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Registro Completo |
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
09/10/2023 |
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Data da última atualização: |
09/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BORÉM, F. M.; MATIAS, G. C.; ALVES, A. P. de C.; HAEBERLIN, L.; SANTOS, C. M. dos; ROSA, S. D. V. F. da. |
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Afiliação: |
FLÁVIO MEIRA BORÉM, UNIVERSIDADE FEDERAL DE LAVRAS; GABRIEL CARVALHO MATIAS, UNIVERSIDADE FEDERAL DE LAVRAS; ANA PAULA DE CARVALHO ALVES, UNIVERSIDADE FEDERAL DE LAVRAS; LUANA HAEBERLIN, UNIVERSIDADE FEDERAL DE LAVRAS; CLÁUDIA MENDES DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa. |
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Título: |
Effect of storage conditions on the chemical and sensory quality of pulped natural coffee. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Stored Products Research, v. 104, 102183, 2023. |
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Páginas: |
10p. |
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DOI: |
https://doi.org/10.1016/j.jspr.2023.102183 |
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Idioma: |
Português |
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Conteúdo: |
Due to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time. MenosDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the... Mostrar Tudo |
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Thesaurus Nal: |
Chemical analysis; Coffee beans; Coffee pulp; Fatty acids; Storage conditions; Storage quality; Volatile compounds. |
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Categoria do assunto: |
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Marc: |
LEADER 02440naa a2200289 a 4500
001 2157160
005 2023-10-09
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jspr.2023.102183$2DOI
100 1 $aBORÉM, F. M.
245 $aEffect of storage conditions on the chemical and sensory quality of pulped natural coffee.$h[electronic resource]
260 $c2023
300 $a10p.
520 $aDue to the social and economic importance of specialty coffees, there is a constant effort to develop storage techniques for green coffee beans that effectively preserve the chemical and sensory quality of the product. The objective of this study was to evaluate how the application of cooling along with the use of high-barrier packaging affects the quality of pulped natural coffee over nine months of storage. Commercial pulped coffee beans (Coffea arabica L.) classified as specialty coffee (82 points on the SCA scale) were purchased. They were stored under two environment conditions (controlled cool temperature, and un-controlled ambient conditions) in two packages (one permeable - jute; and the other impermeable - high barrier to gases, light, and water vapor). The sensory and chemical quality of the stored beans was evaluated at the beginning and at six and nine months during storage. The results of sensory analysis indicate that the quality of the samples stored in a refrigerated environment in high-barrier packaging was preserved, and the beans did not exhibit defects after 9 months of storage. Regarding chemical quality of the beans, the high-barrier packaging was able to preserve the fatty acid composition of the green coffee beans, regardless of the storage environment. However, only the refrigerated environment along with this packaging preserved the bioactive compounds of the green coffee beans. The results are promising for creating better storage conditions of the beans, provided by the packaging and/or temperature conditions over time.
650 $aChemical analysis
650 $aCoffee beans
650 $aCoffee pulp
650 $aFatty acids
650 $aStorage conditions
650 $aStorage quality
650 $aVolatile compounds
700 1 $aMATIAS, G. C.
700 1 $aALVES, A. P. de C.
700 1 $aHAEBERLIN, L.
700 1 $aSANTOS, C. M. dos
700 1 $aROSA, S. D. V. F. da
773 $tJournal of Stored Products Research$gv. 104, 102183, 2023.
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Registro original: |
Embrapa Café (CNPCa) |
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| Registros recuperados : 16 | |
| 4. |  | KATO, O. R.; OLIVEIRA, V. P. de; FARIA, L. J. G. de. Plantas corantes da Amazônia. In: FARIA, L. J. G. de; COSTA, C. M. L. (Coord.). Tópicos especiais em tecnologia de produtos naturais. Belém, PA: UFPA, NUMA, POEMA, 1998. p. 41-55. (UFPA. Poema, 7).| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 8. | | MARTINS, C. da S.; SOUZA, F. R. S. de; OLIVEIRA, V. P.; NAZARÉ, R. F. R. de. Ensaio nacional de tipos superiores de urucueiro no ecossistema terra firme, no estado do Pará. In: CONGRESSO BRASILEIRO DE CORANTES NATURAIS, 2.; SIMPÓSIO BRASILEIRO DE URUCU, 2., 1994, Belém, PA. Resumos... Curitiba: Biosystems, 1994. p. 29.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 10. | | OLIVEIRA, V. P.; JACOMETO, C. B.; SCHMITT, E.; PFEIFER, L. F. M.; CORRÊA, M. N.; SCHNEIDER, A. Influência do Ômega-3 em marcadores de sensibilidade à insulina. In: CONGRESSO DE INICIAÇÃO CIENTÍFICA, 22.; ENCONTRO DE PÓS-GRADUAÇÃO, 15., 2013, Pelotas. [Anais.]. Pelotas: UFPel, 2013.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Rondônia. |
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| 12. | | OLIVEIRA, V. P. de; MARTINS, W. B. R.; RODRIGUES, J. I. de M.; SILVA, A. R.; LOPES, J. do C. A.; LIMA NETO, J. F. de; SCHWARTZ, G. Are liming and pit size determining for tree species establishment in degraded areas by kaolin mining? Ecological Engineering, v. 178, Article 106599, May 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 13. | | OLIVEIRA, V. P. de; MARTINS, W. B. R.; RODRIGUES, J. I. de M.; SILVA, A. R.; LOPES, J. do C. A.; SCHWARTZ, G. Pit volume, soil cover and Eucalyptus forestry residues determine plant growth in restoring areas after gravel mining in eastern Amazon, Brazil. New Forests, v. 55, n. 2, p. 197-211, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 14. | | MARTINS, W. B. R.; RODRIGUES, J. I. de M.; OLIVEIRA, V. P. de; RIBEIRO, S. S.; BARROS, W. dos S.; SCHWARTZ, G. Mining in the Amazon: Importance, impacts, and challenges to restore degraded ecosystems. Are we on the right way? Ecological Engineering, v. 174, 106468, Jan. 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 16. | | RIBEIRO, S. S.; MARTINS, W. B. R.; RODRIGUES, J. I. de M.; OLIVEIRA, V. P. de; CRUZ, D. C. da; SILVA, A. R.; FERREIRA, G. C.; BARBOSA, R. de S.; LOPES, J. do C. A.; REGO, A. K. C.; SCHWARTZ, G. Restoration through trenches does not demand organic fertilization and sawdust coverage on plant establishment. Plant Ecology, v. 225, p. 791-802, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 3 |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 16 | |
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