Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices
The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of f...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/9/1493 |
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| author | Miriam Arianna Boninsegna Alessandra De Bruno Corinne Giacondino Amalia Piscopo Giuseppe Crea Valerio Chinè Marco Poiana |
| author_facet | Miriam Arianna Boninsegna Alessandra De Bruno Corinne Giacondino Amalia Piscopo Giuseppe Crea Valerio Chinè Marco Poiana |
| author_sort | Miriam Arianna Boninsegna |
| collection | DOAJ |
| description | The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of food products. This study aimed to evaluate, for the first time, the effect of the coffee silverskin extract (CSE), applied as a dipping treatment, in preserving the storage and the qualitative decay of fresh-cut fennel slices during 14 days of storage at 4 °C. The experimental plan evaluated two dipping solutions (5% and 10%) with coffee silverskin extract and compared them with a conventional dipping in 2% ascorbic acid and a control (water). The use of CSE in the dipping of fresh-cut fennel permitted an increase in the phenolic (chlorogenic and caffeic acids) content for up to 14 days, with good sensory acceptability and physico-chemical and microbiological characteristics. To date, no applications of CSE in this form have been reported, nor has any food by-product extract been investigated for the preservation of fresh-cut fennel, which makes this study a novel contribution to the development of sustainable treatments for minimally processed vegetables. |
| format | Article |
| id | doaj-art-22b5a8174c5c4e92b044efbbf95bd8f0 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-22b5a8174c5c4e92b044efbbf95bd8f02025-08-20T01:49:50ZengMDPI AGFoods2304-81582025-04-01149149310.3390/foods14091493Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel SlicesMiriam Arianna Boninsegna0Alessandra De Bruno1Corinne Giacondino2Amalia Piscopo3Giuseppe Crea4Valerio Chinè5Marco Poiana6Department of AGRARIA, University Mediterranea of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, ItalyDepartment of Human Sciences and Promotion of the Quality of Life, San Raffaele University, 00166 Rome, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, ItalyCaffè Mauro SpA Zona Industriale Snc, 89018 Villa San Giovanni, ItalyCaffè Mauro SpA Zona Industriale Snc, 89018 Villa San Giovanni, ItalyDepartment of AGRARIA, University Mediterranea of Reggio Calabria, Via dell’Università 25, 89124 Reggio Calabria, ItalyThe coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of food products. This study aimed to evaluate, for the first time, the effect of the coffee silverskin extract (CSE), applied as a dipping treatment, in preserving the storage and the qualitative decay of fresh-cut fennel slices during 14 days of storage at 4 °C. The experimental plan evaluated two dipping solutions (5% and 10%) with coffee silverskin extract and compared them with a conventional dipping in 2% ascorbic acid and a control (water). The use of CSE in the dipping of fresh-cut fennel permitted an increase in the phenolic (chlorogenic and caffeic acids) content for up to 14 days, with good sensory acceptability and physico-chemical and microbiological characteristics. To date, no applications of CSE in this form have been reported, nor has any food by-product extract been investigated for the preservation of fresh-cut fennel, which makes this study a novel contribution to the development of sustainable treatments for minimally processed vegetables.https://www.mdpi.com/2304-8158/14/9/1493agri-food wastefood by-productscoffee silverskinready-to-eat vegetablefresh-cut fennel slicesshelf-life |
| spellingShingle | Miriam Arianna Boninsegna Alessandra De Bruno Corinne Giacondino Amalia Piscopo Giuseppe Crea Valerio Chinè Marco Poiana Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices Foods agri-food waste food by-products coffee silverskin ready-to-eat vegetable fresh-cut fennel slices shelf-life |
| title | Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices |
| title_full | Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices |
| title_fullStr | Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices |
| title_full_unstemmed | Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices |
| title_short | Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices |
| title_sort | use of coffee roasting by products coffee silverskin as natural preservative for fresh cut fennel slices |
| topic | agri-food waste food by-products coffee silverskin ready-to-eat vegetable fresh-cut fennel slices shelf-life |
| url | https://www.mdpi.com/2304-8158/14/9/1493 |
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