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KMID : 1024420220260020105
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Food Engineering Progress
2022 Volume.26 No. 2 p.105 ~ p.111
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A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products
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Oh Hae-Won
Lee Seung-Hwan
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Abstract
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As coffee consumption increases, coffee extraction's by-products increase. Research on coffee by-product recycling is fundamental as social costs and environmental problems arise from the course of coffee processing, estimated to be 270,000 tons per year. This study attempted to confirm the possibility of an eco-friendly food packaging material by solvating cellulose from spent coffee grounds. For cellulose solubility, delignification and TEMPO (2,2,6,6- tetramethylpiperidin-1-oxyl) oxidation treatment were performed. An optimal plasticizer (glycerol) and a crosslinking agent (cinnamaldehyde) were added to the film-forming solution for film manufacturing, while physical treatment (high-pressure treatment, 276 MPa, 10 times) was done to improve physical properties. Then, the film was dried by a solution-casting method. Physical properties of food packaging materials such as tensile strength, elongation, water-solubility, thickness, and chromaticity were measured. In particular, the film to which 1.5% glycerol was added showed the highest value among the physical properties of the dried film. These results indicate that TEMPOSCG films have potential as eco-friendly food packaging materials in the food industry.
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KEYWORD
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coffee by-product, cellulose, eco-friendly film, food packaging material
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