Coffee Silverskin Research Articles

Effects of different extraction methods on the phenolic profile, antioxidant and antimicrobial activity of the coffee grounds and coffee silverskin (Coffea arabica L.)

AbstractBackgroundDuring coffee processing, a large volume of waste is generated. This study investigated the phenolic profile, antioxidant and antibacterial activity of coffee grounds and silverskin using different extraction methods.ResultsUltrasound‐assisted extraction (UAE), enzyme‐assisted extraction (EAE), and ultrasound‐assisted enzyme extraction (UAEE) were effective for extraction of polyphenols, with UAE being the method that promoted the highest extraction of polyphenols. The coffee ground and coffee silverskin extracts showed high antioxidant capacity for the three methods ABTS, DPPH, and ORAC (4013.36–3241.89 μmol Trolox/g; 1.82–2.06 IC50 μg/mL; and 26.60–16.20 μmol Trolox/mL, respectively). The phenolic profile demonstrated that most of the compounds in both matrices were chlorogenic acid, caffeic acid, 2,4‐DHBA, 2,5‐DHBA, and 3,4‐DHB. EAE promoted a greater release of polyphenols in the coffee ground (2676.42 μg/g), while UAEE was more effective for the coffee silverskin (2111.54 μg/g). The Principal Component Analysis grouped the samples according to the extraction method, based on their content and phenolic potential, for coffee ground and coffee silverskin. As for antibacterial activity, the most expressive result was for Gram‐positive bacteria. For both matrices, when extracted by the UAEE method, they presented the minimum inhibitory concentration to inhibit the growth of Bacillus subtilis, Bacillus cereus, and Listeria monocytogenes.ConclusionThe extraction methods used are environmentally safe alternatives, enabling the reuse of natural compounds and contributing to the circular economy, seeking to transform waste into raw material for the extraction of compounds of interest and possible subsequent application in agriculture as biofertilizers or bioherbicides.

Physiochemical properties of Sarawak's adapted Liberica coffee silverskin utilizing varying solvents.

This study aimed to investigate the physiochemical properties of Sarawak's adapted Liberica coffee silverskin (CS) using multiple solvents (distilled water, methanol, and ethanol) and its impact on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of the CS. The results showed that the highest TPC was observed in the methanol extract (15.24 ± 0.65 mg GAE/g), while the highest TFC was recorded when extracted with ethanol (25.14 ± 0.59 mg QE/g). The DPPH activity was also found to be highest in the ethanol extract (83.85 ± 1.78%), concurred by the results in the FRAP assay as the highest reduction was also in ethanol (11.40 ± 18.57 μmol FSE/g). These findings demonstrate that the bioactive compounds of CS extracted can be greatly influenced by the choice of solvent while highlighting the potential for Sarawak's adapted Liberica CS to be further harnessed into a value-added product and enabling a better by-product waste management.

Optimization and kinetics modeling of phenolics extraction from coffee silverskin in deep eutectic solvent using ultrasound-assisted extraction

This research investigates the effect of extraction parameters on total phenolic content (TPC) and the antioxidant capacity of coffee silverskin (CS) extract using ultrasound-assisted extraction (UAE) in deep eutectic solvent (DES). The optimization was carried out in two stages: (i) the optimization of the UAE condition with the highest TPC; and (ii) a four-factor Box-Behnken design (BBD) to optimize the UAE condition with the optimal TPC; 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity; and ferric reducing antioxidant power (FRAP). The results showed that the optimal UAE condition with the highest TPC was 150–250 μm CS particle size; 1,6-hexanediol as hydrogen bond donor (HBD); 1:7 HBA:HBD molar ratio; and 30% (w/w) water content, given choline chloride (ChCl) as hydrogen bond acceptor (HBA), 30 min extraction time and 30 ° C extraction temperature. The BBD-based optimal UAE condition was 30% w/w water content, 45 mL/g liquid/solid ratio, 90 min extraction time and 85 ° C extraction temperature, given the CS particle size of 150–250 μm and the HBA:HBD molar ratio of 1 (ChCl): 7 (1,6 hexanediol), achieving 19.19 ± 0.20 mg GAE/g CS for TPC, 24.06 ± 1.77 mg TE/g CS for DPPH radical scavenging capacity, and 59.13 ± 4.55 mg Fe (II)/g CS for FRAP. The experimental results were in good agreement with the BBD-based predicted results (22.40 mg GAE/g CS for TPC, 24.09 mg TE/g CS for DPPH, and 59.43 mg Fe(II)/g CS for FRAP). The two-site kinetics model best fitted the experimental data, with R2 of 0.991–0.999.

Revalorization of Coffee Residues: Advances in the Development of Eco-Friendly Biobased Potential Food Packaging.

One of the main limitations in the creation of bioplastics is their large-scale development, referred to as the industrial-scale processing of plastics. For this reason, bioplastic engineering emerges as one of the main objectives of researchers, who are attempting to create not only more environmentally friendly but also sustainable, low-cost, and less polluting materials. This review presents the advances in the development of biodegradable and compostable films/containers using eco-friendly components of by-products of the coffee industry, such as coffee flour (CF), coffee mucilage (CM), coffee husks (CH), coffee silverskin (CS), and spent coffee grounds (SCGs), and a brief review of the common industrial processing techniques for the production of food packaging, including extrusion, compression molding, injection molding, and laboratory-scale techniques such as solvent casting. Finally, this review presents various advances in the area that can be scalable or applicable to different products using by-products generated from the coffee industry, taking into account the limitations and drawbacks of using a biomaterial.

Sustainable Ultrasound Assisted Extractions and Valorization of Coffee Silver Skin (CS)

The Sustainable Development Goals (SDG) encourage the efficient use of sustainable technologies. Ultrasound-assisted extraction (UAE) is one of the extraction process techniques, which are also directed towards sustainability as a goal. Coffee silver skin (CS), being a healthy raw material as well as a waste, could be utilized in the manufacturing process of new dietary products. The goal of this research was to isolate proteins and polyphenols from CS using UAE and to employ spectrophotometry to determine the yields. Three parts of the research were conducted: ultrasonic extraction, the optimization of UAE conditions for the isolation of proteins and polyphenols from CS, and the analysis of the amino acid extract obtained with the optimal use of UAE. According to the results, it was reported that the highest yields of total polyphenols isolated from the CS using UAE were obtained by applying an amplitude of 75% and a time interval of 9 min. The optimal parameters of UAE, when considering the proportions of total polyphenols and proteins, are an amplitude of 100% and a time of 9 min. The most abundant amino acids in isolated proteins (Asp, Glu, Pro, Gly, and Ala) were defined as well. Based on the use of energy, it was obvious that UAE is a promising technology. This concurs with the proposed practice that when non-thermal technologies are analyzed from an environmental point of view, the first common denominator is the use of electricity to run the equipment, in relation to resource depletion. As expected, CS poses a great waste to be recycled, being a nutritionally rich raw material with great potential. Quantitative consideration on the environmentally friendly applicability of CS in mass production should be carried out to validate the entire process of developing a new product from both economic and environmental aspects.

Administration Of 30% Robusta Coffee (Coffea canephora) Silverskin Ethyl Acetate Fraction Cream Inhibited The Increase Of MITF Expression And Melanin Amount In The Skin Of Male Adult Guinea Pig (Cavia porcellus) Exposed To Ultraviolet B Ray

Background: Melanin is produced through melanogenesis which involves several molecular processes with microphthalmia-associated transcription factor (MITF) as the main regulator of melanin synthesis. Hyperpigmentation is one of aging sign that happens due to melanin buildup in the skin. Hyperpigmentation can be caused by many factors, and one of the most frequent cause is ultraviolet (UV) ray exposure. Robusta coffee silverskin is a thin layer on a green coffee bean that is detached from the bean through roasting process, and is a waste product of coffee production. However, coffee silverskin contains high amount of phenolic and flavonoid compounds, and is categorized as strong antioxidant. The purpose of this study was to prove that administration of 30% Robusta coffee silverskin ethyl acetate fraction cream inhibited the increase of MITF expression and melanin amount in the skin of male adult guinea pig exposed to UVB ray. Methods: This study used randomized post-test only control group design. Subjects used in this study were healthy male guinea pigs with age ranging from 3-4 months and average weight 300-350g. Total samples used in this study were 36 guinea pigs divided evenly into two groups, Group K that were only exposed to UVB ray, and Group P that were exposed to UVB ray and 30% Robusta coffee silverskin ethyl acetate fraction cream. Total UV ray used during two weeks were 390mJ/cm2. 30% Robusta coffee silverskin ethyl acetate fraction cream was applied twice a day on guinea pigs at the days they were not exposed to UVB ray, and at the days they were exposed to UVB ray, the cream was applied 20 minutes before and 4 hours after the exposure. MITF expression was examined under the microscope with MITF antibody kit, and melanin amount was examined with Masson-Fontana staining. Results: Result of the experiment showed higher MITF expression and melanin amount in the Group K. Comparison analysis with 2 independent samples t-test shows average MITF expression in the Group K and Group P 27.833 vs 15.422 % MITF, and 16.828 vs 7.822 % pixel melanin for the melanin amount. The differences between two variables were meaningful as the p value <0.001. Conclusions: Conclusion for this experiment is that 30% Robusta coffee silverskin ethyl acetate fraction cream inhibited the increase of MITF expression and melanin amount in adult male guinea pigs exposed to UVB.

From Coffee Waste to Active Ingredient for Cosmetic Applications.

Coffee silverskin (CS) is the thin epidermis covering and protecting the coffee bean and it represents the main by-product of the coffee roasting process. CS has recently gained attention due to its high content in bioactive molecules and the growing interest in valuable reutilization of waste products. Drawing inspiration from its biological function, here its potential in cosmetic applications was investigated. CS was recovered from one of the largest coffee roasters located in Switzerland and processed through supercritical CO2 extraction, thereby generating coffee silverskin extract. Chemical profiling of this extract revealed the presence of potent molecules, among which cafestol and kahweol fatty acid esters, as well as acylglycerols, β-sitosterol and caffeine. The CS extract was then dissolved in organic shea butter, yielding the cosmetic active ingredient SLVR'Coffee™. In vitro gene expression studies performed on keratinocytes showed an upregulation of genes involved in oxidative stress responses and skin-barrier functionality upon treatment with the coffee silverskin extract. In vivo, our active protected the skin against Sodium Lauryl Sulfate (SLS)-induced irritation and accelerated its recovery. Furthermore, this active extract improved measured as well as perceived skin hydration in female volunteers, making it an innovative, bioinspired ingredient that comforts the skin and benefits the environment.

Application of Response Surface Methodology to Optimize the Extraction Process of Bioactive Compounds Obtained from Coffee Silverskin

The present research focused on the extraction optimization of bioactive compounds from coffee silverskin (CS), a by-product generated in large amounts worldwide during the coffee roasting process. The effect of the different extraction conditions has been investigated by the exploitation of the response surface methodology (RSM). The antioxidant activity assays, such as ABTS and FRAP, total phenolics content (TPC), browning index (BI), and chromatographic analysis of caffeine and chlorogenic acids contents have been performed to evaluate the CS extracts characteristics. The most favorable extraction conditions on the maximum recovery of antioxidant bioactive compounds were found to be as follows: 50% aqueous solution of ethanol (v/v) in solvent solid ratio of 45 mL/g CS, during 30 min at 60 °C. The CS extract prepared in this extraction variant reached the values for ABTS, FRAP, TPC, and BI approximately 101.6 µmol Trolox/g d.m. CS, 132.3 µmol Fe (II)/g d.m. CS, 52.3 µmol GAE (gallic acid equivalent) per g d.m. CS, and 0.3, respectively. Additionally, this extract is rich in caffeine (6 mg/g d.m. CS) and chlorogenic acids (0.22 mg/g d.m. CS). In conclusion, this research demonstrates that CS could be considered as a valuable by-product of bioactive compounds with potential applications in the food industry.

Slow Pyrolysis of Specialty Coffee Residues towards the Circular Economy in Rural Areas

Coffee, as one of the most consumed beverages, generates a wide variety of waste materials that can be used as biofuels and bio-products. Conventional pyrolysis can be used in rural areas, improving the circular bioeconomy of these places. In this work, the characterization and slow pyrolysis of specialty coffee residues, coffee silverskin (CSS), and spent coffee (SC) were conducted at temperatures from 300 to 600 °C. Physico-chemical and thermal analysis were carried out. In addition, the quantification of individual compounds as acetic, formic, and levulinic acids, caffeine, and other minor compounds was performed. The results indicate the differences between both waste materials in the obtained pyrolysis fractions. The biochar fraction for SC is lower at all temperatures and the liquid fraction higher, reaching maximum values of 62 wt.% in the liquid at 600 °C compared to 47% in CSS. The higher yield in the liquid fraction of SC corresponds to the higher contents of hemicellulose and extractives and the lower ash content. The calculated calorific value for the pyrolysis solid fractions reaches 21.93 MJ/kg in CSS and 26.45 MJ/kg in SC. Finally, biorefinery options of major components of the liquid fraction were also presented.

Valorization of coffee wastes as plant growth promoter in mulching film production: A contribution to a circular economy

Food waste valorization, considered as energy and/or chemicals source, via biorefinery or biotechnology, gained great attention in recent years, because of the fast depletion of primary resources, increased waste generation and landfilling worldwide. Coffee by-products for example (i.e. coffee pulp, coffee husks, silver skin, spent coffee, etc.) have been investigated in different forms either as a source of antioxidant and valuable chemicals and as a filler in composites. A new valorization route for coffee silver skin (CSS), up to now just sent to damping, is here investigated: particulate bio-composites based on poly(butylene succinate-co-adipate) (PBSA), an aliphatic biodegradable polyester commercially available, have been formulated with up to a 30 wt% of CSS, in order to prepare mulching films for agriculture. The bacterial analysis of the filler indeed, has underlined the presence of potential Plant Growth-Promoting Bacteria species, mainly ascribed to the Bacillus genus, which can survive both the roasting and the compounding processes. The obtained composites have been characterized mechanically and thermally and their hydrophilic nature has been investigated by measuring their contact angle. Eventually, the bacteria release from the composite films has been examined by means of in-vitro tests. The plant growth promoting capability of the films was preliminarily evaluated in pot experiments using lettuce as a model crop. The composite films were able to release the endogenous bacteria in the soil and to stimulate plant and root growth of the assayed crop. The possibility to produce functionalized biodegradable mulching films by recycling agricultural wastes can thus be forecast, highlighting potential multiple advantages in terms of soil preservation/fertilization, decrease of polymeric materials in mulching products, exploitation of a waste.

Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by-product.

Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by-product of the roasting process. The goal of this study is to apply spray drying method to encapsulate 5-O-caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS. The main-plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub-plots of the whole-plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values. Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved. The concentration stage might be used to produce free-flowing powdered particles with good bioactive retention for use in the food processing industry.

Coffee Silver Skin-Health Safety, Nutritional Value, and Microwave Extraction of Proteins.

The aim of this research was to evaluate the health safety (concentrations of pesticide residues and heavy metals) and nutritional parameters (macro- and microminerals and crude fibre) of coffee silver skin (CS), as well to isolate proteins from this by-product using an optimised microwave extraction method. The CS by-product samples showed the highest amount of potassium, followed by calcium, magnesium, and sodium. Iron was found in the highest quantity among the microminerals, followed by copper, manganese, zinc, and chromium. The CS sample showed a large amount of fibre and a moderate quantity of proteins obtained by the optimised microwave extraction method. Four heavy metals (nickel, lead, arsenic, and cadmium) were detected, and all were under the permitted levels. Among the 265 analysed pesticides, only three showed small quantity. The results for the proteins extracted by microwave showed that the total protein concentration values ranged from 0.52 ± 0.01 mg/L to 0.77 ± 0.07 mg/L. The highest value of the concentration of total proteins (0.77 ± 0.07 mg/L) was found in the sample treated for 9 min, using a power of 200 W. Based on these results, it can be concluded that CS is a healthy and nutritionally rich nutraceutical that could be used in the production of new products in the food industry and other industries.

Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications

Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product’s sustainability. In fact, several agri-food by-products that are typically discarded have generated great interest, due to their value-added compounds with high functionality and/or bioactivity. Coffee is well known as a cosmetic ingredient, particularly due to the presence of phenolic compounds, such as chlorogenic acids, and caffeine. Caffeine is widely used in cosmetic formulations due to its photoprotector and anti-aging properties, as well as lipolytic action in cellulitis, and hair regrowth. Chlorogenic acids are powerful antioxidants and exhibit anti-aging and photoprotector abilities. Coffee by-products, such as coffee beans, possess these bioactive compounds and other chemical characteristics that can provide functional properties in cosmetic formulations. Coffee silverskin and spent coffee grounds are high-volume by-products of the coffee industry. Their use has been explored in different cosmetic formulations demonstrating safety, stability, acceptability as well as skin improvement, thus supporting their valorization as natural and sustainable new ingredients in skincare products.

Spirulina-enriched Substrate to Rear Black Soldier Fly (Hermetia illucens) Prepupae as Alternative Aquafeed Ingredient for Rainbow Trout (Oncorhynchus mykiss) Diets: Possible Effects on Zootechnical Performances, Gut and Liver Health Status, and Fillet Quality

In the present study, an organic substrate (coffee silverskin) enriched with spirulina (Arthrospira platensis; 15% w/w), as a source of lipids and bioactive molecules, was used to rear the black soldier fly (Hermetia illucens) prepupae. Three grossly isonitrogenous, isoproteic, isolipidic and isoenergetic experimental diets for rainbow trout (Oncorhynchus mykiss) juveniles were then produced: a control diet (HM0) mostly including fish meal and fish oil, and two other test diets named HM3 and HM20, in which 3 or 20% of the marine ingredients were substituted with full fat black soldier fly prepupae meal (HM), respectively. Experimental diets were provided for 6 weeks, and at the end of the trial the physiological responses and marketable traits of the fish were investigated using a multidisciplinary approach. Generally, all test diets were well accepted, and fish growth, gut and liver health status, and marketable characteristics were not impaired by the experimental diets. However, an increased immuno-related gene expression along with a slight reduction of fillet redness and yellowness was evident in fish from the HM20 group.

Circular valorization of coffee silverskin through supercritical CO2 for the production of functional extracts

Supercritical CO2 efficiently extracts classes of polar compounds connected with the relevance of silverskin's phytochemical profile, justifying the valorization of this coffee waste towards added value products.

Physicochemical, techno-functional and antioxidant characterization of coffee silverskin

Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder. The results indicated that coffee silverskin flakes and powder showed pH near to neutrality, and the color was Roman coffee and Deep coffee, respectively, which show that milling process change this parameter. Coffee silverskin flakes showed the highest water and oil-holding capacity, while, both coffee residues exert slight swelling and foam capacity, and foam stability, without effect of milling process. However, both residues do not exert emulsion and gelling capacity, as well as emulsion stability. The presence of phenols, flavonoids, caffeoylquinic acid and alkaloids (powder &gt; flakes) were detected in both residues, which exert free- and radical-cation scavenging activity (powder = flakes), reducing power properties, and lipid oxidation inhibition (powder &gt; flakes). In conclusion, coffee silverskin can be proposed as a functional ingredient for food industry.

Toxicological Assessment of Roasted Coffee Silver Skin (Testa of Coffea sp.) as Novel Food Ingredient.

Roasted coffee silver skin is a coffee by-product, the uses of which are currently limited, e.g., as fertilizer, for energy production, or animal feed. Due to a low content of fat and carbohydrates combined with a high content of fiber, polyphenols and proteins, roasted silver skin is a valuable possible food ingredient. Potential applications include partial flour replacement in bakery products, as antioxidant and providing protein or fiber sources in sports or functional foods. As no relevant consumption of isolated silver skin occurred before 1997 in the European Union (EU), it was classified as a novel food in need of premarketing approval. Novel food applications must meet legal requirements for compositional and toxicological information. This review presents information on silver skin composition and toxicological studies. Several in vitro studies and subchronic in vivo studies are available with negative results, not suggesting a need for further studies on carcinogenic effects, reproduction, or chronic toxicity. All available studies so far concluded that no toxic effects of silver skin were found or are to be expected. For a novel food application in the EU, further in vitro studies on mutagenic potential may be needed to close a formal data gap.

Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.

Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition. Therefore, the fibre, volatile compounds, phenolic acid content, and antioxidant capacity of CS samples obtained at three roasting intensities (light, medium, and dark) from the Coffea arabica and C. canephora species, each subjected to a washing or a sun-drying (“natural”) post-harvest treatment, were studied. Obtained results showed that the chemical composition of CS is due to species, roasting, post-harvest treatment, and interaction. In particular, natural Arabica CS showed the highest content of volatile compounds of Maillard and varietal origin, whereas washed Arabica CS showed the highest content of soluble dietary fibre and chlorogenic derivatives. Pyrroles, sulphur compounds, and pyridines contents were higher in Canephora CS than in Arabica CS. The dark-roasted washed Arabica CS showed the highest content of 5-O- and 3-O-caffeoylquinic acids, while the natural Arabica CS highlighted the highest antioxidant capacity. The effect of post-harvest treatments seemed to be emphasised in Arabica CS, independent of roasting, which did not significantly affect the antioxidant capacity of CS from either species.

Can coffee silverskin be a useful tool to fight metabolic syndrome?

Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their chemical and nutritional features for a potential application in foodstuffs or dietary supplements. Under this perspective, coffee silverskin, the main by-product of coffee roasting, stands out as a noteworthy source of nutrients and remarkable bioactive compounds, such as chlorogenic acids, caffeine, and melanoidins, among others. Such compounds have been demonstrating beneficial health properties in the context of metabolic disorders. This mini-review compiles and discusses the potential health benefits of coffee silverskin and its main bioactive components on metabolic syndrome, highlighting the main biochemical mechanisms involved, namely their effects upon intestinal sugar uptake, glucose and lipids metabolism, oxidative stress, and gut microbiota. Even though additional research on this coffee by-product is needed, silverskin can be highlighted as an interesting source of compounds that could be used in the prevention or co-treatment of metabolic syndrome. Simultaneously, the valorization of this by-product also responds to the sustainability and circular economy needs of the coffee chain.

Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives

This work examined the effects of High-pressure processing (HPP) treatment on pork meat subsequently used to generate three phosphate-reduced sausage formulations (1–3) containing ultrasound (US) treated apple pomace (AP) and coffee silverskin (CSS) ingredients as phosphate replacers and compared against control (traditional) sausage formulations. Results showed that HPP and formulations produced significant interactive (P < 0.05) positive changes in the water holding capacity (WHC), cook loss, emulsion stability values. Texture, colour, TBARS, and emulsion stability values for sausage formulations showed no significant interactive impacts. Overall comparison of treatment sausage formulations against control formulations with non-HPP treated meat showed that HPP improved overall sausage quality attributes, where sausage formulation 2 employing HPP-treated meat and US-treated AP and CSS was regarded as the optimal sausage formulation. In conclusion, there is potential to manufacture sausages with reduced-phosphate concentration using combined novel processing technologies and clean label ingredients such as AP and CSS.