Development and Characterization of Edible Packaging Film Using Lignin Extracted from Coffee Silverskin

Abstract

In this study, edible packaging films were developed by solvent casting method using lignin extracted from Costa Rican or Kenyan coffee silverskin and their barrier properties were investigated. Anise or cinnamon essential oil, glycerol or sorbitol or polyethylene glycol, and sodium alginate effects on the film properties were compared. The moisture content, swelling index and water vapor transmission rate analyses of the produced edible films were realized. Chemical structure analysis was done using Fourier Transform Infrared Spectroscopy device. Edible films plasticized with glycerol, have higher moisture content (23.21%), low swelling index (28.44%) and low water vapor transmission rate (0.7991*10-8(g/cm2.s)), than the films plasticized with sorbitol and polyethylene glycol. As a result, it was observed that coffee processing waste coffee silverskin, plasticized in preference with glycerol and mixed with anise or cinnamon essential oil, can be successfully used as a cost-effective lignin source for edible packaging film production.