Indonesian research team eyes coffee waste for food packaging
Led by Ata Aditya Wardana at BNU, the team looked at using coffee byproducts such as pulp, husk, silverskin and spent grounds as fillers and bioactives in biobased and edible films. The goal was to make the films stronger and boost food-preserving barrier properties.
Researchers from Indonesia’s Coffee and Cocoa Research Institute at Jember and Kyushu University also participated in the study. Their findings were published in a recent issue of Frontiers in Sustainable Food Systems.
“Coffee byproducts offer a promising, cost-effective and environmentally sustainable alternative for improving the functional and ecological performance of bio/edible films,” the paper states. “These agro-industrial residues exhibit a richness in biofunctional compounds such as polyphenols, caffeine and dietary fibers, which contribute significant antioxidant, antimicrobial and UV-barrier properties, making them ideal candidates for applications in active food packaging.”
Category: Chemicals & Materials
