Food Science and Technology

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Data inicial: 2020Assunto: search.filters.subject.coffee

Resultados da Pesquisa

Agora exibindo 1 - 3 de 3
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    Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-02-13) Mutovkina, Ekaterina Alexandrovna; Bredikhin, Sergey Alekseevich
    The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.
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    Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-09-09) Fernandez -Güimac, Samia Littly Jahavely; Perez, Jhordy; Mendoza, Jani Elisabet; Bustamante, Danilo Edson; Calderon, Martha Steffany
    In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers.
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    Exploring the diversity of microorganisms and potential pectinase activity isolated from wet fermentation of coffee in northeastern Peru
    (Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2023-01-09) Fernandez-Güimac, Samia Littly Jahavely; Perez, Jhordy; Mendoza, Jani Elisabet; Bustamante, Danilo Edson; Calderon, Martha Steffany
    In this study, the microbiota associated with coffee fermentation from two regions from northern Peru was evaluated. Bacteria and fungi were isolated from coffee farms in the Amazonas and Cajamarca regions and identified using molecular markers 16S rRNA and ITS. The potential pectinase activity was registered by the formation of a transparent halo around colonies. As a result, 29 and 09 species belonging to bacteria and fungi, respectively, were found. The bacterial genera Lysinibacillus and Stenotrophomonas and the fungal genus Aspergillus accounted for the highest number of species isolated from coffee ferments. Forty-one out of 71 isolates showed some type of pectinase enzyme activity, and they included 23 isolates from Cajamarca and 18 from Amazonas. Nevertheless, only three bacterial species registered the formation of transparent halos and showed relevant potential pectinase enzyme activity, namely, Lysinibacillus xylanilyticus, Stenotrophomonas maltophilia, and Stenotrophomonas pavanii, which were all from the Cajamarca region. These species could be further investigated by quantifying enzymes activity and performing other biochemical properties to prototype starter cultures. Accordingly, the study of indigenous microorganisms with biological potential will be essential to increase the coffee value chain and improve the incomes of farmers.