ArticleFood chemistry: X2023
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel.
Article in Food chemistry: X, 2023. 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.
- Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.Food chemistry: X · 2026Article
- An integrative evaluation of drying methods in relation to bioactive properties and metabolomic profiles of fourFood chemistry: X · 2026Article
- Integrated one-pot ultrasound-assisted method for carotenoid extraction from Rhodosporidium toruloides.Bioprocess and biosystems engineering · 2026Article
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Valorization of Cocoa Pod Husk Through Integrated Drying and Probe Ultrasound-Assisted Extraction: Effects on Phenolic Composition, and Antioxidant and Cellular Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2026Article
- Advances in Coffee Drying: A Comprehensive Review of Traditional, Solar, Mechanical, Hybrid, and Emerging Methods.Foods (Basel, Switzerland) · 2026Review
- Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components.Food chemistry: X · 2026Article
- Unveiling the Role of Furanic Compounds in Coffee Quality.ACS omega · 2026Article
- Effects of drying methods on the chemical composition and antioxidant activity ofFood chemistry: X · 2026Article
- HPLC/GC-MS and Electronic Sensing Reveal Tissue-Wide Differences in Bioactive and Flavor Compound Distribution in Coffee Fruits Across Multiple Varieties.Foods (Basel, Switzerland) · 2026Article
- In-vitro ACE-1 Inhibitory Activity ofActa medica Philippina · 2026Article
- Analysis of changes and biosynthesis mechanism of flavonoids in Peel of Coffea Arabica L. during ripening based on metabolome and transcriptome.BMC genomics · 2025Article
- Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-Food chemistry: X · 2025Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Effects of microwave vacuum drying on drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans.Food chemistry: X · 2025Article
- Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Food chemistry: X · 2025Article
- Optimizing the treatment and valorization of spent coffee grounds (SCGs) through the integration of sequential pretreatment steps, enzymatic hydrolysis, and selective fermentation.Food chemistry: X · 2025Article
- Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition.Foods (Basel, Switzerland) · 2025Article
- A Novel Konjac Powder with High Compressibility, High Water-Holding Capacity, and High Expansion Force.Foods (Basel, Switzerland) · 2025Article
- A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng.Molecules (Basel, Switzerland) · 2024Article
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6 authors.
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Abstract
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
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