ArticleFoods (Basel, Switzerland)2021
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Coffee By-Products: An Overview of Their Antimicrobial Properties.Molecules (Basel, Switzerland) · 2026Review
- Anti-fungal potential of extracts from coffee husks against two mycotoxigenic fungi.Mycotoxin research · 2025Article
- Mutant Strain ofJournal of microbiology and biotechnology · 2025Article
- Review
- Extraction of Biomolecules from Coffee and Cocoa Agroindustry Byproducts Using Alternative Solvents.Foods (Basel, Switzerland) · 2025Review
- The Antimicrobial Effects of Coffee and By-Products and Their Potential Applications in Healthcare and Agricultural Sectors: A State-of-Art Review.Microorganisms · 2025Review
- How the Dimensions of Plant Filler Particles Affect the Oxidation-Resistant Characteristics of Polyethylene-Based Composite Materials.Materials (Basel, Switzerland) · 2024Article
- Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.Foods (Basel, Switzerland) · 2024Article
- Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process.Molecules (Basel, Switzerland) · 2024Article
- Coffee pulp simulated digestion enhances itsCurrent research in food science · 2024Article
- Valorization of coffee bean processing waste for the sustainable extraction of biologically active pectin.Heliyon · 2023Article
- Antioxidant potential of coffee husks in fresh pork sausage.Journal of food science and technology · 2023Article
- Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice.Foods (Basel, Switzerland) · 2023Article
- Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin.Foods (Basel, Switzerland) · 2023Article
- Understanding the Gastrointestinal Behavior of the Coffee Pulp Phenolic Compounds under Simulated Conditions.Antioxidants (Basel, Switzerland) · 2022Article
- Combined Pulsed Electric Field and Microwave-Assisted Extraction as a Green Method for the Recovery of Antioxidant Compounds with Electroactive Potential from Coffee Agro-Waste.Plants (Basel, Switzerland) · 2022Article
- Utilisation of Exhausted Coffee Husk as Low-Cost Bio-Sorbent for Adsorption of PbTropical life sciences research · 2022Article
- Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity fromMolecules (Basel, Switzerland) · 2022Article
- Activating Effects of the Bioactive Compounds From Coffee By-Products on FGF21 Signaling Modulate Hepatic Mitochondrial Bioenergetics and Energy MetabolismFrontiers in nutrition · 2022Article
- Phytochemicals: Dietary Sources, Innovative Extraction, and Health Benefits.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study aimed to model and optimize a green sustainable extraction method of phenolic compounds from the coffee husk. Response surface methodology (RSM) and artificial neural networks (ANNs) were used to model the impact of extraction variables (temperature, time, acidity, and solid-to-liquid ratio) on the recovery of phenolic compounds. All responses were fitted to the RSM and ANN model, which revealed high estimation capabilities. The main factors affecting phenolic extraction were temperature, followed by solid-to-liquid ratio, and acidity. The optimal extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g coffee husk mL
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Registered trials
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