Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia

Cortés-Macías, Erika; López, Cristina Fuentes; Gentile, Piergiorgio; Girón‐Hernández, Joel; Fuentes, Alfonso

doi:10.1016/j.postharvbio.2022.111852

Cited by 38 publications

(37 citation statements)

References 31 publications

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“…Apart from the variety, roasting process and origin of coffee, it should be noted that coffee antioxidants are also influenced by other factors, such as postharvest process and brewing technique. Postharvest coffee methods affect the antioxidant activity of green coffee beans (Cortés‐Macías et al ., 2022; Kulapichitr et al ., 2022), but roasted beans are significantly affected only by roasting conditions (Cortés‐Macías et al ., 2022). After the roasting and grinding process, coffee goes through the brewing process before being served.…”

Section: Resultsmentioning

confidence: 99%

A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee

Melliyanti

Afandi²,

Giriwono

et al. 2023

Int J of Food Sci Tech

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This current work presents a meta-analysis to determine coffee bean specifications [types (Arabica and Robusta), roasting degree (light, medium and dark), roasting condition (time and temperature) and geographical origins by countries (Brazil, India and Thailand)] with the highest antioxidant activity. A total of 12 articles and 189 data points were employed for meta-analysis of subgroups. The results showed that the Arabica coffee bean was reported to have the highest antioxidant activity as assessed by ferric reducing antioxidant power (FRAP) and 2,2-azinobis-3 ethyl benzothiazoline-6-sulfonic acid (ABTS). In addition, the light roasting degree of coffee beans produced the highest antioxidant activity as assessed by FRAP and 2,2-diphenyl-1-picrylhydrazyl (DPPH). Roasting degree is a better parameter to obtain coffee beans with higher antioxidant activity compared to roasting conditions. Coffee from Brazil and India was found to have higher antioxidant activity compared with coffee from Thailand. This study concludes that Arabica coffee beans from Brazil or India with a light roasting degree are expected to have high antioxidant activity.Keywords Antioxidant activity, coffee types, country origin of coffee, meta-analysis, time and temperature roasting.

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Section: Resultsmentioning

confidence: 99%

A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee

Melliyanti

Afandi²,

Giriwono

et al. 2023

Int J of Food Sci Tech

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“…Following the method described by Cortés-Macías et al [ 27 ], the ABTS free radical scavenging capacity was measured. A total of 0.4 mL of SCJ was mixed thoroughly with 3.6 mL of ABTS solution.…”

Section: Methodsmentioning

confidence: 99%

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Feng

Chitrakar

Chen

et al. 2022

Foods

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Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.

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“…El proceso inicia con la solicitud de la venta, seguida de la fabricación y el despacho y en este sentido, es preciso aclarar algunos conceptos [16]. Se le conoce como recepción del pedido a la solicitud de la venta de la máquina realizada por los clientes de la empresa, quienes son personas que trabajan de manera independiente el cultivo del café en sus fincas ubicadas en las zonas rurales del país, cooperativas de caficultores o personas y empresas del exterior [17], [18].…”

Section: Metodologíaunclassified

Oportunidades de mejora para los procesos de recepción, fabricación y despacho de máquinas despulpadoras de café

Pérez-González

Cortés²,

Ocampo-Arias³

et al. 2022

Ing.

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Contexto: El café es una bebida popular que se obtiene de la semilla de un arbusto denominado cafeto, esta es molida y tostada para obtener el polvo que se utiliza para la elaboración de la bebida. Para su transformación es necesario emplear diferentes tipos de máquinas, lo cual es un nicho de mercado importante para la economía del país. Por lo tanto, se hace necesario identificar oportunidades de mejora en las actividades del proceso que comprende pedido, producción y despacho de las máquinas despulpadoras de café en una empresa colombiana. Método: A partir del uso de simulación como herramienta, se procede a construir un modelo que represente apropiadamente la realidad de la empresa, iniciando por la delimitación del problema, siguiendo con la identificación de variables clave, la toma de muestras y su análisis estadístico, la construcción de la simulación con sus respectivos procesos de validación y verificación, y finalmente el análisis de resultados, y las posibilidades de aplicación en la empresa en conjunto con conclusiones del proceso. Resultados: A partir de los escenarios construidos, se recomienda diseñar un área de despacho para acceder a la información de forma rápida y oportuna junto con el desarrollo de un software especializado que permita digitalizar órdenes y remisiones, adicionalmente la planeación de rutas de entrega de pedidos priorizados según las variables clave en el proceso. Con la implantación de las anteriores sugerencias, la cola de máquinas ensambladas y sin ser despachadas se redujo en un 51 % y los despachos de las máquinas despulpadoras de café incrementaron en un 49 % mejorando la satisfacción del cliente. Conclusiones: La inversión necesaria para implementar el escenario de solución representa retornos a mediano plazo, lo cual, junto con la satisfacción del cliente, permite hacer competitiva a la empresa. Se propone hacer un estudio de la logística de despacho de los pedidos, dado que esta parte del problema se evidencia, pero no se puede resolver mediante simulación.

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Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia

Cited by 38 publications

References 31 publications

A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee

A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Oportunidades de mejora para los procesos de recepción, fabricación y despacho de máquinas despulpadoras de café

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