Systematic review and network analysis of fermentation-derived bioactive compounds in Arabica coffee

Fermentation of Arabica coffee has emerged as a promising avenue for generating bioactive compounds with potential functional food applications. This systematic review and network analysis aimed to synthesize evidence on the types of bioactive compounds generated or transformed during Arabica coffee fermentation, the influence of microbial communities and processing parameters on their formation, and the potential health-related functions and applications of these compounds. A comprehensive literature search was conducted in the Scopus database following bibliometric and PRISMA guidelines. The bibliometric analysis revealed a growing research trend, with Brazil leading scientific output and international collaboration networks. The evidence indicates that fermentation significantly modifies organic acids, polyphenols, caffeine, chlorogenic acids, and volatile compounds, primarily mediated by lactic acid bacteria and yeasts. Controlled fermentation strategies including starter inoculation and temperature regulation, were consistently associated with improved metabolite consistency and enhanced sensory attributes. Network mapping further highlighted structured conceptual linkages between microbial succession and metabolite transformation. Several studies associate fermentation-derived metabolites with antioxidant, anti-inflammatory, and neuroprotective potential, supporting their relevance in functional food development. However, heterogeneity in fermentation conditions and limited clinical validation constrain direct health claims. Overall, this review synthesizes current knowledge on microbial metabolite interactions in Arabica coffee fermentation and highlights strategic directions for improving process standardization and functional validation.