Effects of the Packaging Material and Storage Time on the Controlled Release of the Volatile Compounds in Lemongrass and Cinnamon in Cinnamal Tea Bags

Abstract:

Essential oils contain volatile compounds that degrade easily when exposed to oxygen, light, moisture, or heat. The selection of packaging materials as a barrier to the loss of volatile compounds in food is something that needs to be considered. This study evaluates the effectiveness of the tea bag material types made of Nylon, PLA (Polylactid Acid), and NWP (Natural Wood Pulp) during a 30-day storage period on the controlled release of volatile compound components in black cinnamal and green cinnamal tea bags products. Analysis of the concentration of volatile compounds during the storage period was carried out using GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry). The results showed that in black cinnamal tea, the ability to controlled release volatile compounds in PLA (polylactic acid) packaging tends to be better than other packaging. PLA maintaining higher and more consistent concentrations of E-citral and cinnamaldehyde during storage because the pore size of PLA is three times smaller than nylon, so that black cinnamal tea powder remains in the tea bag during storage. In addition, the pore size tea bags also affects permeability, where the permeability of PLA is higher than NWP, so that tea components in PLA bags are better brewed than other bags. In green cinnamal tea, NWP (natural wood pulp) packaging showed a more effective and controlled release of E-citral and cinnamaldehyde, maintaining stable and high concentrations during a 30-day storage period, this can occur because the pores of NWP are smaller than PLA and nylon packaging, which makes green cinnamal tea especially cinnamon powder which is separated from the tea powder grains due to inhomogeneity during mixing remain in the tea bag during storage. In contrast, packaging materials and storage time did not significantly affect the controlled release of Z-citral in either black or green cinnamal tea, indicating low volatility or high stability of this compound.

• Periodical: Advanced Materials Research (Volume 1186)
• Pages: 91-98
• DOI: https://doi.org/10.4028/p-2Ytli1
• Online since: January 2026
• Authors: Bella Permatasari, Edy Cahyono*, Mohammad Alauhdin, F. Widhi Mahatmanti, Adrian Maulana Zaky, Sabila Aisyah, Tri Handayani
• Keywords: Cinnamal Tea, Controlled Release, Packaging Material, Storage Time, Volatile Compounds

References

[1] E. Cahyono, C. Kurniawan, and U. Anggraito, "Vapor-solid mixer design for cinnamal tea production," J. Phys. Conf. Ser., vol. 1918, no. 3, 2021.

DOI: 10.1088/1742-6596/1918/3/032020

[2] Z. Xiao, W. Liu, G. Zhu, R. Zhou, and Y. Niu, "A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology," J. Sci. Food Agric., vol. 94, no. 8, p.1482–1494, 2014.

DOI: 10.1002/jsfa.6491

[3] Q. Tian, W. Zhou, Q. Cai, G. Ma, and G. Lian, "Concepts, processing, and recent developments in encapsulating essential oils," Chinese J. Chem. Eng., vol. 30, p.255–271, 2021.

DOI: 10.1016/j.cjche.2020.12.010

[4] A. Ammari and K. Schroen, "Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective," J. Agric. Food Chem., vol. 66, no. 38, p.9869–9881, 2018.

DOI: 10.1021/acs.jafc.8b04459

[5] J. Rodriguez, J. Martin, A. Ruiz, and B. Clares, "Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives," Food Res. Int., 2016.

DOI: 10.1016/j.foodres.2016.01.032

[6] K. Marsh and B. Bugusu, "Food packaging - Roles, materials, and environmental issues: Scientific status summary," J. Food Sci., vol. 72, no. 3, 2007.

DOI: 10.1111/j.1750-3841.2007.00301.x

[7] M. E. González-López, S. de J. Calva-Estrada, M. S. Gradilla-Hernández, and P. Barajas-Álvarez, "Current trends in biopolymers for food packaging: a review," Front. Sustain. Food Syst., vol. 7, no. August, p.1–20, 2023.

DOI: 10.3389/fsufs.2023.1225371

[8] S. Vallejos et al., "From Classical to Advanced Use of Polymers in Food and Beverage Applications," Polymers (Basel)., vol. 14, no. 4954, 2022.

DOI: 10.3390/polym14224954

[9] R. B. Sampurno, "Aplikasi Polimer dalam Industri Kemasan," J. Sains Mater. Indones., p.15–22, 2006.

[10] D. K. Jha, P. P. Dhekne, and A. W. Patwardhan, "Characterization and evaluation of tea bag papers," J. Food Sci. Technol., vol. 57, no. 8, p.3060–3070, 2020.

DOI: 10.1007/s13197-020-04339-z

[11] P. Shenoy, M. Viau, K. Tammel, F. Innings, J. Fitzpatrick, and L. Ahrné, "Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures," Powder Technol., vol. 272, p.165–172, 2015.

DOI: 10.1016/j.powtec.2014.11.023

[12] D. Jaganyi and S. Mdletshe, "Kinetics of tea infusion. Part 2: The effect of tea-bag material on the rate and temperature dependence of caffeine extraction from black Assam tea," Food Chem., vol. 70, no. 2, p.163–165, 2000.

DOI: 10.1016/S0308-8146(99)00262-9

[13] A. R. Bilia, C. Guccione, B. Isacchi, C. Righeschi, F. Firenzuoli, and M. C. Bergonzi, "Essential oils loaded in nanosystems: A developing strategy for a successful therapeutic approach," Evidence-based Complement. Altern. Med., vol. 2014, 2014.

DOI: 10.1155/2014/651593

[14] L. K. Dewi, D. L. Friatnasary, W. Herawati, V. Nurhadianty, and C. Cahyani, "Studi Perbandingan Metode Isolasi Ekstraksi Pelarut dan Destilasi Uap Minyak Atsiri Kemangi terhadap Komposisi Senyawa Aktif," J. Rekayasa Bahan Alam dan Energi Berkelanjutan, vol. 2, no. 1, p.13–19, 2018.

DOI: 10.21776/ub.rbaet.2018.002.01.03

[15] C. J. Hu et al., "Studies on the mechanism of efficient extraction of tea components by aqueous ethanol," Food Chem., vol. 194, p.312–318, 2016.

DOI: 10.1016/j.foodchem.2015.08.029

[16] P. Leelaphiwat, J. B. Harte, R. A. Auras, P. K. C. Ong, and V. Chonhenchob, "Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography–mass spectrometry," J. Sci. Food Agric., vol. 97, no. 6, p.1854–1860, 2016.

DOI: 10.1002/jsfa.7986

[17] S. Yuan et al., "Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel," J. Sci. Food Agric., vol. 99, no. 8, p.3761–3768, 2019.

DOI: 10.1002/jsfa.9590

[18] Information on https://blog.organomation.com/blog/why-nitrogen-is-ideal-for-drying-samples.