INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Fangfei Sun,Peng Shan,Bingzhen Liu,Yongshi Li,Kun Wang,Yongliang Zhuang,Delu Ning,Hui Li
In this study, dialdehyde carboxymethyl cellulose (DCMC, 10 wt% based on gelatin) and varying contents of coffee leaf extract (CLE, 1, 3, 5 and 7 wt% based on gelatin) were incorporated into gelatin (GEL) matrix to develop multifunctional food packaging films. DCMC acted as a physical reinforcing filler through crosslinking with GEL matrix by Schiff-base reaction, CLE served as an active filler to confer film functional properties. The micro-morphology, micro-structure, physicochemical and functional properties of the GEL/DCMC/CLE composite film were investigated. The results demonstrated that mechanical, barrier properties and thermal stability of films were significantly improved by incorporation of CLE. Compared with pure GEL film, the GEL/DCMC/5%CLE film exhibited excellent UV light blocking while kept enough transparency, the best mechanical property, water resistance, water vapor and oxygen barrier, as well as thermal stability. GEL/DCMC/5%CLE film also possessed strong antioxidant activity and some antibacterial activity against E. coli and S. aureus . Packaging application testing demonstrated that the resultant GEL/DCMC/5%CLE film effectively delayed the lipid oxidation of walnut oil and preserved the postharvest freshness of fresh walnut kernels under ambient conditions.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Fangfei Sun,Juan Zhao,Peng Shan,Kun Wang,Hui Li,Lincai Peng
Gelatin (GEL) is widely used in food packaging due to its excellent film-forming ability, non-toxicity, biodegradability, and biocompatibility. However, pure GEL films suffer from poor mechanical strength, high water sensitivity, and lack antibacterial properties, limiting their suitability for food packaging applications. In this study, we incorporated dialdehyde cellulose nanocrystal (DCNC) derived from coffee leaves as cross-linkable nanofillers and a coffee leaf extract-Fe 3+ complex (CFe) as a functional additive into GEL to develop active food packaging composite films. We investigated the effects of varying CFe content on the microstructure and performance of films. The addition of 1 wt% CFe enhanced the entanglement and intermolecular interactions among the film-forming components, resulting in a dense and continuous microstructure. This led to significant improvements in UV-light shielding, mechanical strength, water solubility, water vapor and oxygen barrier properties of the GEL-based composite films. Owing to the excellent photothermal conversion capability of CFe, the composite films exhibited strong antibacterial activity against S. aureus and E. coli , with an antibacterial efficiency exceeding 90%. Additionally, the inclusion of CFe imparted good antioxidant properties to the composite films. Packaging application tests further demonstrated that the functional films, when assisted by 808 nm near-infrared (NIR) laser irradiation, effectively slowed the quality deterioration of fresh pork, extending its shelf-life to 8 days under 4 °C storage. These findings suggest that the developed composite films hold significant promise for use in food packaging.
研究领域:
食品科学
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材料科学
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包装工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yuanyuan Huang,Yu Sun,Arshad Mehmood,Tingting Lu,Xiumin Chen
Drying is a critical process that affects chemical compositions, aroma, and quality of tea. Our previous study demonstrated the impact of hot-air drying on the physiochemical properties of coffee leaves. Herein, we investigated changes in carbonyl compounds, volatiles, and their precursors in hot-air dried coffee leaves. The drying process increased the content of 5-hydroxymethylfurfural, glyoxal, and methylglyoxal, while decreasing the levels of free amino acids and sugars. Electronic-nose analysis highlighted an increase in alcohols, aldehydes, and ketones in hot-air dried leaves compared to their freeze-dried counterpart. Using head-space solid-phase microextraction-gas chromatography–mass spectrometry, combined with relative odor activity values, we identified that hexanal, 2-hexenal, α-ionone, and limonene significantly contributed to the grassy, floral, fruity, woody, and citrus flavors of the freeze-dried leaves. In contrast, 1-octen-3-ol and ( E,E )-2,4-heptadienal play a key role for the mushroom and nutty aromas of hot - air dried leaves. Additionally, nonanal, ( E,Z )− 2,6-nonadienal, and phenylacetaldehyde contributed significantly to the fatty, grassy, rose, and honey aromas of both coffee leaves. Furthermore, interactive network analysis revealed the close correlation between aromas and the levels of alcohols, aldehydes, and ketones. This study provides valuable guidance for production of coffee leaf tea with a prominent aroma while minimizing harmful carbonyl compounds.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 7
·e70400
·
IF 3.4
Yuanyuan Huang,Yu Sun,Qingwei Cao,Dongyan Chen,Ronghai He,Xiumin Chen
Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its properties and sensory quality remains unexplored, limiting its industrial utilization. This study systematically elucidated the impact of IFD on drying kinetics, chemical compositions, Maillard reaction products (MRPs), flavor formation, and sensory characteristics of coffee leaves. IFD significantly reduced drying time by more than 50% and decreased protein loss by more than 5.79% compared to hot-air drying, while increasing total phenolic content (27.86% increase at 1300 W) and antioxidant activity (more than 50% increase). However, IFD resulted in higher levels of 5-hydroxymethylfurfural and α-dicarbonyl intermediates (glyoxal and methylglyoxal) compared to freeze-drying. Volatile analysis using HS-SPME-GC-MS revealed distinct aroma profiles: freeze-dried leaves showed a grassy aroma primarily characterized by hexanal, whereas IFD generated a more fruity-floral aroma with elevated levels of (E)-2-hexen-1-ol, octanal, and thermally derived pyrazine/pyridine. Key flavor markers such as 2,3-pentanedione and 6-methyl-5-hepten-2-one were uniquely elevated in IFD blades. The sensory evaluation confirmed that IFD-processed tea leaves received a score of 71.18 ± 3.04 and were characterized by a black tea-like flavor with caramel and fermented undertones. These findings suggest IFD as a time- and energy-efficient method to produce coffee leaf tea with dual advantages: (1) enhanced retention of bioactive compounds and (2) targeted generation of consumer-desired sensory attributes through controlled MRPs. These findings establish a scientific basis for scaling up IFD processing, offering the tea industry a sustainable approach to valorizing coffee leaves into value-added functional products. Practical Application Infrared drying offers coffee leaf tea producers a faster, energy-saving method to create flavorful functional teas. It enhances antioxidant activity while developing appealing caramel and fruity notes similar to black tea, providing consumers with a nutritious beverage option. This technique enables sustainable upcycling of coffee leaves into premium tea products with consistent quality for commercial markets.
研究领域:
食品科学
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食品加工
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食品化学
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功能食品
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感官分析
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分析化学
·
干燥技术
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）