This study demonstrates how integrating spent coffee grounds improves antioxidant properties in biodegradable straws, suggesting a sustainable alternative to plastic.
Key Points
All straws exhibited complete dissolution in both distilled and seawater within 24 hours, highlighting rapid biodegradability.
Higher antioxidant capacity was achieved through the incorporation of spent coffee grounds, which enhanced total polyphenol and flavonoid content significantly.
Texture analysis revealed that straws with rice starch displayed the highest hardness, surpassing traditional paper and plastic straws.
The approach of using waste materials like spent coffee grounds emphasizes environmental sustainability while combating plastic pollution.