Coffee silverskin: a low-cost substrate for bioproduction of high-value health promoting products

In the last decade, the valorization of food wastes has become a priority research line in order to achieve a sustainable food industry. Large amounts of by-products are generated during the coffee industrial processing. Coffee Silverskin (CS) is a thin tegument of the outer layer of the coffee bean and it is the only by-product of the roasting process. This agricultural by-product causes an environmental impact in countries dedicated to its cultivation and processing. Our research group patented an aqueous extract of coffee silverskin (CSE) (P201131128) that is rich in different phytochemicals possessing multifunctional properties such as antioxidant capacity and potential for several applications in nutrition, health and cosmetic. Another priority of our society is to find natural and sustainable strategies to reduce the risk of chronic diseases, in particular those considered epidemics of the 21st century: obesity and diabetes. The aim of the present review is to provide scientific evidence of the usefulness of CSE as a sustainable natural bioproduct for chronic diseases.This research was supported by the NATURAGE (AGL2010-17779) and SUSCOFFEE (AGL2014-57239-R) projects. Fernandez-Gomez, B. (BES-2011-046827) and Iriondo-DeHond, A. (BES-2015-072191), thanks the Spanish Ministry of Economy and Competitiveness (MINECO) for their pre-doctoral research fellowship (FPI) and Martinez-Saez, N. thanks the Autonomous University of Madrid (U.A.M) for her FPI-predoc fellow.Peer reviewe