Beim Rösten sammeln sich einige Silberhäutchen von den Kaffeebohnen an, die wir bis anhin auf den Kompost brachten. Nun haben wir versucht diese beim Brotbacken zu verwenden. Wieso?
Einerseits sind sie Geschmackgeber, anderseits haben sie postivie Effekte auf die Verdauung und Gesundheit
-Probiotisch auf die Darmflora
-hoher Anteil an Nahrungsfasern
Hierzu zwei wissenschafliche Arbeiten zusammengefasst
Food Chem. 2014 May 1;150:227-34. doi: 10.1016/j.foodchem.2013.10.100. Epub 2013 Oct 31.
A novel antioxidant beverage for body weight control based on coffee silverskin.
Martinez-Saez N1, Ullate M2, Martin-Cabrejas MA3, Martorell P4, Genovés S5, Ramon D6, del Castillo MD7.
Dietary fiber (DF) is one of the main dietary factors contributing to consumers‘ well-being. In this work the possibility of using the roasted coffee silverskin (CS), a byproduct of roasted coffee beans, as a DF-rich ingredient has been evaluated. The results of our investigation showed that this material has 60% total DF, with a relevant component (14%) of soluble DF. Although a small amount of free phenol compounds is present in CS, it has a marked antioxidative activity, which can be attributed to the huge amount of Maillard reaction products, the melanoidins. Static batch culture fermentation experiments showed that CS induces preferential growth of bifidobacteria rather than clostridia and Bacteroides spp. CS can be proposed as a new potential functional ingredient in consideration of the high content of soluble DF, the marked antioxidant activity, and the potential prebiotic activity.
TITLE: A novel antioxidant beverage for body weight control based on coffee silverskin
AUTHOR: Martinez-Saez N1, Ullate M2, Martin-Cabrejas MA3, Martorell P4, Genovés S5, Ramon D6, del Castillo MD7.
REFERENCE: Food Chem. 2014 May 1;150:227-34. doi: 10.1016/j.foodchem.2013.10.100. [Epub ahead of print]
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.