Yerba Mate and Water Kefir Grain Films for Food Preservation and Freshness Indicators

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-10-22 DOI:10.1007/s11947-024-03629-0

Guillermo D. Rezzani, Andrés G. Salvay, Mercedes A. Peltzer

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Abstract

Yerba mate infusion wastes (Ilex paraguariensis) were used to prepare an aqueous extract to develop active and intelligent films using water kefir grains as a polymeric matrix. The yerba mate extract (YM) demonstrated notable antioxidant activity attributed to its total phenolic content (245 ± 13 mg GAE/g) and exhibited colour variations at different pH values. The addition of 5% YM reinforced the matrix, increasing the mechanical strength (TS: 5.8 ± 0.7 to 7.4 ± 0.4 MPa) and increasing the initial degradation temperature (T₀: 166 to 180 °C). The incorporation of 20% YM additionally produced a plasticising effect in the matrix that masked the reinforcement observed at low concentrations of YM. Films with YM had remarkable antioxidant activity, with a maximal radical scavenging activity (%RSA) of 98 ± 2 and 71 ± 2 measured by ABTS and DPPH assays, respectively. According to the migration test conducted in fatty food simulants, the quantity of migrated phenols depended on the original percentage of YM in the films. As a result of exposure to ammonia vapours, a pronounced colour change was observed on the films, indicating that the kefir films with YM could be used as a freshness indicator for food products.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.