Chemical, Mechanical, Antioxidant, and Antimicrobial Properties of Paper Prepared from Cocoa Bean Shell Using Polyethylene Glycol

RH. Fitri Faradilla¹, T Tamrin^1, , Muhammad Nuh Ibrahim¹, Sri Rejeki¹, Arwan Siala¹ and F Firmansyah¹

¹Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia

Cite this paper:
RH. Fitri Faradilla, T Tamrin, Muhammad Nuh Ibrahim, Sri Rejeki, Arwan Siala and F Firmansyah. Chemical, Mechanical, Antioxidant, and Antimicrobial Properties of Paper Prepared from Cocoa Bean Shell Using Polyethylene Glycol. Journal of Food and Nutrition Research. 2019; 7(8):579-583. doi: 10.12691/jfnr-7-8-5

Abstract

Cocoa bean shell is an underutilised residue which can be processed into paper-like active packaging because of its fiber and phytochemical compounds that have antioxidant and antimicrobial properties. In this study, a minimal process was applied in making paper from cocoa bean shell. Paper making involed milling for size reduction, mixing with polyethylene glycol (PEG 1000 g/mole) as a plasticiser, and drying at low temperature (60°C). Chemical and heat treatment were avoided to preserve the antioxidant and antimicrobial properties of the shell. Since there was no cellulose isolation process, the resulted papers contained various components other than cellulose, such as hemicellulose, lignin, and inorganic materials. The addition of PEG in concentration of 5% improved the tensile strength and elongation of the paper. The presence of plasticiser did not affect the paper thermal stability, antioxidant capacity, and antimicrobial activity. The paper samples reduced DPPH radicals by approxymately 75% and showed antimicrobial activity againts E. coli, S. aureus, and B. cereus.

Keywords:
cocoa bean shell paper antioxidant antimicrobial packaging

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Adeyina, A., et al., Performance and physiological response of weaner rabbits fed hot water treated cocoa bean shell-based diet. Res J Anim Vet Sci, 2010. 5: p. 53-7.
[2]	Pusat Data dan Sistem Informasi Pertanian, Outlook Kakao Komoditas Pertanian Subsektor Perkebunan. 2016, Pusat Data dan Sistem Informasi Pertanian Kementerian Pertanian.
[3]	Olubamiwa, O., et al., Effect of boiling time on the utilization of cocoa bean shell in laying hen feeds. International Journal of Poultry Science, 2006. 5(12): p. 1137-1139.
[4]	Nsor-Atindana, J., et al., Quantification of total polyphenolic content and antimicrobial activity of cocoa (Theobroma cacao L.) Bean Shells. Pakistan Journal of Nutrition, 2012. 11(7): p. 574.
[5]	Ververis, C., et al., Cellulose, hemicelluloses, lignin and ash content of some organic materials and their suitability for use as paper pulp supplements. Bioresource Technology, 2007. 98(2): p. 296-301.
[6]	Ashori, A., Nonwood fibers—A potential source of raw material in papermaking. Polymer-Plastics Technology and Engineering, 2006. 45(10): p. 1133-1136.
[7]	Hammett, A., et al., Non-wood fiber as an alternative to wood fiber in Chinas pulp and paper industry. Holzforschung, 2001. 55(2): p. 219-224.
[8]	Robertson, G.L., Food packaging: principles and practice. 2005: CRC press.
[9]	Redgwell, R., et al., Dietary fibre in cocoa shell: characterisation of component polysaccharides. Food Chemistry, 2003. 81(1): p. 103-112.
[10]	Yang, H., et al., Characteristics of hemicellulose, cellulose and lignin pyrolysis. Fuel, 2007. 86(12-13): p. 1781-1788.
[11]	Pelissari, F.M., P.J. do Amaral Sobral, and F.C. Menegalli, Isolation and characterization of cellulose nanofibers from banana peels. Cellulose, 2014. 21(1): p. 417-432.
[12]	Turhan, K., F. Sahbaz, and A. Güner, A spectrophotometric study of hydrogen bonding in methylcellulose‐based edible films plasticized by polyethylene glycol. Journal of Food Science, 2001. 66(1): p. 59-62.
[13]	Reilly, C., Metal contamination of food: its significance for food quality and human health. 2008: John Wiley & Sons.
[14]	Shahid, M., et al., Behavior and impact of zirconium in the soil–plant system: plant uptake and phytotoxicity, in Reviews of Environmental Contamination and Toxicology Volume 221. 2013, Springer. p. 107-127.
[15]	Nassar, M.M., Kinetic studies on thermal degradation of nonwood plants. Wood and fiber science, 2007. 17(2): p. 266-273.
[16]	Laftah, W.A. and W.A.W.A. Rahaman, Chemical pulping of waste pineapple leaves fiber for kraft paper production. Journal of Materials Research and Technology, 2015. 4(3): p. 254-261.
[17]	Mechi, N., et al., Preparation of paper sheet from cellulosic fibres obtained from Prunus amygdalus and Tamarisk sp. Cellulose chemistry and technologY, 2016. 7(8): p. 863-872.
[18]	Martínez, R., et al., Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Food Research International, 2012. 49(1): p. 39-45.
[19]	Faradilla, R.H.F., et al., Effect of polyethylene glycol (PEG) molecular weight and nanofillers on the properties of banana pseudostem nanocellulose films. Carbohydrate Polymers, 2018.
[20]	Xiao, Z., Papermaking Process Online Measurement and Control of Paper Ash Content. Sensors & Transducers, 2014. 174(7): p. 229.
[21]	Matsui, K.N., et al., Cassava bagasse-Kraft paper composites: analysis of influence of impregnation with starch acetate on tensile strength and water absorption properties. Carbohydrate Polymers, 2004. 55(3): p. 237-243.