Oliveira Gonçalo, Passos Cláudia P, Ferreira Paula, Coimbra Manuel A, Gonçalves Idalina
CICECO-Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal.
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Foods. 2021 Mar 23;10(3):683. doi: 10.3390/foods10030683.
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.
咖啡行业会产生多种源自生咖啡加工（果肉、黏液、羊皮纸和果壳）及烘焙（银皮和咖啡渣）的副产品。尽管这些副产品具有很高的潜在价值，但目前都被直接丢弃了。鉴于其富含多糖的成分以及大量其他活性生物分子，咖啡副产品正根据循环经济的理念被考虑用于塑料生产。本综述着重介绍了咖啡副产品的化学成分及其分离方法，评估了它们作为聚合物基体或用于开发塑料材料的添加剂的潜力。源自咖啡副产品的分子可以赋予塑料材料抗氧化和抗菌活性，以及表面疏水性、气体不渗透性和增强的机械抗性，适用于活性食品包装的开发。总体而言，本综述旨在确定可持续且环保的策略，以实现咖啡副产品的增值，同时为可生物降解塑料配方提供合适的原材料，并强调它们在食品包装领域的应用。
