Impact of In vitro Gastrointestinal Digestion on the Chemical Composition and Prebiotic Potential of Coffee Silverskin.

ABSTRACT: The growing interest in prebiotic ingredients has led to the valorization of agri-food by-products, such as coffee silverskin, known for its richness in dietary fiber and health-promoting compounds. This study evaluated the impact of in vitro simulation of gastrointestinal digestion on the chemical composition (carbohydrates, caffeine, and chlorogenic acids) and prebiotic potential (probiotic growth, organic acid production, pH, and antioxidant activity) of milled coffee silverskin. The results show stability of polysaccharides during digestion, while caffeine and 5-caffeoylquinic acid were partially released into the bioaccessible fraction. The incubation of digested sample (DS) and the control (CS) with Lacticaseibacillus paracasei subsp. paracasei and Lactiplantibacillus plantarum subsp

SUBMITTER: Machado M 

PROVIDER: S-EPMC12413342 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature