Effect of Nanocomposite-based Packaging on Postharvest Quality of Water Content-treated Coffee Beans during Storage

Authors

  • Erdawati State University of Jakarta
  • Riskiono State University of Jakarta

Keywords:

NCP, coffe bean, water content

Abstract

The objective of this study was to evaluate the physical, chemical, and sensory qualities of green coffeebeans (Coffea arabica L.) during storage in nanopackaging  packaging. A novel nanocomposite-based packaging (NCP) was prepared by blending polyethylene (PE) with nano-Ag,chitosan nanoparticle and montmorillonite. The effects of NCP on the quality parameters of  water content tretaed coffee beans were investigated during the 21 d of storage at 25 °C. The results showed that adding nanoparticles to the PE significantly decreased the oxygen, water vapor permeability and longitudinal strength . The weight loss, water content , color variation and proximate  content of coffee bean were significantly inhibited  by 22.67%, 124.84%, 23.46% and  14.42%. The results of  this  analysis demonstrated that this NCP can potentially increase the effectiveness of methods used to preserve and maintain quality in coffe beans during postharvest storage.

Author Biographies

Erdawati, State University of Jakarta

Dept of chemistry

Riskiono, State University of Jakarta

Dept of chemistry

References

Kumazawa, K., & Masuda, H. (2003). Investigation of the change in the flavor of a coffee drink during heat processing. Journal of Agricultural Food and Chemistry, 51, 2674–2678.

Zambonin, C. G., Balest, L., De Benedetto, G. E., & Palmisano, F. (2005). Solid- phasemicroextraction-gas chromatography–mass spectrometry and multivariate analysis or the characterization of roasted coffee. Talanta, 66, 261–265.

Borém, F.M., Nobre, G.W., Fernandes, S.M., Pereira, R.G.F.A., Oliveira, P.D., 2008b. Avaliação sensorial do café cereja descascado, armazenado sob atmosfera artificial e convencional. Ciência e Agrotecnologia 32, 1724e1729

Nobre, G.W., Borém, F.M., Fernandes, S.M., Pereira, R.G.F.A., 2007. Alterações químicas do café-cereja descascado durante o armazenamento. Coffee Science 2,1-9.

Azeredo, H. M. C. d. (2009). Nanocomposites for food packaging applications. Food Research International, 42(9), 1240–1253.

Avella, M., De Vlieger, J. J., Errico, M. E., Fischer, S., Vacca, P., & Volpe, M. G. (2005). Biodegradable starch/clay nanocomposite films for food packaging applications. Food Chemistry, 93(3), 467–474.

Sothornvit, R., Rhim, J. W., & Hong, S. I. (2009). Effect of nano-clay type on the physical and antimicrobial properties of whey protein isolate/clay composite films. Journal of Food Engineering, 91(3), 468–473.

Zhou, N. l., Liu, Y., Li, L., Meng, N., Huang, Y. X., Zhang, J., et al. (2007). A new nanocomposite biomedical material of polymer/Clay–Cts–Ag nanocomposites. Current Applied Physics, 7(Supplement 1), e58–e62.

Li, H. M., Li, F., Wang, L., Sheng, J. C., Xin, Z. H., Zhao, L. Y., et al. (2009). Effect of nanopacking on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis(Bunge) Rehd). Food Chemistry, 114(2), 547–552.

An, J., Zhang, M., Wang, S., & Tang, J. (2008). Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP. LWT Food Science and Technology, 41(6), 1100–110

Emamifar, A., Kadivar, M., Shahedi, M., & Soleimanian-Zad, S. (2010). Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice. Innovative Food Science & Emerging Technologies, 11(4), 742–748.

Wang, K. T., Jin, P., Shang, H. T., Li, H. M., Xu, F., Hu, Q. H., et al. (2010). A combination of hot air treatment and nano-packing reduces fruit decay and maintains quality in postharvest Chinese bayberries. Journal of the Science of Food and Agriculture, 90(14), 2427–2432.

Yang, F. M., Li, H. M., Li, F., Xin, Z. H., Zhao, L. Y., Zheng, Y. H., et al. (2010). Effect of nanopacking on preservation quality of fresh strawberry (Fragaria ananassa Duch. cvFengxiang) during storage at 4 degrees C. Journal of Food Science, 75(3), C236– C240.7.

Rhim, J. W., Hong, S. I., & Ha, C. S. (2009). Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films. LWT Food Science and Technology, 42(2), 612–617.

Downloads

Published

2011-10-31

How to Cite

Erdawati, & Riskiono. (2011). Effect of Nanocomposite-based Packaging on Postharvest Quality of Water Content-treated Coffee Beans during Storage. Proceeding ICBB (The International Conference on Bioscience and Biotechnology), 1(1), A6-A15. Retrieved from https://sunankalijaga.org/prosiding/index.php/icbb/article/view/146

Issue

Section

Articles