Microwave-assisted extraction as a fast and sustainable approach for the recovery of caffeine and chlorogenic acids from coffee silverskin: evaluation of operating conditions and comparison with conventional extraction

Sustainable Food Technology 2026 Open access

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Authors: Juliana A. Barreto Peixoto, Marlene Machado, Ana Lima Silva, Catarina S. M. Martins, Susana Machado, Anabela S. G. Costa, João A.V. Prior, M. Beatriz P. P. Oliveira, Rita C. Alves
DOI: 10.1039/d5fb00931f
Cited by: 2
References: 45

Abstract

The recovery of bioactive compounds in a fast, sustainable, and efficient way from food matrices, particularly from food by-products, is increasingly a key priority for industries.

Fields of Study & Subjects

Coffee research and impacts Cocoa and Sweet Potato Agronomy Food Chemistry and Fat Analysis

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2647–2656
Publication date
1 January 2026
Language
EN