Evaluation of the use of Terminalia catappa (Almond leaves), Theobroma cacao (cocoa leaves) and Thaumatococcus daniellii (miracle berry leaves) for wrapping different food products- impacts on safety, sensory properties and health benefits

The aim of this research was to evaluate the effects of traditional leaf packaging materials (Terminalia catappa; Theobroma cacao and Thaumatococcus daniellii) on the quality of selected food products. Antimicrobial properties of the three leaf extracts on spoilage and pathogenic microorganisms were studied using standard methods. GC-MS analysis was carried out on the leaves and on the food products wrapped with the leaves and was interpreted using the National Institute data base Abuja, Nigeria. The name, molecular weight and structure of the components were ascertained. The concentrations of the identified compounds were determined using area and height of peak interpretations. The water extract of almond leaves and cocoa leaves (made after blanching the cocoa leaves in boiling water for 5 min) showed antimicrobial properties against Escherichia coli, Staphylococcus aureus, Salmonella typhi and Bacillus cereus. Ethanol extract of T. daniellii leaves showed antimicrobial properties against S. aureus, S, typhi, E. coli but was not very effective on B. cereus. Corn meal concentrate (Agidi) wrapped with almond leaves contained phthalic anhydride and oleic acid transferred from the leaves (up to 90%). Gamma sitosterol was found in the “ugba” product wrapped with cocoa leaves. T. daniellii leaves transferred phthalic anhydride (68.5%); Bi-(-ethylhexyl) phthalic acid (87.22%) and gamma sitosterol (91.8%) to the food product (bean pudding). Gamma sitosterol is associated with antihyperlipidaemic activity while phthalic anhydride possess anti-viral properties. Wrapping the food products in these leaves may confer additional health benefits to man in addition to their desirable flavour properties.