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This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: ¿source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)¿. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial eects on gut microbiota.

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: &ldquo ; source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)&rdquo ; . This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < ; 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: "source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)". This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.

In the coffee industry, several by-products are generated during the production and consumption of coffee and represent an important waste from an environmental viewpoint. For improving the knowledge about this issue, a laboratory vermicomposting study of coffee silverskin (CS) and spent coffee grounds (SCG) spiked with mature horse manure (HM) in different proportions and using earthwormEisenia andreiwas carried out. The 60-day study focused on biological parameters such as total biomass gain, growth rate, cocoon production, and mortality. This study also investigated whether the vermicompost obtained could be useful and lacked toxicity through a seed germination test using hybrid wheat seeds. Results showed a disparity depending on the type of residue and the mixture used. Best options were those treatments with a medium-low amount of residue; 25% for SCG and 25% or 50% for CS. In addition, lack of toxicity was confirmed in all treatments. In conclusion, it is possible to carry out a vermicomposting of SCG and CS with some specific features. ; This research was funded by Government of Navarre and European Regional Development Fund (ERDF) grant number VERMICOMPOSTAJE 4.0—VERMIOT (0011-1365-2019-000110), research project. The APC was funded by Fundación Euskoiker.

This chapter describes the steps involved in coffee processing from the field to the cup and the respective generation of by-products along the chain. The chemical composition of coffee husks, pulp, immature, and defective beans, coffee silverskin, and spent coffee grounds is detailed and methods for the sustainable management of these by-products are addressed, as well as legislative frameworks and policy recommendations. Although coffee by-products have a high potential of application in different fields, more integrated strategies with the involvement of coffee producers, industries, academic institutions, governmental and nongovernmental organizations are still needed to convert coffee by-products into really profitable substrates. ; info:eu-repo/semantics/publishedVersion

Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare "instant coffee", respectively. Recently, some attempts have been made to use these residues for energy or value-added compounds production, as strategies to reduce their toxicity levels, while adding value to them. The present article provides an overview regarding coffee and its main industrial residues. In a first part, the composition of beans and their processing, as well as data about the coffee world production and exportation, are presented. In the sequence, the characteristics, chemical composition, and application of the main coffee industry residues are reviewed. Based on these data, it was concluded that coffee may be considered as one of the most valuable primary products in world trade, crucial to the economies and politics of many developing countries since its cultivation, processing, trading, transportation, and marketing provide employment for millions of people. As a consequence of this big market, the reuse of the main coffee industry residues is of large importance from environmental and economical ...

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.

Black soldier fly (Hermetia illucens, HI, Diptera, Stratiomydae) has great potential as a food and feed ingredient in the European Union (EU). The production of insects as livestock feed or as food ingredients requires strict monitoring of the content of potentially toxic elements (PTEs) in the growth substrate, to meet the security requirements. This study aims to investigate the presence of PTEs, like cadmium, lead, mercury, arsenic, and nickel, in HI prepupae and in their growth substrates based on coffee roasting by-product and microalgae Schizochytrium sp. and Isochrysis sp. Analyses were carried out via graphite furnace atomic absorption spectrophotometry for Cd, Pb, Ni, and As, and via Direct Mercury Analyzer for Hg. All element concentrations found in growth substrates were below the legal limit of undesirable substances in animal feed (2002/32/EC). Elements concentrations in HI prepupae were in the range (mg kg-1 wet weight) of 0.072 to 0.084 for Cd, 0.018 to 0.026 for Pb, 0.010 to 0.032 for Hg, 0.036 to 0.047 for As, and 0.18 to 0.76 for Ni. Even if HI prepupae accumulated Cd, Pb, and Hg, our results indicated that the risk of exposure to PTEs from HI prepupae consumption is relatively low and in compliance with EU regulations.

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered ...

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. Modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production but to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the European Union. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change. The purpose of the conference session summarized in this article was to bring together international experts on coffee by-products and share the current scientific knowledge on all plant parts, including leaf, cherry, parchment and silverskin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology. The topic raised a huge interest from the audience and this article also contains a Q&A section with more than 20 answered questions.