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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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Principais autores: Anna Łyczak, Isra Kirmani, Sabina Galus
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-10-01
סדרה:Applied Sciences
נושאים:
edible films
cocoa waste
apple pectin
sustainable packaging
microstructure
colour
גישה מקוונת:https://www.mdpi.com/2076-3417/15/21/11643
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