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Coffee Science: Innovations Across the Production-to-Consumer Chain
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Coffee Science: Innovations Across the Production-to-Consumer Chain

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 15 December 2025 | Viewed by 905

Special Issue Editors

Dr. Cláudia P. Passos

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Guest Editor
Cláudia Pereira Passos Chemistry Department, University of Aveiro, Aveiro, Portugal
Interests: coffee; food; polysaccharides; green technologies; microwave-assisted extraction; supercritical processes
Special Issues, Collections and Topics in MDPI journals
Dr. Rita Carneiro Alves

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Guest Editor
LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Interests: coffee; coffee by-products; sustainability; circular economy; upcycling; quality; authenticicity; chromatography; green chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Coffee is one of the most consumed beverages worldwide and has long generated scholarly interest. While its health benefits continue to be investigated, the diversity in coffee preparation methods—which are constantly evolving—adds complexity to its study. Consequently, characterizing coffee's chemical composition and identifying its bioactive compounds remain key scientific pursuits. Meanwhile, modern consumers are increasingly informed and demand not only high-quality products but also sustainable practices, ethical sourcing, and the preservation of the beverage’s authenticity. The current challenge is to meet these expectations by delivering (1) innovation, (2) high quality, and (3) sustainability throughout the entire value chain. In this context, the valorization of coffee by-products has also emerged as a promising strategy. Traditionally regarded as waste, they are rich in valuable compounds including dietary fiber, polyphenols, and antioxidants. Through exploring their potential in food, cosmetics, agriculture, and bioenergy, the coffee sector can reduce its environmental footprint while creating new economic opportunities. Integrating these approaches into the coffee value chain can not only contribute to the circular economy but also reinforce consumer trust through visible commitments to sustainability.

This Special Issue invites contributions focused on coffee and its by-products, highlighting innovations throughout the entire production-to-consumer chain. Emphasis should be placed on food science and the development of novel food products or applications derived from coffee, within the framework of sustainable and technologically advanced practices.

Dr. Cláudia P. Passos
Dr. Rita Carneiro Alves
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. Foods 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 2900 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 authenticity
  • coffee by-products
  • bioactive compounds
  • structure–function relationships
  • health benefits of coffee
  • green extraction
  • sustainable processing
  • food innovation
  • functional foods
  • circular economy in food

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Published Papers (1 paper)

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Research

18 pages, 2981 KB  
Article
Multispectral and Colorimetric Approaches for Non-Destructive Maturity Assessment of Specialty Arabica Coffee
by Seily Cuchca Ramos, Jaris Veneros, Carlos Bolaños-Carriel, Grobert A. Guadalupe, Marilu Mestanza, Heyton Garcia, Segundo G. Chavez and Ligia Garcia
Foods 2025, 14(21), 3644; https://doi.org/10.3390/foods14213644 - 25 Oct 2025
Viewed by 291
Abstract
This study evaluated the integration of non-invasive remote sensing and colorimetry to classify the maturity stages of Coffea arabica fruits across four varieties: Caturra Amarillo, Excelencia, Milenio, and Típica. Multispectral signatures were captured using a Parrot Sequoia camera at wavelengths of 550 nm, [...] Read more.
This study evaluated the integration of non-invasive remote sensing and colorimetry to classify the maturity stages of Coffea arabica fruits across four varieties: Caturra Amarillo, Excelencia, Milenio, and Típica. Multispectral signatures were captured using a Parrot Sequoia camera at wavelengths of 550 nm, 660 nm, 735 nm, and 790 nm, while colorimetric parameters L*, a*, and b* were measured with a high-precision colorimeter. We conducted multivariate analyses, including Principal Component Analysis (PCA) and multiple linear regression (MLR), to identify color patterns and develop predictors for fruit maturity. Spectral curve analysis revealed consistent changes related to ripening: a decrease in reflectance in the green band (550 nm), a progressive increase in the red band (660 nm), and relative stability in the RedEdge and near-infrared regions (735–790 nm). Colorimetric analysis confirmed systematic trends, indicating that the a* component (green to red) was the most reliable indicator of ripeness. Additionally, L* (lightness) decreased with maturity, and the b* component (yellowness to blue) showed varying importance depending on the variety. PCA accounted for over 98% of the variability across all varieties, demonstrating that these three parameters effectively characterize maturity. MLR models exhibited strong predictive performance, with adjusted R2 values ranging between 0.789 and 0.877. Excelencia achieved the highest predictive accuracy, while Milenio demonstrated the lowest, highlighting varietal differences in pigmentation dynamics. These findings show that combining multispectral imaging, colorimetry, and statistical modeling offers a non-destructive, accessible, and cost-effective method for objectively classifying coffee maturity. Integrating this approach into computer vision or remote sensing systems could enhance harvest planning, reduce variability in specialty coffee lots, and improve competitiveness by ensuring greater consistency in cup quality. Full article
(This article belongs to the Special Issue Coffee Science: Innovations Across the Production-to-Consumer Chain)
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