The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg ^-1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g^-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

Olive pâté is a lipid-rich semi-solid product susceptible to oxidative deterioration during storage. This study investigated microencapsulated bergamot (Citrus bergamia) by-product extract (MBE) as a natural antioxidant for improving olive pâté stability. MBE, obtained by spray drying with 20% (w/w) maltodextrin, was incorporated at 2.5 or 5.0 g per 100 g of olives (OP_2.5 and OP₅), while a non-enriched formulation served as control (CTR). Samples were stored at 20 and 30 °C for 100 days and analysed for physicochemical, colour, phenolic, antioxidant, microbiological, sensory, and oxidative stability. Storage temperature and formulation significantly influenced quality evolution. At 30 °C, OP_2.5 showed the lowest total colour difference after 100 days (ΔE* = 3.29 versus 5.05 for CTR) and the highest final DPPH radical-scavenging activity. Both enriched formulations exhibited longer Oxitest induction periods than CTR at day 0 (26.53 and 25.33 vs. 19.85 h) and after 100 days at 30 °C (22.30 and 21.50 vs. 16.45 h). Microbial counts remained low, while sensory profiling indicated limited rancidity development and preservation of the main sensory characteristics. MBE effects were not proportional to the amount added, with OP2.5 providing the most balanced performance. These findings support MBE as a promising clean-label ingredient for improving olive pâté stability.