Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria

김동호,; 연수지,; 장금일,

doi:10.3746/jkfn.2016.45.12.1799

Cited by 8 publications

(3 citation statements)

References 26 publications

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“…Inoculation of microorganisms (starter cultures) in coffee fermentation was performed in 40.0% of the studies corresponding to 22 articles; being the yeasts of Saccharomyces genus the most used as starter cultures (B et al, 2019;Cândido et al, 2019;Evangelista et al, 2014a;Evangelista et al, 2014b;Kwak;Jeong;Kim, 2018;Martinez et al, 2017;Martins et al, 2019;Ribeiro et al, 2017a;Ribeiro et al, 2017b;Tinoco et al, 2019), followed by bacteria belonging to the Lactobacillus genus (Avallone et al, 2002;B et al, 2019;De Carvalho Neto et al, 2018a;Yeon;Jang, 2016;Pereira et al, 2016) and yeasts of Pichia genus (De Melo Pereira et al, 2015;Evangelista et al, 2014a;Evangelista et al, 2014b;Massawe;Lifa, 2010). The importance of these studies lies in the fact that the use of starter cultures in coffee fermentation improves the beverage sensory quality by providing better control of the process (Evangelista et al, 2014a).…”

Section: Discussionmentioning

confidence: 99%

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

Cruz-O’Byrne

Gambasica

Ramirez-Vergara

2020

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The activity of microorganisms in coffee fermentation has a great influence on the composition of the beans and their beverage quality. In the present study, a bibliometric and systematic literature network analysis is made to examine the growth in the literature and the flow of knowledge in the field of study. The bibliometric information was retrieved from the Scopus database, obtaining 55 articles between 1965 and 2019. Frequencies, co-authorship, and co-occurrence indicators were analyzed using Microsoft Excel and VOSviewer software. Our findings show that most of the articles have been published in the last decade and mainly on microbial diversity and starter cultures. Furthermore, it was possible to identify the most productive authors, the most influential works, the main journals where articles of the most productive authors and the most influential works have been published, the most productive affiliation countries, the most used keywords, the co-authorship taking authors and countries as the unit of analysis, the keyword co-occurrence, and the spatial distribution of studies with their research topics. This is the first bibliometric and systematic literature network analysis carried out on research articles on microorganisms in coffee fermentation related to agriculture and beverage quality, which becomes a tool for researchers in making decisions for the building and development of strategic plans for future research by understanding the trends and status of existing research in the field of study in accordance with the authors, works, affiliation countries, study topics, and patterns of international collaboration and within the academic community.

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Section: Discussionmentioning

confidence: 99%

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

Cruz-O’Byrne

Gambasica

Ramirez-Vergara

2020

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“…The fermentation process involving lactic acid bacteria enhances the quality characteristics and antioxidant activities of espresso coffee. The highest sensory scores are achieved with 30% (w/v) green bean fermentation [7]. Other research also observed improved antioxidant properties, increased total phenol and flavonoid content, and reduced tannin content in medium and dark-roasted coffee when green coffee beans were fermented with Wickerhamomyces anomalus yeast [8].…”

Section: Introduction mentioning

confidence: 86%

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Kartika,

Sunarharum,

Mahatmanto

2024

JELS

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Coffee is one of the most traded commodities in the world and plays a crucial role in Indonesia's economy. The price of coffee is intricately tied to its quality and perceived health benefits. Recently, there has been a growing interest in studying the effect of post-harvest processing, particularly fermentation, on coffee antioxidants. Among the various fermentation techniques, self-induced anaerobic fermentation (SIAF) has emerged as an innovative approach to enhance coffee antioxidants. Despite its potential, the effects of SIAF on coffee antioxidants appear to be inconsistent, and the underlying mechanisms remain unclear. This review aims to evaluate the potential impacts of SIAF on coffee's antioxidant contents and activities. Relevant articles from 2013 to 2023 that discuss the effects of SIAF on coffee antioxidants were reviewed. The results indicate that SIAF may enhance coffee's antioxidant contents and activities, but the effects appear to depend on the microorganisms involved in the fermentation process. The effects may be linked to the microbial activities and enzymatic processes that change the biochemical compositions of the coffee during fermentation. Knowledge of the mechanisms underlying the effects is important for optimal integration of SIAF into the coffee industry. This study contributes valuable insights into the promising role of SIAF in enhancing coffee antioxidants and emphasizes the importance of continued research in this field.

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“…The increase in demand for high-quality coffee has led to various attempts to improve the biological activities and the preferences of coffee in Korea, such as through adding functional materials to coffee. Shin et al (2013) analyzed the biological activity of coffee beans obtained by solid fermentation with fungal mycelium, whereas Kim et al (2016) produced green beans by lactic acid bacteria fermentation to improve the antioxidant activity of coffee. Furthermore, Lim et al (2015) soaked green coffee beans in mulberry extract, and Moon and Kim (2019) created wine germinated coffee to enhance coffee aroma.…”

Section: Introductionmentioning

confidence: 99%

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

Song

2020

pnf

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Cordyceps coffee, containing Cordycepin and -glucan, was developed to improve quality and functionality of coffee. We evaluated its biological activities and quality characteristics. We treated green coffee beans with mixed extracts from three medicinal mushrooms, Cordyceps mushroom (Cordyceps militaris), Phellinus mushroom (Phellinus linteus), and Chaga mushroom (Inonotus obliquus). Both control [27.00 mg gallic acid equivalent (GAE)/g] and Cordyceps coffee (37.34 mg GAE/g) had higher contents of polyphenol than the Cordyceps mushroom raw materials (23.17 mg GAE/g). 1,1-Diphenyl-2-picrylhydrazyl scavenging activity was higher for both the control and Cordyceps coffee (80.56% and 82.21 %, respectively) compared with Cordyceps mushrooms (62.89%). -Glucan content was determined by the enzyme method; the raw Cordyceps, Phellinus, and Chaga mushrooms contained 3.79%, 7.06%, and 8.57% -glucan, respectively. However, -glucan and total glucan contents were much lower in Cordyceps coffee (2.03% and 3.11%, respectively) than in the raw mushrooms. The amount of Cordycepin, as determined by high performance liquid chromatograph, was 2,274.70 mg/kg for the Cordyceps coffee and 11,533.22 mg/kg for the Cordyceps mushrooms. Through flavor pattern analysis using the electronic nose system, we showed Cordyceps coffee kept the original coffee aroma (similar as the control), and this was not obstructed by the off-flavor of the Cordyceps mushrooms. In conclusion, this study suggests that Cordyceps coffee may be a novel functional coffee containing the functional components Cordycepin and -glucan.

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Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria

Cited by 8 publications

References 26 publications

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

Microorganisms in coffee fermentation: A bibliometric and systematic literature network analysis related to agriculture and beverage quality (1965-2019)

The Impact of Self-Induced Anaerobic Fermentation (SIAF) on Coffee Antioxidants: A Review

Functional Cordyceps Coffee Containing Cordycepin and β-Glucan

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