182 Results Found

This study investigates the solubility correlation of oil extracted from Sabah green Robusta coffee (Coffea canephora) beans through supercritical carbon dioxide (SC-CO2) extraction. Sabah, recognized as the largest coffee-producing region in Malaysi...

The formation of water-insoluble complexes between chitosan (ChS) and caffeoylquinic acid (CQ) derivatives present in artichoke (AE) and green coffee bean (GCBE) extracts was investigated by the equilibrium adsorption method. The UPLC/HPLC analysis r...

The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp)...

In Vietnam, as more and more organizations are moving toward globalization, green supplier selection (GSS) has emerged as a strategic approach in supply chain management that requires supplier practices in lessening the environmental risks to society...

Near-infrared spectroscopy (NIRS) is a powerful tool for the nondestructive evaluation of organic materials, and it has found widespread use in a variety of industries. In the food industry, it is important to know the district in which a particular...

An inflammatory response, related to colorectal cancer (CRC) progression, is a major subsequent result of bacterial infection following CRC surgery and should be of serious concern. Lipopolysaccharide (LPS), from the bacterial membrane, is a vital me...

In recent years, the demand for coffee has increased tremendously. During the production process, green coffee beans are traditionally screened manually for defective beans before they are packed into coffee bean packages; however, this method is not...

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...

The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface te...

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf li...

Cold plasma technology is gaining attention as a promising approach to enhancing the bioactivity of plant extracts. However, its impact on green coffee bean extracts (GCBEs) still needs to be explored. In this study, an innovative underwater plasma j...

Natural caffeine from decaffeination processes is widely used by pharmaceutical, cosmetic and soft-drink industries. Supercritical CO2 extraction (SFE–CO2) is extensively exploited industrially, and one of its most representative applications i...

Chlorogenic acids (CGAs) are the main phenolic compounds found in green coffee beans. They are receiving more attention recently due to the proven health and nutrition benefits they offer, in addition to their role as markers for coffee quality. A re...

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels shor...

Coffea arabica L. is as a tropical crop that can be grown under monocrop or agroforestry (AFS) systems, usually at altitudes greater than 600 m, with suitable environmental conditions to bean quality. This study aimed to assess the effect of altitude...

The storage conditions of green coffee beans (GCBs) are indispensable in preserving their commercial value. In Thailand, coffee farmers and roasters typically store GCBs for six months to a year before roasting. However, the beans undergo oxidation d...

The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and a...

The objectives of the present study consisted of identifying the impact of extraction methods and parameters held over the phytochemistry and biological activities of green coffee beans. Extraction processes belonging to two categories were performed...

Coffee quality can be modified with microorganism addition during post-harvest processing. While most studies focus on yeasts and lactic acid bacteria, other species identified in the digestive tract of palm civets might also contribute to the qualit...

The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and electronic sensory analyses to evaluate the key bioactive components,...

Extracts of olive leaf, green coffee bean and beetroot may deliver cardiovascular benefits. This study sought to evaluate the effects of regularly consuming a combination of these extracts on blood pressure (BP), arterial compliance, blood lipids, bl...

Green coffee beans and their derivatives are employed in dietary supplements, pharmaceuticals, and cosmetic formulations owing to their antioxidant properties and secondary metabolites, which may play a role in preventing metabolic syndrome. Mycotoxi...

Post-harvest processing (PHP) is a key determinant of coffee quality, flavor profile, and market classification, yet verifying PHP claims remains a significant challenge in the specialty coffee industry. This study introduces near-infrared spectrosco...

Green coffee bean extracts (GCBEs) represent a promising alternative to improve ground beef’s microbial and oxidative stability. This study evaluated the content of bioactive metabolites, the antimicrobial and antioxidant activity of extracts o...

Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core different...

The natural compounds of boron have many applications, primarily as a dietary supplement. The research is based on the discovery that the diester chlorogenoborate complex can be detected and quantified from green coffee beans. The study reports that...

One of the objectives of this study consists of the assessment of the antitumor activity of several extracts from three selected plant species: Xanthium spinosum L., Trifolium pratense L., and Coffea arabica L. and also a comparative study of this bi...

A few yeast species have been tested frequently to improve the tastes, flavors, and other important quality parameters of coffee. However, continuing evaluations of different yeast species for fermenting green coffee beans will have a significant pos...

Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes...

There is an increased industry demand for efficient and safe methods to select the best-quality coffee beans for a demanding market. Color, morphology, shape and size are important factors that help identify the best quality beans; however, conventio...

Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee bea...

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presen...

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the Coffea arabica species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous comm...

Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP)...

The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these i...

This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents were measured using spectrophotometric methods, while caffeine, chlor...

The current study investigates the phytochemical composition of coffee plant organs and their corresponding antioxidant capacities compared to green and roasted coffee beans. HPLC analysis indicated that the investigated compounds were present in all...

Fermentation is a critical step in the production of coffee when following standard wet processing, one of the most common methods used to remove the mucilage layer from coffee cherries. During this step, the de-pulped coffee cherries undergo ferment...

Green coffee (Coffee arabica and Coffee robusta) is one of the most commonly traded goods globally. Their beans are enriched with polyphenols and numerous health benefits are associated with their consumption. The main aim of this work was to develop...

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05)...

This paper presents a detailed analysis of the relation between physical characteristics and defects of green coffee beans and the sensory profile that influence the sensory notes of fragrance, aroma, flavor, and aftertaste of coffee. Machine learnin...

Moisture content (MC) is one of the most important quality parameters of green coffee beans. Therefore, its fast and reliable measurement is necessary. This study evaluated the feasibility of near infrared (NIR) spectroscopy and chemometrics for rapi...

Obesity is a serious public health issue worldwide. Finding safe and efficacious products to reverse obesity has proven to be a difficult challenge. This study showed the effects of Coffea arabica or green coffee bean extract (GCBE) on obesity disord...

The main objective of this study is to evaluate the effect of selected essential oils thyme chemotype linalool (Thymus zygis L.), thyme chemotype tymol (Thymus vulgaris L.), eucalyptus (Eucalyptus globulus Labill.), lavender (Lavandula angustifolia M...

Coffee has been studied for its health benefits, including prevention of several chronic diseases, such as type 2 diabetes mellitus, cancer, Parkinson’s, and liver diseases. Chlorogenic acid (CGA), an important component in coffee beans, was shown to...

The objective of this work was to quantify and characterize the lipid fraction of coffee beans grown in different agroclimatic zones of the department of Quindío, seeking to provide coffee growers with useful information about the coffee produ...

The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of commercial unroasted green coffee beans, clove, cinnamon–clove and nutmeg ethanolic extracts of gr...

Species adulteration is a common problem in the coffee trade. Several attempts have been made to differentiate among species. However, finding an applicable methodology that would consider the various aspects of adulteration remains a challenge. This...

The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholemeal wheat bread (WMWB), and its GCB-fortified variant were analyzed. Th...

To enhance the low-efficiency but potentially health and environmentally friendly aqueous decaffeination process, ultrasound-assisted aqueous extraction (UAAE) has recently been proposed. A novel concept of intermittent extraction water change to fur...