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...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-05-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157526004396 |
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