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Characterization of the shelf life of vacuum-packed excelso coffee under different storage conditions Caracterización del tiempo de conservación de café excelso empacado al vacío en diferentes condiciones de almacenamiento

How to Cite
Osorio, V., Pabón, J., Gallego, C. P., Gómez, C. R., & Mira-Rada, B. E. (2025). Characterization of the shelf life of vacuum-packed excelso coffee under different storage conditions. Cenicafe Journal, 76(1), e76102. https://doi.org/10.38141/10778/76102
PDF (Spanish) FLIP

Published: June 30, 2025

DOI
https://doi.org/10.38141/10778/76102
Dimensions
PlumX
Keywords
Actividad de agua

calidad

empaque

humedad relativa

vacío

vida útil

water activity

quality

packaging

humidity

vacuum

shelf life

Numero
Vol. 76 No. 1 (2025): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Valentina Osorio
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-1166-0165

Jenny Pabón
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0003-1576-2297

Claudia Patricia Gallego
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-1532-8055

Claudia Rocío Gómez
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-0685-8337

Beatriz Eugenia Mira-Rada
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0001-5683-7190

Summary

The storage of coffee is a critical stage for preserving the physical and sensory characteristics of the beverage, which are established during the cultivation and processing stages. Shelf life (SL) refers to the time elapsed between the production of a food product and its consumption, during which its physical, chemical, or microbiological properties remain unaltered under specified conditions. This  study  focused  on  characterizing and  describing  the  period  during  which  vacuum-packed green coffee retains its quality properties under four contrasting storage conditions over 365 days. Additionally, the secondary shelf life (SSL) was determined after vacuum loss, simulating a storage period of 90 days. During vacuum-packaged primary storage, an increase in moisture content from 11.90% to 12.50% and in water activity from 0.6146 to 0.6709 was observed at the site with the highest storage temperature (T) and relative humidity (RH). Conversely, in the storage site with lower T and RH, sensory quality was preserved for up to 365 days. In secondary storage, the appearance of defects depended on the changes in the beans caused by the initial primary storage conditions. Coffee stored at higher temperatures showed a  progressive  increase  in  sensory  defects,  with  66.66%  of  the  samples  exhibiting  defects  after  120  days  and  100%  after 240 days. Using Weibull risk analysis, the SL of vacuum-packed coffee stored at T=20 °C and RH=80% was estimated to be 248 days

Author biography (See)

Valentina Osorio, Centro Nacional de Investigaciones de Café

 Investigador Científico II. Disciplina de Calidad. Cenicafé.

Jenny Pabón, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé. 

Claudia Patricia Gallego, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé. 

Claudia Rocío Gómez, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé. 

Beatriz Eugenia Mira-Rada, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Biometría, Cenicafé.

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