TY  - JOUR
AU  - Karaca, Sara
AU  - Trifković, Kata T.
AU  - Martinić, Arijana
AU  - Đorđević, Verica
AU  - Seremet, Danijela
AU  - Vojvodić-Cebin, Aleksandra
AU  - Bugarski, Branko
AU  - Komes, Drazenka
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4343
AB  - 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.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
EP  - 1335
IS  - 3
SP  - 1326
VL  - 55
DO  - 10.1111/ijfs.14407
ER  - 

@article{
author = "Karaca, Sara and Trifković, Kata T. and Martinić, Arijana and Đorđević, Verica and Seremet, Danijela and Vojvodić-Cebin, Aleksandra and Bugarski, Branko and Komes, Drazenka",
year = "2020",
abstract = "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.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films",
pages = "1335-1326",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14407"
}

Karaca, S., Trifković, K. T., Martinić, A., Đorđević, V., Seremet, D., Vojvodić-Cebin, A., Bugarski, B.,& Komes, D.. (2020). Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1326-1335.
https://doi.org/10.1111/ijfs.14407

Karaca S, Trifković KT, Martinić A, Đorđević V, Seremet D, Vojvodić-Cebin A, Bugarski B, Komes D. Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films. in International Journal of Food Science and Technology. 2020;55(3):1326-1335.
doi:10.1111/ijfs.14407 .

Karaca, Sara, Trifković, Kata T., Martinić, Arijana, Đorđević, Verica, Seremet, Danijela, Vojvodić-Cebin, Aleksandra, Bugarski, Branko, Komes, Drazenka, "Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films" in International Journal of Food Science and Technology, 55, no. 3 (2020):1326-1335,
https://doi.org/10.1111/ijfs.14407 . .