MINI REVIEW article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1667255
This article is part of the Research TopicEco-Conscious Food Systems: A Unified Framework From Processing To Waste ManagementView all 8 articles
Potency of Coffee By-Products as Sustainable Added Material in Bio/Edible Film Development
Provisionally accepted
Ata Aditya Wardana1*
Noor Ariefandie Febrianto2
Vincensius Marcellino1
Laras Putri Wigati3Francis Ngwane Nkede3Fumina Tanaka3
Fumihiko Tanaka3- 1Binus University, West Jakarta, Indonesia
- 2Indonesian Coffee and Cocoa Research Institute, Jember, Indonesia
- 3Kyushu Daigaku, Fukuoka, Japan
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
Coffee processing generates abundant by-products including husk, pulp, spent coffee grounds, and silver skin, which pose environmental challenges but potential as functional materials. This paper highlights recent advancements in the development of sustainable films enriched with coffee by-products for food packaging applications. Rich in lignocellulosic fibers, polyphenols, and antioxidants, by-products could be transformed into film-forming matrices, fillers, or bioactive additives to improve the bio/edible film performances. Tensile strength, elasticity, and thermal stability were improved through fiber and lignin content of coffee by-product inclusion. Their incorporation also improved barrier performance, reducing water vapor and gas permeability and enhancing ultraviolet (UV) resistance, thus extending food shelf life. Additionally, rich in biofunctional compounds such as caffeine and chlorogenic acid, these by-products significantly boost the films antioxidant and antimicrobial activities, offering protection against oxidative spoilage and microbial contamination. The challenges remained regarding material standardization, sensory impact, and large-scale application.
Keywords: packaging, polysaccharide, quality, preservation, Food
Received: 16 Jul 2025; Accepted: 18 Sep 2025.
Copyright: © 2025 Wardana, Febrianto, Marcellino, Wigati, Nkede, Tanaka and Tanaka. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Ata Aditya Wardana, ata.wardana@binus.ac.id
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.