Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality

Ferreira, Laura Fonseca; Abreu, Giselle Figueiredo de; Lago, Amanda Maria Teixeira; Figueiredo, Luísa Pereira; Borém, Flávio Meira; Martins, Maria Alice; Borges, Soraia Vilela; Dias, Marali Vilela

doi:10.1016/j.lwt.2018.05.037

Cited by 16 publications

(6 citation statements)

References 24 publications

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“…Ribeiro et al investigated the physical, chemical, and sensory qualities of green coffee beans during storage in different types of packaging [12]. Edible biopolymer coating was used as a barrier coating to preserve the water content, colour, and sensory quality, and the results indicated that the use of starch, 3 h of pre-drying, and a single immersion was the best protocol to retain the colour and water contents of coated green coffee beans [13]. To the best of our knowledge, very limited information is available regarding the impact of accelerated storage on the lipids composition of green coffee beans.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

et al. 2020

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The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content, p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.

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Section: Introductionmentioning

confidence: 99%

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

et al. 2020

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“…The water contact angle was estimated by the optical method using a goniometer (Krüss, Germany) equipped with image analysis software. Drops (2 μl) of milli‐Q water were deposited on the film, and the contact angles ( o ) were measured (Ferreira et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…Drops (2 μl) of milli-Q water were deposited on the film, and the contact angles ( o ) were measured (Ferreira et al, 2018).…”

Section: Water Contact Anglementioning

confidence: 99%

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Dias

Azevedo

Ferreira

et al. 2021

J Food Process Engineering

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The development of natural biodegradable polymers to partially or totally replace synthetic polymers may be advantageous in food packaging, mainly when are associated with additional features such as active packaging. This article aimed to evaluate the effect of tocopherol concentration (0, 5, 10, and 20%) and modified montmorillonite clay (MMT15A) nanoparticles (0 and 1%) on the properties of chitosan (CS) films. The addition of tocopherol provided antioxidant activity and improved the thermal stability of the films, and acted as a plasticizer, decreasing the tensile strength, elastic modulus, and glass transition temperature of the films. Although MMT15A and tocopherol did not change the water vapor permeability, an improvement of the mechanical strength and lower equilibrium moisture content was observed when compared to the treatment made with CS alone. Both MMT15A and tocopherol allowed the production of bio‐nanocomposites with thermal, morphological, mechanical, and water‐resistant properties to be used as an antioxidant in packaging materials. Practical Applications The films containing both montmorillonite (MMT15A) and tocopherol presented an improved mechanical strength, thermal stability, and antioxidant activity when compared to the films containing the only tocopherol. Therefore, it was possible to develop antioxidant chitosan films with improved properties using up to 20% tocopherol and MMT15A. At this tocopherol and MMT 15A concentrations, the films may also be used to nutritionally enrich food, adding value to the package and the conditioned product. Furthermore, the films can also be considered edible films with combined properties.

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“…Coffee is marketed according to its qualitative parameters (Ferreira et al, 2018). Several studies have sought to correlate the chemical composition of coffee beans, such as the sugar, acid and volatile compound contents, with the sensory attributes of the beverage (Fernandes et al, 2014;Martins et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have sought to correlate the chemical composition of coffee beans, such as the sugar, acid and volatile compound contents, with the sensory attributes of the beverage (Fernandes et al, 2014;Martins et al, 2019). The chemical composition of coffee beans depends on several factors, including those related to plant characteristics, such as species and variety; edaphoclimatic factors; harvesting, processing, drying, storage, grinding and transport conditions; and the method used to prepare the beverage for consumption (Alves et al, 2017;L. F. Ferreira et al, 2018;Pereira et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

Moreira

Corrêa

Macedo

et al. 2021

RSD

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Coffee quality is influenced by several factors, including the drying conditions. Therefore, this study evaluated the influence of the relative humidity of the drying air on the quality attributes of the coffee beverage. Arabica coffee (Coffea arabica L.) fruits were selectively harvested. The samples were dried in two steps in a fixed-bed dryer at an air speed of 0.33 ms-1. In the first step, drying was performed until the water content was 0.428 g of water g of dry matter-1, without controlling the dew point temperature. The second step was performed until the water content was 0.123 g of water/g of dry matter-1, with dew point temperature control. A total of 11 treatments were tested involving nine combinations of dry bulb temperatures of 35 and 40 °C and dew point temperatures of 2.6, 10.8, 16.2 °C, plus two dryings at 35 and 40 °C dry bulb temperature without dew point temperature control. The samples were evaluated sensorially by three certified specialty coffee tasters. The data were subjected to principal component analysis. In the sensory analysis, the samples received total scores of 83.0 to 85.5 points. The drying conditions significantly influenced the quality of the coffee beverage. Drying at a dry bulb temperature of 40 °C and a dew point temperature of 16.2 °C (25% RH) is indicated for the production of higher quality coffees with a shorter drying time.

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Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality

Cited by 16 publications

References 24 publications

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite

Sensory quality of parchment coffee subjected to drying at different air temperatures and relative humidities

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