Work

Coffee silverskin extract-functionalised pectin: a sustainable substrate to obtain chicken meatballs with antioxidant and improved sensory properties

Year: 2026

Type: article

Abstract: Phenolic compounds from coffee silverskin were valorised through pectin functionalisation to improve antioxidant and sensory properties of chicken meatballs.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00908a

Authors: U. Gianfranco Spizzirri, Eva Scarcelli, Matteo Carletta, Rosa Nicoletti, Cinzia Benincasa, Donatella Restuccia, Domizia Vescovo, Maria Stefania Sinicropi, Annalisa Serio, Rosa Di Capua, Francesca Aiello, Maria Martuscelli

Institutions: University of Bari Aldo Moro, University of Calabria, University of Teramo, Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Sapienza University of Rome

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Università degli Studi di Teramo

OpenAlex ID: W7119075827

FWCI: 15.7

Cites: 67

Cited by: 4

Related to: