Development and characterisation of functional cocoa (Theobroma cacao L.)-based edible films
Authorized Users Only
2020
Authors
Karaca, SaraTrifković, Kata T.
Martinić, Arijana
Đorđević, Verica
Seremet, Danijela
Vojvodić-Cebin, Aleksandra
Bugarski, Branko
Komes, Drazenka
Article (Published version)
Metadata
Show full item recordAbstract
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.
Keywords:
Cocoa / edible films / mechanical properties / polyphenols / sensory evaluationSource:
International Journal of Food Science and Technology, 2020, 55, 3, 1326-1335Publisher:
- Wiley, Hoboken
Funding / projects:
- Croatian Science Foundation(Project 'Sustainable production of biochemicals from waste lignocellulose containing feedstock', OPB-SLS) [9717]
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
DOI: 10.1111/ijfs.14407
ISSN: 0950-5423
WoS: 000492542300001
Scopus: 2-s2.0-85074589168
Institution/Community
Tehnološko-metalurški fakultetTY - 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 . .