Potential of Antioxidant & Antimicrobial From by Product Coffee as Edible Packaging: Systematic Review
Year: 2024
Type: review
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.
Institution: Universitas Sugeng Hartono
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: bronze
OpenAlex ID: W7123339834