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AI Meets Citrus Waste: Coffee Bean Processing with Orange Peel Flour

Author

Listed:
  • Juan Carlos DelaVega-Quintero

    (Agroindustrial Products from Residues Research Group, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

  • Jimmy Nuñez-Pérez

    (Agroindustrial Products from Residues Research Group, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

  • Betzabé Troya

    (School of Agroindustry, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

  • Marco Lara-Fiallos

    (Agroindustrial Products from Residues Research Group, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

  • José-Manuel Pais-Chanfrau

    (Agroindustrial Products from Residues Research Group, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

  • Rosario Espín-Valladares

    (Agroindustrial Products from Residues Research Group, Universidad Técnica del Norte, Ibarra 100150, Ecuador)

Abstract

Orange peel represents 50% of the fruit, and more than 124 million tons are consumed worldwide, which represents a worrying contamination problem. This study sought to add this waste as flour in coffee fermentation to enhance the process. Since this is a new alternative in the processing of coffee beans, the study focused on modelling the reducing sugars of coffee fermentation by adding citrus waste to relate artificial intelligence to the practical application of using waste in production processes. Standardised analyses were performed regarding pH (4.86 ± 0.05), humidity (8.17 ± 0.74%), ash content (4 ± 0.03%), and reducing sugars (20.23 ± 0.20 mg/mL), and orange peel flour was added to coffee beans at concentrations of 0, 2, 4, and 6% for solid-state fermentation. The results indicate that the 2% concentration accelerated fermentation times, increased reducing sugars, and maintained favourable sensory qualities in the coffee (flavour profile of delicate fruity and floral notes). Artificial neural networks revealed a strong overall correlation (R 2 = 0.866) between pH changes and sugar concentrations throughout the process. This research highlights the potential of utilizing orange peel flour to enhance coffee fermentation, supporting further investigation into their application across various stages of coffee processing to maximise overall quality and environmental benefits.

Suggested Citation

  • Juan Carlos DelaVega-Quintero & Jimmy Nuñez-Pérez & Betzabé Troya & Marco Lara-Fiallos & José-Manuel Pais-Chanfrau & Rosario Espín-Valladares, 2025. "AI Meets Citrus Waste: Coffee Bean Processing with Orange Peel Flour," Sustainability, MDPI, vol. 17(5), pages 1-15, March.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:5:p:2152-:d:1603798
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    References listed on IDEAS

    as
    1. Christina Andrianou & Konstantinos Passadis & Dimitris Malamis & Konstantinos Moustakas & Sofia Mai & Elli Maria Barampouti, 2023. "Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste," Sustainability, MDPI, vol. 15(3), pages 1-13, January.
    2. Alessia Amato & Marianna Mastrovito & Alessandro Becci & Francesca Beolchini, 2021. "Environmental Sustainability Analysis of Case Studies of Agriculture Residue Exploitation," Sustainability, MDPI, vol. 13(7), pages 1-19, April.
    3. Edilson León Moreno Cárdenas & Arley David Zapata-Zapata & Daehwan Kim, 2020. "Modeling Dark Fermentation of Coffee Mucilage Wastes for Hydrogen Production: Artificial Neural Network Model vs. Fuzzy Logic Model," Energies, MDPI, vol. 13(7), pages 1-13, April.
    4. Matteo Vitale & María del Mar Barbero-Barrera & Santi Maria Cascone, 2021. "Thermal, Physical and Mechanical Performance of Orange Peel Boards: A New Recycled Material for Building Application," Sustainability, MDPI, vol. 13(14), pages 1-16, July.
    Full references (including those not matched with items on IDEAS)

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