Coffee-cocoa additives for bio-based antioxidant packaging

Veiga‐Santos, Pricila; Silva, Luciana T.; Souza, Carolina Oliveira de; Silva, Jaff R. da; Albuquerque, Elaine C.C.; Druzian, Janice Izabel

doi:10.1016/j.fpsl.2018.08.005

Cited by 17 publications

(17 citation statements)

References 22 publications

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“…G. gracilis extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured [ 4 , 5 ]. Solid-to-liquid ratio (SLR), extraction time, and ethanol to water ratio were selected as independent variables with experimental ranges and configurations obtained using a Box-Behnken design with three factors, resulting in 15 experimental conditions.…”

Section: Methodsmentioning

confidence: 99%

“…Vacuum skin packaging fixes many of the problems associated with modified atmosphere packaging, but still has a noticeable effect on meat color. Lower oxygen levels have also been linked with less attractive color [ 2 , 3 , 4 , 5 ]. Lipid oxidation is not regarded as a limiting factor for shelf-life in aerobically preserved chilled meat, as it occurs at a slower rate than microbial degradation and discoloration.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives

et al. 2020

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Incorporation of antioxidant agents in edible films and packages often relies in the usage of essential oils and other concentrated hydrophobic liquids, with reliable increases in antimicrobial and antioxidant activities of the overall composite, but with less desirable synthetic sources and extraction methods. Hydroethanolic extracts of commercially-available red macroalgae Gracilaria gracilis were evaluated for their antioxidant potential and phenolic content, as part of the selection of algal biomass for the enrichment of thermoplastic film coatings. The extracts were obtained through use of solid-liquid extractions, over which yield, DPPH radical reduction capacity, total phenolic content, and FRAP activity assays were measured. Solid-to-liquid ratio, extraction time, and ethanol percentages were selected as independent variables, and response surface methodology (RSM) was then used to estimate the effect of each extraction condition on the tested bioactivities. These extracts were electrospun into polypropylene films and the antioxidant activity of these coatings was measured. Similar bioactivities were measured for both 100% ethanolic and aqueous extracts, revealing high viability in the application of both for antioxidant coating purposes, though activity losses as a result of the electrospinning process were above 60% in all cases.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives

et al. 2020

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“…The obtained films were kept in desiccators containing a saturated sodium chloride solution [75% relative humidity (RH), 23 °C] for 10 days before being characterized. The methodology used was adapted from Veiga‐Santos and Scamparini and Veiga‐Santos et al …”

Section: Methodsmentioning

confidence: 99%

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Leal

Rosa

Penha

et al. 2019

J of Applied Polymer Sci

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In this study, formulations of cassava starch and poly(butylene adipate-co-terephthalate) flexible films were developed, with glycerol, coconut nanocellulose, annatto, and citric acid in different concentrations, as well as the effectiveness of the selected materials in fresh-cut mangoes storage was evaluated. The tensile strength of the different formulations varied from 1.90 (E4) to 6.65 MPa (E3c), and the strain varied from 206.31 (E1c) to 278.41% (E8); this variation was dependent on the percentage of the polymer matrix incorporated. The a w values of the formulations ranged from 0.396 (E2) to 0.569 (E3c). The Formulations E4 and E7 (with additives) presented good properties and were selected to condition mangoes. The micrographs of these films showed regions of micropores that can facilitate the diffusion of water from the packaged product to the surface, allowing decreases in moisture and a w , which is associated with higher color maintenance during fruit storage. E7 presented better barrier properties than E4 (lower values of WVP and water solubility) which may have influenced in a positive way to maintain the stability of the package in the studied period. E7 can be considered as a viable alternative for minimally processed mango storage.

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“…Coffee is mainly consumed as a hot drink due to its flavor, taste, and high caffeine content, which has demonstrated to favor concentration [2]. In addition, coffee is also used by many other industries such as food [3], cosmetics [4], pharmacy [5,6] or medicine [7,8]. A regular daily intake of coffee has shown to be beneficial for humans, since it reduces the risk of developing some specific disorders such as cirrhosis [9], Parkinson's disease [10], or bowel cancer [11].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Konieczka

Aliaño-González

Ferreiro-González

et al. 2020

Sensors

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Aroma is one of the main characteristics of coffee specimens. Different mixtures of Arabica and Robusta coffees are usually found in the market to offer specific aroma or flavor profiles to consumers. However, the mixed samples or their proportions are not always identified in the product labels. Since the price of Arabica is much higher than that of Robusta, this lack of information is not only an economical issue but a possible fraud to consumers, besides the potential allergic reaction that these mixtures may trigger in some individuals. In this paper, two sample preparation techniques were compared before the analysis of the total volatile organic compounds (VOCs) found in Robusta, Arabica, and in the mixture from both coffee types. The comparison of the signals obtained from the analyses showed that the VOCs concentration levels obtained from the headspace (HS) analyses were clearly higher than those obtained from the pre-concentration step where an adsorbent, an active charcoal strip (ACS + HS), was used. In the second part of this study, the possibility of using the headspace gas-chromatography ion mobility spectrometry (HS-GC-IMS) for the discrimination between Arabica, Robusta, and mixed coffee samples (n = 30) was evaluated. The ion mobility sum spectrum (IMSS) obtained from the analysis of the HS was used in combination with pattern recognition techniques, namely linear discrimination analysis (LDA), as an electronic nose. The identification of individual compounds was not carried out since chromatographic information was not used. This novel approach allowed the correct discrimination (100%) of all of the samples. A characteristic fingerprint for each type of coffee for a fast and easy identification was also developed. In addition, the developed method is ecofriendly, so it is a good alternative to traditional approaches.

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Coffee-cocoa additives for bio-based antioxidant packaging

Cited by 17 publications

References 22 publications

Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives

Optimization of Extraction Conditions for Gracilaria gracilis Extracts and Their Antioxidative Stability as Part of Microfiber Food Coating Additives

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

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