ArticleFoods (Basel, Switzerland)2020
Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- The Effect of Different Coffee Cherry Pulp-Retention Amounts on the Quality of Robusta Green Coffee Beans.Foods (Basel, Switzerland) · 2026Article
- Enhancing labour efficiency in coffee harvesting using process mining and statistical analysis.BMC plant biology · 2026Article
- The Modification of Coffee Beans Through a Combination of Microbial and Enzymatic Processes.Foods (Basel, Switzerland) · 2026Article
- Highly efficient degradation of lactic acid by microwave-induced activated carbon catalytic oxidation process.iScience · 2025Article
- Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Influence of Post-Harvest Processing on Functional Properties of Coffee (Molecules (Basel, Switzerland) · 2023Article
- Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review.Molecules (Basel, Switzerland) · 2023Review
- Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds.Foods (Basel, Switzerland) · 2022Article
- Coffee By-Products as Sustainable Novel Foods: Report of the 2nd International Electronic Conference on Foods-"Future Foods and Food Technologies for a Sustainable World".Foods (Basel, Switzerland) · 2021Article
- Quantification of Corn Adulteration in Wet and Dry-Processed Peaberry Ground Roasted Coffees by UV-Vis Spectroscopy and Chemometrics.Molecules (Basel, Switzerland) · 2021Article
- Determination of Caffeine and Hydrogen Peroxide Antioxidant Activity of Raw and Roasted Coffee Beans Around Habru Woreda, Ethiopia Using UV-Vis Spectroscopy.Clinical pharmacology : advances and applications · 2021Article
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Authors and funding
4 authors.
Funding
Abstract
Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization.
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