Food Processing Technologies Research Articles

Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment.

Whole grain food has gradually come into view because of its high nutritional value, but the incidence of wheat allergies has been increasing year by year. Ozone is a new non-thermal desensitization technology in food processing, and its effect on coarse wheat bran protein has received little study. We investigated the effects of different ozone airflow rates and treatment times on wheat bran allergenic property and protein structure. The ozone treatment time of 30 min at an airflow rate of 5 L min-1 reduced the coarse wheat bran allergenic property by 61.14%; subunits of 33, 46, 48 and 68 kDa were significantly less allergenic via western blotting; and the lowest releasing rate of β-hexosaminidase was 25.32% in the cell model of rat basophilic leukaemia 2H3. According to secondary structure and chemical interaction determination, the protein molecules were reorganized and aggregated by disulfide bonds and hydrophobic contacts following ozone exposure. Ozone treatment has a beneficial potential in reducing the allergenic property of coarse wheat bran and improving the safety of whole wheat products. © 2024 Society of Chemical Industry.

Cold plasma technology: does it have a place in food processing?

In recent years, there has been a growing demand for alternative food processing technologies that can improve food safety while preserving the nutritional quality of food products. Traditional thermal processing methods can lead to nutrient loss and degradation, prompting the exploration of novel approaches. Cold plasma (CP) technology, an emerging non-thermal food processing technique, has gained significant attention for its potential in the food industry. We provide herein, an introduction to CP and an overview of the technology, highlighting its potential advantages in safety, efficiency, and environmental friendliness.

Ending the obesity epidemic: multidimensional challenges and effectiveness analysis of increasing taxes on fast food

With the continuous development of society, fast food has become a daily choice in modern society due to its high convenience. However, its high-calorie, high-sugar, high-fat, and low-nutrient characteristics significantly increase the risk of obesity. According to statistics, over 2.5 billion adults worldwide are overweight, and fast food consumption is recognized as an important factor driving the rise in obesity rates. This article delves into the multidimensional impact of fast food consumption on the global obesity rate and the effectiveness and challenges of controlling obesity through increasing fast food taxes. These policies face many difficulties in implementation, such as economic penalties that make it challenging to change consumption habits completely and may exacerbate the burden on low-income groups. In addition, Denmark’s saturated fat tax practice has shown that although tax policies can bring specific results, they have also caused problems such as increased unemployment and cross-border shopping. The article points out that relying solely on raising taxes is challenging to solve the problem of obesity, and multiple factors need to be considered comprehensively. The convenience, addiction, and extensive advertising coverage of fast food make it difficult for consumers, predominantly low-income and adolescent groups, to resist its temptation. Therefore, the government, businesses, and consumers need to work together to address the challenge of obesity through comprehensive measures such as strengthening health education, promoting healthy eating habits, and improving food production and processing technologies. This article also emphasizes that although tax increase measures can, to some extent, guide consumers to reduce their fast food intake, their effectiveness is limited and may lead to social and economic inequality issues. In the future, more innovative and comprehensive strategies should be explored to address the global obesity epidemic effectively.

Utilization of Watermelon Rind Puree as an Enhancer of Chips

This study was conducted to improve or develop food products and processing technologies specifically that will help in value-adding, creating new marketable forms that out from the watermelon rind that is usually thrown away or discarded. The study used experimental research using a completely randomized design with four treatments replicated thrice. Different measurements of watermelon rind puree were used to represent the treatments of the study. The products were evaluated by 50 respondents composed of ten (10) trained faculty on sensory evaluation of products; 35 student evaluators who know food preparation and evaluation of products and five (5) selected bakery owners from the Municipality of Sta. Maria Ilocos Sur. Results showed that T3 (400ml of watermelon rind puree) was best in all sensory evaluations and had the highest return on investment. Analysis of variance manifests that there is a significant difference between treatments. Based on the study, the watermelon cookies are considered healthy, acceptable, and nutritious. It contained ash of 1.12g, moisture content 12.96g, crude fat 11.0g, and 10.37g per 100 g of crude protein per 100 grams of the product. The technology should be subjected to further testing on shelf-life tests and physio-chemical tests. This study also recommends the use of watermelon rind as an enhancer in making pastry products like chips, marmalade, jams/jellies and other products.

Different drying methods' effects on the nutritional components and flavor of fruits

With the continuous development of food processing technologies, drying techniques have become increasingly important in fruit processing. Different drying methods have significant impacts on the nutritional components and flavor of fruits, directly affecting the nutritional value and market competitiveness of the products. This paper reviews the principles, technical characteristics, and effects of four main drying technologies—hot air drying, freeze drying, vacuum drying, and microwave drying—on the nutritional components and flavor of fruits. By comparing the retention effects of these drying methods on vitamins, minerals, dietary fibers, and antioxidants, the paper explores future research directions and suggests technical optimization strategies. The study indicates that different drying technologies have varying advantages and disadvantages in terms of nutrient retention, flavor preservation, and drying efficiency. Strategies such as multi-factor optimization, technological combinations, and exploration of new drying technologies are proposed to provide valuable references and guidance for the fruit processing industry.

Dual purpose of superheated steam treatment: Inactivating surface pathogens of pork belly and replacing blanching

Superheated steam (SHS) treatment is increasingly recognised as an emerging thermal sterilisation technology in food processing because of its high energy efficiency, time-saving benefits and minimal quality loss in raw materials. The aim of this study was to examine the efficacy of SHS treatment as a high-temperature pre-treatment approach for eliminating foodborne pathogens on the surface of pork belly and to determine its impact on nutritional quality. The SHS treatment at 180 °C and 25 kg h−1 for 50 s achieved sterilisation rates of 98.15% ± 1.70%, 96.59% ± 1.40% and 91.30% ± 2.14% for Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus, respectively, which were three times higher than those achieved by microwave (MIC) sterilisation (700 W, 20 s). Furthermore, SHS-treated pork belly exhibited the highest moisture content and lowest cooking loss, with no significant changes in pressing loss and pH values. Compared with samples treated with MIC and blanching (99 °C ± 1 °C, 2 min), those treated with SHS showed significantly lower TBARS value and protein carbonyl content, with an increasing trend in L∗ values. Meanwhile, SHS treatment not only preserved the tenderness of the pork belly to the greatest extent but also yielded the highest sensory score of 7.81 out of 9. These findings indicate the potential of SHS treatment in producing premium-quality pasteurised pork belly.

Food Processing and Cooking Technology during the Late Pithouse Period in the Mimbres Mogollon Region

Food processing and cooking were critical aspects of daily life in all past societies and the technologies associated with these practices can provide important information on domestic and economic activities. In this paper, we explore food processing and cooking technology during the Late Pithouse period (AD 550-1000) in the Mimbres Mogollon region of southwestern New Mexico using data from the Harris site, a large pithouse village located in the north-central portion of the Mimbres River Valley. The goal of this study is to document developments in food-related technology, determine if and how they changed through time, and examine how these technologies can inform domestic activities and household organization.

A bibliometric analysis of ohmic heating on food processing in the last two decades

Novel food processing technologies have been devised to cater to the specific requirements of consumer products and tackle the challenges associated with conventional food processing technologies. Ohmic heating is a contemporary thermal-process technology with advantages for time efficiency, improved sensory and functional quality, and enhanced energy efficiency. This bibliometric investigation aimed to analyze the level of scholarly research on ohmic heating within the field of food research over the past twenty years (2003–2023). The findings indicate an upward annual growth rate of 11.09 % in the subject of food-related ohmic heating research. A total of 769 publications have been published, involving 1841 authors. Brazil is recognized as the nation with the most research contributions while Sastry, S.K., is the most productive author, and Teixeira, J.A. is the most collaborative author. Review studies examining the impact of ohmic processes on the nutritional composition of fruits, vegetables, and grains have garnered the highest number of citations. Innovative Food Science and Emerging Technologies and the Journal of Food Engineering have emerged as the most influential journals in this field. Keywords such as “ohmic heating,” “electroconductive heating,” and ”joule heating” are commonly used in academic publications on the application of ohmic heating in the food industry. Recent trends in this field focus on aspects such as extraction procedures, pasteurization, physicochemical components, and energy usage. Ohmic heating has a bright future. Rapidly growing research shows strong interest, especially recently, because of attractive advantages such as energy efficiency and sustainability. International collaborations will expand its applications in the food industry. Challenges include high capital costs, maintenance, and unclear regulations. Future research should focus on cost-effective materials, thermal stability, food safety, and broader applications. With a clear path, the food industry can adopt ohmic heating technology as affordable and ecofriendly technology more efficiently.

Opinion on the prospects of emerging food processing technologies to achieve sustainability in the industry by reduced energy consumption, waste reduction and valorisation, and improved food nutrition

SummaryConventional food processing technologies cannot meet the demands of sustainability in the face of societal concerns about climate change, resource scarcity, and food insecurity. Therefore, the food industry must embrace emerging food processing technologies such as ohmic heating, microwave heating, cold plasma, pulsed electric field, and ultrasound to achieve sustainable food production. Although these technologies have been researched worldwide, they have yet to be widely adopted in the industry as concerns such as high capital investments, regulatory issues, technological limitations, and scalability limit their practical applications. This manuscript discusses key contributions of emerging technologies in enhancing sustainability, including reducing energy consumption, waste reduction and valorisation, and enhancing nutrition. Despite these promising capabilities, fully benefiting from emerging technologies in the industry requires further technological advancements, optimisation, economic viability, consumer acceptance, regulatory compliance, and sustainable workforce education. These could be achieved only by close collaborations between academia, industry, and technology developers. Such considerations and actions to resolve the concerns could facilitate the industrial application of emerging technologies to achieve a more sustainable future with reduced carbon emission, environmental impact, and carbon footprint, along with the capability of improved resource efficiency and further contributions to food security and food nutrition improvement.

Boosting Fructosyl Transferase's Thermostability and Catalytic Performance for Highly Efficient Fructooligosaccharides (FOS) Production.

Achieving enzymatic food processing at high substrate concentrations can significantly enhance production efficiency; however, related studies are notably insufficient. This study focused on the enzymatic synthesis of fructooligosaccharides (FOS) at high temperature and high substrate concentration. Results revealed that increased viscosity and limited substrate solubility in high-concentration systems could be alleviated by raising the reaction temperature, provided it aligned with the enzyme's thermostability. Further analysis of enzyme thermostability in real sucrose solutions demonstrates that the enzyme's thermostability was remarkedly improved at higher sucrose concentrations, evidenced by a 10.3 °C increase in melting temperature (Tm) in an 800 g/L sucrose solution. Building upon these findings, we developed a novel method for enzymatic FOS synthesis at elevated temperatures and high sucrose concentrations. Compared to existing commercial methods, the initial transglycosylation rate and volumetric productivity for FOS synthesis increased by 155.9% and 113.5%, respectively, at 65 °C in an 800 g/L sucrose solution. This study underscores the pivotal role of substrate concentration, incubation temperature, and the enzyme's actual status in advancing enzyme-catalyzed processes and demonstrates the potential of enzymatic applications in enhancing food processing technologies, providing innovative strategies for the food industry.

Influence on quality indicators and shelf life of radiation treated poultry meat

Radiation treatment has emerged as a promising technology in food processing, especially for enhancing safety and extending shelf life of poultry meat. The purpose of the study was to ensure the safety and extend the shelf life of poultry exposed to gamma radiation. Radiation doses of 2 kGy, 4 kGy, 6 kGy, 8 kGy were used during irradiation, sensory evaluation and physico-chemical analyzes were carried out, comparative characteristics of irradiated and non-irradiated poultry meat samples were presented. The results showed that the shelf life of poultry meat irradiated at a temperature of 0+2℃ was extended up to 14 days. The article analyzes the effect of gamma rays on fat and moisture, it is shown that the moisture content of poultry meat decreases with an increase in the dose of radiation, at a dose of 8 kg it decreased by 12% in 14 days. It was shown that moisture content of poultry meat samples increased on day 5, after which destruction occurred. It was also shown that the fatty acid content of irradiated poultry meat samples at doses of 6 kGy and 8 kGy decreases with the extension of the storage period. Among all the tested radiation doses, 2kGy, 4kGy showed to be more effective compared to non-irradiated poultry meat with better performance in physico-chemical analysis, be it sensory evaluation. Understanding the effects of radiation on poultry is critical to ensuring consumer safety and maintaining product quality throughout the supply chain.

Efficient protein extraction for assessing food allergy risk in complex alternative protein matrices

Allergy to novel food proteins, due to diverse ingredients and innovative food processing technologies employed to achieve desired functional properties, is a major safety concern. Current allergy testing methods (ELISA and mass spectrometry) depend on high-quality protein extracts, meaning existing methods are often tailored to specific matrices. Therefore, a more efficient and general protein extraction method is desirable for comprehensive allergy risk assessment. Here, we developed a highly efficient and reproducible protein extraction method which achieved at least 80 % efficiency across several food matrices. Proteomics analysis of a plant-based meat using our optimized extraction method showed that higher extraction efficiency improved reproducibility of identified proteins. Moreover, higher protein extraction efficiency resulted in increased abundances of individual allergenic proteins. This underscores the relevance of our method for more accurate measurements of allergenic protein concentrations in allergy risk assessments.

Advances in Non-thermal Food Processing Methods-Principle Advantages and Limitations for the Establishment of Minimal Food Quality as well as Safety Issues: A Review

Background: The demand from consumers for safe, healthy food with a long shelf life, with no change in taste or nutritive value, has made food safety a key concern in today's world. Traditional thermal food processing technology has trouble meeting these standards. Conventional thermal and non-thermal processing has limitations and to overcome these limitations more studies are conducted regarding the novel non-thermal food processing methods. Objective: The goal of this paper was to present an overview of the research on the development of non-thermal processing techniques, such as electrofreezing, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and plasma activated water, as well as their advantages and limitations. Methods: The present review aims to summarize findings related to novel non-thermal processing techniques, gathered from work published in scientific journals, related books, and book chapters from sources such as Web of Science (WoS), Google Scholar, Scopus and ScienceDirect. Results: Non-thermal treatment may result in more desirable outcomes, such as greater preservation of heat-sensitive nutrients, fewer changes in sensorial as well as physico-chemical quality of the processed foods. Conclusion: Compared to traditional heat processing, the nutritional value of foods is better preserved, and the sensory qualities of foods are less altered. These novel techniques can be combined with each other to achieve higher efficiency and overcome other limitations. More studies should be conducted regarding the combination of novel non-thermal techniques to achieve greater efficiency.

Performance analysis of a versatile bulk-service queue with group-arrival, batch-size-dependent service time and queue-length-dependent vacation

ABSTRACT Queueing systems with bulk-service and vacation policy have become one of the pivotal interest for the researchers due to their widespread application in food processing technology, manufacturing systems, power consumption in small cell base stations etc. This article analyzes a single server versatile bulk-service queueing system wherein the customers arrive according to a compound Poisson process and the service time is dependent on the batch size of undergoing service. Moreover, single and multiple vacation policies have been incorporated along with queue-length-dependent vacation. After providing the steady-state system equations, the bivariate probability generating function of queue and server content distribution together has been derived at departure epoch. After the evaluation of the unknown probabilities, complete joint distributions have been extracted in terms of roots of the denominator of the bivariate probability generating function. The discussed procedure and the reported results have been depicted through some numerical examples for different service and vacation time distributions. Some significant observation about the model has been sketched graphically.

Application of antioxidants in cold plasma treatment of fish oil

As a mild non-thermal treatment technology, cold plasma can lead to lipid oxidation when applied to products with high lipid content. This study focuses on the physical and chemical properties of fish oil with cold plasma treatment and to explore the potential of Curcumin, Tea polyphenols, Vitamin E and β-Carotene in inhibit the oxidation process. Following treatment, the peroxide value and malondialdehyde value of the fish oil significantly increased, while the content of unsaturated fatty acids decreased and the singlet oxygen content rose (p < 0.0 5). However, the introduction of antioxidants during treatment yielded diminished peroxide and malondialdehyde values in the fish oil, thereby effectively curbing the presence of singlet oxygen. Notably, fish oil enriched with vitamin E exhibited the most robust antioxidant activity among the tested compounds. This study offers insights into strategies for enhancing the stability of high-fat foods subjected to cold plasma treatment. Industrial relevanceFish oil has long been essential in the processing of food, pharmaceuticals, and animal feed, making its quality crucial. This study revealed that cold plasma treatment accelerated the oxidation of fish oil; however, the addition of antioxidants effectively mitigated this effect. In industrial settings, cold plasma technology is favored in the food industry for its low-temperature operation and high efficiency in microbial inactivation. Despite these advantages, the reactive species produced during the process can cause lipid peroxidation and alter amino acids in proteins. This research offered critical insights into optimizing process parameters to minimize lipid oxidation. It also lays the groundwork for developing more efficient and safer food processing technologies and offers new approaches to extending the shelf life of fish oil and other lipid-rich foods during cold plasma treatment.

Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans

Drying process extends the shelf-life of fresh faba beans and makes them available all year round. Dried and cooked faba beans are used to make a variety of traditional food products. Ultrasonic pretreatment, as a modern food processing technology, can shorten the drying time of fresh legumes and improve the quality and sensory properties of products. So, the present study aimed to analyze the impact of the ultrasonic treatment process (0, 5, 10, and 15 min, 40 kHz, and 150 W) on the mass transfer rate, drying time, and effective moisture diffusivity (Deff) of fresh faba beans. Also, the effect of ultrasonic treatment on textural properties and sensory attributes of cooked faba beans was studied. By using the ultrasonic process, the rate of water extraction from fresh faba beans, and thus their dehydration rate, can be increased. With increasing the duration of ultrasonic pretreatment from 0 to 15 min, the drying time of fresh faba beans decreased from 250 min to 150 min (p < 0.05). The Deff was calculated by Fick’s second law, and it significantly increased from 0.70 × 10−9 m2 s−1 to 1.05 × 10−9 m2 s−1 when the sonication duration was extended from 0 to 15 min (p < 0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r) > 0.9968, and the sum of squared error (SSE) and root mean squared error (RMSE) were also closer to zero compared to other models. The rehydration ratio of dried faba beans (after cooking) significantly increased from 308.4 % to 327.1 % with the extension of processing time from 0 to 15 min (p < 0.05). The maximum and minimum crust hardness and texture firmness values were for the untreated and sonicated samples for 15 min, respectively. The sonication increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance were for the 10 min sonicated faba beans.

Pulsed Electric Field as a Mild Treatment for Extended Shelf-Life and Preservation of Bioactive Compounds in Blood Orange Juice

The agri-food processing industry predominantly relies on fossil fuels, contributing significantly to greenhouse gas emissions and extensive water use. Climate change requires a conversion of food processing technologies towards sustainability. Our research focuses on testing and validating pulsed electric field (PEF) technology as a mild processing method for stabilizing freshly squeezed, not from concentrate, blood orange juice. Experiments were carried out on a continuous pilot plant endowed with a patented treatment chamber that ensures a constant flow of product without “hot spots” for a homogeneous treatment. Once the operative conditions of the process in terms of energy density were optimized, PEF-treated blood orange juice was tested in order to evaluate the effects on physico-chemical parameters (total soluble solids, total acidity, pH, CIE L*, a*, b*, C*, h color indices, cloud, bioactive compounds (ascorbic acid, total anthocyanins, total and individual flavanones), antioxidant activity (ORAC units, total phenolic content), microbial communities (aerobic mesophilic viable count, yeasts and molds, acid-tolerant microorganisms), residual enzymatic pectinmethylesterase activity, and sensory attributes (flavor, off-flavor, off-odor, color, intensity of odor, acidity, sweetness, bitter, freshness, cooked flavor). Then, in order to simulate the commercial refrigerated distribution of PEF-treated blood orange juice and define its refrigerated shelf-life, the PEF-treated freshly squeezed, not from concentrate, blood orange juice was subjected to physico-chemical, antioxidant, microbiological, and sensory evaluations over twenty days of refrigerated storage at 4 ± 1 °C. The PEF treatment effectively ensured excellent microbial inactivation and enhanced the nutritional and health characteristics of the juice, thereby extending its shelf-life. This study demonstrates the significant potential of the PEF treatment to produce blood orange juice suitable for a new retail segment—freshly squeezed juices with superior health quality, fresh-like characteristics, and extended refrigerated shelf-life.

Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation

The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydrostatic thawing (HT), and microwave thawing (MT) to assess their impact on the quality of Tibetan pork, focusing on thawing loss, tenderness, color variation, and alterations in protein secondary structure and moisture content. Additionally, the study examined the impact of thawing on the metabolites of Tibetan pork using metabolomics techniques. The results indicated that UT yielded the highest quality samples. UT significantly accelerated the thawing rate and had minimal impact on tenderness compared to traditional thawing methods. Moreover, protein and lipid oxidation levels were reduced by UT treatment. Furthermore, it enhanced the binding capacity of protein and water molecules, reduced drip loss, and maintained meat color stability. What’s more, amino acid metabolites such as l-glutamic acid, l-proline, oxidized glutathione, and 1-methylhistidine played a significant role in thawing oxidation in Tibetan pork, exhibiting a positive correlation with protein oxidation. UT resulted in a notable decrease in the levels of hypoxanthine and 2-aminomethylpyrimidine, contributing to the reduction of bitterness in the thawed meat and consequently enhancing the freshness of Tibetan pork. This study offers novel insights into understanding the biological changes occurring during the thawing process, while also furnishing a theoretical framework and technical assistance to improve the quality of Tibetan pork and propel advancements in food processing technology.

How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review

Consumption of foods rich in anti-nutritional factors (ANFs) can lead to inadequate absorption of vitamins and minerals. Pulsed electric field (PEF) treatment is a non-thermal food processing technology that uses short bursts of high voltage electric fields to induce structural modifications in biomolecules, including proteins, through electrochemical reactions and polarization of structural moieties. PEF offers potential benefits in enhancing the nutritional quality of food products by altering the structure and function of ANFs. However, the effects of PEF on ANFs in food have not been well established. Additionally, PEF-treated samples may undergo protein structural orientation modification due to electroporation and free radical species, potentially unfolding the native structure and influencing protein digestibility. Moreover, by increasing the mass transfer rate, electroporation can enhance the extraction of the initially trapped fractions into the solvent medium, which may include target compounds that affect protein functionality and digestibility. However, the protein digestibility of PEF-treated food products is yet to be thoroughly explored. Therefore, this review objectively investigates the possible mechanisms involved and the effectiveness of PEF in reducing different ANFs and modifying plant protein digestibility. This review also provides in-depth information about the possible applications of PEF-treated food items in the food industry.

Effect of Drying Method and Temperature on the Quality of Cascara Tea

This study aims to determine the effect of the drying method and optimum temperature on the quality of coffee skin tea (cascara). This research was conducted at the Laboratory of Food Processing Technology and Agricultural Products, Department of Agricultural Products Technology, Faculty of Agriculture, Santo Thomas Catholic University, Medan. This research was conducted in March 2023 until completion. This research was conducted using a completely randomized design (CRD), which consisted of 2 factors. The first factor is the drying method (P), namely L : P1 = 4 hours, P2 = 6 hours, P3 = 8 hours and P4 = 10 hours. The second factor is the effect of drying temperature on the quality of tea from coffee skin (T), namely: T1 = 40°C, T2 = 50°C, T3 = 60°C and T4 = 70°C. The results showed that the drying method had a very significant effect (p&lt;0.01) on the yield, water content, polyphenol content, organoleptic value of taste, organoleptic value of aroma and color organoleptic value of cascara tea produced. The longer drying time, the yield and organoleptic value of flavor increase, while the water content, polyphenol content, organoleptic value of aroma and organoleptic value of cascara tea produced decreases. The drying temperature has a very significant effect (p&lt;0.01) on yield, moisture content, polyphenol content, the organoleptic value of taste, the organoleptic value of aroma, and organoleptic value of color. The higher the drying temperature, the higher the yield and taste organoleptic value, while the water content, polyphenol content, aroma organoleptic value and color organoleptic value decreased. The interaction of the drying method and temperature treatment had a significant effect (p&lt;0.015) on the moisture content, polyphenol content, and aroma organoleptic value of cascara tea but had no significant effect (p&gt;0.05) on yield, taste organoleptic value, and color organoleptic value of coffee skin tea (cascara). The best quality of cascara tea was obtained in the treatment combination P1T4.