Green Beans Research Articles

Design of a traceability system for a coffee supply chain based on blockchain and machine learning

Purpose: This paper aims to develop a coffee supply chain traceability system based on Blockchain (BC) and Machine Learning (ML) with the aim of ensuring the quality of coffee beans production. BC functions to ensure supply chain performance, while the ML model ensures product quality.Design/methodology/approach: Smart Contracts will be built on the Ethereum Virtual Machine BC network based on Ethereum. The ML model to identify good and bad green coffee beans will be built using different YOLO algorithms, which will go through training and validation stages, namely using the k-fold cross validation method. The ML model algorithm is based on Convolutional Neural Network (CNN) using YOLOv5m, YOLOv6m and YOLOv7. The best model will be chosen based on the results of cross-validation with test data in the form of coffee image data that the model has never seen (unseen data). The whole process of building the ML model is done on the Google Collab Pro+ Virtual Machine.Findings: YOLOv5m outperformed the other models in both non-augmented and augmented training datasets, highlighting the proficiency of YOLOv5m in managing compact datasets and its resilience in the face of data augmentation, positioning it as a prime selection for quality discernment tasks within the realm of green coffee beans. The smart contracts offer an all-encompassing approach for user management, monitoring product status, and presenting traceability data within the framework of coffee plantation administration.Originality/value: This research contributes to the development of blockchain network as a solution to implement traceability systems along coffee supply chains in Indonesia. Moreover, it shows that while blockchain can ensure the process of production along the coffee supply to follow certain guidelines, machine learning can verify whether the product that was produced by utilizing BC is of high quality/acceptable.

Path analysis of yield and yield components in snap bean (Phaseolus vulgaris L.) genotypes

Path analysis of yield and yield components in snap bean (Phaseolus vulgaris L.) genotypes

Almond By-Products Substrates as Sustainable Amendments for Green Bean Cultivation.

Almond processing generates a high quantity of by-products, presenting the untapped potential for alternative applications and improved sustainability in production. This study aimed to evaluate whether the incorporation of almond by-products (hulls/shells) can improve the biochemical characteristics of green bean pods when used as an alternative to traditional growing media in green bean plants. Four substrates were prepared: the Control substrate (C): 70% peat + 30% perlite; substrate (AS): 70% peat + 30% shells; substrate (AH): 70% peat + 30% perlite + 1 cm hulls as mulch; substrate (MIX): 70% peat + 15% shells + 15% hulls. Plants were grown in each of these substrates and subjected to two irrigation levels, 100% and 50% of their water-holding capacity. Biochemical parameters (photosynthetic pigments, total phenolics, flavonoids, ortho-diphenols, soluble proteins, antioxidant capacity) and color were evaluated in the harvested pods. Results showed that pods from plants growing in AH substrate presented statistically significant higher values in their total phenolic content, while AS and MIX substrates did not reveal significant benefits. Summarily, this study highlights the potential of almond hulls as a promising medium for green bean cultivation, particularly when employed as mulch. Further research is recommended to gain a more comprehensive understanding of the application of almond by-products as natural fertilizers/mulch.

Biochemical composition of the beans of local coffee cultivars from southwestern Saudi Arabia

Coffee (Coffea arabica L.) is an economically and culturally important crop for the communities of the southwest mountain regions of Saudi Arabia. The objective of the study was to characterize the biochemical composition of the dry green beans of the coffee cultivars grown there. The analysis of variance revealed significant differences among the 66 accessions studied for all eight biochemical compounds analyzed especially, caffeine, trigonelline and chlorogenic acid. Remarkably, caffeine concentrations varied from 0.75 g 100 g−1 in accession KSA-38–1.51 g 100 g−1 in KSA-47 and trigonelline concentrations varied from 0.81 g 100 g−1 in KSA-69–1.64 g 100 g−1 in KSA-6R. However, 55% and 64% of the accessions had low to moderate caffeine and trigonelline concentrations, respectively. Chlorogenic acid concentration varied from 2.35 g 100 g−1 in KSA-3R to 4.33 g 100 g−1 in KSA-32. Because these compounds are the most important bitterness attributes contributing to coffee quality, significant differences in beverage quality are expected between the accessions. Furthermore, the results of the multivariate analysis indicated the presence of considerable diversity among the 66 accessions. The hierarchical cluster analysis grouped the genotypes into fourteen clusters. The observed divergence suggests that genetic gains for biochemical features are possible. Therefore, we recommend accessions KSA-1, KSA-9R, KSA-10, KSA-29, KSA34, KSA37, KSA-38, KSA-39 and KSA-60 for further evaluation.

Green Robusta Coffee Bean Extract (GRCBE) inhibits bone loss in wistar rat models of Lps P. gingivalis and NiTi wire-induced experimental periodontitis

Oral exposure to alloys frequently leads to negative reactions, both in the immediate area and across the body. The usage of coffee extracts is anticipated to enhance cellular function by counteracting the effects of pro-inflammatory signals that are involved in chronic inflammatory responses triggered by inflammatory agents like bacteria and metal ions. The objective is to develop a new approach using an extract obtained from Robusta coffee beans as an anti-inflammatory substance, which may have therapeutic benefits in preventing bone loss in Periodontitis Rat. The main cause is primarily attributed to the existence of metals and LPS P. gingivalis in the oral cavity. Methods. A randomized controlled trial was conducted, enroling 35 male Wistar rats that were divided into 7 groups and used as the experimental animals. Groups 1–4 consisted of rats that did not receive any therapy, while groups 5–7 comprised rats that were treated with GRCBE. The rats were subjected to decapitation after 14 days. The Green Robusta Coffee bean extract (GRCBE) was derived from the unprocessed green beans of Javanese Robusta coffee. We discovered in prior experimental experiments that GRCBE at a concentration of 500 mg/ml can inhibit the progression of periodontitis in rats. The substances used to cause inflammation and immune system impairment were NiTi wire and LPS P. gingivalis. Immunohistochemistry was used to assess the expressions of OCN, BMP2, and COX-2. Results. The simultaneous exposure of P. gingivalis lipopolysaccharide (LPS) and NiTi wire in rats led to an upregulation of OCN and BMP2 expression, while the expression of COX-2 reduced. The administration of GRCBE resulted in a steady drop in pro-inflammatory biomarkers, specifically OCN and BMP2, while the anti-inflammatory biomarker COX2 rose. In conclusion. In the field of dentistry, the coexistence of P. gingivalis LPS and metallic biomaterials can influence the occurrence of alveolar bone resorption in a rat model of periodontitis. GRCBE exhibits potential as an innovative approach for reducing periodontitis induced by the simultaneous activation of metal and LPS P. gingivalis. In this setting, it has the potential to be employed as an anti-inflammatory remedy.

Green Synthesis of Selenium Nanoparticles using Green Coffee Beans: An Optimization Study.

In this study, ultrasonication extraction of some bioactive compounds from green coffee beans was optimized with the response surface method using Box-Behnken experimental design. The best condition was selected as 90.90 W ultrasonic power, 33.63 min sonication time and 30 % solid concentration. The responses obtained under optimum conditions had TPC, DPPH and CUPRAC values identified as 6603.33±2025.94 ppm GAE, 9638.31±372.17 ppm TE and 98.83 mmol, respectively. Microwave-assisted selenium nanoparticle production was carried out using the extract obtained under optimized conditions. The produced selenium nanoparticles showed absorbance between 350-400 nm. The surface morphology and size of the nanoparticles were determined by transmission electron microscopy (TEM) and spherical nanoparticles of about 100 nm were produced. Functional groups affecting the reduction were determined by FTIR analysis. In addition, the produced selenium nanoparticles had amorphous (non-uniform) structure and could maintain their stability at high temperatures.

Reclamation, land suitability evaluation and management strategy for soils of Tin mined area of Barkin Ladi, Plateau State, Nigeria

The rate of increase in land area used by man is continuously increasing with population growth, with resultant environmental degradation caused by mining and other anthropogenic activities. However, reclamation as well as land suitability evaluation are considered the basis and critical steps for determining the reuse direction of degraded land caused by several years of mining activities. Therefore, the present study was carried out to evaluate the land suitability for different crops production and suggest management practices for their reclamation. Parcel of land covering 224.29 ha on the northern part of Barkin Ladi in Plateau State, Nigeria was surveyed at a detailed scale of 1:6,000. Soil physical condition (petroplinthite), chemical fertility (nutrient retention and availability), low to moderate plant available water, poorly drained condition and erosion hazard were the land qualities that critically limited the suitability of soil mapping units BL II to BL V for the different crops. The evaluation showed that BL I was highly suitable under current suitability for maize, cowpea, green bean, onion and mango (55.55 % of the crops). The crop proportion rated as S1 increased to 88.88 % under potential suitability. The upgrade is expected to occur when the limitations identified are properly managed. Soil unit BL V degraded by previous mining is the least rated with most of the crops as temporarily and permanently not suitable. Land levelling or terrace construction and planting of mango as well as avoidance of bush burning were among management practices suggested to reclaim the deep gully associated with the degraded mined lands. For sustainable crops production and management of the study area; contour ridges, incorporation of organic matter and inorganic fertilizers as well as construction of drainage canals are recommended.

1H NMR-based metabolic profiling of green beans of Coffea arabica var. sigararutang with different postharvest treatments

1H NMR-based metabolic profiling of green beans of Coffea arabica var. sigararutang with different postharvest treatments

Global Scenario of Vegetable Fungal Diseases

Plant diseases threaten crop production and are responsible for considerable losses in vegetables worldwide. Every year diseases cause losses up to 40 to 60% in vegetable crops. Vegetable crops are comparatively more susceptible to various types of diseases inflicted by fungi, bacteria, virus, viroid, phytoplasma and nematodes. Genera of fungal pathogens viz. Alternaria, Aschochyta, Colletotrichum, Didymella, Phoma, Phytophthora, Pythium, Rhizoctonia, Sclerotinia and Sclerotium on vegetable crops increased tremendously. Emerging seed-borne and seed-transmitted fungal plant diseases became a major threat for the vegetable seed production system. Emerging diseases in vegetable crops like tomato (early and late blight, Fusarium wilt), chili and peppers (anthracnose, Phytophthora blight), brinjal (phomopsis blight, Alternaria leaf spot), cucurbits (Downey mildew, gummy stem blight, Fusarium wilt, fruit rot, anthracnose and Cercospora leaf spot), okra (Cercospora leaf spot), pea (powdery mildew, fusarium wilt, rust and root rot), French bean (Sclerotinia stem rot), cowpea/dolichos bean (anthracnose, Sclerotinia stem rot), cole crop (black rot, Alternaria blight, downy mildew) etc. The vegetable produce is spoiled by post-harvest pathogens and makes them unfit for human consumption and market due to the production of mycotoxins. Profiling, detection and diagnosis of vegetable pathogens (diseases) are essential for better understanding of pathogens and formulation of safe disease management strategy of vegetable crops. Therefore, there is an urgent need to wide array of diagnoses of pathogens of vegetables and their in-vitro testing towards chemo-sensitivity for formulation of safe management of vegetable diseases

Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity

Cesar, a coffee-growing department in Colombia, has particular characteristics that favor the production of coffees differentiated by sensory profile, for which the acidity attribute stands out. The chemical composition and sensory quality of the coffee produced by 160 coffee growers during two production harvests (2021 and 2022) and processed by the wet method were evaluated to correlate the contents of the main acidic chemical compounds present in green coffee beans with the perceived acidity of the beverage. The chemical analysis of coffee samples utilized spectrophotometric methods and HPLC-DAD techniques. Lactic, 3,5-di-CQA and phosphoric acids were good discriminators of acidity classified as excellent; that is, with a score higher than 7.75 on the Specialty Coffee Association (SCA) scale, presenting the highest contents in the green coffee bean. There was a direct linear relationship between acidity and 3,5-di-CQA and 5-CQA and an inverse relationship between acidity and 3-CQA, 4-CQA and 4,5-CQA. These findings contribute to the understanding of the quality and chemistry of Colombian coffee.

The Effect of Chlorogenic Acid in Green Arabica Coffee Beans on the Activity of Staphylococcus aureus

Background: Gingivitis is a dental and oral health problem caused by the bacteria Staphylococcus aureus. This research utilized the antibacterial effect of the chlorogenic acid compound content of green Arabica coffee beans (Coffea arabica L.) on the activity of the Staphylococcus aureus bacteria. The aim of the research was to determine the effect of chlorogenic acid from green Arabica coffee beans and its inhibitory diameter on the activity of Staphylococcus aureus bacteria.
 Methods: The research method used was laboratory experimental with post-test only with a control group design. The research samples were green Arabica coffee bean extract with various concentrations of 25%, 50%, 75%, and 100%, which is compared to various concentrations of pure chlorogenic acid (95% Sigma-Aldrich). The chlorogenic acid content in the extract was analyzed with liquid chromatography LC-MS/MS. The large sample was determined using the Federer formula with a total sample size of 24 samples. The parameter measured was the diameter of the growth inhibition zone for Staphylococcus aureus bacteria. Data were analyzed statistically using One-way ANOVA and Post Hoc LSD, and the research results were shown in regression graphs.
 Results: The results of the analysis of chlorogenic acid content of green arabica coffee bean extract amounted to 4.29% The results of this study showed that the average diameter of the inhibition zone of green Arabica coffee bean extract with concentrations of 25%, 50%, 75% and 100% on the growth of Staphylococcus aureus bacteria was 7.65 ± 0.289 mm; 9.63 ± 0.550 mm, 10.50 ± 0.374 mm, and 12.75 ± 0.370 mm. Research shows that the higher the concentration of green Arabica coffee bean extract, the larger the diameter of the inhibition zone. 95% pure chlorogenic acid from Sigma-Aldrich displays an inhibition zone above 12.5%.
 Conclusion: Chlorogenic acid exerts a substantial inhibitory impact on the proliferation of Staphylococcus aureus bacteria.

Utilizing biowaste-derived chemicals in designing, preparing, and evaluating the biopesticidal activity of a new formulation for controlling root rot and root knot infection in green beans

Utilizing biowaste-derived chemicals in designing, preparing, and evaluating the biopesticidal activity of a new formulation for controlling root rot and root knot infection in green beans

Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel

Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).

Synthesis of nano-selenium and its effects on germination and early seedling growth of four crop plants

In this work, nano-selenium (NSe) with different shapes (wires, rods, and spherical particles) was synthesized by a wet chemical method. These synthesized products were characterized by x-ray powder diffraction (XRD) analysis, a field emission scanning electron microscope (FE-SEM) with an energy dispersive x-ray analyzer, and Raman spectroscopy. FE-SEM images revealed that nanowires with an average diameter of 30–50 nm and length of 3–5 µm, nanorods with lengths of 400–800 nm and diameters of about 20–50 nm, and spherical-shaped nanoparticles (NPs) with diameters ranging from 40 to 60 nm were successfully synthesized. The XRD and Raman analysis confirmed that all the produced NSe samples exhibited hexagonal single-phase crystalline structure with no impurity phase. All three NSe products (SeNWs, SeNRs, and SeNPs) with a concentration range of 25–150 mg/l were used to investigate the impact of shape and concentration on seed germination and seedling vigor of four different crop species, namely, green bean, okra, wheat, and radish. The results revealed that NSe at low concentrations (≤50 mg/l for SeNWs and ≤100 mg/l for SeNRs and SeNPs) can promote seed germination, plant growth, and development of all the studied crop species. However, NSe can adversely affect the growth of plants at higher concentrations (≥75 mg/l for SeNWs).

High‐pressure processing‐assisted in‐situ extraction of caffeine, chlorogenic acid, phenolic content, and antioxidant properties of green coffee bean

AbstractThis research aimed to efficiently extract valuable bioactive compounds from green coffee beans (GCBs), meeting the rising demand for natural compounds in the pharmaceutical and food industries. The study sought to overcome the limitations of conventional extraction techniques, such as low efficiency, prolonged processing, and heat‐sensitive compound degradation, by employing an eco‐friendly solvent and high‐pressure assisted extraction. Experiments were conducted at different pressure levels (300, 400, and 500 MPa), treatment times (10, 20, and 30 min), and using water, ethanol, and their combination (1:1) as solvents. The study evaluated the impact of these variables on radical scavenging activity (RSA), caffeine content, chlorogenic acid (CGA) levels, total phenolic content (TPC), pH, cyclic voltammetry, and scanning electron microscopy (SEM) analysis. Results were compared with conventional extraction and untreated extracts. High‐pressure processing (HPP) significantly enhanced RSA, reaching a maximum of 94.872 ± 0.290%, except for ethanol extracts. CGA content decreased with increasing pressure, correlating with improved antioxidant activity. Caffeine content remained higher even at shorter treatment times (1.170 ± 0.131 mg/mL). The ethanolic extract at the lowest pressure and time yielded the highest TPC (74.130 ± 1.141 mg of GAE/mL). Importantly, pH showed no significant variations. SEM analysis revealed a denser microstructure in the residual green coffee powder. Voltammetric tests confirm potent antioxidant properties due to its polyphenolics oxidizing within the potential range. This study demonstrates HPP as an eco‐friendly method for extracting bioactive compounds from GCBs. It effectively addresses the limitations of conventional extraction techniques, offering a sustainable and efficient alternative.Practical applicationsHigh‐pressure‐assisted extraction is a novel method of extracting bioactives from natural products. The current study proposes the innovative approach to optimize the processing parameters for extracting the bioactives (total phenols, CGA, and caffeine) from the GCB under HPP with improved antioxidant properties. This greener approach of high‐pressure‐assisted extraction is an alternative method to conventional extraction. This can be achieved with limited time of extraction using water or ethanol:water as a prospective alternative solvent devoid of harmful chemicals to extract with higher natural antioxidant capacity. Also, extensive research on green coffee extracts has demonstrated that extracted bioactives find applications as functional ingredients, natural preservatives, and potential natural antioxidants in the pharmaceutical and food industries.

Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions

Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions

NIR Spectroscopy application to determine the carbohydrate and lipid content in green bean coffee

Coffee flavor is influenced by the chemical concentration including the carbohydrate and lipid content. Determination of the chemical content is still using the chemical method that spend time, expensive and destructive, then a suitable method which is fast and non destructive is required especially to fulfill the needs of coffee industries. This study aimed to apply NIRS method to determine the carbohydrate and lipid content from Indonesia green bean coffee from several origin to increase the data distribution, NIR wave of 1000-2500 nm, followed by determination of the carbohydrate and lipid content using chemical method. After that, NIR data pretreatment using multiple scatter correction (MSC), first and second derivative of savitzky golay, normalization and the combinations then calibrate both the spectra and chemical data by Partial Least Square (PLS) method. Result showed that NIR spectroscopy can be used to determine the carbohydrate and lipid content in green bean coffee could be seen by the high coefficient correlation, RPD and consistency value, while the CV is lower than 2.

INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).

Group 1st of Non-pharmacological Therapy that Most Effective to Increase Hemoglobin in Pregnancy

Background: Anemia of pregnancy is still a global problem. The prevalence rate of anemia in pregnancy in developed countries at 14% and in developing countries at 51%, in Asian countries at 33.3%, Brunei Darussalam at 28.0%, Thailand at 30%, the Philippines at 32.3%, Malaysia at 26.6%, Singapore at 28.5%, and Vietnam at 23.5%. The prevalence of anemia in pregnant women in Indonesia in the 1st trimester at 3.8%, the 2nd trimester at 13.6% and the 3rd trimester at 24.8% Indonesian women die every year due to pregnancy and childbirth, while in East Java at 40%. The cause of anemia during pregnancy is nutritional deficiencies, especially lack of iron, folate, and vitamins. Aims: To determine the level of effectiveness of non pharmacology therapy to increase hemoglobin in pregnancy. Methods: Systematic review using PRISMA and PICO methods. The population of this study is all international journals and accredited national journals sinta 1-6 totaling 87 articles. The sample is 23 articles that are appropriate with the inclusion criteria. The data collection is conducted by searching research articles in the database which including Google, GoogleScholar, Research Gate, NCBI, Science Direct, SAGE, Elsevier, and Sinta. Analysis is use thematic analysis. Results: The 1st group of non pharmacology therapy can increase hemoglobin levels, namely yellow pumpkin seeds, papaya fruit, papaya leaf juice, an avocado juice, red spinach juice, sweet potato leaf decoction, red guava, roselle tea, fried catfish, green bean juice, boiled chicken eggs, soy milk, honey, 2nd group, namely moringa leaf extract, chickpeas, dates, Dutch eggplant juice, ambon bananas, 3rd group, namely katuk leaf, beets, acupuncture points SP3, LR3, KI3, red seaweed, red dragon fruit. Conclusion: The most effective non pharmacology therapy for increasing hemoglobin in pregnancy is non pharmacology therapy in 1st group.