Edible/biodegradable packaging with the addition of spent coffee grounds oil

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880621" target="_blank" >RIV/62157124:16270/23:43880621 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/23:00131209

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/13/2626" target="_blank" >https://www.mdpi.com/2304-8158/12/13/2626</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12132626" target="_blank" >10.3390/foods12132626</a>

Result language

angličtina

Original language name

Edible/biodegradable packaging with the addition of spent coffee grounds oil

Original language description

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 &amp; kappa;-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 &lt; 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 &lt; 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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

13

Country of publishing house

CH - SWITZERLAND

Number of pages

12

Pages from-to

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UT code for WoS article

001028182000001

EID of the result in the Scopus database

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