{"title":"热水加压萃取法从咖啡渣中提取多糖的优化研究","authors":"Winatta Sakdasri, Kanyagorn Khamseng, Mookanda Wattanavaree, Yaowapa Chandeang, Ruengwit Sawangkeaw","doi":"10.3390/foods2021-11053","DOIUrl":null,"url":null,"abstract":": Spent coffee grounds (SCGs) are a by-product of the food industry, which contains 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 dif-ferent 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.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"2 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction\",\"authors\":\"Winatta Sakdasri, Kanyagorn Khamseng, Mookanda Wattanavaree, Yaowapa Chandeang, Ruengwit Sawangkeaw\",\"doi\":\"10.3390/foods2021-11053\",\"DOIUrl\":null,\"url\":null,\"abstract\":\": Spent coffee grounds (SCGs) are a by-product of the food industry, which contains 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 dif-ferent 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.\",\"PeriodicalId\":194447,\"journal\":{\"name\":\"Foods 2021\",\"volume\":\"2 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods 2021\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods2021-11053\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2021","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2021-11053","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Optimization of Polysaccharides Extraction from Spent Coffee Grounds (SCGs) by Pressurized Hot Water Extraction
: Spent coffee grounds (SCGs) are a by-product of the food industry, which contains 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 dif-ferent 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.
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