Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films. (December 2020)

• Record Type: Journal Article
• Authors: Oliveira, Gonçalo; Gonçalves, Idalina; Barra, Ana; Nunes, Cláudia; Ferreira, Paula; Coimbra, Manuel A.
• Is Part Of: Food research international. Volume 138(2020)Part A
• Publication Date: 2020-12
• Subjects: Food byproducts -- Circular economy -- Biobased materials -- Active films -- UV-barrier -- Stretchability; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109733
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Potato starch and coffee silverskin from food industries are valorised. Brownish films with enhanced elasticity and stretchability are produced. Crude coffee silverskin improves the water tolerance of potato starch films. Potato starch/coffee silverskin films show antioxidant and UV-protective ability. Abstract: Food processing wastes together with the perishable foodstuff loss promote environmental and societal concerns. Food byproducts can have value as a source of functional molecules for developing active packaging without food waste, under a circular economy. Nevertheless, the often-associated extraction/chemical processes compromise the sustainability of food byproducts reusability. In this work, coffee silverskin (CS) and starch, recovered from coffee roasting and potato industries, respectively, were together gelatinized to form in-situ films. Targeting to fit with the food application requirements, it is important to understand the influence of crude CS amount (1%, 5%, and 10% w/w of dry starch weight) on potato starch-based film properties. CS conferred a brownish coloration to the films, maintaining their transparency. The films colour intensity, antioxidant activity, and water tolerance were directly related with the CS dosage. Moreover, as high the CS amount, higher the elasticity, stretchability, and UV radiation absorption of the pristine films. These data emphasized that CS molecules extracted during gelatinization prevented the starch-starch hydrogen bonding and conferred functional and barrier properties. Overall, adding crude CS during potato starch gelatinization revealed to be an efficient strategy to tune the performance of potato starch-based films, opening an opportunity for valorising coffee roasting and potato byproducts.