Valorisation of Cocoa Waste into Edible Packaging Films: Physicochemical Characterisation and Potential Use as Edible Pouches with Enhanced Light Barrier, Mechanical and Antioxidant Properties
This study presents the valorisation of cocoa waste (CW) by transforming it into edible packaging films using apple pectin (AP) as a gelling agent. Several properties, including microstructure, optical characteristics, sorption, wetting, barrier functionality, mechanical strength, structure, and ant...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2025-10-01
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| Серии: | Applied Sciences |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2076-3417/15/21/11643 |
| Метки: |
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