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Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods

The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use...

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Autores principales: Nolasco, Agata, Squillante, Jonathan, Esposito, Francesco, Velotto, Salvatore, Romano, Raffaele, Aponte, Maria, Giarra, Antonella, Toscanesi, Maria, Montella, Emma, Cirillo, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498437/
https://www.ncbi.nlm.nih.gov/pubmed/36140962
http://dx.doi.org/10.3390/foods11182834
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author Nolasco, Agata
Squillante, Jonathan
Esposito, Francesco
Velotto, Salvatore
Romano, Raffaele
Aponte, Maria
Giarra, Antonella
Toscanesi, Maria
Montella, Emma
Cirillo, Teresa
author_facet Nolasco, Agata
Squillante, Jonathan
Esposito, Francesco
Velotto, Salvatore
Romano, Raffaele
Aponte, Maria
Giarra, Antonella
Toscanesi, Maria
Montella, Emma
Cirillo, Teresa
author_sort Nolasco, Agata
collection PubMed
description The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use as a food ingredient. However, few data on its safety are available. For this reason, the purpose of the study was to assess the occurrence of chemical and biological contaminants in CS, and the resulting risk due to its potential consumption. Essential, toxic, and rare earth elements, polycyclic aromatic hydrocarbons (PAHs), process contaminants, ochratoxin A (OTA), and pesticides residues were analyzed in three classes of samples (Coffea arabica CS, Coffea robusta CS, and their blend). Furthermore, total mesophilic bacteria count (TMBC) at 30 °C, Enterobacteriaceae, yeasts, and molds was evaluated. The risk assessment was based upon the hazard index (HI) and lifetime cancer risk (LTCR). In all varieties and blends, rare earth elements, pesticides, process contaminants, OTA, and PAHs were not detected except for chrysene, phenanthrene, and fluoranthene, which were reported at low concentrations only in the arabica CS sample. Among essential and toxic elements, As was usually the most representative in all samples. Microorganisms reported a low load, although arabica and robusta CS showed lower contamination than mixed CS. Instead, the risk assessment based on the potential consumption of CS as a food ingredient did not show either non-carcinogenic or carcinogenic risk. Overall, this study provides adequate evidence to support the safety of this by-product for its potential use in functional foods.
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spelling pubmed-94984372022-09-23 Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods Nolasco, Agata Squillante, Jonathan Esposito, Francesco Velotto, Salvatore Romano, Raffaele Aponte, Maria Giarra, Antonella Toscanesi, Maria Montella, Emma Cirillo, Teresa Foods Article The coffee supply chain is characterized by a complex network with many critical and unsustainable points producing a huge amount of waste products. Among these, coffee silverskin (CS), the only by-product of the coffee roasting phase, has an interesting chemical profile that suggests potential use as a food ingredient. However, few data on its safety are available. For this reason, the purpose of the study was to assess the occurrence of chemical and biological contaminants in CS, and the resulting risk due to its potential consumption. Essential, toxic, and rare earth elements, polycyclic aromatic hydrocarbons (PAHs), process contaminants, ochratoxin A (OTA), and pesticides residues were analyzed in three classes of samples (Coffea arabica CS, Coffea robusta CS, and their blend). Furthermore, total mesophilic bacteria count (TMBC) at 30 °C, Enterobacteriaceae, yeasts, and molds was evaluated. The risk assessment was based upon the hazard index (HI) and lifetime cancer risk (LTCR). In all varieties and blends, rare earth elements, pesticides, process contaminants, OTA, and PAHs were not detected except for chrysene, phenanthrene, and fluoranthene, which were reported at low concentrations only in the arabica CS sample. Among essential and toxic elements, As was usually the most representative in all samples. Microorganisms reported a low load, although arabica and robusta CS showed lower contamination than mixed CS. Instead, the risk assessment based on the potential consumption of CS as a food ingredient did not show either non-carcinogenic or carcinogenic risk. Overall, this study provides adequate evidence to support the safety of this by-product for its potential use in functional foods. MDPI 2022-09-13 /pmc/articles/PMC9498437/ /pubmed/36140962 http://dx.doi.org/10.3390/foods11182834 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nolasco, Agata
Squillante, Jonathan
Esposito, Francesco
Velotto, Salvatore
Romano, Raffaele
Aponte, Maria
Giarra, Antonella
Toscanesi, Maria
Montella, Emma
Cirillo, Teresa
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title_full Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title_fullStr Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title_full_unstemmed Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title_short Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods
title_sort coffee silverskin: chemical and biological risk assessment and health profile for its potential use in functional foods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498437/
https://www.ncbi.nlm.nih.gov/pubmed/36140962
http://dx.doi.org/10.3390/foods11182834
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