Coffee Silverskin: nontraditional natural antioxidant for the meat industry
The objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a control without antioxidants (Con), with asco...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004901 |
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| author | Andrea Mesárošová Lukáš Jurčaga Alica Bobková Miroslav Kročko Alžbeta Demianová Katarína Poláková Judita Lidiková Andrea Mendelová Terézia Švecová Michal Baluch Marek Bobko |
| author_facet | Andrea Mesárošová Lukáš Jurčaga Alica Bobková Miroslav Kročko Alžbeta Demianová Katarína Poláková Judita Lidiková Andrea Mendelová Terézia Švecová Michal Baluch Marek Bobko |
| author_sort | Andrea Mesárošová |
| collection | DOAJ |
| description | The objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a control without antioxidants (Con), with ascorbic acid (ConC), with silverskin extract (SSe), and with silverskin powder (SSp). The physicochemical properties of the products were evaluated over a 21-day refrigerated storage period. Monitored variables included pH, color (L*, a*, b*), texture profile, malondialdehyde (MDA) content as an indicator of lipid oxidation, and fatty acid composition. Additionally, total antioxidant capacity and polyphenol content of the silverskin extract were determined. The results showed that both silverskin extract and powder significantly reduced lipid oxidation in meat products, with MDA values of 0.144 mg/kg and 0.143 mg/kg, respectively, comparable to the ascorbic acid group (0.139 mg/kg) and lower than the control (0.162 mg/kg). No significant differences (P > 0.05) were observed in texture parameters across the groups. Color analysis revealed a darker shade (lower L* value) in the group containing silverskin powder. Moreover, CSS additives contributed to a higher stability of polyunsaturated fatty acids, indicating their protective effect during storage. These findings suggest that coffee silverskin, especially in extract form, is a promising clean-label antioxidant for meat products, offering oxidative stability similar to synthetic additives and supporting sustainable waste utilization in the food industry. |
| format | Article |
| id | doaj-art-6fb9bb1ba6594b26a4ee72f29992d0bd |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-6fb9bb1ba6594b26a4ee72f29992d0bd2025-08-20T03:40:22ZengElsevierApplied Food Research2772-50222025-12-015210118510.1016/j.afres.2025.101185Coffee Silverskin: nontraditional natural antioxidant for the meat industryAndrea Mesárošová0Lukáš Jurčaga1Alica Bobková2Miroslav Kročko3Alžbeta Demianová4Katarína Poláková5Judita Lidiková6Andrea Mendelová7Terézia Švecová8Michal Baluch9Marek Bobko10Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaInstitute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaCorresponding author.; Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaThe objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a control without antioxidants (Con), with ascorbic acid (ConC), with silverskin extract (SSe), and with silverskin powder (SSp). The physicochemical properties of the products were evaluated over a 21-day refrigerated storage period. Monitored variables included pH, color (L*, a*, b*), texture profile, malondialdehyde (MDA) content as an indicator of lipid oxidation, and fatty acid composition. Additionally, total antioxidant capacity and polyphenol content of the silverskin extract were determined. The results showed that both silverskin extract and powder significantly reduced lipid oxidation in meat products, with MDA values of 0.144 mg/kg and 0.143 mg/kg, respectively, comparable to the ascorbic acid group (0.139 mg/kg) and lower than the control (0.162 mg/kg). No significant differences (P > 0.05) were observed in texture parameters across the groups. Color analysis revealed a darker shade (lower L* value) in the group containing silverskin powder. Moreover, CSS additives contributed to a higher stability of polyunsaturated fatty acids, indicating their protective effect during storage. These findings suggest that coffee silverskin, especially in extract form, is a promising clean-label antioxidant for meat products, offering oxidative stability similar to synthetic additives and supporting sustainable waste utilization in the food industry.http://www.sciencedirect.com/science/article/pii/S2772502225004901Lipid oxidationCo-productNatural antioxidantCoffee SilverskinFrankfurter sausage |
| spellingShingle | Andrea Mesárošová Lukáš Jurčaga Alica Bobková Miroslav Kročko Alžbeta Demianová Katarína Poláková Judita Lidiková Andrea Mendelová Terézia Švecová Michal Baluch Marek Bobko Coffee Silverskin: nontraditional natural antioxidant for the meat industry Applied Food Research Lipid oxidation Co-product Natural antioxidant Coffee Silverskin Frankfurter sausage |
| title | Coffee Silverskin: nontraditional natural antioxidant for the meat industry |
| title_full | Coffee Silverskin: nontraditional natural antioxidant for the meat industry |
| title_fullStr | Coffee Silverskin: nontraditional natural antioxidant for the meat industry |
| title_full_unstemmed | Coffee Silverskin: nontraditional natural antioxidant for the meat industry |
| title_short | Coffee Silverskin: nontraditional natural antioxidant for the meat industry |
| title_sort | coffee silverskin nontraditional natural antioxidant for the meat industry |
| topic | Lipid oxidation Co-product Natural antioxidant Coffee Silverskin Frankfurter sausage |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225004901 |
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