Coffee Silver Skin: an opportunity to enhance a by-product of the food industry in a green and circular economy perspective
- Monday, January 22, 2024
- 16:00 - 16:45
- Memo
- Choco Arena - Pav. B1
- organized by IILA - Oragnizzazione Italo Latino Americana
- Manuela Rodriguez PhD, Prof Pharmaceutical Chemistry
| "Abstract: The project aims to optimize a sustainable method to obtain CS extracts with a high amount of antioxidant/antimicrobial compounds through a green extraction process based on innovative technologies. Preliminary studies conducted in our laboratories have confirmed that CS is rich in both low molecular weight molecules (LMW) as well as high molecular weight (HMW)compounds. The LMW fractions, obtained using green extraction methodologies, are reach in caffeine, phenolic acids, alkaloids, with known antioxidant, antimicrobial and UV-protective capabilities, all compounds with high added value for possible use, e.g, as solid supports in fermentation processes or for important applications in the food and pharmaceutical industry (such as food packaging/medical and hygiene applications). On the other hand, the green-extraction residue is still of great value as it consists of phenolic compounds and dietary fibers such as lignin, cellulose, hemicellulose, inulin and beta-glucans (HMW), that constitute soluble dietary fiber and insoluble dietary fiber. These fibers show great potential to be used directly as food ingredients in solid foods as various baked goods -without altering their preparation, palatability and/or the quality of the final product- and which can be consumed in cases of reduced energy intake and specific nutritional needs-, or to be integrated into biodegradable or recyclable polymers in order to design new environmentally sustainable active materials (e.g. containers or trays for food use) that, in a circular economy perspective, can have a positive impact on the environment and people's daily lives." |
- Chocolate
- Talk