Biodegradable packaging material from coffee pulp to increase the shelf-life of fresh foods

Abstract

A biodegradable methylcellulose film was developed where cellulose was obtained from coffee pulp.\rFixed amount of additives (stearic acid and antioxidants derived from coffee pulp itself) was\rincorporated in the film solution. Evaluation of the effectiveness of the film was performed by\rwrapping it on button mushrooms. Shelf-life studies of button mushrooms (Agaricus bisporus) was\rcarried out.No significant difference was observed between mushrooms packed with polypropylene\rand mushrooms packed with films containing only stearic acid in case of water loss, whereas there\rwas a significant difference between these and unpacked mushrooms and mushrooms packed with\rfilms containing both stearic acid and antioxidants. Interaction within packaging material and time\rhad a significant effect on water loss of mushrooms. The lightness values and final vitamin C\rcontent (approximately 8mg/100g) of mushrooms packed with polypropylene films (L*=76.05) and\rcellulose films (L*=75.22) containing both stearic acid and antioxidants during the same working\rperiod were found to be statistically indifferent. Per cent vitamin C losses of unpacked mushrooms\rwas 49.8, mushrooms packed with films only with stearic acid, films with both stearic acid and\rantioxidants and polypropylene films were 43.9, 27.9, 23.9, respectively at the end of fourth day. The\rphenol content of mushrooms packed with polypropylene and cellulose films containing both stearic\racid and antioxidants was found to be 380.77mg/lit. and 392.33mg/lit., respectively at the end of fifth\rday (p<0.05). Mushrooms packed with films containing stearic acid and antioxidants showed\rpolyphenoloxidase activity of 0.35 and that of polypropylene was 0.322 . The film containing stearic\racid only was useful in extending the shelf-life by one day but it was not as effective as films with\rboth stearic acid and antioxidants.