Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions

Area of Science:

• Food Science
• Nutritional Science
• Toxicology

Background:

• Coffee silverskin (CS) is a byproduct of coffee processing.
• Limited scientific data exists on CS extract (CSE) as a novel food ingredient.
• European legislation requires comprehensive validation for novel foods.

Purpose of the Study:

• To establish the scientific basis for validating CSE as a novel food ingredient.
• To assess the nutritional value, safety, and physiological effects of CSE.
• To investigate CSE's impact on biochemical biomarkers and short-chain fatty acid (SCFA) excretion.

Main Methods:

• Nutritional analysis of CSE (proteins, amino acids, fats, fiber, sugars, micronutrients).
• In vivo repeated-dose toxicity study in Wistar rats (28 days).
• Analysis of hormone secretion, antioxidant/anti-inflammatory biomarkers, and fecal SCFA in biological samples.

Main Results:

• CSE is a source of proteins (16%), potassium, magnesium, calcium, vitamin C, and fiber (22%), low in fat (0.44%).
• Oral CSE administration (1 g/kg) for 28 days was innocuous in healthy rats.
• No significant effects on hormone secretion or antioxidant/anti-inflammatory biomarkers were observed.
• CSE fiber fermentation significantly increased total SCFAs in male rats (p < 0.05).

Conclusions:

• CSE is a feasible, safe, and sustainable novel food ingredient.
• CSE offers multiple nutrition claims and contains fermentable fiber.
• CSE promotes SCFA production, potentially benefiting gut microbiota.