Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

Area of Science:

• Materials Science
• Food Science
• Sustainable Packaging

Background:

• Spent coffee grounds (SCG) represent a significant waste stream from coffee consumption.
• Coffee is a globally traded commodity, highlighting the potential of its byproducts.
• SCG oil can be explored as a functional additive for material development.

Purpose of the Study:

• To develop edible/biodegradable packaging incorporating spent coffee grounds (SCG) oil.
• To evaluate the impact of SCG oil fortification on the chemical, textural, and solubility properties of the packaging films.
• To assess the potential of SCG oil-enriched films for active food packaging.

Main Methods:

• Edible/biodegradable films were fabricated using κ-carrageenan and a pouring-drying technique.
• Tween 20 and Tween 80 were employed as emulsifiers in film preparation.
• Antioxidant capacity, textural properties, and solubility of the films were analyzed.

Main Results:

• Films fortified with SCG oil exhibited significantly higher antioxidant capacity compared to control samples.
• The addition of SCG oil significantly altered the chemical and physical properties of the packaging films.
• The study demonstrated notable changes in texture and solubility due to SCG oil incorporation.

Conclusions:

• Films produced using SCG oil show significant potential as active food packaging materials.
• SCG oil fortification enhances the functional properties of edible/biodegradable packaging.
• This research supports the valorization of spent coffee grounds for sustainable packaging solutions.