Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism

Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism

Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO&...

Full description

Bibliographic Details
Main Authors: Alexandre Vandeponseele, Micheline Draye, Christine Piot, Damien Bernard, Philippe Fanget, Gregory Chatel
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
supercritical CO<sub>2</sub>
extraction
spent coffee grounds
design of experiments
lipids
polar molecules fraction
Online Access:https://www.mdpi.com/2304-8158/11/24/4089

Internet

https://www.mdpi.com/2304-8158/11/24/4089

Similar Items