Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties
Phenolic compounds from coffee silverskin were valorised through pectin functionalisation to improve antioxidant and sensory properties of chicken meatballs.
Authors
- M SINICROPI
- Maria Martuscelli (ORCID: https://orcid.org/0000-0002-5919-305X)
- Francesca Aiello (ORCID: https://orcid.org/0000-0001-6846-5582)
- Rosa Di Capua (ORCID: https://orcid.org/0000-0002-7707-8311)
- Annalisa Serio (ORCID: https://orcid.org/0000-0002-0473-9318)
- Rosa Nicoletti (ORCID: https://orcid.org/0000-0001-9588-9591)
- Donatella Restuccia (ORCID: https://orcid.org/0000-0002-3415-3828)
- Domizia Vescovo
- Eva Scarcelli (ORCID: https://orcid.org/0009-0004-5303-4148)
- Cinzia Benincasa
- Matteo Carletta
- U. Gianfranco Spizzirri
Institutions
- University of Teramo (IT)
- University of Calabria (IT)
- University of Bari Aldo Moro (IT)
- Sapienza University of Rome (IT)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2026-01-01
- DOI
- https://doi.org/10.1039/d5fb00908a
- Citations
- 1
- Primary Topic
- Nanocomposite Films for Food Packaging
- Type
- article
- Field-Weighted Citation Impact
- 22.64
Funders
- Università degli Studi di Teramo