Home
logo

    Welcome to the National Federation of Coffee Growers Publishing

  1. Home
  2. Informe del Gerente General FNC
  3. Informe de Gestión FNC
  4. Informe Anual Cenicafé
  5. Anuario Meteorológico Cafetero
  6. Atlas Cafeteros
  7. Avances Técnicos Cenicafé
  8. Biocartas
  9. Boletín Agrometeorológico Cafetero
  10. Boletín Cafetero
  11. Boletín Estado Fitosanitario
  12. Boletín de Extensión FNC
  13. Boletín Técnico Cenicafé
  14. Brocartas
  15. Café al Día Podcast
  16. Calendario de Floración
  17. Colección Libros 80 años
  18. Colección Libros 85 años
  19. Comportamiento de la Industria
  20. Infografías Cenicafé
  21. Las Aventuras del Profesor Yarumo
  22. Libros Proyecto Manos al Agua
  23. Libros y Manuales
  24. Memorias de la Cumbre de Café
  25. Memorias Seminario Científico
  26. Normas Técnicas del Sector Cafetero
  27. Paisaje Cultural Cafetero
  28. Patentes Cenicafé
  29. Publicaciones Científicas Externas
  30. Radionovela Mi Finca
  31. Revista Cafetera de Colombia
  32. Revista Cenicafé
  33. Revista Ensayos sobre Economía
  34. Software Cenicafé
  35. Tips del Profesor Yarumo
  36. Yarumadas Programa Radial

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.

References (See)

  1. Abreu, G., Rosa, S., Cirillo, M. A., Malta, M. R., Clemente, A., & Borém, F. M. (2017). Simultaneous optimization of coffee quality variables during storage. Revista Brasileira de Engenharia Agrícola e Ambiental, 21(1), 56–60. https://doi.org/10.1590/1807-1929/agriambi.v21n1p56-60
  2. Abreu, G. F., Borém, F. M., Oliveira, L. F. C., Almeida, M. R., & Alves, A. P. C. (2019). Raman spectroscopy: A new strategy for monitoring the quality of green coffee beans during storage. Food Chemistry, 287, 241–248. https://doi.org/10.1016/j.foodchem.2019.02.019
  3. Abreu, G. F., Rosa, S. D. V. F., Coelho, S. V. B., Pereira, C. C., Malta, M. R., Fantazzini, T. B., & Vilela, A. L. (2023). Influence Of Hulling And Storage Conditions On Maintaining Coffee Quality. Anais da Academia Brasileira de Ciências, 95(4), e20190612. https://doi.org/10.1590/0001-3765202320190612
  4. Anokye-Bempah, L., Han, J., Kornbluth, K., Ristenpart, W., & Donis-González, I. R. (2023). The use of desiccants for proper moisture preservation in green coffee during storage and transportation. Journal of Agriculture and Food Research, 11, 100478. https://doi.org/10.1016/j.jafr.2022.100478
  5. Aung Moon, S., Wongsakul, S., Kitazawa, H., & Saengrayap, R. (2022). Lipid Oxidation Changes of Arabica Green Coffee Beans during Accelerated Storage with Different Packaging Types. Foods, 11(19), 3040. https://doi.org/10.3390/foods11193040
  6. Borém, F. M., Abreu, G. F. D., Alves, A. P. D. C., Santos, C. M. D., & Teixeira, D. E. (2021). Volatile compounds indicating latent damage to sensory attributes in coffee stored in permeable and hermetic packaging. Food Packaging and Shelf Life, 29, 100705. https://doi.org/10.1016/j.fpsl.2021.100705
  7. Borém, F. M., Matias, G. C., Alves, A. P. C., Haeberlin, L., Santos, C. M. D., & Rosa, S. D. V. F. D. (2023). Effect of storage conditions on the chemical and sensory quality of pulped natural coffee. Journal of Stored Products Research, 104, 102183. https://doi.org/10.1016/j.jspr.2023.102183
  8. Borém, F. M., Ribeiro, F. C., Figueiredo, L. P., Giomo, G. S., Fortunato, V. A., & Isquierdo, E. P. (2013). Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging. Journal of Stored Products Research, 52, 1–6. https://doi.org/10.1016/j.jspr.2012.08.004
  9. Borém, F. M., Ribeiro, F. C., Figueiredo, L. P., Giomo, G. S., Siqueira, V. C., & Dias, C. A. (2019). Sensory analysis and fatty acid profile of specialty coffees stored in different packages. Journal of Food Science and Technology, 56(9), 4101–4109. https://doi.org/10.1007/s13197-019-03879-3
  10. Cardelli, C., & Labuza, T. P. (2001). Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee. LWT - Food Science and Technology, 34(5), 273–278. https://doi.org/10.1006/fstl.2000.0732
  11. Coradi, P. C., Borém, F.M., Saath, R., & Marques, E. R. (2007). Effect of Drying and Storage Conditions on the Quality of washed coffee. Coffee Science, 2(1), 38–47. https://coffeescience.ufla.br/index.php/Coffeescience/article/view/37
  12. Demianova, A., Bobkova, A., Polakova, K., Jurcaga, L., Bobko, M., Lidikova, J., Mesarosova, A., Belej, L., & Bucko, O. (2023). Moisture content and its possible effect on textural properties and color of green coffea arabica. Journal of microbiology, biotechnology and food sciences, 12(5), e9491. https://doi.org/10.55251/jmbfs.9491
  13. Donovan, N. K., Foster, K. A., & Parra Salinas, C. A. (2019). Analysis of green coffee quality using hermetic bag storage. Journal of Stored Products Research, 80, 1–9. https://doi.org/10.1016/j.jspr.2018.11.003
  14. Fu, B., & Labuza, T. P. (1997). Shelf-Life Testing: Procedures and Prediction Methods. En M. C. Erickson & Y.-C. Hung (Eds.), Quality in Frozen Foods (pp. 377–415). Springer US. https://doi.org/10.1007/978-1-4615-5975-7_19
  15. Giulia, S., Eloisa, B., Giulia, R., Gloria, P., Carlo, B., & Erica, L. (2023). Evaluation of the behaviour of phenols and alkaloids in samples of roasted and ground coffee stored in different types of packaging: Implications for quality and shelf life. Food Research International, 174, 113548. https://doi.org/10.1016/j.foodres.2023.113548
  16. Gómez, C. R., Gallego, C. P., Echeverri, L. F., Pabón, J., Ortiz, A., & Osorio, V. (2023). Determinación de compuestos químicos del café tostado por Espectroscopia de Infrarrojo Cercano (NIRS). Revista Cenicafé, 74(1), e74104. https://doi.org/10.38141/10778/74104
  17. Iamanaka, B. T., Teixeira, A. A., Teixeira, A. R. R., Vicente, E., Frisvad, J. C., Taniwaki, M. H., & Bragagnolo, N. (2014). Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage. Food Research International, 64, 166–170. https://doi.org/10.1016/j.foodres.2014.06.017
  18. International Organization for Standardization. (2003). ISO 6673:2003—Green coffee—Determination of loss in mass at 105 degrees C. https://www.iso.org/standard/38375.html
  19. Król, K., Gantner, M., Tatarak, A., & Hallmann, E. (2020). The content of polyphenols in coffee beans as roasting, origin and storage effect. European Food Research and Technology, 246(1), 33–39. https://doi.org/10.1007/s00217-019-03388-9
  20. Maman, M., Sangchote, S., Piasai, O., Leesutthiphonchai, W., Sukorini, H., & Khewkhom, N. (2021). Storage fungi and ochratoxin A associated with arabica coffee bean in postharvest processes in Northern Thailand. Food Control, 130, 108351. https://doi.org/10.1016/j.foodcont.2021.108351
  21. Orfanou, F., Dermesonlouoglou, E. K., & Taoukis, P. S. (2019). Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. Journal of Food Science, 84(10), 2983–2994. https://doi.org/10.1111/1750-3841.14756
  22. Palacios-Cabrera, H. A., Menezes, H. C., Iamanaka, B. T., Canepa, F., Teixeira, A. A., Carvalhaes, N., Santi, D., Leme, P. T. Z., Yotsuyanagi, K., & Taniwaki, M. H. (2007). Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production. Journal of Food Protection, 70(1), 164–171. https://doi.org/10.4315/0362-028X-70.1.164
  23. Palareti, G., Legnani, C., Cosmi, B., Antonucci, E., Erba, N., Poli, D., Testa, S., & Tosetto, A. (2016). Impact of storage conditions on fungal community composition of green coffee beans Coffea arabica L. stored in jute sacks during one year. International Journal of Laboratory Hematology, 38(1), 42–49. https://doi.org/10.1111/ijlh.12426
  24. Rendón, M. Y., De Jesus Garcia Salva, T., & Bragagnolo, N. (2014). Impact of chemical changes on the sensory characteristics of coffee beans during storage. Food Chemistry, 147, 279–286. https://doi.org/10.1016/j.foodchem.2013.09.123
  25. Ribeiro, F. C., Borém, F. M., Giomo, G. S., De Lima, R. R., Malta, M. R., & Figueiredo, L. P. (2011). Storage of green coffee in hermetic packaging injected with CO2. Journal of Stored Products Research, 47(4), 341–348. https://doi.org/10.1016/j.jspr.2011.05.007
  26. Specialty Coffee Association. (2003). Cupping Protocols. Protocols & Best Practices. https://sca.coffee/research/protocols-best-practices
  27. Selmar, D., Bytof, G., & Knopp, S.-E. (2008). The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors. Annals of Botany, 101(1), 31–38. https://doi.org/10.1093/aob/mcm277
  28. Toci, A. T., Neto, V. J. M. F., Torres, A. G., & Farah, A. (2013). Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. LWT - Food Science and Technology, 50(2), 581–590. https://doi.org/10.1016/j.lwt.2012.08.007
  29. Tripetch, P., & Borompichaichartkul, C. (2019). Effect of packaging materials and storage time on changes of colour, phenolic content, chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor). Journal of Stored Products Research, 84, 101510. https://doi.org/10.1016/j.jspr.2019.101510
  30. Zarebska, M., Stanek, N., Barabosz, K., Jaszkiewicz, A., Kulesza, R., Matejuk, R., Andrzejewski, D., Bilos, k., & Porada, A. (2022). Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions. Scientific Reports, 12(1), 2674. https://doi.org/10.1038/s41598-022-06676-9

Most read articles by the same author(s)

1 2 3 > >> 

Language

Keywords

Indexada en

Crossref Member Badge
ouriginal
ouriginal
 

Information