Coffee Fruits Research Articles

Positional Effects of Bottle-Baited Traps in Reducing Infestation Level of Coffee Berry Borer Hypothenemus Hampei Ferrari in Kilimanjaro Region, Tanzania

Coffee berry borer (CBB) is among the key insect pests of coffee worldwide. The use of bottle-baited traps has been in practice in several coffee-growing areas including Tanzania. However, there is limited information about the influence of height and spacing of commonly used bottle-baited traps in managing CBB in coffee-growing areas in the country. Therefore, the objective of this research was to evaluate the effect of height where traps were placed (0.6, 1.2, and 1.6 m) on the reduction of infestation level of coffee berry borers at different developmental stages of coffee fruit (green and red fruit) under field conditions. The experiment followed a completely randomized block design with a factorial arrangement and four replications, three (lower, middle, and upper) levels of height and spacing were placed for 7 months. The number of captured CBB and damaged berries percentage was evaluated. The data were analyzed by R Software (2021) through an analysis of variance and means were separated by Turkey’s (0.05). A significant minimum berries damage (0.26%) as an implication of the lowest CBB infestation level was shown at the height of 0.6 m (for all stages of berries). On the other hand, at the red berries stage, the lowest damage (11.12%) was observed at the height of 1.6 m. Generally, this study deduced that the lower the height from which the traps are placed, the lower the infestation level of CBB hence reducing crop damage by the pest.

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder.

Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.

Enhanced absorption of prenylated cinnamic acid derivatives from Brazilian green propolis by turmeric in humans and rats.

Prenylated cinnamic acid derivatives are the bioactive components of Brazilian green propolis (BGP). The effect of other botanical components on the pharmacokinetic profiles of these derivatives remains relatively unexplored. In the present study, we investigated the influence of several herbal extracts (turmeric, ginkgo leaf, coffee fruit, soybean, and gotu kola) on the plasma concentrations of cinnamic acid derivatives after BGP consumption. When the herbal extracts were co-administered with BGP in the clinical study, the area under the curve (AUC) values of artepillin C and drupanin, the major BGP components in plasma, were significantly increased by 1.7- and 1.5-fold, respectively, compared to those after BGP administration alone. Among the herbal extracts administered to rats, turmeric extract increased the AUC. Furthermore, a bidirectional transport assay suggested that artepillin C and drupanin are substrates of breast cancer resistance protein (BCRP), a drug elimination transporter. These results suggest that curcumin-containing turmeric extract may increase the plasma concentrations of artepillin C and drupanin via BCRP. Our findings enabled us to estimate the food-herb and herb-herb interactions invivo in foods and herbal medicines containing cinnamic acid derivatives and prenylated compounds.

Improving the Taste of Robusta Coffee by Fermentation with Yeast Inoculum and Its Effect on Caffeine Content

Harvesting coffee process by farmers generally executed entirety, resulting rainbow harvest. Coffee fermentation with yeast starter cultures Saccharomyces cerevisiae Y612, Candida parapsilosis Y207 and Torulospora delbrueckii Y594 was executed separately to determine the role of starter cultures on caffeine and robusta coffee taste at different maturity levels. The study was conducted at the Indonesian Industrial and Beverage Crops Research Institute in Sukabumi,, from June to November 2022. The experiment used a factorial complete randomized design. The first factor was the maturity level of the coffee and starter culture as the second factor. Fermentation was implemented for 48 hours inoculated with 108 cells/mL starter culture. The results showed that the temperature fluctuated, the pH value always decreased to 4.50 and T. delbrueckii was the starter culture with the highest activity during fermentation. Inoculum-fermented robusta coffee caffeine content was higher than non-inoculum. The lowest caffeine content was found in spontaneously fermented red fruit of 1.39%, while the highest caffeine content was produced by red fruit samples inoculated with C. parapsilosis of 2.7%. Robusta coffee with S. cerevisiae inoculation brought the best taste of robusta coffee with 82.10%, there was no significant difference between the red harvest coffee fruit and the fermented rainbow color with a starter culture. Keywords: Caffeine, Harvest, Inoculation, Maturity level, Starter cultures

Neurocognitive effects a combined polyphenolic-rich herbal extract in healthy middle-aged adults – a randomised, double-blind, placebo-controlled study

ABSTRACT Objective: This study assessed whether polyphenolic rich supplement containing Bacopa monnieri (BM: 300 mg), Panax quinquefolius ginseng (PQ: 100 mg) and whole coffee fruit extract (WCFE: 100 mg) could enhance cognitive performance, affect and cerebral-cortical activation over 28-days of intervention. Method: A randomised, double-blind, placebo-controlled, between-group study of 52 healthy adults between 35 and 65 years (M = 50.20, SD = 9.37) was conducted. Measures of cognition, affect and brain activity were measured at three time points: baseline, 28 days post intervention and 14 days post washout. At each time point, haemodynamic response in the prefrontal cortex (PFC) was measured using functional near-infrared spectroscopy (fNIRS), and serum brain-derived neurotrophic factor (BDNF). Results: The polyphenolic-rich supplement reliably improved positive affect and delayed recall compared to placebo following 28 days of supplementation. For the brain, those in the active condition showed greater PFC activation on performance of the 2-back tasks post supplementation compared to placebo (p < .05, d = 0.6). Discussion: This is the first report of a 28-day supplement intervention and 2-week follow-up study to assess changes in affect, cognition, cerebral haemodynamic response and BDNF in healthy middle-aged adults. The potential synergistic effects of polyphenolic compounds on neurocognitive function in middle-aged adults through emotional-cognitive processing and cognitive reserve are important for promoting brain and cognitive health.

The Effect of Type and Duration of Digestive Enzyme Treatment on Coffee Bean Composition

During kopi luwak production, coffee fruit is subjected to enzymatic and microbial treatment. While microbial modification of coffee fruit or beans is often investigated, there is little information regarding the influence of the enzymatic part of the process. In this study, green Arabica and Robusta beans were modified using basic animal digestive enzymes (pepsin or trypsin with α-amylase) and various treatment times (3, 6 or 12 h) to determine their effect on bioactive and other quality-affecting compounds. Analyses of coffee composition were performed using spectrophotometric and HPLC methods. Modified and control samples were significantly affected by the treatment. Among enzymes used, only proteases exhibited noticeable impact on target compounds by increasing soluble protein content in green beans. The most advantageous modification time was 3 h. The composition of beans was altered by the roasting step, with the effect not quite corresponding to the previous stage. In conclusion, enzymatic treatment of green coffee beans provides a way to alter coffee composition, which can further influence its quality.

Metataxonomic Identification of Microorganisms during the Coffee Fermentation Process in Colombian Farms (Cesar Department).

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.

Enhancing coffee diversity: Insights into the impact of sodium azide mutagenesis on quantitative and qualitative traits in Coffea arabica L

Crop improvement of coffee (Coffea arabica L.) is limited due to its low genetic variability. Induced mutagenesis is one of the most widely used breeding methods for rapidly increasing genetic diversity in many crops. The present study explored the effect of sodium azide (NaN3) on quantitative and qualitative fruit and seedling traits of Coffea arabica var Catuaí M2 derived lines. We worked with 81 derived lines obtained from M1 Catuaí seeds, previously treated on M0 during the seed stage with (NaN3) at 50 mm for eight hours. Morphological characteristics in ripe fruits as well as germination percentages in seeds were measured. In addition to these parents, four lines were used as controls to describe growth parameters of 120-day-old seedlings, established under controlled conditions. Results showed significant differences in the seed and seedling M2 derived lines (p < 0.0001). The qualitative characteristics of fruit level (length, thickness, and width) were significantly higher in 2 out of the 81 lines. The cluster analysis (Wilks, p < 0.0001) revealed divergence of growth variables by classifying evaluated lines into four different groups (p < 0.05). Principal component analysis (PCA) explained more than 80 % of the total variance between lines treated with mutagens and control plants, where all variables showed a positive association, except plant diameter and height. Qualitative characters were classified as morphological alterations in seedling growth. Morphological malformation of three cotyledons obtained the highest frequency of anormal alterations (10.08 %) followed by four cotyledons (4.30 %), and 2.61 % for dwarf plants. Our results showed that the mutagenic treatments induced heterogeneous lines across qualitative and quantitative characteristics in M2 coffee fruits and their seedlings.

Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods.

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.

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans

This study has innovative aspects related to the use of sequential inoculation technique in the coffee bean fermentation process: the inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae, in the fermentation of coffee fruit for the production of specialty natural coffees. The objective was to evaluate the effect of this technique and of the total fermentation time on the sensory attributes of the coffee beverage and on the organic acid profile, bioactive compounds, and fatty acid profile of the beans. The fermentation of coffee fruit with sequential inoculation resulted in greater acidity of the beverage and contributed to increases of up to 2 points in coffee fermented. The total fermentation time was directly related to the organic acid content, and the longer the total fermentation time was, the greater the organic acid content. The fatty acid content and bioactive compound content showed little variation among treatments.

Monitoring coffee fruit maturity using an enhanced convolutional neural network under different image acquisition settings

Monitoring coffee fruits maturity is pivotal in the decision-making process, particularly during harvesting. However, the coffee plant produces fruits of different maturity stages due to uneven flowering. Previous studies have focused on post-harvesting or reconstruction techniques to monitor coffee crops, but without a significant impact on the decision-making of management strategies, as it needs to occur before harvesting using a scalable and accurate system. Our objective in this study was: (i) to modify and employ a state-of-the-art object detection model and use it to detect and classify coffee fruits based on their maturity stages, enabling rapid and non-invasive monitoring of coffee plants and (ii) to address challenges with image-based detection in coffee field conditions. Therefore, we analyzed pre-harvesting conditions to detect coffee fruits and classify their maturity stage using a YOLOv8 model enhanced through a modification in the convolution block (RFCAConv) to increase performance without compromise computational resource. We also compared image acquisition under two illumination (natural and artificial) and three acquisition conditions: the entire third of the plant (upper, middle and bottom parts), individual branches within the plant, and individual branches against a controlled background. The proposed model achieved mAP@0.50 of 74.20 % and outperformed the standard version YOLOv8n by 1.90 % with minimal increase in computational resource. The AP for unripe, semi-ripe, ripe and overripe fruits were respectively 73.40 %, 67.10 %, 74.40 % and 71.90 %. When comparing the acquisition settings, the highest mAP was obtained when capturing images from branches against a controlled background under natural illumination. (mAP@0.50 of 72.70 %). However, branch and plant-level images also obtained relevant performance and benefit from artificial illumination. Therefore, our study presents a timely contribution as it enables the monitoring of coffee maturity before harvesting through an enhanced lightweight, state-of-the-art detection model, facilitating decision-making. Moreover, our insights further advance the progress of intelligent harvesting systems by addressing diverse field conditions and challenges for the detection and classification of coffee fruits.

Evaluation of Arabica Coffee Fermentation Using Machine Learning

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.

Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics

Mixed starter cultures of lactic acid bacteria and yeasts used in the production of fermented foods, including coffee, can improve the sensory quality and food safety. The objective of this study was to evaluate the effects of fermentation of coffee with inoculation of Lactiplantibacillus plantarum followed by Saccharomyces cerevisiae and the effects of fermentation time on the aroma and flavor of the coffee beverage and on the volatile composition of the roasted coffee beans. The coffee was fermented for 48 h or 96 h after inoculation of Lactiplantibacillus plantarum followed by inoculation of Saccharomyces cerevisiae or the respective controls. The aroma and flavor of the coffee beverage fermented with sequential inoculation showed complexity, with a predominance of fruity and fermented sensory notes. Forty-seven volatile compounds were identified. In addition, the sequentially inoculated coffees had greater formation of volatiles and led to greater perception of fruity and fermented flavor and aroma.

Plant Diversity and Conservation Role of Three Indigenous Agroforestry Systems of Southeastern Rift-Valley Landscapes, Ethiopia

Woody and non-woody plant species conservation is one of the ecosystem services provided by agroforestry (AF) systems across the agricultural landscapes. Little attention has been paid to assessing the conservation of plant diversity in AF systems. This study was, thus, aimed at investigating plant species diversity, structure, and composition of three AF systems in Gedeo zone of south-eastern rift–valley agricultural landscape of Ethiopia. The study was conducted in three agroforestry systems, namely, enset based, coffee–enset based (C–E based AF), and coffee–fruit trees–enset based (C–Ft–E based AF) agroforestry systems. Twenty farms representative of each AF system were randomly selected, and inventory of the floristic diversity was employed in a 10 m × 10 m sample plot per farm. A total of 52 perennial woody and non-woody plant species belonging to 30 families were recorded. Of all species identified, 33 (63.5%) were native, of which two species, namely Millettia ferruginea (Hochst.) Baker and Erythrina brucei Schweinf., were registered as endemic. The highest proportion of native species was recorded in enset based AF (93.3%), and the least were in C–Ft–E based AF (59%). According to the IUCN Red List and local criteria, 13 species were recorded as being of interest for conservation in all AF systems. The woody species Prunus africana was identified as both vulnerable by IUCN Red List and rare for 25% of species that least occur. The Shannon diversity index and richness showed that C–Ft–E based AF systems were significantly different from the two remaining AF systems. However, the species abundance and evenness did not show significant differences between the three AF systems. In general, retaining such numbers of woody and non-woody perennial plant species richness under the AF systems of the present study underlines their potential for biodiversity conservation.

Computer Vision-Aided Intelligent Monitoring of Coffee: Towards Sustainable Coffee Production

Earlier, researchers have employed computer vision-based automatic fruit detection to estimate coffee yield at the time of harvest, however, studies on the on-plant quantification of the coffee fruit are scarce. In this study, the latest version of the state-of-the-art algorithm YOLOv7 (You Only Look Once) was used for the first time. YOLOv7 was trained with 324 annotated images of fruit bearing coffee branches followed by its evaluation with 82 annotated images as validation data (supervised method) and then tested through raw images (unannotated) as test data. Meanwhile, the K-means models were trained which led to machine-generated color classes of coffee fruit for semi-supervised image annotation. Consequently, the developed model efficiently analyzed the test data with an mAP@.5 (mean average precision) of 0.89. Strikingly, our innovative semi-supervised method with an mAP@.5 of 0.77 for multi-class mode surpassed the supervised method which had mAP@.5 of only 0.60, leading to faster and more accurate annotation. While testing the yield estimation of the model in two plots, an average error of 3.78% was recorded between the predicted (pre-harvest) and ground truth (harvest) data for binary class mode. The average error for multi-class data was recorded as 3.87% for green, 3.445% for green-yellow, 5.09% for cherry-raisin, and 2.51% for dry fruits. This AI-based technology when integrated with other tools such as UAV would efficiently remotely monitor coffee field for informed decision about irrigation, fertilizer application and other measures of timely field management, hence advancing precision agriculture. Moreover, this machine learning intelligent model can be tailored for various other fruit farming.

Cara Pengelolaan Limbah Kopi

Coffee (Coffea sp.) has great potential in providing foreign exchange, making it a very important plantation crop for the economic growth of the Indonesian community. The main purpose of this publication is to learn how to manage coffee waste from various coffee components produced by the people of Indonesia. The chosen research methodology is qualitative research with a literature study. The study findings show that Indonesian coffee waste has various advantages that can be utilized by the surrounding community, such as processing coffee waste into compost, managing coffee into cascara tea, using coffee as animal feed, turning coffee fruit into coffee jam, and organic fertilizer from coffee pulp.

Structure elucidation of active compounds from Coffea canephora Pierre ex A.Froehner cascara and their potential as anticancer against breast cancer cells

Context: One approach to cancer therapy medication is exploring medicinal plants that contain one or more compounds specifically targeting cancer cells with fewer side effects. Cascara from coffee fruit (Coffea canephora Pierre ex A.Froehner) is a waste rarely processed but has various chemical contents that can be used in medicine. Aims: To evaluate the in silico and in vitro activity of compounds isolated from ethanolic extract of C. canephora cascara against HeLa and MCF-7 breast cancer cells. Methods: Isolation of the compounds by radial chromatography and thin layer chromatography techniques, and the chemical structures were elucidated by infrared radiation, ultraviolet, nuclear magnetic resonance spectroscopy, and mass spectrometry. In silico study about the compounds binding with the receptor responsibility to cancer (caspases 3 and 9). In vitro study by examining the cytotoxicity of HeLa and MCF-7 cells of the isolated compounds from C. canephora. Results: Four known bioactive compounds, lupeol (1), stigmasterol (2), ursolic acid (3), and caffeic acid (4), were isolated from the ethanol extract of C. canephora cascara. Based on the ESI-MS results, the m/z value for lupeol was 427.50 [M+H]+, stigmasterol was 454.48 [M+ACN+H]+, ursolic acid was 456.51 [M+H]+, and caffeic acid was 179 [M-H]. In silico and in vitro data show that the ursolic acid compound has activity against HeLa and MCF-7 cancer cells with IC50 values of 25.98 ± 0.01 µg/mL and 12.70 ± 0.11 µg/mL, respectively. Conclusions: All isolated compounds from C. canephora cascara have a promising ability to interact with caspases 3 and 9, particularly ursolic acid, which has the smallest IC50 value against HeLa and MCF-7 breast cancer cells.

Multivariate optimization of ultrasound-assisted extraction rich polyphenol from robusta coffee fruit peel (Coffea canephora) using factorial design

Multivariate optimization of ultrasound-assisted extraction rich polyphenol from robusta coffee fruit peel (Coffea canephora) using factorial design

ANALISIS ERODIBILITAS TANAH DAN HUBUNGANNYA DENGAN PRODUKTIVITAS TANAMAN KOPI DI KECAMATAN WAJAK, KABUPATEN MALANG

Coffee plants (Coffea sp.) are among the most popular plantation crops for farmers in Wajak District. However, the soil condition in Wajak District is dominated by sandy soil, which can trigger soil sensitivity to high erosion potential. A mitigation effort for the declining of coffee production in the Wajak District can be made through the estimation of the soil erodibility index. This study aimed to suspect the soil erodibility index and obtain the relationship of soil erodibility index to coffee production on smallholder coffee plantations in Wajak District, Malang Regency. The methods of determining land boundaries with land map units (SPL) were land use, soil type, and slope. The parameters used were soil texture (M), organic matter (a), structure (b), and permeability (c) to determine erodibility, as well as coffee beans for coffee production analysis. Statistical analysis of data was in the form of correlation tests and data regression tests. The results of the data analysis showed that the highest wet weight of coffee fruit was found in SPL 8 with plantation land use, Typic Hapludands soil type and land slope of 8-15%. The wet weight value of coffee fruit at SPL 8 is 2.18 t ha-1 with an erodibility value of 0.37. While the lowest wet weight of coffee beans was found in SPL 2 with moor land use, Andic Eutrudepts soil type and land slope of 8-15%. The average wet weight value of coffee beans at SPL 2 was 0.12 t ha-1 with an erodibility value of 0.26.

Training of a Convolutional Neural Network for the Classification of Coffee Fruit State

Training of a Convolutional Neural Network for the Classification of Coffee Fruit State