| Volume: 7; Issue: 2; December 2025 |
|---|
| Title : INCORPORATION OF COFFEE SILVER SKIN FOR DEVELOPMENT OF A SMOOTHIE AND A NUTRACEUTICAL PRODUCT |
| Authour(s): Poornima Tiwari and Bhakti A. Mhatre |
| Keywords: Antioxidant, Coffee silver skin, Cytotoxicity, Health, Microbial activity, Smoothie. |
| Abstract: Coffee silver skin (CSS), a by-product of the coffee industry, is derived from the seed coat during the roasting of green coffee beans. Owing to its high content of phenolic compounds, antioxidants, dietary fibre, and prebiotic properties, CSS has gained interest as a functional food ingredient. This study aimed to evaluate the potential of CSS as a major component in a smoothie formulation, focusing on its antioxidant capacity (DPPH assay), cytotoxicity, effects on human dermal fibroblasts (HDF), microbial stability, and shelf-life. CSS extract was obtained using the cold maceration technique and assessed for antioxidant and cytotoxic activities. It was subsequently incorporated into smoothies at varying concentrations (1g, 2.5g, 3g, 3.5g, and 5g), followed by sensory evaluation, and monitoring of microbial activity and shelf-life at seven-day intervals. Nutritional analysis revealed that CSS is rich in dietary fibre (50%-60%), protein (16%- 19%), and fats (1.56%-3.28%), underscoring its value as a functional food. The extract exhibited no cytotoxic effects up to a concentration of 1 g/ml. Incorporation of CSS into smoothies not only enhanced their nutritional and functional properties but also maintained product stability, supporting its application as a health-promoting beverage ingredient. |
| DOI: https://doi.org/10.46505/IJBI.2025.7202 |
| How to cite this article: Tiwari P. and Mhatre B.A. (2025). Incorporation of coffee silver skin for development of a smoothie and a nutraceutical product. International Journal of Biological Innovations. 7(2): 110-121. https://doi.org/10.46505/IJBI.2025.7202 |
Pages: 110-121 | Viewed: 22 | Downloaded: 16| Download: PDF (3122KB) |
