Enhancement of coffee quality by mould prevention

Stegen, G.H.D. van der

doi:10.1016/s0956-7135(03)00009-4

Cited by 8 publications

(6 citation statements)

References 11 publications

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“…In addition, any possible changes in agricultural and processing practices are important and activities initiated with the goal of decreasing the contamination levels should be taken into consideration. Such improvements have, for instance, been seen in the coffee industry (van der Stegen 2003), in the Danish cereal sector (Jørgensen et al 1996, Jørgensen & Jakobsen 2002 and in the Danish pig sector (Jørgensen & Petersen 2002).…”

Section: Evaluation Of Occurrence Datamentioning

confidence: 94%

Occurrence of ochratoxin A in commodities and processed food – A review of EU occurrence data

Jørgensen¹

2005

Food Additives & Contaminants

150

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A brief review on the occurrence of ochratoxin A in commodities and processed food on the European market (meat and meat products, cereal and cereal products, spices, beer, cocoa and derived products, coffee, wine, dried vine fruits, grape juice) is given in an historical perspective based on two EU project reports from the activity initiated by the European Commission: Scientific cooperation on questions relating to food (SCOOP). The most important commodities contaminated with ochratoxin A are known and the amount of occurrence data is in most cases comprehensive. However, gaps of knowledge exist, e.g. possible year-to-year variations for wine, dried vine fruits and grape juice are not well investigated. In addition, a follow-up on possible improvements in agricultural and processing practices is needed for some of the commodities recently discovered as being contaminated with ochratoxin A, such as coffee, wine, dried vine fruits and grape juice.

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Section: Evaluation Of Occurrence Datamentioning

confidence: 94%

Occurrence of ochratoxin A in commodities and processed food – A review of EU occurrence data

Jørgensen¹

2005

Food Additives & Contaminants

150

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“…These findings align with previous research conducted by [ 47 – 49 ], which demonstrated a direct correlation between the decomposition of fava beans and factors such as humidity, temperature, and duration of storage. Additionally, the study conducted by [ 50 , 51 ] observed an augmentation in tissue pigmentation in maize grains when exposed to mildews. In their seminal work, Cole and Milner [ 52 ] expounded upon the phenomenon of bean coloration, attributing it to a chemical reaction involving nitrogenous compounds and reducing sugars.…”

Section: Discussionmentioning

confidence: 99%

Gas chromatography–mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans

Alabdalall

2024

PLoS ONE

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The organic composition of Arabica coffee beans, particularly fatty acids, significantly influences their overall quality. After measuring its composition of fatty acids, it contained a high percentage of saturated fatty acids (SFA), including caprylic, lauric, myristic, palmitic, margaric, fat, and orchid. Moreover, the sample contained unsaturated fatty acids (USFA), namely palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), and alpha-linoleic acid (C18:3). Coffee beans are susceptible to infection by fungi during storage, the development of which has adverse effects on the beans. The present study aimed to examine the impact of Aspergillus niger MH078571.1 infection on the diversity and abundance of fatty acids in green Arabica coffee beans. The impact of Aspergillus niger on the consumption of fatty acids in Arabica coffee beans was assessed. The findings of the study indicate that the duration of storage had a significant impact on the levels of fatty acids, specifically miristic (C14:0), margaric (C17:0), and stearic (C18:0), which increased as the storage period and temperature increased. Conversely, the percentage of oleic acid decreased under these conditions. This trend was observed across different storage temperatures (0, 8, and 25°C) in untreated coffee beans affected by fungal activity.

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“…Em seguida, faz a lavagem e segue para a etapa de secagem. O processamento por via úmida é mais sofisticado, na maioria das vezes, dá origem a cafés de melhores qualidade, mas requer grandes quantidades de água, necessita de investimentos mais altos e maior utilização de mão de-obra em comparação com o método por via seca (CLARKE; MACRAE, 1989;STEGEN, 2003;SCHWAN;FLEET, 2015).…”

Section: De Acordo Comunclassified

Influência Do Processamento Pós-Colheita Do Café Conilon Na Qualidade Sensorial Da Bebida

Mendonça de Arruda,

Costa Vimercati,

da Silva Araújo

et al. 2023

Anais Do XXVII INIC, XXIII EPG, XVII INIC Jr, XIII INID, III ENEXUN

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ResumoO café conilon vem ganhando destaque nos últimos anos, gerando bebidas de qualidade. Os métodos de processamento pós-colheita do café conilon também podem influenciar significativamente na qualidade da bebida. Portanto, este trabalho objetivou-se em verificar o efeito do processamento póscolheita do café conilon sobre a qualidade sensorial da bebida. Os cafés foram divididos em lotes e submetidos aos processamentos pós-colheita pelas vias seca, semisseca e úmida. As etapas de beneficiamento, torra, moagem e preparo da bebida foram realizadas. As bebidas foram avaliadas em relação aos atributos fragrância/aroma, sabor, retrogosto, relação salinidade/acidez, relação amargor/doçura, sensação na boca, uniformidade, equilíbrio, limpeza e conjunto. Em seguida, foi realizada a classificação das bebidas. Os resultados obtidos indicaram que o café processado pela via seca apresentou as menores notas dos atributos avaliados e diferiu significativamente dos obtidos por via semisseca e via úmida. Por sua vez, os processamentos por via semisseca e úmida não apresentaram diferença significativa em relação a pontuação total da qualidade sensorial da bebida.

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Enhancement of coffee quality by mould prevention

Cited by 8 publications

References 11 publications

Occurrence of ochratoxin A in commodities and processed food – A review of EU occurrence data

Occurrence of ochratoxin A in commodities and processed food – A review of EU occurrence data

Gas chromatography–mass spectrometry analysis of fatty acids in healthy and Aspergillus niger MH078571.1-infected Arabica coffee beans

Influência Do Processamento Pós-Colheita Do Café Conilon Na Qualidade Sensorial Da Bebida

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