Stability of the color of roasted coffees stored in different packaging

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. Key words: Agtron; luminosity; hermetic packaging; permeable packaging

Potential inhibitory action of cafestol on apoptosis proteins: An in-silico study

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. Key words: Apoptosis; cafestol; cancer; coffee; molecular modeling

Increasing value in robusta coffee processing through biogas utilization: An indonesia case study

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. Keywords: biogas, robusta coffee, added value, Hayam

Assessing Actual Coffee Farmers’ Food Security: Adaptation Strategy toward Food Estate Development in Gayo Highlands, Indonesia

Food estate programs in the Gayo Highlands have the potential to disrupt traditional coffee farming practices by promoting monoculture systems, which may undermine local knowledge and cultural values. This shift increases farmers’ vulnerability to market fluctuations, climate change, and agrarian conflicts, posing significant financial stability and food security risks. This study assesses food security indicators amidst food estate program development, offering location-specific strategies to enhance coffee farmers’ resilience. A quantitative approach was employed from June to October 2024 in Aceh Tengah and Bener Meriah, Indonesia, involving 240 coffee farmers as respondents. Data were collected through self-administered questionnaires and analyzed using Principal Component Analysis (PCA), validated through the Kaiser-Meyer-Olkin (KMO) measure (0.535) and Bartlett’s Test of Sphericity (χ²= 66.245; p = 0.048) confirm the model’s adequacy for dimensionality reduction. The study identified six important key of food security indicators: vehicleownership (food availability), the share of food expenditure (food access), household size (food utilization), dwelling conditions, household head’s education level, and the age of the household head’s wife (food stability). The PCA results extracted three principal components, explaining 56.70% of the total variance (Factor 1 = 19.78%, Factor 2 = 18.93%, Factor 3 = 17.99%). The findings reveal that coffee farmers prioritize household conditions over farming investments, focusing on short-term survival strategies rather than long-term sustainability. This trade-off limits their ability to adapt to market volatility and climate change. Therefore, a balanced approach integrating improved farming practices with economic literacy, market access skills, and climate adaptation strategies is essential to strengthen agricultural resilience and ensure sustainable livelihoods. Key words: Adaptation strategy; coffee growers; food resilience; household self-sufficiency

Morphological diversity of arabica coffee (Coffea arabica) by in-situ exploration in three agroecosystems West Java, Indonesia

Arabica coffee, a type of coffee in high demand, is cultivated in various regions. West Java is a significant contributor to Arabica coffee production in Indonesia. This region has various coffee agroecosystems. The research aims to identify the diversity of West Java Arabica coffee cultivated in different agroecosystems. The research involved observing plantation locations of Arabica coffee in Cimaung, Cilengkrang, and Pangalengan, West Java, in three agroecosystems (agroforestry, intercropping area, and residential area). Fifty-two accessions were found and analyzed using the Shannon diversity index for qualitative characters, Principal Component Analysis (PCA), and Cluster analysis. The Shannon diversity index revealed the range between 0.221 and 1.55; the PCA results show a variability of 43.208% on two main components (PC1-PC2), indicating a wide variation for Arabica coffee accessions. The characteristics of fruit, seed, and leaf qualitative traits were influential in determining diversity. The cluster analysis explained the distribution patterns ofagroecosystems and the relationship of each accession. It showed a close relationship between agroforestry and residential areas. The cluster analysis also revealed distinct variations of accessions in the agroforestry and residential area at Cilengkrang compared to others. Based on the results, these findings could potentially be used as basic knowledge to develop a new Arabica coffee clone, especially in West Java.  Key words: Accession; agroecosystem; cluster analysis; diversity index; principal component analysis

Impact of Initial Moisture on Roasting and Sensory Profile of (Coffea arabica L.) from the State of Mexico

The coffee-producing municipalities of the State of Mexico cultivate this fruit at an altitude ranging from 1700 to 2100 meters above sea level, giving it the distinction of high-altitude coffee. Indeed, coffee from the State of Mexico has received the designation of “quality coffee,” receiving awards received at the national “Taza de Excelencia México” competition in recent years. However, no studies have been conducted in the region on the standardization of the bean drying process before roasting, nor on its impact on the sensory profile. Therefore, the objective of this study was to evaluate the effect of the coffee bean initial moisture from the State of Mexico on the roasting process and the cup profile. In 2023, coffee (Coffea arabica L., Caturra rojo variety) was harvested and processed through a natural method. After drying, it was divided into 800-gram treatments of green coffee with different moisture percentages (10, 11, 12, 13, and 14%), and then roasted according to the 2023 Specialty Coffee Association protocol. The roasted coffee was evaluatedusing a sensory analysis based on the protocol of the same association, where 10 sensory attributes were assessed. The cupping indicated that the 13% moisture treatment yielded the highest scores, presenting medium-high fragrance notes, sweetness, and fruity characteristics, along with sweet notes of brown sugar. However, this moisture content poses a risk, as it allows the development of microorganisms that can damage the bean. All samples received sensory quality scores ≥80, classifying them as “specialty coffees. Key words: Altitude; specialty coffee; sensory evaluation; moisture initial.

Revealing the Arcs of Integration in the Coffee Supply Chain

The coffee industry plays a vital role in Indonesia’s rural economy, engaging millions of smallholder farmers and various downstream actors across the supply chain. However, the level of integration among these stakeholders remains uneven, influencing both efficiency and competitiveness. This study examines the integration levels within the coffee supply chain in Indonesia, utilizing the concept of Arcs of Integration. By analyzing the relationship between stakeholders within the supply chain, we identify five integration categories: inward-facing, periphery-facing, supplier-facing, customer-facing, and outward-facing. Data collected from 192 farmers and 40 downstream stakeholders from four provinces were analyzed using factor analysis, and discriminant analysis was employed to validate the classification of stakeholders based on their level of integration. The results indicate that the majority of stakeholders fall within the periphery-facing category, indicating moderate integration with suppliers and customers. This suggests that stakeholders in theIndonesian coffee supply chain often engage in transactional relationships rather than strategic, long-term collaborations. The study highlights the need for deeper integration among all stakeholders to enhance the efficiency, innovation, and competitiveness of the coffee supply chain, by working more closely together through joint business groups, cooperatives, and partnerships between farmers and lead firms. Key words: Arcs of integration; coffee; Indonesia; periphery-facing, supply chain integration

Research Trends on Arabica Coffee: A Bibliometric Analysis

Coffee, one of the world’s oldest and most popular drinks, has become a crucial agricultural commodity with significant economic, social, and environmental impacts. This study presents a comprehensive bibliometric analysis of Arabica coffee research, drawing from Scopus and Web of Science (WoS) databases from 1990 to 2024. Given Arabica coffee’s economic, environmental, and socio-cultural significance, scholarly attention has intensified across multiple disciplines, yet an integrated overview of the field remains limited. This research addresses that gap by analysing 7,520 unique records using ScientoPy and VOSviewer to evaluate publication trends, productive institutions, leading journals, contributing countries, and co-occurrence of author keywords. The findings reveal a substantial increase in research output, particularly since 2015, with Brazil emerging as the most prolific country and theUniversidade Federal de Lavras (UFLA) leading institutional contributions. While traditional journals continue to play a key role, newer outlets such as Foods and IOP Conference Series have seen notable recent activity. Keyword co-occurrence analysis identifies two broad thematic directions: established domains focused on plant pathology, biochemical composition (e.g., caffeine, chlorogenic acid), and genetics; and emerging themes including climate change adaptation, antioxidant activity, agroforestry, and quality-driven value chains. The study underscores a shift towards interdisciplinary, sustainability-oriented research driven by environmental challenges, market demands, and policy shifts. This analysis provides a robust platform for future research planning, identifying collaboration opportunities, and aligning academic inquiry with global development goals. Future directions include co-authorshipand citation network analysis, policy impact studies, and exploring digital innovations in Arabica coffee production systems. Key words: Arabica coffee; agroforestry; sustainable agriculture; functional beverages; good agricultural practices (GAP)

Coffee fermentation from traditional to controlled and its impact on sensory quality: a review

Coffee fermentation has evolved from traditional methods, such as traditional processing methods (washed/wet, natural/dry, honey/semi-dry) with fermentation types (wet, dry, mixed), to controlled fermentations, such as carbonic maceration, induced fermentation, and biodigestive processing, to improve the sensory quality of the final product. This evolution is compounded by technological advances, such as the use of metagenomic tools for the identification of microorganisms and enzymes to accelerate mucilage degradation. This review synthesizes and compares various coffee fermentation techniques, analyzing their influence on sensory profiles. To this end, a systematic bibliographic review of 118 scientific articles published between 2014 and 2024 was conducted in databases such as ScienceDirect, Scopus, IOPscience, Springer Nature, and Dialnet, ultimately highlighting 80 relevant studies using the PRISMA method criteria. The results indicate that controlled fermentation allows for the efficient use of microorganisms such as Saccharomyces cerevisiae, Candida parapsilosis, and Lactiplantibacillus plantarum, which contribute to the development of complex sensory attributes in coffee, highlighting fruity, floral, sweet, and acidic notes. Factors such as time, temperature, and inoculum type have a significant impact on the sensory profile. Principal component analysis showed that the Catuí variety was the most associated with cup score, followed by Acaiá. Furthermore, it was evident that temperature and fermentation time primarily influenced Catuaí Vermelho, and that the Typica and Caturra varieties exhibited similar behavior within the diagram. Together, the application of controlled fermentation and starter cultures represents a key strategy to improve quality, standardize profiles, andmeet market demands. Key words: Controlled coffee fermentation; microbial diversity; yeasts; bacteria; induced fermentation, carbonic maceration

Extraction and Purification of Xylooligosaccharides from Coffee Peel Using Endo-β-1,4-D-Xylanase XynBTN63D and Adsorption for Prebiotics

This research aims to extract and purify xylooligosaccharides (XOS) from coffee peel xylan using recombinant endo-β-1,4-D-xylanase (XynBTN63D) and adsorption-based methods, and to assess their prebiotic potential. The xylan was hydrolyzed with XynBTN63D at 40°C for 24 hours. The hydrolysate was purified using activated carbon with ethanol (10%–50%) as the eluent, followed by column chromatography. XOS composition was analyzed before and after purification using thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). Both pre- and post-purification products contained xylobiose (X2) and xylotriose (X3), while ethanol concentrations of 10%, 20%, and 30% were effective in removing residual xylan. Higher ethanol concentrations were less effective in XOS recovery. Activated carbon significantly improved the purity by eliminating impurities and enhancing X2 and X3separation. The results confirm that the enzyme operates with high specificity, producing oligosaccharides with potential applications in prebiotics and functional food industries. This study demonstrates the potential of coffee peel a widely available agricultural waste as a low-cost, sustainable lignocellulosic source for prebiotic XOS production. The unique application of XynBTN63D in combination with optimized ethanol-based adsorption contributes to the development of efficient XOS purification protocols. Key words: Prebiotic; enzymatic hydrolysis; bioconversion; purification; lignocellulosic biomass