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Development and characterisation of functional cocoa ( Theobroma cacao L.)‐based edible films
Author(s) -
Karača Sara,
Trifković Kata,
Martinić Arijana,
Đorđević Verica,
Šeremet Danijela,
Vojvodić Cebin Aleksandra,
Bugarski Branko,
Komes Draženka
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14407
Subject(s) - theobroma , polyphenol , chemistry , food science , pectin , catechin , chitosan , antioxidant , composition (language) , functional food , botany , organic chemistry , biology , linguistics , philosophy
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.