Development of Active Packaging Films Using Cacao (Theobroma cacao L.) Pods and Calamondin (Citrus x microcarpa Bunge) Peels

Authors

Julienne Stephanie Fabie-Agapin, Western Mindanao State University- Pagadian Campus, Barangay Bulatok, Pagadian City, Zamboanga del Sur, PhilippinesFollow
Dennis Rojas Marcelino, Western Mindanao State University- Main Campus, Normal Road-Baliwasan, Zamboanga City, PhilippinesFollow

Publication Date

6-1-2024

Abstract

This paper presents the properties of active films produced using cacao pods and calamondin peels. An active film is a type of packaging material that is made by incorporating the “active” ingredients for preservation on the packaging film rather than a direct application to foods. In this study, the conversion to active films was done by adding essential oils from lemongrass or calamondin peels, which are both known to exhibit antimicrobial properties. There were five film samples prepared for analysis: cacao-calamondin mixture; cacao-calamondin mixture with lemongrass essential oil; cacao-calamondin mixture with calamondin essential oil; cacao-calamondin mixture with encapsulated lemongrass essential oil; cacao-calamondin mixture with encapsulated calamondin essential oil; and two more samples for other analyses needing films from pure cacao and calamondin samples. The infrared vibration spectra revealed the presence of alcohol-, carboxylate, alkane-, and ether- containing compounds. The X-ray diffraction (XRD) patterns showed that the samples were amorphous and the Field Emission Scanning Electron Microscopy (FESEM) provided a visualization of the structures of the films produced. Other analyses conducted on the films included film thickness, moisture content, water activity, texture, oxidative stability, solubility, microbial, and antioxidant activity. The results are comparable to biodegradable films produced from other sources and the ones available in the market, which highlight the remarkable potential of films produced using cacao pods and calamondin peels activated by either lemongrass or calamondin essential oils to be further studied and developed for pilot and industrial productions.

Recommended Citation

Fabie-Agapin, Julienne Stephanie and Marcelino, Dennis Rojas (2024) "Development of Active Packaging Films Using Cacao (Theobroma cacao L.) Pods and Calamondin (Citrus x microcarpa Bunge) Peels," The Philippine Agricultural Scientist: Vol. 107: No. 2, Article 3.
Available at: https://www.ukdr.uplb.edu.ph/pas/vol107/iss2/3