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Spent coffee grounds (SCGs), a by-product of coffee brewing, have high application potential. However, their high moisture content complicates conventional conversion without energy-intensive drying. This study explores a new route to convert SCGs to high-carbon bioproducts, such as hydrochar and bio-oil, through hydrothermal processing. The effect of the processing variables, i.e., temperature, residence time, and the application of the binary solvent as a reaction medium, on the distribution of the resultant bioproducts was investigated. The quality of the fabricated bioproducts was analyzed by means of instrumental techniques such as EA, ATR-FTIR, GC-MS, and GC-TCD-FID. Two dominant fractions were liquid bio-oil and solid hydrochar. The highest char yield (39 wt.%) was observed under milder conditions (low T and short residence times), while more severe conditions led to an increase in bio-oil formation, which reached a maximum of 46 wt.%. The resulting bio-oils were of similar quality, presenting high carbon content (71–74 wt.%) and energetic values (approximately 35 MJ/kg). Also, hydrochars showed a noticeable energy densification compared to raw materials, where the C content and HHV reached up to 73.8 wt.% and 30 MJ/kg, respectively. The addition of co-solvent to water improves the bio-oil yield as a result of the enhanced stabilization of reactive intermediates. [ABSTRACT FROM AUTHOR]

Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total raw quality (36.34 and 36.39%) was recorded under Tepi locations for washed and semi-washed coffee respectively followed by 35.57% for washed coffee in Jimma and 35.07% for washed coffee in Gera. However, the cup quality of dry processed coffee is significantly higher at Tepi (47.24) and Jimma (45.07) locations. But, under Gera, washed and semi-washed coffee scored the highest cup quality (45.37 and 45.07%), respectively. Highest caffeine (1.51 and 1.55 g/100 g) and lipid (14.46–15.03 g/100 g) were recorded for Tepi and Gera, respectively, which were attributed to location. In general, all processing methods can result in acceptable coffee quality, provided that carried out in accordance with expert advice. [ABSTRACT FROM AUTHOR]

The waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposites, and natural antioxidants in food, pharmaceuticals, and cosmetics. The development of prospective strategies for the valorization of coffee wastes is a goal of a sustainable and circular bioeconomy, increasing the added value of these wastes and reducing environmental pollution. This brief overview describes the recently proposed procedures for the extraction and recovery of functional ingredients from the diversity of coffee by-products. The comparison between conventional and alternative extraction methods enables one to choose the most suitable techniques for valorizing a given coffee by-product. [ABSTRACT FROM AUTHOR]

Ban Village is a village located in Kubu District, Karangasem Regency. Most of the people's livelihoods are farmers, breeders and coffee processors. Despite its shortcomings in terms of land conditions, Ban Village has a variety of natural potential that needs to be developed in the agricultural, livestock, fishery and crop processing sectors. The potential for redevelopment of rosella flowers which were cultivated before the Covid-19 pandemic by the community. Cow dung and litter can be used as quality organic fertilizer. The aim of the activity is: increasing the knowledge and skills of partners in cultivating roselle plants and processing cow dung and litter as organic fertilizer and touching on technology for cultivating roselle flowers and processing cow dung and litter. [ABSTRACT FROM AUTHOR]

Over the last two decades, the use of bioreactors filled with aged refuse extracted from closed areas of landfills has proven to be a viable alternative for the treatment of different types of wastewater. This study presents the results obtained during the evaluation of aged refuse used as filling material for a downflow bioreactor during the removal of the organic load present in wastewater generated in the wet processing of coffee. The tests were carried out over a period of 120 days, with 15 days to start up and stabilize the bioreactor and 105 days to perform treatability tests. The aged refuse, once extracted, was dried and sifted to a particle size of less than 50 mm. The bioreactor used had a cylindrical geometry (Ø = 0.20 m, and h = 3.40 m), and it was fed with hydraulic loads of 50, 100, and 150 L m−3 d−1. The analysis of the data obtained shows that the system studied achieves the removal of 98.3% of the initial organic load when fed with 150 L m−3 d−1. This showcases recycling aged refuse as a technically viable alternative to treat the wastewater generated during coffee processing. Also, the evaluated system has the advantage of needing a short period of time to achieve its stabilization, which turns out to be of great value, especially in its possible use in the treatment of residual water generated in the harvest of agricultural products where the period of harvest is very short. [ABSTRACT FROM AUTHOR]

Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient for functional foods and to evaluate the effect of adding different amounts of CS on the functional and sensory attributes of chocolate cakes. The addition of CS increased the total dietary fiber content, antioxidant capacity and the contents of extractable and non-extractable phenolics in the cakes. The evaluated sensory attributes were color, smell, taste, texture and overall impression, and they were evaluated according to a 9-point hedonic scale. Internal preference maps were obtained based on the results from acceptance and "intention to buy" tests. In general, the cakes with lower coffee silverskin content (2.6% and 3.6%) had a similar level of acceptance and the cake with 4.6% coffee silverskin content was the least accepted. The most important attributes were taste and overall impression, corresponding to "like slightly" and "like moderately" for the cakes that had better acceptance. Nonetheless, even with the lowest amount of added CS (2.6%), the produced cakes could be regarded as antioxidant fiber sources (with fiber content above 3 g/100 g), thus confirming the potential of CS as a functional food additive. [ABSTRACT FROM AUTHOR]

In industry, the monitoring and diagnosis of production processes are crucial issues in ensuring plant reliability, performance and quality. In particular, food processing operations, such as coffee roasting, are subject to numerous risks of failure that can impact on productivity and the quality of the final product. In this context, the main objective of this study was to develop an innovative method for the diagnosis and prognosis of failures in a coffee roasting process. The proposed method differs from standard approaches by using the particle swarm optimization (PSO) algorithm applied to the analysis of signatures of key process variables. This new approach has improved fault detection, with a recognition rate of over 90% for the main types of fault identified, such as heating problems, air obstructions or leaks. In addition to diagnostics, the method has also demonstrated its effectiveness in prognosticating the state of health of the process, with an average error on the prediction of remaining service life reduced to 15%, compared with 35% for fixed-threshold methods. This work has therefore enabled us to develop an innovative method offering superior performance to standard approaches for the diagnosis and prognosis of failures in the roasting process. [ABSTRACT FROM AUTHOR]

The washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change metabolites by microorganisms. Therefore, coffee fermentation is a key factor influencing coffee's flavor. To compare the influence of fermentation duration in an open environment of Coffea arabica in 48 h during the washed processing on the coffee's flavor, the sensory characteristics of the coffee at different fermentation durations were evaluated using the Specialty Coffee Association of America (SCAA) cupping protocol. Moreover, ultra performance liquid chromatography–triple quadrupole mass spectrometry (UHPLC–MS/MS) and gas chromatography–mass spectrometry (GC–MS) were combined to analyze and compare the chemical compounds of coffee samples from fermentation durations of 24 h (W24) and 36 h (W36) during the washed processing method. The results showed that W36 had the highest total cupping score with 77.25 in all different fermentation duration coffee samples, and 2567 non-volatile compounds (nVCs) and 176 volatile compounds (VCs) were detected in W36 and W24 during the washed processing method. Furthermore, 43 differentially changed non-volatile compounds (DCnVCs) and 22 differentially changed volatile compounds (DCVCs) were detected in W36 vs. W24. Therefore, suitable fermentation duration in an open environment is beneficial to coffee flavor, judging by chemical compound changes. For the washed primary processing of C. arabica from Yunnan, China, 36 h fermentation was the suitable fermentation duration in an open environment, which presented potential value as the reference for washed coffee processing in the food industry. [ABSTRACT FROM AUTHOR]

To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and volatile flavor compounds (VFCs) during the different fermentation stages were investigated. After the optimization of the fermentation parameters, a novel product, i.e., the coffee flower rice wine (CFRW), was obtained with a bright yellow transparent, fragrant, and harmonious aroma and mellow and refreshing taste by sensory evaluation, when 4.62% of the coffee flowers and 1.93% koji were added and fermented at 24.10°C for 3.88 days. The results showed that Lactococcus was the dominant bacteria, accounting for 87.0-95.7%, while Rhizopus and Cladosporium were the main fungi, accounting for 68.2% and 11.3% on average, respectively, in the fermentation process of the CFRW. Meanwhile, twenty-three VFCs were detected in the CFRW, which included three alcohols, six terpenes, ten esters, three aromatics, and one furan. The correlation analysis revealed that there were 16 significant positive correlations and 23 significant negative correlations between the bacterium and VFCs (|ρ| > 0.6, p < 0.05), while there were 12 significant positive correlations and one significant negative correlation between the fungi and VFCs (|ρ| > 0.6, p < 0.05). Furthermore, five VFCs, including linalool, geraniol, ethyl acetate, 1-hexanol, and 3-methyl-1-butanol, contributed vital flavors to the CFRW, and they were all significantly negatively correlated with the changes of Massilia and Acinetobacter (|ρ| > 0.6, p < 0.05). Moreover a significant positive correlation was found between the relative abundance of Lactococcus and the contents of 3-methyl-1-butanol and ethyl acetate (|ρ| > 0.6, p < 0.05). Therefore, this study provides a valuable theoretical basis for further improving the quality and production technology of CFRW. [ABSTRACT FROM AUTHOR]

Studies have shown that a diverse and metabolically active microbiota exists throughout different stages of coffee processing, from pre- to post-harvest. This microbiota originates from both the cultivation and processing environments. Additionally, microorganisms from the soil can be found on the fruit due to the transfer between them. This study reviews the microbiota present in Arabica coffee fruits and the soils where the plants are grown. It examines how microbial profiles are related to coffee variety, altitude, cultivation region, and processing method, and establishes a connection between the microbiota in soil and fruit. A diverse microbiota was observed in both coffee fruits and soils, with similar microorganisms identified across different growing regions, processing methods, and coffee varieties. However, exclusive detections of some microorganisms were also observed. These differences highlight the influence of terroir on coffee's microbial composition, confirming that environmental conditions, genetic factors, and processing methods shape coffee microbiota. Since microbial development during coffee fermentation can affect the beverage's quality, the data presented in this review offer valuable insights for researchers and producers. Understanding the influence of processing methods, coffee varieties, and cultivation regions on coffee microbiota enables the selection of specific fermentation conditions or starter cultures to enhance terroir characteristics or adjust microbial populations to favor or introduce microorganisms beneficial for coffee quality. [ABSTRACT FROM AUTHOR]

The STEM approach is a learning approach that is in line with learning needs to face the challenges of the 21st century. Then, the use of the STEM approach is highly recommended. It is needed an innovation to facilitate the application of the STEM approach such as integrating the STEM approach with the learning model. So, an integration of the PBL model and the STEM approach is created and then arranged which is known as the PLOICE learning model. The PLOICE learning model is a learning model that has the following syntax: Problematize, Learn, Organize, Investigate, Create, and Evaluate. In this research, students will be involved in scientific investigations on the management of shade-grown coffee to increase coffee production. Student participation in determining the management of shade-grown coffee can help develop students' science process skills. The research implemented a quasi-experiment where two classes received different treatments, namely the experimental and control classes. The experimental class received treatment using PLOICE and control using conventional treatment. In the results that the application of the PLOICE model had a significant effect on the development of students' science process skills. In implementing the PLOICE model, students are more active in discussions and questions and answers. [ABSTRACT FROM AUTHOR]

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods. [ABSTRACT FROM AUTHOR]

Polychlorinated dibenzo-p-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, respectively, were used to evaluate the emissions. The concentrations in the flue gas during the fast roasting of green coffee (0.0296 ng Nm−3 and 0.00364 ng WHO-TEQ Nm−3) were 13.9% and 70.5% higher than during slow roasting, respectively. However, this was only the trend for some formulations, and no significant differences in concentrations were found between the methods at p = 0.05. Thus, the slow roasting method might not necessarily reduce formation when additives are included. The emission factors were 2.86 ng kg−1 and 0.352 ng WHO-TEQ kg−1, and 4.17 ng kg−1 and 0.176 ng WHO-TEQ kg−1 for the fast and slow roasting of green coffee, respectively. Further investigations are warranted to understand the formation mechanism, assess potential health risks, and explore mitigation strategies. These findings have implications for both coffee processing industries and regulatory bodies, as understanding the impact of roasting methods and additives could inform the development of cleaner production practices and targeted emission reduction policies. [ABSTRACT FROM AUTHOR]

This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous fermentation and drying of coffee beans. Sun drying (SN), low temperature and low humidity drying (LTLH), polyhouse/solar tunnel drying (SD), and shade drying (SH) were carried out. Insignificant effect on physical quality was recorded. Chemical characterization of the raw coffee revealed that the LTLH-dried beans had higher carbohydrates (15.53%), which affected the coffee aroma. The roasted coffee contained caffeine (2.86%) and chlorogenic acid (2.50%), the primary bioactive components, contributing to strength, astringency and bitterness. The coffee brews had improved chemical metabolites such as carbohydrates (16.06%), total polyphenols (6.36%), flavonoids (0.7%) and antioxidants (5.4%). Furthermore, PCA correlates a total variance of 99.2% on green coffee, 97.3% on roasted coffee and 99.8% on brew. SPME–GC–MS revealed 75 volatiles in the roasted coffee and 95 in the infusions. Individual value plot graphs were introduced to assess the effect of volatiles on drying modes. Pyrazines and ketones were key molecules contributing to roasted walnut notes with fruity, floral and honey undertones. E-Nose profiles excellently overlaid GCMS results. SIMCA represented a positive correlation between LTLH coffee and volatile compounds. Thus, the LTLH technique (45–50 °C and 30–40% RH) for honey coffee facilitated an appropriate fermentation of coffee beans thereby improving the overall quality which, in turn, leads to global attention for innovative coffee processing technologies. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to examine the level of market participation of coffee processors and the factors that influence their intensity of market participation for processed coffee in Uganda. Design/methodology/approach: This paper studies dry processing of coffee using survey data from purposively selected sample of 120 coffee processors in Uganda. The study utilizes descriptive analysis and Tobit regression approach. Findings: This paper finds the level of participation of coffee processors in the sale of processed coffee at 77.8 percent in Uganda. The findings demonstrate that the intensity of market participation of coffee processors is positively and significantly influenced by Kiboko sales revenue, location, experience of the processor, number of visits by Uganda Coffee Development Authority and processor mill capacity. However, credit access and non-farm income negatively and significantly deterred their intensity of market participation. Research limitations/implications: The paper shows that there is more potential for coffee processors to increase their intensity of market participation given their current capacity for coffee processing. Therefore, insights on production efficiency and market orientation in coffee value chains would be an issue for future studies. Social implications: The study has a direct implication on the economy through supportive institutions and increased investment in the value addition of coffee to meet the increasing regional and global demand for processed coffee. Originality/value: This paper bridges the gap in literature on commercialization of coffee processing, allows to determine processors' level of market participation and with application of Tobit regression approach to quantify the effects of the factors that influence the intensity of market participation in coffee value chains in Uganda. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AbstractThe purpose of this study was to investigate the mediation effect of organizational innovation in the relationship between total quality management and business financial performance. The study used a quantitative approach with descriptive and explanatory design. The coffee processing industries were selected based on the type of coffee that they are processing. 334 respondents were involved in the survey using a systematic simple random sampling technique. Descriptive statistical tools frequency distribution, percent, mean and standard deviation were used for analyzing demographic variables. Similarly, the structural equation model was utilized for confirmatory and path analysis. The findings of the study revealed that total quality management has significant and positive effects on business financial performance. Similarly, the results affirmed that organizational innovation partially mediates the relationship between total quality management and business financial performance. The study was limited to the coffee processing industries. Therefore, generalizing the result to other sectors may be questionable and thus, future studies might include other organizations. Similarly, the study was conducted using quantitative data only and further study needs triangulation of results with qualitative data. Overall, the study provided crucial empirical evidence to coffee processing industries, for researchers, academicians and firm managers.

Banyuwangi is one of the districts where the plantation sector with coffee supports economic activities as the main commodity. Coffee productivity in Banyuwangi is included in the top five categories in East Java Province, and its production has been exported to various countries. The coffee-producing center in Banyuwangi is in Kalipuro District, precisely in Gombengsari. This area is famous for its coffee production with Robusta coffee. The coffee processing process in Gombengsari is limited to coffee beans which are converted into powder or sold in the form of drinks. This research aims to determine the level of preference and organoleptic tests for fermented coffee, commonly known as wine coffee, and to determine the caffeine content in it. Based on laboratory test results, the coffee wine content is 1.1066 ± 0.0102%. The test result is lower compared to the caffeine content in regular coffee of 1, 1843 ± 0.0468%. The preference test of 40 untrained panelists resulted in 72.5% of panelists liking pure wine coffee and 75% liking wine coffee with added sugar. Meanwhile, the results of organoleptic test for pure wine coffee showed that the hedonic aroma test was the most preferred for wine coffee with the addition of sugar. The results were obtained for the best scores in the aroma, taste, sweetness level, and liking level tests. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system. Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software. Results: Molecular spectral analysis parameters in fermented and non-fermented byproducts from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, nonstructural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system. Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system. [ABSTRACT FROM AUTHOR]

Coffee pulp is the outer layer of coffee pulp which is one type of waste from the coffee processing process that increases every year without maximum utilization. Coffee pulp contains cellulose (63%) which can be utilized in the manufacture of semi-finished products in the form of liquid sugar through the fermentation method. Phenol in coffee pulp causes a sour and astringent taste in processed products, so a fermentation process is needed to degrade phenol compounds during aerobic fermentation. The purpose of this study was to determine the effect of the length of fermentation of coffee pulp on the phenol content of liquid sugar produced and to analyze the effect of the concentration of liquid sugar fermented from coffee pulp on the organoleptic characteristics of candy in the market. The test of phenol content using the Folin Ciocalteu method and the test of reducing sugar using the Nelson Somogyi method showed that the longer the fermentation process took place, the lower the levels of total phenol and reducing sugar in the juice and coffee pulp sugar produced. Sensory testing with the ranking test on 30 panellists showed that the variation of adding 20% coffee pulp fermented liquid sugar concentration was overall most liked by panellists because it was close to candy products in general with the highest sucrose concentration compared to other candy formulas. [ABSTRACT FROM AUTHOR]

When it comes to specialty or high-quality coffees, sensory qualities are crucial because coffee marketers use samples to assess bean and cup quality, which is then used to create a score based on the Specialty Coffee Association (SCA) protocol. This score is then used to determine the purchase and price. This study provides a descriptive analysis of the processes developed during training for high-quality coffee production with three shade-grown organic coffeeproducing organizations in the state of Chiapas. The goal was to improve harvest and postharvest practices in order to increase the sensory quality of the coffee. Each training session used the washed, natural, and honey methods to process the coffee. Statistically significant differences were found in the different types of post-harvest processing for each organization. In the sensory analyses, washed coffees were classified as excellent (between 85 and 86 points). In general, the coffees obtained scored between 80 and 86 points, which, according to the SCA protocol, are classified as very good to excellent. The washed processes obtained the highest score; however, the natural and honey processes are a good alternative for producers who lack water during harvesting. Selective harvesting and monitoring of the fermentation processes help to increase the sensory quality of the coffee, improving its opportunity to access specialty markets in order to obtain better prices and greater stability in the medium term. [ABSTRACT FROM AUTHOR]

Improvements in production systems that use the lean manufacturing approach known as “Lean” have the objective of eliminating or reducing waste or process inefficiencies (muda). This approach is increasingly adopted by different industrial sectors, including agriculture. Although Lean improvements are traditionally applied to existing processes from cultivation to distribution, opportunities to intervene in processing wastes (losses) are left aside. This article presents a methodological approach framed in five Lean principles, made up of six activities aimed at the design of new processes that make use of the losses generated by harvesting and agricultural transformation. The methodological approach is applied in a Colombian coffee farm where parchment coffee transformation processes are developed. A parallel losses composting process is designed that transforms defective, green, overripe beans, coffee pulp, mucilage and husk. The results show that by applying the methodological approach on the coffee farm, a level of losses transformation of 86% is achieved. Molting is also reduced for both the current parchment coffee production line and the composting line to 35% and 50% respectively. The main reductions are reprocessing and waiting times. Finally, a 30.3% reduction is obtained in the time of activities that do not add value, making both the current and proposed processes more efficient and with better delivery times [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed beverages worldwide. During coffee processing, a significant amount of by-products is generated, with coffee grounds being the primary byproduct resulting from both beverage preparation and instant coffee production. The yield of bioactive compounds extracted from coffee grounds depends on the type of coffee and its growing and processing conditions. The antioxidant activity of coffee grounds is mainly attributed to their high phenolic content. The main goal of this study was to investigate the antioxidant activity of dried coffee grounds remaining in the machine after espresso preparation, focusing on determining the total phenolic content, flavonoids and antioxidant activity through FRAP, DPPH and ABTS tests. Four solvents were used for the extraction and isolation of antioxidant components: 70% ethanol, distilled water and mixtures of 70% ethanol: water in different ratios (70% water and 30% ethanol, and 30% water and 70% ethanol). Based on the research results, it was concluded that the solvents of ethanol and its mixtures with water present a better solution for maximizing the contents of phenols and flavonoids, as well as for achieving the highest antioxidant activity in spent coffee grounds extracts. The results of this research also suggest that coffee waste could be used as a significant source of bioactive compounds, provided that appropriate extraction solvents are used. This study highlights the potential of spent coffee grounds as a sustainable source of antioxidants, contributing to the reduction of food waste. By valorizing coffee waste, this research is in line with sustainability goals and offers a valuable approach to recycling food by-products. [ABSTRACT FROM AUTHOR]

Considering the health benefits of kombucha, already widely studied, the objective of this study was to develop kombucha beverages with the addition of an infusion of specialty arabica coffee from the first fermentation, varying the proportion of specialty coffee (2% to 13%), and evaluate their pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, and colour parameters to determine the acceptability of the beverages. Concerning the pH, all of the formulations conformed with the kombucha identity standard, but K3 (11% coffee) and K4 (13% coffee) were below the established minimum for volatile acidity. Except for K4, all of the other formulations were classified as alcoholic kombuchas, although their values were very close to the limit for non-alcoholic beverages. The formulations presented low sugar and sodium contents, which corroborated their low caloric value. Therefore, coffee-flavoured kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing, and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently, the values for a* and b* increased, indicating a strong tendency for a yellowish-red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialisation potential. [ABSTRACT FROM AUTHOR]

Copyright of Revista Facultad de Ingeniería - UPTC is the property of Universidad Pedagogica y Tecnologica de Colombia, Facultad de Ingenieria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bacterial isolate which can produce acetic acid has been isolated from a coffee pulping process. Primary screening of acetic acid‐producing bacteria was performed by using YPG medium. Then, positive isolates on YPG were further screened on GYC medium. It has been identified by using a molecular method by sequencing 16srRNA gene and was very closely related to Pseudomonas aeruginosa. Its optimum growth conditions have been optimized by design expert software by using the RSM method. Temperature, ethanol content, pH, and time of incubation of the isolate have been optimized. This Pseudomonas species was used to produce vinegar from barley malt wine. In this process, the commercial yeast strain, Saccharomyces cerevisiae, was used to produce ethanol from barley malt extract with 7.3 Brix degree. Malt wine with 3.49% ethanol content was obtained in 3 days of fermentation. For acetous fermentation by the bacterial isolate, barley malt wine with 5% ethanol content and 4.7 Brix was used as a substrate. Malt vinegar with a pH of 3.76 and 3.5% titratable acidity was obtained by using the flask method, and malt vinegar with a pH of 3.79 and 3.4% titratable acidity was obtained by using a bioreactor. [ABSTRACT FROM AUTHOR]

Research into microbial interactions during coffee processing is essential for developing new methods that adapt to climate change and improve flavor, thus enhancing the resilience and quality of global coffee production. This study aimed to investigate how microbial communities interact and contribute to flavor development in coffee processing within humid subtropical climates. Employing Illumina sequencing for microbial dynamics analysis, and high-performance liquid chromatography (HPLC) integrated with gas chromatography–mass spectrometry (GC-MS) for metabolite assessment, the study revealed intricate microbial diversity and associated metabolic activities. Throughout the fermentation process, dominant microbial species included Enterobacter, Erwinia, Kluyvera, and Pantoea from the prokaryotic group, and Fusarium, Cladosporium, Kurtzmaniella, Leptosphaerulina, Neonectria, and Penicillium from the eukaryotic group. The key metabolites identified were ethanol, and lactic, acetic, and citric acids. Notably, the bacterial community plays a crucial role in flavor development by utilizing metabolic versatility to produce esters and alcohols, while plant-derived metabolites such as caffeine and linalool remain stable throughout the fermentation process. The undirected network analysis revealed 321 interactions among microbial species and key substances during the fermentation process, with Enterobacter, Kluyvera, and Serratia showing strong connections with sugar and various volatile compounds, such as hexanal, benzaldehyde, 3-methylbenzaldehyde, 2-butenal, and 4-heptenal. These interactions, including inhibitory effects by Fusarium and Cladosporium, suggest microbial adaptability to subtropical conditions, potentially influencing fermentation and coffee quality. The sensory analysis showed that the final beverage obtained a score of 80.83 ± 0.39, being classified as a specialty coffee by the Specialty Coffee Association (SCA) metrics. Nonetheless, further enhancements in acidity, body, and aftertaste could lead to a more balanced flavor profile. The findings of this research hold substantial implications for the coffee industry in humid subtropical regions, offering potential strategies to enhance flavor quality and consistency through controlled fermentation practices. Furthermore, this study contributes to the broader understanding of how microbial ecology interplays with environmental factors to influence food and beverage fermentation, a topic of growing interest in the context of climate change and sustainable agriculture. [ABSTRACT FROM AUTHOR]

Coffee industry in Indonesia in the short- and long terms has the potential to boost the country's economy which can be seen in the form of structure, behavior, and performance. Market forces affect the market structure in an industry. The formation of the market structure affects a company's behavior which further affects the performance of the company. The data used in this study is sourced from the Central Statistics Agency. The study measures the relationship of structure and other factors that affect the performance of the Indonesian coffee industry using a multiple regression model. Our findings show that the coffee processing industry in Indonesia has an oligopoly structure with a fairly high market barrier. The market behavior of the coffee processing industry is seen in terms of price strategy, products, and promotion. The performance of the coffee processing industry in Indonesia has an increasing trend every year. A positive trend results in good performance for the company so that it will increase the level of profit. Based on the regression results, the Minimum Cost Price which represents the performance of the Indonesian coffee processing industry is significantly influenced by the Efficiency Value. CR4 value and Labor Productivity have no real effect on the Minimum Price Cost. The pattern of the relationship between Efficiency and Labor Productivity to the Minimum Price Cost has a positive effect while CR4 has a negative effect. [ABSTRACT FROM AUTHOR]

In this work, coffee silverskin (CSS) fibers were subjected to alkali pretreatment (ALK‐CSS) and alkali pretreatment, followed by a 4‐bar steam explosion process (SEW4). Both treated fibers presented a higher degree of crystallinity, enhanced thermal resistance and also cleaner, rough, and defibrillated surface due to the removal of noncellulosic components, as was shown in scanning electron microscopy, thermogravimetric analysis, Fourier‐transform infrared spectra, and x‐ray diffraction (XRD) results. The SEW4 fibers were incorporated into the poly(butylene adipate‐co‐terephthalate) (PBAT) matrix in contents up to 5% wt. through melt processing. PBAT/SEW4 composites were evaluated by their microstructure, thermal properties, degree of crystallinity, and hydrophilic behavior. XRD results showed PBAT/SEW4 composites with higher degrees of crystallinity and contact angle tests revealed increased composite hydrophobicity with the increase of SEW4 content in the PBAT matrix. This work describes the importance of recovering coffee lignocellulosic waste and producing value‐added by‐products, especially in packaging manufacturing. [ABSTRACT FROM AUTHOR]

Spent coffee grounds (SCGs) constitute the main solid residue of the coffee brewing process. SCGs are generated in significant amounts daily, worldwide. The effective management of this waste through biological processes is still an unresolved problem. In this study, the application of hydrodynamic cavitation (HC) as a pre-treatment method for improving the biodegradability of SCGs suspended in municipal wastewater was proposed. An orifice plate with a conical concentric hole having inlet/outlet diameter of 3/10 mm was applied as the cavitation inducer. Three inlet pressures were chosen: 3, 5 and 7 bar. The effects in time intervals of 0, 5, 10, 20, 30 and 45 min were evaluated. The application of HC led to enhanced biodegradability for each case. The results of multi-criteria decision indicated that the most efficient combination in terms of biodegradability and energy usage was obtained at the pressure of 5 bar and duration of 20 or 30 min, depending on the adopted weights. The improvements of DOC/TOC (dissolved organic carbon/total organic carbon) ratio were 57% and 71%, as compared to the untreated samples. The release of caffeine was found at pressures of 5 and 7 bar. However, at 5 bar, this effect was noticed for the longest times, 30 and 45 min, respectively. [ABSTRACT FROM AUTHOR]

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Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees' chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce highquality coffees. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the quality of the product. It was discovered that processing coffee at a higher altitude level yielded a smaller increase in bitterness. This led to a better Specialty Coffee Association (SCA) score in cupping and, consequently, to better preservation of the coffee quality. The storage time affected the aroma by associating roaster aromas with older coffees. Although the assessed origins had the same NIR spectra, differences in peak intensity lead to variations in the flavor and aroma of the coffee. Furthermore, although green beans prolong quality allowing a SCA score of 84.73 ± 2.81 after 4 months of storage, roasted coffee at higher altitudes could also maintain the quality between production and consumption (SCA score of 80.22 ± 0.91 after 2 months). Finally, this research found that the instrumental equipment helped to find minor changes in the sensorial profile, and with these changes correlated with the sensorial panel, the best conditions to preserve coffee quality were found. [ABSTRACT FROM AUTHOR]

Robusta and Arabica coffee are two types of coffee widely consumed by Indonesians. Both tend to be acidic in pH level when they are brewed. Patients who experience prosthodontic treatment using NiCr metal restorations and consume coffee habitually will be more liable to salivary pH decrease, thus accelerating the corrosion process on the restorations and causing the release of metal ions. This study aims to determine the comparison of Ni ion release in NiCr restoration after being immersed in Robusta and in Arabica coffee brew. Furthermore, this study also intends to find out how the length of immersion will affect on the amount of released Ni ions. The design of this study is post test control group design. 27 NiCr restoration samples in circular shape (d = 10mm, t = 1mm) were divided into 9 groups, and each were incubated at 37°C. Afterwards, a test on Ni ion release was conducted by using the Atomic Absorption Spectrometry tool. Statistical analysis used the data is analyzed by the one way ANOVA test which yielded data significance value p=0.000 (p<0.05). The release of Ni ions in NiCr restorations after immersion in Arabica is greater than that in Robusta coffee. Moreover, the length of immersion process also has an effect on the number of Ni ions being released. [ABSTRACT FROM AUTHOR]

The development of coffee in West Java has experienced a very rapid increase in production. Coffee is a commodity that has economic value and is a superior commodity that helps the economy and GDP in West Java. Therefore, this research has the purpose of determine the effect factors of production on the output and measuring technical efficiency in the coffee processing industry in West Java. The type of data used is secondary data related to the coffee processing industry for the period 2011 to 2020. The research method used is the Stochastic Frontier Analysis approach using the Cobb-Douglas production function. The results of the study indicate that the coffee processing industry in West Java during the period from 2011 to 2020 is not technically efficient with a coefficient of 0.76. The variable of capital has a significant negative effect on the output produced by producers in the coffee processing industry, while the variable of labor and raw materials has a significant positive impact on the output produced by producers in the coffee processing industry in West Java. [ABSTRACT FROM AUTHOR]

The metataxonomic diversity and microbial composition of microorganisms during the coffee fermentation process as well as their relationship with coffee quality were determined across 20 farms in the department of Cesar, Colombia, by sampling coffee fruits from Coffea arabica; Var. Castillo General®, Var. Colombia, and Var. Cenicafé 1. In each farm, the fruits were processed and the fermentation process took place between 10 and 42 h following this. Three samples of mucilage and washed coffee seeds were collected per farm during the fermentation process. The microorganisms present in the mucilage were identified using metataxonomic methods by amplifying the 16S rRNA gene for bacteria and ITS for fungi. The microorganisms' morphotypes were isolated and identified. The analysis of bacteria allowed for the identification of the following genera: Gluconobacter, Leuconostoc, Acetobacter, Frateuria, Pantoea, Pseudomonas, Tatumella, and Weisella, as well as unclassified enterobacteria; the Lactobacillacea and Secundilactobacillus families were only identified in the Var. Cenicafé 1. For fungi, the top 11 genera and families found included Hanseniaspora, Candida, Meyerozyma, Wickerhamomyces, Pichia, f-Saccharomycodaceae, f-Nectriciae, unclassified fungi, and Saccharomycetaceae, which were only found in Cenicafé 1. A total of 92% of the coffee samples obtained scored between 80.1 and 84.9, indicating "Very Good" coffee (Specialty Coffee Association (SCA) scale). Farms with the longest fermentation times showed better coffee attributes related to acidity, fragrance, and aroma. During coffee fermentation, there is a central microbiome. The differences between the microorganisms' genera could be influenced by the coffee variety, while the specific conditions of each farm (i.e., altitude and temperature) and its fermentation processes could determine the proportions of and interactions between the microbial groups that favor the sensory characteristics responsible for coffee cup quality. [ABSTRACT FROM AUTHOR]

In this study, the removal efficiency of chemical oxygen demand (COD), color, turbidity, phosphate, and nitrate from wet coffee processing wastewater by pulsed-electrocoagulation process (PECP) was examined with various factors such as pH: 3–11, reaction time: 15–75 min, current: 0.150–0.750 Amp, and electrolyte concentration: 0.25–1.25 g/L. Several operational parameters for the treatment of wet coffee processing wastewater utilizing the PECP have been optimized through the application of the surface response design technique, which is based on the central composite design. A quadratic model helped estimate the percentage removal of COD, color, turbidity, phosphate, and nitrate with power consumption under various situations. It also evaluated the significance and their interaction with independent variables using analysis of variance (ANOVA). Through the use of statistical and mathematical techniques, optimum conditions were determined in order to remove the maximum pollutant and nutrient while using the minimum of power. The results showed that the removal of COD—98.50%, color—99.50%, turbidity—99.00%, phosphate—99%, and nitrate—98.83%, with a power consumption of 0.971 kWh m−3 were achieved at pH-7, NaCl dose of 0.75 g/L, electrolysis duration of 45 min, and current of 0.45 Amp. Therefore, under the different operating conditions, the PECP demonstrated to be a successful technique for pollutant removal from wastewater and industrial effluent. [ABSTRACT FROM AUTHOR]

Tunable solvents represent a new generation of environmentally friendly solvents with potential applications in the effective extraction of bioactive compounds, including supramolecular solvents (SUPRAS). This study aimed to optimize caffeine extraction from coffee processing wastewater (CWW) using SUPRAS of various compositions. An extreme vertices design was employed to evaluate the SUPRAS composition. The synthesis of SUPRAS involved two amphiphiles (1‐hexanol and decanoic acid) in hydro‐organic solutions of tetrahydrofuran (THF). A statistical modeling approach was used to characterize the process and determine the optimal conditions for potential scale‐up within the coffee processing industry. The results indicated that SUPRAS offer a promising alternative to traditional solvents for extracting caffeine from CWW. The highest experimental extraction rate (~ 62%) was achieved using a 15% 1‐hexanol in a hydro‐organic solution of THF (47% v/v). This mixture corresponded to the optimum predicted by a special cubic statistical model (R2 = 0.9367; Adj‐R2 = 0.8608, and RSME = 3.2795). The percentage of caffeine extracted from CWW is considered acceptable, given the compound's affinity for water and the rapid (1 min) and straightforward approach employed. Moreover, the use of SUPRAS reduced solvent consumption, and the proposed statistical model identified conditions that maximized caffeine extraction while minimizing THF usage. This method can potentially lower process costs and solvent consumption. For large‐scale extraction, centrifugation can be substituted with spontaneous sedimentation. Overall, these findings have significant implications for the valorization of CWW, providing a sustainable and efficient method for the extraction of valuable compounds. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

With its extensive production and consumption, the coffee industry generates significant amounts of lignocellulosic waste. This waste, primarily comprising coffee biomasses, is a potential source of cellulose. This cellulose can be extracted and utilized as a reinforcing agent in various biocomposites with polymer matrices, thereby creating high-value products. One such biodegradable polymer, Poly(butylene adipate-co-terephthalate) (PBAT), is notable for its properties that are comparable with low-density polyethylene, making it an excellent candidate for packaging applications. However, the wider adoption of PBAT is hindered by its relatively high cost and lower thermomechanical properties compared with conventional, non-biodegradable polymers. By reinforcing PBAT-based biocomposites with cellulose, it is possible to enhance their thermomechanical strength, as well as improve their water vapor and oxygen barrier capabilities, surpassing those of pure PBAT. Consequently, this study aims to provide a comprehensive review of the latest processing techniques for deriving cellulose from the coffee industry's lignocellulosic by-products and other coffee-related agro-industrial wastes. It also focuses on the preparation and characterization of cellulose-reinforced PBAT biocomposites. [ABSTRACT FROM AUTHOR]

In the present research, the local and global dynamic advertising and competitive pricing are considered in the form of an integrated differential game model in the dual-channel supply chain of a coffee processing company. Furthermore, integrated mathematical analyses are presented to examine the equilibrium paths of the game. One of the main novelties of this study is to consider the state variable as the amount of credibility that is given to the customer by the global advertising of the manufacturer. According to the results, the equilibrium price of online sales is higher than the retail price. Furthermore, the advertisement volume of the manufacturer in the online channel is more than the local advertisement volume of the retailer, and the advertisement volume of the retailer is more than the global advertisement volume of the manufacturer. In this case, the profit of the manufacturer in the online channel is always more than the profit of the retailer in the traditional retail channel. Therefore, activities of the direct online channel can lead to an increase in profits, however, the conflict of channels could reduce the demands through the traditional retail channel. The sensitivity of equilibrium levels of optimal variables are also analyzed. [ABSTRACT FROM AUTHOR]

Coffee processing generates a large amount of organic waste, which has the potential for energy use through biogas production. Although Brazil dominates world coffee production, treating its residue with biogas technology is not a practice, especially due to this product's seasonality, which hampers continuous digester operation. The implementation of biogas production from coffee residues in a concept of industrial symbiosis could overcome this. This work evaluates the biogas energy potential from the main liquid residues of coffee processing (i.e., mucilage and wash water) and their integration with glycerin and cattle manure. Around 2773 m3 biogas day−1 would be produced (75% CH4), used as biomethane (734 thousand m3 year−1), or thermal energy (23,000,000 MJ year−1), or electricity (2718 MWh year−1), which could supply, respectively, all the liquefied petroleum gas (LPG) and diesel demands of the farm, all the thermal energy demands of the grain drying process, as well as electricity for 30 residences. Considering the short coffee season, the results have a broader context for the application of biogas production on coffee processing farms, envisaging that the Agroindustrial Eco-Park concept has the potential to integrate various agroindustrial sectors for energy production, residue exchange, and water recirculation. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Objective: Extraction of coffee beanusing supercritical carbon dioxide (SC-CO2) was investigated using Taguchi method to provide information about the optimum extraction condition. Methods: L9 Taguchi orthogonal array design was used to determine the optimum extraction condition. Effects of extraction pressure and temperature and moisture content of material on oil yield were investigated at levels ranging between 250-350 bar, 60-80°C and 20-40% w.b., respectively. Results: According to Taguchi method, the highest oil yield from SC-CO2 extraction was obtained at a pressure of 350 bar, temperature of 80°C and coffee bean's moisture content of 30% w.b. Based on S/N ratio calculation and ANOVA, the most influencing parameters in maximizing coffee bean oil yield were moisture content, followed by extraction temperature and pressure. Conclusion: In this study, L9 array of Taguchi Method was successfully applied to optimize the SC-CO2 extraction process on coffee bean. [ABSTRACT FROM AUTHOR]