POTENTIAL OF ANTIOXIDANT & ANTIMICROBIAL FROM BY PRODUCT COFFEE AS EDIBLE PACKAGING: SYSTEMATIC REVIEW
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Keywords:
Coffee by product, Edible packaging, Antioxidant, Antimicrobial
Abstract
Plastic is still widely used to package various food products. The use of plastic has a negative impact on the environment because plastic is not easily decomposed by the soil. Edible Packaging are one solution of plastic usage for packaging. Edible packaging also has the function of maintaining the quality of its products and protecting them from microorganism contamination because it has antimicrobial and antioxidant content. Coffee by-product can be potential as edible packaging materials because have antioxidant and antimicrobial agent such as phenolic, melanoidin, caffeine, and chlorogenic acid. Antioxidants are substances that can prevent cell damage due to the oxidation process by oxidants which causes a decrease in product quality because it can change the taste, aroma, texture and rancidity of the product. Antimicrobials are substances that can inhibit or kill the growth of microbes, such as fungi, viruses, and bacteria during storage of products in packaging that can damage the product and make it less durable. Antioxidants can maintain product quality and extend product shelf life. They can act as antimicrobial which can inhibit the growth of Listeria, Escherichia coli and Staphylococcus aureus which can contaminate food. So, coffee by product can be potential if developed as edible packaging in Indonesia because the raw material is widely produced along with the many coffee plantations in Indonesia whose coffee production continues to increase due to the large number of coffee enthusiasts both in Indonesia and abroad.
References
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Ounkaew, A., Kasemsiri, P., Kamwilaisak, K. et al. 2018. Polyvinyl Alcohol (PVA)/starch bioactive packaging film enriched with antioxidants from spent coffee ground and citric acid. J Polym Environ 26, 3762–3772
Ünalan, ˙I. U., Korel, F., Yemenicio˘glu, A. 2011. Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA. International Journal of Food Science and Technology, 46(6), 1289–1295.
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Ameca, G.M., Cerrilla, M. E. O., C´ordoba, P. Z., Cruz, A. D., Hern´andez, M.S., Haro, J.H. 2018. Chemical composition and antioxidant capacity of coffee pulp. Ciencia E Agrotecnologia, 42(3), 307–313.
Arbintaso, E.S., Erna, K.N. 2022. The family role in improving environmental quality through domestic plastic waste recycling. Berdaya Mandiri Journal, 4 (3), 300-318
Armisén, R., Gaiatas, F. 2009. 4-Agar. In Handbook of Hydrocolloids, 2nd ed.; Phillips, G.O., Williams, P.A., Eds. Sawston UK: Woodhead Publishing.
Batista, M.J.P.A., Ávila, A.F., Franca, A.S., Oliveira, L.S. 2020. Polysaccharide-rich fraction of spent coffee grounds as promising biomaterial for films fabrication. Carbohydr. Polym., 233, 115851
Brand, D., Pandey, A., Roussos, S., Soccol, C.R. 2000. Biological detoxification of coffee husk by filamentous fungi using a solid-state fermentation system. Enzyme and Microbial Technology, 27(1–2), 127–133
Cendekia, D., Analianasari, Widia, H. 2020. Utilization of coffee silverskin as natural antimicrobial in Staphylococcus aureus bacteria. International Conference on Agriculture and Applied Science (ICoAAS), 50-54
Chen, X., Pang, J., Wu, C. 2021. Fabrication and characterization of antimicrobial food packaging materials composed of konjac glucomannan, chitosan and fulvic acid. Food Sci., 42, 232–239
Collazo-Bigliardi, S., Ortega-Toro, R., Amparo, C. 2019. Improving properties of thermoplastic starch films by incorporating active extracts and cellulose fibres isolated from rice or coffee husk. Food Packaging and Shelf Life, 22, 100383
Conde, T., Mussatto, S.I. 2016. Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment. Preparative Biochemistry & Biotechnology, 46(4), 406–409
Das Neves, J.V.G., Borges, M.V., de Silva, D., M., Leite, C.X.D.S., Santos, M.R.C. 2019. Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: Chemical evaluation and beverage development. Food Science and Technology, 39, 348–353
Delgado, S.R., Arbelaez, A.F.A., Rojano, B. 2019. Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions. Acta Science Polumer Technology Aliment, 18(3), 235–248
Gomez-Estaca, J., Lopez-de-Dicastillo, C., Hernandez-Munoz, P., Catala, P., Gavara, R. 2014. Advances in antioxidant active food packaging. Trends in Food Science & Technology, 35(1), 42–51.
Iriondo-DeHond, A., Aparicio García, N., Fernandez-Gomez, B., Guisantes-Batan, E., Vel´azquez Escobar, F., Blanch, G.P. 2019. Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies, 51, 194–204.
Jamshidian, M., Tehrany, E.A., Desobry, S. 2012. Release of synthetic phenolic antioxidants from extruded poly lactic acid (PLA) film. Food Control, 28(2), 445–455.
Jim´enez-Zamora, A., Pastoriza, S., Rufi´an-Henares, J.A. 2015. Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. Lebensmittel-Wissenschaft und-Technologie- Food Science and Technology, 61(1), 12–18.
Lule, Z.C. Kim, J. 2021. Properties of economical and eco-friendly polybutylene adipate terephthalate composites loaded with surface treated coffee husk. Compos. Part A Appl. Sci. Manuf.,140, 106154.
Mirón-Mérida, V.A., Yáñez-Fernández, J., Montañez-Barragán, B., Barragán Huerta, B.E. 2019. Valorization of coffee parchment waste (Coffea arabica) as a source of caffeine and phenolic compounds in antifungal gellan gum films. LWT Food Science, 101, 167–174.
Mohamed, S.A.A., El-Sakhawy, M., El-Sakhawy, M.A.-M. 2020. Polysaccharides, protein and lipid -based natural edible films in food packaging: A review. Carbohydr. Polym., 238, 116178.
Monente, C., Bravo, J., Vitas, A.I., Arbillaga, L., de Pe˜na, M.P., Cid, C. 2015. Coffee and spent coffee extracts protect against cell mutagens and inhibit growth of food-borne. Journal of Functional Foods, 12, 365–374
Negesse, T., Makkar, H.P.S., Becker, K. 2009. Nutritive value of some non-conventional feed resources of Ethiopia determined by chemical analyses and an in vitro gas method. Animal Feed Science and Technology, 154(3–4), 204–217
Neši´c, A., Cabrera-Barjas, G., Dimitrijevi´c-Brankovi´c, S., Davidovi´c, S., Radovanovi´c, N., Delattre, C. 2020. Prospect of polysaccharide based materials as advanced food packaging. Molecules, 25, 135
Olavia, L. 2021. Kurangi Pemakaian Plastik Hingga 9,5%. Retrieved from: https://investor.id/lifestyle/239672/2021-kurangi-pemakaian-plastik-hingga-95
Oliveira, G., Gonçalves, I., Barra, A., Nunes, C., Ferreira, P., Coimbra, M.A. 2020. Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films. Food Res. Int., 109733
Ortiz-Vazquez, H., Shin, J., Soto-Valdez, H., Auras, R. 2011. Release of butylated hydroxytoluene (BHT) from poly (lactic acid) films. Polymer Testing, 30(5), 463–471.
Panusa, A., Petrucci, R., Lavecchia, R., Zuorro, A. 2017. UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins. Food Research International, 99, 155–165.
Rebollo-Hernanz, M., Zhang, Q., Aguilera, Y., Martín-Cabrejas, M. A., de Mejia, G.E. 2019. Phenolic compounds from coffee by-products modulate adipogenesis-related inflammation, mitochondrial dysfunction, and insulin resistance in adipocytes, via insulin/PI3K/AKT signalling pathways. Food and Chemical Toxicology, 132, 110672.
Regazzoni, L., Saligari, F., Marinello, C., Rossoni, G., Aldini, G., Carini, M. 2016. Coffee silver skin as a source of polyphenols: High resolution mass spectrometric profiling of components and antioxidant activity. Journal of Functional Foods, 20, 472–485
Rizkaprilisa, W., Martina. W. H., Ratih, P., Suci, A. P. 2023a. Improvement of bread nutrition with the addition of coffee silverskin as a source of dietary fiber and antioxidants. Food ScienTech Journal, 5 (2)
Rizkaprilisa, W., Martina. W.H., Ratih, P., Santosa, K.M. 2023b. Production of high dietary fiber and antioxidant activity bread from coffee parchment skin flour. Coffee Science, 182121
Setiawan, S. C. A., Arri, Y., Riskaprilisa, W., Ratih, P. 2024. Potential of dietary fiber and antioxidants from coffee skin as a food product in preventing obesity: Systematic review. science, Technology and Management Journal, 4 (1), 16-21
Sung, S.H.; Chang, Y., Han, J. 2017. Development of polylactic acid nanocomposite films reinforced with cellulose nanocrystals derived from coffee silverskin. Carbohydr. Polym., 169, 495–503.
Trongchuen, K., Artjima, O., Pornnapa, K., Salim, H., Wiyada, M., Rungnapha, W., Uraiwan, P., & Prinya, C. 2017. Bioactive starch foam composite enriched with natural antioxidants from spent coffee ground and essential oil. Starch - Stärke, 70(7–8), 1700238.
Ounkaew, A., Kasemsiri, P., Kamwilaisak, K. et al. 2018. Polyvinyl Alcohol (PVA)/starch bioactive packaging film enriched with antioxidants from spent coffee ground and citric acid. J Polym Environ 26, 3762–3772
Ünalan, ˙I. U., Korel, F., Yemenicio˘glu, A. 2011. Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA. International Journal of Food Science and Technology, 46(6), 1289–1295.
Vengatesan M., Rangaraj, K., Rambabu, & Fawzi B., Vikas, M. 2021. Natural antioxidants-based edible active food packaging: An overview of current advancements. Food Bioscience, 43, 101251
Zhang, Y., Li, B., Xu, F., He, S., Zhang, Y., Sun, L., Zhu, K., Li, S., Wu, G., Tan, L. 2021. Jackfruit starch: Composition, structure, functional properties, modifications and applications. Trends Food Sci. Technol., 107, 268–283
Zhao, Y., Li, B., L,i C., Xu, Y., Luo, Y., Liang, D., & Huang, C. 2021. comprehensive review of polysaccharide-based materials in edible packaging: A sustainable approach. Foods, 10(8):1845.
Zhu, F. 2020. Underutilized and unconventional starches: Why should we care? Trends Food Sci. Technol., 100, 363–373.
