Basile Giulia, De Luca Lucia, Calabrese Martina, Lambiase Gianfranco, Pizzolongo Fabiana, Romano Raffaele
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Portici, 80055 Napoli, Italy.
Flessofab s.r.l., Montemiletto, 83038 Avellino, Italy.
Foods. 2024 Feb 29;13(5):759. doi: 10.3390/foods13050759.
Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% L., 50% L., and 50% var. L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life.
咖啡胶囊需要能保证咖啡最佳保存效果的包装。咖啡的化学成分在储存过程中可能会出现质量下降的现象，尤其是在脂质和挥发性成分方面。在咖啡包装中，铝多层材料的应用尤为广泛。然而，铝是一个不利因素，因为它在混合塑料结构中无法回收，且其比重会使包装重量显著增加。在本研究中，使用了铝含量降低的多层薄膜来包装咖啡胶囊，并与带有铝层的标准薄膜进行比较。在两种咖啡混合物（100% 罗布斯塔咖啡、50% 罗布斯塔咖啡和 50% 阿拉比卡变种咖啡）180 天的保质期内，研究了这两种包装对其过氧化物和挥发性有机化合物的影响。检测到的主要挥发性有机化合物属于呋喃类和吡嗪类。用于胶囊和豆荚中两种咖啡混合物的两种包装材料在储存期间均未显示出显著差异。因此，铝含量较低的替代包装与标准包装具有相同的性能，其优点是更具可持续性，减轻了包装重量，有利于运输，并在保质期内保持咖啡香气。
