Polyphenols are chemical compounds found in plants, and coffee is an important source of them. The objective of the study was to evaluate the kinetics of polyphenol degradation in a blend of specialty coffee (green, roasted and roasted–ground beans), packaged in eight different packages, under accelerated storage conditions. The samples were stored at 40, 50 and 60 °C for 12, 8 and 4 days, respectively. The degradation kinetics were modelled based on chemical kinetics and determination of the reaction order. Using the Arrhenius model, the rate constants (k) and activation energies (E_a) were estimated, which were then used to calculate and predict the half-life. The degradation followed zero-order kinetics. The rate constant (k) varied between 0.437 and 9.534 days⁻¹ (40–60 °C). The E_a ranged from 49.321 to 118.04 kJ*mol⁻¹. The average shelf life shows a direct correlation with the characteristics and barrier properties of the packaging, with the longest storage times for daily storage at 25 °C being for vacuum-packed green beans (27.16 months), vacuum-packed roasted beans (3.14 months) and roasted ground coffee in trilaminate foil with a valve (40.21 months). Polyphenol retention decreased significantly with increasing temperature. For green bean, roasted bean and roasted ground coffee, the packaging that showed the best protection for the coffee was vacuum packaging and trilaminate with valve respectively, being crucial for preserving these bioactive compounds.

Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during controlled drying remains limited. This study aimed to evaluate the effect of drying temperature on the drying kinetics of Caturra coffee and to develop a predictive model for cup score using hyperspectral imaging combined with Partial Least Squares Regression (PLSR). Coffee samples were dried at four constant temperatures (30, 40, 50, and 60 °C) in forced-convection ovens, and hyperspectral reflectance images (400–1000 nm) were acquired using a Specim FX10 camera. Sensory evaluation was conducted by six certified Q Arabica Graders. Drying times were 52, 34, 30, and 20 h at 30, 40, 50, and 60 °C, respectively, with corresponding cup scores of 83.21, 83.50, 83.60, and 83.26 points. Effective moisture diffusivity ranged from ${10}^{-13}$ to ${10}^{-12}$ m²/s, while mass transfer coefficients were on the order of ${10}^{-9}$ m/s, with activation energies of 28.016 and 19.272 kJ/mol. No significant differences in cup score were observed among drying temperatures ($p>0.05$). A PLSR-based model was developed to estimate cup score from hyperspectral data, achieving $R^2$ values of 0.770 and 0.855 and RMSE values of 0.515 and 0.518 for calibration and validation, respectively. Key wavelengths at 480, 600, 720, and 940 nm were identified as the most influential spectral regions associated with chemical compounds affecting sensory quality. These findings demonstrate the potential of integrating drying kinetics and hyperspectral imaging as a rapid and non-destructive approach for objective prediction of coffee sensory quality during processing.

The objective of this study was to predict the degradation kinetics of vitamin C in camu camu and naranjilla juices using accelerated storage tests. The juices were produced under controlled processing conditions, including physicochemical standardization, pasteurization, and hot filling into glass containers. They were then stored at 35, 45, and 55 °C for 21, 14, and 7 days, respectively. The vitamin C content was quantified using high-performance liquid chromatography, showing a progressive decrease depending on temperature. The kinetic data were fitted to zero-order and first-order models, as well as to the nonlinear Weibull model, the latter presenting the best statistical fit (R² = 0.9678–0.9931) and adequately describing the nonlinear degradation behavior of vitamin C. Temperature dependence was modeled using the Arrhenius equation, allowing activation energy to be estimated and confirming temperature-dependent degradation behavior in both juices, with different thermal responses depending on the modeling approach. Likewise, shelf life (t₈₀) was estimated using the Weibull model and showed a significant reduction with increasing storage temperature. Arrhenius-based shelf-life predictions suggested greater vitamin C retention in camu camu juice at lower storage temperatures, whereas naranjilla exhibited a more pronounced decrease as temperature increased. The physicochemical parameters (pH, acidity, and °Brix) showed moderate changes, maintaining the stability of the system during storage. The results confirm the applicability of the Weibull model to describe vitamin C degradation in complex matrices and highlight the importance of thermal control in the preservation of bioactive compounds in tropical juices.

Polyphenols are chemical compounds found in plants, and coffee is an important source of them. The objective of the study was to evaluate the kinetics of polyphenol degradation in a blend of specialty coffee (green, roasted and roasted-ground beans), packaged in eight different packages, under accelerated storage conditions. The samples were stored at 40, 50 and 60 °C for 12, 8 and 4 days, respectively. The degradation kinetics was modelled by determining the reaction order, rate constants (k), activation energies (Ea) using the Arrhenius model, and half-life. The degradation followed zero-order kinetics. The rate constant (k) varied between 0.437 and 9.534 days -¹ (40-60 °C). The Ea ranged from 49.321 to 118.04 kJ*mol -¹. The predicted longest half-life for daily storage at 25 °C was obtained for: vacuum packed green beans (27.16 months), vacuum roasted beans (3.14 months) and ground roasted coffee in trilaminated foil with valve (40.21 months). Polyphenol retention decreased significantly with increasing temperature. For green bean, roasted bean and roasted ground coffee, the packaging that showed the best protection for the coffee was vacuum packaging and trilaminate with valve respectively, being crucial for preserving these bioactive compounds.

The study estimated the shelf life of specialty coffee packaged in six types of packaging (Tocuyo bag (TB), Double-bilaminate foil and aluminuim bag (DFAB), Ecotac vacuum bag (EV), Pressed cardboard box (PCB), Double-laminated bag without valve, with opening and zipper (DBOZ), Double-laminated bag with degassing valve and zipper (DBDVZ) and Triple-laminated bag with degassing valve and zipper (TBDVZ)). The estimation of shelf life was conducted by means of cup scores provided by six coffee tasters for coffee stored at 40, 50, and 60 °C. The Arrhenius equation was employed to obtain accelerated models for predicting shelf life. It was determined that green coffee beans are most effectively preserved in DBOZ, maintaining their freshness for a period of up to 55.13 days. The second-best option was EV, which has a shelf life of up to 35.21 days. The sole packaging alternative that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, for roasted and ground coffee, of the four alternatives evaluated, the TBDVZ proved to be the optimal alternative, at 12.18 days. However, the other alternatives (DBOZ and DBDVZ) allow for very similar storage times, at 11.99 and 11.48 days, respectively. PCB does not appear to be a viable packaging alternative for roasted and ground coffee (7.85 days). Finally, we found that coffee stored in DFAB and aluminum bags at 20 °C has been shown to retain its quality for up to 250 days. Furthermore, if the temperature is reduced to 10 °C, the coffee’s shelf life is extended to more than 600 days. The insights derived from this research are of significant value to industry stakeholders, consumers, and developers of specialty coffee packaging.

El objetivo de esta investigación fue evaluar la influencia de diferentes concentraciones y tipo de almidón sobre las propiedades de las películas, las mismas que fueron obtenidos por el método de Casting a partir de mezclas de almidón de banano verde y mandioca a concentraciones de 3 % y 4 % con quitosano comercial al 1 %, combinados con glicerina como agente plastificante y gel de sábila como agente antifúngico a concentración del 5 %. Las películas biodegradables formuladas se evaluaron en propiedades fisicoquímicas, mecánicas y biodegradables, aplicando diseño en bloques completamente aleatorizados. Se determinó que el espesor de las películas biodegradables aumenta de manera significativa, al aumentar la concentración de almidón, influyendo en la permeabilidad al vapor de agua, en la solubilidad y en el esfuerzo de tracción en el corte, pero no en la humedad; las películas biodegradables formuladas con almidón y quitosano tienen mejores propiedades mecánicas y biodegradables que las elaboradas solo con almidón. Así mismo, las propiedades de las películas biodegradables están influenciadas por la concentración de almidón y en menor medida por la fuente de almidón.