Effect of Edible Coating Material Composition Based on Chitosan-Gelatin-CaCl2 and Cinnamon (Cinnamomum verum) Essential Oil on the Protection of Cocoa Beans (Theobroma cacao L.) During Storage
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Keywords:
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Cocoa Beans, Edible Coating, Chitosan, Gelatin, Cinnamon Essential Oil
Abstract
Chocolate, a highly demanded commodity, is derived from cocoa beans which undergo fermentation and drying to achieve a safe moisture content of up to 7.5% for storage. Storage conditions significantly impact cocoa bean quality. While edible coatings are commonly used to preserve food quality during storage, their application to cocoa beans using composite polymers and essential oils remains underexplored. This study aimed to evaluate the effectiveness of composite edible coatings, specifically chitosan-gelatinCaCl2 with cinnamon essential oil, in preserving cocoa bean quality over a 28-day storage period. Six variations of coating solutions were applied to peeled cocoa beans: K1= chitosan:gelatin 1:2 + CaCl2 1%, K2= chitosan:gelatin 1:2 + CaCl2 1% + 0.1% essential oil, K3=
chitosan:gelatin 1:2 + CaCl2 1% + 0.3% essential oil, K4= chitosan:gelatin 2:1 + CaCl2 1%, K5= chitosan:gelatin 2:1 + CaCl2 1% + 0.1% essential oil, and K6= chitosan:gelatin 2:1 + CaCl2 1% + 0.3% essential oil, and K0 serving as a control without treatment. Quality parameters such as water content, fat content, and pH were analysed using ANOVA (α = 0.05). The results indicated that edible coatings significantly protected against changes in fat content but did not significantly affect water content or pH. The most effective treatment was K6, composed of chitosan:gelatin with the ratio of 2:1 + 1% CaCl2 + 0.3% cinnamon essential oil, providing optimal protection during storage.
References
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Cardoso, G. P., M. P. Dutra, P. R. Fontes, A. d. L. S. Ramos, L. A. d. M. Gomide, and E. M. Ramos (2016). Selection of a Chitosan Gelatin-Based Edible Coating for Color Preservation of Beef in Retail Display. Meat Science, 114; 85–94
Cofelice, M., F. Lopez, and F. Cuomo (2019). Quality Control of Fresh-Cut Apples after Coating Application. Foods, 8(6); 189
Dumadi, S. R. (2011). The moisture content increase of dried cocoa beans during storage at room temperature. Jurnal Ilmiah Teknologi Energi, 1(12); 99336
Duong, N. T. C., A. Uthairatanakij, N. Laohakunjit, P. Jitareerat, and N. Kaisangsri (2022). An Innovative Single Step of Cross-Linked Alginate-Based Edible Coating for Maintaining Postharvest Quality and Reducing Chilling Injury in Rose Apple cv. “Tabtimchan” (Syzygium samarangenese). Scientia Horticulturae, 292; 110648
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Farooq, M., E. Azadfar, A. Rusu, M. Trif, M. K. Poushi, and Y. Wang (2021). Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. Coatings, 11(6); 618
Gama, T., H. M. Wallace, S. J. Trueman, and S. Hosseini-Bai (2018). Quality and Shelf Life of Tree Nuts: A Review. Scientia Horticulturae, 242; 116–126
Geng, L., K. Liu, and H. Zhang (2023). Lipid Oxidation in Foods and Its Implications on Proteins. Frontiers in Nutrition, 10
Gupta, I., A. Bhat, and J. Singh (2022). Effect of Edible Coatings on Quality of Walnut Kernels. The Pharma Innovation Journal, SP-11(6); 600–604
Hashemi Gahruie, H., R. Safdarianghomsheh, P. Zamanifar, S. Salehi, M. Niakousari, and S. M. H. Hosseini (2020). Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia. Journal of Food Quality, 2020(1); 8883916
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Karydis-Messinis, A., D. Moschovas, M. Markou, et al. (2023). Development, Physicochemical Characterization and In Vitro Evaluation of Chitosan-Fish Gelatin-Glycerol Hydrogel Membranes for Wound Treatment Applications. Carbohydrate Polymer Technologies and Applications, 6; 100338
Khan, S., L. Khan, A. Farooq, et al. (2018). Fourier Transform Infrared Spectroscopy: Fundamentals and Application in Functional Groups and Nanomaterials Characterization. In Handbook of Materials Characterization, pages 317–344
Kusumawati, R., Syamdidi, A. H. D. Abdullah, et al. (2025). Physical Properties of Biodegradable Chitosan-Cassava Starch Based Bioplastic Film Mechanics. Science and Technology Indonesia, 10(1); 191
Lapcik, L., B. Lapcikova, H. Zizkova, et al. (2017). Effect of Cocoa Fat Content on Wetting and Surface Energy of Chocolate. Potravinarstvo, 11; 410–416
Law, K.-Y. (2015). Water–Surface Interactions and Definitions for Hydrophilicity, Hydrophobicity and Superhydrophobicity. Pure and Applied Chemistry, 87(8); 759–765
Li, J., Y. Wu, J. He, et al. (2016). A New Insight to the Effect of Calcium Concentration on Gelation Process and Physical Properties of Alginate Films. Journal of Materials Science, 51(12); 5791–5801
Li, J. and S. Zhuang (2020). Antibacterial Activity of Chitosan and Its Derivatives and Their Interaction Mechanism with Bacteria: Current State and Perspectives. European Polymer Journal, 138; 109984
Li, X., C. Cao, D. Yuan, Q. Liu, and J. Zhao (2022). Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles. Foods, 11(3); 278
Lopez-Moya, F., M. Suarez-Fernandez, and L. V. Lopez-Llorca (2019). Molecular Mechanisms of Chitosan Interactions with Fungi and Plants. International Journal of Molecular Sciences, 20(2); 332
Luo, Q., M. A. Hossen, Y. Zeng, J. Dai, S. Li, W. Qin, and Y. Liu (2022). Gelatin-Based Composite Films and Their Application in Food Packaging: A Review. Journal of Food Engineering, 313; 110762
Montagna, M. T., G. Diella, F. Triggiano, G. R. Caponio, O. D. Giglio, G. Caggiano, A. D. Ciaula, and P. Portincasa (2019). Chocolate, “Food of the Gods”: History, Science, and Human Health. International Journal of Environmental Research and Public Health, 16(24); 4960
Moslehi, Z., A. Daraei Garmakhany, M. Araghi, and M. Moslehi (2015). Effect of Methyl Cellulose Coating on Physicochemical Properties, Porosity and Surface Diameter of Pistachio Hull. Food Science & Nutrition, 3(4); 355–361
Mulono, A., Sutardi, Supriyanto, and E. Harmayani (2016). Study on Effect of Fermentation to the Quality Parameter of Cocoa Bean in Indonesia. Asian Journal of Dairy and Food Research, 35(2); 160–163
Munhuweyi, K., O. J. Caleb, C. L. Lennox, A. J. van Reenen, and U. L. Opara (2017). In Vitro and In Vivo Antifungal Activity of Chitosan-Essential Oils against Pomegranate Fruit Pathogens. Postharvest Biology and Technology, 129; 9–22
Penido, F. C. L., I. C. R. Lourenço, L. M. d. Silva, C. F. Garcia, and F. A. G. G. Rezende (2021). Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs. International Journal of Research - GRANTHAALAYAH, 9(6); 168–176.
Perdones, A., L. Sánchez-González, A. Chiralt, and M. Vargas (2012). Effect of Chitosan–Lemon Essential Oil Coatings on Storage-Keeping Quality of Strawberry. Postharvest Biology and Technology, 70; 32–41.
Petriccione, M., F. De Sanctis, M. S. Pasquariello, F. Mastrobuoni, P. Rega, M. Scortichini, and F. Mencarelli (2015). The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life. Food and Bioprocess Technology, 8(2); 394–408.
Pragya, A., S. Mutalik, M. W. Younas, S.-K. Pang, P.-K. So, F. Wang, Z. Zheng, and N. Noor (2021). Dynamic Cross-Linking of an Alginate–Acrylamide Tough Hydrogel System: Time-Resolved In Situ Mapping of Gel Self-Assembly. RSC Advances, 11(18); 10710–10726.
Prasetyaningrum, A., S. Arrois, F. Lafifa, A. Zaki, F. Fani, N. Handayani, R. Ratnawati, and B. Jos (2021). Encapsulation of Lemongrass Extract (Cymbopogon citratus) Coated Alginate/Chitosan Using Gelation Method. Reaktor, 21; 124–132.
Priya, K., N. Thirunavookarasu, and D. V. Chidanand (2023). Recent Advances in Edible Coating of Food Products and Its Legislations: A Review. Journal of Agriculture and Food Research, 12; 100623.
Rahayu, E. S., R. Triyadi, R. N. B. Khusna, T. F. Djaafar, T. Utami, T. Marwati, and R. U. Hatmi (2021). Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins. Fermentation, 7(3); Article 3.
Roy, S., S.-J. Min, and J.-W. Rhim (2023). Essential Oil-Added Chitosan/Gelatin-Based Active Packaging Film: A Comparative Study. Journal of Composites Science, 7(3); Article 3.
Samanta, S., T. Sarkar, R. Chakraborty, M. Rebezov, M. A. Shariati, M. Thiruvengadam, and K. R. R. Rengasamy (2022). Dark Chocolate: An Overview of Its Biological Activity, Processing, and Fortification Approaches. Current Research in Food Science, 5; 1916–1943.
Samimi Gharaie, S., S. Habibi, and H. Nazockdast (2018). Fabrication and Characterization of Chitosan/Gelatin/Thermoplastic Polyurethane Blend Nanofibers. Journal of Textiles and Fibrous Materials, 1; 251522111876932.
Sapper, M., M. Bonet, and A. Chiralt (2019). Wettability of Starch-Gellan Coatings on Fruits, as Affected by the Incorporation of Essential Oil and/or Surfactants. LWT, 116; 108574.
Saputra, E. (2019). Characterization of Edible Coating Based on Surimi Fillet Catfish as Biodegradable Packaging. IOP Conference Series: Earth and Environmental Science, 236; 012111.
Sari, A., F. Fahrurrozi, T. Marwati, T. Djaafar, R. Hatmi, H. Purwaningsih, Y. Wanita, P. Lisdiyanti, U. Perwitasari, A. Juanssilfero, and E. Rahayu (2023). Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. International Journal of Food Science, 2023; 1–13.
Sethi, S., Medha, and B. S. Kaith (2022). A Review on Chitosan-Gelatin Nanocomposites: Synthesis, Characterization and Biomedical Applications. Reactive and Functional Polymers, 179; 105362.
Sharma, S., S. Barkauskaite, A. K. Jaiswal, and S. Jaiswal (2021). Essential Oils as Additives in Active Food Packaging. Food Chemistry, 343; 128403.
Singh, N., A. S. Rao, A. Nandal, S. Kumar, S. S. Yadav, S. A. Ganaie, and B. Narasimhan (2021). Phytochemical and Pharmacological Review of Cinnamomum verum J. Presl-A Versatile Spice Used in Food and Nutrition. Food Chemistry, 338; 127773.
SNI (2008). Indonesian National Standard (SNI) 01-2323-2002 for Cocoa Beans.
Subroto, E., M. Djali, R. Indiarto, E. Lembong, and N. Baiti (2023). Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans. Horticulturae, 9(7); 805.
Yusof, N. M., J. Jai, and F. Hamzah (2019). Effect of Coating Materials on the Properties of Chitosan-Starch-Based Edible Coatings. IOP Conference Series: Materials Science and Engineering, 507(1); 12011.
Zhang, L., Z. Liu, Y. Sun, X. Wang, and L. Li (2020). Combined Antioxidant and Sensory Effects of Active Chitosan/Zein Film Containing α-Tocopherol on Agaricus bisporus. Food Packaging and Shelf Life, 24; 100470.
Zhang, Y.-L., Q.-L. Cui, Y. Wang, F. Shi, Y.-P. Liu, J.-L. Liu, and G.-W. Nie (2021). Effect of Carboxymethyl Chitosan-Gelatin-Based Edible Coatings on the Quality and Antioxidant Properties of Sweet Cherry During Postharvest Storage. Scientia Horticulturae, 289; 110462.
Zhong, G.-C., T.-Y. Hu, P.-F. Yang, Y. Peng, J.-J. Wu, W.-P. Sun, L. Cheng, and C.-R. Wang (2021). Chocolate Consumption and All-Cause and Cause-Specific Mortality in a US Population: A Post Hoc Analysis of the PLCO Cancer Screening Trial. Aging (Albany NY), 13(14); 18564–18585.
Zibaei-Rad, A., M. Rahmati-Joneidabad, B. Alizadeh Behbahani, and M. Taki (2024). Probiotic-Loaded Seed Mucilage-Based Edible Coatings for Fresh Pistachio Fruit Preservation: An Experimental and Modeling Study. Scientific Reports, 14(1); 509.
Azimzadeh, B. and M. Jahadi (2018). Effect of Chitosan Edible Coating with Laurus nobilis Extract on Shelf Life of Cashew. Food Science & Nutrition, 6(4); 871–877
Cardoso, G. P., M. P. Dutra, P. R. Fontes, A. d. L. S. Ramos, L. A. d. M. Gomide, and E. M. Ramos (2016). Selection of a Chitosan Gelatin-Based Edible Coating for Color Preservation of Beef in Retail Display. Meat Science, 114; 85–94
Cofelice, M., F. Lopez, and F. Cuomo (2019). Quality Control of Fresh-Cut Apples after Coating Application. Foods, 8(6); 189
Dumadi, S. R. (2011). The moisture content increase of dried cocoa beans during storage at room temperature. Jurnal Ilmiah Teknologi Energi, 1(12); 99336
Duong, N. T. C., A. Uthairatanakij, N. Laohakunjit, P. Jitareerat, and N. Kaisangsri (2022). An Innovative Single Step of Cross-Linked Alginate-Based Edible Coating for Maintaining Postharvest Quality and Reducing Chilling Injury in Rose Apple cv. “Tabtimchan” (Syzygium samarangenese). Scientia Horticulturae, 292; 110648
Fang, Y., R. Li, Z. Chu, K. Zhu, F. Gu, and Y. Zhang (2020). Chemical and Flavor Profile Changes of Cocoa Beans (Theobroma cacao L.) During Primary Fermentation. Food Science & Nutrition, 8(8); 4121–4133
Farooq, M., E. Azadfar, A. Rusu, M. Trif, M. K. Poushi, and Y. Wang (2021). Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. Coatings, 11(6); 618
Gama, T., H. M. Wallace, S. J. Trueman, and S. Hosseini-Bai (2018). Quality and Shelf Life of Tree Nuts: A Review. Scientia Horticulturae, 242; 116–126
Geng, L., K. Liu, and H. Zhang (2023). Lipid Oxidation in Foods and Its Implications on Proteins. Frontiers in Nutrition, 10
Gupta, I., A. Bhat, and J. Singh (2022). Effect of Edible Coatings on Quality of Walnut Kernels. The Pharma Innovation Journal, SP-11(6); 600–604
Hashemi Gahruie, H., R. Safdarianghomsheh, P. Zamanifar, S. Salehi, M. Niakousari, and S. M. H. Hosseini (2020). Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia. Journal of Food Quality, 2020(1); 8883916
Jackson-Davis, A., S. White, L. S. Kassama, S. Coleman, A. Shaw, A. Mendonca, B. Cooper, E. Thomas-Popo, K. Gordon, and L. London (2023). A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods. Journal of Food Protection, 86(2); 100025
Kapetanakou, A. E., S. Nestora, V. Evageliou, and P. N. Skandamis (2019). Sodium Alginate–Cinnamon Essential Oil Coated Apples and Pears: Variability of Aspergillus carbonarius Growth and Ochratoxin A Production. Food Research International, 119; 876–885
Karydis-Messinis, A., D. Moschovas, M. Markou, et al. (2023). Development, Physicochemical Characterization and In Vitro Evaluation of Chitosan-Fish Gelatin-Glycerol Hydrogel Membranes for Wound Treatment Applications. Carbohydrate Polymer Technologies and Applications, 6; 100338
Khan, S., L. Khan, A. Farooq, et al. (2018). Fourier Transform Infrared Spectroscopy: Fundamentals and Application in Functional Groups and Nanomaterials Characterization. In Handbook of Materials Characterization, pages 317–344
Kusumawati, R., Syamdidi, A. H. D. Abdullah, et al. (2025). Physical Properties of Biodegradable Chitosan-Cassava Starch Based Bioplastic Film Mechanics. Science and Technology Indonesia, 10(1); 191
Lapcik, L., B. Lapcikova, H. Zizkova, et al. (2017). Effect of Cocoa Fat Content on Wetting and Surface Energy of Chocolate. Potravinarstvo, 11; 410–416
Law, K.-Y. (2015). Water–Surface Interactions and Definitions for Hydrophilicity, Hydrophobicity and Superhydrophobicity. Pure and Applied Chemistry, 87(8); 759–765
Li, J., Y. Wu, J. He, et al. (2016). A New Insight to the Effect of Calcium Concentration on Gelation Process and Physical Properties of Alginate Films. Journal of Materials Science, 51(12); 5791–5801
Li, J. and S. Zhuang (2020). Antibacterial Activity of Chitosan and Its Derivatives and Their Interaction Mechanism with Bacteria: Current State and Perspectives. European Polymer Journal, 138; 109984
Li, X., C. Cao, D. Yuan, Q. Liu, and J. Zhao (2022). Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles. Foods, 11(3); 278
Lopez-Moya, F., M. Suarez-Fernandez, and L. V. Lopez-Llorca (2019). Molecular Mechanisms of Chitosan Interactions with Fungi and Plants. International Journal of Molecular Sciences, 20(2); 332
Luo, Q., M. A. Hossen, Y. Zeng, J. Dai, S. Li, W. Qin, and Y. Liu (2022). Gelatin-Based Composite Films and Their Application in Food Packaging: A Review. Journal of Food Engineering, 313; 110762
Montagna, M. T., G. Diella, F. Triggiano, G. R. Caponio, O. D. Giglio, G. Caggiano, A. D. Ciaula, and P. Portincasa (2019). Chocolate, “Food of the Gods”: History, Science, and Human Health. International Journal of Environmental Research and Public Health, 16(24); 4960
Moslehi, Z., A. Daraei Garmakhany, M. Araghi, and M. Moslehi (2015). Effect of Methyl Cellulose Coating on Physicochemical Properties, Porosity and Surface Diameter of Pistachio Hull. Food Science & Nutrition, 3(4); 355–361
Mulono, A., Sutardi, Supriyanto, and E. Harmayani (2016). Study on Effect of Fermentation to the Quality Parameter of Cocoa Bean in Indonesia. Asian Journal of Dairy and Food Research, 35(2); 160–163
Munhuweyi, K., O. J. Caleb, C. L. Lennox, A. J. van Reenen, and U. L. Opara (2017). In Vitro and In Vivo Antifungal Activity of Chitosan-Essential Oils against Pomegranate Fruit Pathogens. Postharvest Biology and Technology, 129; 9–22
Penido, F. C. L., I. C. R. Lourenço, L. M. d. Silva, C. F. Garcia, and F. A. G. G. Rezende (2021). Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs. International Journal of Research - GRANTHAALAYAH, 9(6); 168–176.
Perdones, A., L. Sánchez-González, A. Chiralt, and M. Vargas (2012). Effect of Chitosan–Lemon Essential Oil Coatings on Storage-Keeping Quality of Strawberry. Postharvest Biology and Technology, 70; 32–41.
Petriccione, M., F. De Sanctis, M. S. Pasquariello, F. Mastrobuoni, P. Rega, M. Scortichini, and F. Mencarelli (2015). The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life. Food and Bioprocess Technology, 8(2); 394–408.
Pragya, A., S. Mutalik, M. W. Younas, S.-K. Pang, P.-K. So, F. Wang, Z. Zheng, and N. Noor (2021). Dynamic Cross-Linking of an Alginate–Acrylamide Tough Hydrogel System: Time-Resolved In Situ Mapping of Gel Self-Assembly. RSC Advances, 11(18); 10710–10726.
Prasetyaningrum, A., S. Arrois, F. Lafifa, A. Zaki, F. Fani, N. Handayani, R. Ratnawati, and B. Jos (2021). Encapsulation of Lemongrass Extract (Cymbopogon citratus) Coated Alginate/Chitosan Using Gelation Method. Reaktor, 21; 124–132.
Priya, K., N. Thirunavookarasu, and D. V. Chidanand (2023). Recent Advances in Edible Coating of Food Products and Its Legislations: A Review. Journal of Agriculture and Food Research, 12; 100623.
Rahayu, E. S., R. Triyadi, R. N. B. Khusna, T. F. Djaafar, T. Utami, T. Marwati, and R. U. Hatmi (2021). Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins. Fermentation, 7(3); Article 3.
Roy, S., S.-J. Min, and J.-W. Rhim (2023). Essential Oil-Added Chitosan/Gelatin-Based Active Packaging Film: A Comparative Study. Journal of Composites Science, 7(3); Article 3.
Samanta, S., T. Sarkar, R. Chakraborty, M. Rebezov, M. A. Shariati, M. Thiruvengadam, and K. R. R. Rengasamy (2022). Dark Chocolate: An Overview of Its Biological Activity, Processing, and Fortification Approaches. Current Research in Food Science, 5; 1916–1943.
Samimi Gharaie, S., S. Habibi, and H. Nazockdast (2018). Fabrication and Characterization of Chitosan/Gelatin/Thermoplastic Polyurethane Blend Nanofibers. Journal of Textiles and Fibrous Materials, 1; 251522111876932.
Sapper, M., M. Bonet, and A. Chiralt (2019). Wettability of Starch-Gellan Coatings on Fruits, as Affected by the Incorporation of Essential Oil and/or Surfactants. LWT, 116; 108574.
Saputra, E. (2019). Characterization of Edible Coating Based on Surimi Fillet Catfish as Biodegradable Packaging. IOP Conference Series: Earth and Environmental Science, 236; 012111.
Sari, A., F. Fahrurrozi, T. Marwati, T. Djaafar, R. Hatmi, H. Purwaningsih, Y. Wanita, P. Lisdiyanti, U. Perwitasari, A. Juanssilfero, and E. Rahayu (2023). Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. International Journal of Food Science, 2023; 1–13.
Sethi, S., Medha, and B. S. Kaith (2022). A Review on Chitosan-Gelatin Nanocomposites: Synthesis, Characterization and Biomedical Applications. Reactive and Functional Polymers, 179; 105362.
Sharma, S., S. Barkauskaite, A. K. Jaiswal, and S. Jaiswal (2021). Essential Oils as Additives in Active Food Packaging. Food Chemistry, 343; 128403.
Singh, N., A. S. Rao, A. Nandal, S. Kumar, S. S. Yadav, S. A. Ganaie, and B. Narasimhan (2021). Phytochemical and Pharmacological Review of Cinnamomum verum J. Presl-A Versatile Spice Used in Food and Nutrition. Food Chemistry, 338; 127773.
SNI (2008). Indonesian National Standard (SNI) 01-2323-2002 for Cocoa Beans.
Subroto, E., M. Djali, R. Indiarto, E. Lembong, and N. Baiti (2023). Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans. Horticulturae, 9(7); 805.
Yusof, N. M., J. Jai, and F. Hamzah (2019). Effect of Coating Materials on the Properties of Chitosan-Starch-Based Edible Coatings. IOP Conference Series: Materials Science and Engineering, 507(1); 12011.
Zhang, L., Z. Liu, Y. Sun, X. Wang, and L. Li (2020). Combined Antioxidant and Sensory Effects of Active Chitosan/Zein Film Containing α-Tocopherol on Agaricus bisporus. Food Packaging and Shelf Life, 24; 100470.
Zhang, Y.-L., Q.-L. Cui, Y. Wang, F. Shi, Y.-P. Liu, J.-L. Liu, and G.-W. Nie (2021). Effect of Carboxymethyl Chitosan-Gelatin-Based Edible Coatings on the Quality and Antioxidant Properties of Sweet Cherry During Postharvest Storage. Scientia Horticulturae, 289; 110462.
Zhong, G.-C., T.-Y. Hu, P.-F. Yang, Y. Peng, J.-J. Wu, W.-P. Sun, L. Cheng, and C.-R. Wang (2021). Chocolate Consumption and All-Cause and Cause-Specific Mortality in a US Population: A Post Hoc Analysis of the PLCO Cancer Screening Trial. Aging (Albany NY), 13(14); 18564–18585.
Zibaei-Rad, A., M. Rahmati-Joneidabad, B. Alizadeh Behbahani, and M. Taki (2024). Probiotic-Loaded Seed Mucilage-Based Edible Coatings for Fresh Pistachio Fruit Preservation: An Experimental and Modeling Study. Scientific Reports, 14(1); 509.
Authors
Putri, A. N. ., Soesantyo, A. K. ., & Iftitah, E. D. . (2025). Effect of Edible Coating Material Composition Based on Chitosan-Gelatin-CaCl2 and Cinnamon (Cinnamomum verum) Essential Oil on the Protection of Cocoa Beans (Theobroma cacao L.) During Storage. Science and Technology Indonesia, 10(2), 528–537. https://doi.org/10.26554/sti.2025.10.2.528-537
This work is licensed under a Creative Commons Attribution 4.0 International License.