Alternative flexible plastic packaging for instant coffees
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/745 |
Resumo: | Instant coffees are consumed worldwide and their packages must protect them mainly from moisture gain. Flexible packaging stand-up pouches made by PET/Al foil/LDPE are currently used but, the look for alternative materials is interesting to replace the aluminum foil with reducing costs and focusing on sustainability. Therefore, the aim of this study was to evaluate the quality loss of freeze-dried and spray-dried (agglomerated and powder) instant coffees during 365 days at 25 ◦C/75% RH, packaged in five plastic structures: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE (low density polyethylene), LDPE/HDPE (high density polyethylene)/ LDPE, BOPP (biaxially oriented polypropylene)/BOPP met (metallized)/PP, PET/PET met/LDPE and PET/BOPP met/LDPE. The results were compared with the shelf-life estimated by modeling the moisture sorption isotherms of the products by mathematical models. Results indicated that the lower the barrier to water vapor of the packaging material, the greater the gains in moisture and water activity of the instant coffees and in addition to being thermally less stable. After 365 days of storage, the three soluble coffees still had acceptable characteristics in the five packaging structures, indicating that it is possible to replace the currently used laminate, which contains aluminum foil, with recyclable structures. However, the greatest stability for the coffees was obtained using the alternative structures: BOPP/BOPP met/PP and LDPE/HDPE/LDPE, a result that was in concordance with that obtained by mathematical modeling. |
id |
ITAL-2_ad148853ccbc8db1e639af73d4ac796e |
---|---|
oai_identifier_str |
oai:http://repositorio.ital.sp.gov.br:123456789/745 |
network_acronym_str |
ITAL-2 |
network_name_str |
Repositório do Instituto de Tecnologia de Alimentos |
repository_id_str |
|
spelling |
Alternative flexible plastic packaging for instant coffeesSoluble coffeeShelf-lifeMoisture sorption isothermsWVTRMathematical modelingInstant coffees are consumed worldwide and their packages must protect them mainly from moisture gain. Flexible packaging stand-up pouches made by PET/Al foil/LDPE are currently used but, the look for alternative materials is interesting to replace the aluminum foil with reducing costs and focusing on sustainability. Therefore, the aim of this study was to evaluate the quality loss of freeze-dried and spray-dried (agglomerated and powder) instant coffees during 365 days at 25 ◦C/75% RH, packaged in five plastic structures: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE (low density polyethylene), LDPE/HDPE (high density polyethylene)/ LDPE, BOPP (biaxially oriented polypropylene)/BOPP met (metallized)/PP, PET/PET met/LDPE and PET/BOPP met/LDPE. The results were compared with the shelf-life estimated by modeling the moisture sorption isotherms of the products by mathematical models. Results indicated that the lower the barrier to water vapor of the packaging material, the greater the gains in moisture and water activity of the instant coffees and in addition to being thermally less stable. After 365 days of storage, the three soluble coffees still had acceptable characteristics in the five packaging structures, indicating that it is possible to replace the currently used laminate, which contains aluminum foil, with recyclable structures. However, the greatest stability for the coffees was obtained using the alternative structures: BOPP/BOPP met/PP and LDPE/HDPE/LDPE, a result that was in concordance with that obtained by mathematical modeling.CAPESElsevierSouza, Raquel MassuloMoreira, Christiane QuartaroliVieira, Roniérik PioliColtro, LedaAlves, Rosa Maria Vercelino2023-09-01T18:32:16Z2023-09-01T18:32:16Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Research International, v. 172, 113165, 2023.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/745reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-09-01T18:32:17Zoai:http://repositorio.ital.sp.gov.br:123456789/745Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-09-01T18:32:17Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Alternative flexible plastic packaging for instant coffees |
title |
Alternative flexible plastic packaging for instant coffees |
spellingShingle |
Alternative flexible plastic packaging for instant coffees Souza, Raquel Massulo Soluble coffee Shelf-life Moisture sorption isotherms WVTR Mathematical modeling |
title_short |
Alternative flexible plastic packaging for instant coffees |
title_full |
Alternative flexible plastic packaging for instant coffees |
title_fullStr |
Alternative flexible plastic packaging for instant coffees |
title_full_unstemmed |
Alternative flexible plastic packaging for instant coffees |
title_sort |
Alternative flexible plastic packaging for instant coffees |
author |
Souza, Raquel Massulo |
author_facet |
Souza, Raquel Massulo Moreira, Christiane Quartaroli Vieira, Roniérik Pioli Coltro, Leda Alves, Rosa Maria Vercelino |
author_role |
author |
author2 |
Moreira, Christiane Quartaroli Vieira, Roniérik Pioli Coltro, Leda Alves, Rosa Maria Vercelino |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Souza, Raquel Massulo Moreira, Christiane Quartaroli Vieira, Roniérik Pioli Coltro, Leda Alves, Rosa Maria Vercelino |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Soluble coffee Shelf-life Moisture sorption isotherms WVTR Mathematical modeling |
topic |
Soluble coffee Shelf-life Moisture sorption isotherms WVTR Mathematical modeling |
description |
Instant coffees are consumed worldwide and their packages must protect them mainly from moisture gain. Flexible packaging stand-up pouches made by PET/Al foil/LDPE are currently used but, the look for alternative materials is interesting to replace the aluminum foil with reducing costs and focusing on sustainability. Therefore, the aim of this study was to evaluate the quality loss of freeze-dried and spray-dried (agglomerated and powder) instant coffees during 365 days at 25 ◦C/75% RH, packaged in five plastic structures: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE (low density polyethylene), LDPE/HDPE (high density polyethylene)/ LDPE, BOPP (biaxially oriented polypropylene)/BOPP met (metallized)/PP, PET/PET met/LDPE and PET/BOPP met/LDPE. The results were compared with the shelf-life estimated by modeling the moisture sorption isotherms of the products by mathematical models. Results indicated that the lower the barrier to water vapor of the packaging material, the greater the gains in moisture and water activity of the instant coffees and in addition to being thermally less stable. After 365 days of storage, the three soluble coffees still had acceptable characteristics in the five packaging structures, indicating that it is possible to replace the currently used laminate, which contains aluminum foil, with recyclable structures. However, the greatest stability for the coffees was obtained using the alternative structures: BOPP/BOPP met/PP and LDPE/HDPE/LDPE, a result that was in concordance with that obtained by mathematical modeling. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-01T18:32:16Z 2023-09-01T18:32:16Z 2023 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Research International, v. 172, 113165, 2023. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/745 |
identifier_str_mv |
Food Research International, v. 172, 113165, 2023. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/745 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
_version_ |
1798311818672734208 |