Utilization of spent coffee grounds as a food by-product to produce edible films based on κ-carrageenan with biodegradable and active properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881251" target="_blank" >RIV/62157124:16270/24:43881251 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/13/12/1833" target="_blank" >https://www.mdpi.com/2304-8158/13/12/1833</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13121833" target="_blank" >10.3390/foods13121833</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Utilization of spent coffee grounds as a food by-product to produce edible films based on κ-carrageenan with biodegradable and active properties

Popis výsledku v původním jazyce

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The kappa-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving kappa-carrageenan in distilled water at 50 degrees C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 +/- 1.23 mu mol/g). SCG performed as a good plasticizer for kappa-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

Název v anglickém jazyce

Utilization of spent coffee grounds as a food by-product to produce edible films based on κ-carrageenan with biodegradable and active properties

Popis výsledku anglicky

Coffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films. The kappa-carrageenan was utilized as a base polymer and the emulsified SCG oil as a filler. The oil pressed from a blend of Robusta and Arabica coffee had the best quality and the highest antioxidant properties; therefore, it was used for film production. The film-forming solution was prepared by dissolving kappa-carrageenan in distilled water at 50 degrees C, adding the emulsified SCG oil, and homogenizing. This solution was cast onto Petri dishes and dried at room temperature. Chemical characterization showed that SCG increased the level of polyphenols in the films and the antioxidant properties, according to the CUPRAC assay (CC1 23.90 +/- 1.23 mu mol/g). SCG performed as a good plasticizer for kappa-carrageenan and enhanced the elongation at the break of the films, compared with the control samples. The solubility of all SCG films reached 100%, indicating their biodegradability and edibility. Our results support the application of SCG as an active and easily accessible compound for the food packaging industry.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

001255832500001

EID výsledku v databázi Scopus

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