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Innovative Approaches for the Processing of Roasted Coffee and Valorization...
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Innovative Approaches for the Processing of Roasted Coffee and Valorization of Coffee By-Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: closed (10 August 2023) | Viewed by 6458

Special Issue Editors

Dr. João Rodrigo Santos

E-Mail Website
Guest Editor
REQUIMTE/LAQV—Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
Interests: coffee analysis; volatile compound extraction and characterization; flow analysis; analytical chemistry; electrochemical detection; liquid chromatography; low-pressure chromatographic systems with amperometric detection
Special Issues, Collections and Topics in MDPI journals
Dr. Teresa R.S. Brandão

E-Mail Website
Guest Editor
CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Porto, Portugal
Interests: thermal and non-thermal food processes; food quality and safety; valorization of food waste; predictive microbiology; mathematical modeling; experimental design and data analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Coffee is one of the world’s most traded commodities: 125 million people depend on coffee for their livelihoods, and in 2020, ca. 10 million tons of raw coffee beans were commercialized. Innovative eco-friendly approaches for the processing and extraction of roasted coffee are, therefore, current issues. Furthermore, a similar amount of coffee by-products is generated from raw coffee harvesting to brewing. Research on coffee by-products is still limited, which opens up the opportunity to develop new strategies to add value to waste. The abovementioned points are linked to new food policies focusing on circular economy and fair-trade concepts. We hereby invite you to submit original research papers, review articles, or short communications based on, but not limited to, the following guidelines:

  • The nutritional characterization of coffee by-products;
  • Potential applications of coffee by-products in the human food chain;
  • Coffee by-product value addition strategies;
  • New processing and extraction techniques for roasted coffee;
  • Health-related properties of coffee by-products.

Dr. João Rodrigo Santos
Dr. Teresa R.S. Brandão
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • coffee by-products
  • coffee spent
  • defective coffee beans
  • roasted coffee processing and extraction
  • coffee by-products’ health-related properties

Published Papers (2 papers)

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Research

14 pages, 2523 KiB  
Article
Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
by Fosca Vezzulli, Milena Lambri and Terenzio Bertuzzi
Foods 2023, 12(3), 489; https://doi.org/10.3390/foods12030489 - 20 Jan 2023
Cited by 4 | Viewed by 2326
Abstract
The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty [...] Read more.
The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance. Full article
(This article belongs to the Special Issue Innovative Approaches for the Processing of Roasted Coffee and Valorization of Coffee By-Products)
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21 pages, 4993 KiB  
Article
Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types
by Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa and Rattapon Saengrayap
Foods 2022, 11(19), 3040; https://doi.org/10.3390/foods11193040 - 30 Sep 2022
Cited by 6 | Viewed by 3392
Abstract
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and [...] Read more.
The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation during storage, influencing both quality and taste. This study investigated changes in GCB lipid oxidation under different accelerated storage conditions (30 °C, 40 °C and 50 °C with 50% RH) and packaging, i.e., plastic woven (PW), low-density polyethylene (LDPE) and hermetic/GrainPro® (GP) bags. Samples were collected every five days (0, 5, 10, 15 and 20 days) and analyzed for lipid oxidation parameters including acid value (AV), free fatty acids (FFA), peroxide value (PV), ρ-anisidine value (PAV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), moisture content (MC), water activity (aw) and color. Primary oxidation was observed, with AV, FFA and PAV gradually changing during storage from 1.49 ± 0.32 to 3.7 ± 0.83 mg KOH/g oil, 3.82 ± 0.83 to 9.51 ± 1.09 mg KOH/g oil and 0.99 ± 0.03 to 1.79 ± 0.14, respectively. Secondary oxidation changes as PV and TBARS were reported at 0.86 ± 0.12 to 3.63 ± 0.10 meq/kg oil and 6.76 ± 2.27 to 35.26 ± 0.37 MDA/kg oil, respectively, affecting the flavor and odor of GCBs. Higher storage temperature significantly influenced a lower GCB quality. GP bags maintained higher GCB quality than LDPE and PW bags. Results provided scientific evidence of the packaging impact on oxidation for GCB under accelerated storage. Full article
(This article belongs to the Special Issue Innovative Approaches for the Processing of Roasted Coffee and Valorization of Coffee By-Products)
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