The utilization of coffee leaves and flowers has been underestimated over the years. Both by-products can be obtained from coffee trees without adversely affecting the production of coffee beans. To gain fundamental knowledge of their sensorial and a...
Coffee and coffee by-products, such as coffee cherries, coffee flowers, coffee leaves, green beans, roasted coffee, instant coffee, spent coffee grounds, and silverskin, contain a complex mixture of bioactive compounds that may exhibit both genotoxic...
Coffee capsules have become one of the most used methods to have a coffee in the last few years. In this work, coffee was prepared using a professional espresso coffee machine. We investigated the volatilome of four different polypropylene coffee cap...
The scientific literature indicates that there is a limited number of data on the content of bioactive components in coffees consumed “on the go”. Therefore, this study examined the polyphenol and caffeine content of different types of co...
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent gro...
The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices. We will explore the multifaceted opportunities and...
This study models the purchasing behavior of specialty coffee by 114 coffee shops across 15 cities in nine states in Mexico. Simple and multilevel mixed-effects logistic models are tested. Our models extend the framework used in prior research. We mo...
Coffee is a popular beverage throughout the world. Coffee contains various chemical compounds (e.g., caffeine, chlorogenic acids, hydroxyhydroquinone, kahweol, cafestol, and complex chemical mixtures). Caffeine is also the most widely consumed pharma...
The aim of this study was to compare, under standardized conditions, the content and molecular properties of carbohydrates occurring in extracts from roasted coffee beans and in coffee substitutes made from roasted chicory root, barley, wheat, spelt,...
This study developed an inoculum culture for semi-controlled coffee fermentation using lactic acid bacteria (LAB) and yeast, with coffee production by-products as carbon sources. The viability of the inoculum was optimized by using a mixture design t...
The coffee berry borer (CBB) is the most destructive pest of coffee worldwide, with damages exceeding $500 M a year and affecting the livelihood of 25 million farmers. Coffee fruit rot (CFR) is described as an anthracnose disease; it can cause up to...
The aim of this study was to examine the association of coffee, caffeinated coffee, decaffeinated coffee and caffeine intake from coffee with cognitive performance in older adults. we used data from the National Health and Nutrition Examination Surve...
Existing models to estimate profitability in small-scale coffee production are based on limited information leading to precision problems in the estimations and, therefore, fail to represent the real economic return. This leads smallholders to make d...
This paper describes a novel qualitative dataset regarding coffee pests based on the ancestral knowledge of coffee farmers in the Department of Cauca, Colombia. The dataset has been obtained from a survey applied to coffee growers with 432 records an...
In the coffee industry, several by-products are generated during the production and consumption of coffee and represent an important waste from an environmental viewpoint. For improving the knowledge about this issue, a laboratory vermicomposting stu...
Coffee is one of the most consumed beverages in the world, and its popularity has prompted the necessity to constantly increase the variety and improve the characteristics of coffee as a general commodity. The popularity of coffee as a staple drink h...
The present work summarizes the results of a 15-week student project addressing the field of sustainable coffee farming. Coffee farmers often lack scientific knowledge concerning the coffee varieties they cultivate, and having grown coffee for genera...
Coffee is popular worldwide and consumption is increasing, particularly in non-traditional markets. There is evidence that coffee consumption may have beneficial health effects. Consumers’ beliefs in the health benefits of coffee are unclear. T...
The genetic conformity of the cultivated varieties of coffee is key for the sustainability of coffee growing. In the past years, various studies have shown that genetic conformity was overall low. This situation is mainly due to a lack of professiona...
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from...
The valorization of coffee wastes through modification to activated carbon has been considered as a low-cost adsorbent with prospective to compete with commercial carbons. So far, very few studies have referred to the valorization of coffee parchment...
Coffee is a source of micronutrients, including iron, zinc, copper, and manganese. It may also contain toxic metals, such as lead and cadmium. The effects of coffee on the human body may vary depending on its composition. The objective of this study...
Coffee is a worldwide commodity, and both coffee-producing and coffee-consuming countries have real concerns about environmental problems and economic growth strategies based on the efficient use of resources. Because this crop is a perennial, pests...
Coffee leaf rust (CLR) is a major disease of Arabica coffee caused by the biotrophic fungus Hemileia vastatrix. Jazan region in Saudi Arabia has long been one of the last coffee-producing regions in the world free of this disease. In August 2023, CLR...
In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel...
The International Coffee Convention 2023 comprehensively addressed the contemporary challenges and advancements in the coffee industry, emphasizing sustainability, health, and innovation. This convention gathered experts and stakeholders to explore d...
Coffee pulp is an abundant residue from the coffee industry, but it still contains large amounts of valuable compounds such as polyphenols. The extraction of polyphenols from coffee pulp by the conventional method is accompanied by contaminated compo...
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting du...
Green and roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and the diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applie...
Coffee oil derived from spent coffee grounds of Coffea arabica is considered a novel food in the European Union (EU), requiring pre-market approval supported by comprehensive toxicological data. The effects of coffee oil on human health, particularly...
A fully biodegradable hybrid coffee-cotton aerogel has been successfully developed from spent coffee grounds, 100% cotton fiber and polyvinyl alcohol (PVA) flakes via environmental friendly processes. The cotton fibers in coffee aerogel help to maint...
Different actors have observed divergences and imbalances related to quality understanding and value appropriation in the coffee value chain. Reducing this gap and ensuring sustainability requires innovative strategies. The “Coffee Grower&rsquo...
Coffee is one of the most widely consumed beverages in the world, which has important repercussions on the health of the individual, mainly because of certain compounds it contains. Coffee consumption exerts significant influences on the entire body,...
This study reports the effective reuse of coffee residues from roasting and brewing processes using microwave-assisted extraction (MAE) of bioactive compounds. Principal Component Analysis (PCA) showed a significant impact (p < 0.001) on phenolic...
Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees. This revie...
The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coff...
In a forcedly global system, we are facing a more and more regulated, sustainable coffee market. The International Coffee Organization is the only coffee intergovernmental organization working to face the numerous challenges of this polyhedric world,...
The Coffee Cuality Method provides a comprehensive assessment of the sensory quality of coffee that includes an overall quality rating, just-about-right (JAR) scaling of select attributes, check-all-that-apply (CATA) selections from a list of sensory...
Coffee by-products, such as coffee leaves, are components of the coffee plant that remain underexplored. In recent years, driven by efforts from both the public and private sectors to pursue circular economy goals, there has been a resurgence in the...
In this review, we discuss the recent knowledge regarding the epigenetic effects of coffee extract and the three essential active ingredients in coffee (caffeine, chlorogenic acid, and caffeic acid). As a popular beverage, coffee has many active ingr...
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and subtropical-planted coffee countries and regions. It is also be...
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic–anaerobic conditions, making it a superior alternative to solid-state fermentation. This study aimed to optimize submerg...
Fairtrade labeling has the potential to increase market efficiency by connecting farmers to altruistic consumers who are willing to pay a premium for sustainability-certified products. A requirement for increased efficiency, though, is that the farme...
Coffee, one of the most widely consumed beverages in the world, is commercialized as powder and beans in different types of packaging and extracted through several methods. In this regard, the present study focused on evaluating the concentration of...
Background: Coffee is one of the most popular beverages globally and contains several bioactive compounds that are relevant to human health. Many nutritional strategies modulate sirtuin-1, thereby impacting aging and cardiometabolic health. This stud...
Coffee silverskin and spent coffee have been evaluated in a neuroblastoma cell line (SH-SY5Y cells) against beauvericin (BEA) and α-zearalenol (α-ZEL)-induced cytotoxicity with different strategies of treatment. First, the direct treatment of mycotox...
Coffee is a beverage that contains a high concentration of bioactive compounds, particularly polyphenols. These compounds significantly contribute to the polyphenol intake in the diet and have been shown to have beneficial effects on consumer health....
Coffee kombucha beverages were developed by fermenting various coffee substrates, including instant coffee (I), coffee brews of ground coffee beans (G), and additional spent coffee added ground coffee (GSC) using either SCOBY (S) or Lactiplantibacill...
Soluble coffee offers the combined benefits of high added value and practicality for its consumers. The hydrolysis of coffee polysaccharides by the biochemical route, using enzymes, is an eco-friendly and sustainable way to improve the quality of thi...
This review summarizes published information concerning the determination of antioxidant activity (AA) in coffee samples by various methods (ORAC, FRAP, TRAP, TEAC, etc.) in vitro and limited data of antiradical activity of coffee products in vitro a...
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