Coffee grounds as filler for pectin: Green composites with competitive performances dependent on the UV irradiation

•Apple pectin/coffee grounds bioplastics were prepared.•The coffee content influenced the mesoscopic structure of the biocomposites.•The addition of the coffee generated an hydrophobization of the pectin surface.•The UV curing treatment improved the mechanical properties of the biocomposites. Novel...

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Veröffentlicht in:	Carbohydrate polymers 2017-08, Vol.170, p.198-205
Hauptverfasser:	Cataldo, Vincenzo Alessandro, Cavallaro, Giuseppe, Lazzara, Giuseppe, Milioto, Stefana, Parisi, Filippo
Format:	Artikel
Sprache:	eng
Schlagworte:	Bioplastic Coffea - chemistry Coffee grounds DMA Elasticity Green Chemistry Technology Materials Testing Pectin Pectins - chemistry Ultraviolet Rays UV-curing
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