文献类型：期刊文献

英文题名：Development of a Bilayer Biodegradable Packaging Material Enriched with Coffee Waste Extract for the Shelf-Life Extension of Cake

作者：Yakubu, Salimata[1]; Zheng, Hui[1]; Chen, Jingwen[1]; Amagloh, Francis Kweku[2]; Jingge, Xu[1]; Wang, Li[1,3]; Li, Li[1]

机构：[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; [2] Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale P.O. Box TL, 1882, Ghana; [3] State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, 200237, China

年份：2022

外文期刊名：SSRN

收录：EI(收录号：20220413186)

语种：英文

外文关键词：Antioxidants - Extraction - Packaging materials - Transmissions - Ultrasonics

摘要：The study aimed to develop an active packaging, functionalized by spent coffee grounds extracts (SCGE) to preserve cake products. The antioxidant extracts were initially obtained using three extraction methods: conventional extraction (CE), ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). The SCGE obtained with MAE and UAE produced the highest total phenolic content and antioxidant activities and were incorporated into bilayer films composed of polylactic acid, konjac glucomannan and wheat gluten. The incorporation of SCGE improved the film’s elongation at break, oxygen transmission rate, and UV transmission. Active packaging with microwave extracts was more effective in preserving the cake’s lipids than the ultrasound extracts as measured by the peroxide value, thiobarbituric acid, and acid value during 21 days of storage, indicating MAE as a more suitable method for the recovery of bioactive constituents from plant sources. Overall, the study demonstrates the potential safe utilization of coffee waste in active packaging. ? 2022, The Authors. All rights reserved.