Coffee production around the world is under threat due to climate variability and change, and drought stress will increase in many coffee regions, nutrient management practices could enhance the adaptation capacity of coffee production. Considering that coffee is a sensitive crop to boron (B) deficiency, this research investigated how B nutrition improves resistance to drought stress in coffee under controlled conditions as well how with interaction with calcium (Ca+2) influences productivity, seed compositions, and soil fertility during a production cycle of 5 year. Under controlled conditions for seven months, coffee plants were submitted to water stress with and without B nutrition. In the field, coffee plantation was submitted to two B rates (0,6 and 1,1 kg. ha-1-year-1) with fixed calcium (Ca+2) rate and, a control without Ca+2 and B. After 9 months of growth and seven months of water deficit, under controlled conditions, the application of B significantly (p<0,05) reduced the negative effect of water stress on coffee growth. Under field conditions, after a production cycle of 5 years, the application of 0,6 kg B and 77 kg CaO. ha-1. year-1 yielded 14% more than the control without B and Ca+2. An increase of the B rate to 1.1 kg.ha-1.year-1 with the same Ca+2 rate increased the productivity significantly (p<0,05) by 37% compared to the control. B application also improved significantly (p<0,05) the B content in the soil at 0-30 cm. The B treatments influenced the biochemical composition of the green coffee beans, with a significant (p<0,05) inverse correlation between the B content of the green coffee beans with caffeine, and unsaturated fatty acids (UFAs) mainly, oleic, linoleic, and linolenic acids which are considered negative descriptors of the coffee quality.

Green and Roasted coffee oils are products rich in bioactive compounds, such as linoleic acid and diterpenes cafestol and kahweol, being a potential ingredient for food and cosmetic industries. An overview of oil extraction techniques most applied for coffee and their influence on the oil composition is presented. Both green and roasted coffee oil extractions are highlighted. Pressing, Soxhlet, microwave, and supercritical fluid extraction were the most used techniques used for coffee oil extraction. Conventional Soxhlet is most used on lab-scale, while pressing is by industry. Supercritical fluid extraction has also been evaluated due to the goal of increasing the coffee oil diterpenes content. One of the highlighted activities in Brazilian agribusiness is the industrialization of oils due to their increasing use in the formulation of cosmetics, pharmaceuticals, and foods. Green coffee oil (raw bean) has desirable bioactive compounds, increasing the interest of private companies and research institutions in its extraction process to preserve the properties contained in the oils.

Coffee is rich in phenolic acids, such as caffeic acid and chlorogenic acid (CGA). Polyphenol-rich diets have been shown to reduce the risk of metabolic syndrome (MeTS). Background and Objectives: This systematic review and meta-analysis discusses the effects of coffee consumption and its dose-response on MeTS parameters. Materials and Methods: PubMed and Scopus® were searched for relevant articles published between 2015 and 2020. This review focused on randomised controlled trials (RCTs) investigating the effect of coffee consumption on anthropometric measurements, glycaemic indices, lipid profiles, and blood pressure. Data from relevant studies were extracted and analysed using random, fixed, or pooled effects models with 95% confidence intervals (CIs). Results: Green coffee extract (GCE) supplementation (180 to 376 mg) was found to reduce waist circumference (weighted mean difference (WMD) = -0.39; 95% CI: -0.68, -0.10), triglyceride levels (WMD = -0.27; 95% CI: -0.43, -0.10), high-density lipoprotein-cholesterol levels (WMD = 0.62; 95% CI: 0.34, 0.90), systolic blood pressure (WMD = -0.44; 95% CI: -0.57, -0.32), and diastolic blood pressure (WMD = -0.83; 95% CI: -1.40, -0.26). Decaffeinated coffee (510.6 mg) reduced the fasting blood glucose levels (WMD = -0.81; 95% CI: -1.65, 0.03). The meta-analysis showed that the intake of GCE containing 180 to 376 mg of CGA (administered in a capsule) and liquid decaffeinated coffee containing 510.6 mg of CGA improved the MeTS outcomes in study participants. Conclusions: The findings of the review suggested that the effect of coffee on MeTS parameters varies depending on the types and doses of coffee administered. A more detailed RCT on specific coffee doses (with adjustment for energy and polyphenol intake) and physical activity is needed to further confirm the observed outcomes.

Coffee is one of the most widely consumed beverages in the world, with important repercussions on the health of the individual. Dysbiosis in the gut microbiota is implicated in the occurrence of numerous diseases, and knowledge of it has also proven to be of fundamental importance for the development of new therapeutic strategies. In this narrative review, we thoroughly investigated the link between coffee consumption and its effects on the gut microbiota and their consequences on human health. We have selected the most significant articles published on this very interesting link, with the aim of going deeper in the light of the latest evidence more and more about the relationship that links coffee consumption and its repercussions on the composition of the gut microbiota and on human health.

Coffee is one of the world’s most popular beverages. Coffee is enjoyed for a variety of reasons, including its sensory characteristics among which flavor is the most important. Some sensory characteristics of coffee, such as acidity, are attributed to the levels of various organic acids (OAs) and chlorogenic acids (CGAs) present in the brew. The amount and composition of these organic acids are considered key factors that influence the acidity of the coffee. Many roasted coffee products on the market claim to be low in acid or even acid-free altogether. In the present study, we evaluated the acidity of different packaged coffee products. All coffee samples were brewed using the drip method per preparation instructions for each product, and pH values for all samples were measured and recorded. Our results revealed a wide range of pH values among the tested products, with the highest pH value (pH 5.72) in sample XL96 and the lowest value (pH 4.97) in sample XL10. The pH values for the remainder of the samples ranged between (pH 5.0-5.29). The results thus support the importance of creating a standard for the accurate representation of acidity level information on coffee labels.

The article addresses the issue of consumer preferences for types of coffee in Poland (ground coffee, instant coffee, coffee beans, instant coffee mixes and instant cappuccino). The main source of the study is the results of primary research conducted using a structured interview (CAPI—Computer Assisted Personal Interview) on a nationwide sample of 800 coffee consumers. The research was conducted by Grupa IQS Sp. z o.o. from Warsaw in January 2016 for the MOKATE Group based on the assumptions and guidelines developed by the authors of the article. The main purpose of the article is to present the identified coffee consumer preferences in Poland with regard to various kinds of coffee. The results of the research which have been included in the article indicate, among others, ongoing changes in the preferences of Polish consumers regarding their coffee choices. They prove that Polish consumers are drinking ground coffee more and more often. The consumption of instant coffee is decreasing.

Coffee is rich in caffeine (CF), chlorogenic acid (CGA) and phenolics. Differing types of coffee beverages and brewing procedures may result in differences in total phenolic contents (TPC) and biological activities. Inflammation and increases of platelet activation and aggregation can lead to thrombosis. We focused on determining the chemical composition, antioxidant activity and inhibitory effects on agonist-induced platelet aggregation and cyclooxygenase (COX) of coffee beverages in relation to their preparation method. We prepared instant coffee and brewed coffee beverages using drip, espresso and boiling techniques. Coffee extracts were assayed for their CF and CGA contents using HPLC, TPC using colourimetry, platelet aggregation with an aggregometer and COX activity using ELISA. The findings have shown all coffee extracts, except the decaffeinated types, contained nearly equal amounts of CF, CGA and TPC. Inhibitory effects of coffee extracts on platelet aggregation differed depending on the activation pathways induced by different agonists. All espresso, drip and boiled coffee extracts caused dose dependent inhibition of platelet aggregation induced by ADP, collagen, epinephrine, and arachidonic acid (ARA). The most marked inhibition was seen at low doses of collagen or ARA. Espresso and drip extracts inhibited collagen-induced platelet aggregation more than purified caffeine or CGA. Espresso, boiled and drip coffee extracts were also a more potent inhibitors of COX-1 and COX-2 than purified caffeine or CGA. We conclude that inhibition of platelet aggregation and COX-1 and COX-2 may contribute to anti-platelet and anti-inflammatory effects of espresso and drip coffee extracts.

To promote a sustainable coffee industry, Davao Oriental has branded its coffee in association with Mt. Hamiguitan. This study evaluated the smallholder coffee farmers’ practices along the Mt. Hamiguitan buffer zone, highlighting women’s roles, and their climate change awareness and adaptation strategies. Fifty-seven purposively selected farmers (28 females, 29 males) were interviewed using a validated semi-structured questionnaire. Data were analyzed using ARCGIS software, thematic analysis, and descriptive statistics. Most farmers (70%) were old (>51) with over 40 years of experience (51%). Non-participation in farmers’ associations (73.7%) surpassed active membership (26.3%), with only 14% attending training. Most farmers (65%) intercropped 500–600 Robusta coffee trees/ha, with many farms established in the 1980s (36%). Farmers per-formed clearing (82%) and pruning (94%) of their coffee. Women played a vital role, especially during drying and harvesting. Challenges faced by farmers included long distances to buyers (91%), low prices (84%), poor farm-to-market roads (83%), and a lack of buyers (39%). All respondents acknowledged climate change and employed adaptation strategies such as intercropping, pruning, using ipil-ipil for shade, and utilizing nets. Recommendations for fostering sustainable practices while improving livelihoods include joining cooperatives, providing training for enhanced climate change adaptation strategies, and increasing women's participation in coffee production.

Introduction: Blood pressure is described as the ratio of systolic pressure to diastolic pressure, with its normal values ranging from 100/60 to 140/90. For the risk of blood pressure, both men and women have the possibility of developing hypertension. The habits of people who consume coffee will impact increasing blood pressure. The frequency of drinking coffee over 3 cups per day can affect blood pressure, although fact, only because of this habit that a person has an increase in blood pressure. Aims: This study aims to determine the relationship between coffee drinking habits and increased blood pressure in the community. Method: This type of research uses an analytical description research method with a cross-sectional design of e population of the community around Pontianak city the habit of drinking coffee. The samples in this study were 50 people with a sampling technique using Probability sampling, namely with the Stratified Random Sampling technique. Data collection for coffee drinking habits using questionnaire sheets and observation sheets using a sphygmomanometer. Data analysis used Person Chi-Square and obtained p-value = 0.312 (p>0.05%). Result: These results showed that there was between coffee drinking habits and an increase in blood pressure. Conclusion: Researchers advise health workers to provide health promotion about coffee drinking rules and coffee drinking doses that are good for health.

Coffee has become a significant commodity for the people of Indonesia, including in Bener Meriah Regency. However, the quality of coffee remains low, partly due to deficiencies in the post-harvest process. This study aimed to analyze coffee farmers' post-harvest process in the Permata Sub-district and identify strategies to enhance coffee quality through farmers' institutions. The research method was qualitative, with data collection techniques comprising in-depth interviews and observation. The findings indicated that most coffee farmers in the Permata Sub-district lacked comprehensive post-harvest processing, impacting the coffee quality. The recommendations of this study emphasize the importance of strengthening coffee farmers' institutions, such as coffee farmer groups, to improve farmers' knowledge and skills in conducting optimal post-harvest processing following specialty coffee standards.

Coffee pulp, obtained from wet coffee processing, is the major by-product accumulating in the coffee producing countries. One of the many approaches valorising this underestimated agricultural residue is the production of distillates. This research project deals with the production of spirits from coffee pulp using three different Coffea arabica varieties as a substrate. Coffee pulp was fermented for 72 hours with a selected yeast strain (Saccharomyces cerevisiae L.), acid, pectin lyase, and water. Several parameters, such as temperature, pH, sugar concentration and alcoholic strength were measured to monitor the fermentation process. Subsequently, the alcoholic mashes were double distilled with stainless steel pot stills and a sensory evaluation of the products was conducted. Furthermore, the chemical composition of fermented mashes and produced distillates were evaluated. It showed that elevated methanol concentrations were present in mashes and products of all three varieties. The sensory evaluation found the major aroma descriptor for the coffee pulp spirits as being stone fruit. The fermentation and distillation experiments revealed that coffee pulp can be successfully used as a raw material for the production of fruit spirits. However, the spirit quality and its flavour characteristics can be improved with optimised process parameters and distillation equipment.

The objective of this work was to evaluate the blending and grinding influence over the nutritional, sensorial and sustainable aspects of coffee. To do so, a systematic review of the literature was accomplished. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008-2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutrition-al; sensorial; sustainability. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator AND was used to interconnect the terms used. Roasting degree, grinding, and amount of each coffee species impacts the nutritional and sensorial aspects of coffee. And the determination of each blending influences the sustainability of the environment, economic and social aspects of the coffee chain.

Introduction. Few studies have compared the dependence to different tobacco and nicotine products. Besides how dependence may vary between tobacco products there is even less known how it relates to other common drugs, e.g. caffeine. In this study degree of dependence was compared between snus, cigarettes, nicotine replacement (NR), electronic cigarettes and coffee. Methods. An internet panel was used to obtain a representative sample of 3001 Swedes. The responders were asked among other related things about their use of snus, NR, traditional cigarette or e-cigarette use and coffee consumption. The indicators of dependence used were: A. the Heavy Smoking Index, B. The proportions that used within 30 min after raising in the morning, C. rating the first use in the morning as the most important and D. Stating that it would be very hard to give up entirely. Results. Significantly fewer among coffee drinkers started use within 30 minutes of awakening compared with all other products. The first use of the day was found to be more important for snus users compared with other products. On HSI there was no difference between snus and cigarettes. Snus and cigarettes were rated as being more difficult to give up than NR and coffee. Conclusion. Dependence to traditional cigarettes and snus seem to be relatively similar while NR was rated lower and coffee lowest. Since the prevalence of caffeine use in all forms is so much more prevalent than nicotine use there might be more persons in the society heavily dependent on caffeine. Implication. Tobacco products are likely more dependence forming that NR products and coffee. The addiction to coffee or caffeine is seldom discussed in the society. But if there are more individuals heavily dependent on coffee than nicotine and some nicotine containing products like snus and even more so NR are not that much more harmful than coffee how problematic is the addiction?

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to process steps of conventional tea (Camellia sinensis) with available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content varied between 0.37 g/100 g dry mass (DM) and 1.33 g/100 g DM, the chlorogenic acid between not detectable and 9.35 g /100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry-olfactometry and calculating of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9).

Elephant dung coffee (Black Ivory Coffee) is a special Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC–MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including 6 alcohols, 5 aldehydes, one carboxylic acid, 3 esters, 17 furans, one furanone, 13 ketones, 2 oxazoles, 4 phenolic compounds, 14 pyrazines, one pyridine, 8 pyrroles and 3 sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.

The maturation process of Arabica coffee fruits is influenced by plant endogenous and external factors. The maturation stage of the fruits affects the bean's chemical composition, which is related to coffee beverage quality. During fruit maturation, the colour of the peel changes from green to red (cherry), which indicates the harvest time and supposedly that the fruits have high quality. However, many tones of red may define fruit maturity. This work aimed to study the dynamics of soluble sugar accumulation related to fruit redness in coffee fruit tissues. We classified the ripe fruits into six ripeness classes based on the intensity of the red colour of the epicarp using a colourimeter. Total soluble sugar, sucrose and starch were analyzed in the coat (exocarp+mesocarp), coat juice (obtained by squeezing the coat), and beans. We showed that endosperm sugar dynamics do not follow changes in the coat, indicating a separate control of sugar accumulation, mainly related to sucrose, an essential component of coffee quality. Our data show that there is no transfer of sucrose and reducing sugars from the red coat to the bean.

The objective of this work was to evaluate the roast time, weight loss and quality of coffee grain at four different roasting degrees, aiming to recognize and develop sustainable patterns to industrialize specialty coffees. Coffee (Coffea arabica L.), from eight producers, with scores between 80 and 83 from SCA classification, were used. Samples of 300 g were roasted in a cylindric rotative roaster, until the grains reached four different roasting profiles (Agtron scale 22.36, #33.64, #40.05, #59.92). Afterwards, analysis of roasting time, gas pressure, weight loss, and sensorial grades were accomplished. It was observed that samples roasted at #22.36 led to significant differences, regarding roasting time and weight loss. Furthermore, there is a significant difference at the sensorial grades of the coffee beverage. Comparing the roast degree #40.05 (standard used for specialty coffee) with the roast degree #22.36 (most used for commodities coffee), the first one has a gas consumption of 0.34 kg per coffee kg, whilst the second presented a gas consumption of 0.41 kg per coffee kg. Thus, from gas consumption, roast degree # 40.05 is the more sustainable option, along with the remaining parameters analyzed.

As an export commodity coffee industry contributes to the economies of both exporting and importing countries. The aim of the study involves competitiveness and determinant of coffee export in Ethiopia through the period of 1990–2018 observations. To explain the level of comparative advantage and competitiveness respectively Revealed Comparative Advantage and Syematric Revealed Comparative Advantage were employed. To capture determinans of coffee ARDL model with bound testing to co-integration approach was employed to investigate the long-run association between Ethiopian total coffee export in bags (60kg each) with domestic coffee production, world coffee price, real exchange rate, FDI, world coffee production and price ratio. Even though Ethiopia has the comparative advantage in the export of coffee, however, the share it in the international market low in amount and not inlined with RCA. Bound testing to co-integration approach result confirmed the existence of a long-run relationship between total coffee exports of Ethiopia with its independent variables. The analysis pointed out that in the long run the extent of domestic coffee production, world price, and real exchange rate positively and significantly affects total coffee export. However, FDI, price ratio, world production of coffee have negative & significant effects. In the short-run Ethiopian total coffee export defined as a positive significant function of domestic coffee production and real exchange rate positive but insignificant effect with Level of RCA and world price as well as a negative function of FDI, price ratio, and world production of coffee. Coefficient Error Correction Model (ECM (-1)) was negative and significant with a value of 134.4 % of the adjustment would make each year and return to its long-run equilibrium after 1.3 years. The policy implication calls for addressing issues of the combined effect of the policy setting, institutions, and market failures to avoid the evil effect of the sector.

Background: Coffee is the second most popular drink in the worldwide, and it has different components with antioxidant and antitumor properties. The objective of this study was to explore the relationship between coffee consumption and the incidence and mortality of stomach cancer in the main consuming countries. Methods: An observational study was performed. Dataset of coffee consumption was obtained from WorldAtlas, and incidence and mortality rates from GLOBOCAN database. Spearman's rank correlation coefficient was calculated. All statistical analysis were performed using STATA software. Results: A total of 25 countries were included in the study. There was a significant linear correlation between coffee consumption kg per person per year and an estimated age-adjusted incidence (r=0.5984, p=0.0016) and mortality (r=0.5877, p=0.0020). Conclusion: Coffee consumption could potentially have beneficial effects on incidence and mortality by stomach cancer.

Drought stress has been considered a major problem in coffee crops, and the higher occurrence of unpredictable environmental events has highlighted the vulnerability of agricultural systems. Several reports have indicated selenium (Se) as a plant biostimulant against environmental stress, including drought. The effects of Se in plants are related to the modulation of enzymatic activity, energetics and osmoprotectants plant content, and nutrient balance in plants. However, investi-gating the effective time of Se application is crucial for better understanding its effects on coffee plants, a drought-sensitive crop. This study aimed to investigate the role of Se supply in improving drought tolerance in coffee seedlings while also evaluating the best timing for Se application. Five times of Se foliar application were assessed during induced drought stress by PEG-6000 using the day of imposing stress as a default, plus two control treatments: i) with osmotic stress and without Se; ii) without osmotic stress and Se. The treatments were compared with both control treatments. Results demonstrated that the osmotic stress (OS) promoted mild stress in the coffee plants, as ex-pected. Plants under stress showed reduced GR and SOD activity compared with the non-stressed ones, and the OS induces starch degradation, which is potentialized by Se foliar supply, mainly when Se is applied before inducing the stress. The decline in the starch content might be considered a strategy to provide energy to coffee seedlings. The seedlings that received foliar Se application 8 days before the stress exhibited higher CAT, APX, and SOD than those that did not receive OS nor Se application. The results obtained in this study suggest that the previous Se foliar spray is more effective than the Se supply after OS to overcome the adverse condition. On the other hand, the post-stress application seems to impose extra stress on the plants, leading them to reduce the water potential.

Kenyan coffee is ranked among the best in the world and 99% is exported mainly to Germany, Sweden and Belgium, the USA and Saudi Arabia. Kenya produces quality Arabica beans which are generally recognized and upgraded with other relatively lower brands. In 1937, the Kenya Planters Cooperative Union (KPCU) was formed to represent small farmers' interests. In 1944, in the Coffee Board of Kenya (CBA) the law required smallholders to join local growing cooperatives run by government to reduce the power of large estates to control the board. Many reforms in the coffee industry have been initiated. This review explores evolution and existing coffee varieties in Kenya, the coffee value chain and the regions that grow coffee in Kenya. Additionally, the variety agronomics and appearance that encompass; quality potential at different altitudes, yield potential and nematodes susceptibility.

Introduction: Various studies have widely documented how weight (being overweight, underweight or obese) plays a significant role in increasing health problems and adversely affects the quality of life. Out of all the weight-related issues, obesity is the number one contributing factor for causing health problems. To overcome this factor, a trial was conducted where a drug 'Lite plus’ (Garcinia Cambogia and Green Coffee bean) was given to a select number of people for a period of three months. Materials and Methods: 'Lite Plus' is a drug which contains Garcinia cambogia 500 mg + Green Coffee Bean Extract 400 mg, with a recommended dosage of 2 tablets/day with or before meals for 3 months. Most of the patients included in our study were females suffering from obesity-related problems such as PCOs and Infertility. During the trial, all patients were given the recommended dosage of 'Lite plus', while those with diabetes had the dose amended accordingly. Results: As a result of this trial, it was found that the use of 'Lite Plus' was very effective in decreasing weight/BMI with continuous use. After 6 weeks, out of the 250 respondents participating in the trial, 232 got a reduction in their BMI, and after 12 weeks (end of the trial), 29 respondents (11.6%) reached the desired level of BMI. Conclusion: Garcinia cambogia and Green Coffee bean are effective and safe in weight reduction.

In 2016–2017, we conducted and published a systematic review on caffeine safety [1] that set out to determine whether conclusions presented in the heavily cited Health Canada assessment, Nawrot et al. [2], remain supported by more recent data. To that end, we reviewed data from 380 studies published between June 2001 and June 2015, which were identified from an initial batch of over 5,000 articles through a stringent search and evaluation process [1]. In the current paper, we use plain language to summarize our process and findings, with the intent of sharing additional context for broader reach to the general public. We addressed whether caffeine doses previously determined not to be associated with adverse effects by Health Canada (400 mg/day for healthy adults, 300 mg/day for pregnant women, 2. 5 mg/kg body weight/day for adolescents and children, and 10 g/day for acute effects) remain appropriate for five outcome areas (acute toxicity, cardiovascular toxicity, bone & calcium effects, behavior, and development and reproduction) in healthy adults, pregnant women, adolescents, and children. We used a weight-of-evidence approach to draw conclusions for each of the five outcomes, as well as more specific endpoints within those outcomes, which considered study quality, consistency, level of adversity, and magnitude of response. In general, updated evidence confirms the levels of intake put forth by Nawrot et al., as not being associated with any adverse health effects, and our results support a shift in caffeine research from healthy to sensitive populations.

Atherosclerosis, a major risk factor for cardiovascular diseases is influenced by modifiable factors such as adiposity and blood cholesterol. Diet is crucial in these areas, particularly regarding antioxidant, inflammatory, and obesity effects. Coffee, a globally popular stimulant beverage has garnered significant attention for its potential impact on cardiovascular diseases. Recent insights reinforce the need to re-examine the relationship between coffee consumption and atherosclerosis progression. Coffee’s complex composition includes polyphenols, renowned for their antioxidant and anti-inflammatory properties, as well as potential weight-reducing effects. In addition, studies have demonstrated that certain coffee compounds such as chlorogenic acid, caffeic, p-coumaric, and ferulic acid can prevent atherogenesis by preventing oxidation of low-density lipoproteins. Conversely, diterpenes, found in some coffee brews, can elevate cholesterol levels posing risk to coronary health. Notably, coffee intake has been shown to influence gut microbiota diversity, potentially contributing to anti-obesity effects. This review explores the insights from preclinical and clinical studies investigating the potential mechanisms through which coffee consumption may reduce the risk of atherosclerosis. Highlighting the potential benefits of moderate filtered-coffee consumption, as well as the potential risks associated with excessive coffee consumption. Understanding this relationship is crucial for informing public health recommendations and guiding future research.

Considering the health benefits of the kombucha, already widely studied, the objective of the study was to development of the beverage with the addition of infusion of special arabica coffee from the first fermentation varying the proportion of special coffee (2% a 13%) and evaluate the pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, colour parameters as like acceptability of the beverages. With respect to the pH, all the formulations conformed with the kombucha identity standard, but K3 and K4 were below the established minimum for volatile acidity. Except for K4, all the other formulations were classified as alcoholic kombuchas, although the values were very close to the limit for non-alcoholic. The formulations presented low sugar and sodium content, which corroborated the low caloric value. Therefore, coffee-flavored kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently the values for a* and b* increased, indicating a strong tendency for a yellowish red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialization potential.

Different coffee drying technologies face complex task in ensuring an acceptable final seed moisture content. Drying technology of agricultural commodities aims to maintain and improve the quality of the agricultural products themselves. In addition to maintaining quality, especially from other bacterial attacks, it can last for a long time before further processing. Coffee commodities are promising for the welfare of coffee farmers. Drying technology plays a major role in determining the quality of coffee. Various drying models are applied including the traditional model that until now is still applied, direct drying under solar radiation. However, this drying process is less hygienic and requires a large area. Thus, one of the drying technologies that can accelerate drying time is to vary the air flow in the drying chamber so that the coffee can be determined to reduce the water content with a certain temperature. In this study, it was found that the moisture content of coffee beans dried using a dryer on air flow with variations of velocity in solar collector 1 (DB1) air velocity of 1.0m/s obtained the final mass = 732.249 gr, solar collector 2 (DB2) with air velocity 1.5 m/s obtained the final mass = 774.70 gr, solar collector 3 (DB3) with air velocity 2.0 m/s obtained the final mass = 855.10 gr, solar collector 4 (DB4) with air velocity 2.5 m/s obtained the final mass = 745.79 gr, and solar collector 5 (DB5) with air velocity 3.0 m/s obtained the final mass = 786.40 gr. Water Content DB1=12.0%, DB2=13.6%, DB3=18.5%, DB4=12.9% and DB5=15.2%. The time required for 25 hours with a maximum radiation of 586.9 w/m2, total heat utilized from solar radiation in 3 days =16.663128 MJ/m2. from the initial weight of 1500gr coffee bean samples and dried in five solar collectors with parallel simultaneously. The evaporated water content DB1=51.18%, DB2=48.35%, DB3=42.96%, DB4=50.28% and DB5=47.57%. Based on this research, it was found that the most optimum quality of coffee was by using solar collector 2 (DB2), namely with air flow of 1.5 m/s with average temperature in the drying box DB2=43.68°C, with the quality content of the coffee, Protein content=12.2%, Carbohydrate=22.8% and Free Fatty Acid (ALB) content=0.05%.

Chloride (Cl-) is applied in coffee in rates as a “macronutrient” due that potassium (K+) is one of the most demanded nutrients by the coffee plant, and the potassium muriate (KCl) bases fertilizer is one the most used by the coffee growers. Does not exist scientific evidence that addresses the question regarding with which is the influences of the Cl- applied in the K fertilization base on MOP on coffee growth, nutrient uptake, and nitrogen use efficiency (NUE). Over four years, two trials were conducted on greenhouse and field conditions to address these questions. The trials set up were designed to test the influence of increased Cl- and reduced S rates on biomass accumulation, nutrient uptake, and NUE. A significant effect of the Cl- rates on growth was observed under greenhouse conditions but a non-significant effect on yield under field conditions. Cl- and S significantly influence the NUE in coffee. The result allows us to conclude that Cl- rates need to be balanced with S rates and that Cl- applied as a macronutrient can improve the NUE in coffee when those rates do not exceed 180 mg. L-1 Cl- and 80 mg.L-1 S in the greenhouse and 150 kg.ha-1.year-1 Cl- and 50 kg. ha-1.year-1 S in field conditions. In practical terms, coffee farmers need to balance the K base fertilizers sources to improve the nutrient use efficiency, especially the NUE.

Nowadays, some coffee production centers are still classification manually, so it requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and performance of the coffee bean classifier that can accelerate the process of classification beans. The classifier used consists of three main parts, namely the frame, driving force, and sieves. Research parameters include classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was found at a rotational speed of 91.07 rpm and a 16° sieves angle with a classifier working capacity of 38.27 kg/h, the distribution of the seeds retained in the first sieve was 56.77 %, the second sieves was 28.12%, and the third sieves was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieves angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classification, namely small, medium, and large.

The coffee industry loses millions of dollars annually worldwide due to the Coffee Berry Borer (CBB); these losses imply a decrease in quality and production. Traps are used to monitor their flight and for pest control. The main objective was to determine the flight pattern and trap capture percentages of the CBB population over time using column traps (CTs) in two independent field experiments. CTs were composed of four traps installed at four different heights 0.5, 1.5, 2.5, and 3.5m above ground. Our results demonstrated a significant difference in CBB capture by traps placed at different heights above the ground. The CT capture maintained a pattern throughout this study's lag; the lower the height, the greater the percentage of CBBs captured. In Experiments A and B, the traps placed at 0.5m caught 67% and 85% of the CBBs captured, respectively. Furthermore, the trap set at 1.5m above the ground in the multi-level CT showed a higher capture percentage than the individually placed trap (also at 1.5m). The pattern of the capture and proportion of the CBB in the CTs were maintained throughout the study despite the season, changes in temperature, and relative air humidity. We suggested that CTs could be explored as a useful tool for capturing the CBB, considering its monitoring and management.

Research abounds in the literature on kinetic analyses using thermogravimetric (TG) runs. Many of these studies use approximations of integral or derivative forms of the kinetic law and all of them use programmed temperature, not the actual temperature measured by thermocouples close to the sample. In addition, it is common to conduct a single run in order to perform the calculation. Nevertheless, many authors consider that numerical methods should be used to analyse the kinetics of decomposition. In such cases, the actual temperature is used and, generally, several runs are fitted using the same kinetic parameters, giving robustness to the results. In the present work, a numerical integration procedure was discussed and applied to different examples. We focused on materials presenting a single decomposition curve as well as other materials with more complex processes. Different examples were explored, and the methodology was applied to a number of wastes such as coffee husks, polystyrene and polyethylene.

Chlorogenic acid or 5-Caffeoylquinic acid is a polyphenolic component present in coffee and its by-products. Chlorogenic acid has been shown to exert biological properties, particularly in relation to glucose and lipid metabolism, including antibacterial, antioxidant, anti-inflammatory activities, among others. Due to its importance, it is necessary to evaluate the reliability of the analytical method for its determination in complex matrices such as food. In this work, different methods of chlorogenic acid extraction in coffee Silverskin were studied, as well as its quantification by HPLC. The results showed that the method of extraction with a mixture of methanol:water (3:1 v/v) in an ultrasonic bath, favored the recovery of chlorogenic acid with a recovery of 77.44%. The instrument detection limit for chlorogenic acid was 3.311 µg/mL and the quantification limit was 11.037 µg/mL. For coffee Silverskin, the concentration obtained of chlorogenic acid by the three extraction methods evaluated was in the range of 57 to 224 mg/kg of coffee silverskin (dry basis).

This paper describes the physico-chemical study of the adsorption of dysprosium (Dy³⁺) in aqueous solution onto two types of activated carbons synthesized from spent coffee ground. KOH activated carbon is a microporous material with a specific BET surface area of 2330 m²·g^-1 and pores with a diameter of 3.2 nm. Carbon activated with water vapor and N₂ is a solid mesoporous, with pores of 5.7 nm in diameter and a specific surface of 982 m²·g^-1. A significant dependence of the adsorption capacity on the solution pH was found, while it does not depend significantly neither on the dysprosium concentration nor on the temperature. A maximum adsorption capacity of 31.26 mg·g^-1 and 33.52 mg·g^-1 for the chemically and physically activated carbons, respectively, were found. In both cases, the results obtained from adsorption isotherms and kinetic study were better fit to a Langmuir model and a pseudo-second-order kinetics. In addition, thermodynamic results indicate that dysprosium adsorption onto both activated carbons is an exothermic, spontaneous and favorable process.

Wet coffee processing methods will produce wastewater containing organic matter. The high content of organic matter can be utilized as biogas through the anaerobic process. Anaerobic digesters construction can affect removal process of wastewater pollution and biogas quantity. The purpose of this study is to determine the effect of digester construction between conventional digester, CSTR and UASB producing biogas from coffee wastewater. The conventional digester worked without temperature control system as control, a UASB digester, and CSTR digester worked with temperature control system. Biomass volume was about 5 L with 35 days incubation time. Temperature and pH for UASB and CSTR were set within the range 30 – 35^oC and pH 6.0 – 8.0. Based on the feeding variations, UASB has a stable performance with 83.57 ml/day of average biogas production. It has also highest remediation efficiency of COD, BOD and C/N with 85.00±0.34 %, 84.40%± 5.66 and 97.78± 0.57.

The objective of this study was to investigate the relationship between coffee consumption and obesity in Korean women. We included 5,995 women who participated in a health screening examination at the Korean National Cancer Center between 2007 and 2016. Daily coffee consumption was evaluated using the food frequency questionnaire. Obesity was assessed by body mass index (BMI), and abdominal obesity was assessed by waist circumference (WC). A multiple logistic regression model was used to calculate the odds ratio (OR) of obesity according to coffee consumption. After multivariate adjustment, high coffee consumption was positively associated with obesity measured by BMI (≥ 3 cups vs. no drinks, OR = 2.52; 95% confidence interval (CI) = 1.91-3.34; P for the trend < 0.001) and abdominal obesity measured by WC (≥ 3 cups vs. no drinks, OR = 2.11; 95% CI = 1.59-2.79; P for the trend < 0.001). The positive association between daily coffee consumption and obesity prevalence was not altered by menopause. The amount of coffee consumed per day by Korean women was positively correlated with the prevalence of obesity, but the mechanism underlying this phenomenon remains to be elucidated.

During the post-harvest of coffee and plantain, organic residues with high potential for utilization are generated. This work aimed to measure the effect of extrusion on the nutritional, physicochemical, and functional properties of mixtures of coffee pulp (CP), rejected plantain (RP), and plantain rachis (PR) flours. The residues were dehydrated, milled, and mixed according to the simplex reticular experimental design. Subsequently, the mixtures were extruded. The properties before and after extrusion were determined. It was found that the effect of extrusion reduced the crude fiber and lipid content composition, but protein and ash content were not changed. A positive relation was found between coffee pulp flour and rachis plantain flour in response to total phenolic content (TPC) and antioxidant activity (AA). Some blends increased the TPC and AA, but others reduced it. At the same time, water activity and water and oil absorption capacity showed a significant extrusion effect, while the pH did not. It was determined that the optimum mixture extruded was 0,364:0,333:0,303 of CP, RP, and PR, respectively. Extrusion reduced all pasting properties of the optimized blend. The flours studied presented a relevant nutritional and functional contribution, which favors their viability for use in the food industry.

The antifungal efficacy of coffee residues extracts (CRE) and chitosan nanoparticles (CNP) alone and with coffee residue extracts (CNP-CRE) were assessed on growth of Rhizopus stolonifer. Two nanostructured edible coatings, one based on chitosan nanoparticles (CCNP) another on coffee residue extracts encapsulated in chitosan nanoparticles (CCNP-CRE), were elaborated, characterised and applied on inoculated Naples tomatoes to evaluate their fungicidal activity and the effect on fruit quality. The tests consisted of evaluating physicochemical variables in tomato previously sprayed with CCNP and CCNP-CRE for 30 days preharvest and 14 days at 10°C postharvest. A CNP with a spherical shape and particle size of 2.4 ± 0.24 nm with a Z potential of −1.62 mV was observed, while CNP-CRE showed irregular and spherical shapes of 3.9 ± 0.55 nm with a Z potential of −0.89 mV. The FTIR spectrum showed the integration of CRE into the CCNP-CRE. A synergistic effect between CNP and 1 % CRE was observed since the greatest inhibition of mycelial growth (43%) was obtained. In the preharvest trials, the CCNP and CCNP-CRE showed differences with respect to the control in the variables of colour, total carotenoids and ethylene. In the postharvest test, both coatings showed differences in colour and CO2 production. The severity of the infection decreased 33% in tomatoes with coatings.

In practice, a post-extractivist vision for farmer communities in the Amazon demands the study and demonstration, in the field, of alternative economic activities that are not based on resource extraction but on adding value to currently generated residual biomass. Following principles of bioeconomy, this study presents an experimental analysis of a retort burner and a pilot-scale auger-type pyrolysis reactor used to convert coffee husks generated in a post-harvesting facility of a farmer´s cooperative into thermal energy and biochar, respectively. The study shows that use of coffee husks, whether for combustion or pyrolysis processes, can supply the thermal energy required by the post-harvesting processes. The combustion or pyrolysis of coffee husks avoids its accumulation and decomposition while replacing the fossil fuels used in post-harvesting operations, reducing costs and making the farmers independent of fossil fuel subsidies. Unlike combustion, the CO concentration in the flue gas during the pyrolysis process was below the eco-design standard of 500 mg/Nm3. According to the European Biochar Certificate, carbonized coffee husks can be regarded as biochar for soil amendment and carbon sequestration. A study is required to assess the ability of cooperatives to generate and trade carbon credits linked with the application of biochar in their cropping systems.

The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of green coffee, clove, cinnamon/clove and nutmeg ethanolic extracts of grape origin. In the present study, we focused on producing a discriminating model concerning green coffee, clove, cinnamon, cinnamon and clove, and nutmeg fine powders based on multivariate analysis of variance and supervised learning on data of volatile compounds analysis, carried out with solid phase dynamic extraction in combination with gas chromatography/mass spectrometry. Results showed that 7 volatile compounds namely ethylene, methanol, 3-methylpentane, ethyl acetate, 9-hexadecen-1-ol, toluene, and methyl acetate could differentiate the investigated samples resulting in a 100% classification rate using the cross-validation method of linear discriminant analysis. Results were further confirmed using partial least squares regression analysis. The study contributes to the typification of green coffee, cinnamon, clove, cinnamon and clove and nutmeg, based on selected volatile compounds, and provides further support to the literature by means of possible adulteration given the statistical models developed.

Hermetia illucens is a very promising insect due to its ability to convert low-value substrates in highly nutrient feed. Its feeding and nutrition are important issues. This work aimed to study the effect of different substrates composed of coffee silverskin, by-product of the roasting process, enriched with different inclusion of microalgae (5%, 10%, 20%, 25%), Schizochytrium limacinum and Isochrysis galbana, coupled with the assessment of environmental sustainability by LCA. In general, the inclusion of microalgae caused an increase in the growth performance of the larvae, although S. limacinum showed the best results. Higher prepupal weight were observed in larvae fed on 20% and 25% of S. limacinum, shorter development times in larvae fed on 25% of both S. limacinum and I. galbana and higher growth rate were observed in larvae fed on 25% of S. limacinum. Anyway, the inclusion of 10% of S. limacinum showed a small difference with the higher inclusions. Moreover, the 10% of S. limacinum achieved the best waste reduction index. Therefore, considering the greater inclusion of microalgae, the higher the environmental impact of larvae production, the addition of 10% of S. limacinum seems to be the best compromise for the larval rearing.

In addition to being a source of freshener, coffee has an enormous possibility to be developed as a source of antioxidants for functional beverages. However, efforts to increase the value added of coffee as a health functional drink are still hindered by the presence of high level of caffeine, which is thought to have adverse effects on health, especially for coffee lovers who are vulnerable to caffeine. This study aims to optimise the steaming duration to produce low caffeine coffee while maintaining the sensory attributes and antioxidant compounds contained in it. Indonesian Arabica (Leksana variety) green coffee beans were steamed with multi-level steaming durations (0, 20, 40, 60 and 80 min) followed by roasting (medium-dark roast degree), grinding, and brewing (espresso method). The results indicate that caffeine content in the coffee was inversely proportional to the steaming duration. The lowest caffeine content was obtained from the treatment of 80 min steaming with a decrease of caffeine level up to 28.73%. However, the longer process of steaming caused a significant decrease in polyphenol content and antioxidant activity. The hedonic test shows that the steaming treatment of coffee can increase preferences of panellists. There were two driving attributes that influence the overall liking of coffee, namely: bitterness and aftertaste. Coffee obtained from the treatment of 60 min steaming was most preferred by panellists. The results of APLSR biplot mapping show that there was a big change in almost all attributes in the coffee samples after 40 min steaming.

This article is an anthropology study on how western-style coffee culture influences Indonesian coffee culture and eventually develops a new localized coffee culture. Immense development of such worldwide coffee franchise as Starbucks affects local community's coffee culture, particularly the middle class. This new wave is considered as an alternative lifestyle for those who are consumptive and seeking for leisure, dynamics, and identity. Broader than just the process of domestication or creolization, Indonesian new coffee culture has an element of “soft countering to” western coffee culture even though it still embraces some parts of the western styles. This phenomenon is referred to by the writer as the cultural encapsulation process or the process of substantial cultural resistance by drawing a line between the two coffee cultures with the intention of taking merely compatible elements.

Vietnam is the second largest coffee producer in the world, mostly from the Central Highlands region where water has been becoming a scarce resource. Since 2014, drought has been strongly affecting Central Highlands’ agriculture, particularly coffee production. The drought leads to changes in flowering, ripening and thus harvesting times of coffee. Coffee productivity has reduced about 50 percent. Ultimately, coffee quantity and quality is jeopardized which endangers coffee farmers who occupy 90 per cent of population and their livelihoods mainly rely on coffee. Most of coffee farmers have had to develop alternative strategies to respond to the drought. Based on quantitative and qualitative data collected from 50 coffee households in a community in the Central Highlands, this research has indicated that farmers had to find the ways to adapt as well as to cope with drought. The ways of adaptation and coping were diverse, including short, medium and long-term plans. To strengthen the adaptation and coping strategies of farmers with drought in the short term, it is recommended that authorities provide more technical and financial support to farmers. Furthermore, longer term strategies need to focus on land use planning, investment in irrigation schemes, and consolidated afforestation schemes in appropriate areas.

The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) and 5-hydroxymethylfurfural (HMF) were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (196 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e. the lighter the coffee the higher the acrylamide content. However, FA and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.

Mycotoxins food contamination represents a serious risk for consumers health. They are secondary metabolites of fungi that can be present in a wide range of foodstuffs. Ochratoxin A (OTA) is one of the most toxic compound and it is classified as a possible carcinogenic molecule. The harmful effects of OTA on human and animal health lead to a big boost to develop and optimize highly sensitive and accurate methods for OTA detection. An innovative and rapid detection method based on microcantilever resonators for ochratoxin A identification in food matrix has been developed. This work demonstrates the possibility to apply microcantilever technology in food safety field, showing for the first time in literature the successful detection of one of the most dangerous mycotoxin in different food matrixes both solids and liquids, such as green coffee, grape juice and wine. Sensing performances are discussed in terms of calibration plot and limit of detection.

The genetic transformation of Coffea arabica L. is an alternative strategy for obtaining plants with agronomic traits of interest that is less time-consuming than conventional breeding methods. Given the importance of coffee cultivation in Colombia, this study evaluated the main factors interfering with the genetic transformation of C. arabica using Agrobacterium tumefaciens. An effi-cient and reproducible method was accordingly established that involved the propagation of “early” embryogenic tissue in a liquid proliferation medium, supplemented with 3 mg l−1 BAP for eight months, which was subsequently sonicated for 300 sec in a suspension of LBA4405 OD600 of 0.5 harboring pC1301 and incubated in this same suspension for 1 hr. This plasmid contained the uidA gene under control of the 35S promoter. The Agrobacterium suspen-sion was subsequently removed from the embryogenic tissue using a micropipette, after which the tissue was deposited on filter paper to remove the remaining Agrobacterium suspension. The embryogenic tissue was co-cultured for four days in a solid differentiation medium supple-mented with 100 µM acetosyringone on filter paper. Subsequently, the tissue was post-cultured for four days in liquid differentiation medium under orbital shaking at 100 rpm with 300 mg l−1 Claforan (Hoechst), followed by selection with 50 mg l-1 hygromycin at 26 °C in the dark, with subcultures at 20-day intervals until somatic embryos were formed for subsequent culturing in germination medium. Molecular analysis confirmed the presence of the uidA gene in coffee seedlings transformed with strains LBA4405 and EHA105 and vectors pC1301 and pC2301. This method successfully enables the stable integration of genes of interest in the coffee plant ge-nome

Woody and non-woody plant species conservation is one of the ecosystem services provided by agroforestry (AF) systems across the agricultural landscapes. Little attention has been paid in as-sessing the plant diversity conservation of AF systems. The study was, thus, aimed to investigate plant species diversity, structure, and composition of three AF systems in Gedeo zone of south eastern Rift–valley Agricultural landscape of Ethiopia. The study was conducted in three agroforestry systems, namely, enset based, coffee–enset based (C-E based AF) and coffee-fruit trees–enset based (C-Ft-E based AF) agroforestry systems. Twenty farms representative of each AF system were randomly selected and inventory of the floristic diversity was employed in a 10×10 meter sample plot per farm. A total of 52 perennial woody and non–woody plant species belonging to 30 families were recorded. Of all species identified 33 (63.5%) were native, of which two species were registered as endemic. The highest proportion of native species was recorded in enset based AF (93.3%) and the least were in C–Ft–E based AF (59%). According to IUCN Red List and local criteria, 13 species were recorded as of interest for conservation in all AF systems. The woody species Prunus africana was identified as both vulnerable by IUCN Red List and rare for 25% of species that least occurred. The Shannon diversity index and richness showed that C–Ft–E based AF systems were significantly different from the two remaining AF systems. However, the species abundance and evenness did not show significant differences between the three AF systems. In general, retaining such number of woody and non–woody perennial plant species richness under AF systems of the present study underlines their potential for biodiversity conservation.

This work aims to follow the corrosion behavior of copper in 3 wt% NaCl solution in the presence of a bio-oily extract. Spent coffee grounds (SCG), a highly recyclable and usable biomass - often thrown away and becoming a serious threat to the environment - , has a fraction of oils (12%) that we have opted to use as a corrosion inhibitor for copper. The extraction was carried out using n-hexane as the solvent for the decoction. The oily fraction was analyzed by Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Potentiodynamic polarization measurements have revealed SCG extract acts as a cathode-type inhibitor for copper in saline media, mainly preventing the diffusion of oxygen molecules toward the substrate. As the extract concentration increased, the inhibition efficiency has improved as well, reaching 95.78 % with 0.6 g/L of SCG extract. The obtained results by electrochemical impedance spectroscopy (EIS) are in accordance with the order of inhibitory efficiency obtained by potentiodynamic polarization. We have found that the SCG extract adsorption process on copper surface is spontaneous and complies with Langmuir isotherm.

The use of improved agricultural technologies has been reported as the major strategy to increase agricultural production, increased household incomes and addressing poverty. However, adoption of such improved technologies by smallholder coffee farmers has been slow and this has contributed to the low coffee productivity in the country and the poor performance of the coffee sub sector. The study was meant to examine the effect of institutional factors including extension services, access to market and access to credit on technology adoption among smallholder coffee farmers in Kanungu District, Uganda. The study collected both quantitative and qualitative data from 289 smallholder coffee farmers and 8 key informants respectively in major coffee growing sub counties in Kanungu district. The study revealed that access to extension services and access to market have a positive significant influence on agricultural technology adoption while access to market has no significant influence on agricultural technology adoption. The study concluded that there is a positive significant relationship between institutional factors and technology adoption among smallholder coffee farmers in Kanungu district.

Recent prolonged dry periods and lack of irrigation water have severely affected the productivity of coffee farms’ in the Central Highlands of Vietnam. This paper analyzes the efficiency of irrigation water use for Robusta coffee (Coffea canephora) in Lam Dong province, Highlands, Vietnam. A Cobb-Douglas production function was used to determine coffee productivity’s response to the application of irrigation water and other production factors using data collected from 194 farmers while the Technical Efficiency (TE) and Irrigation Water Use Efficiency (IWUE) were analyzed using a Data Envelopment Analysis (DEA) model. The correlation of different factors to IWUE was determined using the Tobit model. The production function analysis using Cobb-Douglas shows that the volume of irrigation water, amount of working capital, labor and farm size significantly influence coffee productivity. It also shows that indigenous farmers are more efficient in utilizing irrigation water than the (mostly Kinh) migrant farmers. The Tobit result, on the other hand. indicates that farmers’ experience, education level, distance of farm to water source, security of access to water source, extension contact and credit access significantly affect IWUE. The study findings further suggest that mitigating water shortages in coffee farms require sub-regional and national policy support such as better access to credit and extension services, training, land management and household-level effort to improve farming practices, through the application of appropriate technologies and traditional knowledge.

Very hot (> 65 °C) beverages such as espresso were evaluated by the International Agency for Research on Cancer (IARC) as probably carcinogenic to humans. For this reason, research into lowering beverage temperature without compromising its quality or taste is important. For espresso, one obvious possibility consists in lowering the brewing temperature. In two sensory trials using ISO 4120:2004 triangle test methodology, brewing temperatures of 80°C vs. 128°C and 80° vs. 93°C were compared. From the tested levels, espresso brewed at the lowest temperature had the highest acceptance. However, most tasters were unable to distinguish between 80°C and 93°C. The results of these pilot experiments proof the possibility to decrease the health hazard of very hot beverages by lower brewing temperatures.

The International Agency for Research on Cancer (IARC) evaluates “very hot (>65 °C) beverages” as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as “very hot” or as “too hot”. A methodology for organoleptical assessment of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally getting hotter during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated using 87 participants. Interestingly, the average pain threshold of the test group (67 °C) and the preferred drinking temperature (63 °C) iterated around the IARC threshold for carcinogenicity. The developed methodology was found as fit for the purpose and may be applied in larger studies.

Coffee is one of the most valuable agricultural products worldwide, and it is crucial to have efficient tools to obtain reliable information about production. This study aims to estimate coffee plantation production using segmentation and deep learning techniques in RGB images. Photographs of coffee plants were taken in Tabaconas, San Ignacio-Cajamarca, to create a dataset of crops during the harvest stage. The images were segmented to detect coffee fruits. A deep learning method was developed with YOLOv5 to detect the fruits and OpenCV to count them. The results showed that YOLOv5 achieved an accuracy of 97.25%, a recall of 95.77%, and an F1-Score of 96.37%, demonstrating high reliability in detecting coffee fruits. The average detection time per image was 17.9 seconds. The metrics were evaluated using a confusion matrix, highlighting the model's good performance. In conclusion, segmentation and deep learning techniques, along with counting algorithms developed with OpenCV, proved effective for estimating coffee production. This approach provides a valuable tool for farmers, improving crop management and facilitating decision-making in precision agriculture.

Arbuscular mycorrhizal fungi are soil microorganisms that provide various benefits, such as increasing soil fertility and enhancing plant growth. The present study aimed to propagate arbuscular mycorrhizal fungal spores in trap plants. Soil sampling was carried out in October 2021 on five coffee farms in the central area of Veracruz, Mexico. Soil from coffee plantations and sterile sand were mixed in pots and used for the propagation of arbuscular mycorrhizal fungi, and Sorghum vulgare was used as a trap plant. The plants were kept in a greenhouse for 120 days. The abundance of spores in the sorghum trap plants increased significantly (p

Herbal Coffee is getting more popular due to its unique flavor and higher concentration of bioactive compounds, mainly polyphenols. Rosemary is a unique herb with potent antioxidant properties. A green technique called ultrasound aids in releasing bioactive substances from the plant cell wall. In this context, ultrasound-assisted herbal coffee prepared and their anti-diabetic, anti-Alzheimer, and antioxidant activities were measured while the LC/MS was used to determine the bioactive components from the herbal coffee infusion. A total of 95 secondary metabolites were putatively reported, including alkaloids, phenolic acids, and flavonoids, which we identified in the herbal coffee infusion. The total phenolic content (61.5 ± 5.1 mg GAE/g), total flavonoid content (19.3 ± 0.9 mg QE/g), and total condensed tannin (7.6 ± 0.7 mg CE/g) of herbal coffee infusion were observed to be highest of the two remaining samples. The herbal coffee extracts were used to determine all samples' antioxidant, anti-diabetic, and anti-Alzheimer activities. Using LC-MS/MS, we semi-quantified 19 phenolic metabolites. The results show numerous bioactive components in herbal coffee infusion with more potent antioxidant, antidiabetic, and anti-Alzheimer potential. Moreover, more studies must be conducted to confirm how the metabolomic profile of herbal coffee affects its flavor profile.

Colombia is the world's leading producer of mild washed arabica coffee and produces 12.6 million bags of green coffee, but at the same time 784,000 tons of waste biomass are dumped in open fields, of which only 5% is recovered or used. The objective of this project was to evaluate the production of platform chemicals from these coffee wastes. To achieve this, biomass characterization was carried out using proximate analysis, ultimate analysis and structural analysis. Hydrothermal valorization was carried out at a temperature range of 120-180 °C (LHW) and 180-260 °C (HTC) for one hour, the platform chemicals obtained were quantified by HPLC-IR, monitored by pH and conductivity, and the solid fraction was characterized by monitoring the functional groups in IR spectroscopy, and elemental analysis. Hydrolysis processes were obtained from 150 °C, production of platform chemicals from 180 °C and maximum concentration at 180 °C-4h, over 200 °C degradation of the products in the liquid fraction starts to take place. Homogeneous basic and acid catalysts were used to improve the yields of the reaction. The kinetics of the hydrolysis of lignocellulosic structures to sugars were also analyzed and described, and reaction orders of 1 (LHW), 3 (HTC) and their respective reaction rate equations were reported.

Coffee is one of the most popular beverages in the world. Annual coffee consumption continues to increase, but at the same time, it generates a large amount of spent coffee grounds from the brewing process, that arises environmental problems. An appropriate solution to manage these spent coffee grounds becomes crucial. Our project aims to discuss the feasibility of utilizing the spent coffee ground to synthesize polylactic acid as a recycling application for spent coffee ground. This paper will discuss the properties and potential recycling applications of spent coffee grounds, the brief production process of polylactic acid, and the potential process for converting spent coffee ground to lactic acid. From our review, it is feasible to utilize spend coffee ground as the primary sources for lactic acid production by bacteria fermentation, and further produce bioplastics, polylactic acids by ring-opening polymerization. Possible ways to improve the yield and corresponding cost analysis are also discussed.

Coffee berry borer (CBB), Hypothenemus hampei (Ferrari) (Coleoptera: Curculionidae: Scolytinae), is the pest that causes the most economic damage to coffee crops. Chemical control of this insect is based on the use of insecticides that can affect the environment and nontarget organisms. Despite the fact that caffeine has shown potential as an insecticide, a caffeine-based product for field use is currently not available on the market. As a new alternative to control CBB and other coffee pests, such as Monalonion velezangeli, a caffeine-oleate was developed. The caffeine oleate formulation showed laboratory efficacy by causing mortality of more than 90% of CBB adults in preventive tests in which the insecticide was sprayed prior to insect attack on the coffee fruits. In the curative tests, in which spraying occurred after CBB infested the fruits, the formulation caused 77% mortality of the insects. Under controlled field conditions, the product kept CBB infestation below 20%, reducing the number of fruits attacked by the insect by up to 70%. In addition, no phytotoxic effects were observed in coffee plants. The insecticide was also effective against M. velezangeli causing 100% mortality. A caffeine oleate formulation that could be part of a strategy for integrated CBB management as well as other pests of coffee was developed. The components of the insecticide are food grade; the product would provide greater security to the coffee ecosystem and coffee growers.

Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of importance. Regularly, the acrylamide contents are controlled using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS). This reference method is reliable and precise but laborious because of the necessary sample clean-up procedure and instrument requirements. This research investigates the possibility of predicting the acrylamide content from proton nuclear magnetic resonance (NMR) spectra that are already recorded for other purposes of coffee control. In the NMR spectrum acrylamide is not directly quantifiable, so that the aim was to establish a correlation between the reference value and the corresponding NMR spectrum by means of a partial least squares (PLS) regression. Therefore, 40 commercially available coffee samples with already available LC-MS/MS data and NMR spectra were used as calibration data. To test the accuracy and robustness of the model and its limitations, 50 coffee samples with extreme roasting degrees and blends were additionally prepared as test set. The PLS model shows an applicability for the varieties C. arabica and C. canephora, which were medium to very dark roasted using drum or infrared roasters. The root mean square error of prediction (RMSEP) is 79 µg/kg acrylamide (n=32). The PLS model is judged as suitable to predict the acrylamide values of commercially available coffee samples. On the other hand, very light roasts containing more than 1000 µg/kg acrylamide are currently not suitable for PLS prediction.

Background Tropical and subtropical crops such as coffee, cacao, and papaya are valuable commodities and its consumption is a seemingly indispensable part of the daily lives of billions of people across the world. Conventional breeding in these crops is lengthy and yields are threatened by runaway global warming. In this review we propose the application of chromosome engineering and synthetic biology principles in order to enhance synthesis of key metabolites, and transmission of wild traits for resistance to stress and disease. Conclusions It is hoped that the adoption of such technological approaches may enhance the resilience of agricultural communities, lead to economic growth and secure the availability of key resources for generations to come.

Empirical evidence is lacking on the nexus between coffee commodity output, climate change and commodity price volatility of Africa’s most populous country, Nigeria and other developing countries. To fill this gap, this study analyzed the reaction of coffee output to climate change and commodity price volatility. We used secondary data from 1961 to 2015 from reliable sources for Nigeria. The study adopted GARCH, ARCH and FMOLS in analysis of coffee output reaction to climate change and commodity price volatility. The findings show that coffee output in Nigeria is influenced by climate change and the international commodity price of coffee. The study demonstrates the potential benefits of improving coffee output and export through climate mitigation and adaptation measures and revival of Agricultural Commodity Marketing in Nigeria and other developing countries.

Sustainable consumption became the community’s attention as the respond of worrying consumption growth direction that tends to excessively exploit nature without considering the continuity of the next generation. Take into account the growing coffee consumption in Indonesia, this article tries to prove whether the connoisseur consumers (CCs) are capable to mediate dynamics capabilities (DCs) of single origin coffee shops (SOCSs) and to encourage the consumption sustainability. In-depth interview to 30 SOCS managers, 60 baristas and 450 consumers, it is found that CCs are capable of supporting the business continuity of SOCSs because they are loyal consumers with the contribution of more than 20% from the total consumers. Correlation testing between connoisseurs’ attributes and the number of visits also shows positive value. It means there is a significant relationship. In addition, related to the sustainability attribute, the existence of CCs has encouraged the practice of consumption sustainability. At the same time, CCs are capable to moderate SOCSs to improve sensing, seizing, and transforming shop management to put up with the competition. Based on the above findings, CCs are moderating SOCSs in improving their DCs to be more potential in improving the sustainable consumption of coffee commodity in the future.

A simple method for the determination of caffeine in coffee grains by GC-FID is presented in the current work. The method was fully validated according to ISO 17025 requirements and European Commission regulation. The accuracy, as provided by recovery experiments was higher than 93%, and the precision, as provided by the (%)Relative standard deviation under reproducibility conditions, was lower than 5%. All independent parameters that lead in the increase of methods uncertainty were investigated. In the present work all special precautions were taken into account in order to avoid the use of an internal standard. The method was applied in real samples and possible health claims were investigated.

Biowaste sources, like coffee wastes (CWs), are considered for advanced materials. CW was assessed to prepare activated carbon for supercapacitor electrodes, but showed low performance compared to other counterparts. Enhanced CW activation process may help address this limitation. In this study, CW was subjected to two activation methods: physical (pyrolysis) activation and physical-chemical activation using ZnCl2, to determine the more effective approach. Both resulting materials were analyzed using SEM, TEM, BET, Raman spectroscopy and XRD. The physical-chemical activation yielded activated carbon with better characteristics, including a higher specific-surface area (SSA) of ~830 m²/g, compared to 458 m²/g from the physical activation. With its promising potential for supercapacitor electrodes, the former activated carbon was singled out for supercapacitor study. Cyclic voltammetry revealed a specific capacitance of 261 F g-1, and energy density of 18.3 Wh/kg, with power density of 360 W/kg at a current density 0.33 A/g. Charge-discharge studies showed a specific capacitance of 150 F g-1 at the same current density. Electrochemical impedance spectroscopy indicated a specific capacitance of 180 F g-1, with an equivalent series resistance of 0.56 Ω at a low frequency of 0.01 Hz. The electrode exhibited exceptional characteristics, maintaining high stability over 5,000 charge-discharge cycles.

In the realm of agribusiness, transformative shifts are underway, propelled by the growing demands and expanding scales of grain production. This evolution calls for a critical reevaluation of the existing paradigms in coffee production and marketing paradigms, with a specific focus on integrating Artificial Intelligence (AI). This work aims to review, synthesize, and summarize the available data regarding how Machine Learning (ML) has been used to detect and classify characteristics in coffee beans and leaves. For this purpose, a comprehensive literature review of the most significant research contributions describing the application of AI for advanced classification techniques in coffee agriculture has been carried out. Our analysis suggests that implementing AI technologies allows the classification of coffee, encompassing various attributes such as maturity, roast intensity, disease identification, flavor profiles, and overall quality. More largely, this technological advancement holds the potential to revolutionize coffee farming by providing producers and agricultural specialists with sophisticated tools to enhance production efficiency, minimize costs, and improve the accuracy and confidence of their decision-making processes.

Psychrophilic anaerobic digestion emerges as an appealing integrated solution for the management of agricultural waste, particularly for farmers in regions where the average temperature does not exceed 26°C, as seen in coffee cultivation. Therefore, this study seeks to assess the biomethane potential of thermochemical treated coffee husk through psychrophilic anaerobic digestion (C3-20°C-w/pretreatment). To examine its viability, outcomes were compared with reactors operating at both mesophilic (C1-35°C) and psychrophilic (C2-20°C) conditions, albeit without the use of pretreated coffee husk. The C3-20°C-w/pretreatment test demonstrated a 36.89% increase (150.47 mL CH4/g VS; 161.04 mL CH4/g COD), while the C1-35°C test exhibited a 24.03% increase (124.99 mL CH4/g VS; 133.77 mL CH4/g COD), both in comparison to the C2-20°C test (94.96 mL CH4/g VS; 101.63 mL CH4/g COD). Notably, the C3-20°C-w/pretreatment trial yielded superior outcomes, accompanied by an associated energy output of 4262.2 KWh/year, sufficient to meet the annual energy demands of 588 residences. This marks an increase of 100 and 217 residences compared to mesophilic and psychrophilic AD of CH without pretreatment, respectively.

Coffee is not only a delicious beverage but also an important dietary source of natural antioxidants. We live in an oxidative world where it is impossible to avoid pollution, stress, food additives, radiation, and other sources of oxidants that eventually lead to severe health disorders. Fortunately, there are chemicals in our diet that counteract the hazards posed by the reactive species that trigger oxidative stress. They are usually referred to as antioxidants; some of them can be versatile compounds that exert such a role in various ways. This review summarizes, from a chemical point of view, the antioxidant effects of relevant molecules found in coffee. Their ways of action and trends in activity are analyzed, considering the data gathered so far from both theory and experiments. The influence of the media and pH in aqueous solution, and structure-activity relationships are discussed. The protective role of the explored compounds is examined. A particular section is devoted to derivatives of some coffee components, and another one to their bioactivity. The data used in the analysis come from theoretical anc computational protocols, which have been proven to be very usefull in this context. Hopefully, the information provided here will promote further investigations into the amazing chemistry contained in our morning cup.

Coffee is not only a delicious beverage but also an important dietary source of natural antioxidants. We live in an oxidative world where it is impossible to avoid pollution, stress, food additives, radiation, and other sources of oxidants that eventually lead to severe health disorders. Fortunately, there are chemicals in our diet that counteract the hazards posed by the reactive species that trigger oxidative stress. They are usually referred to as antioxidants; some of them can be versatile compounds that exert such a role in various ways. This review summarizes, from a chemical point of view, the antioxidant effects of relevant molecules found in coffee. Their ways of action and trends in activity are analyzed, considering the data gathered so far from both theory and experiments. The influence of the media and pH in aqueous solution, and structure-activity relationships are discussed. The protective role of the explored compounds is examined. A particular section is devoted to derivatives of some coffee components, and another one to their bioactivity. Hopefully, the information provided here will promote further investigations into the amazing chemistry contained in our morning cup.

This work aimed to develop an easy-to-use smartphone-based electrochemical biosensor to quickly assess coffee blend's total polyphenol (Phs) content at industrial and individual level. The device is based on a commercial carbon-based screen-printed electrode (SPE) modified with multi-walled carbon nanotubes (CNTs) and gold nanoparticles (GNPs). At the same time, the biotransducer, Laccase from Trametes versicolor, TvLac, was immobilized on the sensor surface by using glutaraldehyde (GA) as cross-linking agent. The platform was electrochemically characterized to ascertain the influence of the SPE surface modification on its performance. The working electrode (WE) surface morphology characterization was obtained by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) imaging. All the measurements were carried out with a micro-potentiostat Sensit Smart by PalmSens connected to a smartphone. The developed biosensor provided a sensitivity of 0.12 μA/μM, a linear response ranging from 5 to 70 μM, and a lower detection limit (LOD) of 2.99 μM. Afterwards, the biosensor was tested for quantifying the total Phs content in coffee blends, evaluating the influence of both the variety and the roasting degree. The smartphone-based electrochemical biosensor performance has been validated though the Folin-Ciocâlteu standard method.

The role of agroforestry systems in providing ecosystem services is very crucial. The most significant increase in carbon (C) storage is often achieved by moving from lower biomass land-use systems to tree-based systems like agroforestry (AF). However, estimation of carbon stocks in indigenous agroforestry systems of South-eastern Rift- valley landscapes, Ethiopia the data are scarce. The study was aimed to investigate the biomass, biomass carbon (BC), and soil organic carbon (SOC) stock of Enset based, Enset-Coffee based, and Coffee-Fruit tree-Enset based agroforestry systems. Comparison of SOC stock of agroforestry systems against their adjacent monocropping farms was also investigated. The study was conducted in three selected sites of the Dilla Zuria district of Gedeo zone. Twenty farms (total of 60) representative of each AF system were randomly selected, inventoried and biomass C stocks estimated. Ten adjacent mono-cropping farms which were related to each AF system were selected in a purposive manner for comparison of SOC stock. Inventory and soil sampling were employed in the 10×10 m farm plot. The mean aboveground biomass ranged from 81.1 t ha-1 to 255.9 t ha-1 and for belowground biomass from 26.9 t ha-1 to 72.2 t ha-1. The highest C stock was found in Coffee-Fruit tree-Enset based (233.3±81.0 t ha-1), and the lowest was in Coffee-Enset based agroforestry system (190.1±29.8 t ha-1). The result showed that SOC stocks were not statistically significant between the three AF systems, although they showed a significant difference in their BC stock. The AF systems' C stocks are substantially higher than those reported for tropical forests and other AF systems. The SOC of AF systems was significantly higher than the ones for the adjacent monocropped farms. Therefore, it is possible to deduce that AF systems are storing significant amount of C and contributing to climate change mitigation.

The evaporation of polymer solution droplet is an important in solution-based polymer film fabrications, such as inkjet print, spray coatings, and droplet casting etc. In this work, we investigated the effect of droplet size, solvent evaporation rate, and concentration on “coffee-ring” effect, crystal nucleation, polymorphism, and morphology of dried poly (vinylidene fluoride) (PVDF) solution droplets with atomic force microscopy (AFM) method. We found that the crystal structure, morphology and crystal distribution in the center and edge regions of dried PVDF droplets were different due to “coffee-ring” effect. The “coffee-ring” effect of dried PVDF droplets was mainly composited of accumulated crystals at the edge region of droplet, which was mainly made by crystallization of migrated chains. The interplay between migration of chains, crystallization and solidification of PVDF droplets significantly influenced the formation of “coffee-ring”. In addition, our results showed that the decrease of droplet size and controlling solvent evaporation rate were effective ways to improve the PVDF β-phase nucleation and decrease crystal size.

We report interfacial crystallization in droplets of saline solutions placed on superhydrophobic surfaces and liquid marbles filled with the saline. Evaporation of saline droplets deposited on superhydrophobic surface resulted in the formation of cup-shaped millimeter-scaled residues. The formation of the cup-like deposit is reasonably explained within the framework of the theory of the coffee-stain effect, namely, the rate of heterogeneous crystallization along the contact line of the droplet is many times higher than in the droplet bulk. Crystallization within evaporated saline marbles, coated with lycopodium particles, depends strongly on the evaporation rate. Rapidly evaporated saline marbles yielded dented shells built of a mixture of colloidal particles and NaCl crystals. We relate the formation of these shells to the interfacial crystallization promoted by hydrophobic particles coating the marbles, accompanied with the upward convection flows supplying the saline to the particles, serving as the centers of interfacial crystallization. Convective flows prevail over the diffusion mass transport for the saline marbles heated from below.

The pyrolysis process has emerged as an attractive option for waste treatment. In this technology, inorganic compounds play catalytic effects in the pyrolytic reaction of organic materials, increa-sing the char's yield, porosity, and physicochemical properties. The present research investigates and compares the slow pyrolysis of spent coffee grounds (SCG) using potassium hydroxide (KOH) (weight ratio of 1:1) and landfill leachate membrane concentrate (LLMC) residue (weight ratio of 1:1) as pyrolitic additives. We hypothesized that the high content of alkali and alkaline earth metals in LLMC could enhance the yield or improve the quality of the carbon-based material produced in pyrolysis. This strategy could be a sustainable alternative for valorizing SCG and landfill wastes, replacing catalyzing agents such as steam, CO2, and chemical additives used on an industrial scale. The char yields in slow pyrolysis ranged from 18 to 24%. The SCG had a low specific surface area (4.5 m2 g-1), contrasting with the notable surface areas observed in both ac-tivated chars. In particular, the KOH-activated char displayed a higher surface area than the LLMC-activated char (1960 vs. 1130 m2 g-1). On the other hand, the combustion enthalpy of the LLMC-activated material was estimated at 22 MJ kg-1. This value was 22% higher than the energy enthalpy of SCG and KOH-activated char used for comparison. Our findings confirm that pyrolysis of SCG with KOH produces a microporous material with a high specific surface area. In contrast, the resulting LLMC-activated char demonstrates a higher calorific value. Our findings could contribute to establishing potential industrial applications for SCG and LLMC residues to produce energy and high-value materials.

A valorization process of spent coffee grounds (SCG) was studied. Thus, a two-stage process, a stage of extraction of the polyphenols and a stage of obtaining activated carbon (AC) by a carbonization process, was performed. The extraction was carried out with a hydro-alcoholic solution in a pressure reactor, modifying time and temperature. To optimize the extraction of polyphenols, a two-level factorial design with three replications at the central values was used. The best results were obtained by performing the extraction at 80 °C during 30 min, using a mixture of EtOH:H2O 1:1 (v/v) as extraction solution. Caffeine and chlorogenic acid were the most abundant compounds in the analyzed extracts, ranging from 0.09 to 4.8 mg∙g^-1 and 0.06 to 9.7 mg∙g^-1, respectively. The precursor obtained in the extraction stage were transformed into AC. An experimental design was realized in order to analyze the influence of different variables in the AC obtained process (reaction time and amount of potassium hydroxide used). Actived carbons with BET specific surface (SBET) comprised between 1600 m^2∙g^-1 and 2330 m²∙g^-1 had a microporous surface. Under the optimum conditions, the obtained AC presented a maximum adsorption capacity of methylene blue (qm) between 411 mg∙g^-1 and 813 mg∙g^-1.

Coffee and caffeine have been used as solar absorbers and also to increase the thermal stability and efficiency of perovskite solar cells. In this work, we report the sensing of extremely alkaline pH by colloidal coffee solution aided by generation of an optical absorption band in the near-UV region. This generation of absorption band could be explained by the orientation induced dipole-dipole interactions arising from differing caffeine-solvent interactions with varying pH. Such a generation leads to the lowering of direct as well as indirect bandgaps from 4 eV-->2.8 eV& 3.4 eV-->2.5 eV, respectively. We also estimate the changes in optical energy storage efficiency, inferring it to be highest for pH 11 having the highest intensity of the generated absorption band (λ_abs≈360 nm). With these observations and further deductions, the work reported in this paper would be of immense interest to the researchers working in the field of development of chemical pH sensors and also in the development of novel UV absorbers.

Consumption of coffee by women early in their pregnancy has been viewed as potentially increasing the risk of miscarriage, low birth weight, and childhood leukemias. Many of these reports of epidemiologic studies have not acknowledged the potential biases inherent in studying the relationship between early-pregnancy-coffee consumption and subsequent events. I discuss five of these biases, recall bias, misclassification, residual confounding, reverse causation, and publication bias. Each might account for claims that attribute adversities to early-pregnancy-coffee consumption. To what extent these biases can be avoided remains to be determined. At a minimum, they need to be acknowledged wherever they might account for what is reported.

The development and evaluation of techniques that increase the efficiency of selection for planta plant resistance to pathogens is a challenge in all breeding programmes for disease resistance. Under field and laboratory conditions, hybrid populations (F1) of Coffea arabica derived from sources that carry the rust resistance gene SH1 and the CX.2385 line obtained from the Caturra variety × Timor Hybrid CIFC-1343 were evaluated. By means of survival curves, under controlled conditions, the probable times (P&lt;0.05) for the development of symptoms associated with coffee rust were found to be highly variable. Similarly, phenotypic variation in resistance reactions was detected, and plants with incomplete resistance to rust, late development of the incubation period (PI), and no development of a latency period (PL) were identified. The results suggest the use of the detached leaf method as an alternative for the preselection of genotypes for resistance to coffee rust, which could reduce the number of plants used for field evaluations.

The overuse of chemical fertilisers degrades the soil ecosystem and restricts the natural development of plants. Within the coffee industry, various by-products are produced throughout the process of coffee production and consumption, which are significant in terms of environmental waste. SCG (spent coffee grounds) contain a variety of bioactive compounds that have demonstrated potential applications in various fields. These compounds can enhance soil quality by improving its chemical, physicochemical, physical properties, and biological fertility, ultimately leading to improved plant growth. This study examines the impact of SCG, vermicompost, and chemical fertilisers on the growth of organic red radish (Ravanello Cherry Belle) and soil quality. The experiment, conducted in a greenhouse, tested various concentrations and applications of SCG. Results showed that the SCGT 0.5 gm treatment yielded the highest mean plant length (18.47 cm) and fresh weight (27.54 grammes), while the SCG 10% treatment resulted in the lowest mean plant length (4.54 cm) and fresh weight (0.07 grammes). Vermicompost at 50% concentration produced the highest mean leaf surface area (58.32). These findings suggest the potential of SCG as a sustainable fertiliser alternative, contributing to improved plant growth and soil quality, thus supporting sustainable agricultural practices and a circular economy.

The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned to different roasting degree, were used to prepare coffee brews following eight diverse preparation methods. Acrylamide was quantified by HPLC-MS/MS instrument while chlorogenic acids and caffeine by HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity as well. The results showed that the main brewing parameters, that have the greatest influence on the final content of these compounds were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder.

The use of phosphate-solubilizing fungi in coffee cultivation is an alternative with which to reduce the use of fertilizers. The objective of this study was to analyze the mechanisms involved in the phosphorus solubilization of the fungal strains and to evaluate the effect of a phosphate-solubilizing strain on the coffee plants. For this, phosphorus-solubilizing fungal strains were selected for evaluation of their solubilization potential and phosphatase activity. Coffee plants were inoculated in the field with a phosphate solubilizing strain, and soil and foliar soluble phosphorus, as well as coffee bean yield, were quantified. Of the 151 strains analyzed, Aspergillus niger, Penicillium waksmanii, and Penicillium brevicompactum showed the highest solubilization. Aspergillus niger and P. waksmanii presented the highest soluble phosphorus values; however, P. brevicompactum showed the highest phosphatase activity. The P. brevicompactum strain inoculated on the coffee plants did not favor foliar phosphorus content but increased the soil soluble phosphorus content in two of the coffee plantations. The plants inoculated with the phosphate solubilizing strain showed an increase in coffee bean weight on all plantations, although this increase was only significant in two of the three selected coffee plantations.

Coffee is regarded as the highly consumed beverage throughout the world and has established a key spot in the world economy as an important commodity for trading. In general, they are produced by brewing their roasted and ground beans, which release aromatic coffee; as well as produce an equivalent amount of spent coffee grounds (SCG). Previously, they were discarded as wastes or used as natural pest repellent or garden fertilizer; however, in recent times, are valorized into biofuels owing to their high calorific value. In fact, SCG briquettes have gained wide attention for supplying energy renewably, especially to the rising energy demand; and also have been identified as an effective measure to reduce their pollution. With this in mind, this present chapter focuses on reviewing the availability and chemistry involved in these SCG wastes, pre-treatments and preparations required for their briquetting, compacting techniques followed, and fuel characteristics of their briquettes, from various available works of literature. Here, their availability showcases the amount of SCG wastes generated with respect to time and consumption, wherein understanding their chemistry helps in deciding the pre-treatments necessary for their briquetting. Meanwhile, preparation techniques briefs about the necessary pre-treatments undertaken before compaction by different researchers; and the fuel characteristics define the physicochemical and mechanical properties of their briquettes, developed using various compaction methods. Besides, combustion behaviors of these briquettes are explained in terms of their burning characteristics and emission levels, as reported in literatures; which help in deciding their suitability as a replacement for existing fossil coal. Eventually, all the reported data were in accordance with their permissible standards and suggested these SCG as a highly renewable solid biofuel.

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 only time-consuming but also increases the rate of human error due to fatigue. Therefore, this paper proposed a lightweight deep convolutional neural network (LDCNN) for the quality detection system of green coffee beans, which combined depthwise separable convolution (DSC), squeeze-and-excite block (SE block), skip block, and other frameworks. To avoid the influence of low parameters of the lightweight model caused by the model training process, rectified Adam (RA), lookahead (LA), and gradient centralization (GC) were included to improve efficiency; the model was also put into the embedded system. Finally, the local interpretable model-agnostic explanations (LIME) model was employed to explain the predictions of the model. The experimental results indicated that the accuracy rate of the model could reach up to 98.38% and the F1 score could be as high as 98.24% when detecting the quality of green coffee beans. Hence, it can obtain higher accuracy, lower computing time, and lower parameters. Moreover, the interpretable model verified that the lightweight model in this work is reliable, providing the basis for screening personnel to understand the judgment through its interpretability, thereby improving the classification and prediction of the model.

Cold brew coffee has emerged as a new trend during the last decade. However, “cold brew” is an extraction style of ground roasted coffee with water at less than body temperature (typically 8°C or room temperature) rather than a beverage per se. Cold brew extraction poses several challenges including the need of specific optimization depending on the multivariate influences of coffee variety and processing, roast degree, grinding, dosage, water composition, turbulence, brew system (drip, immersion etc.), time and temperature. While cold brew is typically characterized by a floral sweetness, over-extraction may lead to abundant acidity and bitterness. To avoid this, an extraction degree of 70% was suggested using rather shorter times (i.e. 2 h at 15°C with 80 g/L coffee with optimized medium roast profiles). Due to the lack of sterilizing temperatures during preparation, cold brew is special in the coffee sector because hygiene and food safety aspects pose specific challenges for food industry. To avoid microbiological contamination and spoilage, cold brew should be as freshly prepared as possible and shelf-life should be minimized.

Spent coffee grounds (SCG) have great potential as a useful, value-added biological material. In this context, activated carbon (AC) was prepared from SCG by an activation process using H3PO4 at 600°C in air and used as an adsorbent for the azo dye AO7, a model molecule for dye colorants found in textile industry effluents. X-ray diffraction, SEM and BET revealed that the AC was predominantly amorphous, consisting of a powder of 20-100 µm particles with mesopores averaging 5.5 nm in pore size. Adsorption kinetics followed a pseudo-second-order law, while the Langmuir model best fitted experimental isotherm data (maximum capacity of 119.5 mg AO7 per AC g). Thermodynamic parameters revealed that adsorption was endothermic and spontaneous. All the characterizations indicated that adsorption occurred by physisorption via mainly - interactions. The best experimental removal efficiency optimized by means of a Box-Behnken design and response surface methodology was 98% for an initial AO7 concentration of 20 mg.L-1 at pH 7.5 with a dose of 0.285 g.L-1 of AC and a contact time of 40 min. These results clearly show that activated carbon prepared from SCG can be a useful material for efficiently removing organic matter from aqueous solutions.

The natural compounds of boron have many applications, including as dietary supplement. Communication is based on the discovery that diester chlorogenoborate complex can be detected and quantified from green coffee bean. The study reports that such diester molecule can also be synthesized in stable form by direct reaction of boric acid and chlorogenic acid, in a mixture of acetonitrile–water (1:1, v/v), left to evaporate over a period of 48 hours, at room temperature, resulting a spirocyclic form (diester complex). The diester complex, with its molecular structure and digestibility attributes has potential application as prebiotic in gut health, oral health and as micronutrient essential for microbiota to human and animals.

Cold brew coffee is a new trend in coffee industry. This paper presents pilot studies into several aspect of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50-100 g/l at 8°C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments at different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g. using ultrasonication) and temperature may additional increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.

Among other species, Black Soldier Fly (Hermetia illucens, HI, Diptera, Stratiomydae) has the great potential as food and feed ingredient in the EU, particularly thanks to its preference for organic waste as growth substrate. The production of insects as livestock feed or as food ingredient requires a strict monitoring of heavy metal content in the growth substrate in order to secure its safe. This study aims to investigate the presence of toxic metals cadmium, lead, mercury, arsenic, and nickel in HI prepupae and their growth substrates based on coffee roasting by-product and microlagae Schizochytrium sp. and Isochrysis sp. Analyses were carried out via graphite furnace atomic absorption spectrophotometry for Cd, Pb, Ni, and As, and via Direct Mercury Analyzer for Hg. All metal concentrations found in growth substrates were below the legal limit of undesirable substances in animal feed (2002/32/EC). Metals concentrations in HI prepupae were in the range (mg kg-1 wet weight): Cd 0.072–0.084, Pb 0.018–0.026, Hg 0.010–0.032, As 0.036–0.047, Ni 0.18–0.76. HI prepupae accumulate Cd, Pb and Hg, but our results indicate that the risk of exposure to metals from consumption of HI prepupae is relatively low and in compliance with European Union regulations.

The driving force behind adopting the idea of ​​sustainable development are producers and retailers. Unfortunately, when preparing their product range for consumers, many of them still only pay attention to the size of the customers’ earnings, how often they shop and how much they buy when shopping. In consumer segmentation, sustainable values ​​that consumers apply when making their purchasing decisions are rarely taken into account. The aim of this article is to show that values ​​such as environmental protection, the ethical behaviour of producers, fair trade or maximising the utility function of consumption are so important in the purchasing process in the coffee market that they can be used as segmentation variables. The Polish coffee market was selected to carry out segmentation taking into account the consumers' sustainable values. The main source of the article is the results of a standardized online survey conducted on a nationwide sample of 800 coffee consumers in July 2018. Multi-dimensional analyses such as extrapolative factor analysis (EFA) and cluster analysis (CA) were used to describe the obtained results. As a result, six segments of coffee consumers were identified and described: “responsible, aspiring to be connoisseurs”, “loyal coffee enthusiasts”, “pragmatic users”, “coffee laypersons”, “sophisticated connoisseurs”, “consumerists, connoisseurs, but not at any price”. Among the identified segments, the sustainable consumption values ​​most often mentioned refer to "responsible, aspiring to be connoisseurs", and the least often - ”consumerists, connoisseurs, but not at any price”. The conclusions presented in the last part of the article may be used by manufacturing and trade enterprises, operating on the coffee market, in order to respond to the identified needs and expectations of consumers and by governmental and social organisations so as to determine the directions of pro-ecological education of consumers.

The coffee plant is highly susceptible to drought, and different genotypes exhibit varying degrees of tolerance to low soil moisture. The current study aims to investigate the connection between drought tolerance and sensitivity in terms of seed traits, germination, and post-germination events, and their influence on the growth and physiology of young coffee plants. Two consecutive experiments were conducted to examine the impact of these factors. In the first experiment, germination performance was examined for three groups of coffee genotypes: relatively tolerant (Ca74140, Ca74112, and Ca74110), moderately sensitive (Ca74158, Ca74165, and CaJ-21), and sensitive (Ca754, CaJ-19, and CaGeisha). The subsequent experiment focused on the growth and physiological responses of two relatively tolerant (Ca74110 and Ca74112) and two sensitive (CaJ-19 and Ca754) genotypes under drought stress condition. The relatively tolerant genotypes showed quicker and more complete germination compared to other groups. This was associated with higher moisture content, higher seed surface area to volume ratio, and higher coefficient of velocity of germination, coefficient of variation of germination time, and germination index. Additionally, the relatively tolerant genotypes showed higher seedling vigor. The results of the second experiment demonstrated superior growth performance in relative tolerant genotypes compared to the sensitive groups. Young plants of coffee belonging to relatively tolerant genotypes exhibited higher growth performance than the sensitive genotypes, with a net assimilation rate strongly correlated to relative water content, leaf number, stomatal conductance, and chlorophyll-a. In addition, a strong correlation was exhibited between the growth of young coffee plants and the surface area to volume ratio of the seeds, as well as the germination percentage. The seedling vigor index showed a strong correlation with net assimilation rate, chlorophyll content, seedling growth, and cell membrane stability. Furthermore, principal component analysis illustrated distinct clustering of genotypes based on their germination and growth-physiological performance. Overall, the findings of this study suggest the importance of seed traits, germination, and post-germination events are integral factors in determining drought tolerance and sensitivity, as well as the growth and physiological responses of adult coffee plants.

Background: Studies exploring the possible protective effect of coffee and tea consumption on dementia showed inconsistent results so far. We aimed to investigate whether consumption of tea and different types of coffee at midlife are associated with dementia later in life and, whether sex or ApoE4 influence such association. Methods: We included 7381 participants from the Norwegian HUNT Study. Self-reported questionnaires assessed daily consumption of coffee and tea at baseline. After 22 years, individuals 70 years or older were screened on cognitive impairment. Results: General coffee consumption and tea consumption was not associated with dementia risk. Compared to daily consumption of 0-1 cups of coffee, daily consumption of ≥8 cups of boiled coffee was associated with increased dementia risk in women (OR:1.83, 95% CI: 1.10-3.04, p-value for trend=0.03) and daily consumption of 4-5 cups of other types of coffee was associated with a decrease in dementia risk in only men (OR 0.48, 95% CI: 0.32-0.72, p-value for trend =0.05). Furthermore, the association between boiled coffee and increased dementia risk was only found in ApoE4 non-carriers. Differences by sex or ApoE4 carrier status were not supported by strong statistical evidence for interaction. Conclusion: Type of coffee may play a role in the direction of the association between coffee-drinking habits and dementia later in life.

(1) Background: The increasing demand for sustainable practices in the textile industry has led to the exploration of natural dyes and eco-friendly dyeing processes. This study focuses on the potential of used coffee grounds (UCG) as an eco-friendly natural dye for Nylon 6.6 woven fabrics. (2) Methods: Five dyeing processes were evaluated, varying in the use of mordants and acids, to assess their impact on color saturation, colorfastness to laundering, and crocking resistance of Nylon 6.6. fabric. The processes included a control with no mordant or acid and others that incorporated tannic acid, acetic acid, and ferrous sulfate heptahydrate. (3) Results: The results demonstrated that Process 4, which combined tannic acid pre-mordanting with acetic acid in the dye bath, provided the best balance between color saturation and colorfastness. Process 2, utilizing only tannic acid, offered some durability in laundering and crocking tests. Process 5, being the least eco-friendly process demonstrated high color saturation, but it performed poorly in colorfastness to crocking, which means that it releases the UCG-based dye after rubbing of the dyed Nylon 6.6. fabric. (4) Conclusions: The findings confirm that UCG can be an effective and sustainable natural dye for Nylon 6.6, with pre-mordanting and acid treatment significantly enhancing dye uptake and retention. However, further research is needed to optimize color intensity and expand the application of UCG in textile dyeing.

The moist Afromontane forest of Ethiopia plays a crucial role in carbon storage and mitigating greenhouse gas (GHG) emissions. To guide effective conservation policies, it is essential to understand the relationship between species diversity and carbon storage in this unique ecosystem. Therefore, this study, aimed to evaluate the response of above-ground carbon (AGC) to species and functional diversity, and their effects on AGC in the Yayu Coffee Forest Biosphere Reserve (YCFBR). Using different plot sizes, we collected vegetation data from the core, buffer, and transitional zones of the reserve. We selected traits related to plant-life strategy, competition ability, response to disturbances, and climate change. Structural Equation Models (SEM) were employed to assess the effects of species diversity, functional diversity, and functional dominance on AGC. Data analysis was conducted using R software. Our results revealed that the effects of species richness on AGC were mediated through functional diversity and functional dominance, as demonstrated by both the full mediation and partial mediation models. This suggests that the selection effects and niche complementarity are mutually exclusive yet equally important for predicting AGC. The findings further indicate that functional diversity and functional dominance together accounted for a significant predictors of the AGC by 21% in the YCFBR. From a practical standpoint, findings highlight the importance of conserving species diversity as a means to maintain higher AGC in the tropical moist Afromontane forests. In conclusion, this research significantly contributes to scientific literature by providing valuable insights into the complex relationship between species diversity and carbon storage. The results emphasize the crucial role of functional diversity and dominance in predicting AGC, underscoring the importance of biodiversity conservation for climate mitigation efforts. These findings have practical implications for the development of effective conservation policies tailored to protect and sustain the carbon storage potential of this unique ecosystem.

Biomass exploitation is a global trend due to the circular economy and the environmentally friendly spirit. Numerous applications are now based on the use of biomass derived products. Hydrogen sulfide (H2S) is a highly toxic and environmentally hazardous gas, which emitted from various processes. Thus, the efficient removal of this toxic hazardous gas following cost effective processes is an essential requirement. In this study, we present the synthesis and characterization of biomass-derived activated-carbon/zinc-oxide (ZnO@AC) composites from different biomass sources as potential candidates for H2S sorption. The synthesis involved a facile method for activated carbon production via pyrolysis and chemical activation of biomass precursors (spent coffee, Aloe-Vera waste leaves, and corncob). Activated carbon production was followed by the incorporation of zinc oxide nanoparticles into the porous carbon matrix using a simple melt impregnation method. The synthesized ZnO@AC composites were characterized using X-ray diffraction (XRD), infrared spectroscopy (IR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and nitrogen porosimetry. The H2S removal performance of the ZnO@AC composites was evaluated through sorption experiments using a handmade apparatus. Our findings demonstrate that the Aloe-Vera, Spent-coffee, and Corncob derived composites exhibit superior H2S sorption capacity up to 106 mgH2S/gads., 66 mgH2S/gads., and 47 mgH2S/gads. respectively.

This research assesses the classification of Arabic coffee into three primary variations (light, medium, and dark) using simulated data based on actual measurements of color information, antioxidant laboratory tests, and chemical composition tests. Two types of simulated data were generated, with the standard deviation of the measures varied. Multiple classifiers were used for classification. The findings demonstrate the use of color information in accurately distinguishing Arabic coffee types. The different CIE color values, as well as the excellent connection between color information and coffee classes, lead to flawless classification results. However, depending primarily on antioxidant information results in lower classification performance, with variability amongst classifiers due to increasing data complexity. Chemical composition information, on the other hand, possesses outstanding discriminatory strength, allowing faultless classification on its own. Certain characteristics, such as crude protein and crude fiber, show strong correlations and are critical in the classification of coffee types. Based on the findings, it is recommended to create a mobile application that uses image recognition to analyze coffee color while providing chemical composition information. End users, such as consumers, will be able to make informed judgments regarding their coffee preferences owing to this application.

Since coffee has been shown to influence positively the metabolism of subjects with metabolic syndrome (MetS), we aimed to evaluate the short- and long-term effects of a coffee-based supplement on different features of diet-induced MetS. 24 Sprague Dawley rats were divided into control or nutraceuticals groups to receive a high-fat/high fructose diet with or without a mixture of caffeic acid (30 mg/day), trigonelline (20 mg/day), and cafestol (1 mg/day) for 12 weeks. An additional 11 rats were assigned to an acute crossover study. In the chronic experiment, nutraceuticals did not alter body weight or glycemic control but improved fed hyperinsulinemia and HOMA-IR, and plasma adiponectin levels. The impact of nutraceuticals on post-prandial glycemia tended to be more pronounced after acute administration than at the end of the chronic study. Circulating and intrahepatocellular alanine transaminase activity, assessed by hyperpolarized-¹³C NMR spectroscopy, were reduced by coffee nutraceuticals at endpoint. There was also a tendency towards lower liver triglyceride content and histological steatosis score in the intervention group. In conclusion, a mixture of coffee nutraceuticals improved insulin sensitivity and exhibited hepatoprotective effects in a rat model of MetS. Higher dosages with or without caffeine deserve to be studied in the future.

The aim of the study was to analyze the functional properties of newly obtained films based on sodium alginate and lecithin with the addition of antioxidant-rich coffee extracts, and to verify their potential as safe edible food packaging materials. In our study we developed alginate-lecithin films enriched with green or roasted coffee bean extracts. The roasting process of coffee beans had a significant impact on the total phenolic content (TPC) in the studied extracts. The highest value of TPC (134.86 mg GAE/L) as well as antioxidant activity (AA) (0.88 mM T/L) was observed for the extract of light roasted coffee beans. Films with addition of medium roasted coffee extracts and baseline films had the highest tensile strength (21.21±0.73 N). The addition of coffee extract improved the barrier properties of films against UV light by a decrease in transmittance values (200-400 nm), regardless of the type of extract added. Studies on Caco-2, HepG2 and BJ cells shown that digestated films were non-cytotoxic materials (100-0,1 ug/mL) and had no negative effect on cell viability, an increase was noted for all cell lines, the highest after 48-hours in dose 1 ug/mL for film with medium-roasted coffee (194.43±38.30) for Caco-2. The tested films at 20% digestate concentrations demonstrated the ability to reduce nitric oxide (NO) production in the RAW264.7 cell line by 25 to 60% compared to the control. Each of the tested films with coffee extracts had growth inhibitory properties towards selected species of bacteria.

: Following the phenomenal growth of and competition among coffee chain retailers, the coffee chain market has expanded substantially thanks to rising income levels, the increasing young population, and rapidly changing lifestyles. Attracting consumers’ attention and enhancing their loyalty behaviors have become very difficult for coffee chain retailers. This study seeks to understand the mechanisms through which emotions and the dedication-constraint model lead to brand loyalty and willingness to pay more to certain coffee chain retailers. Emotions and the dedication-constraint model are major factors in the research, but few studies have combined them to examine the formation of loyalty behaviors. This study synthesizes emotional responses and the dedication-constraint model to develop a theoretical model. Based on the ambivalent view of emotions, it also examines how positive and negative emotions affect the combination of brand loyalty and willingness to pay more to certain coffee chain retailers. Moreover, it identifies the antecedents of affective and calculative commitments in the context of coffee chain retailers. Our findings indicate that loyalty behaviors (dedication- and constraint-based mechanisms from brand loyalty and willingness to pay more to certain coffee chain retailers), emotional responses, and affective and calculative commitments significantly affect brand loyalty directly and indirectly through both positive and negative emotions. Furthermore, service quality, physical environment quality, and price fairness significantly affect affective commitments, while price fairness significantly affects both affective and calculative commitments. Finally, affective and calculative commitments significantly affect willingness to pay more, both directly and indirectly, through positive emotions and affect it directly through negative emotions. The results’ theoretical and managerial implications and possible future research directions are discussed.

Literature is inconsistent as to how coffee affects the features of the metabolic syndrome (MetS), and which bioactive compounds are responsible for its metabolic effects. We aimed to compare the in-vivo effects of unfiltered coffee with a selected mixture of its compounds on diet-induced MetS. 24 male Sprague-Dawley rats were fed a high-fat (35% W/W) food plus 20% W/W fructose in drinking water for 14 weeks, and were randomized into three groups: control, coffee, or nutraceuticals (5-O-caffeoylquinic acid, caffeic acid, and trigonelline). Coffee or nutraceuticals were provided in drinking water in a dosage equal to 4 cups/day in a human. Compared to the controls, only coffee supplementation decreased total food intake, weight gain, and estimated average plasma glucose. Surrogate measures of insulin resistance (fasting insulin, HOMA-IR, and oral glucose tolerance) were improved at endpoint in the coffee group. Circulating triglyceride levels were also reduced by coffee. Histopathological and quantitative measurements indicated lower grades of liver steatosis after long-term coffee consumption. In conclusion, a combination of phenolic acids and trigonelline was not as effective as coffee per se in improving the components of the MetS. This points to the role of other coffee chemicals and a potential synergism between compounds.

Coffee Coffea arabica L. depends on abundantly distributed rainfall and drought impacts their development, fruit production, bean quality, and ultimately, beverage quality. Plant Biotechnology by means of genetic manipulation and plant regeneration by the somatic embryogenic process is an alternative technology to overcome these prob-lems. In the present work we used the molecular approach of the trehalose/trehalase role in plant surviving in extreme drought/salt environments. We used a cassette containing the antisense C. arabica L. trehalase gene under the RD29 promoter from A. thaliana and the NOS terminator to genetically modified an em-bryogenic coffee C. arabica L. cv typica line under osmotic stress supplemented with mannitol (0.3M) and sorbitol (0.3M) containing medium. Drought resistant SE lines were recovered and regenerate plants. Resistant SE lines showed a higher rate of competence to induce secondary SE capacity. A transcrip-tome analysis was performed from high competent SE lines to understand the acquired molecular mechanisms to developed SE. From the up-regulated genes, a PPI network made by STRING v12.0 with high confidence (0.700) revealed the presence of the 10 modules. The cell cycle, chromatin remodeling, somatic embryogenesis, oxidative stress, generic transcription pathway, carbon metabolism, phenylpropanoid biosynthesis, trehalose biosynthesis, proline bio-synthesis and glycerolipid metabolism.

Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistic and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry.

Food waste disposal to landfills practice contributes to greenhouse problem due to the emission of gases such as methane to the atmosphere. Shelf-life extension of food products and further valorization of food wastes such as the conversion to activated carbon are tested nowadays as alternative techniques. The development and use of biobased active coatings against food oxidation/bacterial deterioration is an environmentally friendly technique. In this study, a novel food active coating was successfully developed based on a chitosan (CS)/poly-vinyl alcohol (PVOH) matrix activated with a nanohybrid of natural thymol (TO) adsorbed in activated carbon (AC) derived from spent coffee. The results shown that, compared to the pure CS/PVOH polymeric matrix, the coating with 15% wt. TO@AC nanohybrid concentration achieved +23.5 % Young’s modulus value, +20.1% ultimate strength value, increased barrier of +50.2% for water and +74.0 % for oxygen, +69.0% antioxidant activity, increased antibacterial activity of +5.5% against Escherichia coli, +17.8% against Salmonella enterica, +42.5% against Staphylococcus aureus, and +2.5% against Listeria monocytogenes. A visual evaluation of this coating shown a delay to fresh bananas enzymatic browning and significantly decrease their weight loss. This indicates that it could be potentially used to extend the shelf-life of fresh fruits.