Coffee has a complex aroma, over 1000 volatile compounds, and high lipid content. However, it is prone to volatile loss and lipid oxidation during storage. This makes packaging critical for quality preservation. This study evaluated monomaterial and multimaterial packaging for roasted Coffea arabica. Moisture, pH, and color were monitored. Volatile compounds were analyzed (GC–MS). Phenolics were determined (Folin–Ciocalteu). Antioxidant activity (ABTS, DPPH, and FRAP) was integrated into a relative antioxidant capacity index. Oxidative stability was assessed via acid value, peroxide, p-anisidine, total oxidation, and fatty acid profile (GC–MS) in oil extracted by supercritical fluid. Shelf-life was estimated from peroxide and p-anisidine values using kinetic models with the Arrhenius equation and nonlinear regression (Levenberg–Marquardt). Multimaterial packaging showed greater stability at 50 °C. pH remained slightly variable. Color changes were more pronounced in monomaterial packaging. Notably, freshness-related volatiles, such as 2,3-butanedione and 3-methylbutanal, decreased, while deterioration markers increased, like 1-methylpyrrole-2-carboxaldehyde and ethylpyrazine. Phenolics and antioxidant activity also declined, especially in monomaterial packaging. Monomaterial packaging showed lower oxidative stability and shorter shelf-life (179 and 63 days) than multimaterial packaging (466 and 79 days). However, monomaterial packaging remains promising due to its lower material requirements, recyclability, and lower environmental impact.
Cabral et al. (Wed,) studied this question.