Development and characterisation of functional cocoa (Theobroma cacao L.)‐based edible films. (26th October 2019)

• Record Type: Journal Article
• Authors: Karača, Sara; Trifković, Kata; Martinić, Arijana; Đorđević, Verica; Šeremet, Danijela; Vojvodić Cebin, Aleksandra; Bugarski, Branko; Komes, Draženka
• Is Part Of: International journal of food science & technology. Volume 55:Number 3(2020)
• Page Start: 1326
• Page End: 1335
• Publication Date: 2019-10-26
• Subjects: Cocoa -- edible films -- mechanical properties -- polyphenols -- sensory evaluation; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14407
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this study was to develop functional edible films containing cocoa ( Theobroma cacao L.) powder extract using alginate, pectin and chitosan in combination with proteins (whey protein isolate, soya and hemp protein). The films were examined for their physico‐chemical (dry matter content, colour, thickness), mechanical (elongation at break (EAB)), bioactive (the content of total polyphenols (TPC), flavan‐3‐ols (F3olC), antioxidant capacity (AC)) and sensory properties. The plain alginate film exhibited the highest EAB (29.1%). The highest TPC and F3olC were determined in plain alginate (29 mg GAE/g and 2.75 mg (+)‐catechin/g) and pectin (29 mg GAE/g and 2.25 mg (+)‐catechin/g) films. The addition of proteins resulted in prolonged release of polyphenols and enhanced functional properties; however, the formation of protein–polyphenol complexes caused slight alterations in the bioactive composition of the films. The obtained results indicate a high potential of the developed films as functional, biodegradable form of active food packaging. Abstract : At optimised formulations of developed edible films obtained by combining cocoa powder extract, polysaccharide and protein isolate, the films exhibited prolonged release of bioactive compounds as well as desirable mechanical and sensory properties which accents their potential usability as alternative packaging.