Conilon coffee: A critical review and bibliometric analysis for the agri-food industry

This study includes a bibliometric analysis and literature review on Conilon coffee and its relevant aspects for the food industry, focusing on its chemical constituents, the application of fermentation as a processing method, and the reuse of waste generated during processing. Relevant articles were selected through a bibliometric analysis of titles indexed in the Web of Science (WoS) and Google Scholar databases. Conilon coffee cultivation, especially in the Brazilian states of Espírito Santo, Rondônia and Bahia, has played a growing role in the global economy, with research focused on strategies to increase productivity, reduce costs and improve nutritional and bioactive quality. The use of agricultural waste as substrates for seedlings and genetic manipulation to develop clonal cultivars are showing promise, although some options may increase the heavy metal content in plants. This review enabled the identification of the main chemical constituents of Conilon coffee and an assessment of their contributions to the product's sensory attributes and bioactive properties. It was clear that the choice of fermentation conditions changes the sensory characterization of coffee, potentially benefiting the overall rating of the beverage. This review also suggests that Conilon coffee residues contain volatile compounds of considerable commercial value, so they should be subjected to extraction methods and subsequently preserved. Acid hydrolysis and microencapsulation can be alternatives for extracting and preserving compounds of interest from Conilon coffee. This work contributes to deepening knowledge about the challenges faced by Conilon coffee and the search for alternatives to increase its market value.