Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products.
- 1Department of Food Engineering, Technology Centre, Federal University of Paraiba, Joao Pessoa, Brazil.
- 2IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain.
- 3Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil.
Abstract
Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored under refrigeration (3°C) for 28 days (sensory analysis was limited to 14 days). ACS showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS scavenging activity and chlorogenic acid content, whereas ICS exhibited greater ferric reducing antioxidant power (FRAP), consistent with Maillard reaction products. Regardless of antioxidant mechanism, CSS reduced lipid oxidation, lowering malondialdehyde (MDA) and volatile oxidation markers. However, 0.5% CSS did not prevent apparent protein carbonylation, with treated groups showing higher 2,4-dinitrophenylhydrazine (DNPH)-reactive carbonyl values during late storage. Although CSS darkened the product, trained-panel liking was maintained, whereas rancidity and warmed-over flavor (WOF) were reduced compared to the control, although sensory patterns varied throughout storage. These findings identify CSS as a potential natural antioxidant for enhancing oxidative stability and supporting the sustainable valorization of coffee industry by-products, although further optimization may be needed to overcome sensory limitations and support its broader application. PRACTICAL APPLICATIONS: Coffee silverskin (CSS), a coffee roasting by-product, is a potential natural antioxidant for improving oxidative stability and delaying rancidity in ready-to-eat restructured fish. Its comparative performance across the two evaluated sources supports its potential use as a clean-label antioxidant ingredient while promoting circular economy practices.
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BibTeX
@article{marques2026coffee,
title = {{Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products.}},
author = {Antonia Dayane Jenyffer de Farias Marques and Mario Estevez and José María Martín-Miguélez and Andrea Sánchez-Canales and Eike Guilherme Torres de Souza and Sonia Ventanas and Josué Delgado and Mercia de Sousa Galvão and Marcos Dos Santos Lima and Taliana Kênia Alencar Bezerra and David Morcuende},
journal = {Journal of food science},
year = {2026},
month = oct,
doi = {10.1111/1750-3841.71577},
url = {https://europepmc.org/article/MED/42905421},
note = {CC BY},
}
RIS
TY - JOUR
TI - Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products.
AU - Antonia Dayane Jenyffer de Farias Marques
AU - Mario Estevez
AU - José María Martín-Miguélez
AU - Andrea Sánchez-Canales
AU - Eike Guilherme Torres de Souza
AU - Sonia Ventanas
AU - Josué Delgado
AU - Mercia de Sousa Galvão
AU - Marcos Dos Santos Lima
AU - Taliana Kênia Alencar Bezerra
AU - David Morcuende
PY - 2026
DA - 2026/10/01
JO - Journal of food science
DO - 10.1111/1750-3841.71577
UR - https://europepmc.org/article/MED/42905421
AB - Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored under refrigeration (3°C) for 28 days (sensory analysis was limited to 14 days). ACS showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS scavenging activity and chlorogenic acid content, whereas ICS exhibited greater ferric reducing antioxidant power (FRAP), consistent with Maillard reaction products. Regardless of antioxidant mechanism, CSS reduced lipid oxidation, lowering malondialdehyde (MDA) and volatile oxidation markers. However, 0.5% CSS did not prevent apparent protein carbonylation, with treated groups showing higher 2,4-dinitrophenylhydrazine (DNPH)-reactive carbonyl values during late storage. Although CSS darkened the product, trained-panel liking was maintained, whereas rancidity and warmed-over flavor (WOF) were reduced compared to the control, although sensory patterns varied throughout storage. These findings identify CSS as a potential natural antioxidant for enhancing oxidative stability and supporting the sustainable valorization of coffee industry by-products, although further optimization may be needed to overcome sensory limitations and support its broader application. PRACTICAL APPLICATIONS: Coffee silverskin (CSS), a coffee roasting by-product, is a potential natural antioxidant for improving oxidative stability and delaying rancidity in ready-to-eat restructured fish. Its comparative performance across the two evaluated sources supports its potential use as a clean-label antioxidant ingredient while promoting circular economy practices.
SN - 1750-3841
ER -