2. Academic Validation
  3. Development of a Hop Functional Analog Derived from a Global Agrofood By-Product: Roasted Coffee Silverskin

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

  • Molecules. 2026 Mar 27;31(7):1099. doi: 10.3390/molecules31071099.
Nadia Guzińska 1 2,  Maria Dolores Del Castillo 3,  Edyta Kordialik-Bogacka 2
Affiliations

Affiliations

  • 1 Interdisciplinary Doctoral School, Lodz University of Technology, 116 Stefana Żeromskiego Street Lodz, 90-543 Lodz, Poland.
  • 2 Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska, 90-530 Lodz, Poland.
  • 3 Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain.
PMID: 41976141 DOI: 10.3390/molecules31071099
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.

Keywords

coffee by-product; hop alternative; non-alcoholic beer.

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