Coffee and Coffee By-Products: Processing, Qualities and Functional Properties
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 January 2026 | Viewed by 39
Special Issue Editors
Interests: fermentation process; enzymatic processes; microencapsulation; hydrolysis; flocculating yeasts; immobilizations; coffee fermentation; coffee drying; specialty coffee; Brazilian coffee
Interests: quality control; processing; fermentation roasting and sensory analysis; coffee
Interests: food chemistry; gas chromatography; gas chromatography–mass spectrometry; chiral gas chromatography; headspace sampling; food flavors; food quality and authenticity; metabolomics; chemometrics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Coffee is one of the most appreciated and widely traded beverages worldwide, and its production chain generates a variety of by-products throughout the stages of harvesting, processing, and industrialization. Among these stages, post-harvest processes—particularly fermentation and drying—play a crucial role in defining sensory quality, forming bioactive compounds, and generating by-products with high value-added potential.
This Special Issue aims to gather innovative research exploring the interactions between post-harvest methods and the chemical, functional, and sensory composition of both coffee and its by-products. Studies on spontaneous or controlled fermentation techniques, conventional or alternative drying methods, and sustainable technological approaches that enable the valorization of these materials in various applications are welcome.
Original research articles and reviews are encouraged, particularly those focusing on the characterization of bioactive compounds, the development of novel food, nutraceutical, or cosmetic products, and circular economy strategies applied to the coffee value chain. The emphasis is on sustainability, technological innovation, and the integrated valorization of coffee beans and their by-products, promoting positive impacts on both the environment and human health.
Dr. Líbia Diniz Santos
Prof. Dr. Lucas Louzada Pereira
Dr. Erica Liberto
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 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
- post-harvest processing
- fermentation
- drying methods
- bioactive compounds
- sustainability in coffee production
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