Institute of Food Science Research UAM CSIC

Madrid, Spain

Institute of Food Science Research UAM CSIC

Madrid, Spain
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Martinez-Saez N.,Institute of Food Science Research UAM CSIC | Ullate M.,Institute of Food Science Research UAM CSIC | Martin-Cabrejas M.A.,Institute of Food Science Research UAM CSIC | Martorell P.,Biopolis S.L. | And 3 more authors.
Food Chemistry | Year: 2014

The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product. © 2013 Elsevier Ltd. All rights reserved.


PubMed | Biopolis S.L. and Institute of Food Science Research UAM CSIC
Type: | Journal: Food chemistry | Year: 2013

The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product.

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