Coffee Mucilage Research Articles

Physicochemical and bioactive characterization of pink guava pulp microcapsules prepared by freeze-drying using coffee mucilage as a wall material

This study investigated the potential of coffee mucilage (CM), a readily available coffee industry byproduct, as a wall material for the microencapsulation of pink guava pulp via freeze-drying (FD). Microcapsules with varying wall compositions incorporating powdered coffee mucilage, maltodextrin (MD), or a combination of both (FD-CM/MD) were developed and characterized using techniques such as FT-IR spectroscopy, SEM, TGA/DSC, and zeta potential analysis. The retention of bioactive compounds was assessed using total phenolic content, antioxidant capacity and carotenoid analyses. Results revealed that the incorporation of powdered coffee mucilage significantly influenced the physicochemical properties of the microcapsules, resulting in larger particle sizes and less rough surface morphologies compared with maltodextrin-based formulations. Notably, FD-CM microcapsules exhibited a thermal stability (Tg ≈ 50 °C) and retention total polyphenols of 30.19 ± 5.26 mg GAE/g dry weight (DW) and carotenoids of 5.50 ± 0.29 mg β-carotene/100 g DW, which can be attributed to the protective effects and inherent antioxidant capacity of 91.85 ± 9.93 μmol Trolox Equivalents/g DW in the coffee mucilage matrix. While influencing the color attributes, all microcapsule formulations retained a commercially appealing (hab = 79.80 ± 0.06) red-yellow hue. This study demonstrated the potential of powdered coffee mucilage as a sustainable and effective encapsulating wall material for enhancing the stability and bioavailability of bioactive compounds in food products.

Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch

The growing global consumption of coffee has positioned Colombia as the third largest producer worldwide. However, the processing of coffee beans generates significant by-products, such as mucilage, which is rich in phenolic compounds with antioxidant activity. Inadequate disposal of this waste creates environmental problems and economic losses. This research aimed to develop high-quality coffee mucilage capsules using spray drying technology. Chemically modified banana starch with octenyl succinic anhydride (OSA) and commercial maltodextrin were used as coating materials to enhance the properties of the capsules. Physicochemical and functional characterization was performed on samples of fresh and filtered coffee mucilage (MF), concentrated mucilage (MC), concentrated mucilage with the addition of maltodextrin and OSA-modified starch (MCMA), and finally, spray-dried coffee mucilage powder (MP). The antioxidant capacity (AC) of the mucilage was evaluated throughout the processing stages. MF showed an AC of 179.2 µmol of trolox/100 g, while the final coffee mucilage powder (MP) showed a significantly higher AC of 5444.35 µmol of trolox/100 g. Additionally, the MP showed a stability index of 0.48, water activity (aw) of 0.19, solubility of 14.64%, and a high water retention capacity of 90.53%. Microscopic analysis revealed amorphous structures with an average size of 29.16 ± 2.12 µm in the MP. These findings highlight the potential of spray drying with food-grade matrices such as OSA-modified banana starch to encapsulate coffee mucilage, preserving its antioxidant capacity and creating a new functional food ingredient with water retention properties.

Effect of different concentrations of cocoa (Theobroma cacao L.) and coffee (Coffea arabica) mucilage in the preparation of an energy drink

El mucílago de cacao es un subproducto muy poco industrializado debido al desconocimiento de sus propiedades fisicoquímicas y a la carencia de innovación tecnológica para su manejo y transformación. Es por ello, que la presente investigación tuvo como objetivo evaluar el efecto de distintas concentraciones de mucílago de cacao y café en la elaboración de una bebida energética. Se utilizó un Diseño Completamente al Azar (D.C.A), evaluando 6 tratamientos con tres repeticiones, para determinar diferencias estadísticas se aplicó una prueba de significación Tukey (p<0.05). Las distintas concentraciones de mucílago de cacao y café influyeron significativamente en las características fisicoquímicas (pH, acidez titulable, °Brix, ceniza, humedad, proteína, densidad y carbohidratos) de la bebida, también, los tratamientos presentaron un alto contenido de energía (43,08kcal a 58,60kcal). En relación a las características sensoriales, el T5 = 20% pulpa de mucílago de cacao nacional y 1% de café, obtuvo una mayor aceptación por parte de los catadores con la categoría “me gusta mucho”, además, presentó un color ámbar, sabor y aroma con leves notas a cacao-café. Con esto, se concluye que el mucílago de cacao, puede ser una alternativa en el mercado de las bebidas energéticas.

Modeling and simulation of coffee mucilage removal in spontaneous fermentation using fuzzy logic

The research is the modeling and simulation of fermentation with the objective of eliminating the mucilage (20%) which is the gelatinous layer that covers the coffee cherry seed or freshly harvested coffee beans for which we use fuzzy logic in LabVIEW. Since Industry 4.0 allows virtual and real communication of a technological process. Today coffee is produced by more than 80 countries in the world, and the quality of a good coffee in terms of organoleptics and bouquet depends on how its fermentation is carried out to remove the mucilage that can affect its quality mentioned above. This work was carried out at the Professional School of Agroindustrial Engineering of the National University of Moquegua Peru. It was carried out using the LabVIEW block diagram panel, in "Fuzzy system designer", inserting input variables in this case content of soluble solids and concentrations of hydrogen ions contained in the mucilage and obtaining as the output response the time in minutes of fermentation, then proceed to create the rules of the system and then the corresponding tests. On the front panel, through virtual instruments, each of the variables of the fermentation process are included. As a result, a fermentation control program has been obtained for the removal of coffee mucilage using input variables and a response as an output variable based on fuzzy logic. This research work would allow solving time problems in fermentation in order to remove the mucilage at the best time from the beans in order to obtain quality coffee.

Characterization of Coffee-Pulp Biochar as an Additive to Enhance Biogas Production from Coffee Mucilage

Biogas has been effectively produced from solid as well as liquid biomass waste through anaerobic digestion (AD). It has been proved that AD is the most efficient technology and less environmental effect in converting biomass to biogas. However, it is challenging that the rate of biogas production might slow down by many factors. It requires continues research in order to overcome the problem, such as by adding an additive. The use of several additives for AD has received great attention due to the positive influence in improving the production performance of biogas in terms of process stability and efficiency, and production capacity. Among all types of additives, carbon material in the form of bio-char has been considered as the most profitable due to low cost and easy to produce from various carbon source materials. This study aimed to determine the characteristics of coffee pulp bio-char which will be used as an additive in biogas production from coffee mucilage by the AD method. Coffee pulp biomass and coffee mucilage were obtained from Aceh Tengah, Indonesia. Preparation of bio-char was carried out by washing and soaking of the coffee pulp with tap water for 24 hours, then drying under the sun for three days. Carbonization of dried coffee pulp was then performed using a pilot plant-scale pyrolysis reactor at temperature of 400 °C for 60 minutes. Resulting biochar was then ground and sieved to 60 mesh size. Based on to proximate analysis result, it was found that the moisture, ash, volatile matter, and fixed carbon contents were respectively 1.98%, 11.93%, 42.36%, and 43.72%. N2-physisorption analysis of coffee-pulp bio-char suggested pore volume of 0.21 cm3/g. From BET calculation method it was found that the surface area was 224.1 m²/g. This high surface area is beneficial for providing sheltered spaces for microbes to attach and hindering them against metabolic inhibitors. The effect of adding biochar additives from coffee skin waste in the anaerobic digestion process of coffee mucilage waste provides significant results on the yield of biogas products. The yield of biogas products increased by 225% with the addition of 15 gr/L of biochar coffee pulp.

Vertical flow wetlands as the core for the sustainable treatment of coffee wastewater in small communities in Colombia: preliminary results of the treatment of coffee wastewater in rural areas by vertical flow wetlands.

Coffee is one of the most important agricultural products in Colombia. To date, small-scale Colombian coffee growers have developed this activity with a simple infrastructure and random use of water that generates harmful by-products to the water resource mainly in the stage of separation of the mucilage. The coffee mucilage wastewater (CMW) is composed of high organic loads and its impact on water sources is due to its high load of nutrients such as nitrogen (N), phosphorus (P), and chemical oxygen demand (COD) values of over 25,000 mg/L. However, there is no consensus on what treatment can be used, especially whether it is accessible to coffee producers. Thus , the aim of this study consisted of assessing the performance of the combination of a carbon filter (CF) as pretreatment and vertical flow wetland (VFW) as a Natural-based Solution (NbS). The results show a reduction of more than 85% of COD, 96% of total solids, and UV254 close to 94%. It was remarkable that both treatments are appropriate for waters with a high concentration of solids. Finally, it can be concluded that CF + VFW is a feasible technology to treat the coffee wastewater from small communities of coffee producers.

EVALUATION OF THE EFFICIENCY OF COFFEE MUCILAGE AS AN ORGANIC COAGULANT FOR THE REMOVAL OF TURBIDITY, CONSIDERING THE OPTIMAL PH AND OPTIMAL DOSAGE

EVALUATION OF THE EFFICIENCY OF COFFEE MUCILAGE AS AN ORGANIC COAGULANT FOR THE REMOVAL OF TURBIDITY, CONSIDERING THE OPTIMAL PH AND OPTIMAL DOSAGE

Coffee mucilage clarification: A promising raw material for the food industry

Coffee mucilage is a by-product of interest for its potential for producing antioxidant beverages. This study examined the effect of operating conditions on coffee mucilage clarification to improve the process and transform it in a raw material. A 24 Full Factorial Design (FD) with a central point was used to evaluate the incubation times (6–140 h), clarifying agent concentrations (0.1–1.5 mg/mL), pH (4.0–5.5), and temperatures (21–60 °C) for gelatin and enzymatic treatment on mucilage turbidity, total content of phenolic compounds (substances having an aromatic ring with one or more hydroxyl groups), protein, and carbohydrate content. The statistical analysis of the results was conducted by means of a variance analysis (ANOVA) with 95 % reliability. Gelatin treatment reduced coffee mucilage turbidity by 46–57 % but presented a 39 % reduction in total phenolic content. Statistical analysis showed the enzymatic treatment (pectinase) as the best evaluated clarifying agent, with a 63.7 % decrease in turbidity (0.744 ± 0.021) without significantly affecting the total phenolic content. Pectinase concentration and pH were the factors that most affected the process, suggesting operating conditions of pH 4, 1.1 % pectinase concentration, process temperature 21 °C, and 30 min incubation time.

Revalorization of Coffee Residues: Advances in the Development of Eco-Friendly Biobased Potential Food Packaging.

One of the main limitations in the creation of bioplastics is their large-scale development, referred to as the industrial-scale processing of plastics. For this reason, bioplastic engineering emerges as one of the main objectives of researchers, who are attempting to create not only more environmentally friendly but also sustainable, low-cost, and less polluting materials. This review presents the advances in the development of biodegradable and compostable films/containers using eco-friendly components of by-products of the coffee industry, such as coffee flour (CF), coffee mucilage (CM), coffee husks (CH), coffee silverskin (CS), and spent coffee grounds (SCGs), and a brief review of the common industrial processing techniques for the production of food packaging, including extrusion, compression molding, injection molding, and laboratory-scale techniques such as solvent casting. Finally, this review presents various advances in the area that can be scalable or applicable to different products using by-products generated from the coffee industry, taking into account the limitations and drawbacks of using a biomaterial.

Antimicrobial activities of phenolic extracts of coffee mucilage

The inhibition exerted by ethanolic extracts of coffee mucilage on the growth of bacteria was studied by microdilution in agar. The growth inhibition effect was evaluated for pathogenic or food spoilage related bacteria (Pseudomonas aeruginosa (ATCC 27853), Alcaligenes sp. (UCR277), Serratia sp. (UCR299), Micrococcus luteus (ATCC4698), Escherichia coli (ATCC35150), Staphylococcus aureus (ATCC25923), Bacillus cereus (ATCC14579), Salmonella enterica subsp. enterica (ATCC 13311) and Listeria monocytogenes (SLCC4013)) and for bacteria associated with human intestinal biota (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactiplantibacillus plantarum subsp. plantarum). The most effective growth inhibition was observed for B. cereus (ATCC14579). The content of chlorogenic acid and caffeine in the ethanolic extracts was quantified by HPLC/DAD. The chlorogenic acid content in the extracts ranged from 2.67 to 4.76 mg/ml, while the caffeine content ranged from 1.24 to 6.48 mg/ml. Although ethanolic extracts of coffee berry mucilage inhibited the growth of B. cereus, this inhibition does not seem to be related to the caffeine or chlorogenic acid contents.

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF COFFEE MUCILAGE (Coffea arabica) AND ITS APPLICATION IN EDIBLE FILMS

Brazil is the largest coffee producer in the world, and together with the millions of tons produced, millions of tons of residues are also generated. The generated residues are a source of environmental contamination depending on the chosen processing route. One of the main applications of food industry waste is in the production of raw materials to produce edible films and coatings. Coffee mucilage is a pectin-rich liquid residue from the coffee sector that can be used in the production of value-added products. Given this, the objective of this work was to characterize and evaluate the potential of functional and technological properties of coffee mucilage and your applicability in the production of edible films. The filmogenic mixture was obtained by casting from 10% (w/v) lyophilized coffee mucilage and solvent (water). The films produced from the coffee mucilage presented good homogeneity, continuity (absence of ruptures or fragile regions), flexibility, ease of detachment of the support and handling, without the need to add adjuvant to its formation. In addition, they presented uniformity in thickness, high light barrier and medium water vapor barrier. Thus, it can be concluded that mucilage is a potential product to be used in the cosmetic, pharmaceutical and food industries.

Comprehensive analysis of ethanol production from coffee mucilage under sustainability indicators

This article shows the results obtained by analyzing an emerging technology to produce bioethanol from coffee mucilage under sustainable development constraints. The investigation showed that the addition of an antibiotic is important to avoid contamination of the mucilage related to the presence of bacteria since these microorganisms can eat the sugars present in the biomass for their metabolism. On the other hand, for the conversion of cellulose and hemicellulose into simple reducing sugars present in coffee mucilage, the addition of the enzyme pectinase was necessary. The ANOVA analysis showed that the cellulase dose is the most significant factor in the hydrolysis process. The adequate doses of enzymes for the enzymatic hydrolysis process of coffee mucilage were obtained by the response surface method, finding an optimal value of 0,352 mL and 0,134 mL of cellulase and hemicellulase, respectively, per 100 mL of mucilage. From the logistics approach, the supply of coffee mucilage to a second-generation ethanol pilot plant with an installed capacity of 15.000 liters of mucilage per week was considered. Ideally, the pulping process must be carried out mechanically without water, ensuring a mucilage Brix content between 16 and 21, which would favor an ethanol yield close to 8% (v/v) in the must. A potential production of 4,137 liters of ethanol could be achieved with a total logistics cost of USD 305 if the available mucilage is collected. A potential reduction of 7,650 kg of carbon dioxide is possible if the ethanol produced is used to replace the same amount of gasoline in the transportation industry.

Effect of Prolonged Fermentations of Coffee Mucilage with Different Stages of Maturity on the Quality and Chemical Composition of the Bean

The sensory quality of coffee begins in the plant tree, where the characteristics of the fruits define the composition of the chemical precursors, which can be preserved or transformed in stages such as mucilage fermentation, and are the basis for the beverage attributes. This study evaluated three degrees of maturity and their comportment in fermentation under two temperatures and two-time extensions, establishing their sensory and chemical characteristics through analytical techniques such as liquid and gas chromatography. The effect of the prolongation time was evidenced for oxalic, quinic, citric acids, glucose, and fructose in two of the three degrees of maturity evaluated. The interaction of the process conditions increased the content of fructose and glucose in one of the states, being more evident at 20 °C. The treatments associated with the most advanced stage of maturity and with higher temperature decreased the scores of five sensory attributes and the fructose content increased by 48.50% and the glucose content increased by 47.31%. Advanced stages of maturity preserve quality standards, but their performance can be differential in postharvest processes, especially in those that are beyond the standards, such as those involving prolongations in different processes such as fermentation.

New approach for screening of microorganisms from Arabica coffee processing for their ability to improve Arabica coffee flavor.

The purpose of this research was to isolate microorganisms from coffee fermentation processes and screen them for their potential to improve the flavor of Arabica coffee using a new approach that included pectin degradation ability and growth in mucilage broth. All of the studied microorganisms were isolated from 38 different samples of fresh coffee cherries, coffee mucilage and coffee pulp. A total of 262 microbial isolates were obtained and subjected to screening using pectinase screening agar medium for pectinolytic organisms. The results of the pectinase production test showed that 18 yeast isolates were found to produce pectinase that could degrade the pectin present in solid media. The sugar assimilation profiles and growth of selected strains in mucilage broth were studied. Therefore, 18 isolates from the selected yeasts were subjected to molecular identification by the use of 18S rRNA gene sequencing. The diversity of the yeast isolates was studied, and they were identified as Wickerhamomyces anomalus, Naganishia liquefaciens, Pichia kudriavzevii, Kazachstania naganishii and Kazachstania sp. Moreover, isolates SWU3YWP1-3, SWU3YSK9 and INFCY1-4 were used as a seed culture for Arabica coffee fermentation. The cupping sensory scores of the control (without yeast inoculation) and those inoculated with three isolated yeast strains that were determined by Q-Arabica Graders were 73.75, 84.75, 80.25 and 75.00, respectively. Unique flavors and aromas were detected. This is the first report of screening microorganisms from the Arabica coffee fermentation process by the combination of various properties with success in improving the quality of coffee beverage.

Small-scale Demucilager Machine for Arabica Coffee (Coffea arabica)

Natural fermentation is time- and water-consuming, laborious, and causes weight loss in the coffee beans. It is the conventional method to remove coffee mucilage in the Philippines that can take up to 48 hours. This study aimed to develop a small-scale demucilager machine and evaluate its demucilaging capacity, demucilaging efficiency, product recovery, damaged parchment coffee, and electrical power consumption. It also aimed to compare the use of the demucilaging machine and the natural fermentation in terms of processing time, human labor, and water consumption. The developed demucilaging machine is a continuously-fed horizontal machine that separates mucilage from the parchment coffee by abrasion. It consisted of the following components: the hopper, which receives the freshly depupled parchment coffee: the demucilaging cylinders, which separate the mucilage to the parchment coffee: the water supply system that delivers water to the hopper and the demucilaging cylinders: the output chute, that discharges the parchment coffee: the power transmission system, transmit power from the electric motor to the machine: and, the frame, that holds other components in place. Evaluation results showed that the machine has a 37.87 kg/hr capacity, 79.0% demucilaging efficiency, 4.87% parchment coffee damage, 96.96% product recovery, and 41.54 W-hr electrical energy consumption at 1.23m/s peripheral speed and 0o inclination. It also reduced processing time from 12-24 hours using natural fermentation to 2.64 hours using the machine. Human labor was also reduced from 4 in natural fermentation to 2 operators using the machine. Water consumption from natural fermentation to machine use is 0.87-1.60 L/kg to 0.22 L/kg, respectively. Lastly, the use of the machine is economically feasible at a custom rate of 1.75 Php/kg with a break-even weight of 11,517.00 kg/yr. The payback period of the machine is 2.49 years with a benefit-cost ratio of 0.62.

Evaluation of Energy Recovery Potential by Anaerobic Digestion and Dark Fermentation of Residual Biomass in Colombia

This study provides the first overview in Colombia on energy recovery potential by anaerobic digestion (AD) and dark fermentation (DF) of three different residual biomasses: coffee mucilage (CFM), cocoa mucilage (CCM), and swine manure (SM). First, AD and DF models were developed based on the ADM1 model. Then, simulated biogas production yields were compared to experimental data to validate the models. The results of comparative simulations indicate that energy recovery potentials from biogas for the different Colombian departments range from 148 to 48,990 toe, according to the local production amounts of CFM, CCM, and SM in 2017. The study provides crucial information that can be used to assess the best design, operation mode, and locations of AD and DF plants in Colombia. The results indicate that biogas production performances and energy recovery yields improve by increasing CFM/SM and/or CCM/SM ratios of the feed, and by increasing organic load from 2 to 26 gCOD∙l−1.

Value-Added By-Products During Dark Fermentation of Agro-Industrial Residual Biomass: Metabolic Pathway Analysis

The Colombian agroindustry has high diversity and availability of residual biomass year after year. These wastes are susceptible to being recovered through biological processes to reducing production costs of some raw materials and the pollutant load to the environment. This study identified the value-added by-products during the use of pig manure (PM), coffee mucilage (CM), and cocoa (CoM) through a dark fermentation process in a battery of batch reactors (200 ml bottles). The organic load (2, 5, and 8 gCOD/l), the C/N ratio (25, 35, and 45), and the ratio of the CM: CoM (3:1, 1:1, and 1:3) were evaluated. The highest hydrogen production yield of 271.3 ml H2/gCOD was associated with the experimental conditions of mixture 2 (2 gCOD/l, 35 C/N ratio, and CM: CoM 1: 3). Acetate, propionate, butyrate, and lactate fermentations were associated with the metabolic pathways of the process and participated in the soluble COD with 29, 12, 46, and 13%, respectively. It was identified that the acetate-butyrate pathway was the main metabolic pathway, and the acetate/butyrate ratio was in the range of 1:1–5.9:1. The microbial population found in the co-digestion processes worked on was dominated by the genera Clostridium, Bacillus, and Tisierella. The complex substrates used in this co-digestion process can produce value-added by-products and energy in a range of theoretical stoichiometry.

Functional diversity of microbial communities associated with fermentation processes in coffee (Coffea arabica L.)

Mucilage fermentation conducted to degrade and remove coffee mucilage, is an important stage to also define coffee quality, but each microorganism’s contribution to the final quality is not yet known. Therefore, tools are needed to easily identify this relationship in order to be used to enhance coffee quality. The present manuscript describes the behavior of the microbial communities present in fermentations conducted under various conditions, which produced differences in the sensory quality of the coffee as assessed by the community-level catabolic profile approach. The coffee samples camefrom six different fermentation processes that produced coffee in two quality classifications according to the Specialty Coffee Association (SCA) protocol: very good and excellent. Functional diversity of the microbial communities and substrate consumption were compared through analysis of variance. The multidimensional scaling analysis was used to identify the similarities or differences between treatments. The indices of functional diversity revealed significantdifferences and direct proportionality with the quality rating. Diversity index (H) was between 2.09 and 2.71 and Evenness was between 1.75 and 2.21. The consumption of groups of substrates was different between fermentations, especially in carbohydrates and carboxylic acids, and the greatest consumption of these was found in the excellent-quality coffee. The different fermentative processes evaluated by this technique showed a high metabolic activity related to the great diversity of substrates given to the microbial communities and microorganisms involved, causing reactions that had influence on the final quality of the product. Key words: Catabolic profiles; Coffee quality; Diversity indices.

Biodegradable Electrosprayed Pectin Films: An Alternative to Valorize Coffee Mucilage

The use of pectin from coffee mucilage (PI) is an alternative to reduce the environmental impact of the wet processing coffee industries by applying it in the generation of degradable films. Hence, the aim of this work was to valorize industrial coffee waste as a source of pectin to prepare biodegradable films by a novel methodology (electrospraying), perform chemical characterization of pectin, and compare the films with a control method (casting) and pectin (citric, PC). Coffee mucilage pectin composition (PI) was different, having smaller galacturonic acid content (52.2%) than PC. The presence of neutral sugars (ribose, xylose, glucose), the high degree of esterification (84.92 ± 1.70) and the diffractogram and Raman spectra results, gave the basis to consider PI as a high methoxyl pectin. PI films showed different physical properties and structure than Pc, depending on the composition and method of production. Regarding mechanical and barrier characteristics, films prepared with pectin from coffee mucilage presented a typical behavior of rigid polymers; they were also more permeable to water vapor (2.91 ± 0.02 × 10−12 g/s m Pa) and were highly biodegradable and soluble in water. Due to these characteristics, the production of films from coffee mucilage pectin becomes a suitable alternative to give added value to this unexploited waste.

Modeling Dark Fermentation of Coffee Mucilage Wastes for Hydrogen Production: Artificial Neural Network Model vs. Fuzzy Logic Model

This study presents the analysis and estimation of the hydrogen production from coffee mucilage mixed with organic wastes by dark anaerobic fermentation in a co-digestion system using an artificial neural network and fuzzy logic model. Different ratios of organic wastes (vegetal and fruit garbage) were added and combined with coffee mucilage, which led to an increase of the total hydrogen yield by providing proper sources of carbon, nitrogen, mineral, and other nutrients. A two-level factorial experiment was designed and conducted with independent variables of mucilage/organic wastes ratio, chemical oxygen demand (COD), acidification time, pH, and temperature in a 20-L bioreactor in order to demonstrate the predictive capability of two analytical modeling approaches. An artificial neural network configuration of three layers with 5-10-1 neurons was developed. The trapezoidal fuzzy functions and an inference system in the IF-THEN format were applied for the fuzzy logic model. The quality fit between experimental hydrogen productions and analytical predictions exhibited a predictive performance on the accumulative hydrogen yield with the correlation coefficient (R2) for the artificial neural network (> 0.7866) and fuzzy logic model (> 0.8485), respectively. Further tests of anaerobic dark fermentation with predefined factors at given experimental conditions showed that fuzzy logic model predictions had a higher quality of fit (R2 > 0.9508) than those from the artificial neural network model (R2 > 0.8369). The findings of this study confirm that coffee mucilage is a potential resource as the renewable energy carrier, and the fuzzy-logic-based model is able to predict hydrogen production with a satisfactory correlation coefficient, which is more sensitive than the predictive capacity of the artificial neural network model.