RESUMO
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as "coffee microorganisms", "microorganisms-coffee interactions", "coffee fermentation", "coffee quality", and 'coffee post-harvest processing". The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
Assuntos
Coffea , Microbiota , Café/química , Manipulação de Alimentos/métodos , Coffea/química , BebidasRESUMO
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer's volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.
RESUMO
Esta investigación tuvo como finalidad determinar indicadores de repetitividad, y reproducibilidad, entre grupos de jueces y jueces en forma individual, en procesos de evaluación del perfil sensorial del licor del cacao, con la implementación de un aplicativo, usando técnicas de ingeniería del software. Para lo anterior se realizó un estudio descriptivo y de investigación aplicada iniciando con la gestión de conocimiento, en el área de la evaluación sensorial del cacao, para la adaptación de un método de entrada y procesamiento de datos, en módulos de software, cuyos resultados de los indicadores mencionados, producto de dos sesiones realizadas, se compararon contra tablas t-student para verificar la existencia o no de diferencias significativas. Como resultado de la investigación, se comprobó que el entrenamiento aplicado a los jueces fue adecuado y que los juicios establecidos, en el proyecto de evaluación de modelos de siembra, son confiables y se garantiza que existe un grado de repetitividad para cada juez y de reproducibilidad entre jueces con un error para ambos, del 0.05%. Se pudo verificar que el uso de técnicas de gestión de conocimiento y de ingeniería del software, en eventos de análisis de indicadores en el proceso de evaluación del perfil sensorial del licor de cacao (Theobroma cacao L), garantizan la optimización de procedimientos relacionados con la recolección y procesamiento de datos y con la salida y validación de resultados.
This research had like principal objective to determine the indicators of repeatability and reproducibility between the groups of judges and the judges alone, on processes of evaluation of sensorial profile of the cocoa liquor with the use of an app using software engineering techniques. For this purpose, a descriptive study and an applied research was carried out starting with the knowledge management, in the area of sensorial evaluation of the cocoa, for the adaptation of a method of input and data processing, in software modules, whose outputs of mentioned indicators, result of two sessions performed, were compared against t-student tables to verify the existence or not of significant differences. As a result of the investigation, it was proved that the training of the judges was suitable and the established judgments on the project of evaluation of sowing models are trustable, and it is guaranteed that exists a repeatability degree for each judge and a reproducibility between judges with an error of 0,05% for both. It was verified with the use of knowledge management techniques and Software Engineering, in events of analysis of indicators on the process of evaluation of Sensorial Profile of Cocoa liquor (Theobroma cacao L), guarantee the optimization of procedures related with the collection and processing data and with the output and validation of results.
Esta pesquisa teve por objetivo determinar indicadores de repetitividade e reprodutibilidade entre grupos de juízes e juízes individualmente na avaliação processa perfil sensorial de licor de cacau, com a implementação de uma aplicação, utilizando técnicas de engenharia de software. Para o que precede, um estudo descritivo e pesquisa aplicada começando com a gestão de conhecimento na área da avaliação sensorial de cacau, para adaptar um método de entrada e processamento de dados em módulos de software, os resultados destes indicadores, produto de duas sessões realizadas, foram comparados com tabelas t-student para verificar a existência de diferenças significativas. Como resultado da investigação, verificou-se que o treinamento aplicado aos juízes foi adequada e que os ensaios estabelecidos no projecto de modelos de avaliação de plantio são de confiança e garante que há um grau de repetitividade para cada juiz e reprodutibilidade entre os juízes com um erro, para ambos 0,05%. Verificou-se que o uso de técnicas de gestão de conhecimento e engenharia de software, análise de eventos de indicadores na avaliação do perfil sensorial de licor de cacau (Theobroma cacao L), garantem a otimização dos procedimentos relativos à A recolha e processamento de dados e resultados de saída e validação.