Coffee (Coffea arabica L.) Silverskin: Transforming a Recycled By-Product Into Natural Antioxidant Ingredients for Ready-to-Eat Fish Products. (PubMed, J Food Sci) - Oct 24, 2026 - "ACS showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS scavenging activity and chlorogenic acid content, whereas ICS exhibited greater ferric reducing antioxidant power (FRAP), consistent with Maillard reaction products...PRACTICAL APPLICATIONS: Coffee silverskin (CSS), a coffee roasting by-product, is a potential natural antioxidant for improving oxidative stability and delaying rancidity in ready-to-eat restructured fish. Its comparative performance across the two evaluated sources supports its potential use as a clean-label antioxidant ingredient while promoting circular economy practices."
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Andrea Sánchez-Canales; Antonia Dayane Jenyffer de Farias Marques; David Morcuende; Eike Guilherme Torres de Souza; José María Martín-Miguélez; Josué Delgado; Marcos Dos Santos Lima; Mario Estévez; Mércia de Sousa Galvão; Sonia Ventanas; Taliana Kênia Alencar Bezerra
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