Comparative Evaluation of Robusta Coffee Fruit Skin and Bean Skin Nanoparticle Edible Films: Physicochemical, Antibacterial, Mucoadhesive, and Immunomodulatory Properties

Abstract

Objective: This study aimed to compare the physicochemical characteristics, antibacterial activity, mucoadhesive strength, and immunomodulatory properties of edible films containing Robusta coffee fruit skin or bean skin nanoparticles for oral wound therapy.Materials and Methods: Edible films containing 2% Robusta coffee fruit skin or bean skin nanoparticles were prepared using carbomer, kappa carrageenan, glycerin, stevia, and sodium benzoate. The physicochemical properties of the samples were evaluated by measuring pH, scanning electron microscopy, and organoleptic assessment. The antibacterial activity against Streptococcus mutans was determined using the colony-forming unit method. Mucoadhesive strength was measured using a texture analyzer, and immunomodulatory activity was assessed by immunocytochemical analysis of TNF-α expression in monocytes.Results: Both edible films exhibited smooth, pore-free surfaces, acceptable organoleptic properties, and pH values (5.84–6.01) compatible with the oral environment. Both formulations significantly inhibited S. mutans growth, demonstrated satisfactory mucoadhesive strength, and reduced TNF-α expression in monocytes compared with S. mutans-stimulated cells.Conclusion: Robusta coffee fruit skin and bean skin nanoparticle edible films showed favorable physicochemical, antibacterial, mucoadhesive, and immunomodulatory properties, supporting their potential as natural biomaterials for oral wound healing.

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