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首页> 外文期刊>Separation and Purification Technology >Optimization of polyphenol recovery from espresso coffee residues using factorial design and response surface methodology
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Optimization of polyphenol recovery from espresso coffee residues using factorial design and response surface methodology

机译：使用析因设计和响应面分析法优化浓缩咖啡渣中多酚的回收率

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Background and objectives: From the production of instant coffee or espresso beverages a solid waste known as spent coffee grounds (SCG) is generated. SGC are a rich source of antioxidant compounds, mainly polyphenols, which can be easily recovered by solvent extraction. However, little attention has been paid to investigating the extraction process in a systematic way. In this study, a rigorous approach based on response surface methodology is used to optimize the recovery of polyphenols from SCG and to evaluate the properties of the dry phenolic extracts obtained under optimal process conditions.
机译：背景和目标：从速溶咖啡或浓缩咖啡饮料的生产中，产生了称为废咖啡渣（SCG）的固体废物。 SGC是抗氧化剂化合物（主要是多酚）的丰富来源，可通过溶剂萃取轻松回收。但是，很少有人以系统的方式研究提取过程。在这项研究中，采用基于响应面方法的严格方法来优化从SCG中回收多酚，并评估在最佳工艺条件下获得的干酚提取物的性能。

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