The aim of this study was to evaluate coffee silver skin (CSS) ground at different particle size, in order to assess the better functional application as additive in food sector. CSS was ground and sieved in order to obtained particle size from 100 to 400 μm. Each sample was then characterized by water activity (aw) and colorimetric indices [1]. The volatile compounds from CSS were extracted with a headspace solid phase microextraction fiber (SPME), and the profile was performed by means of GC-MS analysis [2]. Sensory analysis on newly formulated products was assessed according to Spizzirri et al. [3]. The observed ranges of aw (0.20÷0.30) and colour parameters (C*, 22÷23; h°, 72÷73) highlighted high stability and colour power of CSS powder (size from 100 to 400 μm). The volatiles profile was mainly represented by aldehydes (25%), pyrazines (18%) and alcohols (15%), among which predominated hexanal, 2-ethyl-3-methyl-pyrazine, and 2- nonen-1-ol, respectively. Panellists gave a high score for the sensory profile, noticing an appreciable coffee flavour note on goods formulated with CSS powder. This is a starting point of a deeper study to comprehend the best conditions for the use of coffee silver skin powder in compliance with sustainable food production, in order to transform a coffee by product from waste to wealth.
Unlocking Coffee Silver Skin Powder Upcycling Through Additive Manufacturing
Matteo CarlettaWriting – Original Draft Preparation
;Gianfranco DesideriMembro del Collaboration Group
;Luigi EspositoFormal Analysis
;Maria Martuscelli
Writing – Review & Editing
2026-01-01
Abstract
The aim of this study was to evaluate coffee silver skin (CSS) ground at different particle size, in order to assess the better functional application as additive in food sector. CSS was ground and sieved in order to obtained particle size from 100 to 400 μm. Each sample was then characterized by water activity (aw) and colorimetric indices [1]. The volatile compounds from CSS were extracted with a headspace solid phase microextraction fiber (SPME), and the profile was performed by means of GC-MS analysis [2]. Sensory analysis on newly formulated products was assessed according to Spizzirri et al. [3]. The observed ranges of aw (0.20÷0.30) and colour parameters (C*, 22÷23; h°, 72÷73) highlighted high stability and colour power of CSS powder (size from 100 to 400 μm). The volatiles profile was mainly represented by aldehydes (25%), pyrazines (18%) and alcohols (15%), among which predominated hexanal, 2-ethyl-3-methyl-pyrazine, and 2- nonen-1-ol, respectively. Panellists gave a high score for the sensory profile, noticing an appreciable coffee flavour note on goods formulated with CSS powder. This is a starting point of a deeper study to comprehend the best conditions for the use of coffee silver skin powder in compliance with sustainable food production, in order to transform a coffee by product from waste to wealth.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
