## 1 Introduction  
Coffee is one of the most consumed beverages around the world have increasing consumption. According to data from the International Coffee Organization (ICO), annual coffee consumption reached 177 million 60 kg bags in 2023-2024, compared to 173.1 million 60 kg bags in 2022-2023 [1]. While coffee is typically associated with the seed of the coffee fruit, significant amounts of by-products also emerge [2]. The coffee fruit has several layers, including the epicarp, mesocarp, endocarp, silverskin, and seed [3]. The epicarp's color can range from red to yellow, depending on the fruit's ripeness. The mesocarp is a sticky structure containing pectin, while the endocarp is a thin polysaccharide layer. Silverskin (SS) surrounds the seed and is a transparent shell containing compounds such as monosaccharides, proteins, polyphenols, polysaccharides, cellulose, and hemicellulose. Within this shell is a green seed containing the endosperm and embryo [3; 4; 5]. Among the layers surrounding the coffee fruit, silverskin is the only by-product released during roasting [6]. In today's world, there is global political and social pressure to reduce pollution caused by industrial activities. Significant support is provided for scientific studies, projects, and activities to reduce this pollution. Despite the progress worldwide in valorizing coffee fruit waste, practical methods for utilizing silverskin, a by-product generated during roasting, have not been sufficiently developed. Therefore, there is a growing de-mand for new techniques and technologies to recover and use CSS [7]. As the interest in healthy food consumption has increased in recent years, food product manufacturers and researchers are interested in low calories, sugar, fat, and sodium; It is focused on developing products with high fiber, protein, mineral, vitamin, and antioxidant content. However, changing the amount of ingredients in any food to reduce its calories may negatively affect the texture, mouthfeel, flavor, and appearance of the product. Despite this, the demand for fiber-rich, healthier, and also delicious foods is in-creasing as consumers become aware of the benefits of increasing the fiber content of their diets. It is noteworthy that the food industry has replaced the fat used in foods with dietary fiber to produce food products that are both healthy and without losing taste [8]. CSS contains a significant amount of protein (11-19%) and is rich in carbohydrates (60-68%). Although it contains approximately 7% minerals, and it has a low-fat content (\(<\)4%) [6; 9; 10; 11]. Additionally, CSS has a high dietary fiber (50-60%), containing 15% soluble dietary fiber and 85% insoluble dietary fiber [12; 13; 14]. A wide range of health-promoting effects have been attributed to this coffee by-product, including anti-inflammatory, anti-diabetic, and anticholesterolemic. These benefits are related to the presence of bioactive compounds, highlighted by phenolics with high antioxidant activity, such as caffeine and chlorogenic acid [15]. Dietary fiber plays important roles, such as delaying the residence time in the stomach, reducing hunger, facilitating digestion, and reducing obesity [16]. Consumers' tendencies to increase the amount of fiber in their diets also increase the demand for fiber rich healthy foods [17]. Fiber has been employed recently for developing reduced-fat meat products, given the textural and organoleptic characteristics that it contributes, as well as the reduced caloric value and nutritional effects [18; 19]. In this context, a promising way to produce healthy food while preserving product properties in the food industry is to replace fat with dietary fiber [20]. Besides dietary fiber, CSS is also rich in chlorogenic acids (CGAs). Among the 30 different types of CGAs identified in coffee beans, the three main classes are caffeoylquinic acids (CQAs), di-caffeoylquinic acids (diCQAs), and feruylylquinic acids (FQAs).