Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract

Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti and Asmak Afriliana
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Triana Lindriati: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Siti Mutimmah: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Maryam Husnul Istiqomah: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Melania Anggraini: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Herlina Herlina: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Sih Yuwanti: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia
Asmak Afriliana: Agricultural Product Technology Study Programe, Faculty of Agricultural Technology, University of Jember, Jember, East Java, Indonesia

Czech Journal of Food Sciences, vol. preprint

Abstract: Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea extract. The edible film prepared with 100% v/v green tea extract exhibited the highest polyphenol content [18.09 ± 1.49 mg gallic acid equivalents (GAE).g-1] and DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition (52.28 ± 2.6%), and effectively prevented peroxide formation in peanut oil. Fourier transform infrared spectroscopy (FTIR) analysis revealed enhanced hydrogen bonding between macromolecules upon incorporation of tea extracts, thereby improving mechanical strength and water barrier properties. These results show the potential of cocoa pod extract, when incorporated with green tea extracts, to produce a good physical and mechanical performance while preserving antioxidant properties.

Keywords: mechanical properties; water vapour transmission rate; total polyphenol; antioxidant properties; FTIR (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:81-2025-cjfs

DOI: 10.17221/81/2025-CJFS

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