Optimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction

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dc.contributor.authorWinatta Sakdasri
dc.contributor.authorKanyagorn Khamseng
dc.contributor.authorMookanda Wattanavaree
dc.contributor.authorYaowapa Chandeang
dc.contributor.authorRuengwit Sawangkeaw
dc.date.accessioned2025-07-21T06:05:51Z
dc.date.issued2021-10-14
dc.description.abstractSpent coffee grounds (SCGs) are a by-product of the food industry which contain a rich source of polysaccharides. This research was to study the extraction of polysaccharides from SCGs by environmentally friendly technic of pressurized hot water. The process optimization was investigated by response surface methodology (RSM) to produce the highest extraction yield with a different temperature of 80–120 °C, a pressure of 4–12 bars, and an extracted time of 60–180 min. The pressurized hot water showed an efficient technique to recover polysaccharides from SCG.
dc.identifier.doi10.3390/foods2021-11053
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10692
dc.subjectCoffee grounds
dc.subjectEnvironmentally Friendly
dc.subjectWater extraction
dc.subjectHot water extraction
dc.subject.classificationCoffee research and impacts
dc.titleOptimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction
dc.typeArticle

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