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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Detalhes bibliográficos

Principais autores:	Nattapong Kanha, Kritsana Lamaphrom, Ploy Boonma, Pradthana Supasorn, Pimchanok Panyasim, Ratchadaporn Jaimun, Thunnop Laokuldilok
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-05-01
coleção:	Food Chemistry: X
Assuntos:	Spent coffee grounds Microwave-assisted extraction Bioactive compounds Microencapsulation Spray drying
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157526004396
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