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

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 ( < 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 ( < 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.