Work

Development of a Hop Functional Analog Derived from a Global Agrofood By-Product: Roasted Coffee Silverskin

Year: 2026

Type: article

Abstract: Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, including those contributing to bitterness. The aim of this study was to evaluate RCSS as an analog for hops in the production of non-alcoholic beer. Beers were developed using hops, RCSS, or a combination of both. Their sensory and physicochemical properties were evaluated, including bitterness, total phenolic content, and antioxidant capacity. Compared to hopped beer, the RCSS beer exhibited a significantly higher original gravity (7.11°P vs. 6.70°P), apparent extract (6.52°P vs. 6.20°P), and darker color (18.02 vs. 4.65 EBC). The total phenolic content was also significantly higher in the RCSS beer, reaching 0.51 ± 0.03 mg CGA/mL, which represents a 34% increase compared to the hopped variant. Importantly, the addition of RCSS had no negative effect on fermentation process. Moreover, the RCSS beer was characterized by improved overall sensory quality. These results indicate that RCSS is an innovative, sustainable alternative to hops, enhancing both sensory and functional properties while supporting zero-waste brewing strategies.

Source: Molecules

DOI: 10.3390/molecules31071099

Authors: Nadia Guzińska, Maria Dolores del Castillo, Edyta Kordialik-Bogacka

Institutions: Lodz University of Technology, Consejo Superior de Investigaciones Científicas, Instituto de Investigación en Ciencias de la Alimentación, Universidad Autónoma de Madrid

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $3,258