Coffee Byproducts Could Reduce Plastic in 'Plastic Wrap'

"Coffee byproducts offer a promising, cost-effective and environmentally sustainable alternative for improving the functional and ecological performance of bio/edible films. 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."

"The core claim is that adding coffee-derived fibers and lignin can make films tougher and more stable, while coffee-derived extracts and compounds can add functional performance - including UV protection and antimicrobial and antioxidant activity - that may improve the shelf life of packaged food."

Coffee byproducts including pulp, husk, silverskin, and spent grounds typically become waste or compost but can serve a more valuable purpose as replacements for plastic in food packaging films. A new study in Frontiers in Sustainable Food Systems demonstrates that these coffee residues can function as fillers or bioactive additives in bio-based and edible films, enhancing strength, barrier performance, and food preservation capabilities. Coffee byproducts contain biofunctional compounds such as polyphenols, caffeine, and dietary fibers that provide antioxidant, antimicrobial, and UV-barrier properties. Adding coffee-derived fibers and lignin increases film toughness and stability, while coffee extracts add functional performance benefits that extend packaged food shelf life. This approach supports circular economy principles by converting agricultural waste into valuable packaging materials.

Read at Daily Coffee News by Roast Magazine