Coffee Research Articles

De novo whole-genome assembly and annotation of Coffea arabica var. Geisha, a high-quality coffee variety from the primary origin of coffee.

Geisha coffee is recognized for its unique aromas and flavors and accordingly, has achieved the highest prices in the specialty coffee markets. We report the development of a chromosome-level, well-annotated, genome assembly of Coffea arabica var. Geisha. Geisha is considered an Ethiopian landrace that represents germplasm from the Ethiopian center of origin of coffee. We used a hybrid de novo assembly approach combining two long-reads single molecule sequencing technologies, Oxford Nanopore and Pacific Biosciences, together with scaffolding with Hi-C libraries. The final assembly is 1.03GB in size with BUSCO assessment of the assembly completeness of 97.7% of single-copy orthologs clusters. RNAseq and IsoSeq data were used as transcriptional experimental evidence for annotation and gene prediction revealing the presence of 47,062 gene loci encompassing 53,273 protein-coding transcripts. Comparison of the assembly to the progenitor subgenomes separated the set of chromosome sequences inherited from C. canephora from those of C. eugenioides. Corresponding orthologs between the two Arabica varieties, Geisha and Red Bourbon, had a 99.67% median identity, higher than what we observe with the progenitor assemblies (median 97.28%). Both Geisha and Red Bourbon contain a recombination event on Chromosome 10 relative to the two progenitors that must have happened before the geographical separation of the two varieties, consistent with a single allopolyploidization event giving rise to C. arabica. Broadening the availability of high-quality genome assemblies of Coffea arabica varieties, paves the way for understanding the evolution and domestication of coffee, as well as the genetic basis and environmental interactions of why a variety like Geisha is capable of producing beans with such exceptional and unique high-quality.

Edible Alginate–Lecithin Films Enriched with Different Coffee Bean Extracts: Formulation, Non-Cytotoxic, Anti-Inflammatory and Antimicrobial Properties

The aim of this study was to analyze the functional properties of newly obtained films based on sodium alginate and lecithin with the addition of antioxidant-rich coffee extracts and to verify their potential as safe edible food packaging materials. In our study, we developed alginate–lecithin films enriched with green or roasted coffee bean extracts. The roasting process of coffee beans had a significant impact on the total phenolic content (TPC) in the studied extracts. The highest value of TPC (2697.2 mg GAE/dm3), as well as antioxidant activity (AA) (17.6 mM T/dm3), was observed for the extract of light-roasted coffee beans. Films with the addition of medium-roasted coffee extracts and baseline films had the highest tensile strength (21.21 ± 0.73 N). The addition of coffee extract improved the barrier properties of the films against UV light with a decrease in the transmittance values (200–400 nm), regardless of the type of extract added. Studies on Caco-2, HepG2 and BJ cells showed that digestated films were non-cytotoxic materials (100–0.1 μg/cm3) and had no negative effect on cell viability; an increase was noted for all cell lines, the highest after 48 h in a dose of 1 μg/cm3 for a film with medium-roasted coffee (194.43 ± 38.30) for Caco-2. The tested films at 20% digestate concentrations demonstrated the ability to reduce nitric oxide (NO) production in the RAW264.7 cell line by 25 to 60% compared to the control. Each of the tested films with coffee extracts had growth inhibitory properties towards selected species of bacteria.

Controlled Coffee Intake Enhances Erythrocyte Deformability, Na,K-ATPase Activity, and GSH/GSSG Ratio in Healthy Young Adults

Background: Published studies suggest that regular coffee consumption may reduce the risk of various diseases. However, many of these studies relied on questionnaire-based data, limiting their ability to identify the specific biological mechanisms behind the observed effects. This study focuses on controlled coffee consumption among healthy young adults to clarify its effects on erythrocyte properties. The functional condition of erythrocytes is important as it affects both macro- and microcirculation. Additionally, since erythrocytes are not true cells, they are particularly sensitive to biochemical and biophysical changes when exposed to biologically active substances. Methods: After a washout period, 33 healthy young volunteers were asked to consume a standardized dose of a coffee beverage daily for 3 weeks. Basic hematological and body composition parameters were recorded before and after the intervention. Erythrocyte functional status was evaluated based on the following measurements: deformability, osmotic resistance, Na,K-ATPase activity, and nitric oxide production, along with monitoring oxidative stress markers. Results: After a coffee consumption period, both erythrocyte count and hematocrit value increased, while body composition remained unchanged. Erythrocyte deformability improved across a range of shear stress values typical of human circulation. This improvement was accompanied with enhanced Na,K-ATPase activity in erythrocyte membranes in the wide range of sodium ion concentrations, as well as increased nitric oxide production by erythrocytes. Additionally, a higher GSH/GSSG ratio, indicating a shift towards a more favorable antioxidant balance, was observed in erythrocytes following the coffee intake period. Conclusions: The results of this study suggest that controlled coffee intake in healthy young adults can positively influence various indices of erythrocyte functional status. Although the observed statistically significant changes were modest, the findings consistently indicate a positive modulation of erythrocyte properties—cell deformability, oxidative resilience, and active membrane transport of cations—following coffee consumption.

Coffee consumption and alertness: a study among office workers in Jakarta

BackgroundCoffee is widely consumed by office workers, primarily for its caffeine content, which plays an important role in improving alertness. For white-collar workers, alertness is crucial to maintaining productivity, and one measurable parameter of alertness is reaction time. Changes in reaction time can be classified as either shorter or longer compared to the initial measurement taken before coffee consumption, with a longer reaction indicating a decrease in alertness. The objective of this study is to investigate the relationship between coffee consumption and improvements in alertness.Materials and methodsThis cross-sectional study compared coffee drinkers and non-coffee drinkers, assessing their alertness using the Lakassidaya tool and collecting data on coffee consumption and caffeine intake through a 7-day fluid diary. Alertness was measured in the morning (baseline) and 30 min after coffee consumption (end line). Study participants were office workers from a company in Jakarta, Indonesia.ResultsA total of 121 participants completed the study, with 47.1% (n = 57) of them being coffee drinkers. No significant differences were found in the characteristics of the respondents. The average daily coffee consumption among these workers was 247 (157–391) mL/day, with a caffeine intake of 72 (36–121) mg/day, which was below the minimum amount typically required to trigger a positive alertness reaction. There was no significant association between coffee consumption and alertness (OR = 1.538, 95% CI: 0.288–1.467, p = 0.403), nor was there a significant difference in the change in reaction time between coffee drinkers and non-coffee drinkers (17.3 [1.4–32.2] ms vs. 13.0 [−3.9–26.0] ms, p-value = 0.111). However, there was a trend toward improved alertness in coffee drinkers, as indicated by shorter reaction times at baseline (180 [160–195.2] ms) compared to post-consumption (155 [146.6–170.2] ms).ConclusionThere was no significant association between coffee consumption and alertness improvement between coffee drinkers and non-coffee drinkers among office workers in Jakarta, Indonesia.

An umbrella review of meta-analysis to understand the effect of coffee consumption and the relationship between stroke, cardiovascular heart disease, and dementia among its global users

ABSTRACT Coffee has long been popular worldwide. The rise in lifestyle-related diseases such as cardiovascular disease, diabetes, stroke, dementia, and others has motivated coffee usage and illness prevalence studies. Some studies show coffee consumers are at risk for such diseases, whereas others show its active components protect them. Policymakers and the public need a comprehensive umbrella review to make healthy choices and enjoy coffee. Coffee consumption and stroke, CHD, and dementia outcomes have been distinguished using the PICO search strategy in PubMed with a filter for meta-analysis. We included 10 years of investigations until October 2023. MeSH terms “coffee intake,” “stroke, dementia,” and “transient ischemic attack,” comparing stroke risk with coffee consumption were used. The study excluded case reports and non-human, non-English observational research. The stroke risk of coffee was examined using RevMan software. Coffee consumption’s stroke risk ratio (RR), 95% CI, and I2 were estimated. Forest plots with P values ≤ 0.05 are significant. The umbrella review includes 11 meta-analyses from 457052 papers, totalling 11.96 million individuals. Drinking up to 4 cups of coffee daily reduced stroke risk by 12% compared with not drinking any coffee (0.88 (CI of 0.84-0.92, I2 of 13%, P < 0.00001)). Coffee drinkers had a 1.19 risk ratio for cardiovascular diseases compared to non-coffee drinkers (CI: 0.99–1.38, I2 = 84%, P < 0.00001). The dementia risk ratio for caffeine users was 0.90 (95% CI: 0.82-0.97, I2 = 46%, P < 0.00001) compared with non-consumers. Our analysis covering 5.42 million individuals found that 4 cups of coffee consumed a day reduced stroke risk by 12%. Coffee may reduce ischemic and haemorrhagic strokes by preserving endothelium and antioxidants. Coffee may lessen dementia risk, according to our study’s 0.94 pooled risk ratio after sensitivity analysis. Heavy coffee drinkers had a greater CHD risk, as per our findings. Heavy coffee drinkers were more at risk.

Quantitative Lipidomics Reveals the Effects of Roasting Degree on Arabica Coffee Beans Lipid Profiles

Lipids in coffee beans undergo morphological changes and migration during the roasting process, but the impact of roasting intensity on lipid profiles remains unclear. The lipidomics characteristics of coffee beans with different degrees of roasting (unroasted green beans, light roast, medium roast, and dark roast) were compared using ultra performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS). A total of 571 lipid metabolites were identified, encompassing 25 species of fatty acyls (FA), 142 species of glycerophospholipids (GP) across 12 subclasses, 42 species of sphingolipids (SP) across four subclasses, 360 species of glycerolipids (GL) across ten subclasses, and two species of prenol lipids (PR). GL content was found to be the highest, followed by FA and GP. Through multivariate analysis, 160 lipids were identified that exhibited significant differences among beans with different degrees of roasting. GP content was significantly influenced by the degree of roasting (p<0.05), with diverse dynamic evolution observed through K-means cluster analysis. These findings have important implications for understanding lipid transformation and its effect on the flavor profile during coffee roasting.

Cafestol and kahweol content in different specialty coffee brews: exploration by NMR analysis and evaluation of brewing parameters.

Cafestol and kahweol, two coffee diterpenes known for their health effects, were quantified in cups of Kenya specialty coffee prepared using eight different brewing methods: AeroPress, Chemex, Clever, V60, Moka, Ibrik, Pure Brew, and French press. High-resolution Nuclear Magnetic Resonance (NMR) spectroscopy was employed for this analysis, involving a straightforward sample preparation procedure with only an extraction step for lipid compounds. Statistical tools were utilized to examine the correlation between diterpene concentrations and each extraction feature, with a focus on the impact of brewing parameters. The results indicate that unfiltered brewing methods produce coffee with high concentrations of diterpenes, whereas paper-filtered methods result in significantly lower concentrations. The findings suggest that these compounds are present in the coffee cup as part of the suspended solids, and that filtration, pressurization, and coffee powder particle size are crucial parameters influencing their concentration.

Impact of diet on renal stone formation

ABSTRACT Background and Objectives: The incidence of kidney stones is increasing globally, with a preponderance in adults compared with that in adolescents and children. Dietary habits have been identified as significant contributing factors to kidney stone formation. This literature review aimed to explore the existing evidence on the impact of diet on renal stone formation. Methods and Study Design: We conducted a comprehensive literature review and included 81 studies published between 1999 and 2023, limiting the search to articles published in English. The extracted data were analyzed to identify common themes, trends, and patterns related to the impact of diet on renal stone formation. We investigated the influence of dietary habits on the risk of nephrolithiasis. Results: Although the role of fluid intake in relation to stone formation is clear, existing evidence on how different types of beverages (coffee, tea, fruit juices, and soft drinks) affect kidney stone formation is conflicting. Other factors such as protein, sodium chloride, calcium, oxalate, fat, and carbohydrate intake have also been discussed as contributors to nephrolithiasis. Thus, diet should be appropriately modified to reduce the risk of stone formation in susceptible individuals. A history of nephrolithiasis has been found to increase the risk of both chronic kidney disease and end-stage renal disease. The review acknowledges the limitations inherent in conducting a literature review, including the potential for publication bias and the reliance on available published studies. Conclusions: These findings highlight the importance of understanding and preventing nephrolithiasis.

Beyond aroma: A sustainability performance analysis of Italian coffee roasting companies

AbstractCoffee consumption is becoming increasingly prevalent among a growing number of consumers worldwide. Despite ranking seventh in coffee consumption, Italy is the global coffee export leader, with almost 1000 coffee roasting companies across the country. As a product subject to increasing interest in sustainability, numerous studies address the economic, social and environmental challenges affecting coffee production. However, only a few evaluate the sustainability performance of roasting companies in consuming countries. This study examines the integration of corporate social responsibility (CSR) in business strategy to provide an overview of sustainability performance among Italian roasting companies. The analysis encompasses 78 sustainability practices across 49 businesses and assesses their communication to stakeholders. Furthermore, factors such as company size and specialty coffee sale were investigated for their influence on sustainability performance. The findings reveal a low commitment to sustainability within the Italian coffee sector, with 83.7% of companies in the first two stages of the five‐stage CSR assessment model. Although there is an interest in addressing product safety, quality, and consumer relations, responsible sourcing is often relegated to suppliers or voluntary sustainability standards. Communication is not effective, as more than half of the companies did not provide sustainability information on their websites. In this sample, the commitment to sustainability was directly related to the size of the business, and the same relationship was observed for roasters selling specialty coffees.

Diagnosis and prognosis of soybean roaster failures using particle swarms

In industry, the monitoring and diagnosis of production processes are crucial issues in ensuring plant reliability, performance and quality. In particular, food processing operations, such as coffee roasting, are subject to numerous risks of failure that can impact on productivity and the quality of the final product. In this context, the main objective of this study was to develop an innovative method for the diagnosis and prognosis of failures in a coffee roasting process. The proposed method differs from standard approaches by using the particle swarm optimization (PSO) algorithm applied to the analysis of signatures of key process variables. This new approach has improved fault detection, with a recognition rate of over 90% for the main types of fault identified, such as heating problems, air obstructions or leaks. In addition to diagnostics, the method has also demonstrated its effectiveness in prognosticating the state of health of the process, with an average error on the prediction of remaining service life reduced to 15%, compared with 35% for fixed-threshold methods. This work has therefore enabled us to develop an innovative method offering superior performance to standard approaches for the diagnosis and prognosis of failures in the roasting process.

Evaluation of caffeine levels in some popular drinks originated from tea, coffee, and energy drinks on the Vietnam market

Evaluation of caffeine levels in some popular drinks originated from tea, coffee, and energy drinks on the Vietnam market

China’s Coffee Frontier: A Tale of Two Regions and a Global Market

This essay explores the evolution of China’s coffee industry, focusing on two key regions—Yunnan and Hainan. Despite coffee’s late introduction to China compared to tea, Yunnan has become a dominant player, producing 98% of the nation’s coffee, largely Arabica. The region’s mountainous terrain and favorable climate have propelled its coffee industry, which has seen substantial foreign investment and efforts to enhance coffee quality. In contrast, Hainan’s tropical conditions make it ideal for Robusta production, though its cultural coffee practices, influenced by Southeast Asian migrants, set it apart. The essay also examines how the growing demand for coffee, spurred by urbanization and lifestyle changes, has shifted Chinese consumption patterns. Companies like Luckin Coffee and Starbucks have capitalized on this trend, contributing to both the domestic and global coffee markets. Despite rapid growth, China still represents a small share of global coffee production, but its coffee culture and industry are poised for further expansion. The synergy between rising specialty coffee demand and advancements in delivery services suggests continued growth for China’s coffee market on the world stage.

Caffeine intake, chronotype, and student sleep quality at Polytechnic of Leiria

Abstract Introduction Higher education students ingest very high doses of caffeine, on average twice the recommended safe dose. This excessive consumption can become problematic, ultimately affecting sleep quality and, consequently, academic performance. The aim of this work is to describe caffeine consumption, sleep quality and to characterize the chronotype and academic performance of students at Polytechnic of Leiria. Methods An online self-completion questionnaire was developed, consisting of several instruments: The Caffeine Consumption Questionnaire; Horne and Ostberg morningness-eveningness Questionnaire; Pittsburgh Sleep Quality Index (PSQI), to describe caffeine consumption, characterize chronotype and assess sleep quality, respectively. The mean, standard deviation, minimum and maximum values were calculated for the quantitative variables. Absolute and relative frequencies were calculated for the qualitative variables. Parametric tests were used to compare groups; when this was not possible, non-parametric tests were used. P &amp;lt; 0.05 was considered statistically significant. Results Of the 261 students (mean age: 23.26 ± 6.60 years), 64.2% had poor sleep quality and 45.3% reported an afternoon chronotype. It was found that men consumed more coffee and energy drinks than women, although women consumed more caffeine-containing food products. The average academic score was 14.56 ± 1.61. There was a statistically significant association (p &amp;lt; 0.01) between the afternoon chronotype and poor sleep quality and between the consumption of coffee and chocolate drinks and poor sleep quality. Conclusions Students at Polytechnic of Leiria tend to have poor sleep quality and an intermediate chronotype. Those with an afternoon chronotype or who drink coffee and chocolate drinks have poor sleep quality. Key messages • Accurately assessing the situation is essential for crafting suitable solutions. • Higher students should adjust their coffee consumption to achieve better sleep quality.

Kidney volume and function of low-birth-weight children at 5years: impact of singleton and twin birth.

Many studies have demonstrated the association between low birth weight (LBW) and chronic kidney disease, estimated glomerular filtration rate (eGFR) and kidney volume (KV). However, studies on twins and those investigating numerous perinatal factors beyond LBW, and their associations with various kidney parameters are scarce. A two-center cross-sectional study on five-year-old LBW children was conducted between 2021 and 2023. 110 children were enrolled (8 LBW, 58 very LBW (VLBW), 44 extremely LBW (ELBW)); 56 were twins. We examined associations between birth weight (BW), various prenatal, perinatal and postnatal factors, and eGFR, KV, tubular abnormalities and kidney ultrasound abnormalities, both in singletons and twins. In children with ELBW, eGFR correlated with BW (r = 0.55, P = 0.0018), while in those with BW ≥ 1000g, eGFR remained constant. Other factors associated with decreased eGFR were hypertensive disorder of pregnancy (93.86 vs. 87.26ml/min/1.73m2, P = 0.0285) in singletons, decreased growth velocity (β = 0.83, P = 0.0277) in twins, and lower total KV (tKV) and relative KV (rKV) in both singletons (r = 0.60, P < 0.0001 for tKV and r = 0.45, P = 0.0010 for rKV) and twins (β = 0.34, P < 0.0001 for tKV and β = 0.23, P = 0.0002 for rKV). Based on the multivariable models excluding KV, BW and gestational age were associated with eGFR in singletons, while male gender, BW, growth velocity, and coffee drinking during pregnancy were associated with eGFR in twins. However, in models that included KV, BW, gestational age and growth velocity were no longer significant. Total KV was associated with BW (r = 0.39, P = 0.0050 for singletons; β = 2.85, P < 0.0001 for twins), body mass index (r = 0.34, P = 0.0145 for singletons; β = 8.44, P < 0.0001 for twins), and growth velocity (β = 1.43, P = 0.0078). Twins born small for gestational age had lower tKV (70.88 vs 89.20ml, P < 0.0001). Relative KV showed similar associations. Relative kidney volumes were significantly lower for both kidneys compared to the reference population (55.02 vs 65.42ml/m2, P < 0.0001 for right kidney and 61.12 vs 66.25ml/m2, P = 0.0015 for left kidney); however, only 8.6% of children had rKV below 10th percentile. Many factors affect eGFR and KV, some of them differ between twins and singletons. Based on multivariable models, eGFR seems to be better predicted by KV than by BW and gestational age in LBW children. Relative kidney volumes were significantly lower in our cohort compared to the reference population, but only 8.6% of rKV were below 10th percentile.

Addition of commercial lactic acid bacteria as starter cultures in anaerobic fermentations of Coffea arabica L., in cherry or raisin stages

The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (&gt; 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.

Impact of coffee-derived chlorogenic acid on cognition: a systematic review and meta-analysis.

Coffee drinking has been associated with benefits for various health outcomes, with many attributed to the most prevalent family of polyphenols within coffee, chlorogenic acids (CGA). Whilst reviews of the association between coffee and cognition exist, evidence exploring effects of coffee-specific CGA on cognition has yet to be systematically synthesised. The purpose was to systematically review the current literature investigating the relationship between CGA from coffee and cognitive performance. A further objective was to undertake a meta-analysis of relevant randomised controlled trials (RCT). Observational and intervention studies were included if they considered coffee-based CGA consumption in human participants and applied a standardised measure of cognition. Furthermore, intervention studies were required to define the CGA content and include a control group/placebo. Studies were excluded if they examined CGA alone as an extract or supplement. A search of Scopus, PubMed, Web of Science, ScienceDirect and PsycINFO resulted in including twenty-three papers, six of which were interventions. The evidence from the broader systematic review suggests that CGA from coffee may need to be consumed chronically over a sustained period to produce cognitive benefits. However, the meta-analysis of RCT showed no benefits of coffee CGA intake on cognitive function (d = 0.00, 95% CI -0.05, 0.05). Overall, this review included a limited number of studies, the sample sizes were small, and a wide range of cognitive measures have been utilised. This indicates that further, good-quality interventions and RCT are required to systematically explore the conditions under which coffee CGA may provide benefits for cognitive outcomes.

The Impact of digital payments on small coffee business in India

India's coffee industry has experienced notable growth, fuelled by rising demand for specialty coffee and a thriving start-up culture. However, small coffee businesses continue to face challenges such as fierce competition, limited resources, and reliance on a cash-driven economy. This study examines the impact of digital payments on these small enterprises, focusing on key aspects like convenience, security, speed, data-driven insights, and reduced costs associated with cash handling. Utilizing a mixed-methods approach, the research integrates both quantitative and qualitative analyses. Primary data is gathered through structured surveys from 200-300 small coffee business owners and customers, complemented by in-depth interviews with 10-15 coffee shop owners. Additionally, secondary data from industry reports and case studies enriches the analysis. Statistical tools, including descriptive and inferential statistics, correlation analysis, and factor analysis, are employed for quantitative data, while thematic analysis interprets qualitative insights. The study reveals that digital payments significantly improve operational efficiency, enhance customer satisfaction, and boost revenue for small coffee businesses. Challenges such as digital literacy gaps, cyber security concerns, and infrastructural limitations remain. The findings recommend that small coffee businesses can optimize the benefits of digital payments by investing in digital literacy, addressing security issues, and leveraging data insights for informed decision-making.

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

Sustainable use of coffee roasting by-products: development of high value-added gummy candies

The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg -1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards.