Coffee by-product cascara as an edible active coating for enhancing hazelnut preservation and packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-09-01 DOI:10.1016/j.fpsl.2024.101350

Deniz Turan , Yichen Wang , Daan Grundmann , Maxence Paillart , Rudi Dieleman , Anja Rahn

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Abstract

Edible active packaging is an innovative solution that extends the shelf life of products, protect it from contamination, and prevent oxidation, without contributing to additional packaging waste. Here this study explores the potential of utilizing cascara extract, a coffee by-product rich in polyphenols and polysaccharides, as a sustainable material for preserving roasted hazelnuts. Gelatin and glycerol are investigated as additives to enhance film properties. Optimal formulations were exhibited promising barrier performance, antioxidant activity and low surface energy. Based on Response Surface Methodology (RSM), the formulation consisted of 5.1 % w/v gelatin as the primary film-forming agent, 89.2 % w/v cascara extract as an active component, 5.7 % w/v glycerol as a plasticizer, showed the highest oxygen barrier property. Accelerated shelf-life testing (ASLT) at 35 and 45 °C indicated selected cascara coating potentially doubling hazelnut shelf life. The cascara edible coating had a brown film appearance which can be acceptable for dark coloured food products in future application. Despite deviations in color, cascara offers potential for sustainable packaging, opening avenues for innovative solutions.

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将咖啡副产品 cascara 用作可食用活性涂层，以提高榛子的保存和包装效果

可食用活性包装是一种创新的解决方案，可延长产品的保质期，防止产品受到污染和氧化，同时不会造成额外的包装废物。本研究探讨了利用富含多酚和多糖的咖啡副产品 cascara 提取物作为保存烤榛子的可持续材料的潜力。研究还将明胶和甘油作为添加剂，以增强薄膜的特性。最佳配方具有良好的阻隔性能、抗氧化活性和低表面能。根据响应面方法（RSM），由 5.1 % w/v 明胶作为主要成膜剂、89.2 % w/v 苁蓉提取物作为活性成分、5.7 % w/v 甘油作为增塑剂组成的配方显示出最高的氧气阻隔性能。在 35 和 45 °C 温度条件下进行的加速货架期测试（ASLT）表明，所选的苁蓉涂层可使榛子的货架期延长一倍。卡斯卡洛食用涂层的外观呈棕色，可用于深色食品。尽管在颜色上存在偏差，但 cascara 为可持续包装提供了潜力，为创新解决方案开辟了道路。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.