Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product.

Elisa A Beltrán-Medina,Enrique Arriola-Guevara,Rosa I Corona-González,Pedro M Mondragón-Cortez,Eduardo Padilla-Camberos,Guadalupe M Guatemala-Morales

doi:10.3390/foods9081008

Elisa A Beltrán-Medina, Enrique Arriola-Guevara + Show 4 more

Open Access

https://doi.org/10.3390/foods9081008

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Abstract

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

Highlights

Today, there is a considerable emphasis on the recovery, recycling and upgrading of wastes, in the food processing industry, in which wastes, effluents, residues and by-products can be recovered
(15.09% w/w) was minor compared to previous values reported, 18.6% w/w [22], and 18.69% w/w [9]
The low fat content in coffee silverskin (CS) (1.99% w/w) was similar to a value cited before, 2.2% w/w [22], and lower than those presented by other authors, 3.78% w/w [9]

Summary

Introduction

There is a considerable emphasis on the recovery, recycling and upgrading of wastes, in the food processing industry, in which wastes, effluents, residues and by-products can be recovered. They can often be upgraded into useful products and value-added food supplements that can provide dietary fiber and bioactive compounds [1,2]. Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum [6]. The coffee production chain begins with the harvest of the ripe

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