AUTHOR=Wardana Ata Aditya , Febrianto Noor Ariefandie , Marcellino Vincensius , Wigati Laras Putri , Nkede Francis Ngwane , Tanaka Fumina , Tanaka Fumihiko 

TITLE=Potency of coffee by-products as sustainable added material in bio/edible film development

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 9 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1667255

DOI=10.3389/fsufs.2025.1667255

ISSN=2571-581X

ABSTRACT=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.