Naslov
Health safety and nutritional value of coffee silver skin with impact of emerging techniques in the processing

Autori
Biondić Fučkar Vedran, Grudenić Anamarija, Božić Angela, Djekić Ilija, Režek Jambrak Anet

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, stručni

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
srebrna pokožica kave, pesticidi ; teški metali ; vlakna ; bjelančevine ; mikrovalna ekstrakcija ; prehrambena industrija
(coffee silver skin, pesticides ; heavy metals ; fibers ; proteins ; microwave extraction ; food industry)

Sažetak
Coffee silver skin (CS) is a thin tegument that directly covers the coffee seed. During the roasting process, coffee beans expand, and this thin layer is detached, becoming the main by- product of coffee roasting industries. CS, compared to other coffee by-products, is a relatively stable product due to its lower moisture content (5–7%). The nutritional potential of coffee by-products, but also most other by- products from the food industry, must encourage food industry to exploit and reuse these by- products (such as nutrient-rich products, functional foods, dietary supplements etc.). Based on the obtained results, all investigated target compounds (pesticide residues, heavy metals and dietary fibers) are below the maximum permitted level in food and do not pose a risk to human health.In general, it can be concluded that CS can be used as a nutritionally rich raw material in the production of new food products, for the purpose of enriching new or existing food products or as a food supplement which is interesting for further development.

Izvorni jezik
Engleski

Znanstvena područja
Javno zdravstvo i zdravstvena zaštita, Prehrambena tehnologija

POVEZANOST RADA