Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation

Enhanced Bioactive Coffee Cherry: Infusion of Submerged-Fermented Green Coffee Beans via Vacuum Impregnation

Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic–anaerobic conditions, making it a superior alternative to solid-state fermentation. This study aimed to optimize submerged fermentation conditions for green coffee beans to max...

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Main Authors: Pipat Tangjaidee, Sukan Braspaiboon, Naphatsawan Singhadechachai, Suphat Phongthai, Phatthanaphong Therdtatha, Pornchai Rachtanapun, Sarana Rose Sommano, Phisit Seesuriyachan
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
submerged fermentation
ultrasound treatment
fermented green coffee bean
coffee cherry utilization
bioactive compound infusion
Online Access:https://www.mdpi.com/2304-8158/14/7/1165
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