Café conilon: uma revisão acerca dos aspectos de interesse para indústria de alimentos

Abstract

This study consists of a bibliometric analysis and literature review on conilon coffee and its relevant aspects for the food industry, focusing on its chemical constituents, the application of fermentation as a processing process and the reuse of waste generated during processing. The articles were selected through a bibliometric analysis of the titles stored in the Web of Science (WoS) database and Google Scholar. The theoretical and practical aspects were critically analyzed, highlighting the main points of convergence and divergence between the authors. The results made it possible to highlight the main chemical constituents of conilon coffee and note their impact on the sensory and bioactive quality of the product. It was clear that the choice of fermentation conditions modifies the sensory characterization of the coffee and can benefit the overall grade of the drink. This review shows that waste, because it contains volatile compounds of great commercial value, can be subjected to extraction methods and subsequently subjected to means of preserving the compounds. Among the sustainable methods, autohydrolysis is an alternative for extracting the compounds of interest from conilon coffee, as it does not harm the environment. The production of microparticles proved to be a viable means of preserving and subsequently applying these compounds. This work contributes to a deeper understanding of the challenges faced by conilon coffee and the search for alternatives to increase its market value.