Characterization, physicochemical properties and sensory influence of plant leaves used as natural wrappers for tamales

• The leaves used in tamales exhibit high fibre content, resilience, and flexibility. • The type of leaf influences the texture, aroma, and flavour of tamales. • Tamales wrapped in choco leaves are favoured by consumers. • Banana and papatla leaves produce firmer tamales; corn and choco, softer ones. This study investigates the chemical composition, antioxidant properties, and functional potential of four plant leaves traditionally used as natural wrappers for tamales: banana ( Musa paradisiaca ), maize ( Zea mays ), papatla ( Canna indica ), and choco ( Oreopanax capitatus ). Despite their widespread culinary use, their physicochemical characteristics and contributions to the sensory and texture properties it confer to tamales remains little explored. The leaves were analysed for fibre content, fatty acid profiles, polyphenols, and volatile compounds, both before and after steam cooking. The results revealed that all leaves are fibre-rich, contributing tensile strength and flexibility, attributes favourable for the wrapping of the tamales. Notably, they exhibited significant antioxidant activity, driven by their Omega-3 fatty acids and polyphenol content. Among the leaves, choco demonstrated the highest levels of volatile compounds and fatty acids after cooking, enhancing its functional properties. Sensory evaluation highlighted choco-wrapped tamales as the most preferred due to their superior flavour and aroma, while banana and papatla leaves improved the firmness and adhesiveness of tamales. These findings underline the potential of these leaves, particularly choco, as sustainable and functional materials offering sensory enhancement in culinary applications.