Evaluation of condensed tannins from coffee pulp ( <i>Coffea arabica</i> ) as a natural preservative: study in a model food

This study was designed to evaluate the antimicrobial capacity of condensed tannins, extracted and purified from coffee pulp ( Coffea arabica ), for use as a natural preservative in food industry products.

Institutions

Autonomous University of San Luis Potosí (MX)

Publication Details

Journal: Sustainable Food Technology
Published: 2025-11-19
DOI: https://doi.org/10.1039/d5fb00535c
Citations: 1
Primary Topic: Coffee research and impacts
Type: article
Field-Weighted Citation Impact: 1.39

Controls

|||

ALL TIME

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

article

Evaluation of condensed tannins from coffee pulp ( Coffea arabica ) as a natural preservative: study in a model food

Nov 19, 2025

1 citations

Sustainable Food Technology

Coffee research and impacts

1.39

article

Evaluation of condensed tannins from coffee pulp ( Coffea arabica ) as a natural preservative: study in a model food

November 19, 2025article en

1 citations

Abstract

Sustainable Food TechnologyVol. 4(1)

Autonomous University of San Luis Potosí (MX)

Zero hunger

Openalex Percentile: Top 13%

Coffee research and impacts

1.39

DOI Open Access PDF OpenAlex

AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

Evaluation of condensed tannins from coffee pulp ( <i>Coffea arabica</i> ) as a natural preservative: study in a model food · Sustainable Food Technology (2025) | TGRS Research Map | TGRS