Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. This article establishes the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections: secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding, and brewing/extraction—topics that have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Also discussed are next-generation coffee processing technologies. Comprehensive Reviews in Food Science and Food Safety, Volume 17, Issue 5, September 2018, Pages 1184-1237. Read full journal article here.
You Might Also Like
Get Paid For Your Thoughts!
- Wiley (Food Quality & Safety’s publisher) is offering $200 to qualified food scientists who participate in research interviews about challenges facing the food industry. Click here for more info.
Biofilms in the Spotlight: Detection, Quantification, and Removal Methods
Microorganisms can colonize and subsequently form biofilms on surfaces, which protect them from adverse conditions and make them more resistant than their planktonic free‐living counterparts. This is a major concern in the food industry because the presence of biofilms has significant implications for microbial food contamination and, therefore, for the transmission of foodborne diseases. Adequate hygienic conditions and various preventive and control strategies have consequently been developed to ensure the provision of safe and quality food with an acceptable shelf life. This review focuses on the significance of biofilms in the food industry by describing the factors that favor their formation. The interconnected process among bacteria known as “quorum sensing,” which plays a significant role in biofilm development, is also described. Also discussed are recent strategic methods to detect, quantify, and remove biofilms formed by pathogenic bacteria associated with food processing environments—focusing on the complexity of these microbial communities. Comprehensive Reviews in Food Science and Food Safety, Volume 17, Issue 5, September 2018, Pages 1261-1276. Read full journal article here.
The meat industry commonly uses various allergic additives in the production of processed products, such as legumes (soy, peas, beans), milk and egg preparations, cereals containing gluten (wheat, rye, barley, oats), and spices (celery, mustard). These meat additives have specific technological properties that help to create a texture or flavor profile, or affect the nutritional value. However, some of them, such as soy, mustard, milk, and egg white proteins, can cause severe allergic reactions. This paper examines the application of various recently established methods of detection of allergenic additives in processed meat products—for instance cold cuts and sausages. The new methods are based mainly on protein, DNA, and isoflavones or phytic acid analysis. The article also characterizes the latest trends in the development of research on methods that would enable quick and reliable identification of targeted allergens in meat products. Journal of the Science of Food and Agriculture, Volume 98, Issue 13, October 2018, Pages 4807-4815. Read full journal article here.
Aroma significantly contributes to flavor, which directly affects their commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. This article explains the current knowledge of the constituents of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. Characteristic strawberry volatile compounds consist of furanones, such as 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 4‐methoxy‐2,5‐dimethyl‐3(2H)‐furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the article discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and UV radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. Journal of the Science of Food and Agriculture, Volume 98, Issue 12, September 2018, Pages 4395-4402. Read full journal article here.