Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Area of Science:

• Materials Science
• Biochemistry
• Sustainable Chemistry

Background:

• Coffee processing generates substantial by-products like pulp, mucilage, parchment, husk, silverskin, and spent coffee grounds.
• These discarded fractions possess high potential due to their rich polysaccharide and biomolecule content.
• Current disposal methods represent a loss of valuable resources.

Purpose of the Study:

• To review the chemical composition and fractionation of coffee by-products.
• To evaluate their potential as polymeric matrices or additives for plastic development.
• To explore sustainable valorization strategies for biodegradable plastic formulations, particularly for food packaging.

Main Methods:

• Literature review focusing on chemical composition analysis of coffee by-products.
• Assessment of fractionation techniques for isolating valuable components.
• Evaluation of coffee by-product-derived materials for plastic applications.

Main Results:

• Coffee by-products are rich in polysaccharides and bioactive molecules.
• These components can be utilized as polymeric matrices or additives in plastic production.
• Incorporation of coffee by-products can enhance plastic properties like antioxidant, antimicrobial, hydrophobic, and mechanical characteristics.

Conclusions:

• Coffee by-products offer a sustainable and eco-friendly source for biodegradable plastics.
• Valorization of these by-products supports circular economy principles.
• The resulting materials are suitable for active food packaging applications, enhancing food preservation and safety.