Nelson Gutiérrez-Guzmán

Artificial intelligence is increasingly used to support engineering decisions in quality monitoring and shelf-life management of packaged foods. We introduce a publicly accessible dataset and an interpretable nonlinear multi-output regression approach for multivariate shelf-life monitoring of achira-starch biscuits during storage. The dataset comprises (i) initial characterization of 35 samples (triplicate measurements of moisture content, water activity, texture, CIELab color, and mid-infrared spectra acquired by attenuated total reflectance Fourier transform infrared spectroscopy over 4000–650 cm−1) and (ii) a controlled 30-day storage assessment with measurements at 0, 5, 15, 20, and 30 days, including sensory acceptability scores. We propose kernel partial least squares regression with a radial basis function kernel to model nonlinear couplings between storage descriptors and multiple quality responses simultaneously. The method is evaluated under a clearly defined train/validation/test protocol and benchmarked against standard baselines (linear partial least squares regression and representative nonlinear regressors), reporting coefficient of determination and error metrics for each output. Results show that kernel partial least squares regression provides accurate, stable multivariate predictions and offers a practical decision-support layer to anticipate moisture-driven quality losses and to optimize storage and packaging strategies. Dataset and code are released to ensure full replicability.

The use of starter cultures including yeasts and Lactic Acid Bacteria (LAB) in coffee fermentation can enhance cup quality by diversifying its sensory profiles. This study evaluated the effect of Candida sphaerica and Lactiplantibacillus plantarum inoculation during the fermentation of Colombia variety coffee, using a semi-washed process, in two agroecological zones of Huila, Colombia (CAZ 1 and CAZ 3). Four treatments were applied: I) TYEAS (yeast addition), II) TLAB (LAB addition), III) CT (without microorganisms), and IV) TAMB (ambient conditions), all in duplicate. Fermentation lasted 24 hours. The final LAB populations in CAZ 1 ranged from 8.45 to 9.08 log CFU/ml, and yeast populations ranged from 7.34 to 8.13 log CFU/ml. In CAZ 3, LAB ranged from 8.57 to 9.23 log CFU/ml, and yeasts from 7.75 to 8.17 log CFU/ml. Fermentation temperatures ranged from 23.02 °C to 26.52 °C, pH ranged from 4.07 to 5.18, and soluble solids from 8.27 to 11.83 °Brix. All treatments achieved SCA scores above 80, classifying them as specialty coffees. The use of inoculation and the semi-washed process favored complex sensory profiles, with an emphasis on fruity and sweet notes such as honey, molasses, panela, caramel, brown sugar, dates, yellow fruits, red fruits, citrus, and soursop. These results indicate that the use of C. sphaerica and L. plantarum is an effective strategy to intensify and diversify coffee sensory profiles, improving quality and market differentiation.

Controlled post-harvest fermentation is increasingly used to enhance specialty coffee quality by modulating microbial metabolism and sensory differentiation. This work compared controlled fermentation with the commercial yeast Saccharomyces cerevisiae Lalcafé CIMA™ (Lallemand®) for 40 h (LV1-T40) or 60 h (LV1-T60) with the traditional 7P-Fermaestro® process from Cenicafé (F) in Coffea arabica L. var. Castillo. Three treatments were evaluated over three successive harvests under a completely randomized design. Physical quality of dry parchment coffee, sensory attributes according to the Specialty Coffee Association protocol, caffeine, chlorogenic acids, and trigonelline contents by HPLC-DAD, and FT-NIR spectral profiles were analyzed. Initial fermentation conditions were comparable among treatments. Yeast inoculation promoted stronger acidification and soluble-solids depletion, indicating more active fermentation dynamics. Physical quality was influenced mainly by harvest rather than treatment. Sensory analysis showed that fermentation significantly affected fragrance/aroma, flavor, balance, and final SCA score, with LV1-T60 showing the best overall cup performance. Caffeine and chlorogenic acid contents were not significantly affected by treatment, whereas trigonelline was significantly higher in LV1-T60. FT-NIR spectra showed high global similarity among treatments, although chemometric analysis detected subtle treatment-related variations. Overall, 60 h yeast-assisted fermentation improved cup quality while preserving physical quality and producing moderate chemical changes.

Coffee processing, particularly through wet and semidry methods, generates significant amounts of residual biomass, especially during the pulping stage. Coffee pulp contains carbohydrates, proteins, fiber, minerals, sugars, fats, caffeine, and phenolic compounds, and has been identified as a promising ingredient for food development. This study is aimed at developing a beverage from dehydrated and roasted coffee pulp, packaged in compostable single‐serve pods, and at evaluating how roasting and grinding levels influence its physical properties and sensory quality. The roasted pulp was characterized as follows: °Brix (1.13 ± 0.06–2.23 ± 0.06), moisture content (6.53 % ± 0.07 % –6.60 % ± 0.07 % ), tapped density (0.56 ± 0.0 g/mL–0.68 ± 0.0 g/mL), and color in CIELAB coordinates ( L ∗: 23.53 ± 0.85–27.97 ± 1.08; a ∗: 6.23 ± 0.45–8.13 ± 0.32; b ∗: 7.17 ± 0.57–10.00 ± 0.78). The beverages were prepared from the capsules and evaluated for soluble solids extraction yield. A trained sensory panel assessed the beverage acceptance based on acidity, body, and overall impression. Roast profile 2 (110°C for 10 min) achieved the highest acceptance and was perceived with descriptors honey, caramel, dried pineapple, mandarin, vanilla, tamarind, and floral notes. The results suggest the potential of roasted and encapsulated coffee pulp as a sustainable and sensorially attractive beverage. Roasting and grinding profiles significantly influenced quality attributes. Further studies are recommended to optimize processing conditions, assess environmental and storage performance, and evaluate broader consumer acceptance.

Rapa Nui preserves an isolated lineage of Coffea arabica var. Typica with remarkable genetic purity, high homozygosity, and distinctive biochemical and sensory traits. Integrated genetic, sensory, and chemical analyses reveal its potential as a unique clonal reservoir with value for conservation and climate resilience. These findings highlight the island’s relevance for specialty coffee, sustainable development, and diversification of global Arabica genetic resources.

El cacao constituye una de las apuestas de futuro más sólidas para el desarrollo económico y social de las zonas rurales de Colombia. En el país, el cacao y su agroindustria han sido priorizados como cadena productiva y una alternativa de enorme interés para la construcción de la paz en un escenario de posconflicto. El cacao colombiano tiene como ventaja comparativa que el 95 % del total producido se considera fino o de sabor, y del cual se obtienen “elaborados premium” o se emplea en mezclas para mejorar la calidad del cacao corriente, y solo el 5 % de la oferta mundial tiene esta característica, por lo que se convierte en un producto muy demandado. El país ocupa el décimo puesto en el mercado exportador del grano y sus derivados, y suple solo el 1 % de la demanda mundial; es en este mercado donde los productores colombianos pueden encontrar oportunidades para crecer con sus exportaciones. No obstante, todavía hay retos importantes que debe asumir la cadena de cacao chocolate, en temas técnicos muy ligados al proceso productivo, que permitan incrementar la producción y calidad del grano. Por lo anterior, este libro presenta resultados de investigaciones recientes desarrolladas en el departamento del Huila (Colombia), en aspectos críticos del cultivo, como manejo de monilia y carmenta, estandarización de procesos poscosecha, selección de genotipos de cacao con atributos de rendimiento y calidad, contribución de especies forestales a la absorción de cadmio y carbono, y nivel de tecnología empleado por los productores. Los resultados que se presentan en esta publicación pueden ser extrapolados y aplicados en otras regiones del país.