Results 61 to 70 of about 2,075 (199)

Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds [PDF]

, 2017
Autohydrolysis, which is an eco-friendly technology that employs only water as extraction solvent, was used to extract antioxidant phenolic compounds from spent coffee grounds (SCG).
Ballesteros, Lina F., Mussatto, Solange I., Orrego, Carlos E., Ramirez, Mónica J., Teixeira, J. A.   +4 more
core   +1 more source

Strength and Microstructure of Coffee Silverskin Blended Mortar

Recycling, 2022
This study pertains to incorporation of coffee silverskin (CSS) in partial replacement for ordinary Portland cement (OPC) in mortar, by investigating its fresh properties (setting and workability), compressive strength (3, 7, 14 and 28-day), absorption and microstructural characteristics.
Moruf Olalekan Yusuf, Zeyad M. A. Mohammed, Adeshina A. Adewumi, Mutasem Taisir Shaban, Meshrif Omar Meshrif AlBaqawi, Hatim Dafalla Mohamed   +5 more
openaire   +2 more sources

Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry

Proceedings, 2023
The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices.
Mariano Peluso
doaj   +1 more source

Natural‐based antioxidants in cosmeceuticals: Extraction, bioavailability and skin ageing applications

International Journal of Cosmetic Science, Volume 48, Issue 2, Page 394-427, April 2026.
Natural antioxidants from plants, fruits, seeds and fungi combat ageing by neutralizing free radicals, boosting collagen and protecting against UV damage. Enhanced by green extraction and smart delivery systems, they offer powerful anti‐inflammatory and antimicrobial benefits.
Hossein Omidian, Arnavaz Akhzarmehr, Charise Dallazem Bertol   +2 more
wiley   +1 more source

Scientometric Overview of Coffee By-Products and Their Applications

Molecules, 2021
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its ...
Daniel D. Durán-Aranguren, Sebastian Robledo, Eduardo Gomez-Restrepo, Jorge W. Arboleda Valencia, Natalia A. Tarazona   +4 more
doaj   +1 more source

Creating a database of biobased hydrogen production: country‐based evaluations and comparative analysis

Biofuels, Bioproducts and Biorefining, Volume 19, Issue 6, Page 1835-1848, November/December 2025.
Abstract Hydrogen is increasingly recognized as a crucial element in a sustainable future, providing a variety of solutions to address the climate crisis. Its importance is emphasized by its adaptability, high energy content, and capacity to decarbonize a number of industries, including steel production, the chemical sector (e.g., ammonia and methanol ...
Mine Güngörmüşler, Mariam El Jamal, Jorge Mario Marchetti   +2 more
wiley   +1 more source

Coffee Silverskin: nontraditional natural antioxidant for the meat industry

Applied Food Research
The objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a
Andrea Mesárošová, Lukáš Jurčaga, Alica Bobková, Miroslav Kročko, Alžbeta Demianová, Katarína Poláková, Judita Lidiková, Andrea Mendelová, Terézia Švecová, Michal Baluch, Marek Bobko   +10 more
doaj   +1 more source

Antioxidant compounds recovery from Juçara residue by thermal assisted extraction [PDF]

, 2018
This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp.
ACMS Gouvea, António A. Vicente, AOAC, EM Kuskoski, I Ignat, José António C. Teixeira, Leilson O. Ribeiro, Lourdes Maria C. Cabral, M d SM Rufino, M Naczk, Manuela Cristina P. A. Santiago, R Nijveldt, Renata V. Tonon, Ricardo N. C. Pereira, S Georgé, S Rodrigues, Suely P. Freitas, Virgínia M. Matta, VL Singleton   +18 more
core   +1 more source

Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
SCG enhanced the dietary fiber content and provided antioxidant protection against lipid oxidation in beef patties during storage. Molecular docking results also confirmed strong interactions, especially for chlorogenic acid, supporting the potential of SCG as a functional and sustainable ingredient in meat products. ABSTRACT Spent coffee grounds (SCG)
Nazik Meziyet Dilek
wiley   +1 more source

Sustainable Exploitation of Coffee Silverskin in Water Remediation [PDF]

Sustainability, 2018
Coffee silverskin (CS), the main solid waste produced from the coffee industry, has efficiently been used as adsorbent material to remove potential toxic metals (PTMs). In order to assess its suitability in water remediation, kinetic adsorption experiments of Cu2+, Zn2+, and Ni2+ ions from wastewater were carried out and the adsorption performance of ...
Angela Malara, Emilia Paone, Patrizia Frontera, Lucio Bonaccorsi, Giuseppe Panzera, Francesco Mauriello   +5 more
openaire   +1 more source