Potential Functional Ingredient: Coffee Silverskin

Year 2017, Volume: 15 Issue: 1, 66 - 74, 15.04.2017

Gizem Ateş Yeşim Elmacı

https://doi.org/10.24323/akademik-gida.306069

Abstract

Coffee
is the second most consumed beverage after water and the largest traded
commodity after petroleum. Due to the great consumer demand of coffee, large
amounts of residues are generated in the coffee industry, and coffee silverskin
is one of the most important by-products of coffee industry. Coffee silverskin is
a tegument of coffee bean, which is a by-product of roasting process. With its low
contents of fat and reducing carbohydrates and high contents of soluble dietary
fiber, protein and ash, silverskin could be used as a functional ingredient in
developing foods enriched with dietary fiber. Additionally, coffee silverskin with
high antioxidant capacity supports growth of bifidobacteria in vitro, which
might have some beneficial effects, thus coffee silverskin can be proposed as a
new potential functional ingredient due to potential prebiotic activity. In
this review, chemical and functional properties of coffee
silverskin are presented.

Keywords

Coffee, Coffee silverskin, Dietary fiber, Antioxidant compound, Functional ingredient

Potansiyel Fonksiyonel Bileşen: Kahve Çekirdeği Zarı

Abstract

Kahve sudan sonra en çok
tüketilen ve petrolden sonra en çok ticareti yapılan ikinci önemli üründür. Tüketicinin
kahveye artan talebinden dolayı kahve endüstrisinde çok miktarda atık meydana
gelmekte olup, kahve çekirdeği zarı temel atıklardan biridir. Kahve çekirdeği
zarı, kahve çekirdeğini saran ve kavrulma işlemi sırasında oluşan bir yan üründür.
Düşük oranda yağ ve indirgen karbonhidrat içeriğine, yüksek oranda protein, kül
ve lif içeriğine sahip olan kahve çekirdeği zarı, diyet lifince zengin ürünlerin
geliştirilmesinde fonksiyonel bir bileşen olarak değerlendirilebilir. Aynı
zamanda antioksidanca zengin olan kahve çekirdeği zarının yapılan ön
araştırmalarda in vitro ortamda bifidobakterilerin gelişimini destekleyici
etkisinin görülmesi ile prebiyotik etkiye sahip fonksiyonel bir bileşen olduğu belirlenmiştir.
Bu derlemede, kahve çekirdeği zarının kimyasal ve fonksiyonel özellikleri
sunulmaktadır.

Keywords

Kahve, Kahve çekirdeği zarı, Diyet lifi, Antioksidan madde, Fonksiyonel bileşen

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