From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffe...
Guardado en:
Autores principales: | , , , , , , |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
id |
oai:doaj.org-article:48bdb728b97546e4a9301b93b5443b7d |
---|---|
record_format |
dspace |
spelling |
oai:doaj.org-article:48bdb728b97546e4a9301b93b5443b7d2021-11-25T17:36:06ZFrom Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing10.3390/foods101128272304-8158https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2827https://doaj.org/toc/2304-8158Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste.Februadi BastianOlly Sanny HutabaratAndi DirpanFirzan NainuHarapan HarapanTalha Bin EmranJesus Simal-GandaraMDPI AGarticlecoffeepreharvest coffeepostharvest coffeebioactive changesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2827, p 2827 (2021) |
institution |
DOAJ |
collection |
DOAJ |
language |
EN |
topic |
coffee preharvest coffee postharvest coffee bioactive changes Chemical technology TP1-1185 |
spellingShingle |
coffee preharvest coffee postharvest coffee bioactive changes Chemical technology TP1-1185 Februadi Bastian Olly Sanny Hutabarat Andi Dirpan Firzan Nainu Harapan Harapan Talha Bin Emran Jesus Simal-Gandara From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
description |
Coffee is consumed not just for its flavor, but also for its health advantages. The quality of coffee beverages is affected by a number of elements and a series of processes, including: the environment, cultivation, post-harvest, fermentation, storage, roasting, and brewing to produce a cup of coffee. The chemical components of coffee beans alter throughout this procedure. The purpose of this article is to present information about changes in chemical components and bioactive compounds in coffee during preharvest and postharvest. The selection of the appropriate cherry maturity level is the first step in the coffee manufacturing process. The coffee cherry has specific flavor-precursor components and other chemical components that become raw materials in the fermentation process. During the fermentation process, there are not many changes in the phenolic or other bioactive components of coffee. Metabolites fermented by microbes diffuse into the seeds, which improves their quality. A germination process occurs during wet processing, which increases the quantity of amino acids, while the dry process induces an increase in non-protein amino acid γ-aminobutyric acid (GABA). In the roasting process, there is a change in the aroma precursors from the phenolic compounds, especially chlorogenic acid, amino acids, and sugars found in coffee beans, to produce a distinctive coffee taste. |
format |
article |
author |
Februadi Bastian Olly Sanny Hutabarat Andi Dirpan Firzan Nainu Harapan Harapan Talha Bin Emran Jesus Simal-Gandara |
author_facet |
Februadi Bastian Olly Sanny Hutabarat Andi Dirpan Firzan Nainu Harapan Harapan Talha Bin Emran Jesus Simal-Gandara |
author_sort |
Februadi Bastian |
title |
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
title_short |
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
title_full |
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
title_fullStr |
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
title_full_unstemmed |
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing |
title_sort |
from plantation to cup: changes in bioactive compounds during coffee processing |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doaj.org/article/48bdb728b97546e4a9301b93b5443b7d |
work_keys_str_mv |
AT februadibastian fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT ollysannyhutabarat fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT andidirpan fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT firzannainu fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT harapanharapan fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT talhabinemran fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing AT jesussimalgandara fromplantationtocupchangesinbioactivecompoundsduringcoffeeprocessing |
_version_ |
1718412161839005696 |