engleski

Characterisation of pectin biofilms enriched with phenolic extracts isolated from espresso coffee waste

In this work, the pectin, as an edible bio-polymer is enriched by phenolic extracts gained from espresso coffee waste, in pectin based bio-coating formulations. In order to explore the waste accumulated after preparation of espresso coffee (water, at 100 °C) the phenols were extracted using 70 % ethanol, and afterword the 5, 10 and 20 % extracts were incorporated in pectin base bio-films. By characterization of bio-films color it is found that samples with incorporated extracts are darker than standard samples (1 and 2 % of pectin). The analysis of textural properties (hardness, cohesiveness, elasticity and adhesiveness) showed that bio-film prepared by dissolving of 2 % pectin in 20 % extract showed the maximum strength. As results indicate, the coffee waste as a cheap bio-substrate could be successfully re-utilized for isolation and implementation of phenols for production of new, enriched, edible materials, according to sustainability trends of recycling bio-organic waste.

espresso coffee waste ; bio-film ; pectin ; colour ; textural properties

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