Sustainable recovery of bioactive compounds from coffee silverskin
Food-grade and environmentally sustainable extraction process optimization to efficient upcycling of coffee silverskin, enabling the bioactive recovery and supporting its integration in a circular production.
Authors
- Amalia Piscopo (ORCID: https://orcid.org/0000-0001-7151-5843)
- Marco Poiana (ORCID: https://orcid.org/0000-0001-6117-0482)
- Alessandra De Bruno (ORCID: https://orcid.org/0000-0001-5801-0752)
- Miriam Arianna Boninsegna (ORCID: https://orcid.org/0009-0002-1987-3330)
- Valerio Chinè
- Tiziana Taglieri
Institutions
- University of Reggio Calabria (IT)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-12-04
- DOI
- https://doi.org/10.1039/d5fb00485c
- Citations
- 1
- Primary Topic
- Coffee research and impacts
- Type
- article
- Field-Weighted Citation Impact
- 1.39