February 11, 2026Sustainable Food Technology2 citationsOpen Access
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
The aim is to evaluate microwave-assisted extraction for recovering caffeine and chlorogenic acids from coffee silverskin efficiently and sustainably.
Utilized microwave-assisted extraction for caffeine and chlorogenic acids.
Compared extraction efficiency with conventional extraction methods.
Evaluated various operating conditions for optimal recovery.
Microwave-assisted extraction showed higher efficiency compared to conventional methods.
Significant improvement in recovery times for caffeine and chlorogenic acids.
Optimized conditions led to sustainable extraction practices.
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.