Search Results (42)

Mechanical coffee drying is an energy-intensive stage of postharvest processing that directly affects product quality and production costs. This study evaluated the technical and economic feasibility of using expanded polystyrene (EPS) as a thermal insulation material to improve the performance of a mechanical coffee dryer and to demonstrate its potential for sustainable reuse. Experiments were conducted using a total of 210 kg of wet parchment coffee (Coffea arabica L. var. Cenicafé 1) per treatment, corresponding to three experimental replicates of 70 kg each, dried at 50 ± 2 °C, comparing an EPS-insulated dryer (0.02 m thickness) with a non-insulated control. A theoretical model based on steady-state heat transfer through series resistances estimated energy losses and system efficiency for different insulating materials. Theoretical results indicated that EPS, polyethylene foam, and cork reduced heat losses by 58.1%, 54.3%, and 50.9%, respectively. Experimentally, EPS reduced drying time by 7.82%, fuel consumption by 13.9%, and energy demand by 9.5%, while increasing overall efficiency by 6.7% and reducing wall heat losses by 37.7%. Improved temperature stability enhanced heat retention and moisture migration behavior. Economically, EPS reduced operating costs, yielding annual savings of USD 81.5, a 0.45-year payback period, and an annual return on investment (ROI) of 10.86, confirming its viability as a cost-effective and sustainable solution for improving energy efficiency in mechanical coffee drying. Full article

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, antioxidant potential, and flavor traits of green coffee bean and coffee processing byproducts of seven coffee varieties. The results showed that green coffee beans (Oe+Ie) and exocarp (Ep) possessed strong antioxidant activity and high total phenolic content (TPC), caffeine and trigonelline content. Among the varieties, DR390 contained higher levels of total phenols, caffeine, and trigonelline, whereas DR402 was rich in caffeine and chlorogenic acid. In addition, RY3 exhibited higher TPC, total flavonoid content (TFC), caffeine, and chlorogenic acid. The parchment (Pc) layer was rich in soluble sugars (1.83–5.43%), while the silverskin (Sk) contained relatively high levels of chlorogenic acid (3.58–4.69 mg/g). Flavor analysis identified eleven classes of volatile compounds in green coffee bean (Oe+Ie) and byproducts (Ep, Pc, Sk), with esters, ketones, alcohols, and aldehydes being the most prevalent. Seven key aroma compounds, including methyl salicylate, phenethyl alcohol, nonanal, and benzaldehyde, were identified across the various structural tissues of coffee fruit. Distinct flavor profiles were observed among the coffee fruit parts: green coffee bean (Oe+Ie) was nutty; the Ep showed fruity and cocoa-like aromas; the Pc and Sk exhibited papery and nutty aromas, respectively. Varieties DR397, DR402, and RY3 exhibited pronounced aroma profiles. Comprehensive analysis showed that DR402 and RY3 had higher overall scores for bioactive and flavor components than other varieties in their groups. In summary, green coffee bean (Oe+Ie) exhibited strong antioxidant activity and high levels of bioactive compounds. Coffee byproducts, such as the Ep, hold potential for extracting natural antioxidants and bioactive compounds to develop specialty products or for other high-value utilization. Full article

Mineral composition modulates plant health, agro-morphological attributes, and functional quality in coffee, yet large-scale evaluations remain limited. In 150 Coffea arabica L. accessions, we quantified grain minerals (Ca, K, Mg, Na, P, Zn, Cu, Fe, Mn); resistance to coffee leaf miner (CLM), coffee berry borer (CBB), and coffee leaf rust (CLR); agro-morphological traits; bioactive compounds (phenolics, flavonoids, chlorogenic acid, trigonelline, caffeine); and antioxidant capacity (ABTS, DPPH, FRAP). Mn and Zn were associated with greater resistance to CBB and CLM, whereas P and Ca related with lower susceptibility to CLR; a P–Zn antagonism emerged as a critical nutritional axis. Phosphorus was linked to larger size and higher 100-bean mass; Ca and Mg to greater fruit number and fruit mass per plant; and Fe to improved filling and higher 100-bean mass in parchment coffee. For bioactive compounds, P and K were positively associated with total phenolics, total flavonoids, caffeine, and ABTS/FRAP antioxidant activity, while trigonelline and chlorogenic acid correlated positively with the micronutrients Zn, Cu, and Fe. Cluster analysis resolved groups associated with resistance, Zn/Fe biofortification, productivity, and functional quality. PER1002287, PER1002216, PER1002207, and PER1002197 emerged as promising accessions balancing plant health, yield, and phytochemical quality. Overall, grain mineral composition is linked to plant health, productivity, and functional quality in coffee, providing a foundation for precision nutrient management and breeding programs aimed at resilient and high–value-added coffee. Full article

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

Brazil is the world’s largest coffee producer, resulting in the production of 1 kg of husk and 0.5 kg of parchment for every 1 kg of coffee beans. Given the large amount of biomass and the constant need for energy production, this study raises the possibility of using waste for pellet production. Samples of coffee husks and parchment were characterized by moisture content (dry basis), proximate analysis (volatile matter, ash and fixed carbon), calorific value, elemental analysis, and thermogravimetry, and the pellets were characterized by moisture content (dry basis), bulk density, energy density, mechanical durability, percentage of fines, and hardness. The results were compared with the ISO 17225-6. The parchment had a higher carbon, 49.5%, C/N 45.1%, and lignin 26.2% and lower ashes 2.8% and extractives 14.2%, resulting in higher calorific value, while coffee husks obtained 46.5%, 26.3%, 24.6%, 5.5%, and 34.3%, respectively. Pellets produced with parchment had a higher density 622 kg/m³ and lower moisture content 10.5%, resulting in higher energy density. The parchment pellets met all the parameters of the ISO 17225-6, while the coffee husk pellets did not meet the parameters for moisture, which is less than 15%, and bulk density, greather than 600 kg/m³. Both types of biomass showed potential for pellet production, with further studies needed on coffee husks. Full article

Coffee drying in humid regions is frequently hindered by high rainfall and elevated relative humidity during peak harvest, prolonging drying times and risking microbial spoilage and quality deterioration. This study introduces a novel framework in which low-temperature drying is reframed as a gas–solid dehydration reaction, promoted by a catalyst analog represented by regenerable desiccants integrated into the inlet air stream to lower the humidity ratio (ΔY) and intensify the evaporation driving force. Two adsorbents, silica gel type A and zeolite 13X, were evaluated using a coupled reactor model linking fixed-bed adsorption kinetics with tensorial heat–mass transport in a 70 kg batch of parchment coffee arranged in a 0.20 m thick bed. Drying simulations from 53% to 12% (wb) at 40, 45, and 50 °C showed time reductions of 35–37% with silica gel and 44–57% with zeolite, yielding kinetic promotion factors of up to 2.3× relative to the control. Breakthrough analysis supported a dual-bed alternation strategy, with regeneration at ≤130 °C for silica and moderately higher for zeolite. A nomograph was developed to scale desiccant requirements across airflow and ΔY targets. These results confirm the feasibility and scalability of desiccant-assisted drying, providing a modular intensification pathway for farm-scale coffee processing. Full article

Coffee production is one of the main sources of income for products from Peru’s inter-Andean valleys. However, the rugged geographical conditions offer few growing areas with different altitudes, which could lead to variations in the quality of the beans and, consequently, of the coffee in the cup. This study aimed to evaluate the effect of altitudinal gradients on the exportable yield, and physical and cup quality of the Typica and Catimor varieties produced in the Inkawasi inter-Andean valley of Cusco, Peru. Coffee beans produced at altitudes of 1600, 1800, and 2100 m were considered, and the physical quality of parchment and green coffee was evaluated using Peruvian Technical Standards and the SCAA guidelines. Similarly, the sensory attributes of the coffee in the cup were assessed according to criteria established by the SCAA by five certified tasters. It was observed that increasing altitude considerably reduces pest attack and damage in both varieties and increases secondary damage, shrinkage, and exportable yield, which ranged from 79.12 to 81.98%. Sensory attributes ranged from “Very Good” to “Extraordinary”, allowing the Specialty Grade (>80 points) to be achieved according to SCAA standards. The PCA revealed that the Typica variety has superior sensory qualities that improve with altitude. The coffee produced in the Inkawasi valleys is well received on the international market, especially that grown above 1800 m. Its sustainable cultivation could improve the socioeconomic conditions of its inhabitants. Full article

Currently, electrochemical devices and portable electronic equipment play a significant role in people’s daily lives. Zinc-ion batteries (ZIBs) are growing rapidly due to their excellent safety, eco-friendliness, abundance of resources, and cost-effectiveness. The application of biomass as a polymer separator is gradually expanding in order to promote a circular economy and sustainable materials. This research focuses on the usage of cellulose fibers obtained from coffee parchment (CP) waste. The extracted cellulose fibers are produced via both mechanical and chemical methods. The sustainable separators are fabricated through vacuum filtration using a polymer filter membrane. The impact of incorporating silica particles and varying silica content on the physical and electrochemical properties of a cellulose-based separator is examined. The optimum amount of silica integrated into the cellulose separator is determined to be 5 wt%. This content led to an effective distribution of the silica particles, enhanced wettability, and improved fire resistance. The ZIBs incorporating cellulose/recycled silica at 5 wt% demonstrate exceptional cycle stability and the highest capacity retention (190% after 400 cycles). This study emphasizes the promise of sustainable polymers as a clean energy resource, owing to their adaptability and simplicity of processing, serving as a substitute for synthetic polymers sourced from fossil fuels. Full article

In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. Extracted green coffee bean oil (CO) was used as a plasticizer, and CP was used as a filler with and without functionalization. A solution of chitosan nanoparticles (ChNp) as a coating was applied to the ribbons. For the raw material, proximal analysis of the CP showed cellulose and lignin contents of 53.09 ± 3.42% and 23.60 ± 1.74%, respectively. The morphology of the blends was observed via scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) showed an increase in the ribbons’ thermal stability with the functionalization. The results of differential scanning calorimetry (DSC) revealed better miscibility for the functionalized samples. The mechanical properties showed that with CP incorporation into the blends and with the ChNp coating, the Young’s modulus and the tensile strength decreased with no significant changes in the elongation at break. This work highlights the potential of reusing different by-products from the coffee industry, such as coffee oil from green beans and coffee parchment as a filler, and incorporating them into PLA PBAT biodegradable polymer blend ribbons with a nanostructured antimicrobial coating based on chitosan for future applications in food packaging. Full article

In blueberry storage, non-biodegradable synthetic plastic packaging is used for commercializing this product. The fungi Botrytis sp. and Rhizopus sp. can cause significant losses in postharvest blueberry commercialization. Consequently, the formulations of degradable polymeric based on polylactic acid (PLA)/poly(butylene adipate-co-terephthalate) (PBAT) 60/40 (PP) with coffee parchment (CP), green coffee bean oil (GCBO), chitosan solution (Ch), chitosan nanoparticles (ChNp), and nanostructured coating (NC) were used to develop biodegradable polymer matrix (PM). Caffeine and hexadecanoic acid were identified as principal compounds in GCBO, and the principal compounds in CP were flavonoids, terpenes, and lignans. The 100% mycelial growth inhibition to Botrytis sp. and Rhizopus sp. was observed using GCBO, Ch, ChNp, and NC in high concentrations. GCBO inhibited 100% of spore production in both fungi at all evaluated doses. In the in vivo tests, when compared to the control, the better treatments were: CP for Botrytis sp., with an incidence of 46.6% and a severity of 16%; and Ch for Rhizopus sp., with an incidence of 13.3% and a severity of 0.86%. The PM in the culture medium presented a fungistatic effect. The principal inhibition of mycelial growth (63%) on Botrytis sp. was with PLA/PBAT+NC (PP+NC), and (100%) was observed with PLA/PBAT+CP+NC (PPCP+NC), PP, and PP+NC on Rhizopus sp. Coffee by-products and PM have potential for the control of postharvest fungi in fruits and vegetables. Full article

Coffee and cocoa agribusinesses generate large volumes of byproducts, including coffee husk, coffee pulp, parchment skin, silver skin, and cocoa bean shell. Despite the rich composition of these materials, studies on biomolecule extraction with green solvents are still scarce, and further research is needed. Extraction methods using alternative solvents to obtain biomolecules must be developed to enhance the byproducts’ value and align with biorefinery concepts. This article reviews the compositions of coffee and cocoa byproducts, their potential applications, and biomolecule extraction methods, focusing on alternative solvents. The extraction methods currently studied include microwave-assisted, ultrasound-assisted, pulsed electric field-assisted, supercritical fluid, and pressurized liquid extraction. At the same time, the alternative solvents encompass the biobased ones, supercritical fluids, supramolecular, ionic liquids, and eutectic solvents. Considering the biomolecule caffeine, using alternative solvents such as pressurized ethanol, supercritical carbon dioxide, ionic liquids, and supramolecular solvents resulted in extraction yields of 2.5 to 3.3, 4.7, 5.1, and 1.1 times higher than conventional solvents. Similarly, natural deep eutectic solvents led to a chlorogenic acid extraction yield 84 times higher than water. The results of this research provide a basis for the development of environmentally friendly and efficient biomolecule extraction methods, improving the utilization of agricultural waste. Full article

The valorization of coffee waste has gained traction due to its potential to generate valuable products, lessen its impact on the environment, and promote sustainability. This review examines the diverse range of coffee waste, including pulp, husk, mucilage, and parchment from the upstream processing of green beans, as well as silverskin (coffee chaff) and spent coffee grounds (SCGs) generated during roasting and brewing. These materials are identified as valuable raw inputs for biorefineries pursuing a bio-circular economy. Recent research has yielded several viable applications for these by-products, categorized into four main areas: (1) agriculture, (2) biofuels and bioenergy, (3) biochemicals and biomaterials, and (4) food ingredients and nutraceuticals. Despite significant advancements in research, the industrial application of coffee waste remains limited. This review summarizes the global commercialization landscape, highlighting that SCGs are particularly advantageous for large-scale upcycling, with applications spanning agriculture, biofuels, and biochemicals. In contrast, coffee husk is primarily utilized in food ingredients and nutraceuticals. The review also addresses the challenges and constraints that must be overcome to facilitate successful commercialization. Full article

This study aims to understand the risks posed by metals in Peruvian coffee plantations to human health and environmental integrity, ensuring the protection of local communities and the ecosystems reliant on this agricultural activity. To assess the contamination levels, arsenic (As), cadmium (Cd), chromium (Cr), nickel (Ni), and lead (Pb) were surveyed in the soil, roots, and parchment coffee beans cultivated in Amazonas and San Martin regions, using both conventional and organic cultivation. Results showed that As was the metal with the highest concentration in soil (52.37 ± 21.16 mg/kg), roots (11.27 ± 2.3 mg/kg), and coffee beans (10.19 ± 1.69 mg/kg), followed by Cr in soil (22.36 ± 11.47 mg/kg) and roots (8.17 ± 3.85 mg/kg) and Pb in beans (0.7 ± 0.05 mg/kg). Cd was only detected in soil (1.70 ± 1.73 mg/kg). The bioaccumulation (BAF) findings suggest that roots and coffee beans have a low capacity to accumulate As, Cd, Ni, and Pb, but they have the potential capacity to accumulate Cr. The translocation factor (TF) indicated that all values were less than one, except for As from San Martin in conventional and organic cultivation. The geo-accumulation index (Igeo) showed that the soil was unpolluted for Cr, Ni, and Pb but was polluted to different extents for As and Cd. Similarly, the ecological risk (ER) pointed to a low risk for Cr, Ni, and Pb and values from low to considered risk for As and Cd depending on the region and cultivation system. Hazard index (adults: 1.68 × 10⁻³, children: 9.26 × 10⁻³) and cancer risk (adults: 1.84 × 10⁻⁷, children: 2.51 × 10⁻⁷) indicated a low risk for humans via ingestion, dermal contact, and inhalation. Full article

Coffee is one of the most consumed beverages worldwide. Its production generates a large amount of waste, and its use is of vital importance to prevent it from becoming a source of environmental pollution. Cuba is a country with a well-known coffee-growing tradition. Although coffee production has decreased, it is vitally important to use the waste generated in these productions to reduce environmental pollution. To know the possible use or application of coffee waste, it is necessary to know its composition. In this article, three Cuban Arabica coffee wastes (husk, parchment and spent coffee grounds) were characterized using chemical, physical and physicochemical methods. In the characterization of these wastes, SEM and EDX were used to determine their microscopic form and chemical composition. The Chesson–Datta method, ATR and TGA were used to determine whether these materials were lignocellulosic. Ash, pH and density of the waste were determined as characterization methods. The extractive content was determined and a phytochemical screening was performed to determine the groups of the secondary metabolites present. Full article

The by-products of green coffee processing are rich in compounds that can be recycled for their possible use in the production of beverages, fertilizers and weed control in production areas. The objective of this work was to identify the organic and inorganic bioactive compounds of green coffee and the coffee by-products related to the production of origin, such as dried cascara (skin-pulp), parchment and silverskin (unroasted), in order to investigate the role their biomolecules may have in reuse through practices and local knowledge, not yet valued. The metabolomic profile by HPLC-ESI-HRMS of the aqueous extract of the dried cascara highlighted 93 non-volatile molecules, the highest number reported for dried cascara. They belong to groups of organic acids (12), alkaloids (5), sugars (5), fatty acids (2), diglycerides (1), amino acids (18), phospholipids (7), vitamins (5), phenolic acids (11), flavonoids (8), chlorogenic acids (17), flavones (1) and terpenes (1). For the first time, we report the use of direct analysis in real-time mass spectrometry (DART-MS) for the identification of metabolites in aqueous extracts of dried cascara, parchment, silverskin and green coffee. The DART analysis mainly showed the presence of caffeine and chlorogenic acids in all the extracts; additionally, sugar adducts and antioxidant compounds such as polyphenols were detected. The mineral content (K, Ca, P, S, Mg and Cl) by EDS spectrometry in the by-products and green coffee showed a relatively high content of K in the dried cascara and green coffee, while Ca was detected in double quantity in the silverskin. These metabolomic and mineral profile data allow enhancement of the link between the quality of green coffee and its by-products and the traditional local practices in the crop-growing area. This consolidates the community’s experience in reusing by-products, thereby minimizing the impact on the environment and generating additional income for coffee growers’ work, in accordance with the principles of circular economy and bioeconomy. Full article