F. Toyyibah., et al.

Chempublish Journal, 9(2) 2025, 347-361

Article

Environmentally Friendly Maltodextrin-Chitosan Encapsulation in

Cocoa Husk Extract (Theobroma cacao Linn.) for Corrosion Inhibition

on Steel in Corrosive Media

Fida Toyyibah^*, Diah Riski Gusti^2*, Addion Nizori³, Tika Restianingsih^4,5, Faiz

Faiquzzaky², Nazrizawati Ahmad Tajuddin⁶

¹Department of Environmetal Science, Universitas Jambi, Jambi (Indonesia)

²Department of Chemistry, Universitas Jambi, Jambi (Indonesia)

³Department of Agricultural Technology, Universitas Jambi, Jambi (Indonesia)

⁴Departement of Physics, Universitas Jambi, Indonesia,

⁵Departement of Materials Science and Engineering, Institute of Science Tokyo

⁶School of Chemistry and Environment, Faculty of Applied Science, Universiti Teknologi MARA, 4045

Shah Alam, Selangor, Malaysia

Abstract

This research tested an encapsulated cocoa husk extract formulated with maltodextrin and chitosan at

an 8:2 ratio for use as a steel corrosion inhibitor. The method of weight loss in 0.75 M sulfuric acid,

seawater, and peat water solutions was used to test inhibitors. The analysis indicated that inhibitor

efficiency increased with increasing concentration. At the same time, its efficiency decreased due to

longer immersion periods, reaching a maximum of 94.07% in peat water when a 2.5 g/L concentration

of inhibitors was applied for 1 day. These results indicate significant potential for encapsulated cocoa

husk extract as a natural corrosion inhibitor.

Keywords: Cocoa Husk Extract (Theobroma cacao Linn.); Corrosion Inhibitor; Corrosive Media; Encapsulation

*

Corresponding author

Email address: diahgusti@unja.ac.id

DOI: https://doi.org/10.22437/chp.v9i2.46697

Received July 07^th2025; Accepted December 29^th2025; Available online December 31^st2025

(https://creativecommons.org/licenses/by/4.0 )

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Chempublish Journal, 9(2) 2025, 347-361

Graphical Abstract

Introduction

biodegradability, and low toxicity. Plant

extracts are rich in antioxidant compounds

that can function as natural corrosion

inhibitors. These extracts inhibit corrosion

primarily through the adsorption of active

compounds containing functional groups

such as hydroxyl (–OH) and amine (–NH), as

well as conjugated double bonds, which act

as the main adsorption centers on the metal

surface [3]. Several plant extracts have been

reported as effective corrosion inhibitors,

Corrosion is a major degradation process

that causes substantial damage to metallic

materials, leading to significant economic

losses worldwide. The detrimental effects of

corrosion compel industries to allocate

considerable

maintenance

equipment.

corrosion include industrial facilities as well

as reinforced concrete and steel-framed

buildings [1]. Various methods have been

developed to mitigate corrosion, such as

surface coating, cathodic protection, and the

use of corrosion inhibitors. Among these

methods, corrosion inhibitors are widely

applied due to their effectiveness in reducing

corrosion rates while extending the service

life of metallic material [2].

financial

resources

of damaged

affected by

for

and

repair

most

Sectors

including

extract

Andrographis

[1], cinnamon

paniculata

leaf

(Cinnamomum

burmannii) leaf extract [3], and Macaranga

gigantea bark extract [5].

Cocoa husk extract is another promising

natural corrosion inhibitor due to its high

content of bioactive compounds such as

tannins, polyphenols, flavonoids, alkaloids,

and saponins. These compounds exhibit

strong antioxidant properties and have been

Recently, an increasing attention has been

directed toward the use of plant-based

corrosion inhibitors owing to their several

advantages such environmental friendliness,

reported

to

inhibit

metal

corrosion

effectively. In particular, tannins play a

significant role in corrosion inhibition

348

F. Toyyibah., et al.

Chempublish Journal, 9(2) 2025, 347-361

through

the

formation

of

protective

Cocoa Husk Extraction (Theobroma Cacao

Linn.).

complexes on metal surfaces [4,5]. Previous

studies have demonstrated that cocoa husk

extract can achieve a corrosion inhibition

efficiency of up to 74.7%.

Cocoa Husk (Theobroma cacao Linn.) was

taken from the Pandan Makmur village of

the Geragai sub-district of the Tanjung

Tabung Timur Regency of the province of

Jambi. After that, the filtered cocoa husk was

pulverized into powder. This powder was

then extracted with 96% alcohol using a 1:3

ratio for a total of three days. The solution

was filtered using filter paper to obtain the

filtrate. This was followed by re-soaking the

sediments in alcohol for another 3 days. This

re-soaking procedure was completed a total

of three times. Lastly, the filtered solution

was evaporated to obtain the concentrated

liquid extract.

Despite its potential, the application of cocoa

husk extract as a corrosion inhibitor is

limited by the instability of its active

compounds, which

degradation

conditions

exposure to oxygen, and light. One effective

strategy to overcome this limitation is

encapsulation.

coating an active core material with a

protective wall material to enhance its

stability and controlled release [6]. An ideal

encapsulating material should possess good

emulsifying properties, film-forming ability,

high solubility, and chemical inertness

toward the core material. In this study,

maltodextrin and chitosan were employed

as encapsulating agents for cocoa husk

are susceptible

under environmental

as variations in pH,

to

such

Encapsulation

involves

Formulation of Encapsulated Products.

The procedure for forming encapsulated

products is based on the research of

Musdalifa et al. [7] with modifications. The

preparation of 50 mL of encapsulation

solution was carried out by weighing

extract.

The

corrosion

inhibition

performance was evaluated using the weight

loss method. Surface morphology of the

steel specimens was characterized using

scanning electron microscopy (SEM), while

the functional groups present in the

encapsulated inhibitor were analyzed using

maltodextrin

concentration

and

of

chitosan

10% (w/v)

at

of

a

the

encapsulant solution. Maltodextrin and

chitosan were weighed according to the

treatment (10%: 0%; 9.5%: 0.5%; 9%: 1%;

8.5%: 1.5%; and 8%: 2% w/w) and then added

with distilled water to 50 mL. The mixture

was stirred using a magnetic stirrer until

dissolved, then cocoa shell extract of as

much as 1% of the volume of the

Fourier-transform

spectroscopy.

infrared

(FTIR)

Materials and Methods

Materials

encapsulant

solution

and

immediately

homogenized with a homogenizer for 30

minutes, then poured into a petri dish with a

Cocoa (Theobroma Cacao Linn.) husks,

distilled water, 96% ethanol (By Mart), mild

steel (Fe = 98.5%, C = 0.19%, Si = 0.22% and

Mn = 0.654%), H₂SO₄p.a (Merck), sea water

(pH 7.8), peat water (pH 2.75) taken from

Muaro Jambi Regency, tannic acid (Merck),

folin denis reagent (Merck), Na₂CO₃(Merck),

maltodextrin (Indo Food Chem), chitosan

(Aldrich) , and acetone (By Mart).

thickness of

3

mm and dried at

a

temperature of 50 ± 5^oC. The dried solid was

ground and filtered with a 40-mesh sieve.

The product results were tested for water

content, and the best results were then

tested for solubility in seawater, peat water,

and 0.75 M sulfuric acid and tannin stability

tests.

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F. Toyyibah., et al.

Chempublish Journal, 9(2) 2025, 347-361

Encapsulation Moisture Content

encapsulated and unencapsulated cocoa

pod (Theobroma cacao) extracts were stored

in the dark at room temperature for 0, 3, 6,

9, 12, and 15 days. The decrease in total

tannin content was measured at these

intervals. Tannin content was quantitatively

assessed using the method described by

Warnasih et al [10].

Moisture content analysis refers to the

research of Noviyanti et al [8]. The bottle

containing the sample is dried for 1 hour in

an oven at 105 ^oC, then weighed, and then 1

gram of sample is added (a), put into the

sample bottle, dried in an oven for 4 hours

at 105 C, then cooled in a desiccator for 15

minutes and reweighed. This procedure is

repeated until a constant weight (b) is

obtained. The moisture was calculated using

the equation 1.

Weight Loss

To

determine

the

effect

of

inhibitor

concentration and immersion time on the

efficiency of corrosion inhibition on mild

steel in various corrosion media, including

0.75 M sulfuric acid solution, seawater, and

peat water, the weight loss method is

employed. Weight loss method was carrie

out, which is based on the difference

between the initial and final mass of mild

steel after treatment in a corrosion medium

mixed with cocoa husk (Theobroma cacao

Linn) extract encapsulation. The corrosion

rate and corrosion inhibition efficiency on

mild steel are then determined using

equation 3.

(푎−푏)

Moisture Content (%) =

x 100% (1)

푎

Description: a is the weight of the sample

before heating (g), b is the weight of the

sample after heating (g)

Encapsulation Solubility

Encapsulation solubility analysis refers to

the research of Noviyanti et al [8]. A sample

of 100 mg of encapsulated product was

added with 10 mL of water and then

gelatinized at a temperature of 90 °C - 95 °C

Corrosion Rate = ^(W0−Wf)

(3)

for

30

min

with

moderate

stirring.

A x t

Furthermore, it was cooled to room

temperature and centrifuged at 2000 rpm

for 30 min. The supernatant was weighed

and put into an aluminum cup and dried in

an oven at a temperature of 105 °C for 4 h

until the weight was constant. Solubility was

calculated using the equation 2 [9].

Description:

r

is

the

corrosion

rate

((g))/(cm².day)); W₀is the initial weight of iron

(g); W_fis the final weight of iron (g); A is the

surface area of the iron plate (cm²); T is the

immersion time (days)

Inhibition Efficiency (%E) = ^r1−r2)x 100 % (4)

Solubility (%) = ^푀1푥 100 %

(2)

r1

푀2

Description: %E is Inhibition Efficiency (%) ; r₁

Description: M₁is the weight of solids in the

supernatant (g), M₂is the weight of the

supernatant sample (g)

is

corrosion

rate

without

inhibitor

((g))/(cm².day)); r₂is corrosion rate with

inhibitor ((g))/(cm².day)

Determination of Tannin Stability

Result and Discussion

Tannin, a secondary metabolite in cocoa pod

extract, was used to benchmark the effect of

Phytochemical Screening

storage

unencapsulated

time

on

extracts.

encapsulated

Both

and

the

Cocoa husk extract contains secondary

metabolite compounds, namely alkaloids,

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F. Toyyibah., et al.

Chempublish Journal, 9(2) 2025, 347-361

flavonoids, phenolics, tannins, and saponins,

Moisture Content

while

terpenoid

compounds

showed

The lowest moisture content for various

formulations was obtained by encapsulating

with a maltodextrin: chitosan (8:2) coating

ratio, as shown in Table 2. It shows that the

moisture content becomes lower with the

addition of chitosan. The decrease in

moisture content is due to an increase in

solids in the powder's solids content. Using

negative test results (Table 1). Based on the

data in Table 1, these compounds show

positive results for flavonoids, phenolics,

tannins

and

saponins

containing

heteroatoms O, N, and/or S and have double

bonds and free electron pairs that can be

used as corrosion inhibitors. [4,8,9]. The

results of quantum analysis indicate that

molecules with electron pairs can donate

electrons. Free electron pairs and double

bonds can be adsorbed on the surface of

mild steel to form a thin layer as a protector

from corrosive environments [4].

chitosan

as

an

encapsulant

with

maltodextrin can also prevent the particle

surface from crystallizing, allowing more

water inside the particle to evaporate [12].

The lowest moisture content was found in

the encapsulation with an encapsulate ratio

of 8:2, which was 3.51%. Lower moisture

Table 1. Results of phytochemical screening of

cocoa husk extract

content

provides

stability

against

degradation of active ingredients, while

higher water content can increase humidity

and shorten shelf life due to the presence of

microbes [13]. In this study, further data

analysis was used on cocoa husk extract

encapsulation with maltodextrin-chitosan

8:2

No

1

2

3

4

Parameters

Alkaloids

Flavonoids

Phenolic

Tannin

Saponins

Terpenoids

Results

Positive (+)

Negative (-)

5

6

Table 2. Results of measurement of water content of cocoa husks extract encapsulation

Encapsulation Comparison

(Maltodextrin : Chitosan)

Moisture

Content (%)

6.82

No

1

2

3

4

5

10 : 0

9.5 : 0.5

9 : 1

8.5 : 1.5

8 : 2

5.73

5.68

4.88

3.51

Solubility

zeta potential value. At pH > 7. Chitosan

undergoes

deprotonation

so

that

Cocoa husk extract encapsulation with

maltodextrin-chitosan (8:2) is more

soluble in peat water than in seawater

and sulfuric acid (Figure 1). Chitosan is

easily soluble in weak acid solutions. At

acidic pH conditions, chitosan molecules

become polycationic and cause chitosan

molecules to be protonated to produce

chitosan molecules are precipitated due

to the formation of hydrogen bonds

between molecules, and the solubility of

chitosan decreases. In addition, in

several

types

of

acids,

such

as

phosphoric acid and sulfuric acid, the

solubility of chitosan is very low, only

around 0.5-1.1% [13], [14] [15].

+

NH₃ions, which affects the increase in

351

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Chempublish Journal, 9(2) 2025, 347-361

Figure 1. Comparison of the Solubility of Cocoa Husk Extract Encapsulation with Maltodextrin-Chitosan

(8:2) in 0.75 M Sulfuric Acid Solution, Seawater, and Peat Water

Tannin Stability

without encapsulation.[16]. The maximum

wavelength of tannic acid obtained in this

study was 750.2 nm. The presence of tannin

in cocoa husk extract acts as a corrosion

inhibitor. [17]. The results of the tannin

stability test are shown in Table 3.

Tannin Stability. A UV-Vis spectrophotometer

was used to measure the maximum

wavelength of tannic acid before testing the

total tannin content of cocoa husk extract

encapsulation and cocoa husk extract

Table 3. Results of tannin stability analysis during storage time

Tannin Level (mg/L) % Decrease in Tannin Levels

Time Storage

(Days)

Un-encapsulated

Encapsulated

Extract (Encapsul)

Un-encapsulated

Extract

Encapsulated

Extract

(Encapsul)

0.00%

Extract

1

2

3

4

5

6

100.901

89.137

77.862

71.294

66.882

62.764

87.2745

87.1764

86.7843

86.2941

85.5098

0.00%

11.65%

22.83%

29.34%

33.71%

37.79%

0.00%

0.11%

0.56%

0.98%

2.02%

As shown in Table 3, the tannin content in

the unencapsulated cocoa husk extract

decreased by 37.79% after 15 days of

storage, whereas the encapsulated cocoa

husk extract decreased by only 2.02%. This

demonstrates that encapsulation effectively

protects and maintains the stability of

secondary metabolite compounds, such as

tannins, by preventing oxidation from

environmental influences [18]

Weight Loss Analysis

Based on the variation of concentrations

used, namely 0.5, 1.0, 1.5, 2.0, and 2.5 g/L, it

shows a decrease in the corrosion rate along

with the increasing concentration of extract

from cocoa husk (Figure 2).). The results

obtained in Figure 2 are in accordance with

research conducted by [19] that the

corrosion rate will decrease with the

352

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Chempublish Journal, 9(2) 2025, 347-361

increase in inhibitor concentration. The

greater the inhibitor concentration, the

smaller the corrosion rate that occurs in

steel. Within 1 day, it shows that the

decrease in corrosion rate is still relatively

slow, but with increasing immersion time,

the decrease in corrosion rate is getting

faster. According to [20] [21]. This is due to

the presence of tannin compounds in the

extract. These compounds in the extract can

form complex compounds with Fe(III) on the

metal surface, thereby decreasing the

corrosion reaction rate. This complex

compound will prevent the attack of

corrosive ions on the metal surface, thereby

decreasing the corrosion reaction rate.

Figure 2. The effect of the concentration of encapsulated cocoa husk extract inhibitor (Theobroma cacao

Linn.) and soaking time on the corrosion rate of steel in media (a) 0.75 M sulfuric acid (b) sea water, (c)

peat water

Based on the time variations used, it shows

the influence of time on the corrosion rate of

steel (Figure 3). The longer the immersion

time, the higher the corrosion rate on the

steel. This is because the longer immersion

time provides a greater opportunity for

corrosion reactions to occur. The increase in

corrosion rate with time is due to weakening

of the interaction between secondary

(Theobroma cacao Linn.) on the surface of

mild steel. Figure 3 shows that a relatively

high corrosion rate occurs when the sample

is immersed in sulfuric acid without an

inhibitor. It happens because sulfuric acid is

highly acidic, which allows it to attack steel.

Acidity level affects the corrosion process

because pH indicates the concentration of H⁺

ions in water, which can accelerate ion

exchange and alter the release of electrons

metabolites

from

cocoa

husk

extract

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Chempublish Journal, 9(2) 2025, 347-361

in metals[2]. The results of the tannin

stability test are shown in Table 3.

[B]

[A]

[C]

Figure 3. The effect of soaking time and concentration of encapsulated cocoa husk extract inhibitor

(Theobroma cacao Linn.) on the corrosion rate of steel in media (a) 0.75 M sulfuric acid (b) sea water, (c)

peat water

Effect of Cocoa Husk Extract (Theobroma

cacao Linn.) Encapsulated Inhibitor

and Soaking Time on

molecules becomes more extensive and

compact, thereby enhancing corrosion

resistance

Concentration

Inhibition Efficiency

These

results

are

consistent

with

The inhibition efficiency of encapsulated

cocoa husk extract (Theobroma cacao Linn.)

was strongly influenced by both inhibitor

concentration and soaking time, as shown

in Figure 5. Increasing the inhibitor

concentration from 0.5 to 2.5 mg/mL

resulted in a consistent and significant

improvement in inhibition efficiency at all

immersion times. This trend indicates that

higher concentrations provide a greater

established corrosion inhibition theory,

which states that inhibition efficiency

increases with inhibitor concentration

due

to

enhanced

adsorption

and

improved film continuity on the metal

surface. The encapsulation of cocoa husk

extract using maltodextrin and chitosan

further contributes to this behavior by

stabilizing the active compounds and

promoting controlled release, allowing

more effective and sustained interaction

between the inhibitor and the steel

surface.

availability

of

active

compounds,

particularly tannins and polyphenols, which

adsorb onto the steel surface and form a

protective barrier that limits the access of

corrosive species. As the concentration

increases, surface coverage by inhibitor

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Chempublish Journal, 9(2) 2025, 347-361

[B]

[A]

[C]

Figure 4. The effect of the concentration of encapsulated cocoa husk extract inhibitor (Theobroma cacao

Linn.) and soaking time on the efficiency of steel inhibition in media (a) 0.75 M sulfuric acid (b) sea water,

(c) peat water

[A]

[B]

[C]

Figure 5. The effect of soaking time and concentration of encapsulated cocoa husk extract inhibitor

(Theobroma cacao Linn.) on the efficiency of steel inhibition in media (a) 0.75 M sulfuric acid (b) sea water,

(c) peat water

In contrast, inhibition efficiency decreased

with increasing soaking time, even at

constant

inhibitor

concentrations.

This

decline can be attributed to the gradual

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Chempublish Journal, 9(2) 2025, 347-361

degradation or oxidation of active phenolic

compounds during prolonged exposure to

the corrosive environment, which reduces

their adsorption capability and protective

encapsulated cocoa husk extract as an

effective

corrosion inhibitor, while emphasizing the

importance of optimizing both

and

environmentally

friendly

effectiveness.

Additionally,

extended

concentration and exposure duration for

practical applications.

immersion may lead to partial desorption or

deterioration of the inhibitor film, exposing

portions of the steel surface to the corrosive

medium. Although encapsulation improves

the stability of the extract, the results

indicate that its protective performance

diminishes over extended soaking periods.

Surface

Morphology

Analysis

using

Scanning Electron Microscopy (SEM).

Based on Figure 6, the 0.75 M sulfuric acid

corrosion media create the roughest, most

uneven, and most pitted steel surface

appearance, followed by seawater corrosion

media and then peat water. This may

indicate that the corrosiveness of 0.75 M

sulfuric acid is greater than that of seawater,

followed by peat water without the addition

of inhibitors.

Overall, the findings demonstrate that the

corrosion

encapsulated

maximized

inhibition

performance

of

is

cocoa

at

husk

extract

higher

inhibitor

concentrations and shorter soaking times.

These results confirm the potential of

Figure 6. SEM results of steel: a) before treatment, b) after immersion in 0.75 M H₂SO₄without inhibitor,

c) after immersion in 0.75 M H₂SO₄with the addition of encapsulated inhibitor, d) after immersion in

seawater without inhibitor, e) after immersion in seawater with the addition of encapsulated inhibitor, f)

after immersion in peat water without inhibitor, g) after immersion in peat water with the addition of

encapsulated inhibitor.

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Chempublish Journal, 9(2) 2025, 347-361

Figure 6 also shows that the presence of

cocoa husk extract encapsulation as a

corrosion inhibitor can protect steel, so that

the steel surface is only slightly pitted and

looks covered by a protective layer, with the

best surface appearance being with cocoa

husk extract encapsulation inhibitor in peat

water corrosion media, then followed by sea

water, and then 0.75 M sulfuric acid.

extract (7F), and the adsorption layer on

steel in peat water with the presence of

encapsulation of cocoa husk extract (7G).

Figure 7 is the result of the FTIR spectra.

Absorption

wave

numbers

for

each

compound. It was found that the cocoa husk

extract encapsulation (Figure 7D) had a wave

number absorption pattern similar to that of

maltodextrin (Figure 7A), chitosan (Figure

7B), and cocoa husk extract (Figure 7C).

Adsorption layer on steel in sulfuric acid with

the presence of encapsulation of cocoa husk

extract (Figure 7E), adsorption layer on steel

Functional Group Analysis

Figure 7 shows the results of wavenumber

absorption

in

FT-IR

spectroscopy

for

in

seawater

with

the

presence

of

maltodextrin (7A), chitosan (7B), cocoa husk

extract (7C), encapsulation of cocoa husk

extract (7D), adsorption layer on steel in

encapsulation of cocoa husk extract (7F), and

the adsorption layer on steel in peat water

with the presence of encapsulation of cocoa

husk extract (7G). The FTIR spectrum of the

research results, as compared to the

literature, is presented in Table 4.

sulfuric

acid

with

the

presence

of

encapsulation of cocoa husk extract (7E),

adsorption layer on steel in seawater with

the presence of encapsulation of cocoa husk

Figure 7. FTIR spectra of maltodextrin (7A), chitosan (7B), cocoa husk extract (7C), encapsulation of cocoa

husk extract (7D), adsorption layer on steel in sulfuric acid with the presence of encapsulation of cocoa

husk extract (7E), adsorption layer on steel in seawater with the presence of encapsulation of cocoa husk

extract (7F), and the adsorption layer on steel in peat water with the presence of encapsulation of cocoa

husk extract (7G)

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Chempublish Journal, 9(2) 2025, 347-361

Figure 7 is the result of the FTIR spectra.

extract (Figure 7E), adsorption layer on steel

Absorption

wave

numbers

for

each

in

seawater

with

the

presence

of

compound. It was found that the cocoa husk

extract encapsulation (Figure 7D) had a wave

number absorption pattern similar to that of

maltodextrin (Figure 7A), chitosan (Figure

7B), and cocoa husk extract (Figure 7C).

Adsorption layer on steel in sulfuric acid with

the presence of encapsulation of cocoa husk

encapsulation of cocoa husk extract (7F), and

the adsorption layer on steel in peat water

with the presence of encapsulation of cocoa

husk extract (7G). The FTIR spectrum of the

research results, as compared to the

literature, is presented in Table 4.

Table 1. Comparison of FTIR Spectrum Obtained with Literature

A

B

C

D

E

F

G

References Functional

[22] [23]

Group

3278.8

-

2925.7

3278.8

2927.8

3268.6

2927.8

3285.0

2925.7

3340.4

-

3299.4

2925.7

3287.1

2929.8

3600-3200

3500-3100

3000-2850

O-H

N-H

C-H

-

1710.3

1515.2

1716.4

1519.3

&

-

1724.6

1416.7

1724.6

1519.3

&

1760-1690

1620-1400

C=O

C=C

1422.8

1578.9

1418.7

&

1418.7

1020.4

1326.3

-

1408.4

1012.2

1279.1

1603.5

1414.6

1020.4

1260.6

1597.3

1001.9

1051.2

1268.8

1603.5

1059.4

1619.9

1075.8

1262.7

1628.1

1300-1000

1350-1000

1690-1590

C-O

C-N

C=N

-

Figures 7E, F, and G show similarity patterns

with Figures 7A, B, C, and D. When compared

with Figure 6d, the shift in wave numbers in

Figure 7F and G is seen in the OH group,

namely, in Figure 7d there is absorption in the

3285.0 cm^-1region shifting to 3340.4 cm^-1,

3299.4 cm^-1, and 3287.1 cm^-1in Figure 7E, F, G,

respectively. Then there is a shift in the wave

number for the C=O functional group, which

was originally at a wave number of 1716.4 cm^-

between these functional groups and the

steel surface, where these functional groups

interact with Fe²⁺on the steel surface through

coordination

bonds

which

cause

the

formation of a protective layer on the steel

surface that can protect the steel from

corrosion attacks. Functional groups with

heteroatoms (oxygen and nitrogen) and

double bonds (C=O, C=C, and C=N) are

observed in the product spectrum.k (coating)

mild steel corrosion containing cocoa shell

1,

shifting to 1724.6 cm^-1in Figures 7F and G.

Furthermore, there is a shift in the wave

number for the CN functional group, namely

at wave number 1279.1 cm^-1shifting to 1262.7

cm^-1and 1260.6 cm^-1in Figure 7 F and G and

there is also a shift in the wave number for the

CO functional group, namely at wave number

1012.2 cm^-1shifting to 1059.4 cm^-1, 1075.8 cm^-

¹, and 1020.4 cm^-1in Figure 7E, F, G

respectively. Thus, there is a shift in the wave

number for the OH, C=O, CN, and CO

functional groups due to the interaction

extract

encapsulated

inhibitor.

The

presence of organic compounds containing

nitrogen, oxygen, sulfur and double or triple

bonds facilitates absorption on the metal

surface, forming a protective barrier that

minimizes the corrosion process [22]

Conclusions

The best formulation was obtained with

maltodextrin:chitosan with a ratio of 8:2,

358

F. Toyyibah., et al.

Chempublish Journal, 9(2) 2025, 347-361

which was then used as a steel corrosion

inhibitor. The weight loss method was used

in 0.75 M sulfuric acid solution, seawater,

and peat water to test the inhibitor. The

analysis showed that the inhibitor efficiency

increased with increasing concentration. At

the same time, its efficiency decreased due

to longer immersion periods. The high

inhibition efficiency reached a maximum of

94.07% in peat water when an inhibitor

concentration of 2.5 g/L was applied for 1

day. These results indicate the significant

potential of encapsulated cocoa shell extract

as a natural corrosion inhibitor.

Ethical Standards

This article does not contain any studies

involving human or animal subjects.

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