Search Results (180)

Coffee quality arises from the interaction among genotype, environment, and postharvest management, yet few large-scale studies jointly integrate agronomic, phytochemical, and processing traits. We characterized 150 Coffea arabica L. accessions from six Peruvian regions, evaluated in the INIA coffee germplasm collection, quantifying agro-morphological traits, colorimetric parameters in cherries and beans, fermentation indicators, bioactive compounds, and antioxidant activity. Correlation analyses showed that total phenolics (TPCs) and total flavonoids (TFCs) were strongly associated with antioxidant activity, whereas caffeine content (CAF) varied, largely independently. Several chromatic parameters in parchment and green coffee (a*, b*, C*) showed positive correlations with phenolic content and antioxidant activity (ABTS, DPPH, FRAP), while final fermentation pH (FPH) was negatively associated with these compounds, supporting both color metrics and pH as operational indicators of chemical quality. Principal component analysis disentangled a morphometric gradient from a functional (phenolic–antioxidant) gradient, indicating that bean size and antioxidant potential can be improved in a semi-independent manner. Hierarchical clustering identified complementary ideotypes, and a multi-trait selection index highlighted promising accessions—PER1002197 (Cajamarca), PER1002222 (Cajamarca), PER1002288 (Pasco), and PER1002184 (Cajamarca)—that combine high phenolic/antioxidant levels, favorable chlorogenic acid (CGA)/trigonelline (TGN) profiles, contrasting (high/low) caffeine, and competitive yield (YPP)/bean size. These accessions represent promising candidates for breeding climate-smart and nutraceutical-oriented coffee. Full article

Fruit and coffee industries are responsible for huge quantities of agro-industrial wastes which is of great environmental and public health concern. Therefore, the aim of this work involves the use of such wastes for the production of β-D-glucan from basidiomycete strains which are powerful biological response modifiers in several clinical disorders. Experimental planning for optimization of several parameters was carried out by a full factorial of two levels of three factors for production of beta-glucans and basidiomycete species, where waste concentration and interaction between species and agro-industrial waste were the most important factors. The best conditions involved a basidiomycete strain of Lentinula edodes in a culture medium containing 400 g/L of waste coffee grounds which revealed the production of extracellular β-glucans (141.16 mg/L) at the 3rd day of fermentation. Intrinsic fluorescence properties of mushroom β-D-glucan were investigated by fluorescence spectroscopy as well as a fluorescence microtiter plate reader exhibiting emission peaks at 492 and 528 nm. Differential chromatographic behavior of β-D-glucan was investigated by immobilized metal affinity chromatography (IMAC) using epoxy-activated Sepharose 6B containing different chelating agents, spacer arms, and metal ions. One-step purification of β-D-glucan was devised using a column of epoxy-activated Sepharose 6B-IDA-Cu (II). FTIR analysis of several β-D-glucans from the chromatographic fractions was carried out to investigate their structural properties. Full article

This study looked at a fungal–cyanobacterial co-pellet system for cleaning up coffee waste and producing high-value polymers. Optimization focused on the pelletization process, waste removal efficiency, and biomass yield. Optimal conditions, including pH (6.5), glucose concentration (6 g/L), and shaking speed (130 rpm), achieved a maximum cyanobacterial immobilization efficiency of up to 97% on the fungal mycelium. Scanning electron microscopy (SEM) confirmed the formation of an integrated co-pellet structure, with fungal hyphae acting as a physical scaffold and extracellular polymeric substances (EPSs) enhancing cell–cell adhesion. The co-culture system exhibited superior performance compared to fungal (20.56 g/L) and algal (1.09 g/L) monocultures. It effectively removed major coffee effluent pollutants, achieving a significant reduction in total phenolic compounds (74.5%). Furthermore, the co-pellets displayed a remarkable final biomass yield (24.33 g/L) and high production of extracellular polymeric substances (EPSs) (5.28 g/L) and intracellular polymeric substances (IPSs) (3.84 g/L). The synergistic relationship was further confirmed by high nitrogen contents in the co-pellets (15.24%), which significantly surpassed that of the individual fungal biomass, suggesting interspecies nutrient transfer. Valuable glycerol-lipids were detected and identified in the fermentative broth of the co-culture confirming a highly efficient bioconversion process. Analyses revealed a targeted metabolic flow toward the accumulation of monoglycerides, notably monooleoylglycerol and monopalmitin, highlighting a powerful cooperative compatibility for producing high-value emulsifiers. Overall, these findings firmly establish the cyano-fungal co-pellet system as a robust and sustainable biorefinery approach for treating complex industrial wastewater while producing a high-quality, value-added biomass suitable for utilization as a biofertilizer or animal feed. Full article

Fermentation possesses intriguing and promising potential as a bioprocess for enhancing and/or transforming bioactive compounds derived from agricultural processing by-products. This study aimed to enhance the phenolic compounds and antioxidant properties of coffee cherry husks through the sustainable methodology of solid-state fermentation (SSF) using various Trichoderma fungi, specifically Trichoderma asperellum CB-Pin-01 and two Trichoderma isolates (NTY211 and PSUT001). The coffee cherry husks underwent fermentation at a controlled temperature of 28 ± 1 °C over a duration of 7 days. Both fermented and unfermented extracts, prepared using different solvents (water, ethanol, and acetone), were systematically evaluated concerning total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacities measured via DPPH and ABTS radical scavenging assays, as well as ferric reducing antioxidant power (FRAP). The findings indicated that SSF involving Trichoderma fungi significantly augmented the phenolic content and antioxidant activities in comparison to the unfermented samples (p < 0.05). Notably, the acetonic extract obtained from fermentation with the isolate NTY211 exhibited the highest contents of phenolic (191.48 ± 3.94 mg GAE/g extract) and flavonoid (106.61 ± 3.09 mg QE/g extract). The identification of phenolic compounds by UHPLC-QqQ-MS/MS analysis revealed a predominant increase in chlorogenic acid and quercetin through SSF. Consequently, SSF utilizing Trichoderma fungi may represent a viable strategy for enhancing the value of coffee cherry husks, rendering them into bioactive ingredients with potential applications in the cosmetic and food industries. Full article

In efforts to enhance the sensory profile of coffee, fermentation variations have been implemented, including extending the process for prolonged periods. Such practices create imbalances among the microbial groups involved and increase populations of filamentous fungi, compromising product safety. To identify the filamentous fungi present in fermentations for up to 192 h, coffee samples were collected from fermentations conducted under semi-anaerobic (SA) and self-induced anaerobic fermentation (SIAF) conditions. Microscopic, metabolic, and rDNA sequencing techniques were applied to identify the filamentous fungi. Relative abundance and taxonomic classification were obtained through High-Throughput Sequencing of the ITS region. In addition, the presence of Ochratoxin A (OTA) was evaluated through HPLC/FLD. The most abundant genera identified was Aspergillus in SA fermentations, and Fusarium in SIAFs both at 192 h. 3438 OTUs of filamentous fungi were obtained, distributed across 11 orders, 20 families, and 17 genera. The results suggest a greater presence of mycotoxin-producing genera in fermentations with longer processing times, particularly under semi-anaerobic conditions. However, OTA levels remained below 0.8 ppb (µg/kg). These findings provide essential information for microbiological control of fermentation, supporting the maintenance of product safety in subsequent stages and ensuring the safety of the final product. Full article

Pectins are high-value plant cell-wall polysaccharides with extensive applications in the food, pharmaceutical, textile, paper, and environmental sectors. Traditional extraction and processing methodologies rely heavily on harsh acids, high temperatures, and non-renewable solvents, generating substantial environmental and economic costs. This review consolidates recent advances across the entire Bacillus–pectinase value chain, from green pectin extraction and upstream substrate characterization, through process and statistical optimization of enzyme production, to industrial biocatalysis applications. We propose a practical roadmap for developing high-efficiency, low-environmental-footprint enzyme systems that support circular bioeconomy objectives. Critical evaluation of optimization strategies, including submerged versus solid-state fermentation, response surface methodology, artificial neural networks, and design of experiments, is supported by comparative data on strain performance, fermentation parameters, and industrial titers. Sector-specific case studies demonstrate the efficacy of Bacillus pectinases in fruit-juice clarification, textile bio-scouring, paper bio-bleaching, bio-based detergents, coffee and tea processing, oil extraction, animal feed enhancement, wastewater treatment, and plant-virus purification. Remaining challenges, including enzyme stability in complex matrices, techno-economic scale-up, and structure-guided protein engineering, are identified. Future directions are charted toward CRISPR-driven enzyme design and fully integrated circular-economy bioprocessing platforms. Full article

Agro-industrial residues can improve the fermentation quality of tropical forage grass silages when used as additives, but a systematic synthesis of their effectiveness is limited. This integrative review aimed to identify the main residues used as additives in silages and assess their effects on the fermentation process. Following the PVO (population, variable of interest, and outcome) protocol, searches were conducted in the Wiley Online Library, Web of Science, and SCOPUS databases, with no restrictions on language, time, or region. The guiding question was: “What are the main agro-industrial residues used as additives in the ensiling of tropical forage grasses?” Of the 1414 documents initially retrieved, 138 were selected after screening titles, abstracts, and keywords. After removing duplicates and full-text evaluation, 58 studies met the inclusion criteria. Brazil led in the number of studies (89.66%). Elephant grass (Pennisetum purpureum Schum.) was the most studied forage (34.21%). Citrus pulp (13.79%) and coffee husk (12.07%) were the most evaluated residues. The addition of residues promoted a reduction in pH (66.07%), ammonia nitrogen (71.74%), buffer capacity (57.14%), and the concentrations of acetic (52.17%), propionic (52.63%), and butyric (55.00%) acids. Lactic acid content increased in 32.76% of studies; gas and effluent losses decreased in 69.57% and 86.36% of cases, respectively. Citrus pulp and coffee husk are the most used residues, enhancing fermentation quality. It is concluded that the use of agro-industrial residues in the ensiling of tropical forage grasses has the potential to improve fermentation quality. Full article

Fermentation is a crucial stage in the production of washed mild coffees, as it enables the generation of compounds that influence overall quality. The conditions to optimize this process are still unknown. This study evaluated the effects of fermenting coffee fruits and depulped coffee under two conditions: an open tank (semi-anaerobic-SA) and a closed tank (self-induced anaerobic fermentation, SIAF) over 192 h. Samples were taken every 24 h using a sacrificial bioreactor. A randomized complete block design with a factorial arrangement (2 × 2 + 1), plus a standard control, was employed, incorporating two factors: coffee type and fermentation condition. High-throughput sequencing of 16S and ITS amplicons identified an average of 260 ± 71 and 101 ± 24 OTUs, respectively. Weisella was the dominant lactic acid bacteria, followed by Leuconostoc and Lactiplantibacillus. Acetic acid bacteria, mainly Acetobacter, were more abundant under semi-anaerobic conditions. The yeast genera most affected by the fermentation condition were Pichia, Issatchenkia, and Wickerhamomyces. Repeated measures analysis revealed significant differences in pH, glucose consumption, lactic acid production, dry matter content, embryo viability, and the percentage of healthy beans. Principal component analysis was used to develop an index that integrates physical, physiological, and sensory quality variables, thereby clarifying the impact of each treatment. Samples from shorter fermentation times and SIAF conditions scored closest to 1.0, reflecting the most favorable outcomes. Otherwise, samples from longer fermentation times in both depulped and coffee fruits scored 0.497 and 0.369, respectively, on the SA condition. These findings support technically and economically beneficial fermentation strategies. Full article

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (Theobroma cacao) and coffee pulp (Coffea arabica) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessments of amylolytic, proteolytic, and phytase activities, CO₂ production, acidification capacity, and exopolysaccharide (EPS) synthesis. Saccharomyces cerevisiae YCTA13 exhibited the highest fermentative performance, surpassing commercial baker’s yeast by 52.24%. Leuconostoc mesenteroides LABCTA3 showed a high acidification capacity and EPS production, while Lactiplantibacillus plantarum 20B3HB had the highest phytase activity. Six yeast–LAB combinations were formulated as mixed starter co-cultures and evaluated in sourdough breadmaking. The B3Y14 co-culture (LABCTA3 + YCTA14) significantly improved the bread volume and height by 35.61% and 17.18%, respectively, compared to the commercial sourdough starter, and reduced crumb firmness by 59.66%. Image analysis of the bread crumb revealed that B3Y14 enhanced the crumb structure, resulting in greater alveolar uniformity and a balanced gas cell geometry. Specifically, B3Y14 showed low alveolar regularity (1.16 ± 0.03) and circularity (0.40 ± 0.01), indicating a fine and homogeneous crumb structure. These findings highlight the synergistic potential of selected allochthonous yeast and LAB strains in optimizing sourdough performance, positively impacting bread texture, structure, and quality. Full article

Functional beverages are increasingly sought as components of a healthy diet, and goat milk offers a nutritious base with unique sensory attributes. This study aimed to develop a novel fermented goat milk beverage enriched with spent coffee grounds (SCG) extract, utilizing SCG’s high natural antioxidant content to improve nutritional and functional properties. SCG was extracted via aqueous solid–liquid extraction and lyophilized; its extract was incorporated into goat milk–fructose blends at 0%, 1%, and 2% (w/v). Analyses included physicochemical characterization (pH, acidity, fat, and protein), total phenolic content, and antioxidant capacity via DPPH assay, alongside consumer sensory evaluation for acceptance and purchase intent. Results demonstrated that higher SCG extract levels significantly increased pH, phenolic concentrations, and radical scavenging activity while reducing titratable acidity. The 2% SCG formulation achieved the highest overall, taste, and aftertaste acceptance and purchase intention. These findings suggest that SCG-enriched goat dairy beverages are feasible functional foods with enhanced antioxidant properties and consumer appeal, promoting valorization of coffee by-products. Full article

Coffee cherry pulp (CCP), a coffee by-product rich in pectin and phenolic compounds, serves as a valuable substrate for microbial enzyme production, improving the nutritional and antioxidant properties of poultry feed. This study evaluated the potential of Kluyveromyces marxianus ST5 to produce pectin-degrading enzymes using CCP. Under unoptimized conditions, the pectin lyase (PL) and polygalacturonase (PG) activities were 3.29 ± 0.22 and 6.32 ± 0.13 U/mL, respectively. Optimization using a central composite design (CCD) identified optimal conditions at 16.81% (w/v) CCP, 5.87% (v/v) inoculum size, pH 5.24, and 30 °C for 48 h, resulting in PL and PG activities of 9.17 ± 0.20 and 15.78 ± 0.14 U/mL, representing increases of 178.7% and 149.7% over unoptimized conditions. Fermented CCP was further evaluated using an in vitro chicken gastrointestinal digestion model. Peptide release increased by 66.2% compared with unfermented CCP. Antioxidant capacity also improved, with significant increases observed in DPPH (32.4%), ABTS (45.0%), and FRAP (42.3%) assays, along with an 11.1% increase in total phenolic content. These results demonstrate that CCP bioconversion by K. marxianus ST5 enhances digestibility and antioxidant properties, supporting its potential as a sustainable poultry feed additive and contributing to the valorization of agro-industrial waste. Full article

In recent years, great attention has been paid to second-generation (from agricultural and industrial wastes) lactic acid (LA) production. In the present study, the possibility of two Lactiplantibacillus plantarum strains, namely 53 and 2HS, to produce LA from waste materials was investigated. Distiller’s dried grains with solubles (DDGS), spent coffee grounds (SCG), wood chips, and cheese whey were used as substrates after pretreatment, and the results were compared with those with lactose as a carbon source. Both strains were capable of assimilating sugars from all waste materials. Nearly 20 g/L LA from 23 g/L reducing sugars (RS) obtained from DDGS, 22 g/L LA from 21 g/L RS from SCG, and 22 g/L LA from 21 g/L whey lactose were produced compared to 22 g/L LA obtained from 22 g/L lactose monohydrate in the fermentation broth. The wood chip hydrolysate (WH) contains only 10 g/L RS, and its fermentation resulted in the production of 5 g/L LA. This amount is twice as low as that produced from 11 g/L lactose monohydrate. A mathematical model was constructed based on the Compertz and Luedeking–Piret equations. Full article

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 Lactiplantibacillus plantarum ELB90 (L), or a combination of both (SL). The combined SL inoculation did not synergistically enhance the growth of acetic and lactic acid bacteria, nor did it increase the acetic and lactic acid concentrations or improve retention of caffeoylquinic acids (CQA) compared to non-fermented controls stored for the incubation period (7 days). Samples fermented with L better preserved the total CQAs during incubation, notably increasing 3-CQA and 4-CQA in L-fermented G and GSC samples by up to 40%, whereas 5-CQA showed a slight decrease (up to 8%) in L-fermented G and GSC samples. After one week, all fermented samples maintained stable levels of 3-CQA compared to the non-fermented SCG control, with significantly elevated 4-CQA. Caffeic acid was detected only in the bound fraction of beans, exhibiting similar concentrations in both fermented and non-fermented samples. SL-fermented coffees showed significant reductions in caffeine contents, except for I coffee substrate, and spent coffee grounds (SCG) filtered from the SL-fermented sample also had significantly lower caffeine content. Panelists preferred coffee kombucha beverages inoculated with S over those fermented with L, which were rated least appealing. The study concludes that fermentation with specific inoculation cultures could mitigate the degradation of coffee phenolic compounds during storage and facilitate the production of beverages with lower caffeine content, potentially enhancing both functional properties and consumer acceptability. Full article

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included Saccharomycodes ludwigii, Gluconobacter oxydans, and Levilactobacillus brevis, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (Saccharomyces boulardii SB01 and Levilactobacillus brevis ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. Full article

Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated growing consumer interest, highlighting its significant market potential. Traditional decaffeination methods often lead to non-selective extraction, resulting in a loss of desirable flavor compounds, thereby compromising coffee quality. In recent years, microbial fermentation has emerged as a promising, targeted, and safe approach for reducing caffeine content during processing. Additionally, mixed-culture fermentation further enhances coffee flavor and overcomes the drawbacks of monoculture fermentation, such as low efficiency and limited flavor profiles. Nonetheless, several challenges are yet to be resolved, including microbial tolerance to caffeine and related alkaloids, the safety of fermentation products, and elucidation of the underlying mechanisms behind microbial synergy in co-cultures. This review outlines the variety of microorganisms with the potential to degrade caffeine and the biochemical processes involved in this process. It explores how microbes tolerate caffeine, the safety of metabolites produced during fermentation, and the synergistic effects of mixed microbial cultures on the modulation of coffee flavor compounds, including esters and carbonyls. Future directions are discussed, including the screening of alkaloid-tolerant strains, constructing microbial consortia for simultaneous caffeine degradation for flavor enhancement, and developing high-quality low-caffeine coffee. Full article