可食用/生物降解的包装添加了消耗的咖啡粉油
Dani Dordevic1, Simona Dordevic1, Fouad Ali Abdullah Abdullah2,3
1Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Foods (Basel, Switzerland)
|July 14, 2023
概括
消耗咖啡粉 (SCG) 油增强了可食用的包装. 这项研究用SCG油产生了生物降解膜,显示出改善的抗氧化特性和积极食品包装应用的潜力.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 可持续的包装 包装是可持续的
背景情况:
- 消耗的咖啡粉 (SCG) 是咖啡消费的大量废物.
- 咖啡是全球交易的商品,突出其副产品的潜力.
- 可以探索SCG油作为材料开发的功能添加剂.
研究的目的:
- 开发可食用/可生物降解的包装,其中包含消耗的咖啡粉 (SCG) 油.
- 评估SCG油强化对包装膜的化学,纹理和溶解性质的影响.
- 评估SCG富含油薄膜在活性食品包装中的潜力.
主要方法:
- 可食用/可生物降解的薄膜是使用 κ-carrageenan 和倒装干燥技术制造的.
- 在20岁到80岁之间被用作电影制备中的乳化剂.
- 分析了薄膜的抗氧化能力,纹理特性和可溶性.
主要成果:
- 与对照样本相比,用SCG油增强的膜具有显著更高的抗氧化能力.
- 添加SCG油显著改变了包装膜的化学和物理性能.
- 该研究表明,由于SCG油的加入,纹理和可溶性发生了显著的变化.
结论:
- 使用SCG油生产的片显示出作为活性食品包装材料的巨大潜力.
- SCG油强化增强了可食用/生物降解包装的功能性质.
- 这项研究支持利用消耗的咖啡粉进行可持续的包装解决方案.
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