Sustainable valorization of spent coffee grounds via microwave-assisted extraction and spray-dried microencapsulation

Spent coffee grounds (SCGs), an abundant agro-industrial by-product, are rich in phenolics, caffeine, and melanoidins but are limited by inefficient extraction and poor stability. This study optimized microwave-assisted extraction (MAE) of SCG bioactives using response surface methodology and stabil...

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Autors principals:	Nattapong Kanha, Kritsana Lamaphrom, Ploy Boonma, Pradthana Supasorn, Pimchanok Panyasim, Ratchadaporn Jaimun, Thunnop Laokuldilok
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-05-01
Col·lecció:	Food Chemistry: X
Matèries:	Spent coffee grounds Microwave-assisted extraction Bioactive compounds Microencapsulation Spray drying
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157526004396
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