Valorisation of Coffee Roasting By-Products: Recovery of Silverskin Fat By Supercritical CO2 Extraction

Abstract Recovery of agro and food-industrial waste their valorisation via green technologies can help to outline new concepts industrial strategies. In this contest, a fat enriched added-value components was extracted from coffee silverskin by applying supercritical fluid extraction technique (sc-CO 2 ). An appropriate modulation process parameters like temperature (T = 35, 50, 60 °C) pressure (p 200–300 bar) influences the yield chemical composition, opening way for targeted extraction. The time, organic solvent use energy consume were reduced compared Soxhlet. Moreover, mathematical model constructed based on experimental data collected, employed apparatus, physico-chemical characteristics biomass, pointing possible scale-up. results are accompanied preliminary cost manufacturing (COM), highlighting how high investment apparatus is compensated several benefits. Graphic