REGGIO CALABRIA, Italy – The scientific Journal of Food Measurement and Characterization (Springer editor) has recently published a study resulting from the scientific collaboration between the Agraria Department of Università Mediterranea in Reggio Calabria and the Research & Development Department of Caffè Mauro, on the subject of “Silverskin-enriched candies”.
The article focuses on the use of the Silverskin in the food industry. As its name suggests, Silverskin is a silvery film protecting the outside of green coffee beans during the roasting process.
Many studies have concluded that such a component is rich in both polyphenols and dietary fibres. The findings of this research open new scenarios for both food and environmental sustainability, as it allows a by-product of the coffee’s production chain – otherwise destined for disposal – to be used in food.
After a meticulous review phase (lasted until September 2024) conducted by scientific experts, an editorial realisation in an international journal opens the way to new applications.
The formulation of confectionery products incorporating ‘Silverskin’ would have multiple benefits, such as offering a source of bioactive compounds to a broad group of consumers across a wide age range (from children to adults) and encouraging the coffee industries’ transition towards a “real” circular economy, reducing industrial waste and environmental pollution.
The study
The fine-tuning of suitable extraction parameters made it possible to obtain a food-grade extract with several health benefits.
The method of extraction was the first step of the investigation: analysis in the laboratories of Università Mediterranea and Caffè Mauro ensured the selection of the best parameters for maximum yield, using different formulations that guaranteed acceptable outcomes in a sensory point of view and in monitoring during storage.
Multiple tests were conducted on the application of this extract in the formulation of candies, monitoring the main quality parameters (water activity, microbiology, presence of yeasts or moulds), chemical (in particular, the antioxidant content), and organoleptic (immediately perceivable by the consumer, such as olfactory and structural taste features).
Three distinct concentrations were used in the study, which revealed a high content of antioxidants from the matrix.
Antioxidant activity assessments were carried out in vitro, by contacting ABTS free radicals, and the higher anti-radical activity of candies fortified with Silverskin compared to common candies on the market was proven.
The result was achieved, strengthening the health effect, more than twice as high with minimal concentrations of the by-product (1-2%).
Storage parameters, furthermore, revealed that the results are preserved even 120 days after production.
This study is the first goal achieved following the collaboration announced on 9 March 2023, between the Università Mediterranea and Caffè Mauro.
The intents of such a partnership include the development of a sustainable coffee supply chain, through the re-use of processing waste and the desire to valorise local undergraduates and postgraduates’ talents, ensuring new and inspirational training and professional experiences.
Caffè Mauro’s commitment in this direction will never fail, aware that from scientific research and the support of the most qualified resources, new and positive paths of valorisation of the Calabrian territory can be pursued.
