Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.

Postharvest losses of fruits and vegetables are a global problem that directly affect food security, the economy, and the environment. These losses are mainly associated with fungal diseases during storage. Due to the limitations of synthetic fungicides, including the development of resistance and risks to human health, there is growing interest in sustainable disease control strategies. This scoping review analyzes the potential of the yeast Metschnikowia pulcherrima as a biocontrol agent for postharvest phytopathogens, based on the scientific literature published between 2014 and 2026. The reviewed studies identify several antagonistic mechanisms, including competition for nutrients and space, the production of organic volatile compounds, hydrolytic enzyme activity, biofilm formation, and the induction of resistance in fruits. In vitro and in vivo assays show that M. pulcherrima effectively reduces postharvest disease incidence and severity caused by certain fungi. Furthermore, its synergistic effect when combined with emerging technologies is notable. The results highlight its potential as a sustainable alternative to synthetic fungicides, although further studies are needed for large-scale commercial application.

Insoluble residue from common bean protein extraction was used to obtain three polysaccharide-rich ingredients: bean starch, fiber-rich flour, and carbohydrate-rich flour. The residue was fractionated by water suspension and centrifugation. Bean starch had high purity (90.71%) with minimal ash and fiber contamination. Its granules were oval to semi-elliptical, with slight surface porosities and some adhered protein bodies, showing a typical legume "C" crystallinity pattern, and gelatinization temperature of 74.65 °C. Viscosity curves were similar to those of bean starch in its native state. Fiber-rich flour had particles 5.6 times larger than carbohydrate-rich flour, due to higher fibrous content. It also showed higher water (5.09 g/g) and oil (1.52 g/g) holding capacities than carbohydrate-rich flour (3.16 g/g and 0.96 g/g, respectively). Phytate levels in both ingredients were below 0.7%, and no tannins were detected. This study demonstrates that the protein extraction process preserved flour macromolecules, reinforcing the potential of these byproducts in food applications.