Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

Abstract

Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films. Methods: The produced films were based on κ-carrageenan and pouring–drying techniques in petri dishes. Two types of emulsifiers were used: Tween 20 and Tween 80. The films were analyzed by antioxidant and textural analysis, and their solubility was also tested. Results: Edible/biodegradable packaging samples produced with the addition of SCG oil showed higher (p < 0.05) antioxidant capacity in comparison with control samples produced without the addition of SCG oil. The results of the research showed that the fortification of edible/biodegradable packaging with the addition of SCG oil changed significantly (p < 0.05) both chemical and physical properties of the films. Conclusions: Based on the findings obtained, it was indicated that films manufactured utilizing SCG oil possess considerable potential to serve as an effective and promising material for active food packaging purposes.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

“…The addition of 0.1 mL of the ACO/RCO emulsion resulted in TS reduction of the CC01 sample by more than half compared to the control CC sample (0.053 MPa, 0.121 MPa, respectively). The same effect was described in the latest report [ 61 ], where κ-carrageenan-based edible film with 0.1 mL of SPG oil added showed a TS of 0.06 MPa, while the control sample had a TS of 0.13 MPa. On the other hand, based on recent reports, the coffee oil may have a different effect on the ST of the edible biofilm, depending on the base polymer that was used to produce the film.…”

“…For instance, Lombo Vidal et al presented results in which a biodegradable film prepared with 0.2% coffee oil showed a TP concentration of 1.3 mg/g to 5.44 mg/g [ 60 ]. Most recently, Dordevic and collective [ 61 ] published results of the experiment in which he compared the properties of biofilms comprising ACO obtained from SCG, using the Tween20 or Tween 80 as emulsifiers. The total polyphenols concentration for biofilms produced with Tween 80 ranged from 3.55 to 7.00 mg gallic acid/g, while for Tween 20 the values ranged from 2.23 to 3.80 mg gallic acid/g.…”

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

“…The antibacterial efficiency of carrageenan films against the Gram-negative organism Escherichia coli was also increased by the addition of Jaboticaba bark extract. Dordevic et al [81] incorporated the essential oil extracted from spent coffee ground oil (SCGO) as an active ingredient in fabricating packaging film with κ-carrageenan as the base polymer. The spent coffee grounds contained about 20% oil, in which linoleic acid and palmitic acid were the main components present in the oil.…”