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<p>Edible straws in the food industry often suffer from sogginess and poor mechanical strength when in contact with beverages, reducing their usability and consumer appeal. To address this issue, spent coffee grounds, a common waste by-product, were explored as a sustainable source for producing reinforced edible straws. In this study, Liberica spent coffee grounds (SCG) were upcycled into edible straws, and their physicochemical properties were evaluated across various incorporation levels (0–40%). SCG exhibited high water absorption capacity (up to 46.7%), resulting in porous structures with improved water retention that enhanced mechanical strength. Straws containing 40% SCG (SCG40) displayed the highest hardness (7777.9 ± 118.0&#xa0;g) compared to SCG10 (1533.5 ± 128.2&#xa0;g). Total phenolic content increased with higher SCG incorporation, from 0.10 ± 0.00 to 0.58 ± 0.02&#xa0;mg GAE/g, indicating retained antioxidant potential despite prior brewing. SCG incorporation reduced straw moisture from 8.7% (SCG0) to 6.2% (SCG40) by binding water within the matrix and lowering free moisture. Biodegradability tests in dry and wet soils confirmed environmental safety, with higher SCG content accelerating decomposition. This represents significant advances over previous edible straw, which often experienced lack of mechanical strength when soak in beverages. Overall, this work demonstrates that upcycling <i>Coffea liberica</i> SCG enhances the mechanical, functional, and biodegradable properties of edible straws, offering a physicochemical approach to sustainable food packaging.</p>

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Upcycling Coffea liberica spent grounds into edible straws: a physicochemical approach to sustainable food packaging

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Nur Maziah Abdul Malek,
  • Lay Jing Seow,
  • Suzaira Bakar,
  • Eng Keng Seow

摘要

Edible straws in the food industry often suffer from sogginess and poor mechanical strength when in contact with beverages, reducing their usability and consumer appeal. To address this issue, spent coffee grounds, a common waste by-product, were explored as a sustainable source for producing reinforced edible straws. In this study, Liberica spent coffee grounds (SCG) were upcycled into edible straws, and their physicochemical properties were evaluated across various incorporation levels (0–40%). SCG exhibited high water absorption capacity (up to 46.7%), resulting in porous structures with improved water retention that enhanced mechanical strength. Straws containing 40% SCG (SCG40) displayed the highest hardness (7777.9 ± 118.0 g) compared to SCG10 (1533.5 ± 128.2 g). Total phenolic content increased with higher SCG incorporation, from 0.10 ± 0.00 to 0.58 ± 0.02 mg GAE/g, indicating retained antioxidant potential despite prior brewing. SCG incorporation reduced straw moisture from 8.7% (SCG0) to 6.2% (SCG40) by binding water within the matrix and lowering free moisture. Biodegradability tests in dry and wet soils confirmed environmental safety, with higher SCG content accelerating decomposition. This represents significant advances over previous edible straw, which often experienced lack of mechanical strength when soak in beverages. Overall, this work demonstrates that upcycling Coffea liberica SCG enhances the mechanical, functional, and biodegradable properties of edible straws, offering a physicochemical approach to sustainable food packaging.