Moisture uptake during storage of coffee packed into compostable capsules decreases the quality of coffee brew

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-11-25 DOI:10.1016/j.fpsl.2024.101403

Marco Lopriore , Marilisa Alongi , Sonia Calligaris , Lara Manzocco , Giulia Ravaioli , Ada Nucci , Maria Cristina Nicoli

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引用次数: 0

Abstract

Compostable bioplastics for coffee capsule production should satisfy compostability requirements while providing a moisture barrier able to guarantee the espresso coffee quality. The present study aimed at exploring the time required for coffee packed in biobased PBS capsules and stored under different temperature and relative humidity to reach critical moisture levels triggering quality decay. Samples were stored in plastic boxes containing supersaturated solutions of Mg(NO₃)₂, NaNO₂ or NaCl guaranteeing 54, 65 or 75 % RH, placed at 20, 30 and 45 °C in thermostatic incubators. During storage, the coffee powder was analysed for moisture uptake and water activity, and the coffee brew was extracted to measure the pH, selected as the quality indicator. Over 18 months, moisture uptake rapidly increased, reaching critical levels within 3 weeks in the worst-case scenario (i.e., 45 °C and 75 % RH). The evolution of pH presented an initial lag phase and a subsequent linear decay, which were respectively shorter (< 15 days) and faster (pH < 5.1 within 1 month) in the worst-case scenario. The findings highlight the role of T and RH in affecting coffee quality decay and emphasize the potential drawbacks of adopting biopolymer-based packaging. These outcomes could help food manufacturers in scouting new packaging materials for coffee capsule applications, evidencing the potential drawbacks of replacing conventional packaging materials with biobased ones. In this regard, it is recommended that a thorough cost-benefit analysis is carried out before transitioning from conventional to compostable packaging to ensure sustainability goals are effectively met while maintaining product quality.

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装入可堆肥胶囊的咖啡在储存过程中吸湿会降低咖啡的品质

用于生产咖啡胶囊的可堆肥生物塑料应满足可堆肥性要求，同时提供能够保证意式浓缩咖啡品质的防潮层。本研究旨在探讨装入生物基 PBS 胶囊的咖啡在不同温度和相对湿度条件下储存达到引发质量下降的临界湿度所需的时间。样品被储存在装有过饱和 Mg(NO3)2、NaNO2 或 NaCl 溶液的塑料盒中，保证 54%、65% 或 75% 的相对湿度，放置在 20、30 和 45 °C 的恒温培养箱中。在储存期间，对咖啡粉的吸湿性和水活性进行分析，并提取咖啡冲泡物以测量 pH 值，pH 值被选为质量指标。在 18 个月的时间里，吸湿率迅速上升，在最坏的情况下（即 45 °C 和 75 % 相对湿度），吸湿率在 3 周内达到临界水平。pH 值的变化呈现出最初的滞后期和随后的线性衰减期，在最坏情况下，滞后期更短（15 天），衰减期更快（1 个月内 pH 值达到 5.1）。研究结果突出了温度和相对湿度在影响咖啡质量衰变中的作用，并强调了采用生物聚合物包装的潜在缺点。这些结果有助于食品制造商为咖啡胶囊应用寻找新的包装材料，证明用生物基包装材料取代传统包装材料的潜在缺点。在这方面，建议在从传统包装过渡到可堆肥包装之前进行全面的成本效益分析，以确保在保持产品质量的同时有效实现可持续发展目标。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.