BackgroundCoffee is one of the most valuable commodities exported worldwide. Greater understanding of the molecular basis of coffee quality is required to meet the increasing demands of consumers. Genotype and environment (G and E) have been shown to influence coffee quality. Analysis of coffee metabolism, the genes governing the accumulation of key components and the influence of environment on their expression during seed development supports the identification of the molecular determinants of coffee quality.Scope and approachThe metabolism of important biochemical components of the coffee bean: caffeine, trigonelline, chlorogenic acids sucrose and lipids in coffee was reviewed. Analysis focused on how coffee metabolism was regulated by G and E throughout seed development and evaluation of transcriptome studies as an effective tool for use in understanding this system.Key findings and conclusionsAn overview of metabolism of the key components of coffee identified critical metabolic steps regulating the final concentration of metabolites that determine coffee quality. Coffee metabolism is influenced by both G and E and explains the higher quality of Arabica when compared to Robusta as well as the improvement of coffee quality by shade. Interaction of G and E (G × E) also contributes to quality. However, coffee metabolism is still not fully understood and there is scope for further studies to explain the contributions of G, E and G X E

Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.