Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films (CROSBI ID 273565)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Karača, Sara ; Trifković, Kata ; Martinić, Arijana ; Đorđević, Verica ; Šeremet, Danijela ; Vojvodić Cebin, Aleksandra ; Bugarski, Branko ; Komes, Draženka
engleski
Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
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.
Cocoa, edible films, mechanical properties, polyphenols, sensory evaluation
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Podaci o izdanju
55
2019.
1326-1335
objavljeno
0950-5423
1365-2621
doi.org/10.1111/ijfs.14407