A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production

Júnior, Antônio Irineudo Magalhães; Neto, Dão Pedro de Carvalho; Pereira, Gilberto Vinícius de Melo; Vale, Alexander da Silva; Medina, Jesús David Coral; Carvalho, Júlio César de; Soccol, Carlos Ricardo

doi:10.1016/j.fbp.2020.10.010

Cited by 20 publications

(6 citation statements)

References 27 publications

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“…Controlling the fermentation temperature is necessary not only for the process development, but also to satisfy the demands of consumers regarding the improvement in coffee sensory profiles. In this sense, the main efforts with promising results have focused on achieving control of fermentation through the establishment of microbial starter cultures, the activity of which produces compounds that modify the chemistry of the coffee beans and highlight the attributes of the drink [11,16,27,61,[66][67][68]. Based on the results obtained in this research, temperature control is another mechanism by which the same effect can be achieved to determine the optimal conditions that can support the desired behaviors among native microbiota.…”

Section: Discussionmentioning

confidence: 86%

Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

Peñuela-Martínez¹,

Moreno-Riascos²,

Medina-Rivera³

2023

Agriculture

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Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m. A completely randomized design was carried out at five elevation ranges at 200 m intervals in five farms per elevation range, and two temperatures (15 °C and 30 °C), which were maintained in a temperature-controlled bioreactor. Each temperature-controlled fermentation batch had a spontaneous fermentation batch (control treatment). Microbial identification of LAB and yeast was performed using a Biolog™ MicroStation™ ID System, and cup quality tests were performed following the SCA protocol. Tests conducted at 15 °C showed higher microbial community activity on the substrates used, indicating greater transformation potential than those conducted at 30 °C or those of spontaneous fermentation. According to Wilcoxon and Kruskal–Wallis tests, temperature-controlled fermentation resulted in high-quality coffee for all elevation ranges, with coffee from higher elevations and processed at controlled temperatures of 15 °C receiving the highest cup scores compared to coffee that was subjected to 30 °C. These results suggest that controlled temperature can be used to design standardized fermentation processes in order to enhance coffee quality through differentiated sensory profiles.

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Section: Discussionmentioning

confidence: 86%

Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

Peñuela-Martínez¹,

Moreno-Riascos²,

Medina-Rivera³

2023

Agriculture

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“…Finally, when the economically cosmetic appealing "green" label also addresses the social sphere, bilateral sustainability can be achieved. A recent techno-economic analysis revealed that coffee beans produced with dry or wet processing methods generate an economic profit that is not socially sustainable (Magalhães Júnior et al, 2020). The use of coffee beans as raw material for active ingredients in the cosmetic industry could follow two possible scenarios: (i) part of the green bean production could be redirected to a new market niche; or (ii) investments in infrastructure, equipment, and technology could enable the processing plants to carry out extraction processes from coffee beans.…”

Section: Sustainability Implicationsmentioning

confidence: 99%

Coffee as a Naturally Beneficial and Sustainable Ingredient in Personal Care Products: A Systematic Scoping Review of the Evidence

Neto¹,

Gonot-Schoupinsky²,

Gonot-Schoupinsky³

2021

Front. Sustain.

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This systematic scoping review presents evidence from 52 primary research articles for the beneficial, and sustainable, use of coffee in personal care products. The identification and evaluation of natural ingredients that harbor bioactive compounds capable of supporting healthy personal care and protecting and improving the appearance and condition of skin and hair is topical. Demand for natural and sustainable ingredients in beauty and personal care products is driving growth in a market valued at over $500 billion. Coffee, as one of the world's favorite beverages, is widely studied for its internal benefits. External benefits, however, are less known. Here the potential of coffee and its by-products as ingredients in cosmetic and personal care formulations is explored. Diverse applications of a range of bioactive compounds from the coffee bean, leaves, and by-products, are revealed. Research is evaluated in light of economic and environmental issues facing the coffee industry. Many of the 25 million smallholder coffee farmers live in poverty and new markets may assist their economic health. Coffee by-products are another industry-wide problem, accounting for 8 million tons of residual waste per year. Yet these by-products can be a rich source of compounds. Our discussion highlights phenolic compounds, triacylglycerols, and caffeine for cosmetic product use. The use of coffee in personal care products can benefit consumers and industry players by providing natural, non-toxic ingredients and economic alternatives and environmental solutions to support sustainability within the coffee production chain. Database searches identified 772 articles. Of those included (k = 52), a minority (k = 10; N = 309) related to clinical trials and participant studies. Applications were classified, using the PERSOnal Care products and ingredients classification (PERSOC). Sustainability potential was evaluated with the Coffea Products Sustainability (COPS) model. Overall objectives of the systematic scoping review were to: (1) scope the literature to highlight evidence for the use of coffee constituents in externally applied personal care products, and (2) critically evaluate findings in view of sustainability concerns.

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“…This phenomenon is directly reflected in the specialty coffee market, which is distinguished by its excellence in beverage quality [ 5 ]. Changes in consumer preferences are reshaping the coffee market, boosting the specialty coffee segment, and influencing the formation of coffee prices in the global market, where the added value of the product is a significant competitive differentiator [ 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Silva,

Pereira,

Cruz

et al. 2024

Foods

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Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

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A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production

Cited by 20 publications

References 27 publications

Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations

Coffee as a Naturally Beneficial and Sustainable Ingredient in Personal Care Products: A Systematic Scoping Review of the Evidence

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

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