Coffee by-product cascara as an edible active coating for enhancing hazelnut preservation and packaging
Year: 2024
Type: article
Abstract: Edible active packaging is an innovative solution that extends the shelf life of products, protect it from contamination, and prevent oxidation, without contributing to additional packaging waste. Here this study explores the potential of utilizing cascara extract, a coffee by-product rich in polyphenols and polysaccharides, as a sustainable material for preserving roasted hazelnuts . Gelatin and glycerol are investigated as additives to enhance film properties. Optimal formulations were exhibited promising barrier performance, antioxidant activity and low surface energy. Based on Response Surface Methodology (RSM), the formulation consisted of 5.1 % w/v gelatin as the primary film-forming agent, 89.2 % w/v cascara extract as an active component, 5.7 % w/v glycerol as a plasticizer, showed the highest oxygen barrier property. Accelerated shelf-life testing (ASLT) at 35 and 45 °C indicated selected cascara coating potentially doubling hazelnut shelf life. The cascara edible coating had a brown film appearance which can be acceptable for dark coloured food products in future application. Despite deviations in color, cascara offers potential for sustainable packaging, opening avenues for innovative solutions.
Source: Food Packaging and Shelf Life
Authors: Deniz Turan, Yichen Wang, Daan Grundmann, Maxence Paillart, Rudi Dieleman, Anja Rahn
Institution: Wageningen University & Research
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: hybrid
Estimated APC paid: $4,350
OpenAlex ID: W4402301389