Processing and Shelf Life of Cold Brew Organic Coffee

The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. Two parameters were investigated: temperature, and the ratio of ground coffee beans to water. This work suggests that cold brew coffee can be extracted between 15 and 20 °C over 2 to 4 h instead of 24 h as outlined in typical cold brew extraction processes. The coffee aroma was the response variable. Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. This part of the study investigates the production of firelighters from spent ground coffee beans to reduce the impact of dumping significant quantities of spent coffee grounds from coffee houses, restaurants, and baristas on landfill sites, which can lead to environmental problems such as polluting water systems, killing wildlife and disturbing ecosystems. The study used spent ground coffee beans in products such as firelighters to test their efficacy. This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while also emitting a gentle, pleasant coffee aroma.

Cililin is one of the robusta coffee producing regions in Indonesia, but there are still many people who do not know robusta coffee from Cililin, so an effort is needed to improve its quality. Coffee that goes through heating stages such as drying or roasting will cause several other chemical ingredients to change. Coffee processing can affect the characteristics and taste of the coffee produced. Soaking with sorbitol solution can retain moisture (humectant) in food and in processing that undergoes high temperature treatment so that it will not cause browning reactions One of the stages carried out in coffee processing using high temperatures is the roasting process. Therefore, a study was conducted to determine the effect of the difference in sorbitol concentration with roasting level on the characteristics of the Cililin robusta coffee products produced. This study consisted of two factors, namely sorbitol concentration (a1=10%, a2=15%, a3=20%) and roasting rate (b1 = Light Roast, b2 = Medium Roast, b3 = Dark Roast). Data processing using Two Way Anova on SPSS application version 26.0. The results showed that concentration had an effect on water content, color test and organoleptic response in color, aroma, and texture attributes, but did not affect the characteristics of caffeine levels, and pH. Roasting rate affects coffee characteristics, namely moisture content, caffeine content, pH, color test, and organoleptic response in color, aroma, and texture attributes. The interaction between sorbitol concentration and roasting rate affects the characteristics of robusta cililin coffee, namely moisture content and color test. However, it has no effect on the characteristics of caffeine levels, and pH. Keywords: Cililin Robusta Coffee, Sorbitol, Roasting Level

Shelf life of pasteurized milk in Brazil ranges from 3 to 8 d, mainly due to poor cold chain conditions that prevail throughout the country and subject the product to repeated and/or severe temperature abuse. This study evaluated the influence of storage temperature on the microbiological stability of homogenized whole pasteurized milk (75 degrees C/15 s) packaged in high-density polyethylene (HDPE) bottle and low-density polyethylene (LDPE) pouch, both monolayer materials pigmented with titanium dioxide (TiO(2)). The storage temperatures investigated were 2, 4, 9, 14, and 16 degrees C. Microbiological evaluation was based on mesophilic and psychrotrophic counts with 7 log CFU/mL and 6 log CFU/mL, respectively, set as upper limits of acceptability for maintaining the quality of milk. The microbiological stability for pasteurized milk packaged in HDPE bottle and stored at 2, 4, 9, 14, and 16 degrees C was estimated at 43, 36, 8, 5, and 3 d, respectively. For milk samples packaged in LDPE pouch, shelf life was estimated at 37, 35, 7, 3, and 2 d, respectively. The determination of Q(10) and z values demonstrated that storage temperature has a greater influence on microbiological shelf life of pasteurized milk packaged in LDPE pouch compared to HDPE bottle. Based on the results of this study, HDPE bottle was better for storing pasteurized milk as compared to LDPE pouch.

As a result of the conducted research, it was established that the post-harvest treatment of apple fruits with Oberigpro, the active substance of which is 1-methylcyclopropene, helps to extend the duration of their storage in the conditions of an ordinary cooled atmosphere. In addition, the processed fruits had a 14-day post-storage shelf life during which they did not lose their quality, which allows producers to extend the duration of the sales period. The fruits of the varieties treated with 1-methylcyclopropene were harder than the control ones when removed from storage. After 60 days of storage, control apples had 21.8 N less pulp hardness than treated apples. During the 14 days of the shelf life, during which the apples were at a temperature of + 19 ºC, the hardness of their pulp in the version with treatment did not significantly decrease, unlike the version where 1-methylcyclopropene treatment was not applied. During the first month of storage, an increase in the content of soluble solids (TSS) was observed in the fruits of the Dmiana variety from the variant where post-harvest processing was carried out. Control fruits on the 150th day of storage contained 0.20% titratable acids, which is 0.10% less than those treated with 1-methylcyclopropene. On the 7th day of the expiration date, the acidity of Dmiana was 0.17 in the control and 0.25% in the fruits from the experimental variant, which is 0.20 and 0.28% less than that during storage, respectively. During the shelf life, fruit weight loss in both versions of the research increased, and on the 14th day, in the version treated with 1-methylcyclopropene, the Skifske Zoloto variety was 0.76% less, and the Dmiana variety was 1.59% less than in options without processing. With the growth of mass loss, the damage of the fruit withering increased, which negatively affected their appearance. On the 14th day of the post-harvest shelf life, Dmiana apples from the variant where 1-methylcyclopropene was not used were covered with an oily coating, and Skifske Zoloto 100% were affected by tan.

This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and carbohydrate contents varied significantly with G concentration and roasting level, with light roasts exhibiting the highest moisture and fat content, but the lowest ash and carbohydrate content. Colorimetric properties showed a dose-dependent decrease in lightness and an increase in redness and yellowness with the addition of G. Additionally, pH levels increased in light and dark roasts, but decreased in medium roasts, whereas Brix values increased with G, peaking in dark roasts. Antioxidant activity, assessed by total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, improved notably in the medium and dark roasts. Textural properties including hardness, resilience, and chewiness also benefited from the addition of G. Sensory evaluations favored Yanggaeng containing 4–6% G, especially in dark roasts, for attributes such as color, scent, and overall taste. Dark roast concentrations of 4% and 6% were identified as optimal for enhancing the properties of Yanggaeng, supporting the potential of G to develop innovative high-quality desserts tailored to modern consumer preferences.

The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-CGA) in cold brew coffee were investigated by brewing four coffee samples (dark roast/medium grind, dark roast/coarse grind, medium roast/medium grind, medium roast/coarse grind) using cold and hot methods. 3-CGA and caffeine were found at higher concentrations in cold brew coffee made with medium roast coffees, rather than dark roast. The grind size did not impact 3-CGA and caffeine concentrations of cold brew samples significantly, indicating that the rate determining step in extraction for these compounds did not depend on surface area. Caffeine concentrations in cold brew coarse grind samples were substantially higher than their hot brew counterparts. 3-CGA concentrations and pH were comparable between cold and hot brews. This work suggests that the difference in acidity of cold brew coffee is likely not due to 3-CGA or caffeine concentrations considering that most acids in coffee are highly soluble and extract quickly. It was determined that caffeine and 3-CGA concentrations reached equilibrium according to first order kinetics between 6 and 7 hours in all cold brew samples instead of 10 to 24 hours outlined in typical cold brew methods.

Evaluation berries shattering phenomena of ‘Flame seedless’ vines grafted on different rootstocks during shelf life

This study aims to determine the caffeine content of Argopuro Jember robusta coffee beans based on differences in post-harvest processing methods. The research was conducted at the Jember State Polytechnic Agricultural Products Processing (PHP) Laboratory and the Jember State University Integrated Testing Unit Laboratory in June-September 2022. The samples were robusta coffee logs originating from the Argopuro area of ​​Jember. The post-harvest coffee processing process is divided into four (4) methods, namely natural processing (dry process), semi-wet processing, wet (full wash process), and honey processing. Green beans from the results of each processing method are roasted at light, medium, and dark levels. The roasted bean caffeine content test from each post-harvest processing method at each roasting level was carried out descriptively (simple, without repetition). Overall, the caffeine content of the roasted beans produced in this study still meets the SNI 01-3542-2004 standard, a maximum of 2%. The caffeine content of Argopuro Jember robusta coffee roast beans at the light roast level ranges from 1.44-1.65%, 1.38-1.92% for medium roast, and 1.61-1.81% for dark roast. The highest caffeine content in roasted beans at each roasting level is 1.65% (dry process), 1.92% (full wash process), and 1.81% (full wash process), respectively. Meanwhile, roasted beans with the lowest caffeine content with a value of 1.38% are produced using the semi-wet process processing method at a medium roast level. The fluctuations in caffeine values ​​produced in this study indicate that post-harvest processing methods do not affect the caffeine content of roasted beans at light, medium, or dark roast levels.

Coffee is one of the most popular beverages which are rich in sensory attributes. What is the best time for brewing coffee after roasting is important question for consumer. In general, people do not directly brew coffee that has just been roasted. The chemical change which causes sensory changes still continues during the resting time. Enjoying coffee is about taste, everyone has different preferences. Some people prefer bitter coffee; some people like the sour taste and some others consume sweet coffee. Therefore, information about sensory and chemical profile is needed to give several options for consumer to choose their brewing method and brewing time before the coffee has decreased in sensory quality. This current study aims to know sensory and chemical changes of cold and hot brew Arabica coffee at various resting time. The materials were coffee beans Arabica Jawa Gunung Halu obtained from Cibeber, Sidangkerta Village, Mekarsari District, Bandung Regency, West Java. The roasted bean stored at various resting time (1, 3, 5, 7, and 9 days) than brewed in cold and hot brew methods. Sensory evaluation was conducted by 10 trained panelists using quantitative descriptive analysis (QDA). Furthermore, chemical analyses which were evaluated consist of the value of pH, brix and Total Dissolved Solid (TDS). The results showed that longer resting time followed by sensory characteristics changes on aroma, after taste, sweetness that is in line with chemical attributes change in Brix. Moreover color change in line with TDS change. While the different brewing techniques show that hot brew has higher value than cold brew in most all of parameters except Brix value. Keywords — chemical, coffee, panelists , resting time, sensory

Beverage color significantly affects perceived sensory quality and consumer preference. Although the color of coffee beans is well known to vary strongly with roast level, little work has examined how roast level and brewing conditions affect the color of the final beverage. Here, we report that the color of full immersion brewed coffee is significantly affected by both roast level and brewing temperature. Coffees from three different origins were each roasted to three different levels (light, medium, and dark) and then brewed at three different temperatures (4, 22, and 92°C). Each sample was brewed toward full extraction and then diluted to precisely 2% total dissolved solids so that differences in concentration would not confound color measurements. Absorbance spectra (UV‐vis) and color tristimulus values (L*a*b*) were then collected and analyzed. We find that roast level had the strongest impact on brew color, and that brew temperature had a significant impact on color for light and medium roasts, with less impact on dark roasts. Qualitatively, the cold brewed coffees tended to be redder, while the hot brewed coffees were blacker. The results suggest that there is an opportunity to manipulate and brand brewed coffee color through judicious choices of roast level and brewing temperature.Practical ApplicationColor serves as an indicator of coffee quality and potentially could affect perceived sensory characteristics. Our results suggest that appropriate control of roast level and brew temperature could yield desired colors for novel coffee products.

Purpose: This work aimed to conduct chemical characterization, assess antioxidant activity, and quantify phenolic compounds in Amazonian Robusta Coffee beverages prepared using diverse roasting degrees and extraction methods. Theoretical Framework: Coffee is globally consumed and holds substantial importance as a commodity. Its chemical composition and biological activity of coffee are influenced by several factors, such as cultivar, roasting degree and brewing method. Methods: Amazonian Robusta Coffee beverages were prepared using diverse roasting degrees and extraction methods (Hario V60, French press and Cold Brew). Characterization was conducted to physicochemical analysis (color parameters, browning index, pH, Brix and total dissolved solids), total phenolic compounds (Folin-Ciocalteu method) and antioxidant activity (FRAP, DPPH, ABTS+ and ORAC assays). Results and Conclusions: Hario V60 beverage demonstrated the highest levels of total phenolic compounds (+50%) and antioxidant activity (+40%) across all roast levels (p<0.01), with significantly increased concentrations of total dissolved solids and phenolic compounds compared to French Press and Cold Brew. This enhanced extraction efficiency is likely due to greater surface area exposure and the percolation method. In contrast, Cold Brew exhibited higher a*, b* and Browning Index values (p<0.05), indicating more intense colors from prolonged extraction and greater melanoidin solubilization. Research Implications: This work showed the chemical composition and antioxidant activity of Amazonian Robusta coffee beverages and their potential application for sustainable production. Originality/Value: No previous study has assessed the antioxidant potential, phenolic content and physicochemical characterization of Amazonian Robusta coffee beverages.

This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture presented a greater loss in acceptance during the storage period, showing an acceptance mean close to indifference on the hedonic scale at 120 days. Nevertheless, appearance, flavor and overall quality stayed acceptable up to 150 days. The end of shelf life was estimated at about 161 days for chocolate cakes and 150 days for carrot cakes. This study showed that the current 120 days of shelf life can be extended to 150 days for carrot cake and to 160 days for chocolate cake. However, the 180 days of shelf life desired by the company were not achieved. PRACTICAL APPLICATIONSThis research shows the adequacy of using sensory acceptance tests to determine the shelf life of two food products (chocolate and carrot cupcakes). This practical application is useful because the precise determination of the shelf life of a food product is of vital importance for its commercial success. The maximum storage time should always be evaluated in the development or reformulation of new products, changes in packing or storage conditions. Once the physical–chemical and microbiological stability of a product is guaranteed, sensorial changes that could affect consumer acceptance will determine the end of the shelf life of a food product. Thus, the use of sensitive and reliable methods to estimate the sensory shelf life of a product is very important. Findings show the importance of determining the shelf life of each product separately and to avoid using the shelf time estimated for a specific product on other, similar products.

Coffee is among the most popular beverages consumed worldwide due to its taste, flavor, and alertness effects on drinkers. Besides, caffeine and chlorogenic acid are known as featured compounds of coffee, and there are various phenolic compounds, that demonstrate many benefits for human health. However, the concentrations of those compounds ingested into the human body are greatly dependent on how coffee infusions are prepared. The extraction efficiency of phenolic compounds, caffeine, and chlorogenic acid in the Arabica and Robusta coffee obtained from the light, medium, and dark roasting levels, using the hot brew (at 50°C and 90°C) and cold brew methods was studied. The total phenolic contents (TPCs) were measured by the Folin-Ciocalteu assay, while the first -order derivative spectrophotometry was used to determine the caffeine and chlorogenic acid. Generally, light-roasted Robusta had the highest caffeine (2.10±0.017% w/w), chlorogenic acid (5.63±0.011% w/w), and TPCs (45.5±0.9 mg GAE/g). For brewing experiments, 10 g of coffee was brewed (100 mL of water) for different extraction times. The results show that hot brewing at 90°C was the most efficient method for extracting the TPCs and chlorogenic acid, while cold brewing was better for extracting caffeine. Extraction efficiency increased with longer extraction times, especially for the light roasting level.

The experiment was carried out to study the quality evolution of Jonagored apples (Mallus domestica cv. Borkh) during 14 days of shelf life prior to controlled atmosphere (CA) storage. The apple were harvested from the “Fruitteelt centrum” (Velm, Belgium) in 24 September 2010 (optimal picking) and 8 October 2010 (late picking) and were stored at 18°C and 65% RH to mimic the shelf life condition. The apple then were measured for colour, firmness, soluble solid content (SSC), titratable acidity, ethylene production rate, O 2 consumption rate, CO 2 production rate and respiratory quotient (RQ) at 0, 7 and 14 days after harvest. There was a significant effect of shelf life duration in colour of the apple. The apple turn its colour from green to yellowish green at the end of shelf life. The optimal-harvested apple had a greener colour than the late-harvested apple at 0 and 7 days of shelf life except at 14 days where the older apple had a greener colour. Although the effect was not consistent, firmness of apple was affected by shelf life and picking time as well. Firmness decreased along shelf life and the optimal-harvested apples were firmer than the late-harvested apple. Apple’s acidity decreased during shelf life from 8,43 mL NaOH (optimal-harvested apple) and 8.85 mL NaOH (late- harvested apple) to 7.58 mL NaOH (optimal-harvested apple) and 7.03 mL NaOH (late- harvested apple) at the end of shelf life. Yet, acidity was not affected by picking time. Ethylene was considerably increased throughout shelf life and the late-harvested apple had a higher ethylene production level than the optimal-harvested apple. Optimal-harvested apple had a lower respiration rate than the late picked apple. Older apple consumed oxygen and produced carbon dioxide at a higher rate than the younger apple. Moreover, respiration rates as represented by O 2 consumption rate, CO 2 production rate and respiratory quotient (RQ) tended to increase along shelf life.

To screen the best roasting condition for development of new roasted brown rice products, c.f., roasted brown rice slurry, the storage stability and processing suitability of roasted brown rice powder were studied. In this study, roasted brown rice (BR) powders were prepared with different roasting levels of raw, light roast, medium roast and dark roast. Analyses of roasted BR powder's color, degradability (moisture content, water activity, and acid value), antioxidant activity, processing properties (pasting properties and thermal properties) were carried out. Lower L* value and higher a* value was observed with higher roasting levels. Degradability significantly improved in roasted samples and dark roasted sample showed the lowest water content and acid value though water activity value was the most favorable in light roasted sample (0.2<aw <0.4). Furthermore, antioxidant activity became significantly higher in roasted samples and dark roast showed the highest activity even after 4 wk of storage (21.1–25.9%). In terms of processing suitability, the increased pasting temperature and decreased peak viscosity were observed upon roasting. Advantageously, dark roasted sample showed highest cooling and heating stability. Overall, dark roasted sample showed the best storage stability and functionality, thus, selected as an optimal roasting level.