Valorisation of Cocoa Waste into Edible Packaging Films: Physicochemical Characterisation and Potential Use as Edible Pouches with Enhanced Light Barrier, Mechanical and Antioxidant Properties
Year: 2025
Type: article
Abstract: 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 antioxidant activity, were investigated. The analyses concluded that increasing the concentration of CW from 0 to 50% in pectin films enhanced UV light protection and caused a reorganisation in the film’s microstructure, resulting in both higher surface roughness and improved mechanical resistance. Specifically, the tensile strength increased from 7.28 to 19.14 MPa. The addition of CW reduced the lightness (parameter L*) from 82.58 to 28.58, making the films darker. Measurements of the water contact angle, which was in the range of 38.25 to 73.23; gas permeability, in the range from 5.53 to 19.52 × 10−16 g/m·Pa·s for oxygen and from 9.62 to 40.82 × 10−16 g/m·Pa·s for carbon dioxide; and adsorption indicated a reduction in water vapour sorption rates, suggesting that the films have average barrier properties against moisture. Fourier-transform infrared spectroscopy analysis confirmed no interactions between CW and the polymer matrix, showing the typical functional groups of pectin, such as carbonyl (C=O) and hydroxyl (-OH) groups. The incorporation of CW significantly increased the antioxidant properties of the developed films, attributed to the bioactive compounds present in CW. These films have potential for use as active food packaging thanks to the CW addition. They could be particularly beneficial for extending the shelf life of products sensitive to oxidation, such as oily products. Excellent sealability indicated suitability for use as pouches for fried products, such as instant coffee or powders. This study underscores the possibility of using apple pectin films with cocoa waste as sustainable components in eco-friendly packaging materials. This idea aligns with circular economic and waste reduction principles. This approach contributes to the development of innovative solutions for sustainable food packaging.
Source: Applied Sciences
DOI: 10.3390/app152111643
Authors: Anna Łyczak, Isra Kirmani, Sabina Galus
Institution: Warsaw University of Life Sciences
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W4415813318