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

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.