An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Biocomposite Wheat Flour Films (WFFs)
2.3. Film Characterization
2.4. Statistical Analysis
3. Results and Discussion
3.1. Optical and Morphological Analysis
3.2. Color Measurements
3.3. FTIR Spectroscopy
3.4. Water Absorption (WA), Solubility, and Swelling Degree
3.5. Water Vapor and Gas Permeability
3.6. Antioxidant Activity
3.7. Mechanical Properties
4. Concluding Remarks
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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L* | a* | b* | c* | h | R% (400nm) | K/S | |
---|---|---|---|---|---|---|---|
WFF | 81.56 | −1.28 | 11.39 | 11.46 | 96.43 | 36.72 | 0.55 |
WFF-2.5ss | 72.98 | 1.20 | 23.59 | 24.04 | 86.07 | 19.01 | 1.73 |
WFF-5ss | 63.22 | 4.64 | 20.56 | 21.72 | 78.87 | 13.01 | 2.91 |
WFF-10ss | 55.93 | 7.01 | 17.55 | 18.79 | 71.16 | 11.98 | 3.23 |
WFF-15ss | 51.91 | 8.61 | 16.71 | 17.59 | 62.73 | 11.75 | 3.31 |
WFF-20ss | 48.00 | 7.91 | 11.27 | 13.77 | 54.95 | 12.04 | 3.21 |
WFF-1%A | 80.73 | −1.27 | 13.15 | 13.21 | 95.53 | 34.72 | 0.61 |
WFF-1%B | 79.46 | −0.77 | 17.07 | 17.09 | 92.60 | 23.89 | 1.21 |
WFF-2%A | 77.17 | 0.05 | 18.69 | 18.69 | 89.85 | 21.88 | 1.39 |
WFF-2%B | 75.34 | 0.62 | 21.79 | 21.79 | 88.35 | 19.81 | 1.62 |
Water Absorption (%) | Solubility (%) | Swelling Degree (%) | |
---|---|---|---|
WFF Control | 15.2 ± 0.68 a | 54.55 ± 0.89 a | 124.12 ± 3.45 a |
WFF-2.5ss | 9.31 ± 0.03 b | 48.04 ± 1.35 b | 129.35 ± 3.15 a |
WFF-5ss | 9.88 ± 0.34 c | 47.66 ± 1.48 b | 147.12 ± 1.12 b |
WFF-10ss | 11.79 ± 0.17 d | 51.79 ± 0.24 c | 165.81 ± 2.75 c |
WFF-15ss | 12.53 ± 0.1 e | 51.13 ± 0.34 c | 167.29 ± 0.86 c |
WFF-20ss | 12.51 ± 0.7 e | 50.11 ± 1.15 b,c | 176.96 ± 1.15 d |
WFF-1%A | 13.81 ± 0.06 f | 63.15 ± 1.55 d | 185.79 ± 0.98 e |
WFF-1%B | 11.78 ± 0.09 d | 57.40 ± 1.64 e | 179.95 ± 0.72 f |
WFF-2%A | 10.56 ± 0.25 g | 62.08 ± 0.34 d | 143.30 ± 2.98 b |
WFF-2%B | 9.32 ± 0.14 b | 59.80 ± 1.04 e | 134.64 ± 1.36 g |
WVTR (g/m2∙d) | WVP (10−6) (g/m∙d∙Pa) | OTR (cm3/(m2∙d∙0.1 MPa) | |
---|---|---|---|
WFF control | 20.21 | 2.33 | 11.58 |
WFF-2.5ss | 14.12 | 1.54 | 7.63 |
WFF-5ss | 18.26 | 1.31 | 10.47 |
WFF-10ss | 18.79 | 2.41 | 13.56 |
WFF-15ss | 18.75 | 2.02 | 14.97 |
WFF-20ss | 13.84 | 1.54 | 19.93 |
WFF-1%A | 14.43 | 1.43 | 9.9 |
WFF-1%B | 12.27 | 1.34 | 9.42 |
WFF-2%A | 10.57 | 1.08 | 9.35 |
WFF-2%B | 10.47 | 1.04 | 8.33 |
Tensile Strain at Break (%) | Tensile Stress at Break (MPa) | Young’s Modulus (MPa) | |
---|---|---|---|
WFF Control | 118.97 ± 6.30 a | 2.64 ± 0.13 a | 41.22 ± 4.48 a |
WFF-2.5ss | 104.16 ± 4.01 b | 4.73 ± 0.24 b | 74.80 ± 0.71 b |
WFF-5ss | 96.59 ± 1.37 c | 3.53 ± 0.02 c | 74.02 ± 1.21 b |
WFF-10ss | 74.95 ± 2.90 d | 2.28 ± 0.21 a | 66.52 ± 1.42 c |
WFF-15ss | 66.18 ± 1.4 e | 3.53 ± 0.12 c | 69.48 ± 1.51 c |
WFF-20ss | 39.61 ± 2.90 f | 2.82 ± 0.18 a | 67.37 ± 4.31 c |
WFF-1%A | 119.56 ± 8.61 a | 1.16 ± 0.19 d | 12.17 ± 0.83 d |
WFF-2%A | 118.15 ± 7.79 a | 0.95 ± 0.01 e | 13.33 ± 0.99 d |
WFF-1%B | 121.33 ± 0.12 a | 0.99 ± 0.05 d,e,f | 22.63 ± 3.22 e |
WFF-2%B | 120.61 ± 11.09 a | 1.19 ± 0.21 d,f | 17.04 ± 0.90 f |
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Petaloti, A.-I.; Valtopoulou, A.; Gkogkou, C.; Achilias, D.S. An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging. Appl. Sci. 2024, 14, 7563. https://doi.org/10.3390/app14177563
Petaloti A-I, Valtopoulou A, Gkogkou C, Achilias DS. An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging. Applied Sciences. 2024; 14(17):7563. https://doi.org/10.3390/app14177563
Chicago/Turabian StylePetaloti, Argyri-Ioanna, Anastasia Valtopoulou, Christina Gkogkou, and Dimitris S. Achilias. 2024. "An Evaluation of the Use of Coffee Silverskin Particles and Extracts as Additives in Wheat Flour/Glucose Mixtures to Produce Bioactive Films for Food Packaging" Applied Sciences 14, no. 17: 7563. https://doi.org/10.3390/app14177563