Physicochemical Characterization of a Beverage Produced from Roasted Coffee Leaves

Authors

  • Nikolas Bernardes Paula Universidade de Uberaba – Uniube, Brasil
  • José Roberto Delalibera Finzer Universidade de Uberaba – Uniube, Brasil
  • Mauro Luiz Begnini Universidade de Uberaba – Uniube, Brasil

DOI:

https://doi.org/10.31496/retii.v2i1.1896

Keywords:

enzyme inactivation, colorimetry, drying, sensory analysis

Abstract

Brazil ranks first in the production and export of coffee with a volume of 50.9 million bags in 2023. Therefore, this study was developed with the objective of evaluating the processing of coffee leaves, generating a product with greater added value. The coffee leaves were divided into two distinct groups for enzymatic inactivation in times of 60 and 120s, respectively. The leaves were dried in a dehydrator with continuous air circulation at 60º C for 4 hours, resulting in a product with a final moisture content of approximately 3%. After drying, the material was taken to the knife mill for characterization. The colorimetric analysis of the leaves allowed us to observe the difference in color between the leaves according to the enzymatic inactivation time of each group. After the sensory analysis, we obtained a positive return in relation to the product, with a slight preference for the sample with added sugar. The analysis of variance showed that there was no significant difference between the sample treatments.

Author Biographies

Nikolas Bernardes Paula, Universidade de Uberaba – Uniube, Brasil

Holds a degree in Chemical Engineering from the Universidade de Uberaba – Uniube.

José Roberto Delalibera Finzer, Universidade de Uberaba – Uniube, Brasil

Holds a degree in Chemical Engineering from Universidade Federal de Uberlândia (1973), a master's degree in Food Engineering from Universidade Estadual de Campinas (1984), and a Ph.D. in Food Engineering from Universidade Estadual de Campinas (1989). Currently, he is a professor in the Undergraduate Chemical Engineering Program at Universidade de Uberaba (UNIUBE), Coordinator of the Professional Master's Program in Chemical Engineering, and a professor in the Master's Program in Animal Health and Production in the Tropics. Previously, he was a professor in the Graduate and Undergraduate Chemical Engineering Programs at Universidade Federal de Uberlândia and a CNPq research productivity fellow at the same institution. He also served as a professor in the Food Engineering Program at Universidade Regional Integrada do Alto Uruguai e das Missões (Erechim, RS) and in the Food Engineering Program at Faculdades Integradas FAZU (Uberaba, MG). He has expertise in Chemical and Food Engineering, with an emphasis on Industrial Operations and Equipment for the Food and Chemical Industries. His main research topics include drying, crystallization (sucrose and citric acid), drying of pasty materials and drying with inert media, coffee and grain drying, heat and mass transfer in vibrated systems, sucrose production, biodiesel manufacturing, and mass and energy balances.

Mauro Luiz Begnini, Universidade de Uberaba – Uniube, Brasil

Graduated in Industrial Chemistry from Universidade Federal de Santa Maria (1992); Industrial Pharmacy from Universidade de Uberaba (2008); and holds a Licenciatura in Chemistry from Universidade de Uberaba (2022). Master’s degree in Chemistry, with a concentration in Organic Chemistry, from Universidade Federal de Santa Maria – UFSM (1994), and Ph.D. in Sciences, with a focus on Organic Chemistry, from FFCLRP/USP, Universidade de São Paulo (1999). Served as coordinator of the Licenciatura programs in Chemistry, both in-person and distance learning modalities, at Universidade de Uberaba (2003–2006). Worked as a temporary professor at Universidade Federal do Triângulo Mineiro (UFTM) from January 2012 to December 2014 in the Licenciatura in Chemistry program, teaching courses in Fundamentals of Chemistry, Organic Chemistry, Biochemistry, and Project Development Studies (EDP). Founder of the Chemical Engineering program and its coordinator from its creation in 2008 until December 2021. Currently a professor at Universidade de Uberaba in the undergraduate programs of Environmental Engineering, Industrial Pharmacy, Biomedicine, and Chemical Engineering. Since 2016, serves as a permanent professor in the Graduate Program in Chemical Engineering – Professional Master's (PPGEQ) at Universidade de Uberaba – UNIUBE.Has research experience in the fields of chemistry and chemical engineering, with an emphasis on Organic Chemistry, working mainly on the following topics: Organic Synthesis, Biofuels, Mass Balance, Chemistry Education, Extraction and Bioassays of Naturally Occurring Products, Technological Chemistry, Distance Education (EAD), Pharmacobotany, Phytochemistry, and Hydrozirconation Reactions of Acetylenic Selenides and Tellurides.

References

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Published

2025-07-25

How to Cite

Paula, N. B., Finzer, J. R. D., & Begnini, M. L. (2025). Physicochemical Characterization of a Beverage Produced from Roasted Coffee Leaves. Revista De Engeharia, TI E Inovação, 2(1), 1–12. https://doi.org/10.31496/retii.v2i1.1896

Issue

Vol. 2 No. 1 (2025): Publicação Contínua - ISSN: 2966-2508

Section

Artigos

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