| Title: |
Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics |
| Authors: |
Borriello A.; Miele N. A.; Volpe S.; Basile G.; Verrillo M.; Spaccini R.; Cavella S.; Romano R.; Torrieri E. |
| Contributors: |
Borriello, A.; Miele, N. A.; Volpe, S.; Basile, G.; Verrillo, M.; Spaccini, R.; Cavella, S.; Romano, R.; Torrieri, E. |
| Publication Year: |
2025 |
| Collection: |
IRIS Università degli Studi di Napoli Federico II |
| Subject Terms: |
Alginate; Antioxidant activity; Bioactives release; Chitosan; Coffee waste; FT-IT; Physical properties |
| Description: |
The study aimed to valorize the oily extract of spent coffee ground (SCG-O) by developing an antioxidant-active biopolymeric film and investigating how the film structure affected its properties. Two film systems were studied: alginate at 2 % (SA) and polyelectrolyte complex of SA and chitosan (CH) (1.5:0.5), both prepared with and without the inclusion of SCG-O at 0.6 %. The film-forming solutions (FFSs) were evaluated for apparent viscosity, ζ- potential, particle size distribution (PSD), and Turbiscan stability index (TSI). The films were characterized by FT-IR and assessed for solubility, water vapor sorption, water vapor permeability. The release of selected antioxidant compounds (ACs) - caffeine, chlorogenic acid, caffeic acid, 3,4 dihydroxybenzoic acid, and ferulic acid- from the active film into a food simulant (50 % ethanol), was assessed at 4 °C and 20 °C, along with antioxidant activity using the DPPH assay. The inclusion of SCG-O increased the viscosity and ζ-potential (from -70 mV to -56 mV) of SA films. However, both FFS showed similar PSD (60–170 nm) and TSI values (1–3). FT-IR analysis indicated strong interactions between the components, particularly through hydrogen bonding and interactions between carboxylate and amine groups. SCG-O reduced water solubility and water sorption but did not affect water vapor permeability. The release rate of ACs varied based on film composition, with the SA+CH blend showing higher antioxidant capacity, suggesting lower encapsulation efficiency than SA film. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| Relation: |
info:eu-repo/semantics/altIdentifier/wos/WOS:001431960800001; volume:5; issue:1; journal:APPLIED FOOD RESEARCH; https://hdl.handle.net/11588/1009320 |
| DOI: |
10.1016/j.afres.2025.100778 |
| Availability: |
https://hdl.handle.net/11588/1009320; https://doi.org/10.1016/j.afres.2025.100778 |
| Rights: |
info:eu-repo/semantics/openAccess ; license:Creative commons ; license uri:http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| Accession Number: |
edsbas.EFD35CEE |
| Database: |
BASE |