ORCID
- Amit K. Jaiswal: 0000-0002-4551-4182
- Swarna Jaiswal: 0000-0003-1414-9052
Abstract
The developed edible film, formulated using sodium alginate, mushroom-derived chitosan, and bioactive-rich coffee ground extract, offers an environmentally friendly approach to food preservation. By utilizing agro-industrial byproducts, the formulation demonstrates potential economic and social benefits aligned with sustainable development goals. This study developed and optimised a sustainable edible film incorporating spent coffee ground extract (SCGE) as an active ingredient. The formulation was optimised through response surface methodology employing a central composite design, wherein chitosan (0.5–2.5 % w/v), sodium alginate (0.5–2.5 % w/v), glycerol (0.5–2.5 % v/v), and SCGE (4–12 % v/v) were systematically varied. The optimal film (1.49 % chitosan, 1.12 % sodium alginate, 1.53 % glycerol, and 9.69 % SCGE) exhibited enhanced mechanical strength (6.33 MPa), hydrophobicity (78.31° water contact angle), and antioxidant capacity. Spectroscopic analysis confirmed strong polymer–SCGE interactions, improving structural integrity and stability. Applying the coating to fresh-cut kiwi fruit notably decreased moisture loss by 37.5 %, delayed spoilage, and maintained appearance, and physicochemical characteristics over 10 days of cold storage at 4 °C. These results found SCGE-based edible films as an eco-friendly and functional packaging alternative, utilizing agro-industrial waste to enhance food quality, extend shelf life, and promote sustainability in contemporary food packaging.
Keywords
Active packaging, Chitosan-alginate, Edible films, Food preservation, Spent coffee ground extract
DOI Link
Publication Date
2025-01-01
Publication Title
Current Research in Food Science
Volume
11
Deposit Date
2026-07-24
Funding
This work was supported by the European Union – Next Generation EU . Project Code: ECS00000041 ; Project CUP: C43C22000380007 ; Project Title: Innovation, digitalization, and sustainability for the diffused economy in Central Italy – VITALITY. The authors acknowledge the Health Engineering & Materials Science Research Hub and the Enterprise Ireland Technology Gateway “Centre for Research in Engineering Surface Technology” (CREST) at TU Dublin for providing access to the facilities for materials characterization.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Additional Links
Recommended Citation
Orhotohwo, Oghenetega Lois; Lucci, Paolo; Jaiswal, Amit K.; Jaiswal, Swarna; and Pacetti, Deborah, "Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation" (2025). Research Outputs: 2025-Present. 66.
https://arrow.tudublin.ie/schfsehro/66