Coffee Science_v.20, 2025

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Potential inhibitory action of cafestol on apoptosis proteins: An in-silico study
(Editora UFLA, 2025-02-04) Rendón-Rodríguez, Juan José; Lopera-Rodríguez, Jorge Alejandro; Sanabria-Chanaga, Elkin; Röthlisberger, Sarah
Coffee has been found to reduce cell proliferation and induce apoptosis, which is significant in terms of protecting against cancer. However, the molecular mechanism of this effect is yet to be fully elucidated. The aim of this study was to evaluate the affinity between 12 key proteins involved in apoptosis and four of the main compounds derived from coffee: caffeine, cafestol, caffeic acid, and chlorogenic acid, in order to contribute to the understanding of the effect of coffee on apoptosis. Molecular docking was performed between proteins and ligands using Autodock Tools in Autodock Vina. The best protein-ligand complexes were then submitted to molecular dynamics (MD) simulations in GROMACS 2018.2. The best interactions in molecular docking analysis were Bcl-2 with cafestol, Bcl2l1 with cafestol, and Bax with cafestol. MD simulations show that cafestol binds more strongly within the binding pockets of Bcl-2 and Bax, while the Bcl2l1-cafestol complex is not very stable. These results imply that cafestol competes for binding with Bcl-2 and Bax. Binding of cafestol could inhibit the anti-apoptotic activity of Bcl-2 and promote the pro-apoptotic activity of Bax, thus favoring apoptosis. This is especially relevant in the context of cancer cells, where the expression of Bcl-2 can be increased. We propose a model in which the binding of cafestol with Bcl-2 favors a pro-apoptotic effect, and as such is worth further scrutiny as an anticancer strategy.
Predictive model of moisture content in dry parchment coffee beans using near-infrared spectroscopy (FT-NIR)
(Editora UFLA, 2025-02-13) Lozano, Kevy Sandrith Ordoñez; Monje, Andrés Felipe Bahamón; Guzman, Nelson Gutierrez
Moisture content is a key quality parameter in grain storage. Near infrared spectroscopy (NIRS) is a non-destructive technique, with fast and simple measurements, that can be a method to implement for monitoring this parameter. The objective of this research was to evaluate the NIRS technique for the prediction of the moisture content of dry samples of dry parchment coffee (DPC), for this it was necessary to carry out the study in different drying times in order to obtain several points of moisture of the grain that could exist, once the spectrum is taken in the FT-NIR, it is taken to the oven so that through the gravimetric method the real moisture of the grain can be known. The Spectrum Quant software was used to develop the predictive mathematical model by means of principal component regression (PCR) and partial least squares (PLS), using a set of randomly divided data for calibration and validation. The results showed that a better goodness of fit was found with a PLS model and the application of the baseline and second derivative correction, obtaining a coefficient of determination (R2) of 0.99 and a predictive standard error (SEP) of 0.34. Finding a good correlation between the real data with those estimated by the NIR equipment, emerging a fast and practical way in full-scale monitoring in DPC grain moisture control.
Assessment of alcoholic native yeasts isolated from the fermentation of wet processed coffee (Coffea arabica)
(Editora UFLA, 2025-03-07) Trinidad, Sergio Saldaña; Pérez Luna, Yolanda Del Carmen; Hernández, Roberto Berrones; Pérez, Miguel Angel Canseco; Hernández, Cleyfi Villanet Toalá; Roque, Yazmin Sánchez
Biofuels produced from waste biomass are the best alternative to fossil fuels; however, considering that bioethanol production occurs due to fermentation, the yield should be improved during this stage by incorporating microorganisms that can increase yields in the conversion of carbohydrates present in the residue to ethanol. Therefore, native yeasts were isolated and identified from natural fermentation of coffee cherries (Coffea arabica) from Chiapas, Mexico, and then, evaluated the yield of ethanol. First, a morphological study was conducted in which yeast-like microorganisms were isolated from plates with a YPDA culture medium, taking into account their texture, surface, margin, elevation, and color. In total, 15 isolates with macroscopic and microscopic characteristics typical of yeasts were obtained. Subsequently, biochemical tests were conducted to evaluate the fermentative capacity of the strains; simple sugars such as glucose, fructose, sucrose, lactose, and xylose were tested in a liquid medium composed of 0.3% yeast extract, 0.5% peptone, and 2% simple sugar. The mixture was incubated for 48 h at room temperature. The strains fermented with the aforementioned sugars were subjected to a qualitative iodoform test to confirm the presence of ethanol in the medium, identifying the best M2A and M2B strains with yields of 3.7 and 18 g/L, respectively. The M2A strain corresponded to Wikerhamomyces anomalus, and the M2B strain corresponded to Pichia kudriavzevii. To summarize, native yeasts represent a biological alternative to the production of bioethanol, which guarantees the conversion of the sugars present in the substrate to ethanol.
Stability of the color of roasted coffees stored in different packaging
(Editora UFLA, 2025-03-07) Silva, Laís de Oliveira; Borém, Flávio Meira; Heinerici, Gabriel Carvalhaes; Cirillo, Marcelo Ângelo; Alves, Ana Paula de Carvalho; Haeberlin, Luana; Santos, Cláudia Mendes dos
The aim of this study was to evaluate the color behavior (L* and Ag) and the stability of melanoidin molecules in roasted coffees with different roasting levels, types of packaging and storage conditions. Two roasting intensities were performed (medium roast and dark roast), following the SCA protocol for specialty coffees. The samples were stored in two types of packaging (permeable packaging and hermetic packaging with valve) and evaluated in eight storage times (1, 24, 48, 72, 240, 480, 1080 and 1440 hours) after roasting. The packaging interfered in the preservation of both the color of the roasted coffee and the melanoidin content over time. The permeable packaging allowed greater color loss, a difference also noted when evaluating the L*. For medium roast coffees stored in hermetic packaging, the maximum storage time should be up to 200 hours, while for dark roast beans when stored in hermetic packaging, the storage time was up to 480 hours. Greater stability of melanoidins was observed for coffees stored in hermetic packaging, with averages of 0.37 g.100 mL-1, while for coffees stored in permeable packaging the average was 0.34 g.100 mL-1, probably due to the oxidation of melanoidin molecules that reacted with oxygen and relative humidity of the ambient air. It is concluded that hermetic packaging presented a greater capacity for preserving the initial characteristics over the storage time, while permeable packaging allowed the loss of color of the roasted beans due to storage and possible modifications of the melanoidin molecules.
Increasing value in robusta coffee processing through biogas utilization: An indonesia case study
(Editora UFLA, 2025-03-07) Hutahaean, Lintje; Rustiadi, Ernan; Fauzi, Anas Miftah; Nurmalina, Rita; Rubiyo, Rubiyo
Robusta coffee is a leading commodity in Indonesia that accounts for 86% of total coffee exports in Indonesia. In addition, the issue of energy scarcity and the push for implementing a sustainable industrial system pose new challenges for Indonesia’s coffee industry to transform into a bio-industrial agricultural system. Starting from these issues, this study aims to assess the added value and impact on business profits from robusta coffee processing using biogas and LPG. The study was conducted in a bioindustrial farming system centre based on coffee and dairy cattle integration in Boyolali District, Central Java, Indonesia, from December 2023 to February 2024. The Hayami method was used in analyzing value-added. The analysis findings show that value-added and profit in the biogas-fueled industry have higher values than those in the LPG-fueled industry. Support is needed to develop biogas as an alternative energy and knowledge and training in processing waste as raw material for biogas. It is hoped that this research can improve the welfare of farmers and business actors, help implement sustainable agriculture, and become a model for other regions that want to create bioenergy using local resources.
Improving the accuracy of green bean palm civet coffee purity classification using wrapper feature selection
(Editora UFLA, 2025-03-07) Widyaningtyas, Shinta; Arwani, Muhammad; Sucipto; Hendrawan, Yusuf
Palm civet coffee, a highly prized specialty coffee, faces counterfeiting due to its limited production. The lack of reliable detection methods necessitates the development of non-destructive sensing techniques. This study investigates the use of machine vision and feature selection to classify the purity of palm civet coffee. A dataset of 101 image features (11 color and 90 textural) was extracted from coffee bean images. A wrapper-based feature selection approach, employing K-Nearest Neighbors (KNN), Random Forest (RF), and Support Vector Machine (SVM) classifiers with four optimization algorithms (Bat Algorithm, Cuckoo Search, Genetic Algorithm, and Grey Wolf Optimizer), was used to identify the most informative features. The results demonstrate that a Random Forest classifier, optimized using Grey Wolf Optimizer with 500 trees, achieved the highest accuracy (0.981) using a subset of five features: Blue_Mean, Hue_Entropy, Gray_Inverse, S_HSL_Correlation, and Green_Cluster. These findings suggest that machine vision, combined with feature selection, holds promise for developing a robust and non-destructive method for detecting palm civet coffee counterfeiting.
Effects of displacement speed and rod vibration frequency on the efficiency of mechanized coffee harvesting
(Editora UFLA, 2025-03-07) Amâncio, Márcia Eduarda; Volpato, Carlos Eduardo Silva; Abreu, Amara Lana de; Correia, Kirsthenn Luciano Ranulfo; Barbosa, Ronald Leite; Dadalto, Juliana Pinheiro; Zanella, Marco Antonio
Mechanized harvesting of coffee plantations in Minas Gerais has grown rapidly due to its benefits, including increased productivity and reduced labor costs. However, these benefits can only be realized if the harvesting process is properly adjusted to align with the capabilities of the harvesting machine and the specific conditions of the crop field. This study aimed to evaluate the effects of harvester displacement speed and rod vibration frequency on harvesting efficiency and coffee fruit yield. A 3 × 3 factorial design was employed, testing three displacement speeds (600, 800, and 1000 m·h⁻¹) and three vibration frequencies (15, 16.7, and 18.3 Hz). Parameters of the crop were assessed prior to the mechanized harvesting process, including the load of hanging fruits, fruit ripeness, and fallen fruits on the ground. Immediately after the harvest, the following parameters were evaluated: (i) harvesting efficiency, (ii) volume of harvested coffee fruits, and (iii) volume of fallen coffee fruits during mechanized harvesting process. Each treatment combination was tested on 12 plots, and data were analyzed using ANOVA followed by Tukey’s test for pairwise comparisons. Results showed that vibration frequency significantly affected both harvested volume and fruit loss, with notable differences between frequencies. The highest harvesting efficiency was achieved at a displacement speed of 1000 m·h⁻¹, while 600 m·h⁻¹ provided greater consistency across frequencies. These findings highlight the critical role of optimizing speed and vibration parameters to enhance mechanized harvesting efficiency and minimize fruit losses, offering valuable insights for improving coffee production practices globally.
Determinants of the helpfulness of specialty coffee reviews on Amazon
(Editora UFLA, 2025-03-20) Patiño Giraldo, Lida Valentina; Arango Pastrana, Carlos Alberto; Osorio Andrade, Carlos Fernando
With the increasing volume of online reviews on platforms like Amazon, customers must put considerable effort into isolating useful information from irrelevant or ambiguous content. One solution implemented by e-commerce sites to address this challenge is product review systems, where customers can vote on whether they find a review helpful, thereby reducing uncertainty in purchase decisions. Therefore, it is crucial to understand what makes a review helpful and how to enhance customer access to these valuable reviews. This study aims to analyze the content characteristics of online reviews that influence their perceived helpfulness in the context of specialty coffee products sold on Amazon. A content analysis was conducted on 2369 reviews to identify elements that contribute to their informational value. Subsequently, a zero-inflated negative binomial regression model was applied to test the hypotheses, addressing issues of overdispersion and an excess of zeros in the response variable. The findings suggest that aspects such as multimedia format, review depth, and the inclusion of extrinsic product attributes (price and quality) are key factors that enhance review helpfulness. On one hand, the use of images and videos helps consumers visualize the product and understand its features, while detailed and extensive reviews provide more comprehensive information. Moreover, factors like price and quality allow consumers to assess whether the product meets their needs and preferences. These findings are crucial for developing more effective marketing strategies in the coffee industry by providing a more precise understanding of the attributes most valued by consumers.
Coffee (Coffea arabica L.) Cup Quality Varies with Growing Environments in Ethiopia: Climate and Soil Perspectives
(Editora UFLA, 2025-04-28) Woldegebriel, Abayneh Melke
This study investigates the impact of soil composition on the quality of coffee produced across different regions of Ethiopia, with a focus on key soil nutrients— nitrogen, phosphorus, and potassium. By analyzing soil samples from Sidama, Yirgacheffe, Harrar, Jimma, and Limu, the research explores how variations in soil nutrient levels influence coffee characteristics such as flavor complexity, acidity, body, and overall quality. The results show that volcanic soils in Sidama and Yirgacheffe, with higher nitrogen and potassium levels, enhance flavor complexity and acidity, contributing to high cupping scores. In contrast, loamy and sandy soils in Jimma, Limu, and Harrar produce coffee with distinct earthy, nutty, and bold flavors, exhibiting varied acidity and body. The study highlights the critical role of soil composition in shaping the sensory profile of Ethiopian coffee and offers practical insights for farmers seeking to optimize cultivation practices. The findings also contribute to the broader understanding of terroir and its influence on coffee quality, paving the way for sustainable and innovative approaches in coffee production to meet the growing demand for high-quality specialty coffee.
Engineering Innovation for Cherry Coffee Wet Processing Using Circulation System and Agitator Grading Machine
(Editora UFLA, 2025-04-28) Djafar, Zulkifli; Piarah, Wahyu Haryadi; Djafar, Zuryati; Massaguni, Massriyady
Coffee cherry grading technology is currently advanced, but it is necessary to adjust the sorting method and factors such as the condition of the coffee plantation location which has a limited water source to process wet processing such as semi-wash and full-wash. This study is an innovation of coffee cherry grading machines with semi-wash and full-wash methods that focuses on technology that can be applied to coffee plantation environments that have limited water sources so that the quality of water filtration, water quantity, and quality of coffee beans produced by this innovation are observed. The method used is to design and then measure the performance of the machine including filtration performance, the quantity of soaking media, and the quality of the coffee beans produced. The results of this innovation were successfully carried out by the application of effective water filtration, namely during the semi-wash process, the turbidity value in the Main Tube was 10.42 NTU and the Water Storage was 5.32 NTU. In the full wash process, the turbidity value at the Main Tube is 15.65 NTU and Water Storage is 7.70 NTU. This machine has a capacity of 7 kg of coffee with a volume of 306.79 liters of water required during the process. The quality of the green beans produced following SNI 01-2907-2008 and the visualization of coffee bean results according to the semi-wash green bean standard, which is bluish-green, and the full-wash result looks yellowish-green.
The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi
(Editora UFLA, 2025-04-28) Irfan; Fahmi, Rizal; Fadhil, M.; Sulaiman, Ismail
This research aimed to study the influence of robusta coffee grounds proportion as a mixture of raw materials for bokashi production and fermentation time on the quality of the bokashi. This research was conducted using a Completely Randomized Design with two factors and two replications. The first factor was the proportion of coffee grounds (A; 0, 10, 20, 30%), and the second was fermentation time (F; 0, 10, 20 days). Fish bone meal was added constantly to each sample as much as 5%. The analysis carried out on bokashi included microbial properties (total colony counts; TCC), temperature, chemical properties (pH value, water content, C, N, C/N ratio), descriptive organoleptic test (texture, colour, aroma), and plant growth test. The results showed that bokashi, with the addition of coffee grounds had better pH value, C content, and plant height, while worse in N content and C/N ratio. However, the C/N ratio value still met the standard (<20). There was no difference in pH, C, N, C/N ratio, and plant height among coffee grounds addition of 10% to 30%. The organoleptic characteristics of bokashi generally tend to be improved with fermentation time, although there was no difference among F2 and F3. The two best bokashi, namely A2F3 (10% coffee grounds and 20 days of fermentation) and A3F3 (20% coffee grounds and 20 days of fermentation) had similar characteristics, but A3F3 was the best since it had very significantly better plant height. The best experimental condition for the production of the bokashi was 20% coffee grounds proportion with 20 days of fermentation time.
Identification of morphoagronomic traits correlated with the N use efficiency in coffee
(Editora UFLA, 2025-04-29) Moura, Waldenia de Melo; Ribeiro, Poliane Marcele; Soares, Luciana Gomes; Silva Júnior, Antônio Carlos da; Ferreira, Tatiane Cravo; Gravina, Geraldo de Amaral; Martinez, Hermínia Emília Prieto
The study of nutritional efficiency is an expensive process, as it requires extensive planting areas, several years of evaluation and the destruction of plants. To mitigate these difficulties, a strategy would be to identify easily measurable traits associated with nutritional efficiency in growing a nutritional solution. Thus, the objective of this study was identify morphoagronomic traits correlated with the N-efficiency indices in to assist in selecting coffee genotypes for environments with N restriction. Twenty arabica coffee genotypes were grown in a nutrient solution with a low concentration of nitrogen (1.0 mmol L-1). The experiment was conducted in a randomized block design with three replications. There was variability among the coffee genotypes for all the traits evaluated. Most of the traits evaluated showed greater genetic than environmental influence on phenotypic expression. Heritability (H2) was greater than 70% for most of the traits evaluated, with an emphasis on plant height and internode length, which also had the highest relative variation indices (RVIs). The associations between morphoagronomic traits and nutritional efficiency indices revealed greater contributions of genotypic correlation than of environmental correlation. Among the traits associated with nutritional efficiency indices, stem diameter has the potential for use in breeding programs for the selection of cultivars that present greater nitrogen efficiency in environments with nitrogen restriction.
Coffee productive branch growth, development and nutrient accumulation from flowering to harvest under Colombian conditions
(Editora UFLA, 2025-05-07) Sadeghian-Khalajabadi, Siavosh; Díaz-Poveda , Vanessa Catalina; Rendón Sáenz, José Raúl
In many Colombian regions, coffee vegetative and reproductive growth (Coffea arabica L.) occurs synchronously; hence, fertilization plans must address both needs simultaneously. The objective of the present study was to evaluate coffee productive branch growth and nutrient accumulation from flowering to harvest. During an event of high concentration of flowering, which occurred in a coffee crop, Castillo Rosario® variety, 35 plants were randomly selected, and two opposite plagiotropic branches of the same cross in the production zone were marked on each plant. One of the branches was detached at full anthesis and the other at harvest. Growth variables and nutrient concentration were measured at each time. Between flowering and harvest, branch length increased by 22 cm, number of nodes by 6.2, total biomass by 33 g, and defoliation from 14.5% to 32.5%. During this period, the concentration of all nutrients in the branch decreased, and the concentrations of N, P, Mg, and B in the leaves were lower. Total nutrient content increased differentially: N 73%, P 76%, K 142%, Ca 40%, Mg 51%, Fe 112%, Mn 87%, Zn 41%, Cu 156%, and B 36%. At anthesis, the highest proportion of nutrients was found in the leaves (57.35%-86.19%), followed by the branch (11.37%-37.41%) and flowers (1.58%-7.38%); at harvest, fruits contained the highest proportion of N, P and K, and leaves the highest contents of Ca, Mg, Fe, Mn, Zn and B. These results reveal the importance of branches and leaves in supporting nutrient demand by fruits and vegetative growth.
Development and Characterisation of Pumpkin Seed Coffee Formulations: Nutritional, Antioxidant, and Sensory Properties
(Editora UFLA, 2025-05-07) Syam, Aminuddin; Najamuddin, Ulfah; Kurniaty, Yessy; Amalia, Marini
Coffee and pumpkin seeds are both well-known sources of antioxidants, but few studies have explored their combined effects. This study investigates the potential of a coffee-pumpkin seed blend to enhance nutritional intake and offer health benefits. Three coffee formulations with varying coffee-to-pumpkin seed ratios (80:20, 70:30, and 60:40) were prepared and analyzed for their nutritional and antioxidant properties. Proximate analysis, following AOAC methods, was used to determine macronutrient content, while vitamin levels were quantified using High-Performance Liquid Chromatography (HPLC). Mineral content was assessed by Atomic Absorption Spectrometry (AAS), and antioxidant capacity was evaluated using the DPPH radical scavenging assay. Shelf life was estimated using Accelerated Shelf-Life Testing (ASLT). Results showed that Formula C (60:40 ratio) had the highest protein, fat, zinc, and iron content, while Formula A (80:20) was richest in carbohydrates, fiber, and vitamin A (β-carotene). Antioxidant activity increased with pumpkin seed content, with Formula C exhibiting the highest capacity. Sensory evaluation favored Formula A, and shelf-life testing revealed it had the longest shelf life. This study highlights the potential of pumpkin seed-infused coffee as a functional beverage, with enhanced antioxidant capacity and improved nutritional profile. However, further research, including in vivo studies and clinical trials, is needed to confirm the health benefits and identify the optimal formulation for maximum efficacy.
Effect of Ethyl Acetate Concentration on Decaffeination of Robusta Coffee From Lombok, Indonesia
(Editora UFLA, 2025-05-07) Utama, Qabul Dinanta; Zainuri; Paramartha, Dewa Nyoman Adi; Nofrida, Rini; Anggraeni, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Rahayu, Novia; Afriansyah, Dilla; Nurhasyah
Decaffeination is an innovative process in coffee processing to reduce caffeine content while maintaining coffee quality. This study aimed to observe the effect of various concentrations of ethyl acetate solvent on the decaffeination process of Robusta (Coffea canephora) from Lombok and its impact on coffee quality. The decaffeination process was carried out by soaking coffee beans at 50oC for 36 hours with the observed parameters consisting of water content, protein content, ash content, pH, total titratable acidity, and caffeine content. Data were analyzed using ANOVA to see the significance between treatments. The results of this study showed that different concentrations of ethyl acetate had a significant effect on the parameters of water content, protein content, total titratable acidity and protein content while not significant for ash content and pH. A 10% ethyl acetate concentration was identified as the most effective treatment, reducing caffeine content to 0.36%, while preserving protein content (10.47%), total titratable acidity (2.13%), moisture content (9.56%), ash content (3.31%), and pH (5.84). The results of this study indicate that the potential use of ethyl acetate as a solvent in the decaffeination process can provide an alternative added value to coffee products.
System Dynamic Model of Production Control in Indonesia’s Robusta Coffee Downstream Agroindustry (A case study)
(Editora UFLA, 2025-05-19) Herry Purnomo, Bambang; Novita, Elida; Setiawati, Anis; Wahono, Puji; Pradana, Hendra Andiananta; Kurnianto, Mokhamad Fatoni; Pramulya, Rahmat; Rahmah, Devi Maulida; Sutrisno, Adi; Amiluddin, Afif
The small-scale downstream agroindustry of Argopuro robusta coffee often faces problems related to suboptimal production management. The Kahyangan Robusta Coffee Processing Unit (called UPH) produces roasted and ground coffee and has the same problem, often being unable to meet market demand, having excess product and raw material inventory, and quite high production costs. The purpose of this study is to design a system dynamic model for production control that can guarantee the fulfillment of market demand for roasted and ground coffee, reduce excess inventory, and lower production costs. The research results show that until 2025, UPH is still unable to meet market demand (stockout occurs) of 66,25 kg (roasted coffee) and 57,04 kg (ground coffee), product stock volume of 24,6 tons, and total production costs of Rp. 1,34 billion. A policy scenario was developed to handle this unsatisfactory situation by regulating the production rate of roasted and ground coffee through variable settings for the amount of downstream product safety stock, ‘inventory adjustment time’, and ‘time to update demand’. The results of the model simulation show that monthly demand has been met without stockouts. There were savings in production costs of up to 14% and stock reductions for raw materials of 42%, roasted coffee of 14%, and ground coffee of 27,36%. The model has proven to be useful for inventory optimization and cost management. UPH can follow up by controlling the production rate according to the level of downstream product stock so that it can increase its competitiveness.
Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization
(Editora UFLA, 2025-05-19) Jatmiko, Yoga Dwi; Suharjono, Suharjono; Ardyati, Tri; Mustafa, Irfan; Mustamin, Aryan; Puja, Lintang Ratu; Arifah, Siti Nur; Atho'illah, Mochammad Fitri
Food companies are becoming interested in lactic acid bacteria (LAB) due to their promising health benefits. LAB can be isolated from several bioresources; nothing is known about the probiotic potential of fermented coffee products like wine coffee. The study aimed to determine the probiotic potential of LAB isolated from wine coffee with antioxidant properties. Characterization of probiotics included antioxidant activity, acidity resistance, bile salt tolerance, antibacterial activity, antibiotic sensitivity, and haemolytic activity. The promising probiotics were identified using 16S rDNA sequences. The current results demonstrated that twenty-five isolates were found in wine coffee, and all showed antioxidant activities. Isolate E1 has the highest antioxidant activity (64.31%) among others. Isolates D4 and E2 were proposed as potential probiotics due to survival at low pH (pH 2) and bile salt (2%), inhibit Bacillus cereus ATCC 1178, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213, and Salmonella Typhimurium TRD1, and do not display haemolytic activity. Isolates D4 and E2 demonstrated resistant to Kanamycin and Aztreonam. Based on molecular identification, isolates E2 and D4 were identified as Lactiplantibacillus plantarum, E1 was identified as Lacticaseibacillus paracasei. These LAB isolates are promising probiotic candidates and require further validation of their strain-specific potential.
Antioxidant Activity and Phytochemicals of Freeze-dried and Spray-dried Soluble Coffee Brews
(Editora UFLA, 2025-05-19) Susilawati, I Dewa Ayu; Muzeka, Fredi
This study analyzed the antioxidant activity and the concentration of several phytochemicals i.e. polyphenols, caffeine, glutathione (GSH), and protein, of freeze-dried and spray-dried soluble coffee brews. Six types of coffee samples were analyzed i.e., 1) Spray-Dried Robusta instant coffee (SDR), 2) Freeze-Dried Robusta instant coffee (FDR), 3) Regular Robusta coffee powder (RR), 4) Spray-Dried Arabica instant coffee (SDA), 5) Freeze-Dried Arabica instant coffee (FDA), and 6) Regular Arabica coffee powder (RA). Antioxidant activity was determined using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging assay. Polyphenols, caffeine, glutathione, and protein were measured spectrophotometrically. Results showed that freeze-dried instant coffee (both robusta and arabica) in a concentration of 500 ppm demonstrated DPPH radical scavenger activity >80% and significantly higher (p<0.05) compared to spray-dried soluble coffee and regular coffee brews. This level was maintained in concentrations of 750 ppm, 1000 ppm, and 1500 ppm. The higher antioxidant activity of freeze-dried coffee brew was in line with the higher concentration of polyphenols, caffeine, GSH, and protein. In conclusion, freeze-dried instant coffee demonstrated more sensitive antioxidant activity, probably due to its more abundant polyphenols, caffeine, GSH, and protein.
Agricultural Practices, Climate Resilience, and Socioeconomic Factors Influencing Coffee Value and Productivity in Vietnam
(Editora UFLA, 2025-05-20) Trung, Ha Quang; Tu, Le Minh; Quang, Luong Hong
This study examines the factors affecting coffee value and yield among farming households in Vietnam’s Central Highlands. Utilizing data from the Vietnam Household Agriculture Research Survey and applying ordinary least squares regression, we examine how key variables such as Arabica cultivation, organic certification, input costs, labor, household characteristics, infrastructure access, and climate resilience impact coffee productivity and profitability. The results indicate that increasing the proportion of Arabica coffee significantly enhances both coffee value and yield. Efficient management of economic inputs, particularly irrigation and pesticide use, is found to be crucial in boosting productivity. Household characteristics, including education level and social organization membership, also positively impact coffee yield and profitability, reflecting the role of knowledge dissemination and community engagement. Conversely, high labor costs and remote farm locations negatively affect coffee productivity, while drought events significantly reduce coffee value, highlighting the vulnerability of coffee production to climate change. The findings provide empirical support for policy interventions aimed at strengthening Vietnam’s coffee sector through infrastructure investment, climate adaptation strategies, and the promotion of diversified coffee varieties. Additionally, the study underscores the importance of balancing economic inputs with sustainable farming practices to enhance both environmental and financial resilience.
Profiling coffee consumers: an instrument based on values and attitudes for Spanish-speaking countries in Latin America with a sustainability perspective
(Editora UFLA, 2025-05-20) Achicanoy Mejia, Viviana Carolina; Mejia, Luis Alberto Sandoval; Vanegas, Sarahi de los Angeles Morales
Despite the growing interest in sustainability in the coffee value chain, studies that identify consumers with sustainable values and attitudes are limited, particularly in Latin America. This study developed and validated an instrument in Spanish to cluster coffee consumers based on their sustainable attitudes and values. The instrument consists of 18 items grouped into five constructs: green, ethical, experience, price, and attachment. The validity and reliability of the instrument were verified through Principal Component Analysis and Confirmatory Factor Analysis with consumers from Latin America and Colombia. Thus, this instrument can be used to identify local market segments in producer countries.