Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds

Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds

This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid rat...

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Bibliographic Details
Main Authors: Miguel Rebollo-Hernanz, Silvia Cañas, Diego Taladrid, Vanesa Benítez, Begoña Bartolomé, Yolanda Aguilera, María A. Martín-Cabrejas
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
coffee by-products
phenolic compounds
antioxidant capacity
response surface methodology
artificial neural networks
Online Access:https://www.mdpi.com/2304-8158/10/3/653

Internet

https://www.mdpi.com/2304-8158/10/3/653

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