Dordevic Dani, Dordevic Simona, Abdullah Fouad Ali Abdullah, Mader Tamara, Medimorec Nino, Tremlova Bohuslava, Kushkevych Ivan
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic.
Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic.
Foods. 2023 Jul 7;12(13):2626. doi: 10.3390/foods12132626.
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.
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.
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.
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.
仅次于石油，咖啡是全球第二大广泛交易的商品。咖啡渣（SCG）的定义可概括为咖啡消费后产生的废弃物。本研究的目的是添加咖啡渣（SCG）油来生产可食用/可生物降解的包装，并研究这种强化如何影响实验制备薄膜的化学、质地和溶解性。
制备的薄膜基于κ-卡拉胶和培养皿中的倾注干燥技术。使用了两种类型的乳化剂：吐温20和吐温80。通过抗氧化和质地分析对薄膜进行分析，并测试其溶解性。
与未添加SCG油制备的对照样品相比，添加SCG油制备的可食用/可生物降解包装样品显示出更高（<0.05）的抗氧化能力。研究结果表明，添加SCG油强化可食用/可生物降解包装显著（<0.05）改变了薄膜的化学和物理性质。
基于所获得的研究结果，表明利用SCG油制造的薄膜具有相当大的潜力，可作为用于活性食品包装目的的有效且有前景的材料。
