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Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil.

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Title: Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil.
Authors: Saidi, Lilah1 (AUTHOR), Zia, Muhammad Bin1 (AUTHOR), Gullins, Amy1 (AUTHOR), Wang, Yong1 (AUTHOR), Wich, Peter Richard1,2 (AUTHOR), Selomulya, Cordelia1 (AUTHOR) cordelia.selomulya@unsw.edu.au
Source: Food & Bioprocess Technology. Dec2025, Vol. 18 Issue 12, p10739-10756. 18p.
Subjects: Carboxymethylcellulose, Grape seed oil, Biopolymers, Waterproofing, Coffee grounds, Food preservation, Cellulose nanocrystals, Edible coatings
Abstract: The development of edible films that can act as individual barrier layers for food could be a practical solution to minimize food deterioration and loss. Among the film-forming materials, polysaccharides are strong biopolymer candidates owing to their numerous advantages. However, their poor ability to function as a barrier to water molecules restricts their applications. To overcome this major shortcoming, the present study tested the potential of non-oxidized cellulose nanofibers (CNFs) extracted from spent coffee grounds (SCG) to function as nanoscale fillers and stabilizers for a lipophilic component in a polysaccharide-based film, with the main aim of reducing the water vapor permeability (WVP). CNFs and grapeseed oil (GSO) were embedded in carboxymethyl cellulose (CMC) matrix to formulate polysaccharide-based films with enhanced water barrier characteristics. The physicochemical and antimicrobial properties of the films were analyzed. The composite films resulted in significantly lower affinity to water and enhanced mechanical properties without significantly impairing the visual appearance of the films. Moreover, the oil-containing films were found to have the potential to reduce bacterial spoilage. These findings propose a sustainable approach to using food waste to develop polysaccharide-based films with enhanced water resistance. They also provide a framework for creating polysaccharide films with improved water vapor barrier and mechanical properties. [ABSTRACT FROM AUTHOR]
Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
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DbLabel: Engineering Source
An: 189359538
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil.
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  Data: <searchLink fieldCode="AR" term="%22Saidi%2C+Lilah%22">Saidi, Lilah</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zia%2C+Muhammad+Bin%22">Zia, Muhammad Bin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gullins%2C+Amy%22">Gullins, Amy</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Yong%22">Wang, Yong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wich%2C+Peter+Richard%22">Wich, Peter Richard</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Selomulya%2C+Cordelia%22">Selomulya, Cordelia</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> cordelia.selomulya@unsw.edu.au</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+%26+Bioprocess+Technology%22">Food & Bioprocess Technology</searchLink>. Dec2025, Vol. 18 Issue 12, p10739-10756. 18p.
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  Data: <searchLink fieldCode="DE" term="%22Carboxymethylcellulose%22">Carboxymethylcellulose</searchLink><br /><searchLink fieldCode="DE" term="%22Grape+seed+oil%22">Grape seed oil</searchLink><br /><searchLink fieldCode="DE" term="%22Biopolymers%22">Biopolymers</searchLink><br /><searchLink fieldCode="DE" term="%22Waterproofing%22">Waterproofing</searchLink><br /><searchLink fieldCode="DE" term="%22Coffee+grounds%22">Coffee grounds</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Cellulose+nanocrystals%22">Cellulose nanocrystals</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+coatings%22">Edible coatings</searchLink>
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  Data: The development of edible films that can act as individual barrier layers for food could be a practical solution to minimize food deterioration and loss. Among the film-forming materials, polysaccharides are strong biopolymer candidates owing to their numerous advantages. However, their poor ability to function as a barrier to water molecules restricts their applications. To overcome this major shortcoming, the present study tested the potential of non-oxidized cellulose nanofibers (CNFs) extracted from spent coffee grounds (SCG) to function as nanoscale fillers and stabilizers for a lipophilic component in a polysaccharide-based film, with the main aim of reducing the water vapor permeability (WVP). CNFs and grapeseed oil (GSO) were embedded in carboxymethyl cellulose (CMC) matrix to formulate polysaccharide-based films with enhanced water barrier characteristics. The physicochemical and antimicrobial properties of the films were analyzed. The composite films resulted in significantly lower affinity to water and enhanced mechanical properties without significantly impairing the visual appearance of the films. Moreover, the oil-containing films were found to have the potential to reduce bacterial spoilage. These findings propose a sustainable approach to using food waste to develop polysaccharide-based films with enhanced water resistance. They also provide a framework for creating polysaccharide films with improved water vapor barrier and mechanical properties. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1007/s11947-025-04068-1
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      – Code: eng
        Text: English
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        Type: general
      – SubjectFull: Grape seed oil
        Type: general
      – SubjectFull: Biopolymers
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      – SubjectFull: Waterproofing
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      – SubjectFull: Coffee grounds
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      – SubjectFull: Food preservation
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      – SubjectFull: Cellulose nanocrystals
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      – SubjectFull: Edible coatings
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      – TitleFull: Enhancing the Water Resistance of Carboxymethyl Cellulose Films with Cellulose Nanofibers from Spent Coffee Grounds and Grapeseed Oil.
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            NameFull: Saidi, Lilah
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              M: 12
              Text: Dec2025
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              Y: 2025
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