As coffee consumption increases, coffee extraction's by-products increase. Research on coffee by-product recycling is fundamental as social costs and environmental problems arise from the course of coffee processing, estimated to be 270,000 tons per year. This study attempted to confirm the possibility of an eco-friendly food packaging material by solvating cellulose from spent coffee grounds. For cellulose solubility, delignification and TEMPO (2,2,6,6- tetramethylpiperidin-1-oxyl) oxidation treatment were performed. An optimal plasticizer (glycerol) and a crosslinking agent (cinnamaldehyde) were added to the film-forming solution for film manufacturing, while physical treatment (high-pressure treatment, 276 MPa, 10 times) was done to improve physical properties. Then, the film was dried by a solution-casting method. Physical properties of food packaging materials such as tensile strength, elongation, water-solubility, thickness, and chromaticity were measured. In particular, the film to which 1.5% glycerol was added showed the highest value among the physical properties of the dried film. These results indicate that TEMPOSCG films have potential as eco-friendly food packaging materials in the food industry.

Abstract
서 론
재료 및 방법
    실험 재료
    셀룰로오스 가용화를 위한 물리화학적 처리
    필름 형성
    필름 특성
    통계 분석
결과 및 고찰
    탈리그닌에 따른 색도 변화
    TEMPO 산화에 의한 화학 구조 및 결정 구조 측정
    초고압 균질에 의한 표면 구조 균일화
    필름 형성 방법에 따른 필름 특성
    첨가제 사용에 따른 필름 특성
요 약
References

• 오해원(국립안동대학교 식품생명공학과) | Hae Won Oh (Department of Food Science and Biotechnology, Andong National University, Andong(36729), Korea)
• 이승환(국립안동대학교 식품생명공학과) | Seung Hwan Lee (Department of Food Science and Biotechnology, Andong National University, Andong(36729), Korea) Corresponding author