Potansiyel Fonksiyonel Bileşen: Kahve Çekirdeği Zarı

Kahve sudan sonra en çok tüketilen ve petrolden sonra en çok ticareti yapılan ikinci önemli üründür. Tüketicinin kahveye artan talebinden dolayı kahve endüstrisinde çok miktarda atık meydana gelmekte olup, kahve çekirdeği zarı temel atıklardan biridir. Kahve çekirdeği zarı, kahve çekirdeğini saran ve kavrulma işlemi sırasında oluşan bir yan üründür. Düşük oranda yağ ve indirgen karbonhidrat içeriğine, yüksek oranda protein, kül ve lif içeriğine sahip olan kahve çekirdeği zarı, diyet lifince zengin ürünlerin geliştirilmesinde fonksiyonel bir bileşen olarak değerlendirilebilir. Aynı zamanda antioksidanca zengin olan kahve çekirdeği zarının yapılan ön araştırmalarda in vitro ortamda bifidobakterilerin gelişimini destekleyici etkisinin görülmesi ile prebiyotik etkiye sahip fonksiyonel bir bileşen olduğu belirlenmiştir. Bu derlemede, kahve çekirdeği zarının kimyasal ve fonksiyonel özellikleri sunulmaktadır.

Potential Functional Ingredient: Coffee Silverskin

Coffee is the second most consumed beverage after water and the largest traded commodity after petroleum. Due to the great consumer demand of coffee, large amounts of residues are generated in the coffee industry, and coffee silverskin is one of the most important by-products of coffee industry. Coffee silverskin is a tegument of coffee bean, which is a by-product of roasting process. With its low contents of fat and reducing carbohydrates and high contents of soluble dietary fiber, protein and ash, silverskin could be used as a functional ingredient in developing foods enriched with dietary fiber. Additionally, coffee silverskin with high antioxidant capacity supports growth of bifidobacteria in vitro, which might have some beneficial effects, thus coffee silverskin can be proposed as a new potential functional ingredient due to potential prebiotic activity. In this review, chemical and functional properties of coffee silverskin are presented.

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