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...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Nattapong Kanha, Kritsana Lamaphrom, Ploy Boonma, Pradthana Supasorn, Pimchanok Panyasim, Ratchadaporn Jaimun, Thunnop Laokuldilok
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-05-01
Edice:	Food Chemistry: X
Témata:	Spent coffee grounds Microwave-assisted extraction Bioactive compounds Microencapsulation Spray drying
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157526004396
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!