Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity

Abstract The demand for proteins is constantly increasing and green extraction methodologies are needed to achieve environmental sustainability goals. recovery of the by-products agri-food chain has also become a priority from circular economy perspective. Some still little exploited proteins, such as coffee by-products. In this work, various innovative technologies were applied recover protein fraction non-compliant beans (CGB), using methodological approach that allowed correlate process parameters with final quality extracted proteins. ultrasound-assisted (UAE) technique been shown have minor impact on thanks possibility refrigerating system, while microwave-assisted (MAE) shows certain degree degradation due high temperatures reached. results indicate strict temperature control required during alkaline preserve fraction.