Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp

Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp

This study investigated the effects of different drying methods, including freeze drying (FD), sun drying (SD), hot air drying at 60 °C and 70 °C (HA60, HA70), and vacuum drying at 60 °C and 70 °C (VC60, VC70), on the microbiological safety, physicochemical properties, bioactive compounds, antioxida...

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Bibliographic Details
Main Authors: Pittaya Chaikham, Passakorn Kingwascharapong, Jaksuma Pongsetkul, Saroat Rawdkuen, Young Hoon Jung, Wanli Zhang, Suttipong Yutsapremanon, Samart Sai-Ut
Format: Article
Language:English
Published: Elsevier 2025-10-01
Series:Journal of Agriculture and Food Research
Subjects:
Coffee by-product
Dried coffee pulp
Microbiological safety
Antioxidant potential
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325006453
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