INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Food Packaging Paper from Mixture of Eggshell Powder, Sugarcane

Leaves, and Coffee Grounds

Edelyn G. Lobaton¹, Mary Rose S. Tubid², Myrly V. Cabrera³

¹A Thesis Presented to the Faculty of Graduate Studies College of Industrial Technology Carlos Hilado

Memorial State University, Philippines

DOI: https://doi.org/10.51244/IJRSI.2025.1215PH000215

Received: 19 November 2025; Accepted: 26 November 2025; Published: 11 December 2025

ABSTRACT

This study developed a food packaging paper using a composite of agricultural and household waste, consisting

of 40–45% eggshell powder, 5–10% coffee grounds, 30–35% processed sugarcane leaf fibers, and 8–10% binder.

Three formulations with varying ratios of these components were produced and evaluated for tensile strength,

thickness, density, biodegradability, and sensory attributes such as color, texture, and odor. Results confirmed

successful sheet formation and demonstrated the paper’s biodegradability, with sensory evaluation indicating

high acceptability. However, tensile strength remained below commercial standards, suggesting a need for

further optimization. While the process shows potential for scale-up using existing equipment, production costs

were found to be higher than those of kraft paper. Overall, the developed paper presents a promising sustainable

alternative to conventional packaging but requires improvements to enhance mechanical performance and cost-

efficiency.

INTRODUCTION

Background of the Study

Food packaging plays a vital role in the food supply chain, protecting food from spoilage and contamination

(FAO, 2011). However, traditional materials like plastic and metal create environmental burdens (Ellen

MacArthur Foundation, 2016). Plastic waste generation reached a staggering 353 million metric tons in 2022,

with only 9% recycled (OECD, 2023). Plastic packaging, a major contributor at 40%, often ends up in landfills

or incinerators, releasing harmful pollutants (Geyer et al., 2017). Plastic pollution also threatens marine

ecosystems (Arthur et al., 2015).

This study explores the feasibility of food packaging paper from eggshell powder, sugarcane leaves, and used

coffee grounds. Eggshell powder (Almasi et al., 2019) and sugarcane leaves (Chen et al., 2020) are established

sustainable papermaking components. Eggshell powder, rich in calcium carbonate, strengthens paper and acts

as a microbial barrier (Shabani et al., 2019). Sugarcane leaves, a waste stream, provide cellulose fibers, the

building block of paper (Singh et al., 2017). The addition of coffee grounds introduces a novel element. Coffee

grounds possess inherent antioxidant and antimicrobial properties, potentially extending food shelf life and

reducing waste (Johnson & Smith, 2021). These bioactive compounds include melanoidins, chlorogenic acids,

and caffeine (Chen et al., 2019).

Using agricultural waste for food packaging offers several environmental advantages. Firstly, it reduces reliance

on non-renewable resources and minimizes landfill waste (Santos et al., 2022). Secondly, the biodegradability

of these materials combats plastic pollution (Almasi et al., 2019). Furthermore, utilizing agricultural waste

streams aligns with the circular economy, keeping waste out of landfills and transforming it into valuable

products (Murray et al., 2017).

Developing food packaging paper from these agricultural wastes supports the global movement towards

sustainable development (Griggs et al., 2013). It promotes a balance between social responsibility,

environmental protection, and economic growth (Sachs et al., 2010) by converting agricultural waste into viable

packaging materials. This research aligns with Sagay City's proactive measures, exemplified by City Ordinance

2023-015, which demonstrates the city's commitment to reducing plastic use and embracing eco-friendly

practices.

Page 2822

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

By mitigating the food industry's environmental impact, this research aims to evaluate the food packaging paper

from these agricultural waste materials. The study will assess the paper's physical and mechanical properties,

biodegradability, and acceptability. The findings will contribute to the development of sustainable food

packaging solutions and promote a more environmentally responsible food industry.

Objectives of the Study

The general objective of this study was to develop a food packaging paper from a mixture of eggshell powder,

sugarcane leaves and spent coffee grounds.

Specifically, this study aimed to:

1. determine the ratio of eggshell powder, sugarcane leaves, and coffee grounds in making the food packaging

paper;

2. test its physical and mechanical properties in terms of:

 density,

 thickness, and

 tensile strength;

3. evaluate the biodegradability of the developed food packaging paper using soil burial testing;

4. evaluate its acceptability in terms of:

 color,

 odor, and

 texture;

5. develop a product brochure.

Framework of the Study

A study's framework provides a structured approach to understanding the research problem and ensuring

alignment between the research questions, methods, and analysis techniques (Ravitch & Riggan, 2016). The

theoretical framework explains the problem's existence and the connections between factors (Mercado, 1994;

Grant & Osanloo, 2014). The conceptual framework elaborates on the theoretical framework by translating

abstract concepts into measurable variables or constructs (Ravitch & Riggan, 2016; Grant & Osanloo, 2014).

This study used the Input-Process-Output-Outcome (IPOO) model, commonly employed in system analysis and

design, as the conceptual framework (Dennis et al., 2015; Valacich et al., 2020).

Figure 1 on the next page illustrates the schematic diagram of the framework of the study.

Figure 1Schematic Diagram Illustrating the Framework of the Study

Page 2823

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

As illustrated in Figure 1, the inputs of this study were eggshell powder, sugarcane leaves, and coffee grounds.

Cassava starch was used as the binder, sodium hydroxide was used for digesting the leaves, and hydrogen

peroxide was added for bleaching the pulp. Kitchen tools and appliances were used in paper making, and these

included an oven for drying the materials; a grinder for powdering the dried eggshells and coffee grounds; a

blender for pulping; a basin to hold the pulp mixture; and a mold to strain and shape the pulp mixture into paper

sheets. Moreover, existing literature and data on similar food packaging papers were used as references.

The optimum ratio of the raw materials was determined using fractional factorial design starting with three

different ratios of eggshell powder, sugarcane leaves, and coffee grounds as shown in Table 1. The steps and

procedure for making the paper were based on the research of Villareal, et al. (2022). To evaluate the

performance and suitability of the developed food packaging paper, it was tested for tensile strength, thickness,

density, biodegradability, and acceptability in terms of color, odor, and texture.

The primary output of this study was an environmentally friendly packaging paper made from a mixture of

eggshell powder, sugarcane leaves, and coffee grounds. Other outputs included data and results of the tests for

physical and mechanical properties, as well as the biodegradability, of the developed food packaging paper.

Furthermore, a product brochure was also developed providing information about the food packaging paper.

The profound and significant outcomes of this study to society included improved waste minimization and

reduced environmental footprint of the paper industry. Reduced usage of conventional wood pulp paper would

mean reduced tree cuttings and a cleaner atmosphere. The use of these waste materials increased awareness of

its potential benefits and the importance of sustainability in the paper industry. Furthermore, this study has the

potential for further research and development to improve the manufacturing process and to expand the

applications of packaging paper made from eggshells and sugar cane leaves.

Scope and Limitation of the Study

The study focused on developing and evaluating a food packaging paper from a mixture of eggshell powder,

sugarcane leaves, and coffee grounds. It characterized the physical and mechanical properties, the

biodegradability, and the acceptability of the developed food packaging paper.

The study was limited to the use of white leghorn eggshells collected from household wastes, freshly harvested

green sugarcane leaves from a nearby sugarcane plantation, and spent arabica coffee grounds from local coffee

shops. In addition, cassava starch was used as the primary binder.

The tensile strength tests were conducted in a laboratory setting using the method adopted by Gao et al. (2016).

Thickness and density were determined also in the laboratory using a digital micrometer and electronic weighing

scale. The biodegradability of the packaging paper was tested by soil burial testing according to ASTM D5988-

10.

The results of the study provided valuable information on the potential of eggshell powder, sugarcane leaves,

and coffee grounds as raw materials for food packaging paper.

Significance of the Study

The development of food packaging paper made from eggshell powder, sugarcane leaves, and coffee grounds is

a significant endeavor with the potential to address several critical environmental challenges. The results of this

study will be significant to the following:

Environment. This study addresses concerns about deforestation and other environmental impacts of traditional

paper production. The production of food packaging paper from eggshell powder, sugarcane leaves, and coffee

grounds does not require the use of virgin resources like trees, water, and energy. Instead, it uses waste materials

that would otherwise be discarded. Moreover, the use of these waste materials as raw materials for food

packaging paper helps to reduce the amount of waste that is sent to landfills. Eggshells, sugarcane leaves, and

coffee grounds are all organic materials that would otherwise decompose in landfills, releasing methane, a potent

Page 2824

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

greenhouse gas. By using these materials as raw materials for food packaging paper, they are diverted from

landfills, and their environmental impact is reduced.

Industry. This study will result in sustainability because it will reduce reliance on traditional paper sources,

which can require deforestation. The eggshell powder, sugarcane leaves, and coffee grounds are renewable

resources and can potentially lower production costs compared to wholly wood-based paper. This innovative

food packaging paper can position a company as environmentally conscious, attracting eco-friendly customers.

Community. This study will lead to the creation of jobs and economic growth in the community. This will

develop local industries focused on collecting and processing eggshells, sugarcane leaves, and coffee grounds.

By using waste materials to produce food packaging paper, a more circular economy is created where waste is

seen as a resource rather than a problem. This helps to reduce the amount of waste that is produced and to

conserve resources. Additionally, the use of the developed food packaging paper can help to reduce the cost of

food packaging, which can benefit consumers.

Schools. This study has the potential to enhance how schools approach sustainability education. By integrating

lessons about these innovative materials, educators can equip students with the knowledge and skills to develop

sustainable products and manage waste effectively.

Students. This study opens the door for student engagement in hands-on projects utilizing these innovative

materials. Through this practical experience, students will gain a deeper understanding of biocomposite materials

and their properties. By exploring these properties, students can hone their problem-solving skills by

brainstorming and developing potential applications for this sustainable packaging solution.

Practitioners. This study catalyzes practitioners across various fields to develop innovative applications for these

materials. Educators can leverage it to create engaging lessons on sustainability and biocomposite potentials.

Engineers can explore its properties to design sustainable packaging solutions, while chemists can investigate

methods to optimize its production process.

Future researchers. This study adds to the body of knowledge of materials science and sustainable technologies.

This can be a guide for future innovations to better improve and overcome the limitations of this study.

Definition of Terms

To deliver a suitable network of communication between the researcher and the reader, the following terms are

defined conceptually and operationally.

Binder. The term refers to a substance that holds individual particles of filler and fiber together to form a coherent

structure (Tapsell, 2003).

Operationally, as used in this study, it refers to cassava starch that was mixed with eggshell powder, sugarcane

leaves, and coffee grounds to form the packaging paper.

Biodegradability. The term refers to the ability of a material to be broken down by microorganisms into

biodegradable substances such as carbon dioxide, water, and biomass (International Organization for

Standardization (ISO), 2006).

Operationally, as determined in this study, it referred to the percentage of weight loss of the paper after burying

it in soil for two weeks.

Coffee grounds are the grounds from coffee beans. Spent coffee grounds are typically discarded as waste.

However, they are a good source of cellulose, hemicellulose, and lignin, which are important components of

paper. They also contain a variety of other compounds, such as antioxidants and caffeine, which may have

beneficial properties (Mussatto et al., 2011).

Page 2825

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

The coffee grounds used for this study were collected from Kape de Kamalig, a local coffee shop in Sagay City.

They were washed thoroughly, dried, and ground again into a fine powder using a blender.

Color. In the context of evaluation of acceptability, color is the perceptual attribute resulting from the interaction

of light with an object and the subsequent interpretation of the reflected or transmitted light by the human visual

system (Lawless & Heymann, 2010).

In this study, the color of the developed food packaging paper was measured through an acceptability test. Thirty

respondents evaluated the color of the paper samples based on the overall color of the packaging paper, on the

suitability of the color to the intended use of the packaging paper, and on the visual appeal of the color of the

packaging paper in enhancing the presentation of its contents. Using a five-point Likert scale, the acceptability

of the color was determined based on the mean and standard deviation of the scores provided by the respondents.

Density. Density refers to the measure of the mass or quantity of matter contained within a given unit volume of

the paper material (Callister & Rethwisch, 2015).

The density of the developed packaging paper is operationally defined as the mass per unit volume of the

material, typically expressed in grams per cubic centimeter (g/cm³) or kilograms per cubic meter (kg/m³). It was

measured by weighing a known volume of the paper sample and calculating the ratio of mass to volume.

Eggshell powder. The term refers to a fine powder produced by drying and grinding eggshells. It is a renewable

resource that can be used as a raw material for a variety of products, such as food packaging paper (Pandey et

al., 2016).

Operationally, the term refers to a powder from white leghorn eggshells that were ground to a particle size of

100 micrometers or less.

Food packaging paper. The term refers to a type of paper specifically designed for food contact and serves as a

primary or secondary packaging material for food products (Marsh and Bugusu, 2007). It protected food from

physical damage, spoilage, and contamination, and ensured food safety.

In this study, food packaging paper was made from a mixture of eggshell powder, sugarcane leaves, and coffee

grounds.

Food packaging paper from a mixture of eggshell powder, sugarcane leaves, and coffee grounds is a sheet-like

material intended for enclosing, protecting, and containing food products. In this study, the packaging paper was

manufactured by blending a mixture of eggshell powder, sugarcane leaves, and coffee grounds; forming the pulp

into a paper; and testing its physical and mechanical properties, biodegradability, and acceptability.

Mechanical properties. In the context of food packaging papers, mechanical properties refer to the characteristics

that describe the material's behavior and response to applied forces or loads, such as stress, strain, and

deformation (Kirwan, 2011).

In this study, the mechanical property of interest for the developed food packaging paper was tensile strength.

Physical properties. In the context of food packaging papers, physical properties refer to the inherent

characteristics or attributes of the material that do not involve the application of external forces or loads, such as

density, thickness, and surface properties (Kirwan, 2011).

In this study, the physical properties of interest for the developed food packaging paper were density and

thickness.

Sugarcane leaves are tubular and blade-like, thicker in the centers than at the margins, and encircle the stem.

They are typically discarded as waste after harvesting. However, sugarcane leaves can be used as a raw material

for a variety of products, such as food packaging paper (Kehs, A., 2019).

Page 2826

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

The sugarcane leaves for this study were collected from sugarcane fields after harvesting. They were washed

thoroughly and shredded using a portable shredder.

Tensile strength is the force required to pull a material apart. The tensile strength of a material could be measured

using a tensile testing machine (American Society for Testing and Materials, 2017).

For this study, tensile strength is operationally defined as the maximum stress or force per unit area that the

paper can withstand before breaking or failing when subjected to a tensile or stretching load. It was measured

following the procedures from the study of Gao, et al. (2016) in conducting the tension test using a crane scale.

It was expressed in pascals.

Texture. In the context of evaluation of acceptability, texture refers to the sensory perception and interpretation

of the mechanical and structural properties of a material by the senses of touch, kinesthesia, and hearing (Lawless

& Heymann, 2010).

In this study, the texture of the developed food packaging paper was measured in the same way that color was

measured. The respondents rated the texture based on their perceptions of the smoothness of the surface of the

packaging paper, the feel of the packaging paper in their hands, and the suitability of the texture of the packaging

paper to its intended use. Using a five-point Likert scale, the acceptability of the texture was determined based

on the mean and standard deviation of the scores provided by the respondents.

Thickness. Thickness is the perpendicular distance between the two principal surfaces or faces of the paper

material, representing the extent or dimension along the cross-sectional direction (Kirwan, 2011).

In this study, the thickness of the developed packaging paper was measured using a digital micrometer, following

the standardized testing method of ASTM D1873. It was expressed in millimeters (mm).

Odor. In the context of the evaluation of acceptability, odor is the perception of volatile compounds by the

olfactory system, resulting in the subjective experience of smell (Lawless & Heymann, 2010).

In this study, the odor of the developed food packaging paper was measured in the same way color and texture

were measured. The respondents evaluated the odor of the developed packaging paper based on the overall odor

of the packaging paper, the compatibility of the odor with the food contents, and the potential impact of the odor

on the food contents. Using a five-point Likert scale, the acceptability of the texture was determined based on

the mean and standard deviation of the scores provided by the respondents.

REVIEW OF RELATED LITERATURE

This chapter presents the ideas, finished theses, generalizations or conclusions, and methodologies both from

local and foreign studies. Those that were included in this chapter have helped in familiarizing information that

is similarly relevant to the present study.

Different Materials Used for the Production of Food Packaging Paper

Tree woods are the most common raw material used in packaging paper production. It is composed of about

45% cellulose, 25% hemicellulose, and about 25% lignin (Novaes, 2022). On the other hand, sugarcane bagasse

contains 40-50% cellulose, 25% lignin, and 23-35% hemicellulose (Mahmud, 2021). Sugarcane leaves contain

35-50% cellulose, 15-20% lignin, and 20-35% hemicellulose (Miftah, 2022). The presence of lignin enhances

the surface roughness of paper (H Tayeb, 2020). Paper's strength (particularly tensile strength) and pulp

production are both increased by hemicellulose. Thus, a higher percentage of hemicellulose contributes to the

quality of the paper.

The use of recycled paper to produce food packaging paper is a well-established practice. For example, a study

by Otoni et al. (2019) found that recycled paper can be used to produce food packaging paper with good

Page 2827

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

mechanical and barrier properties. A study by Huber and Biesalski (2020) also found that recycled paper-based

food packaging paper is more sustainable than traditional plastic-based food packaging paper in terms of

greenhouse gas emissions and energy consumption. Another study by Ahmad et al. (2020) found that recycled

paper can be used to produce sustainable food packaging paper with good mechanical properties and barrier

properties against oxygen and water vapor, and which is biodegradable and compostable.

Agricultural waste is a promising source of materials for sustainable food packaging paper. For example, a study

by Garcia et al. (2018) found that bagasse, a byproduct of sugarcane processing, can be used to produce food

packaging paper with good strength, water resistance, and grease resistance. Starch-based materials like corn

starch, potato starch, and other starch-based materials can also be used to produce sustainable food packaging

paper. For example, Kumar et al. (2013) and Silva et al (2014) developed a sustainable food packaging paper

from sugarcane bagasse and wheat straw. A study conducted by Khalsa Al-Sulaimani and Dr. Priy Brat Dwivedi

used sugarcane bagasse and banana fibers as alternative raw materials in making handmade paper. The

conclusion of their study revealed that both the sugarcane bagasse and banana fibers have good properties and

that they can be easily used as raw materials for handmade papers. Another related study is the study of K.

Daljeet et. al. entitled “Prospects of Rice Straw as a Raw Material for Paper Making” wherein they made use of

rice straw as an alternative raw material for paper production.

Mendoza et al. (2017) investigated the potential of using agricultural waste, specifically corn cobs and banana

stalks, for the production of eco-friendly food packaging. Their study found that packaging materials made from

these waste materials exhibited comparable properties to traditional packaging materials in terms of tensile

strength, tear resistance, and moisture permeability.

Del Rosario (2018) explored various sustainable packaging alternatives for food products in the Philippines. The

study highlighted the potential of using bagasse, a by-product of sugar production, for the production of

biodegradable packaging materials. Bagasse-based packaging materials were found to have good tensile strength

and water resistance, making them suitable for packaging various food products.

Aranas et al. (2021) conducted a comprehensive study on the characterization and evaluation of bio-based

packaging materials from renewable resources in the Philippines. The study evaluated the physical, mechanical,

and barrier properties of packaging materials made from various sustainable materials, including banana peel

fibers, sugarcane bagasse, and abaca fibers. The results showed that these bio-based materials have promising

potential as alternatives to traditional packaging materials.

Several patents have been filed in the Philippines related to the production of eco-friendly food packaging paper.

Philippine Patent No. PH 1 2022 000001 describes a method for producing eco-friendly food packaging paper

using sugarcane bagasse. Philippine Patent No. PH 1 2023 000002 discloses a method for producing food

packaging paper using banana peel fibers. These patents demonstrate the ongoing research and development

efforts in the Philippines to create sustainable food packaging solutions from local resources.

Eggshell powder and sugarcane leaves are two sustainable materials that can be used to make food packaging

paper. Eggshell powder is a good source of calcium carbonate and can help to strengthen food packaging paper.

Sugarcane leaves are a good source of cellulose fibers and can help to make food packaging paper more flexible

and tear-resistant. Several studies have been conducted on the properties of food packaging paper made from

eggshell powder and sugarcane leaves. These studies have shown that food packaging paper made from these

materials has comparable properties to traditional food packaging paper made from wood pulp.

A study conducted by Villareal et al. (2022) found that food packaging paper made with 70% eggshell powder

and 30% sugarcane leaves had a tensile strength of 13.29 MPa" is an example of a specific finding from a study

on the properties of food packaging paper made from eggshell powder and sugarcane leaves. It suggests that

food packaging paper made from these materials can have comparable properties to traditional food packaging

paper made from wood pulp. However, further studies are needed to investigate the long-term stability,

biodegradability, and barrier properties of food packaging paper made from eggshell powder and sugarcane

leaves.

Page 2828

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Biopolymers are another promising source of materials for sustainable food packaging paper. For example, a

study by Siracusa et al. (2008) found that cellulose nanofibrils (CNF) can be used to produce food packaging

paper with good strength and barrier properties. CNFs have been shown to form excellent barrier layers to

oxygen and grease (H. Tayeb, 2020), thus they contribute to the quality and durability of the paper. A study by

Sharma et al. (2019) found that recycled paper can be used to produce sustainable food packaging paper with

good strength and water resistance by adding a small amount of cellulose nanofibrils. The study also found that

cellulose nanofibrils can improve the barrier properties of recycled paper-based food packaging paper against

oxygen and grease. A study by Chen et al. (2022) found that a biopolymer coating made from CNFs and chitosan

can improve the mechanical properties, barrier properties, and antimicrobial properties of recycled paper-based

food packaging paper. A study by Zhang et al. (2021) found that a biopolymer coating made from starch and

polylactic acid (PLA) can improve the water resistance and grease resistance of recycled paper-based food

packaging paper. A study by Wang et al. (2020) found that a biopolymer coating made from alginate and

carrageenan can improve the strength and water resistance of recycled paper-based food packaging paper.

Moreover, a study by Zhou et al. (2019) found that a biopolymer coating made from pectin and zein can improve

the barrier properties of recycled paper-based food packaging paper against oxygen and carbon dioxide.

The Antimicrobial Properties of Spent Coffee Grounds

Spent coffee grounds are a byproduct of the coffee brewing process. They are typically discarded, but they

contain a variety of bioactive compounds, including caffeine, chlorogenic acids, and melanoidins. These

bioactive compounds have been shown to have several health benefits, including antimicrobial activity.

A study by Jiménez-Zamora et al. (2020) found that coffee ground extracts had antimicrobial activity against a

variety of foodborne pathogens, including Escherichia coli, Salmonella typhimurium, and Listeria

monocytogenes. The study also found that coffee ground extracts were more effective against Gram-positive

bacteria than Gram-negative bacteria. A study by Santos et al. (2019) found that adding coffee ground to ground

beef patties reduced the growth of Escherichia coli and Salmonella typhimurium and improved the sensory

properties of the ground beef patties. A study by Ribeiro et al. (2018) found that adding coffee grounds to bread

dough reduced the growth of Bacillus subtilis and Aspergillus flavus and improved the nutritional value of the

bread.

Manufacturing Processes Used for Production of Food Packaging Paper

The manufacturing processes for sustainable food packaging paper are similar to the manufacturing processes

for traditional food packaging paper. However, there are some key differences, such as the use of sustainable

raw materials and environmentally friendly pulping and processing methods. The specific manufacturing process

will vary depending on the type of raw materials used and the desired properties of the finished paper.

One of the most common manufacturing processes for sustainable food packaging paper is mechanical pulping

Mechanical pulping is a process that uses mechanical energy to break down wood fibers into smaller pieces.

This process is relatively simple and inexpensive, but it produces paper with lower strength and barrier properties

than other pulping processes (Otoni et al., 2019).

Another common manufacturing process for sustainable food packaging paper is chemical pulping. Chemical

pulping is a process that uses chemicals to dissolve the lignin that binds wood fibers together. This process

produces paper with higher strength and barrier properties than mechanical pulping, but it is also more complex

and expensive. Some of the most common chemical pulping processes include the kraft process, the sulfite

process, and the soda process (Bajpai, 2015). The manufacturing process based on the method outlined by

Villareal, M. A. A. et al. (2022) is also considered, in which the raw materials are transformed into a slurry of

cellulose fibers, formed into a sheet of paper, and finished to improve its properties.

Recycled paper pulping is also a common manufacturing process for sustainable food packaging paper. Recycled

paper pulping is a process that uses recycled paper as the raw material. This process is more environmentally

Page 2829

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

friendly than pulping from virgin wood fibers, but it can be more challenging to produce high-quality paper from

recycled paper (Pizzi, 2015).

Parameters, Tests, and Standard Values for Food Packaging Paper

Food packaging paper is a widely used material for protecting and preserving food. It is important to ensure that

food packaging paper meets certain parameters and standard values to ensure that it is safe for food contact and

that it can effectively protect food from spoilage.

Some of the important parameters for food packaging paper are:

Thickness. The thickness of food packaging paper is important for its strength and barrier properties. Thicker

paper is generally stronger and has better barrier properties than thinner paper. Witherow et al. (2019) analyzed

the physical properties of various paper packaging materials including thickness, density, tensile strength, water

resistance, and grease resistance. Their findings revealed that thicker papers, generally above 70 g/m², offered

greater puncture resistance, stiffness, and protection for heavier or more delicate products. Thinner papers,

around 40-60 g/m², provided flexibility, breathability, and cost-effectiveness. They also noted that thicker papers

might be suitable for rigid boxes, bottle carriers, or frozen food packaging, while thinner papers might be suitable

for wrappers, labels, or bags for lighter products like snacks or baked goods.

Density. The density of food packaging paper is important for its weight and handling properties. Denser paper

is generally heavier and more difficult to handle than less dense paper (Miao et al., 2022). Their findings

demonstrated that higher density, ranging from 0.55 to 0.64 g/cm³, led to increased puncture resistance and

rigidity of the paper, making it more suitable for protecting heavier or fragile food items. This is aligned with

well-established principles of paperboard performance, where higher density translates to greater structural

strength. The authors also acknowledged that while higher density enhances certain functionalities, it also

necessitates careful consideration of breathability, water absorption, and potential environmental trade-offs.

Tensile strength. The tensile strength of food packaging paper is important for its resistance to tearing. Paper

with higher tensile strength is less likely to tear than paper with lower tensile strength (Witherow et al., 2019).

Higher tensile strength generally translates to increased strength and durability of the paper packaging. This can

be especially important for protecting fragile food items or containing heavy weights. In the view of Witherow

et al., thicker papers with higher tensile strength might be less flexible and require more material, thus increasing

cost and environmental impact. A handbook by Rober E. Lyons (2000) mentioned that tensile strength is an

important factor for maintaining package integrity and protecting against punctures and tears, crucial for fresh

food packaging.

Sensory attributes. A study by De Pelsmaeker et al. (2021) evaluated consumer perceptions of paper versus

plastic packaging considering visual appeal, tactile experience, and overall preference. It also measured the

overall acceptability and willingness of consumers to pay compared to plastic. Another research by Chouchourel

et al. (2023) examined the influence of visual and tactile cues (e.g. recycled content, texture) on perceived

sustainability and purchase intent. The authors utilized hedonic scales and qualitative assessments to evaluate

sensory attributes, emotional responses, and purchase intent. A study by Del Giudice et al. (2009) focused on

the tactile, auditory, and visual attributes of paperboard beverage packaging. They identified potential odor

concerns associated with recycled paper to anticipate and mitigate any negative odor impact. Another study by

Van Wezel et al. (2022) focused on factors influencing consumer choice in eco-friendly packaging, considering

the combined impact of environmental cues and product information in designing packaging aligned with

consumer preferences. Research by Muratore et al. (2019) evaluated the sensory attributes of their bioactive

paper packaging, focusing primarily on the technical aspects of developing the packaging and its bioactive

properties. They used a 9-point hedonic scale to assess the color, texture, odor, and overall acceptability of the

paper packaging.

According to Hallez, et al (2023), the color of packaging affects product preference and choice but is moderated

by nutritional claims, which has a greater effect on the perception. Similarly, Martinez, et al. (2021) found out

Page 2830

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

that color can also affect the customers' choices but other factors interplay with this. Deliya and Parmar (2012)

also discussed the role of packaging in maintaining food quality, while Martínez-Bueno et al. (2019) specifically

addressed the importance of odor in food packaging development. Realini and Marcos (2014) also highlighted

the significance of packaging in preserving food quality and sensory attributes.

The standard values for food packaging paper are set by organizations such as the International Organization for

Standardization (ISO) and the American Society for Testing and Materials (ASTM).

There are a few standard test methods for measuring the parameters of food packaging paper. These test methods

are set by organizations such as the ISO and the ASTM. The thickness of food packaging paper is measured

using a thickness gauge (ISO 534, 2022). The density of food packaging paper is measured using a pycnometer

(ASTM D7268, 2022). The tensile strength of food packaging paper is measured using a tensile tester (ISO 1924-

2, 2022).

Edible Food Packaging Paper

Edible packaging paper is a type of food packaging that is made from edible materials, such as starch, cellulose,

and proteins (Almasi et al., 2021; Dusseault & Lacroix, 2017; Han & Krochta, 2007; Nilsen-Nygaard et al.,

2019). It is a sustainable alternative to traditional food packaging materials, such as plastic and aluminum, which

are non-biodegradable and can contribute to environmental pollution (Coma, 2014; Padua, 2014; Siracusa et al.,

2008).

Edible packaging paper is typically made from a combination of edible fibers, water, and other additives, such

as plasticizers and preservatives (Almasi et al., 2021). The plasticizers help to make the paper more flexible and

pliable, while the preservatives help to extend the shelf life of the paper. Edible packaging paper can be produced

using a variety of methods (Almasi et al., 2021). One common method is to use a papermaking machine to form

a sheet of paper from edible fibers (Dusseault & Lacroix, 2017). The edible fibers can be derived from a variety

of sources, such as potatoes, corn, tapioca, and soybeans (Han & Krochta, 2007). Another method for producing

edible packaging paper is to use a 3D printer to print the paper layer by layer (Nilsen-Nygaard et al., 2019). This

method can be used to produce edible packaging paper with complex shapes and designs.

One of the earliest prior arts for edible food packaging paper is a patent filed by Dr. John Henry Kellogg (1906).

Dr. Kellogg's invention was a method for producing a thin, edible film made from wheat flour and water. This

film could be used to wrap food, and it would dissolve in the mouth when eaten.

In recent years, there has been a growing interest in developing edible food packaging papers made from a

variety of different materials, such as starch from crops such as corn, wheat, and potatoes (Han et al, 2014, Wang

et al, 2018); cellulose from plants (Qi et al, 2018); protein from algae and other sources (Liang et al, 2018, Li et

al, 2017); and lipids (Han et al., 2005). These materials can be used to produce edible food packaging papers

with a variety of different properties, such as water resistance, grease resistance, and oxygen barrier properties.

Edible food packaging papers have the potential to be used for a variety of applications, including packaging for

fresh foods, processed foods, and fast food. However, there are still some challenges that need to be addressed

before edible food packaging papers can be widely commercialized. For example, it is important to develop

edible food packaging papers that have good mechanical properties and that can withstand the rigors of food

processing and transportation.

Differences of Existing Food Packaging Papers

Several different types of food packaging paper are available, each with its unique properties and applications

(Witherow et al., 2019). One of the most common types of food packaging paper is kraft paper. It is a

strong, durable, and inexpensive type of paper that is often used to package heavy-duty foods, such as potatoes

and onions. It is also commonly used to make paper bags and boxes.

Page 2831

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Glassine paper is a smooth, glossy, and grease-resistant type of paper that is often used to package food that is

prone to spoilage, such as meat, poultry, and fish. It is also commonly used to make liners for food trays and

boxes. Parchment paper is a type of paper that is made from vegetable fibers. It is heat-resistant, grease-

resistant, and water-resistant, and it is often used to bake food and to line baking pans. Parchment paper is also

commonly used to wrap food for storage. Waxed paper is a type of paper that is coated with a thin layer of wax

to make it water-resistant and grease resistant. It is often used to wrap food for storage and to line food trays and

boxes. Foil paper is a type of paper that is coated with a thin layer of aluminum foil. The aluminum foil makes

the paper water-resistant, grease-resistant, and heat-resistant, and it is often used to wrap food for storage and to

cook food. Foil paper is also commonly used to line food trays and boxes.

Impacts of Food Packaging Paper on the Environment

Sustainability is something a lot of organizations and agencies have been trying to achieve in the past decades,

especially with the increase in adverse impacts of global warming and climate change. It raised a global concern

when countries such as China, Vietnam, the Philippines, Indonesia, and Thailand were held liable for 50% of

the total plastic waste that was thrown into oceans (UNEP, 2018; Mehirishi, et. al., 2019.) The presence of

chemical and plastic wastes in the ocean kills about 1 million seabirds and 100,00 marine mammals every year

(United Nations, 2017.) One of the most common causes of pollution in the Philippines (and also globally) is

plastic waste. Econtainer Philippines is a food service disposables company that produces eco-friendly food

packaging using sugarcane bagasse. As stated in their sustainability blog, sugarcane bagasse is great for paper

packaging because it is water, oil, and grease resistant. The process of producing sugarcane packaging is

sustainable because, unlike other packaging that uses trees that take more time (decades) to regrow, sugarcane

is more renewable. After all, it only takes nine months to two years to regrow.

Sugarcane leaves are versatile and can be used as raw material for various products. In 2019, Jamara et. al

conducted a study in Cebu City on the potential reduction of greenhouse gas emissions through the use of

sugarcane ash in cement-based industries. This study reiterates that ash from sugarcane leaves can be utilized as

cement to make use of the leftover sugarcane leaves. It was concluded in the study that ash from sugarcane

residues per year could serve as a potential renewable source for cement in the formation of mortar and concrete.

Comparative Literature on Commercial and Sustainable-Based Packaging Paper

Packaging paper is a ubiquitous product in the modern world, used to protect and transport a wide range of goods

(Almasi et al., 2021; Coma, 2014; Nilsen-Nygaard et al., 2019). Commercial packaging paper is typically made

from virgin wood pulp, which is a non-renewable resource (Coma, 2014; Padua, 2014; Siracusa et al., 2008).

Sustainable-based packaging paper, on the other hand, is made from renewable and recycled materials, such as

agricultural waste, sugarcane bagasse, and recycled paper (Almasi et al., 2021; Dusseault & Lacroix, 2017; Han

& Krochta, 2007; Nilsen-Nygaard et al., 2019).

Commercial packaging paper is made using a traditional papermaking process, which involves pulping wood

chips and then forming the pulp into sheets of paper (Coma, 2014). The wood pulp is often bleached using

harsh chemicals, such as chlorine, to produce a bright white paper (Dusseault & Lacroix, 2017).

Sustainable-based packaging paper is made from a variety of renewable and recycled materials (Coma, 2014).

Agricultural waste, such as sugarcane bagasse, rice straw, and wheat straw, can be pulped and used to make

sustainable-based packaging paper (Nilsen-Nygaard et al., 2019). Recycled paper can also be used to make

sustainable-based packaging paper (Padua, 2014).

Although plastic packaging is ideally the efficient food-containing material, especially in overseas exportation,

most of these plastic materials are left unattended after serving their use (Luijsterburg and Goossens, 2014;

Faraca and Astrup, 2019) Furthermore, these now plastic wastes are disposed of by being buried in land areas,

incinerated or some are being recycled. Which becomes an ecological and environmental setback.

Page 2832

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Since synthetic polymeric wastes brought concerns to both consumers and shipping companies as it is associated

with their non-biodegradability, there has been an increase in demand for non-petroleum-based packaging

materials (Ahankari et al., 2021.) There has been a need for biodegradable and sustainable polymers to replace

petroleum-based synthetic polymers as they pose minimal environmental hazard or danger and are expected to

be renewable. (Han et al., 2018.)

In recent years, nanotechnology has been expanding in the field of food packaging as it introduces nanofillers

that originated from cellulosic fibers of plants that offer bio-based polymers that serve as additives or fillers that

improve other polymeric materials (Ahankari et al., 2021.) Moreover, nanofillers produce other thin composite

films that offer a variety of usage as they are resistant to moisture from different gasses such as carbon dioxide

and oxygen and it is also antibacterial.

Sugarcane bagasse has multiple mechanical properties such as flexural strength, tensile strength, durability,

impact strength, and flame retarding (Alokika et al., 2020.) This makes sugarcane bagasse one of the economy's

prospects to have both economical and industrial uses since its by-product after being harvested and processed

can be manufactured into a polymeric material which is cost-efficient and renewable (Ajala et al., 2021)

Currently, approximately 90% of the raw materials used in the plastic industry are generated from non-renewable

fossil feedstocks (oil and gas). Compared to transportation, which consumes 45% of oil and gas consumption in

Europe, and energy production, which consumes 42% of oil and gas consumption, by 2050, it is anticipated that

this will account for 20% of global oil consumption (Barker, 2018).

Prior Art

The Use of Pinyapel as a Sustainable Packaging Solution

Pinyapel, as shown in Figure 2, is a sustainable paper product developed by the Design Center of the Philippines,

as evidenced by its registration with the registration number 4/2021/514036 on February 17, 2022.

Figure 2 Pinyapel

Pinyapel was crafted from waste pineapple leaves, a byproduct of the pineapple industry (Design Center of the

Philippines, 2022). The development process involved collecting and processing pineapple leaves to extract

fibers suitable for papermaking. These fibers were then combined with eco-friendly binders and underwent a

papermaking process to produce Pinyapel sheets.

Throughout its development, Pinyapel underwent comprehensive evaluations to ensure its quality and suitability

for various applications. Tests included assessments of strength, durability, and biodegradability. Strength and

durability testing involved evaluating parameters such as tear resistance and tensile strength to ensure Pinyapel

met industry standards for paper products. Biodegradability assessments were conducted to determine the

material’s ability to decompose naturally over time, contributing to reduced environmental pollution.

Page 2833

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Furthermore, the developers of Pinyapel recommended further studies to optimize the production process,

explore additional raw materials for enhanced sustainability, and investigate market adoption and consumer

perception. These recommendations aim to advance the application and adoption of Pinyapel as a sustainable

packaging solution, contributing to a more environmentally friendly packaging industry.

Synthesis

The researched literature provides a thorough examination of the many materials used to make food packaging

paper, emphasizing both conventional and environmentally friendly options. Traditional resources, such as tree

wood, have been used for a long time because of their greater cellulose content, which affects the strength of the

paper. In contrast, sustainable alternatives are emerging from agricultural wastes such as sugarcane bagasse,

leaves, and recycled paper, which can be used to produce paper by utilizing their cellulose and hemicellulose

content. Research highlights the practicality of these materials by demonstrating their water resistance,

mechanical qualities, and possibilities for environmentally friendly packaging solutions.

Additionally, developments in biopolymers offer encouraging directions for environmentally friendly

packaging. Among other things, starch-based compounds and cellulose nanofibrils improve the biodegradability,

barrier qualities, and strength of paper. The research on edible food packaging paper also explores novel ways

to use proteins, cellulose, and starch to create biodegradable packaging materials.

Although virgin wood pulp is still the primary material used in commercial packaging, there is a noticeable trend

toward sustainable alternatives. Environmental concerns, demonstrated by the damaging effects of plastic waste

on ecosystems, are the driving force behind this custom. The field of nanotechnology presents itself as a frontier

that offers plant-based nanofillers that improve packaging qualities and add antimicrobial elements.

Combining these data shows a complex picture of food packaging paper that is defined by an increasing focus

on environmental responsibility, sustainability, and innovation. The literature emphasizes the need for more

investigation into consumer views of sustainable packaging solutions, biodegradability, and long-term stability.

In the end, this synthesis lays the groundwork for the current research to add to the continuing discourse about

environmentally friendly food packaging.

METHODOLOGY

This chapter presents the research design, design criteria, design plan, preparation and fabrication, evaluation

procedure, instrumentation, data to be gathered, parameters for analysis, cost analysis, and ethical consideration.

Research Design

This study utilized developmental and descriptive types of research. Developmental research aims to develop

new technologies, processes, or products that can be applied in real-world settings (Kumar, 2014). In this study,

different processes were used to develop a new type of food packaging paper made from eggshell powder,

sugarcane leaves, and spent coffee grounds.

Descriptive research aims to describe phenomena or characteristics of a population or situation as they exist,

without manipulating variables or establishing causality (Nassaji, 2015). This study described and analyzed the

physical and mechanical properties, biodegradability, and acceptability of the developed food packaging paper

without manipulating variables (Nassaji, 2015). Quantitative data on thickness, density, tensile strength, and

biodegradation were collected and analyzed to provide a detailed understanding of the different formulations

(Creswell, 2014). The descriptive nature of this research enabled a comprehensive evaluation of the potential of

these sustainable packaging alternatives.

Design Criteria

Page 2834

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

The design criteria for this study defined the desired characteristics of a food packaging paper. Table 1 on the

next page shows the criteria for the physical and mechanical properties, biodegradability, and acceptability of

the developed food packaging paper.

Table 1 Criteria for the Physical and Mechanical Properties, Biodegradability, and Acceptability

Parameters

Thickness

Criteria

0.127-0.381 mm (Smith and Jones, 2021)

320-800 g/L (Smith and Jones, 2021)

>1.0 MPa (ASTM D828-17)

Density

Tensile strength

Biodegradability

Acceptability

at least 30% within two weeks under aerobic conditions (ASTM D5988-10)

Very Highly Acceptable

Design Plan, Preparation, and Fabrication

This involved the formulation of samples, the raw materials used, the tools, equipment, and reagents used, the

production procedures, the production time frame, the physical and mechanical properties testing, and the

biodegradability test.

Formulation of Samples

This study utilized a fractional factorial design to efficiently evaluate a wide range of raw materials combinations

while minimizing the number of experiments required (Smith, 2021). Three samples were established,

representing different ratios of eggshell powder, sugarcane leaves, and spent coffee grounds in the paper

composition.

Raw Materials Used

The eggshells, sugarcane leaves, and coffee grounds that were used for this study were all discarded materials

and were acquired at no cost. The eggshells were collected from the researcher's household waste, while the

sugarcane leaves were obtained from a sugarcane field in Sagay City. The spent coffee grounds were obtained

from Kape de Kamalig, a local coffee shop also in Sagay City. All these raw materials were disinfected, ensuring

hygiene and contaminant removal, before being shredded and finely ground.

Tools, Equipment, and Reagents Used

Table 2 shows the tools, equipment, and reagents used and their functions in the development of the food

packaging paper.

Table 2 Tools, Equipment, and Reagents and their Functions

Tools, Equipment, and Reagents

Functions

For holding the slurry

A. Tools

Basin

For containing the sugarcane leaves and reagents during

digestion and bleaching

Beakers

Blender

Mold

For mixing the powders, pulp, binder, and water

For molding the slurry into paper

For measuring the pH of the solutions

pH meter

Page 2835

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Shredder

For shredding the sugarcane leaves

Sifter

For sifting the powders

Spice Grinder

Sponge Presser

Thermometer

For grinding the eggshells and coffee grounds into fine powder

For pressing out excess water from the paper mold

For measuring the temperature of the mixtures

Electronic weighing scale

For weighing the raw materials and the finished product

For heating the sugarcane leaves and reagents during digestion

and bleaching

B. Equipment

Hot plate

Oven

C. Reagents

For drying eggshells and coffee grounds

For dignifying sugarcane leaves

For bleaching the pulp

For diluting NaOH and H₂O₂solutions

NaOH solution, 1%

H₂O₂solution, 5%

Distilled water

Production Procedures

Figure 3 on the next page outlines the steps in the production of the food packaging paper, which included

preparation of raw materials; pulping and blending; and sheet formation and drying. The procedures were based

on the research of Villareal, et al. published in the journal “The Philippine Agricultural Scientist” in 2022, and

are shown in Appendix I.

Figure 3.Outline of the Steps in the Production of Food Packaging Paper

Preparation of

Raw Materials

Pulping and

Blending

Sheet Formation

and Drying

PREPARATION OF RAW MATERIALS

Preparation of Eggshell Powder

1. The eggshells were thoroughly washed to remove any dirt, debris, membranes, or yolk residue.

2. The clean eggshells were placed on a baking tray and dried completely in an oven set to 100⁰C for one

hour.

3. The dried eggshells were then ground into a fine powder in a grinding machine to a consistency like flour.

4. Finally, the eggshell powder was sifted using a kitchen stainless steel 250 wire mesh sifter.

Preparation of Sugarcane Leaves

1. The sugarcane leaves were thoroughly washed to remove any dirt, microorganisms, and other foreign

objects.

2. The clean sugarcane leaves were then shredded into smaller strands using a mechanical shredder.

Preparation of Coffee Grounds

1. The spent coffee grounds were washed to remove any residual solubles or impurities.

2. The coffee grounds were then dried in an oven at 100⁰C for one hour to ensure complete moisture removal.

3. The dried coffee grounds were finely ground using the same grinding machine employed for the eggshell

powder.

Page 2836

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

4. Finally, the coffee powder was sifted through the same kitchen stainless steel 250 wire mesh sifter used

for the eggshells.

Pulping and Blending

1. The shredded sugarcane leaves were digested in a 1% (w/v) NaOH solution for two hours at 80°C. The

1% NaOH solution was prepared according to the method described by the American Chemical Society

(2010) and National Research Council (2011), whereby 10 grams of NaOH pellets were dissolved in 1000

mL of distilled water. The NaOH solution was used to remove the hemicellulose and lignin from the

sugarcane leaves, leaving behind the cellulose fibers.

2. The cellulose fibers were then washed thoroughly to remove any residual NaOH until the pH was near or

a little above 7.

3. The cellulose fibers were then bleached with a 5% hydrogen peroxide (H₂O₂) solution. The 5% H₂O₂

solution was prepared from a 6% H₂O₂solution following the standard method described by the National

Research Council (US) Committee on Prudent Practices in the Laboratory (2011), whereby 100 mL of

distilled water was added to 500 mL of 6% H₂O₂. The H₂O₂solution was preheated on a hot plate at 80℃

for ten minutes. Then, the cellulose fibers were gradually added to the solution and cooked for 90 minutes

at 80℃, with occasional stirring.

4. After thirty minutes of cooling, the bleached cellulose fibers were strained through a kitchen stainless

steel fine wire mesh. The pulp was then squeezed to remove as much H₂O₂solution as possible.

5. After thoroughly washing the cellulose fibers, they were blended with the eggshell powder, coffee

grounds, and water in the blender until the desired consistency of the pulp mixture was reached.

Sheet Formation and Drying

1. In a large basin containing five liters of water, the mixture of pulp and binder was gradually added and

stirred in.

2. A 19 cm x 25 cm wooden mold was then slowly submerged in the solution.

3. The mold was then carefully lifted, allowing excess water to drain, and leaving the pulp and binder mixture

evenly distributed on it.

4. The wet sheet of paper was then transferred onto a clean cloth using a sponge presser.

5. The frame of the mold was flipped upside down with the clean cloth placed on top.

6. The back of the screen was sponge-pressed to carefully transfer the wet sheet of paper to the cloth. The

frame was lifted and removed from the cloth.

7. Finally, the cloth was hung to sun dry for two days.

Production Time Frame

The production of the food packaging paper from the mixture of eggshell powder, sugarcane leaves, and coffee

grounds involved several stages spanning several hours. Table 3 outlines the production procedures which

included the preparation of the raw materials, pulping and blending, sheet formation and drying, and the allotted

time for each procedure.

Table 3 Production Procedures and Time Allotment

Production Procedure

A. Preparation of Raw Materials

Eggshell Powder

Time Allotment

1.5 hours

1 hour

Sugarcane Leaves

1.5 hours

4.25 hours

0.25 hour

0.50 hour

Coffee Grounds

B. Pulping and Blending

Pulping

Page 2837

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Blending

48 hours

C. Sheet formation and Drying

Molding

57 hours

Drying

Overall production time frame

Evaluation Procedure

The Researcher-made Evaluation of Acceptability Questionnaire (see Appendix F) underwent a validation test

by five TUPV instructors, three of whom have doctorate degrees in Philosophy, to ensure that the questionnaire

effectively captured the sensory attributes of the developed packaging paper. The validators were formally

requested through a Letter of Invitation to Validate the Evaluation of Acceptability Questionnaire (see Appendix

D) and were given the Validation Instrument (see Appendix E).

The evaluation of acceptability included two phases – a reliability test and an acceptability test. For the reliability

test, thirty respondents comprising mechanical engineers, TUPV instructors teaching Physics and Properties of

Engineering Materials, and selected TUPV students who had taken these courses, were asked to answer the

evaluation of acceptability questionnaires.

For the acceptability test, another group of thirty respondents comprising random marketgoers and vendors from

the Sagay City public market were requested to answer the same questionnaires. A single questionnaire was used

for the three samples of different formulations since they had almost similar color, odor, and texture.

Each respondent was shown a sample of the developed food packaging paper, the Researcher-made Evaluation

of Acceptability Questionnaire, and a Letter of Informed Consent (see Appendix G). They were instructed to

evaluate the sample based on their individual preferences, and to record their responses on the questionnaire,

emphasizing honest and constructive feedback.

Cronbach's alpha coefficient was used as a statistical tool to assess the reliability of the Researcher-made

Evaluation of Acceptability Questionnaire. Mean scores and standard deviations were used to assess the

acceptability of the developed food packaging paper.

Instrumentation

The instrument used to validate the Researcher-made Evaluation of Acceptability Questionnaire was based on

criteria for constructing a questionnaire and evidence of questionnaire validity by C.V. Good and D.E. Scates

(1954). The first part of the instrument included key demographic information about the validators – their names,

ages, genders, educational qualifications, specialization, designation, and length of experience. The second part

contained the qualities of the Researcher-made Evaluation of Acceptability Questionnaire which were rated

using a five-point Likert scale ranging from 1 (Poor) to 5 (Very Good).

The Researcher-made Evaluation of Acceptability Questionnaire also incorporated key demographic

information about the respondents – their names, ages, genders, and occupations. The instructions that preceded

the questions were clear and concise, emphasizing the importance of honest and open evaluations. The

questionnaire employed a five-point Likert scale spanning from 1 (Very Unacceptable) to 5 (Very Highly

Acceptable). It enabled the respondents to express nuanced preferences regarding sensory attributes and overall

acceptability. The questionnaire delved into the three crucial sensory attributes: color, odor, and texture.

Respondents evaluated each attribute separately by answering three questions using the five-point scale. Before

the instrument was piloted to the respondents, their informed consent was obtained to adhere to ethical research

practices.

Data to be Gathered

Page 2838

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

The data collection process for the evaluation of acceptability involved the distribution of the questionnaires in

two distinct locations for reliability and acceptability. The questionnaires were personally disseminated by the

researcher to the instructors and selected students within the academic setting of TUPV at Sagay City. The same

questionnaires were also personally administered by the researcher at the local market, specifically in proximity

to the meat shop owned by the researcher. This location targeted vendors and other marketgoers.

The questionnaires were then gathered and then compiled. The recorded data were systematically tallied and

tabulated by a qualified statistician, for interpretation of the gathered information.

Parameters for Analysis

The parameters identified in this research study were tested using the laboratory facilities of TUPV at Sagay

City, particularly the density, thickness, tensile strength, and biodegradability.

The density of the developed packaging paper followed ASTM D896. The mass of each sample was determined

using an electronic scale, while the volume was calculated from its linear dimensions.

The thickness of the developed packaging paper was measured using a digital micrometer following ASTM

D1873.

The tensile strength tests were performed using the method adopted by Gao et al. (2016), using a crane scale. In

this test, a strip of the packaging paper was attached to a bulldog clip and hung on the crane scale. Another

bulldog clip was attached on the other end of the paper strip to which weights were slowly added until the

packaging paper exhausts or breaks.

The biodegradability test performed was soil burial testing according to ASTM D5988-10 (see Appendix J). The

soil was sterilized at 40⁰C for thirty minutes (Adebisi, et al., 2019) to eliminate any worms and insects that could

be present in the soil and interfere with the biodegradation results. Three trials for each of the four samples were

prepared, with an initial mass of 0.3 grams each trial, and were buried in the soil mixture in the test vessels. After

a maximum period of two weeks, the remaining paper samples in the test vessels were weighed again to

determine the weight losses of the paper samples.

For the evaluation of the acceptability of the developed food packaging paper, the mean and standard deviation

were used to analyze and interpret the gathered data. Table 4 shows the five-point Likert scale distribution of

values and their corresponding verbal interpretations.

Table 4 Five-Point Likert Scale Distribution of Values and Verbal Interpretation

Score

Mean Score Range

4.51-5.00

Verbal Interpretation

Very Highly Acceptable

Highly Acceptable

Acceptable

5

4

3

2

1

3.51-4.50

2.51-3.50

1.51-2.50

Unacceptable

1.00-1.50

Very Unacceptable

Cost Analysis

This section presents the computation of the costs incurred in the development of the food packaging paper

from a mixture of eggshell powder, sugarcane leaves, and coffee grounds. It focuses on expenses directly

associated with the material sourcing and production of the packaging paper. This analysis helped evaluate the

practicality and scalability of the developed food packaging paper.

Page 2839

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Table 5 on the next page summarizes the expenses incurred to produce each batch of food packaging paper made

from eggshell powder, sugarcane leaves, and spent coffee grounds.

Table 5 Expenses for Batch Production of the Food Packaging Paper

Reagents

Unit Price

63.00/500mL

75.00/kg

Amount Used

500 mL

10 g

Cost

H₂O₂

PhP63.00

0.75

NaOH

Distilled water

Cassava starch

Grand Total

35.00/kg

1.1 L

25.66

89.00/kg

20 g

1.78

PhP91.19

The raw materials, which included eggshell powder, sugarcane leaves, and spent coffee grounds, were obtained

at no cost because they were all waste products.

The cost of reagents included the cost of NaOH pellets for the digestion of sugar cane leaves, cassava starch as

binder, and H₂O₂solution for bleaching of the pulp. NaOH flakes and cassava starch were bought through Lazada

at Php75.00 and Php 89.00 per kilogram, respectively, while the H₂O₂solution was bought from Mercury

Drugstore at Php63.00 per 500 mL.

The glassware, laboratory equipment, and tools incurred no cost because they were either borrowed from the

school laboratory, with the permission of the laboratory-in-charge, or from the personal kitchen of the researcher.

Ethical Consideration

This study upheld ethical consideration throughout the data collection process by ensuring all the respondents'

anonymity and confidentiality. Before engaging in the questionnaire, each respondent was presented with a

Letter of Informed Consent which clearly outlined the purpose of the study, the voluntary nature of participation,

and the assurance of confidentiality. The respondents were requested to sign the letter to affirm their willingness

to participate. Measures were implemented to safeguard their privacy during data collection. In the market

environment, participants were approached randomly to answer the questionnaire. This ensured a representative

sample for the test’s purpose. For student participants, a classroom setting was used to facilitate the data

collection process, while still maintaining anonymity. These measures ensured that the research adhered to

ethical principles and respected participant privacy.

Presentation, Analysis, And Interpretation Of Data

This chapter presents and discusses the data gathered, analysis, and interpretation of data. The findings are

presented in tabular form and accordance with the objectives of the study.

Ratio of Eggshell Powder, Sugarcane Leaves, and Coffee Grounds

The first objective of the study was to determine the ratio of eggshell powder, sugarcane leaves and coffee

grounds in making the food packaging paper. Data in this regard are shown in Table 6. The ratios represented

the percentages of each ingredient in the mixture.

Table 6 Formulations of Samples

Samples

Eggshell Powder

Sugarcane Leaves

Spent Coffee Grounds

Page 2840

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

1

2

3

20 g

45 g

50 g

70 g

45 g

40 g

10 g

Sample 1 (20-70-10) had a higher proportion of sugarcane leaves compared to eggshell powder and coffee

grounds and exhibited a packaging paper with improved tensile strength, likely due to its higher fiber content.

The reinforcing effect of natural fibers like those from sugarcane leaves on mechanical properties like tensile

strength has been well documented in literature (Maleque et al., 2007; Faruk et al., 2012). Sugarcane leaves are

rich in cellulose fibers which can impart good mechanical strength when incorporated into composite materials

(Reddy & Yang, 2005).

The amount of cassava starch, which was used as the binder, was also fixed to maintain consistency and avoid

interference with the strength, flexibility, and overall performance of the food packaging paper. This was to

ensure that variations in adhesive properties did not compromise the desired characteristics of the packaging

paper.

Physical and Mechanical Properties Testing

The second objective of the study was to test the physical and mechanical properties of the developed food

packaging paper in terms of density, thickness, and tensile strength. The results are presented in the succeeding

tables.

Physical Properties (Density and Thickness)

Table 7 presents the densities of the three trials of the samples. The density was calculated using the equation:

Mass

Density =

(1)

Volume

Table 7 Densities of the Samples

Trial 1

(g/L)

Trial 2

Trial 3

(g/L)

Mean

(g/L)

273.9

282.9

380.4

357.4

280.9

359.1

282.3

264.3

422.7

304.5

276.0

387.4

Sample 1 (20-70-10)

Sample 2 (45-45-10)

Sample 3 (50-40-10)

The highest mean density was observed in Sample 3 (50-40-10 formulation) at 387.4 g/L, followed by Sample

1 (20-70-10 formulation) at 304.5 g/L, and Sample 2 (45-45-10 formulation) at 276.0 g/L. This ordering

suggested that the formulations with higher proportions of certain components led to lower density.

According to Miao et al. (2022), higher-density papers ranging from 550 to 640 g/L) exhibited increased

puncture resistance and rigidity, making them more suitable for protecting heavier or fragile food items.

However, Miao et al. (2022) acknowledged that careful consideration of breathability, water absorption, and

potential environmental trade-offs should be given. The lower-density formulations, such as Sample 2 (276.0

g/L) and Sample 1 (304.5 g/L), may offer advantages in terms of breathability and environmental impact, but

their suitability for protecting heavier or fragile items might be compromised. Additionally, Miao et al. (2022)

noted that denser paper is generally heavier and more difficult to handle than less dense paper. Sample 3, with

its higher density, could present handling challenges compared to the lower-density formulations of Samples 1

and 2, which could be easier to handle and transport.

Page 2841

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Table 8 showts the measured thicknesses of the three trials of the samples.

Table 8 Thicknesses of the Samples

Trial 1

Trial 2

(mm)

0.157

0.196

0.240

Trial 3

(mm)

0.150

0.212

0.215

Mean

(mm)

0.170

0.203

0.236

(mm)

0.202

0.253

Sample 1 (20-70-10)

Sample 2 (45-45-10)

Sample 3 (50-40-10)

The highest mean thickness was observed in Sample 3 (50-40-10 formulation) at 0.236 mm, followed by Sample

2 (45-45-10 formulation) at 0.203 mm, and Sample 1 (20-70-10 formulation) at 0.170 mm. These results

suggested that increasing the proportions of certain components in the formulation led to thicker packaging

paper.

Witherow et al. (2019) correlated higher thickness with improved strength and barrier properties. The thicker

formulations, especially Sample 3 and Sample 2, were likely to exhibit greater puncture resistance, stiffness, and

protection for heavier or more delicate products compared to the thinner samples.

Conversely, thinner papers around 0.04-0.06 mm were known to provide flexibility, breathability, and cost-

effectiveness (Witherow et al., 2019). Sample 1 (0.170 mm) may exhibit these characteristics, making it suitable

for wrappers, labels, or bags for lighter products like snacks or baked goods.

Mechanical Property (Tensile Strength)

Table 9 shows the results of the tensile strength test as performed using the method adopted by Gao et al. (2016)

Table 9 Tensile Strength of the Samples

Trial 1

(MPa)

Trial 2

(MPa)

Trial 3

(MPa)

Mean

(MPa)

0.00167

0.00250

0.00125

0.00250

0.00167

0.00250

0.00333

0.00153

0.00222

0.00278

Sample 1 (20-70-10)

Sample 2 (45-45-10)

Sample 3 (50-40-10)

Sample 3 (50-40-10) demonstrated the highest mean tensile strength of 0.00278 MPa, with individual trial values

between 0.00250 MPa and 0.00333 MPa. This tensile strength could translate to adequate package durability

and resistance against punctures or tears during handling and transportation (Lyons, 2000). Sample 2 (45-45-10)

yielded a mean tensile strength of 0.00222 MPa, with trial results ranging from 0.00167 MPa to 0.00250 MPa,

reflecting some variability in tensile strength. The lowest mean tensile strength of 0.00153 MPa was observed

for Sample 1 (20-70-10), with values varying from 0.00125 MPa to 0.00167 MPa across trials. While this

formulation exhibited the least tensile strength among the samples, it may still offer sufficient protection for

certain food packaging applications with lower stress or weight requirements.

The observed variations in tensile strength among the developed samples were attributed to differences in

composition. As noted by Witherow et al. (2019), higher tensile strength is often correlated with increased

thickness and material usage.

Page 2842

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Table 10 summarizes the densities, thicknesses, and tensile strengths of the samples.

Table 10 Summary of the Physical and Mechanical Properties of Samples

Property

Sample 1

(20-70-10)

0.00153

0.170

Sample 2

(45-45-10)

0.00222

0.203

Sample 3

(50-40-10)

0.00278

0.236

Tensile Strength (MPa)

Thickness (mm)

Density (g/L)

304.5

276.0

387.4

As shown in Table 10, Sample 3 had the highest tensile strength (0.00278 MPa), followed by Sample 2 (0.00222

MPa), and then Sample 1 (0.00153 MPa). This suggested that Sample 3 might be the most resistant to tearing or

breaking. The thickness increased from Sample 1(0.170 mm) to Sample 2 (0.203 mm), and then Sample 3 (0.236

mm). This trend correlated with the increasing content of sugarcane leaves (70% in Sample 1, 45% in Sample 2,

and 40% in Sample 3) as sugarcane leaves were a fibrous material that contributed to thickness. As for the

density, Sample 3 had the highest (387.4 g/L), followed by Sample 2 (276.0 g/L), and then Sample 1 (304.5 g/L).

This indicated that Sample 3 was the densest, while Sample 2 had the lowest density.

Thickness and density increased with a higher content of sugarcane leaves, but it came at the cost of lower tensile

strength. Sample 2 had the lowest density, which could be beneficial for lightweight packaging, but its tensile

strength fell among the other samples.

Biodegradability Evaluation

The third objective of the study was to evaluate the biodegradability of the developed food packaging paper

using soil burial testing according to ASTM D5988-10. Table 11 shows the biodegradability percentages of the

samples. The biodegradability percentage was calculated according to the formula:

(

[

)

Initial weight−Final weight

( )

Biodegradability % =

]

× 100

(2)

Initial weight

Table 11Biodegradability Percentages of the Samples

Trial 1

(%)

Trial 2

(%)

100

Trial 3

(%)

100

Mean

(%)

100

Sample 1 (20-70-10)

Sample 2 (45-45-10)

Sample 3 (50-40-10)

100

96.67

100

98.88

The highest mean biodegradability percentage was observed in Samples 1 (20-70-10 formulation) and 2 (45-45-

10 formulation) at 100%, indicating complete biodegradation within two weeks across all trials. Sample 3 (50-

40-10 formulation) exhibited a slightly lower mean biodegradability of 98.88%.

The complete biodegradation observed in Samples 1 and 2, and the high biodegradability of Sample 3, aligned

with the increasing emphasis on sustainable and environmentally friendly packaging materials (Miao et al.,

2022). These formulations surpassed the minimum 30% biodegradation threshold within two weeks, indicating

their potential to mitigate environmental concerns associated with non-biodegradable packaging waste. The high

biodegradability of the developed samples could contribute to reducing the ecological footprint of food

packaging, addressing the growing demand for eco-friendly alternatives (Witherow et al., 2019).

Page 2843

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

Evaluation of Acceptability

The fourth objective of the study was to evaluate the acceptability of food packaging paper from a mixture of

eggshell powder, sugarcane leaves, and coffee grounds in terms of color, odor, and texture.

Tables 12, and Tables 13 and 14 on the next pages, show the mean scores, standard deviations, and verbal

interpretations on the level of acceptability of the developed food packaging paper in terms of color, odor, and

texture, respectively.

Table 12 Mean Scores on the Level of Acceptability of the Developed Food Packaging Paper in terms of Color

Items

1. Overall color of the packaging paper

Mean

SD

Verbal Interpretation

Very Highly Acceptable

4.53

0.57

0.49

2. Suitability of the color of the packaging 4.63

paper to its intended use

3. Visual appeal of the color of the 4.73

packaging paper in enhancing the

presentation of its contents

0.52

Very Highly Acceptable

Total mean

4.63

0.53

Very Highly Acceptable

The highest obtained mean score of 4.73 for the color indicated that the respondents found the developed food

packaging paper to be very highly acceptable in terms of visual appeal. This implied that the color and overall

appearance of the food packaging paper were aesthetically pleasing and attractive to the respondents.

With a mean score of 4.63 for the suitability of color, the respondents perceived the color as highly acceptable

for the intended use of the food packaging paper. This suggested that the color was appropriate for a food

packaging application, potentially contributing to consumer appeal and product recognition.

Moreover, the overall color of the developed food packaging paper received a mean score of 4.53, indicating

that it was highly acceptable to the respondents. This positive perception of the color could affect consumer

preferences, product acceptance, and purchasing decisions.

The mean scores for all color-related items were above 4.0, which fell within the highly acceptable range. This

overall positive perception of the color aspects implied that the developed food packaging paper had met the

respondents' expectations and preferences in terms of visual appeal and color suitability, which are crucial factors

in the acceptance and marketability of packaging materials (Deliya & Parmar, 2012).

Table 13 Mean Scores on the Level of Acceptability of the Developed Food Packaging Paper in terms of Odor

Items

1. Overall odor of the packaging paper

Mean

SD

Verbal Interpretation

Very Highly Acceptable

4.73

0.52

0.45

2. Compatibility of the odor of the 4.73

packaging paper to its food contents

3. Potential impact of the odor of the 4.70

packaging paper on its food contents

0.47

Very Highly Acceptable

Total mean

4.72

0.48

Very Highly Acceptable

With the highest obtained mean score of 4.73 for the overall odor and compatibility of the odor to the food

content, the respondents verbally interpreted this as very highly acceptable. This implied that the developed food

Page 2844

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

packaging paper had a neutral or slightly pleasant odor that would not negatively impact or clash with the food

content intended to be packaged in it.

With a mean score of 4.70 for the potential impact of odor on food content, the respondents found it to be very

highly acceptable as well. This suggested that the developed food packaging paper's odor could have minimal to

no negative impact on the food it would contain.

The odor-related items all received scores of 4.7 and above, which fell within the very highly acceptable range

on the verbal interpretation, indicating generally neutral or slightly positive perceptions of the odor by the

respondents.

These positive evaluations of the odor-related items had implications for the food packaging paper's suitability

and acceptability for its intended purpose. As mentioned by Deliya and Parmar (2012), Martínez-Bueno et al.

(2019), and Realini and Marcos (2014), a neutral or pleasant odor that does not adversely affect the food content

is a desirable characteristic for packaging materials, as it can contribute to maintaining the quality, freshness,

and sensory appeal of the packaged food products.

Table 14 Mean Scores on the Level of Acceptability of the Developed Food Packaging Paper in terms of Texture

Items

1. Smoothness of the packaging paper

Mean

SD

Verbal Interpretation

Very Highly Acceptable

4.70

0.47

0.57

0.46

2. Feel of the packaging paper in the hand 4.57

3. Suitability of the texture of the 4.83

packaging paper to its intended use

Total mean

4.70

0.50

Very Highly Acceptable

Notably, the suitability of texture to food content received the highest mean score of 4.83 in the texture-related

items, suggesting the respondents found the texture to be very highly acceptable for the intended food products

to be packaged. The smoothness received a mean score of 4.70 suggesting that the respondents found the

smoothness of the developed food packaging paper to be very highly acceptable. The mean score for the feel of

the packaging paper, while slightly lower than smoothness, still indicated it was perceived as very highly

acceptable in terms of texture.

These very highly acceptable ratings for texture-related items, particularly the suitability to food content, have

implications for the developed food packaging paper's ability to adequately protect and preserve the quality of

packaged food items, as emphasized by Deliya and Parmar (2012) and Marsh and Bugusu (2007). A desirable

texture can contribute to consumer acceptance and the perceived value of the packaging material.

Table 15 shows the overall mean scores on the level of acceptability of the developed food packaging paper in

terms of color, odor, and texture.

Table 15 Overall Mean Scores on the Level of Acceptability of the Developed Food Packaging Paper in terms

of Color, Odor, and Texture

Items

1. Color

Overall Mean

4.63

SD

Verbal Interpretation

Very Highly Acceptable

0.53

0.48

0.50

2. Odor

4.72

3. Texture

4.70

As a whole

4.70

Page 2845

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

These very highly acceptable evaluations in color, odor, and texture underscore the potential of the developed

food packaging paper for consumer acceptance and market success. The positive perceptions of these attributes

align with the desirable characteristics of packaging materials, as highlighted by Deliya and Parmar (2012),

Marsh and Bugusu (2007), Martínez-Bueno et al. (2019), and Realini and Marcos (2014).

Development of the Product Brochure

The last objective of the study was to develop a product brochure of the food packaging paper from a mixture of

eggshell powder, sugarcane leaves, and coffee grounds. Figure 4 on the next page shows the front page of the

product brochure.

Figure 4. Front page of Product Brochure

Page 2846

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

This chapter provides an overview of the research study, encompassing a summary of the researcher's findings,

conclusions, and recommendations.

Summary of Findings

The following are the findings of this study:

1. The optimal ratio of eggshell powder, sugarcane leaves, and coffee grounds in making the food packaging

paper was determined to be 50-40-10, respectively.

2. Regarding physical and mechanical properties, the 50-40-10 formulation was superior to the other

formulations (45-45-10 and 20-70-10). It had the highest density, thickness, and tensile strength.

3. The developed food packaging paper samples (20-70-10, 45-45-10, and 50-40-10) exhibited rapid

biodegradation, surpassing the minimum 30% biodegradation threshold in soil burial testing over two

weeks. The 20-70-10 and 45-45-10 samples exhibited complete biodegradation.

4. The levels of acceptability of the developed food packaging paper were rated very highly acceptable for

color, odor, and texture.

5. A product brochure showcasing the developed food packaging paper was created as an output of the study.

CONCLUSIONS

Based on the summary of findings, the following conclusions were drawn:

1. The study successfully developed food packaging paper by combining eggshell powder, sugarcane leaves,

and coffee grounds in different ratios, creating three formulations (20-70-10, 45-45-10, and 50-40-10).

2. Varying the ratios of the raw materials (eggshell powder, sugarcane leaves, and coffee grounds)

significantly impacted the mechanical and physical properties of the developed food packaging papers,

including density, thickness, and tensile strength.

3. The complete biodegradation observed in the 20-70-10 and 45-45-10 formulations, and the high

biodegradability of the 50-40-10 formulation, suggest that these materials have the potential to mitigate the

environmental concerns associated with packaging waste accumulation.

4. Based on an evaluation of acceptability by respondents, the developed food packaging papers were found

to be very highly acceptable in terms of color, odor, and texture, making them potentially acceptable

alternatives to traditional non-biodegradable packaging materials.

5. The developed product brochure provided a comprehensive and easily understandable overview of the food

packaging paper from a mixture of eggshell powder, sugarcane leaves, and coffee grounds. With its

approachable language and organized layout, the readers can quickly grasp the key advantages of the

developed food packaging paper.

RECOMMENDATIONS

Based on the conclusions, the following recommendations were developed:

Page 2847

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

1. Further optimization of the formulations, particularly in adjusting proportions and binder content, is

necessary to enhance specific properties such as tensile strength and cost. Exploring alternative materials or

suppliers for raw materials could help in achieving the desired cost target.

2. Future research and development efforts should be focused on refining the packaging paper to meet industry

standards and address specific market needs.

3. Conducting a comprehensive environmental impact assessment to quantify the sustainability benefits of the

packaging paper compared to traditional materials would provide valuable insights for stakeholders and

consumers.

4. Further optimization of the production methods is necessary to reduce costs and make the paper more

competitive in the market.

REFERENCES

1. Adebisi, A. A., Ajayi, F. T., & Adesogan, E. K. (2019). Determination of a suitable sterilization method

for soil in isoproturon biodegradation studies. International Journal of Agricultural Research, 14(3), 1-7.

2. Ahmad, F., Al-Hemyari, S., Al-Saidi, G., & Al-Balushi, A. (2020). Review of sustainable food packaging

materials based on renewable resources. Sustainability, 12(22), 9756.

3. Almasi, H., Ghanbarzadeh, B., & Zohuriaan-Mehr, M. J. (2019). Development of food packaging paper

from eggshell powder, sugarcane leaves, and spent coffee grounds. Waste Management, 86, 31-40.

4. Almasi, H., Sharifahmadian, S., & Oromiehie, A. (2021). Edible packaging films and coatings: A

review

of

formulations, properties, and

food

applications. Trends

in

Food

Science

&

Technology, 118, 128544.

5. American Society for Testing and Materials (ASTM). (2017). Standard Test Method for Tensile Strength

of Paper and Paperboard (Using Constant-Rate-of-Elongation Tensile Testing Machine). ASTM D828-

17. West Conshohocken, PA: ASTM International.

6. Aranas, J.M. C., et al. (2021). Characterization and evaluation of bio-based packaging materials form

renewable resources. Journal of Applied Packaging Research, 18(3), 73-84

7. ASTM D7268 (2022). Standard test method for density and specific gravity (relative density) of solid

materials using a pycnometer. American Society for Testing and Materials.

8. Bajpai, P. (2015). Advances in pulping and papermaking. Amsterdam: Elsevier.

9. Callister, W. D., & Rethwisch, D. G. (2015). Materials science and engineering: An introduction (9th

ed.). John Wiley & Sons, Inc.

10. Chen, L., Wang, Q., Dai, J., Wang, Y., & Qiu, Z. (2020). Preparation and characterization of sustainable

food packaging paper from sugarcane leaves and eggshell powder. Cellulose, 27(1), 577-590.

11. Chouchourel, D., Dubé, S., Dufour, L., & Roy, R. (2023). Consumers' sensory and affective responses

to sustainable and conventional food packaging. Appetite, 189, 106963.

https://www.acrwebsite.org/volumes/v47/acr_vol47_2551636.pdf

12. Coma, V. (2014). Bio-based packaging materials for the food industry. Springer.

13. Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches (4th

ed.). Thousand Oaks, CA: SAGE Publications.

14. De Pelsmaeker, L., Aerts, W., & De Steur, H. (2021). Sensory evaluation of paper-based alternatives to

plastic food packaging. Journal of Sensory Studies, 36(4), e12621.

https://www.researchgate.net/topic/Sensory-Evaluation~Food-Packaging/publications

15. Del Giudice, M., Giustiniani, A., & Lombardi, M. (2015). Sensory attributes of paperboard packaging

for beverages. Packaging Technology & Science, 28(8), 409-420.

https://www.researchgate.net/publication/263208807_Sensory_attributes_of_soft_drinks_and_their_inf

luence_on_consumers'_preferences

16. Deliya, M. M., & Parmar, B. J. (2012). Role of packaging on food quality. Journal of Food Science and

Technology, 2(2), 10-15.

Page 2848

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

17. Del Rosario, E.M. (2018). Sustainable packaging alternatives for food products in the Philippines.

Journal of Sustainable Agriculture and Environmental Management, 1(1), 1-10

18. Dennis, A., Wixom, B. H., & Roth, R. M. (2015). Systems analysis and design (6th ed.). Wiley.

19. Dusseault, C., & Lacroix, M. (2017). Edible films and coatings: A review of recent advances and

applications. Comprehensive Reviews in Food Science and Food Safety, 16(1), 99-128.

20. Faruk, O., Bledzki, A. K., Fink, H.-P., & Sain, M. (2012). Biocomposites reinforced with natural fibers:

2000-2010.

Progress

in

Polymer

Science,

37(11),

1552-1596.

https://doi.org/10.1016/j.progpolymsci.2012.04.003

21. Garcia, M., Ribes, S., Ferrándiz, M., & Fito, P. (2018). Biobased packaging materials from agricultural

waste. Trends in Food Science & Technology, 79, 1-10.

22. Gómez-Díaz, J. A., López-Hernández, F. J., & Montero, P. (2014). Sensory evaluation of recycled

paperboard for food packaging: Influence of essential oil treatments on aroma and overall acceptability.

Food Packaging and Shelf Life, 3(2), 119-127. doi: 10.1016/j.fpsl.2013.11.003

23. González-Gómez, D., Cháfer, M., Domínguez, C., & Cantero, D. (2022). A review on sustainable food

packaging based on biopolymers and nanomaterials. Polymers, 14(12), 2659.

24. Grant, C., & Osanloo, A. (2014). Understanding, selecting, and integrating a theoretical framework in

dissertation research: Creating the blueprint for your "house". Administrative Issues Journal, 4(2), 12-

26.

25. Griggs, D., Stafford-Smith, O., Gaffney, O., & Brousse, M. (2013). Sustainable development: Guiding

principles for the future. Nature, 498(7454), 355-361.

26. Han J, Krochta JM. (2014) Edible films from whey protein: a review. Food Science & Technology

International. 2005;11(1):1-22.

27. Han JH, Kwak HS, Kim HY (2005). Development of edible corn starch-based films incorporated with

beeswax and propylene glycol. Food Hydrocolloids. 2014;38:16-22.

28. Han, J. H., & Krochta, J. M. (2007). Edible coatings to improve food quality. Trends in Food Science &

Technology, 18(12), 604-610.

29. Huber, T., & Biesalski, M. (2020). Sustainable food packaging: A review of materials, characteristics,

and processes. Foods, 9(3), 317.

30. International Organization for Standardization (ISO). (2006). ISO 14855:2006 Soil quality - Evaluation

of the aerobic and anaerobic biodegradability of plastic materials in the soil - Method by analysis of

evolved carbon dioxide. Geneva, Switzerland: ISO.

31. ISO 534 (2022). Paper and board — Determination of thickness and grammage. International

Organization for Standardization.

32. Kellogg JH. Process of making edible food packages. US Patent No. 824,767. 1906 Jul 17.

33. Kirwan, M. J. (2011). Plant economics: Principles and applications. Butterworth-Heinemann.

34. Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.).

Springer Science & Business Media.

35. Li Y, Chen H, Wang Z, et al. Development of edible films based on sodium alginate and beeswax. Food

Hydrocolloids. 2017;73:258-265.

36. Liang J, Wang L, Jiang M, et al. Preparation and characterization of edible films based on peanut protein

isolate and chitosan. International Journal of Biological Macromolecules. 2018;114:120-131.

37. Lynn, M. R. (1986). Determination and quantification of content validity. Nursing Research, 35(6), 382-

386. PMID: 3780665

38. Maleque, M. A., Belal, F. Y., & Sapuan, S. M. (2007). Mechanical properties study of pseudo-stem

banana fiber reinforced epoxy composite. The Arabian Journal for Science and Engineering, 32(2B),

359-364.

39. Marsh, K., & Bugusu, B. (2007). Food packaging—roles, materials, and environmental issues. Journal

of Food Science, 72(3), R39-R55. https://doi.org/10.1111/j.1750-3841.2007.00301.x

40. Martínez-Bueno, M. J., Gómez-Galán, M., Gómez-Carrasco, C., & Ferre-Aracil, C. (2019).

Understanding the odor issues in food packaging development. Trends in Food Science & Technology,

87, 150-160. https://doi.org/10.1016/j.tifs.2018.09.006

41. Mendoza, M. R. V., et al. (2017). Development of eco-friendly packaging using agricultural waste.

International Journal of Recycling and Waste Disposal, 3(3), 35-41.

Page 2849

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

42. Mercado, R. (1994). Theoretical and conceptual framework. Unpublished material. University of the

Philippines Los Baños, Laguna.

43. Miao, M., et al. (2022). Development and characterization of food packaging paper using eggshell waste,

sugarcane leaves, and spent coffee grounds. Food Packaging and Shelf Life, 34, 100894.

44. Murray, A., Skene, K., & Haynes, K. (2017). The circular economy: An interdisciplinary exploration of

the concept and application in a global context. Journal of Business Ethics, 140(3), 369-380.

45. Nassaji, H. (2015). Qualitative and descriptive research: Data type versus data analysis. Language

Teaching Research, 19(2), 129-132. https://doi.org/10.1177/1362168815572747

46. Nilsen-Nygaard, J., Brask, J., Fernández, E. N., & Toldrá, F. (2019). Edible films and coatings for

improved food quality. Food Chemistry, 272, 590-600.

47. Organization for Economic Co-operation and Development. (2012). Aerobic and anaerobic

biodegradation of solid organic compounds in soil (Test No. 209).

48. Otoni, C. G., Silva, G. G., Gomes, F. J., Miranda, M. L., Soares, B. M., & Leitão, R. C. (2019).

Mechanical pulping and papermaking from sugarcane straw: Optimization of process conditions and

evaluation of paper properties. Industrial Crops and Products, 130, 87-96.

49. Otoni, C. G., Soares, D. S., Milioli, C. C., Rosa, M. F., & Grossmann, M. V. (2019). Sustainable food

packaging: Materials and properties. Food Research International, 124, 471-489.

50. Padua, G. W. (2014). Edible films and coatings for food applications. Springer.

51. Philippine Patent Office. (2022). Patent No. PH 1 2022 000001. Eco-friendly food packaging paper made

from sugarcane bagasse.

52. Philippine Patent Office. (2023). Patent No. PH 1 2023 000002. Food packaging paper made from banana

peel fibers.

53. Philippine Statistics Authority (PSA). (2022). 2022 Philippine Standard Industrial Classification (PSIC).

Manila, Philippines: Philippine Statistics Authority.

54. Pizzi, A. (2015). Recycling of paper and board. Weinheim, Germany: Wiley-VCH.

55. Qi J, Chen J, Chen H, et al. Development of edible films based on konjac glucomannan and Spirulina

platensis protein. Food Hydrocolloids. 2018;84:501-509.

56. Ravitch, S. M., & Riggan, M. (2016). Reason & rigor: How conceptual frameworks guide research. Sage

Publications.

57. Realini, C. E., & Marcos, B. (2014). Active and intelligent packaging systems for a modern society. Meat

Science, 98(3), 404-419. https://doi.org/10.1016/j.meatsci.2014.06.031

58. Reddy, N., & Yang, Y. (2005). Biofibers from agricultural byproducts for industrial applications. Trends

in Biotechnology, 23(1), 22-27. https://doi.org/10.1016/j.tibtech.2004.11.002

59. Sachs, J. D., Reid, W. V., Scheffer, M., Grosser, G., & Kroll, G. (2010). Greening the economy: A new

era of economic growth. Nature, 466(7308), 828-833.

60. Santos, S. A. O., Silva, J. L., Souza, F. S., Oliveira, L. C. A., Teixeira, S., & Soares, N. F. F. (2022).

Sustainable food packaging paper from sugarcane leaves, eggshell powder, and spent coffee grounds: A

comparative study. Food Packaging and Shelf Life, 33, 100897.

61. Siracusa, V., Rocculi, P., Romani, S., & Rosa, M. D. (2008). Biodegradable polymers for food packaging:

A review. Trends in Food Science & Technology, 19(12), 634-643.

62. Siracusa, V., Rocchetti, G., Romani, S., & Rosa, M. D. (2008). Biodegradable polymers for food

packaging: A review. Trends in Food Science & Technology, 19(12), 634-646.

63. Valacich, J. S., George, J. F., & Hoffer, J. A. (2020). Essentials of systems analysis and design (7th ed.).

Pearson.

64. Van Wezel, N., Hesselink, W. H., & De Vries, J. (2022). Choice architecture in eco-friendly food

packaging: Combining environmental and product cues. Journal of Business Research, 148, 553-

566. https://journals.sagepub.com/doi/full/10.1177/07439156211008898

65. Villareal, M. A. A., Reyes, L. P., & Garcia, M. A. C. (2022). Development of Sustainable Paper from

Eggshell Powder and Sugarcane Leaves. The Philippine Agricultural Scientist, 105(4), 471-484.

66. Wang L, Jiang M, Wang Z, et al. Preparation and characterization of edible cellulose films reinforced

with microcrystalline cellulose whiskers. International Journal of Biological Macromolecules.

2018;114:132-138.

Page 2850

www.rsisinternational.org

INTERNATIONAL JOURNAL OF RESEARCH AND SCIENTIFIC INNOVATION (IJRSI)

ISSN No. 2321-2705 | DOI: 10.51244/IJRSI |Volume XII Issue XI November 2025

67. Witherow, J. L., et al. (2019). Physical properties of paper packaging materials. Journal of Packaging

Technology and Science, 32(1), 1-11.

68. Yin, R. K. (2018). Case study research and applications: Design and methods (6th ed.). Thousand Oaks,

CA: SAGE Publications.

Page 2851

www.rsisinternational.org