Abstract
This work aims to describe the coffee silverskin effect as a lignocellulosic waste filler for high-density polyethylene (HDPE) composites development. The main task was to determine various modification effects resulting from the complex chemical composition of coffee silverskin containing compounds with potential antioxidative properties, including caffeine, polyphenols, tannins, or melanoidins. The processing, thermal, physicochemical, and thermomechanical properties of the HDPE-based composites with different filler content (1–20 wt%) were evaluated. Comprehensively realized thermomechanical analysis revealed the filler’s reinforcing effects on the HDPE matrix while defining problems with obtaining adequate adhesion in the interfacial area. At the same time, studies have shown a very beneficial effect of the silverskin addition on the thermal properties of composites, that even the smallest addition allows for a significant increase in the thermooxidative resistance of HDPE composites assessed using the oxidation induction time from 20 min for HDPE up to 140 min for the composites with 20 wt% of the filler. The obtained research results allow classifying the coffee silverskin waste filler, not only as a filler intended for the production of composites with a high degree of filling but also as an additive that significantly changes the properties of polyethylene in the case of using low concentrations. This can have a very beneficial impact on the development of novel wood polymer (WPC) and natural fiber composites (NFC).
Highlights
Nowadays, due to far-reaching consumerism, multiple branches of industry are generating vast amounts of by-products and wastes
It can be seen that the incorporation of the coffee silverskin into the polyethylene matrix reduced the flowability of analyzed materials
CoInctlhuesipornessented paper, we aimed to investigate the impact of coffee silverskin on polyethylene-based composites’ processing and performance
Summary
Due to far-reaching consumerism, multiple branches of industry are generating vast amounts of by-products and wastes. Such a phenomenon is noted in the food industry. Significant amounts of non-edible by-products are generated during the processing and manufacturing of various food products. Processing of fruits, such as pineapple, banana, mango, or grapes generates from 30 to even 45 wt% of by-products. The coffee industry may be considered as one of the record holders. Over 50 wt% of the fresh coffee cherry is discarded and treated as waste [3]
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