Coffee Science (E-Journal)
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The Physical and Chemical Properties of Activated Nanocarbon produced from Robusta (Coffea Canephora) Coffee Pulp under slow pyrolysis method
Get PDFThis study examines the physical and chemical properties of nano-activated carbon obtained from Robusta coffee pulp. It also examines the potential use of Robusta coffee pulp biomass as a raw material for hydrogen storage. In this investigation, the dried coffee pulp samples were carbonized using the slow pyrolysis method at temperatures of 400°C and 500°C. A biochar product was obtained and activated using NaOH and ZnCl2 solutions. The analysis results Fourier Transform Infra-Red (FTIR) suggested that both carbonization and activation processes with NaOH or ZnCl2 solutions were unable to removed the caffeine content in coffee pulp. The Differential Calorimetric Analysis/Thermogravimetric Analysis (DSC/TGA) indicated that coffee pulp carbonization reached optimality within the temperature range of 400 to 500°C. Furthermore, the Scanning Electron Microscopy/Energy Dispersive X-ray Spectroscopy (SEM/EDS) and N2-adsorption isothermal analysis showed that the surface pores of activated carbon had a honeycomb-like structure with a size greater than 0.7 nm which is applicable for hydrogen storage material.
Key words: Activated carbon; Robusta coffee pulp; Slow pyrolysis; Surface area
Instant coffee: Products and packaging systems characteristics
Get PDFThe moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible plastic packaging of multilayer film: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE. The aim of this study was to evaluate three types of instant coffees (freeze-dried, spray-dried agglomerated and powder) and their packages regarding to water activity, initial moisture, thermal analysis and moisture sorption isotherm, as well as some characteristics of the packaging systems - gas composition of the headspace, oxygen and water vapor transmission rate. All instant coffees evaluated presented similar characteristics of quality standard described in international literature. Products showed quality loss appearance with 10%-12% (d.b.) moisture content. Packaging systems presented oxygen transmission rate values greater than 1.000mL (STP)m-2.day-1 and water vapor transmission rate values less than 0.017g of water.package-1.day-1 (25°C/75%RH) and 0.048g of water.package-1.day-1 (38°C/90%RH).
Key words: Soluble coffee; Packaging; Moisture sorption isotherms; WVTR; OTR
Roasted coffee beans characterization through optoelectronic color sensing
Get PDFThe degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different technological approaches with colorimeters. This research aims to simplify the identification of the roast level of ground coffee on the Agtron scale by characterizing the degree of roast using an optoelectronic color sensor and establishing a correlation between the Red, Green, and Blue (RGB) scales. This allows for the assurance of quality levels of the beans right from the roasting process. This research comprehends the collection and preparation of samples, the definition of RGB and CIE L*a*b* values, and their interpretation in the Agtron scale using the red component of the RGB scale. The results showed an efficient and accurate estimation for the roast degree of ground coffee beans (0.1371 MSE) that uses minimum processing requirements and a function to assess the intermediate values in the Agtron scale. The characterization of the roast degree of ground coffee beans using data collected from an optoelectronic color sensor through a high-precision function with a linear structure enables the description of intermediate values not fully represented on the Agtron scale. This enhances the process of identifying the roast degree, facilitating subsequent quality assurance processes by maintaining the beans at the desired roast level.
Key words: Agtron; coffee bean color; color sensor; RGB
Effect of indole-3-acetic acid on growth, physiology and nutritional status of young arabica coffee plants
Get PDFCoffee is one of the main agricultural commodities in the world. Thus, research aimed at reducing the productive risks of the crop has been increasingly encouraged, among which the use of plant hormones stands out. In addition, the objective of this work was to analyze the effect of the application of indole-3-acetic acid on the growth, nutrition and gas exchange of young Coffea arabica L plants. The experiment was carried out in the field in the city of Alegre, Espírito Santo, Brazil. The experimental design used was randomized blocks, testing the effect of the application of five doses of indole-3-acetic acid in young Arabica coffee plants, in four replications. The application of indole-3-acetic acid stimulates the growth rate of the stem diameter at a concentration of 60 mg L-1, as well as gas exchange in coffee plants, however it did not favor the increase in the substomatic concentration of CO2 instantaneousand intrinsic efficiency in water use and instantaneous carboxylation efficiency. Although the application of EIA was not able to provide direct gains in coffee growth during the experimental period, a longer evaluation of the treatments would possibly provide promising results for the coffee crop. The multivariate analysis showed that higher doses of auxin have a high relationship with the macronutrients studied.Key words: Gas exchange; auxin; hormonal balance; AIA; Coffea arabica L
Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru
Get PDFCoffee cultivation is an important economic activity, produced mainly by small producers, being a major exportation product in Peru. Among the coffee varieties grown in the Puno region, the Catimor variety predominates, mainly because of its resistance to yellow rust and productivity. Was investigated the effect on the physical and sensory quality of four coffee processing methods (washed, honey, natural, anaerobic) and a control sample. Samples of three kilograms of Catimor coffee were harvested for each benefit method, then the Specialty Coffee Association (SCA) methodology was applied to evaluate the physical and sensory quality, and the results were analyzed with analysis of variance and Tukey's multiple comparison. The results showed that yield, the main attribute of physical quality, grouped the treatments into two different groups: (1) control 71.17%, washed 75.83%, honey 75.24% and (2) natural 44.45%, anaerobic 45.70%; regarding to the sensory quality, of the sensory attributes only fragrance and body are significantly different, the total cup score was: 82.50 (control), 84.00 (washed), 82.88 (honey), 85.75 (natural) and 87.38 (anaerobic). There is a significant difference between the treatments, despite of the lower yields of the natural and anaerobic benefits, these benefit methods significantly improve sensory quality and therefore profitability. The study gives reference to the coffee producer on the processing method to be used to generate greater profits, and the organic and volatile components related to the benefit methods should be studied.
Key words: Anaerobic; coffee farmer; processing method; profitability; wet
Lactic acid bacteria diversity and dynamics in Colombian coffee fermentation
Get PDFLactic acid bacteria (LAB) are recognized in coffee fermentation as key microorganisms in forming flavor and aroma precursors associated with high-quality beverages. In Colombia, although coffees with differential sensory characteristics are produced from one region to another, only some studies have been performed on the microbiology of coffee fermentation, of which no research focused on LAB species has been reported. In this study, LAB diversity and dynamics associated with coffee fermentation in the Sierra Nevada de Santa Marta (SNSM) were determined through a temporal high-throughput sequencing approach, where the 16S rRNA gene was amplified and sequenced using the Illumina MiSeq platform. Finally, LAB species were identified using the BLASTN algorithms of the NCBI GenBank. The coffee fermentation process that lasted 36 hours was dominated by the genera Leuconostoc, followed by Lactobacillus and Weissella. Of the 118 OTUs corresponding to LAB, it was possible to identify 50 bacterial species, among which 28 are reported for the first time in coffee fermentation. Among the species widely reported in coffee fermentation are Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum (basonym: Lactobacillus plantarum), Levilactobacillus brevis (basonym: Lactobacillus brevis), and Lactococcus lactis. While the novel reports mainly correspond to species belonging to genera that were previously recognized as Lactobacillus, such as Lactiplantibacillus, Paucilactobacillus, Secundilactobacillus, Liquorilactobacillus, Lacticaseibacillus, Schleiferilactobacillus, Loigolactobacillus, Ligilactobacillus, Lentilactobacillus, Limosilactobacillus, and Latilactobacillus. These findings suggest that the indigenous LAB of the SNSM are responsible for generating metabolites that develop specific characteristics of coffee in the region, which is why coffee from the SNSM is protected by designation of origin. Isolates of the reported species should be considered for application as starter cultures.
Key words: LAB; Lactobacillus; Leuconostoc; sequencing; Weissella
Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components
Get PDFInnovations in adding spices to coffee are developing and many are being carried out to obtain new aromas and tastes as well as to enrich the properties of coffee so that it becomes a functional drink for the body. One type of spice that has health effects or values is cinnamon. Liberica coffee with cinnamon flavor can be an alternative to coffee-based products with the addition of spices that still maintain the distinctive taste and aroma of coffee. This study explores how adding cinnamon to liberica coffee affects coffee sensory, chemical compound profiles, and antioxidant activity. The analysis included phenolic content, flavonoid content, antioxidant test, caffeine content, chlorogenic acid content, chemical compound analysis, moisture content, ash content, fat content, protein content, and carbohydrate content. Data were analyzed statistically using one-way analysis of variance (One Way ANOVA) with a 95% confidence level, and to see significant differences between treatments, Duncan's advanced test was used. The results of this study indicate that Liberica coffee mixed with cinnamon affects liberica coffee sensory, where the coffee that the panelists like the most are aimed at coffee with spices. In addition, all spiced coffee formulations contain higher levels of phenolics, flavonoids, antioxidants, and compounds than the original liberica coffee. Caffeine and chlorogenic acid levels in allspice coffee formulations are lower than in the original liberica coffee.
Key words: Liberica coffee; Cinnamon; Spiced coffee
Biocontrol of root-knot nematode Meloidogyne incognita in arabica coffee seedling by using fortified bacterial consortium
Get PDFThe damage caused by the southern root-knot nematode (Meloidogyne incognita) in coffee plants has been reported in various countries, including Indonesia. The measures to control the nematodes on coffee seedlings and fields depend on synthetic nematicides. Addressing this issue requires not only a more environmentally friendly and cheaper technology but also equal effectiveness comparable to synthetic nematicides. This study aimed to test the effectiveness of fortified bacterial consortium (FBC) involving a combination of liquid organic fertilizer (LOF), botanical pesticide, and a bacterial consortium to control M. incognita infection in Coffea arabica seedlings. The treatments in this study consisted of control, synthetic nematicide with theactive ingredient fluopyram, and various FBC concentrations ranging from 20%, 40%, 60%, 80%, and 100%. The results demonstrated that the application of 60% to 100% FBC increased plant growth. The most effective and efficient treatment for increasing plant growth was the application of 60% FBC. When compared with control plants, 60% FBC treatment resulted in 6.8% longer root, 9.5% higher plant, 5.3% heavier plant fresh weight, and 4.8% heavier root fresh weight. We also found that the application of 60% to 100% FBC increased the amount of chlorophyll in leaves. FBC application also reduced the number of nematodes in the soil up to 60.6%, the number of galls up to 286.4%, and the severity of root damage up to 118.2%. This study indicates that the application of 60% FBC is the most effective and efficient in controlling M. incognita and stimulating the growth of C. arabica seedlings.
Key words: Bacillus; pseudomonas; endophyte; rhizobacteria; fluopyram
Production of Coffea canephora seedlings through cuttings in a nursery and hydroponics using different containers
Get PDFThe production of seedlings is a determining factor for the establishment and success of the coffee plantation. The objective of this study was to evaluate the production of Coffea canephora seedlings by cuttings in a modified hydroponic system and in a conventional nursery, using different containers. At the end of the experiment, growth (height, stem diameter, total number of pairs of leaves, leaf area, root area, dry matter weight of leaves, stem and root), physiological (chlorophyll a, b and total and stomatal conductance) and anatomical (stomatal density, functionality and opening) characteristics were analyzed. For statistical analysis, a completely randomized design (CRD) was used, with five treatments and six replications, with ten plants per plot. Seedlings produced in a modified hydroponic system using 50- and 120-cm³ tubettes show better vegetative growth and physiological characteristics compared to those produced in a nursery. Seedling management in a modified hydroponic system using 120-cm³ tubettes provides greater cutting survival percentage, number of remaining leaves and emission of shoots. In nurseries, the use of polyethylene bags provides better seedling quality and survival in relation to the use of tubettes, regardless of volume.
Key words: Conilon coffee; anatomy; physiological characteristics; microscopy
Improving the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves
Get PDFIn this study, we described ways to improve the antioxidant properties of coffee-leaf tea by adding areca nut powder and stevia leaves. A non-factorial completely randomized design (RALF) was used in this study. We included five treatment formulations with five repetitions per formulation, which included F1 (100% coffee leaves: 0% areca nut: 0% stevia), F2 (95% coffee leaves: 1.5% areca nut: 3.5% stevia), F3 (90% coffee leaves: 3% areca nut: 7% stevia), F4 (85% coffee leaves: 4.5% areca nut: 10.5% stevia), and F5 (80% coffee leaves: 6% areca nut: 14% stevia). The results showed that adding areca nut powder and stevia leaves significantly improved the antioxidant properties of coffee-leaf tea. The IC50 value of the tea decreased by 67.96%, and its total phenol content increased by 38.85%. The water content and ash content of coffee-leaf tea produced in this study met the SNI standards. The results of the organoleptic tests showed whether the panelists accepted the color and taste of the samples.
Key words: Antioxidant; areca nut; coffee leaves; stevia leaves; total phenolics