The mycobiota of coffee beans and its influence on the coffee beverage

The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae.     

Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”

The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae.     

The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods

A total of 408 Brazilian coffee samples was examined during the 1999 and 2000 coffee harvest seasons for the presence of ochratoxin A (OA) and fungi with the potential to produce it. Samples came from four regions: Alta Paulista (western area of S?o Paulo State), Sorocabana (southwest S?o Paulo State), Alta Mogiana (northeast S?o Paulo State) and Cerrado Mineiro (western area of Minas Gerais State). Cherries and beans were examined at different stages: immature, mature and overripe cherries from trees, overripe cherries from the ground and beans during drying and storage on the farm. For mycological studies, the cherries and beans were surface disinfected with chlorine, plated on Dichloran 18% Glycerol Agar at 25 degrees C for 5-7 days and analysed for the presence of Aspergillus ochraceus and closely related species, A. carbonarius and A. niger. More than 800 isolates of fungi belonging to these species were identified and studied for the ability to produce OA using the agar plug technique and thin layer chromatography (TLC). A. niger was the species found most commonly (63% of isolates of these three species), but only 3% of them produced OA. A. ochraceus also occurred commonly (31% of isolates), and 75% of those studied were capable of OA production, a much higher percentage than reported elsewhere. A. carbonarius was found (6% of isolates) only in Alta Paulista, the hottest region studied, and only from beans in the drying yard or in storage. However, 77% of the A. carbonarius isolates were capable of producing OA. Average infection rates for cherries taken from trees were very low, but were higher in fruit taken from the ground, from the drying yard and from storage, indicating infection by toxigenic species after harvest. The average OA content in 135 samples of mature cherries from trees, overripe from trees, overripe from the ground, drying yard and storage was 0.1, <0.2, 1.6, 2.1 and 3.3 microg/kg, respectively. Although individual OA levels varied widely, only 9 of the 135 samples analysed exceeded 5 microg/kg OA, with one sample of poor quality dried coffee in excess of 100 microg/kg OA. The causes of high contamination were investigated on the farms concerned and several critical points were found, relating both to local climatic conditions and the drying processes used.     

Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffee

The major risk factors and processing steps that can lead to contamination of green coffee with ochratoxin A (OTA) have been identified. Surveys of the green coffee production chain indicate that Aspergillus ochraceus and A. carbonarius are the most potent OTA producers on coffee. Both have been successfully grown in vitro on green coffee and coffee cherries, respectively, producing high amounts of OTA (5-13 mg kg -1 ). The so-called dry processing of coffee, which is cherry drying, was identified as one of the steps during which OTA formation can take place, particularly under humid tropical conditions. Cherries contain sufficient amounts of water to support mould growth and OTA formation during the initial 3-5 days of drying on the outer part of the cherries. Not surprisingly, after dehulling, husks can be highly contaminated with OTA, as also indicated by its enhanced concentration in soluble coffees adulterated with husks and parchment. A minimum water activity of 0.80 (about 14% MC) is required for in vitro OTA production on green coffee, a fact that does not rule out the possibility of OTA contamination due to improper transportation and storage of green coffee. However, this appears not to be a major route for OTA contamination of coffee. OTA contamination can clearly be minimized by following good agricultural practice and a subsequent post-harvest handling consisting of appropriate techniques for drying, grading, transportation and storage of green coffee; these procedures are well established.     

Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil

A total of 117 dried fruit samples (black sultanas, white sultanas, dates, dried plums, dried figs and apricots) from different origins were analysed both for toxigenic fungi and for the presence of ochratoxin A. Amongst the fungi found, Aspergillus niger was predominant, with 406 isolates, of which 15% were ochratoxin A producers. They were followed by A. ochraceus, with 15 isolates and 87% ochratoxigenics, and A. carbonarius, with only five isolates of which 60% were ochratoxin A producers. The average infection rates for A. niger in black sultanas, plums, figs, dates and white sultanas were 22.0, 8.0, 4.0, 1.5 and 0.5%, respectively. The apricot samples were not contaminated by any fungi or ochratoxin A. Black sultana and dried figs contained the highest contamination with ochratoxin A, with 33 and 26.3% of the samples containing more than 5 µg kg^-1 respectively, while all the white sultanas, dates and plums had no sample that exceeded this limit.     

Production of ochratoxin A by Aspergillus carbonarius on coffee cherries

Robusta coffee cherries collected before and during sun drying from two coffee farms in Thailand were examined for moulds producing ochratoxin A (OA). Aspergillus ochraceus was only detected in one sample, whereas Aspergillus carbonarius was isolated from 7 out of 14 samples. On gamma-irradiated coffee cherries, each of the six tested A. carbonarius strains produced OA. More than 4800 microg kg(-1) of toxin were detected under optimal conditions (25 degrees C, a(w) 0.99). OA production was strongly reduced (230 microg kg(-1)) at an a(w) of 0.94.     

Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus species from coffee beans grown in two regions of Thailand

In 2006 and 2007, 32 Thai dried coffee bean samples (Coffea arabica) from two growing sites of Chiang Mai Province, and 32 Thai dried coffee bean samples (Coffea canephora var. robusta) from two growing sites of Chumphon Province, Thailand, were collected and assessed for the distribution of fungi with the potential to produce ochratoxin A (OTA). The overall percentage of fungal contamination in coffee was 98% and reduced to 60% after surface disinfection. There were remarkable ecological differences in the composition of ochratoxigenic species present in these two regions. Arabica coffee bean samples from the North had an average of 78% incidence of colonization with Aspergillus of section Circumdati with Aspergillus westerdijkiae and A. melleus as the predominant species. Aspergillus spp. of section Nigri were found in 75% of the samples whereas A. ochraceus was not detected. Robusta coffee beans from the South were 98-100% contaminated with predominantly A. carbonarius and A. niger. A. westerdijkiae was only found in one sample. The diversity of the fungal population was probably correlated with the geographical origin of the coffee, coffee cultivar, and processing method. Representative isolates of section Circumdati (52) and Nigri (82) were examined for their OTA production using HPLC with fluorescence detection. Aspergillus westerdijkiae (42 isolates out of 42), A. steynii (13/13), and A. carbonarius (35/35) in general produced large amounts of OTA, while one isolate of A. sclerotiorum produced intermediate amounts of OTA. 13% of the A. niger isolates produced OTA in intermediate amounts. OTA levels in coffee bean samples were analyzed using the Ridascreen OTA ELISA kits. Of the 64 coffee bean samples analyzed, 98% were contaminated with OTA in levels of <0.6-5.5 microg/kg (Arabica) and 1-27 microg/kg (Robusta). Presence of OTA in representative coffee samples was also confirmed by LC-MS/MS after ion-exchange purification.     

Occurrence of fruit rot fungi (Aspergillus section Nigri) on some drying varieties of irrigated grapes

The occurrence of Aspergillus section Nigri on certain varieties of grapes used for dried vine fruit (and especially on Sultana), was surveyed extensively during three harvest seasons (1998, 1999 and 2000). Members of Aspergillus section Nigri were enumerated and identified in a total of 806 samples comprising both fresh fruit as well as partially-dried and fully-dried grapes. Aspergillus aculeatus , A. carbonarius and A. niger were commonly isolated. Of those three species, A. niger showed the highest optimum temperature for growth, as well as highest thermal tolerance. That combination of properties probably accounts for the occurrence of A. niger in over 80% of fruit samples in all three seasons. A. carbonarius was also prevalent on fruit surveyed for fungal rots. Severity of infection with this group of fungi was highest in the seasons when grape berries were rain-damaged. Typically, the Aspergillus count increased during the initial stages of drying. Growth of these moulds while grapes are either still on the vine or during drying carries important implications for human consumption due to the potential for certain strains of these fungi to produce ochratoxin A. Fungal cultures on coconut cream agar plates were screened for production of ochratoxin A via fluorescence emission under UV light. Such fluorescence was observed in all isolates of A. carbonarius , but was not observed in any isolates of either A. aculeatus or A. niger .     

A study of the contamination by ochratoxin A of green and roasted coffee beans

A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 micrograms/kg. Naturally and artificially contaminated samples were roasted at different operation times (5-6 min) to verify the percentage of destruction of the mycotoxin. The percentage ranged from 48% to 87% and from 90% to 100% in artificially and naturally contaminated samples respectively. The beverages prepared from artificially contaminated coffee using the most common types of coffee makers showed no residues of ochratoxin A.     

Inactivation of A. ochraceus spores and detoxification of ochratoxin A in coffee beans by gamma irradiation

Ochratoxin A (OTA) produced in food by Aspergillus ochraceus is known to cause adverse health effects. Among the plantation products, green coffee beans are prone to fungal attack and get contaminated with OTA frequently. A fungal strain isolated from green coffee beans was characterized by morphological analyses as well as internal transcribed spacer (ITS) and 5.8S rDNA sequencing, turned out to be A. ochraceus, however, nontoxigenic. Hence, additional strains of A. ochraceus were procured and characterized for toxin production. Presterilized green coffee beans were spiked with a toxigenic strain and treated with gamma radiation. Minimum inhibitory dose (MID) of gamma radiation for 10(4) and 10(8) spores of A. ochraceus strain per 10 g of green coffee beans was found to be approximately 1 and approximately 2.5 kGy, respectively. The radiation treatment (10 kGy) almost degraded the preformed or in vitro added OTA (50 ppb) in coffee beans. OTA degradation was found to be enhanced with increase in moisture content. Cytotoxicity in terms of cell viability was found to be reduced significantly for radiation treated OTA in MTT [3-(4,5-dimethylthiazole-2yl)-2,5-diphenyl tetrazolium bromide] assay as well as flow cytometric analysis when studied using human intestinal epithelial (Int-407) cells. Similar finding was also observed with E. coli MG1655 cells. Thus the inclusion of gamma radiation treatment in the postharvest processing chain of green coffee beans could help in eliminating toxigenic fungi as well as destroying preformed OTA without affecting the sensory attributes. PRACTICAL APPLICATION: In general, mycotoxins including ochratoxin A (OTA) are highly stable to detoxifying agents. Green coffee beans are prone to fungal attack and could get frequently contaminated with the OTA due to improper drying or rehydration during storage. Gamma radiation processing of green coffee beans was found to eliminate the A. ochraceus spores as well as inactivate OTA without affecting its sensory attributes. Thus inclusion of gamma radiation in the postharvest processing chain of green coffee beans would be very useful for consumer safety and coffee trade.     

Post-harvest practices linked with ochratoxin A contamination of coffee in three provinces of Cordillera Administrative Region,Philippines

One of the emerging concerns in the Cordillera Administrative Region, Philippines is ochratoxin A (OTA) contamination in coffee. During 2015 to 2016, a total of 51 Arabica (Coffea arabica) coffee samples from Benguet province and 71 Robusta (Coffea canephora var. Robusta) coffee samples from the provinces of Ifugao and Kalinga were analysed for OTA contamination. The OTA-producing fungal contaminants during drying and storage of Arabica and Robusta coffee were Aspergillus niger and Aspergillus ochraceus. Ochratoxin A was more commonly detected in Robusta coffee (36.6%) than in Arabica coffee (21.6%). Among the contaminated samples, Robusta coffee cherries in the drying yard had the highest mean OTA level (120.2 μg kg^?1, n = 10) while roasted Robusta coffee beans had the lowest mean level (4.8 μg kg^?1, n = 9). The onset of contamination of Arabica coffee occurred during storage, with a mean OTA level of 46.7 μg kg^?1 (n = 9). Roasted coffee had lower OTA content although five samples had levels >5.0 μg kg^?1. Pearson Chi-square analysis (χ²) and Fisher’s exact test revealed that several post-harvest practices involving non-removal of the husk or hull and mixing of defective coffee were significantly associated with the occurrence of OTA during drying and storage (p < 0.05). No significant associations, however, were identified during roasting. This study suggests that the post-harvest practices in Cordillera Administrative Region should focus on the removal of defective coffee in all stages of post-harvest and rapid reduction of moisture content particularly during drying.     

Ochratoxin A in Brazilian roasted and instant coffees

Thirty-four samples of roast and ground coffee, 14 samples of instant coffee and two samples of decaffeinated instant coffee were collected in markets and supermarkets in the city of Campinas, Brazil, and analysed for ochratoxin A using immunoaffinity columns for clean-up and HPLC with fluorescence detection for quantification. The limit of detection was 0.2 ng/g ochratoxin A. Twenty-three samples of ground and roast coffee were found to be contaminated with the toxin at levels ranging between 0.3 and 6.5 ng/g. The average concentration in all 34 samples was 0.9 ng/g. All samples of instant coffee contained ochratoxin A at levels ranging from 0.5 to 5.1 ng/g, with an average figure of 2.2 ng/g. Roast and ground coffee is the type of coffee most used by Brazilians for the preparation of the beverage. Considering that an average Brazilian adult takes five cups of coffee per day, which corresponds to 30 g of roast and ground coffee, the probable daily intake of ochratoxin A by a 70 kg adult would be 0.4 ng/kg bw, which is far below the current Provisional Tolerable Daily Intake of 14 ng/kg bw for ochratoxin A as set by the Codex Alimentarius. To study the transfer of ochratoxin A into coffee brew, the beverage was prepared by two methods: (a) the drip method and (b) the Brazilian country style method. No significant difference was observed between the two methods in terms of extraction of the toxin using five contaminated samples containing between 0.8 and 6.5 ng/g ochratoxin A. The drip method extracted 86 +/- 15% and the Brazilian country style 74 +/- 20% of the ochratoxin A initially present in the roast and ground coffee.     

Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

The paper analyses the results of the research on drying a variety of giant pumpkin (Justynka – 957). The research involved drying kinetics of pumpkin as well as changes in the volume of 10 mm pumpkin cubes, dried at the temperature of 80 °C, using free (natural) convection and in the forced convection in the tunnel dryer, with the drying factor speed of 1.2 m s⁻¹ and in the fluid bed dryer. Drying kinetics of pumpkin pieces dried in the tunnel dryer, fluid bed dryer and during two-stage initial drying in the tunnel, and in the fluid bed dryer were examined. Measurements results were used to verify the theoretical models of drying kinetics of the first period taking volume shrinkage into consideration, and the second period of the examined processes.     

Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying procedures

The effects of coffee type and drying procedures on the lipid classes and triacylglycerols were determined in coffee samples from Brazil. Three types of coffee (immature, cherry beans and a random mixture of coffee beans) were harvested and dried by two commonly used procedures (conventional oven dryer and patio) and the lipid classes and triacylglycerols were determined. The following six treatments (T₁–T₆) were carried out for the determinations of lipid classes and triacylglycerols: randomly obtained mixed coffee samples dried in a conventional dryer and patio dried (T₁ and T₂, respectively); immature coffee beans dried in a conventional dryer and patio dried (T₃ and T₄, respectively) and cherry beans dried in a conventional dryer and patio dried (T₅ and T₆, respectively). For the six treatments the percentage of sterol esters (SE), triacylglycerols (TAG), terpene esters (TE), monoacylglycerols (MAG), diacylglycerols (DAG) and free fatty acids (FFA) varied in the intervals of 2.0–2.7, 72.1–75.2, 13.1–14.8, 2.7–4.6, 1.8–2.3 and 2.0–2.5, respectively. Twelve triacylglycerol classes with 0 to 7 double bonds were identified. The major components were distearolinolein (25.97 to 37.07%), stearooleolinolein (12.4 to 14.73%) and stearodilinolein (27.7 to 37.77%). There was a significant effect (P>0.05) of type of coffee and drying on the percentage of lipid class-TAG and DAG, respectively, but not for SE, TE, FFA and MAG. For the major TAG class S₂D, only T₃ was different from T₄ (P<0.05), indicating a possible effect of drying on the immature coffee beans. However, no such effects were noted for T₁ and T₂ nor for T₅ and T₆ (P>0.05). For SMD, only T₁ was different from T₄ (P<0.05). For D₂S, T₁ was different from T₂ (P<0.05) as was T₅ from T₆ indicating possible effect of drying on randomly obtained coffee and cherry bean coffee samples.     

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds,Color, and Antioxidant Capacity of Sour Cherries

The aim of this study was to determine the effect of microwave power during the vacuum–microwave drying (VMD) on sour cherries in terms of drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color. The content of phenolic compounds, antioxidant activity, and color change were used as quality indicators of dried sour cherries. Sour cherries were dehydrated by convective drying (CD) at temperatures of 50 °C, 60 °C, and 70 °C and by VMD at the initial microwave power of 240 W, 360 W, and 480 W reduced to 240 W and 120 W in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dry mass. Control samples were prepared by freeze drying (FD). The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity, and color, which was consistent with anthocyanins content. However, VMD turned out to be much better than CD and competitive to FD. The best quality of the dried product and its more attractive color were achieved at VMD at 480 W followed by drying at microwave power reduced to 120 W, which corresponds to anthocyanins content. In addition, the drying process had a positive impact on contents of quercetin and keampferol derivatives. Dried sour cherries have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.     

不同干燥方式对黑茶品质的影响

目的 黑茶传统自然干燥工艺受天气、卫生、效率等因素局限,本文探讨黑茶采用现代机械干燥替代传统干燥的可行性。方法 以云南晒青毛茶渥堆叶为原料,采用不同干燥工艺(热风烘干、远红外干燥、炒干、微波干燥、光波干燥、微波光波混合干燥、晒干、晾干)制成黑茶。分析其感官品质、主要品质成分变化。结果 不同干燥方式加工的黑茶干茶色泽、汤色、叶底基本一致,香气和滋味相差较大。其中热风烘干的黑茶陈香突出,综合品质最高,其游离氨基酸含量较高。远红外干燥的黑茶滋味略带苦味,陈香较弱,其咖啡碱、儿茶素总量较低,滋味的浓度、协调度均不足。炒干的黑茶条索更紧结,香气带陈香较清新,滋味醇和,其可溶性糖、含量相对较高。微波干燥的黑茶滋味甜醇,稍带闷气,其可溶性糖、茶红素含量较高。光波干燥的黑茶茶滋味有甜醇风味及特殊香气,其游离氨基酸含量相对较高。微光波混合干燥的茶有甜醇味,香气略陈,其游离氨基酸、可溶性糖和咖啡碱的含量均介于微波与光波干燥之间,茶多酚的含量高于其他干燥方式。晒干的茶滋味涩,香气为日晒气,其游离氨基酸、可溶性糖含量较低,茶褐素含量高,儿茶素含量较高。晾干的茶滋味有涩味,口感低淡,其游离氨基酸、可溶性糖含量较低,茶褐素含量相对较高。 结论 结合感官品质和理化分析,黑茶加工干燥环节,热风烘干、炒干、微波干燥、光波干燥、微光波混合干燥等现代机械干燥方式可以取代传统的晒干和晾干方式。     

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

Studies were carried out to investigate the impact of different drying processes on the chemical quality traits of raw cocoa beans. The pH of less fermented cocoa is higher than the well‐fermented cocoa’s. The sun‐dried beans pH ranged from 4.5 to 5.5, while the pH of both oven‐ and mixed‐dried beans was between 3.8 and 5.2. The sun‐dried beans contained lower volatile acidity than oven‐dried beans. Artificially dried beans resulted in higher free acidity content when compared to both sun‐ and mixed‐dried beans. Ammonium nitrogen content in raw cocoa beans is not influenced by the drying methods. Free fatty acid content increases slowly but remains below the critical value of 1.75% whatever the drying processes. While oven‐dried beans show the FFA content above 0.70% both of sun‐ and mixed‐dried beans are associated with FFA content below 0.70%.     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.     

Development of a flow-through enzyme immunoassay and application in screening green coffee samples for ochratoxin A with confirmation by high-performance liquid chromatography

A flow-through enzyme immunoassay has been developed for the screening of green coffee bean samples for ochratoxin A (OA) and was later used in a survey on OA in green coffee from different countries. The test has a sensitivity of 8 ng/g, and calculated recoveries ranged from 70 to 89% and from 86 to 95% for spiked and naturally contaminated samples, respectively. There were no significant differences in within-day and between-day assay performance (P > 0.05). Green coffee samples (15 Arabica and 7 Robusta) received from an international coffee trader were analyzed for intrinsic fungal contamination, screened for OA, and subsequently confirmed by high-performance liquid chromatography (HPLC). All 22 samples were contaminated by fungal species of the genus Aspergillus, while Penicillium species were isolated from a mere 13.6% of the total number of samples. Isolates were tested for their ability to produce OA, and only 3.9% were positive. There was no correlation between occurrence of OA-producing isolates and levels of OA in contaminated samples. Results of the screening procedure showed that 4 of the 22 samples were contaminated with 8 ng/g or higher. The HPLC method confirmed that the OA levels ranged from 27 to 168 ng/g. A fifth sample, which was shown to be negative during screening, had an OA concentration of 4 ng/g. There were no false negatives or positives recorded, and the flow-through enzyme immunoassay results correlated with those obtained by HPLC.     

Far-infrared radiation assisted drying of longan fruit

Oversupply of fresh longan (Dimocarpus longan Lour.) from seasonal production in Thailand needs to be preserved in the form of dried product (exported value of over US$70 million in 2009) to prevent it from being damaged by microorganism. Due to well known limitations of hot air (HA) drying, a new technique of using far-infrared radiation (FIR) in combination with hot air and heat pump (HP) dryers for longan is proposed in this study. Longan with initial moisture content of approximately 84–86% w.b. was dried to about 18% w.b. at the drying temperature of 55 °C in the case of combined FIR-heat pump drying and 65 °C in the case of combined FIR-hot air drying with 80% recycled air. In both cases, the electric power supplied to FIR rods was set at 250, 350 and 450 W. The experimental results are presented in terms of the drying kinetics, dried product qualities (color, shrinkage, percentage of rehydration, water activity, texture, and microstructure) and sensory characteristics of the dried product. The results show that FIR in combination with hot air and heat pump drying increases the drying rate of longan by reducing the drying time. FIR also helps to create more porous structure in dried longan, with porosity increasing with the power supplied to the FIR heaters. The formation of porous structure results in a product with lower shrinkage, improved rehydration, lower hardness and lower toughness than samples dried in the absence of FIR. In addition, the FIR dried longan had a stronger red color and appeared darker. Dried longans obtained by HP, HA, combined techniques and the product from the local market, were all rated similarly by a sensory panel for color, shape, flavor and taste. It is worth noting that the overall energy used for FIR-assisted drying processes decreased with the increase in the power supplied to the FIR heaters.