Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties

Sustainable Food Technology 2026 Open access

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Authors: U. Gianfranco Spizzirri, Eva Scarcelli, Matteo Carletta, Rosa Nicoletti, Cinzia Benincasa, Donatella Restuccia, Domizia Vescovo, M SINICROPI, Annalisa Serio, Rosa Di Capua, Francesca Aiello, Maria Martuscelli
DOI: 10.1039/d5fb00908a
Cited by: 4
References: 67

Abstract

Phenolic compounds from coffee silverskin were valorised through pectin functionalisation to improve antioxidant and sensory properties of chicken meatballs.

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Coffee research and impacts Food Drying and Modeling

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
1854–1868
Publication date
1 January 2026
Language
EN