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 cake preservation

作者：Yakubu, Salimata[1];Zheng, Hui[1];Chen, Jingwen[1];Amagloh, Francis K.[2];Xu, Jingge[1];Chen, Xiaohan[1];Wang, Li[3,4];Li, Li[1]

机构：[1]Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;[2]Univ Dev Studies, Fac Agr Food & Consumer Sci, Dept Food Sci & Technol, Tamale, Ghana;[3]East China Univ Sci & Technol, Sch Biotechnol, State Key Lab Bioreactor Engn, Shanghai, Peoples R China;[4]East China Univ Sci & Technol, Key Lab Biobased Mat Engn, China Natl Light Ind, Shanghai, Peoples R China

年份：2023

卷号：2

期号：3

起止页码：212

外文期刊名：FOOD BIOENGINEERING

收录：EI(收录号：20233014433055);WOS:【ESCI(收录号:WOS:001328268100003)】；

基金：Program of Special Capability Development for local Colleges and Universities in Shanghai, Grant/Award Number: 19050502000

语种：英文

外文关键词：active packaging; cake; extraction method; oxidative deterioration; spent coffee grounds

摘要：The study aimed to develop an active packaging, functionalized by spent coffee grounds extracts (SCGE) to preserve cake. The antioxidant extracts were obtained using three extraction methods: conventional extraction (CE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The SCGE obtained with UAE and MAE produced the highest total phenolic contents and antioxidant activities, and were incorporated into bilayer films composed of polylactic acid, konjac glucomannan, and wheat gluten. The SCGE improved the film's antioxidant activity (8.40 to 90. 56%) and oxygen transmission rate (5.05 +/- 0.04 to 2.22 +/- 0.13). Active packaging with microwave extracts was more effective in preserving cake's lipids than the ultrasound extracts as measured by the peroxide value, thiobarbituric acid, and acid value during 21 days of storage. Overall, the study demonstrates the potential safe utilization of coffee waste in active packaging. Spent coffee grounds extracts (SCGE) obtained with ultrasound-assisted extraction and microwave-assisted extraction produced the highest total phenolic contents and antioxidant activities, and were incorporated into bilayer films composed of polylactic acid, konjac glucomannan and wheat gluten. The SCGE improved the film's antioxidant activity and oxygen transmission rate. Active packaging with microwave extracts was more effective in preserving cake's lipids than the ultrasound extracts as measured by the peroxide value, thiobarbituric acid, and acid value during 21 days of storage. image