Abstract
In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. Extracted green coffee bean oil (CO) was used as a plasticizer, and CP was used as a filler with and without functionalization. A solution of chitosan nanoparticles (ChNp) as a coating was applied to the ribbons. For the raw material, proximal analysis of the CP showed cellulose and lignin contents of 53.09 ± 3.42% and 23.60 ± 1.74%, respectively. The morphology of the blends was observed via scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) showed an increase in the ribbons' thermal stability with the functionalization. The results of differential scanning calorimetry (DSC) revealed better miscibility for the functionalized samples. The mechanical properties showed that with CP incorporation into the blends and with the ChNp coating, the Young's modulus and the tensile strength decreased with no significant changes in the elongation at break. This work highlights the potential of reusing different by-products from the coffee industry, such as coffee oil from green beans and coffee parchment as a filler, and incorporating them into PLA PBAT biodegradable polymer blend ribbons with a nanostructured antimicrobial coating based on chitosan for future applications in food packaging.