Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

Brioschi, Dério; Guarçoni, Rogério Carvalho; Silva, Marliane de Cássia Soares da; Veloso, Tomás Gomes Reis; Kasuya, Maria Catarina Megumi; Oliveira, Emanuele Catarina da Silva; Luz, José Maria Rodrigues da; Moreira, Taís Rizzo; Debona, Danieli Grancieri; Pereira, Lucas Louzada

doi:10.1016/j.foodchem.2020.128296

Cited by 29 publications

(20 citation statements)

References 31 publications

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“…Microbial fermentation is one of the most practical and economical methods used for food processing and preservation. During the fermentation process, microorganisms modify the texture, taste, aroma, and nutritional value of foods, thus conferring the unique flavor and taste, nutritional values, and health benefits (Brioschi Junior et al., 2021; Hifney et al., 2018; Xu et al., 2021). Nowadays, fermented foods are considered important components of the human diet and are widely consumed worldwide.…”

Section: Introductionmentioning

confidence: 99%

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Wang

Kan

et al. 2021

Journal of Food Biochemistry

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In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α-glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the active compounds and bioactivities of the walnut flowers were significantly decreased after 7 days of fermentation, whereas a short-term fermentation (1-3 days) enhanced their bioactivities.Compared to the unfermented sample, L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) increased the ABTS (1.22 and 1.30 times higher) and DPPH radical scavenging activities (up to 1.23 and 1.04 times), respectively. L. plantarum (SWFU D16), L. plantarum (ATCC 8014), and L. rhamnosus (ATCC 53013) improved the ferric reducing antioxidant power which was 110.98%, 133.16%, and 104.76% of the unfermented sample. All five probiotics promoted the α-glucosidase inhibitory ability of walnut flowers (maximum 2.18-fold increase). Three phenolic acids and five flavonoids in the fermentation broth were identified by HPLC, where catechin, epicatechin, and catechin gallate were the dominant components. HPLC results demonstrated that these compounds were degraded and transformed in varying degrees under the effects of probiotics. Taken together, a short-term probiotic fermentation could change the active compounds of the walnut flowers and improve their bioactivities. L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 334) are suggested as suitable strains in producing the fermented walnut flowers. The research findings could further support the development and utilization of walnut flowers as a fermented functional food. Practical applicationsWalnut flowers have been used as fermented food in southwestern China, but their active components and functional activities during fermentation processes are still unclear. This study found that different probiotic fermentation exerted a strong and varied influence on the chemical composition and biological activities of the walnut flowers. A short-term fermentation has significantly improved their antioxidant capacities and α-glucosidase inhibitory abilities, whereas the longer period of fermentation, caused a significant loss of both their active compounds and bioactivities. These

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Section: Introductionmentioning

confidence: 99%

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Wang

Kan

et al. 2021

Journal of Food Biochemistry

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“…Although this method has been rapidly developed, few scientific studies have been published, and it remains an ‘experimental processing method’. Only one study has evaluated the possibility of the CM application in coffee postharvest processing (Junior et al ., 2021). The authors observed a significant impact of the CM method on the sensorial, chemical and microbiological profiles of their Arabia coffee sample.…”

Section: Postharvesting Processingmentioning

confidence: 99%

“…according to additional quality requirements and thus preserve coffee profitability. Conventional (dry, honey and wet) processing of coffee cherries processing and novel processing (carbonic maceration) could critically influence the pathway and degree of de‐pulping and de‐mucilage, which is discussed in detail in the following content (de Melo Pereira et al ., 2019; Junior et al ., 2021). Those modifications can trigger and regulate the chemical and microbiological fermentation of beans before roasting, producing aromatic precursors (de Melo Pereira et al ., 2019).…”

Section: Postharvesting Processingmentioning

confidence: 99%

“…It was introduced to the coffee industry recently and is designed to leave the intact coffee beans sealed in an enclosed environment, with expelled O 2 and filled with CO 2 . It aims to switch aerobic respiration to anaerobic respiration, encouraging microbial fermentation within the fruits (González‐Arenzana et al ., 2020; Junior et al ., 2021). Although this method has been rapidly developed, few scientific studies have been published, and it remains an ‘experimental processing method’.…”

Section: Postharvesting Processingmentioning

confidence: 99%

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Effects of postharvest processing on aroma formation in roasted coffee – a review

Cao

Viejo

et al. 2023

Int J of Food Sci Tech

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Postharvest processing of coffee cherries significantly influences sensory characteristics and commercial values. Aroma is one of the critical elements in product qualification and differentiation of coffees from different origins, roasting levels and brewing methods. Except for primary coffee volatile organic compounds (VOCs) (furans and pyrazines), which are generated during postharvest processing (dry, honey, wet processing and roasting), aldehydes, ketones, phenols, sulphur compounds and others could also contribute to the complex coffee flavour. Desirable flavour requires a balance between pleasant and defective VOCs. This review comprehensively discussed the mechanisms of conventional and novel postharvest processing of coffee beans, their impact on the sensorial profile of green and roasted coffee, and the composition, generation and analysis techniques of coffee VOCs. This review shows the feasibility of GC-MS and electronic nose (E-nose) in coffee VOCs and flavour detection, meanwhile building a comprehensive linkage between postharvest processing and coffee sensory characteristics.

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“…The volatile compounds' level in coffee beans depend on the agronomic cultivars, plant species, planting altitudes, extraction and identification methods, fermentation, and roasting (Bressani et al, 2021, Brioschi et al, 2021, Cheong et al, 2013De Maria et al, 1999;Pereira et al, 2021). Tang et al ( 2021) observed in the green Robusta coffee beans 26 volatile compounds with the highest number of pyrazines and furans.…”

Section: Volatile Constituents Of Genotypesmentioning

confidence: 99%

Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile

Machado

Tomaz

Luz

et al. 2021

Journal of Food Science

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The quality of the coffee beverage is related to the chemical, physical, and sensory attributes of the coffee beans that vary with the geographic location of the crop, genetic factors, and post-harvest processing. So, the objective of this study was to evaluate the genetic divergence of 27 genotypes of Coffea canephora using the volatile compounds and sensory attributes profile to select genotypes that produce a coffee beverage with high sensory quality. This genetic diversity was estimated from the Euclidean distance matrix using non-standard data and the Unweighted Pair-Group Method Using Arithmetic Averages (UPGMA).The 2-furyl-methanol, 4-ethenyl-2-methoxyphenol, furfural, 5-methylfurfural, methylpyrazine, and 2,6-dimethylpyrazine were predominating volatile compounds in the genotypes. The sensory attributes had a positive Pearson's correlation with the total score. The volatile compounds had a different relative contribution to the genetic divergence between the genotypes of C. canephora. The 4-ethenyl-2-methoxyphenol, 2-furyl-methanol, and furfural were volatile compounds that most contributed to the formation of the groups in the UPGMA dendrogram. The relative contribution of sensory attributes to dissimilarity among genotypes was 6.42% to 20.20%. Therefore, this study verified the relative contribution of volatile compounds, in specially 4-ethenyl-2-methoxyphenol, 2-furylmethanol, and furfural, and sensory attributes (flavor, mouthfeel, and bitterness/sweetness) to the genetic divergence between the genotypes of the three clonal varieties. Thus, this work points out compounds that positively contribute to the sensory quality of the Conilon coffee beverage.

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Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration

Cited by 29 publications

References 31 publications

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Effects of postharvest processing on aroma formation in roasted coffee – a review

Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile

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