DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0141

OLEJ Z KÁVOVEJ USADENINY AKO ADITÍVUM V BIODEGRADOVATEĽNÝCH OBALOCH: HODNOTENIE CHEMICKÝCH ZMIEN CHROMATOGRAFICKOU METÓDOU / SPENT COFFEE GROUND OIL AS AN ADDITIVE IN BIODEGRADABLE PACKAGING: CHEMICAL CHANGES EVALUATED BY CHROMATOGRAPHIC METHOD

Dominika Kotianová1, Tomáš Pencák1, Dani Dordević1, Bohuslava Tremlová1
1 Ústav hygieny a technologie potravin rostlinného původu, Fakulta veterinární hygieny a ekologie, VETUNI, Palackého tř. 1946/1, 612 42 Brno


The utilization of by-products generated in the food industry for the production of biodegradable packaging materials represents an innovative approach to reducing the environmental burden caused by plastic waste. This study focused on evaluating the impact of oil extracted from coffee grounds (SCG) on the profile of bioactive compounds in biodegradable packaging. Experimental samples of κ-carrageenan-based packaging materials were prepared with varying concentrations of SCG oil (0.1–1 g) and two types of emulsifiers (Tween 20, Tween 80). The profile of bioactive compounds was analyzed using HPLC. The results demonstrated that the addition of SCG oil significantly affected the chemical profile of the packaging, with higher concentrations of oil (0.8 g and 1 g) leading to an increased intensity of bioactive compound signals. Furthermore, samples containing Tween 80 exhibited greater stability and intensity of bioactive compounds compared to those with Tween 20. These findings suggest that SCG oil could enhance the functional properties of biodegradable packaging, opening new possibilities for its use in the food industry.

Keywords: sustainable packaging, food waste valorization, bioactive compounds

pages: 141-147, online: 2025



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