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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 23

Special Issue Editors


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Guest Editor
Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil
Interests: fermentation process; enzymatic processes; microencapsulation; hydrolysis; flocculating yeasts; immobilizations; coffee fermentation; coffee drying; specialty coffee; Brazilian coffee

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Guest Editor
Federal Institute of Education Science and Technology of Espírito Santo, Coffee Design Group, Rua Elizabete Minete, 500, Venda Nova do Imigrante 29375-000, Brazil
Interests: quality control; processing; fermentation roasting and sensory analysis; coffee

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Guest Editor
Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via P. Giuria 9, I-10125 Torino, Italy
Interests: food chemistry; gas chromatography; gas chromatography–mass spectrometry; chiral gas chromatography; headspace sampling; food flavors; food quality and authenticity; metabolomics; chemometrics
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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

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

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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Published Papers

This special issue is now open for submission.
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