What type of study is this?

This is a In Vitro Study study (also classified as: Observational).

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

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In vitro analysis shows improved antioxidant activity and prebiotic effects in coffee silverskin, indicating its value as a functional ingredient.

Polysaccharides in coffee silverskin remained stable during in vitro digestion, supporting its prebiotic potential.
Caffeine and 5-caffeoylquinic acid were partially bioaccessible following gastrointestinal digestion.
Incubation with Lacticaseibacillus paracasei and Lactiplantibacillus plantarum led to increased probiotic growth and acetic acid production.
The digested coffee silverskin exhibited greater antioxidant activity compared to conventional controls like glucose.

Machado et al. (2025) studied this question.

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In vitro analysis shows improved antioxidant activity and prebiotic effects in coffee silverskin, indicating its value as a functional ingredient.