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Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects...
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Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 9715

Special Issue Editors

Prof. Dr. Adriana Franca

E-Mail Website
Guest Editor
PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
Interests: coffee; agricultural wastes; valorization of byproducts; spectroscopic methods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Leandro S. Oliveira

E-Mail Website
Guest Editor
PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil
Interests: coffee; agri-food wastes; valorization of byproducts; biofuels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Coffee is one of the most popular beverages worldwide and a relevant food commodity from an economic standpoint. In the coffee processing chain, a series of byproducts or wastes are generated, including coffee husks and pulp, parchment, chaff (silverskin), and spent coffee grounds. Currently, the majority of these byproducts are being used in low-value applications such as compost, ingredients for animal feed, or fodder for in-farm or coffee industry in-house combustion systems. Regardless, these byproducts are rich in a diversity of chemical components and are thus suitable for a wide variety of new exploitation pathways.

Coffee phenolics have attracted much interest in recent years due to their strong antioxidant and metal-chelating properties, and are thus believed to provide protection against free-radical damage and reduce the risk of degenerative diseases associated with oxidative stress. These compounds are not only available in coffee but also in the corresponding processing byproducts, and these can also be viewed as alternative sources of dietary fibers. Among the promising but still relatively unexplored applications of coffee byproducts, their direct application or use as raw materials for the recovery of functional compounds of potential interest to the food industry is an interesting possibility.

This Special Issue invites research characterizing bioactive compounds in coffee and its byproducts and exploring their potential applications for the food industry. Papers may focus on the development of novel methods for coffee analysis, either identifying specific bioactive components or determining their effect on the resulting antioxidant properties. Other interesting aspects include the effect of novel processing or extraction techniques on byproducts’ composition; assessment of the health-promoting properties of bioactive compounds found in coffee and its byproducts, including studies of bioavailability, bioaccessibility, and mechanisms of action; and the application of coffee byproducts or extracted substances directly on food or related products (active packaging, etc.). Submissions may either provide a review of the scientific literature or describe original research.

Prof. Dr. Adriana Franca
Prof. Dr. Leandro S. Oliveira
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • byproduct valorization
  • coffee
  • coffee byproducts
  • coffee waste recovery
  • bioactive compounds
  • nutraceutical value

Published Papers (7 papers)

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Research

18 pages, 8167 KiB  
Article
Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2
by Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes and Líbia D. Santos
Foods 2024, 13(5), 653; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050653 - 21 Feb 2024
Viewed by 1213
Abstract
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on [...] Read more.
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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17 pages, 1587 KiB  
Article
Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods
by Emerson G. Coelho, Pedro L. L. Bertarini, Matheus S. Gomes, Laurence R. Amaral, Marta F. Zotarelli, Líbia D. Santos and Ricardo C. Santana
Foods 2024, 13(5), 642; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13050642 - 21 Feb 2024
Viewed by 743
Abstract
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final [...] Read more.
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee’s moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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18 pages, 2388 KiB  
Article
Evaluation of Arabica Coffee Fermentation Using Machine Learning
by Renata A. R. Rocha, Marcelo A. D. da Cruz, Lívia C. F. Silva, Gisele X. R. Costa, Laurence R. Amaral, Pedro L. L. Bertarini, Matheus S. Gomes and Líbia D. Santos
Foods 2024, 13(3), 454; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13030454 - 01 Feb 2024
Viewed by 1222
Abstract
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. [...] Read more.
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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16 pages, 2322 KiB  
Article
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews
by Barbora Lapčíková, Lubomír Lapčík, Petr Barták, Tomáš Valenta and Kateřina Dokládalová
Foods 2023, 12(22), 4125; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12224125 - 14 Nov 2023
Viewed by 1201
Abstract
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined [...] Read more.
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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12 pages, 1246 KiB  
Article
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
by Shiyu Chen, Ying Xiao, Wenxiao Tang, Feng Jiang, Jing Zhu, Yiming Zhou and Lin Ye
Foods 2023, 12(20), 3857; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12203857 - 21 Oct 2023
Cited by 2 | Viewed by 1494
Abstract
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew [...] Read more.
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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18 pages, 1393 KiB  
Article
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products
by Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok and Tomáš Tóth
Foods 2023, 12(14), 2675; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12142675 - 11 Jul 2023
Viewed by 1436
Abstract
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the [...] Read more.
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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28 pages, 11433 KiB  
Article
Development of Films from Spent Coffee Grounds’ Polysaccharides Crosslinked with Calcium Ions and 1,4-Phenylenediboronic Acid: A Comparative Analysis of Film Properties and Biodegradability
by Michelle J. P. A. Batista, M. Betânia F. Marques, Adriana S. Franca and Leandro S. Oliveira
Foods 2023, 12(13), 2520; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12132520 - 28 Jun 2023
Cited by 3 | Viewed by 1547
Abstract
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee [...] Read more.
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee grounds (SCGs), are annually discarded on a large scale and are rich in organic compounds, such as polysaccharides, that could be used as precursors to produce films. Around 6.5 million tons of SCGs are discarded every year, generating an environmental problem around the world. Therefore, it was the aim of this work to develop films from the SCGs polysaccharide fraction, which is comprised of cellulose, galactomannans and arabinogalactans. Two types of crosslinking were performed: the first forming coordination bonds of calcium ions with polysaccharides; and the second through covalent bonds with 1,4-phenylenediboronic acid (PDBA). The films with Ca2+ ions exhibited a greater barrier to water vapor with a reduction of 44% of water permeability vapor and 26% greater tensile strength than the control film (without crosslinkers). Films crosslinked with PDBA presented 55–81% higher moisture contents, 85–125% greater permeability to water vapor and 67–150% larger elongations at break than the films with Ca2+ ions. Film biodegradability was demonstrated to be affected by the crosslinking density, with the higher the crosslinking density, the longer the time for the film to fully biodegrade. The results are promising and suggest that future research should focus on enhancing the properties of these films to expand the range of possible applications. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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