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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Advanced Technologies

ISSN

2406-2979

e-ISSN

2406-3037

Svazek periodika

12

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

RS - Srbská republika

Počet stran výsledku

6

Strana od-do

57-62

Kód UT WoS článku

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EID výsledku v databázi Scopus

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