Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil
Dani Dordevic,
Simona Dordevic,
Fouad Ali Abdullah Abdullah,
Tamara Mader,
Nino Medimorec,
Bohuslava Tremlova,
Ivan Kushkevych
Affiliations
Dani Dordevic
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
Simona Dordevic
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
Fouad Ali Abdullah Abdullah
Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, 612 42 Brno, Czech Republic
Tamara Mader
University North, Dr. Zarka Dolinar Square 1, 48000 Koprivnica, Croatia
Nino Medimorec
University North, Dr. Zarka Dolinar Square 1, 48000 Koprivnica, Croatia
Bohuslava Tremlova
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic
Ivan Kushkevych
Department of Experimental Biology, Faculty of Science, Masaryk University, 625 00 Brno, Czech Republic
Background: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films. Methods: The produced films were based on κ-carrageenan and pouring–drying techniques in petri dishes. Two types of emulsifiers were used: Tween 20 and Tween 80. The films were analyzed by antioxidant and textural analysis, and their solubility was also tested. Results: Edible/biodegradable packaging samples produced with the addition of SCG oil showed higher (p p < 0.05) both chemical and physical properties of the films. Conclusions: Based on the findings obtained, it was indicated that films manufactured utilizing SCG oil possess considerable potential to serve as an effective and promising material for active food packaging purposes.
