Production Of Coffee Beans Research Articles

Microbiological, physicochemical and sensory studies of coffee beans fermentation conducted in a yeast bioreactor model

ABSTRACTCoffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. The aim of this study was to evaluate the microbiological, physicochemical, and sensory aspects of coffee beans fermentation conducted in a controlled yeast bioreactor model (New Brunswick™ BioFlo®). Fermentations were conducted with or without the addition of a selected yeast starter culture (viz., Pichia fermentans YC5.2) and different parameters, including microbial growth, bacterial diversity, inoculum persistence, sugar consumption, and metabolic compounds formation (organic acids, ethanol, and ethyl acetate), were investigated. The chemical composition of resulting fermented coffee beans was assessed by high‐performance liquid chromatography and gas chromatography–mass spectrometry, and sensorial analysis of coffee beverage was performed using the cupping test (SCA – specialty coffee association). The yeast bioreactor model enabled efficient yeast starter culture growth and ethanol (0.136 g/L.h) and ethyl acetate (1.039 mg/L.h) formation. The bacterial population was mainly represented by Pediococcus sp. and Leuconostocaceae family, as revealed by Illumina high-throughput 16S rRNA gene sequencing. The fermentation system also enabled the production of coffee beans with rich aroma composition (including D-Limonene, phenyl-acetaldehyde, and phenylethyl alcohol) and beverages with a remarkable increase in quality compared to the conventional process. With further refinements, the stirred-tank bioreactor (STR) model may be useful in designing novel bioreactors for the optimization of coffee fermentation with starter cultures.

Optimization of the extraction process of coffee pulp as a source of antioxidant

Coffee pulp is a by-product of coffee cherry processing during the production of coffee beans, and is usually disposed of as waste or used as compost. The valorization of coffee pulp is very important since a large quantity of coffee pulp is produced during coffee processing. In this study, the coffee pulp was extracted using various solvents at different temperatures and times to maximize the total phenolic content and the antioxidant activity of the extract. The total phenolic content was analyzed using Folin-Ciocalteu method, whereas the antioxidant activity was analyzed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. It was found that the total phenolic content and the antioxidant activity of the coffee pulp extract were strongly influenced by the extraction condition. The coffee pulp extract in powder form produced using a spray dryer also showed a high total phenolic content and a high antioxidant activity. The findings of this study showed that coffee pulp extract has great potential to be used as a source of antioxidants for various products such as foods, beverages, and herbals.

Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A

The coffee bean is sensitive to contamination with ocratoxigenic fungi; temperature influences the growth, and germination of these fungi, as well as the fungal toxins produced. The objectives of this study were to assess the distribution of toxigenic species, analyze the concentration of ochratoxin A (OTA) in Arabica coffee beans, and aplicate a mathematical model that considers the influence of actual temperature to predict the effects of projected temperature increase on OTA production. This toxin was, however, not detected in any of the coffee bean species analyzed here. The species with the highest incidence were Aspergillus niger and Aspergillus ochraceus. The results of the mathematical model demonstrated the influence of temperature on the production of the toxin. This information indicates the distribution of toxigenic fungal species in the regions of coffee cultivation in Minas Gerais, and thus, will assist the producers in adopting preventive measures.Practical applicationsBrazil is the largest coffee producer and exporter, which makes it a leader in the global coffee market; the state of Minas Gerais is responsible for 50% of this production. Following the global trend, Brazil has regulated the maximum permissible limit for ochratoxin A in coffee beans. This has led to a great interest in monitoring fungi and toxin production, mainly during the postharvest stage in the coffee cultivation regions of Brazil. Preventive measures can aid in the safe production of coffee beans, and the use of mathematical models capable of predicting the growth and production of fungal toxins are fundamental to informing the producers of the most favorable conditions in terms of temperature, as well as increases in ambient temperature, in specific regions of interest.

Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies

Post-harvest coffee processing involves a microbial process to remove the mucilage layer adhering to the fruits, prior to storage and transport of the coffee beans. In this study, coffee mucilage removal was done using lactic acid fermentation in a stirred-tank bioreactor (STR). Fermentation assays were done with or without the addition of starter culture (i.e., Lactobacillus plantarum LPBR01), and kinetic parameters, including microbial growth, sugar pulp consumption and metabolite production, were studied. High lactic acid bacteria (reaching 10.7 log CFU/ml at 10 h) were obtained in the STR process with the starter culture, which led to a high lactic acid productivity (0.366 g/l h) and a pH decrease to below 4.0 during the initial 10 h. A temporal analysis using Illumina high-throughput 16S rRNA Gene Sequencing (HTS) showed the Lactobacillus genus's dominance in the inoculation process, as it reached over 88% of read sequences at the end of fermentation, while the Leuconostocaceae family was the dominant bacterial group in the spontaneous treatment. The STR fermentation process led to the production of coffee beans with richer aroma composition and beverages with a notable increase in the sensorial analysis of the coffee beverages compared to those resulting from the conventional process. This new fermentation model can be used to do controlled bean fermentation to supply the coffee industry with homogeneous and high-quality coffee beans.

Production, chemical composition, and quality of Arabic coffee subjected to copper doses

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

PENATAAN MANAJEMEN SUPLAI BAHAN BAKU KOPI UNTUK KELANGSUNGAN USAHA KOPI BUBUK DI KECAMATAN MUARA SAHUNG

Production of coffee beans in the weekly market reaches 95 tons per week. The main problem faced by the business group is the limited availability of raw materials of selectively red coffee beans. This is because the coffee harvest only occurs in April to August, so that outside these months the raw materials are not available. Therefore, the study of the raw material supply management and ground coffee marketing management arrangement that continuous ground coffee business needs to be done. Descriptive research is conducted in this study, in order to describe in detail the actual situation. Data was obtained from the results of in-depth interviews (depth interviews), observation, and documentation of the farmer and member of the group management. The study revealed that the availability of raw materials of selectively red coffee beans quotation results is very limited. Raw material needs can be supplied by local purchases of villages in Muara Sahung or from other coffee production center in the District of Kaur. This effort can be achieved through compliance management raw material supply and marketing management arrangement. Keywords: management, raw materials, coffee powder

Nitrogen Use Efficiency of Coffee at the Vegetative Stage as Influenced by Fertilizer Application Method.

Nitrogen (N) is the most limiting nutrient for coffee production in Colombia. An adequate supply is especially important during the vegetative period of growth, since any deficiency during this short period is known to have lasting effects on subsequent coffee bean production. Urea fertilizer is commonly applied on the soil surface since steep slopes hamper incorporation into soil, a practice which increases the risk of N volatilization. Little information is available on N recovery during early growth stages under different fertilizer application practices. The aim of this study was therefore to provide a comparison of 15N uptake during the early vegetative growth stage under surface-applied and incorporation practices at two contrasting locations. The highest proportion of plant N derived from fertilizer (Ndff) occurred 60 days following application at the site with greater precipitation and soil organic matter, where surface application also increased the Ndff in roots and stems after 120 days. Although fertilizer N supplied approximately 20–29% of total plant N after 4 months, this fertilizer-derived N corresponded on average to only 5% of the total application, indicating that very little fertilizer (relative to how much is applied) reaches plants during this time. Apart from the difference in Ndff observed at the wetter site, there was no effect of application method on dry weight and macronutrient content in different plant components, root to shoot ratio, and leaf 13C content. However, site effects were registered for most of these measurements, with the exception of total nutrient uptake. Similarly to Ndff trends, lower root/shoot ratio and higher concentrations of N, K, and Mg in aboveground biomass were found in the site with higher rainfall and soil organic matter, likely resulting from higher soil water and N availability. These findings provide new information useful as a direction for further research looking toward increasing NUE during the vegetative stage in Colombian coffee crops.

Ochratoxin A, fungal contamination and antioxidant property of defective Arabica coffee in Benguet, Philippines

In Benguet, Philippines, efforts have been made to improve the production of high quality Arabica coffee beans (Coffea arabica). However, defects in coffee beans may still occur during post-harvest processing. Since defective coffee beans decrease the quality of coffee brews, they are commonly consumed in the municipality as beverage and are not sold commercially. In this study, the incidence of fungal and ochratoxin A contamination, in green and roasted immature and black defective coffee beans were investigated. Furthermore, the antioxidant properties of defective coffee beans were evaluated using a radical scavenging assay and metal chelating assay. It was found out that green coffee bean samples were contaminated with ochratoxigenic fungi and ochratoxin A. Roasting the green coffee bean samples decreased their total phenolic content, but increased their radical scavenging and metal chelating activities. The antioxidant activities, however, were statistically lower than standard antioxidants such as L-ascorbic acid, gallic acid and ethylene diamine tetraacetic acid (ρ<0.05). Ochratoxin A levels in defective green coffee beans also decreased after roasting. While phenolic compounds contribute to the antioxidant activities of the green coffee beans, the antioxidant activities of roasted coffee beans may be attributed to other antioxidant compounds formed during roasting. There is a need to further process contaminated defective coffee beans prior to utilization to isolate antioxidant compounds and remove ochratoxin A.

Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production.

Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.

Gene cloning and transformation of Arabidopsis plant to study the functions of the Early Responsive to Dehydration gene (ERD4) in coffee genome

Coffee plant is one of the most important industrial crops, and the two popular cultivars, Coffea arabica and Coffea canephora, contribute to the production of almost all coffee beans around the world. Although the demand for coffee beans is continually increasing, the steady production of coffee beans is hampered by many factors, such as environmental stresses, insect pests, and diseases. Traditional breeding could be used to develop new coffee cultivars with a higher productivity under these harsh conditions, and a biotechnological approach can also be used to improve coffee plants in a relatively short period of time. To develop new coffee cultivars via a biotechnological approach, it is necessary to discover potential candidate genes and determine their functions in coffee plants. However, it is technically difficult to introduce foreign genes into coffee genome and takes long time to analyze gene function in coffee plants. To overcome these technical difficulties, the potential coffee genes could be cloned and introduced into Arabidopsis for the rapid analysis of its biological functions under harsh environmental conditions.

Evaluation of productivity, physical and sensory quality of coffee (Coffea arabica L.), beans in coffee trees grafted on CRUO, Huatusco, Veracruz

This research evaluated the effect of two coffee propagation methods, by ungrafted rootstock and grafting, on agronomic, bean and cup quality. C. arabica is grafted onto the rootstock of C. canephora in order to tolerate nematode infestation, since the latter has a better root system than the former. The research results indicate that in comparing the two propagation methods, in terms of the average coffee bean production per plant, the ungrafted rootstock approach was better; in the diagnosis of the structure of production, the ungrafted rootstock method presented a higher percentage of physical faults than grafting; for bean and cup quality there were differences and the ungrafted rootstock propagation method was better than the grafting one; in aromatic descriptors most varieties differed as a result of the propagation method. Therefore, the propagation methods affected the agronomic, bean and cup qualities of coffee.

Growth Opportunities and Employment Creation Potential of Zambia's Coffee Value Chain

The main objective of this study was to identify the actors in the coffee value chain in Zambia as well as to identify and assess the opportunities and employment creation potential of the value chain. The study found that the potential for the growth of the coffee sector lies in Zambia’s production of the globally competitive Arabica coffee variety; the increasing global demand for specialty coffee in premium niche markets (mainly based on fair trade and organic farming principles); and the existence of institutional arrangements such as the Zambia Coffee Growers Association that promote, regulate and coordinate the development of coffee in Zambia. However, despite this potential, the coffee sector has been experiencing a downward trend in production and export of coffee beans. While a wide range of constraints from production to policy issues limit the growth of the coffee sector, the most noteworthy factors are the long production period of the coffee plant which acts as a disincentive to invest in coffee production; the lack of research programmes; limited Zambian brand recognition; and the lack of accessible and affordable financing for coffee growers. Sustainable growth and employment creation in the coffee sector can be achieved through coherent strategies such asthe government working with the private sector to come up with innovative ways of availing affordable financing mechanisms for farmers. The government should also facilitate the development of technologies and marketing strategies to ensure that Zambian coffee fetches premium prices on the world market.

Bioactive micronutrients in coffee: recent analytical approaches for characterization and quantification.

Production of coffee beans is an important lifeline for the economy of several countries in Latin America, Africa, and Asia. The brew from this well sought for cash crop is readily consumed due to its good sensory qualities owing to the presence of many micronutrients. Some of these chemical compounds possess biological activities, including antiproliferative, antioxidant, and antimicrobial effects. Four representative groups of these micronutrients, namely, caffeine, chlorogenic acid, diterpenes, and trigonelline, play key roles in these bioactive effects of coffee. In order to guarantee the quality of coffee products and to protect consumer interest and safeguard their well-being, it is extremely important to employ sensitive and accurate analytical methods in the characterization and quantitative determination of these bioactive constituents. This review aims to present recent applications in this regard.

Natureza e progresso econômico no Noroeste Paulista (1910-1920)

A história da colonização de grande parte do interior paulista está intimamente relacionada ao processo de expansão da cafeicultura, iniciada em meados do século XIX. O desejo imperioso de alcançar solos férteis impulsionou milhares de trabalhadores em direção às novas fronteiras agrícolas, que se alargavam em movimentos contíguos, rumo às regiões mais recônditas do território, fazendo surgir cidades, muitas das quais crescendo ao lado da malha ferroviária que se ampliava impulsionada pelos investimentos públicos e privados interessados nos fluxos de capitais oriundos dessa intensa atividade cafeeira. A região Noroeste, inserida neste processo macroeconômico, tornou-se, na década de 1920, uma das mais ricas zonas produtoras de café do estado de São Paulo, e sua condição de franja pioneira em ascensão permite, de modo especial, o estudo das interações entre o homem e a natureza no passado, sob o olhar crítico da história ambiental.

Zinc supplementation, production and quality of coffee beans

Besides its importance in the coffee tree nutrition, there is almost no information relating zinc nutrition and bean quality. This work evaluated the effect of zinc on the coffee yield and bean quality. The experiment was conducted with Coffea arabica L. in "Zona da Mata" region, Minas Gerais, Brazil. Twelve plots were established at random with 4 competitive plants each. Treatments included plants supplemented with zinc (eight plots) and control without zinc supplementation (four plots). Plants were subjected to two treatments: zinc supplementation and control. Yield, number of defective beans, beans attacked by berry borers, bean size, cup quality, beans zinc concentration, potassium leaching, electrical conductivity, color index, total tritable acidity, pH, chlorogenic acids contents and ferric-reducing antioxidant activity of beans were evaluated. Zinc positively affected quality of coffee beans, which presented lower percentage of medium and small beans, lower berry borer incidence, lower potassium leaching and electrical conductivity, higher contents of zinc and chlorogenic acids and higher antioxidant activity in comparison with control beans.

Trading the Happy Object: Coffee, Colonialism, and Friendly Feeling

Trading the Happy Object: Coffee, Colonialism, and Friendly Feeling

Reconnaissance of selected PPCP compounds in Costa Rican surface waters

Eighty-six water samples were collected in early 2009 from Costa Rican surface water and coastal locations for the analysis of 34 pharmaceutical and personal care product compounds (PPCPs). Sampling sites included areas receiving treated and untreated wastewaters, and urban and rural runoff. PPCPs were analyzed using a combination of solid phase extraction and liquid chromatography tandem mass spectrometry. The five most frequently detected compounds were doxycycline (77%), sulfadimethoxine (43%), salicylic acid (41%), triclosan (34%) and caffeine (29%). Caffeine had the maximum concentration of 1.1 mg L −1, possibly due to coffee bean production facilities upstream. Other compounds found in high concentrations include: doxycycline (74 μg L −1), ibuprofen (37 μg L −1), gemfibrozil (17 μg L −1), acetominophen (13 μg L −1) and ketoprofen (10 μg L −1). The wastewater effluent collected from an oxidation pond had similar detection and concentrations of compounds compared to other studies reported in the literature. Waters receiving runoff from a nearby hospital showed higher concentrations than other areas for many PPCPs. Both caffeine and carbamazepine were found in low frequency compared to other studies, likely due to enhanced degradation and low usage, respectively. Overall concentrations of PPCPs in surface waters of Costa Rica are inline with currently reported occurrence data from around the world, with the exception of doxycycline.

Fertilizer nitrogen in fertigated coffee crop: Absorption changes in plant compartments over time

Nitrogen (N) dynamics in plants during their development in agricultural crops has to be well understood in order to design management practices that lead to maximum productivity with minimum N loss from the system. In a labeled fertilizer field study 15N accumulation in different plant parts of mature coffee was observed over time. The objective was to ascertain the time of greatest crop N demand as a scientific basis for designing fertigation schedules. Coffee plantations of central Brazil are routinely fertigated only with extremely high applications of N. Good coffee bean production should be sustainable by applying lower N quantities at those frequencies designated by additional scientific criteria. The experiment was carried out over a complete coffee cropping cycle (2008/2009) in a field of low soil fertility in the Brazilian savanna “cerrado”. Rates of 0, 200, 400, 600 and 800 kg N ha −1 year −1 as 15N-labeled urea were applied via fertigation, divided equally over the year into 26 portions, distributed every 14 days. Changes of N absorption in various plant compartments indicated that fertilizer use could be improved if a lower rate is applied only up to the beginning of fruit maturation, focusing on the stage before fruit filling. This specific stage was found to be the period of greatest N consumption by leaf and fruit. 15N absorption data showed that it is possible to decrease the routine fertilization rate of 600 to a much lower value, of order of 200 kg N ha −1 without decreasing the production of coffee beans.

Effect of zinc and its form of supply on production and quality of coffee beans

In Brazil, the usual forms of zinc (Zn) supply to coffee plants have limitations that compromise the element availability to the plant. This study proposes to test an alternative approach to supplying the nutrient to Coffea arabica L. using trunk implanted zinc tablets. Additionally, the effect of Zn on the production and quality of coffee beans was also evaluated. The highest total coffee bean production was recorded in plants implanted with Zn tablets (TA), while the lowest was recorded in the control treatment, without zinc supply (WZn), reaching a bianual production of 188.2 and 130.1 60-kg bags of processed beans per hectare, respectively. In the treatments where Zn were applied as tablet implantation or as foliage spraying (SZn); the bean size was larger, while the grain electrical conductivity and potassium leaching were lower compared with WZn. Zn supply via tablet implantation into tree trunks provides yield and quality similar to those obtained by foliage spraying. Independent of the form of supply, Zn positively influences the production and quality of coffee beans.

Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis

* Coffea arabica (Arabica) and Coffea canephora (Robusta) are the two main cultivated species used for coffee bean production. Arabica genotypes generally produce a higher coffee quality than Robusta genotypes. Understanding the genetic basis for sucrose accumulation during coffee grain maturation is an important goal because sucrose is an important coffee flavor precursor. * Nine new Coffea genes encoding sucrose metabolism enzymes have been identified: sucrose phosphate synthase (CcSPS1, CcSPS2), sucrose phosphate phosphatase (CcSP1), cytoplasmic (CaInv3) and cell wall (CcInv4) invertases and four invertase inhibitors (CcInvI1, 2, 3, 4). * Activities and mRNA abundance of the sucrose metabolism enzymes were compared at different developmental stages in Arabica and Robusta grains, characterized by different sucrose contents in mature grain. * It is concluded that Robusta accumulates less sucrose than Arabica for two reasons: Robusta has higher sucrose synthase and acid invertase activities early in grain development - the expression of CcSS1 and CcInv2 appears to be crucial at this stage and Robusta has a lower SPS activity and low CcSPS1 expression at the final stages of grain development and hence has less capacity for sucrose re-synthesis. Regulation of vacuolar invertase CcInv2 activity by invertase inhibitors CcInvI2 and/or CcInvI3 during Arabica grain development is considered.