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dc.creatorKaraca, Sara
dc.creatorTrifković, Kata T.
dc.creatorMartinić, Arijana
dc.creatorĐorđević, Verica
dc.creatorSeremet, Danijela
dc.creatorVojvodić-Cebin, Aleksandra
dc.creatorBugarski, Branko
dc.creatorKomes, Drazenka
dc.date.accessioned2021-03-10T14:12:52Z
dc.date.available2021-03-10T14:12:52Z
dc.date.issued2020
dc.identifier.issn0950-5423
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4343
dc.description.abstractThe 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.en
dc.publisherWiley, Hoboken
dc.relationCroatian Science Foundation(Project 'Sustainable production of biochemicals from waste lignocellulose containing feedstock', OPB-SLS) [9717]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectCocoaen
dc.subjectedible filmsen
dc.subjectmechanical propertiesen
dc.subjectpolyphenolsen
dc.subjectsensory evaluationen
dc.titleDevelopment and characterisation of functional cocoa (Theobroma cacao L.)-based edible filmsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1335
dc.citation.issue3
dc.citation.other55(3): 1326-1335
dc.citation.rankM22~
dc.citation.spage1326
dc.citation.volume55
dc.identifier.doi10.1111/ijfs.14407
dc.identifier.rcubconv_5964
dc.identifier.scopus2-s2.0-85074589168
dc.identifier.wos000492542300001
dc.type.versionpublishedVersion


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