Development of edible/biodegradable packaging based on κ-carrageenan with spent coffee grounds as active additives

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880708" target="_blank" >RIV/62157124:16270/23:43880708 - isvavai.cz</a>

Result on the web

<a href="https://scindeks.ceon.rs/Article.aspx?artid=2406-29792302057D" target="_blank" >https://scindeks.ceon.rs/Article.aspx?artid=2406-29792302057D</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5937/savteh2302056D" target="_blank" >10.5937/savteh2302056D</a>

Result language

angličtina

Original language name

Development of edible/biodegradable packaging based on κ-carrageenan with spent coffee grounds as active additives

Original language description

Edible packaging with active and intelligent properties has gained recent attention, although the concept of edible packaging itself is not new. These packages are created using various substances such as polysaccharides, proteins, and lipids, either individually or in combination. To find the optimal combination for specific applications, the physical and chemical properties of these packages are measured. Active or intelligent properties are achieved by incorporating substances, often extracts, with antioxidant, antibacterial, or other beneficial properties into the packaging. The aim of the research was to develop an edible packaging based on κ-carrageenan, with spent coffee grounds as potential additives to impart active properties of edible/biodegradable packaging. To assess the suitability of the packaging for future applications, the thesis evaluated its textural properties, including thickness, water content, flexibility, and strength. Additionally, the antioxidant activity and free radical scavenging capacity of the packaging were measured using various methods. Elasticity of the packaging was increased (p &lt; 0.05) with the addition of spent coffee grounds, the same as polyphenolic compounds (p &lt; 0.05). While recent attempts have been made to utilize spent coffee grounds for various purposes, their incorporation into edible/biodegradable packaging remains certainly not enough explored. The research emphasized the possibility of the incorporation of spent coffee grounds into edible/biodegradable matrices and the findings will serve as a good foundation for further studies.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

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

Name of the periodical

Advanced Technologies

ISSN

2406-2979

e-ISSN

2406-3037

Volume of the periodical

12

Issue of the periodical within the volume

2

Country of publishing house

RS - THE REPUBLIC OF SERBIA

Number of pages

6

Pages from-to

57-62

UT code for WoS article

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EID of the result in the Scopus database

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