Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient
Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentat...
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MDPI AG
2025-07-01
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| author | Nadia Guzińska Maria Dolores del Castillo Edyta Kordialik-Bogacka |
| author_facet | Nadia Guzińska Maria Dolores del Castillo Edyta Kordialik-Bogacka |
| author_sort | Nadia Guzińska |
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| description | Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included <i>Saccharomycodes ludwigii</i>, <i>Gluconobacter oxydans</i>, and <i>Levilactobacillus brevis</i>, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (<i>Saccharomyces boulardii</i> SB01 and <i>Levilactobacillus brevis</i> ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-07-01 |
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| spelling | doaj-art-cc38d23cddd248c3884b8acda27b947f2025-08-20T04:00:53ZengMDPI AGFoods2304-81582025-07-011415260810.3390/foods14152608Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food IngredientNadia Guzińska0Maria Dolores del Castillo1Edyta Kordialik-Bogacka2Interdisciplinary Doctoral School, Lodz University of Technology, 116 Stefana Żeromskiego Street Lodz, 90-543 Lodz, PolandInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, SpainInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska, 90-530 Lodz, PolandRoasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included <i>Saccharomycodes ludwigii</i>, <i>Gluconobacter oxydans</i>, and <i>Levilactobacillus brevis</i>, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (<i>Saccharomyces boulardii</i> SB01 and <i>Levilactobacillus brevis</i> ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient.https://www.mdpi.com/2304-8158/14/15/2608roasted coffee silverskinmicrobial fermentationantioxidant capacityphenolic compoundsprobiotic viabilitysymbiotic microbial culture consortium |
| spellingShingle | Nadia Guzińska Maria Dolores del Castillo Edyta Kordialik-Bogacka Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient Foods roasted coffee silverskin microbial fermentation antioxidant capacity phenolic compounds probiotic viability symbiotic microbial culture consortium |
| title | Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient |
| title_full | Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient |
| title_fullStr | Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient |
| title_full_unstemmed | Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient |
| title_short | Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient |
| title_sort | fermentation to increase the value of roasted coffee silverskin as a functional food ingredient |
| topic | roasted coffee silverskin microbial fermentation antioxidant capacity phenolic compounds probiotic viability symbiotic microbial culture consortium |
| url | https://www.mdpi.com/2304-8158/14/15/2608 |
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