical composition of different coffee by-products and found that they are rich in nutrients, caffeine, and chlorogenic acids. Some by-products also exhibited antioxidant activity. Therefore, these by-products can be used as functional ingredients in various industries, contributing to the sustainability of the coffee industry.
Review
Engineering, Environmental
Coralia V. Garcia, Young-Teck Kim
Summary: Coffee waste, including spent coffee grounds and coffee silverskin, contains valuable substances like oils, polyphenols, and caffeine, but is mostly discarded by the industry. These wastes show potential for producing biocomposites, but chemical modification is often necessary. Extracted oils from spent coffee grounds can be cultured with bacteria for producing biopolymers.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Food Science & Technology
Katarina Polakova, Alica Bobkova, Alzbeta Demianova, Marek Bobko, Judita Lidikova, Lukas Jurcaga, Lubomir Belej, Andrea Mesarosova, Melina Korcok, Tomas Toth
Summary: Coffee processing contributes significantly to food and product waste. Utilizing coffee co-products can address environmental issues, nutritionally unbalanced foods, population growth, and food-related diseases. This research examined the quality and sensory parameters of cascara (coffee husks) and silverskin from different botanical origins, revealing their potential as valuable sources of TAC, fiber, and other beneficial compounds. The sensory evaluation, however, indicated that none of the samples met the acceptable index value of 70%.
Review
Chemistry, Applied
Trias Mahmudiono, Yadolah Fakhri, Mansour Sarafraz, Fereshteh Mehri, Somayeh Hoseinvandtabar, Amin Mousavi Khaneghah
Summary: This study conducted a meta-analysis on the prevalence and concentration of ochratoxin A (OTA) in green coffee products, and estimated the associated health risks. A search was performed in PubMed, Scopus, Web of Science, and Embase databases to retrieve relevant literature from January 20, 2010, to June 25, 2022. The minimum and maximum prevalence of OTA were observed in Thailand (0.00%) and Morocco (75.00%), respectively, with an estimated total prevalence of 38.35% (95%CI: 24.77-52.77%). The minimum and maximum concentrations of OTA were reported in Brazil (0.30 μg/kg) and the Philippines (99.74 μg/kg), respectively, while the total concentration of OTA in green coffee was calculated as 3.60 μg/kg (95%CI: 3.23-3.97 μg/kg). The minimum and maximum margin of exposure (MOEs) were observed in the United States (29,270) and Iran (432,590,398), respectively. The calculated MOEs for the consumers of green coffee were > 10,000, indicating a safeguard for consumers in terms of related health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Environmental Sciences
Yadolah Fakhri, Vahideh Mahdavi, Vahid Ranaei, Zahra Pilevar, Mansour Sarafraz, Trias Mahmudiono, Amin Mousavi Khaneghah
Summary: Contamination of food with mycotoxins, including coffee, can have long-term harmful effects on consumer health. This study conducted a meta-analysis to examine the concentration and prevalence of ochratoxin A (OTA) in coffee products and assess the health risks for consumers. The findings show variations in OTA levels and prevalence, highlighting the need for monitoring and control measures in different countries.
REVIEWS ON ENVIRONMENTAL HEALTH
(2022)
Review
Nutrition & Dietetics
Nelson Andrade, Juliana A. Barreto Peixoto, M. Beatriz P. P. Oliveira, Fatima Martel, Rita C. Alves
Summary: Coffee silverskin, the main by-product of coffee roasting, contains valuable nutrients and bioactive compounds such as chlorogenic acids, caffeine, and melanoidins. These compounds have shown beneficial health properties in metabolic disorders, influencing biochemical mechanisms related to intestinal sugar uptake, glucose and lipids metabolism, oxidative stress, and gut microbiota.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra
Summary: The addition of organic coffee husk extract to chicken burgers effectively inhibits lipid oxidation without significant impact on protein oxidation. This additive is considered a potential natural additive that helps reduce agro-industrial by-products generated by the coffee industry.
Article
Food Science & Technology
Agata Nolasco, Jonathan Squillante, Francesco Esposito, Salvatore Velotto, Raffaele Romano, Maria Aponte, Antonella Giarra, Maria Toscanesi, Emma Montella, Teresa Cirillo
Summary: The coffee supply chain generates a large amount of waste, including coffee silverskin (CS), which has potential as a food ingredient. This study assessed the presence of contaminants in CS and the associated risks. The results showed that CS had a low presence of contaminants and did not pose a risk for consumption. This supports the safe use of CS in functional foods.
Article
Environmental Sciences
Rita Nasti, Andrea Galeazzi, Stefania Marzorati, Federica Zaccheria, Nicoletta Ravasio, Giulia Luisa Bozzano, Flavio Manenti, Luisella Verotta
Summary: Recovering agro and food-industrial waste and extracting value-added components from coffee silverskin using supercritical fluid extraction technique showed reduction in extraction time, organic solvent use, and energy consume. A mathematical model was developed for possible industrial scale-up, indicating high investment for the apparatus is compensated by several benefits.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Agriculture, Multidisciplinary
Leran Wang, Rui Cai, Jierong Zhang, Xiaoshuang Liu, Saiqun Wang, Qian Ge, Zidan Zhao, Tianli Yue, Yahong Yuan, Zhouli Wang
Summary: Yeast strain 20-G was found to effectively remove OTA through biosorption and biodegradation, with peroxidase playing a key role in reducing OTA toxicity. Degradation products of OTA were identified as less toxic, and animal experiments showed that yeast 20-G intervention could mitigate OTA-induced damage in mice.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Biochemistry & Molecular Biology
Nick Konstantinidis, Heike Franke, Steffen Schwarz, Dirk W. Lachenmeier
Summary: Trigonelline is a bioactive pyridine alkaloid found in high concentrations in coffee and coffee by-products. The use of coffee by-products as food has gained interest due to their economic and nutritional value and environmental benefits. This review aimed to assess the risk of acute and chronic exposure to trigonelline from coffee and coffee by-products on human health. Limited toxicological knowledge and a lack of human data make it difficult to draw conclusions. However, trigonelline ingested as part of coffee and coffee by-products appears to be safe based on their traditional use.
Article
Nutrition & Dietetics
Miguel Rebollo-Hernanz, Yolanda Aguilera, Maria A. Martin-Cabrejas, Elvira Gonzalez de Mejia
Summary: Coffee by-products contain bioactive compounds that can modulate human mitochondrial function, lipid, and glucose metabolism by activating FGF21 and related signaling cascades. These compounds have anti-inflammatory and anti-lipotoxic effects and enhance antioxidant capacity.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Diego Luis Garcia-Gonzalez, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Serena Martini, Roberto Gotti, Thomas Themelis, Federica Tesini, Andrea Gianotti, Tullia Gallina Toschi, Elena Babini
Article
Chemistry, Applied
M. Issaoui, M. Mosbahi, S. Barbieri, G. Flamini, A. Bendini, R. Ascrizzi, T. Gallina Toschi, M. Hammami
Summary: The preliminary study showed that removing moisture from virgin olive oil with mineral clay did not negatively affect quality parameters or volatile compound profiles. Instead, it significantly reduced water content and pigments, resulting in increased brightness and consumer acceptability of the oil when treated with raw clay.
Article
Nutrition & Dietetics
Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone
Summary: This study aimed to identify consumer groups with different sweetness preferences and sensory-liking patterns in order to promote the acceptability of healthy phenol-rich foods. By adding sucrose to chocolate pudding, the researchers found that individuals differed in their sensory responses and liking of samples, with differences in age, gender, and personality among the identified clusters. The study highlighted the importance of understanding individual sensory-liking patterns to develop effective strategies for promoting the consumption of healthy phenol-rich foods.
Article
Food Science & Technology
Enrico Valli, Andrea Milani, Ana Srbinovska, Erica Moret, Sabrina Moret, Alessandra Bendini, Wenceslao Moreda, Tullia Gallina Toschi, Paolo Lucci
Summary: A simple method for analyzing minor compounds in olive and sunflower oils has been developed, allowing for reliable quantification and assessment of oil authenticity. The method is straightforward, with the ability to analyze various oil samples effectively.
Article
Food Science & Technology
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Summary: This study aimed to explore the relationship between actual liking and sensory perception in four food models. The results showed that liking increased with sweetness responsiveness, decreased with sourness and pungency perception, and had an inverted U-shaped relationship with saltiness. The study also identified four clusters of consumers based on their responsiveness to target sensations. Unexpected indications were found, such as adding sugar to coffee or preferring spicy foods differentiated consumers with positive correlations from those with negative correlations.
Article
Food Science & Technology
Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini, Tullia Gallina Toschi
Summary: This study aimed to extract carotenoids from tomato pomace, a by-product composed of skin and seeds, through three different drying methods. The extract obtained using ethyl acetate:ethyl lactate with non-thermal air-drying showed the highest contents of lycopene and beta-carotene.
Article
Food Science & Technology
Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco
Summary: This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. The results showed that odor sensitivity plays a pivotal role in the perception and liking of real food products.
Article
Food Science & Technology
Sara Barbieri, Ramon Aparicio-Ruiz, Karolina Brkic Bubola, Milena Bucar-Miklavcic, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Alessandra Bendini, Diego Luis Garcia-Gonzalez, Tullia Gallina Toschi
Summary: The use of reference materials is crucial for sensory evaluation of virgin olive oils to ensure regulatory compliance and product quality. A procedure for sensory certification of artificial olfactory reference materials for specific defects was developed and tested by six sensory panels, demonstrating reliability and suitability for intended use according to international standards. Supporting selection and training of assessors and increasing control and proficiency of sensory panels, these new reference materials offer advantages such as reproducibility and overcoming availability issues.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Matilde Tura, Diana Ansorena, Iciar Astiasaran, Mara Mandrioli, Tullia Gallina Toschi
Summary: The interest in hemp seed oil has increased recently due to its new use as food. The study found that traditional methods of measuring oxidation in hemp seed oil were not sufficient. Accelerated storage led to an increase in volatile compounds and a decrease in antioxidants.
Article
Chemistry, Analytical
Marco Grossi, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Bruno Ricco
Summary: This paper presents a portable sensor system for assessing the quality grade of virgin olive oil. The system uses electrical conductance measurement to estimate the free acidity and oxidation products, improving the accuracy of the quality assessment.
Article
Food Science & Technology
Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, Tullia Gallina Toschi
Summary: This study conducted a sensory and instrumental analysis on traditional salami made from Mora Romagnola (MR), an Italian pig breed, and found significant variability among the samples. Through observing differences in taste, color, and texture, the characteristics of different salami samples were determined.
Article
Food Science & Technology
Matilde Tura, Mara Mandrioli, Enrico Valli, Caterina Dinnella, Tullia Gallina Toschi
Summary: Cold-pressed hemp seed oil (CP-HSO) is gaining popularity for its appeal and nutritional profile. The sensory quality of CP-HSO depends on seed quality, processing, and storage conditions. This study developed a standardized methodology to evaluate and describe the sensory quality of HSOs, including a vocabulary with 44 attributes, a sensory wheel, and a sensory profile sheet. The study represents the first attempt to standardize the sensory quality and terminology of HSO.
Article
Chemistry, Analytical
Marco Grossi, Alessandra Bendini, Enrico Valli, Tullia Gallina Toschi
Summary: The oxidative stability of virgin olive oil can be assessed using the peroxide index (PI) and total phenolic content (TPC). However, traditional analysis methods require expensive equipment and trained personnel. This paper presents a portable sensor system that accurately measures PI and TPC in the field. The system is easy to use, can be powered by USB or batteries, and transmits data wirelessly via Bluetooth.
Article
Engineering, Electrical & Electronic
Eleonora Iaccheri, Annachiara Berardinelli, Guillermo Maggio, Tullia Gallina Toschi, Luigi Ragni
Summary: The development of an inexpensive instrumental chain based on time-domain reflectometry showed promising results in determining liquid material attributes, such as the predictive potential for food parameters. The use of multivariate investigation of the time-domain signal replaced the traditional geometrical-mathematical approach, leading to high coefficient of determination results up to 0.983.
IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT
(2021)
