A Review of Innovation in Cocoa Bean Processing By-Products

doi:10.30534/ijeter/2021/22982021

Cited by 10 publications

(5 citation statements)

References 54 publications

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“…The parameters total of weight CPS, PW, ET, and MinTM showed higher average values in group 5. The cocoa pod shell has nutrients such as potassium to be recycled and used in cacao culture (Indiarto, 2021). They can also be transformed into fuel briquettes, adding value to the product and simultaneously solving the waste disposal problem (Ofori;Akoto, 2020).…”

Section: Resultsmentioning

confidence: 99%

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Cacao genotypes cultivated in agroforestry systems in Bahia have wide genetic variability in morpho-agronomic characters

Georges,

Melo,

Souza

et al. 2023

Ciênc. agrotec.

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Cacao fruits are agronomically important and show wide variability for several morphological descriptors. The present study aimed to characterize the genetic distance of 51 genotypes of Theobroma cacao L. in the cocoa-producing region of Southern Bahia (Brazil) based on morpho-agronomic descriptors. The inference of genetic similarity was performed from the phenotypic data derived simultaneously from qualitative and quantitative variables, using the Ward-MLM procedure (Modified Location Model) with the SAS® software. The distance matrix was obtained using the Gower logarithmic function. For this, 28 descriptors were evaluated, five qualitative and 23 quantitative. Furthermore, using the likelihood function procedure, the optimal number of groups was five indicating wide variability. Of 23 quantitative descriptors evaluated by fruits and leaves, 95% showed significant differences. The exception was seed width. Groups 1 and 5 were the most distant, while groups 2, 3, and 4 were closest to each other. The greatest difference between increments was 35.32 for the fifth group. The analysis of the first two canonical axes revealed that both represented 81.88% of the variation, with CAN1 and CAN2 responsible for 53.66% and 28.22% of the variation. The most promising genotypes for breeding programs belong to group 5 due to their superior performance for almost all characteristics analyzed.

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Section: Resultsmentioning

confidence: 99%

“…The cocoa pulp can produce juices, soft drinks, citric acid, vinegar, cocoa jelly, and in the alcohol industry (Oddoye;Agyente-Badu;Gyedu-Akoto, 2013;Indiarto et al, 2021). Thus, it is possible to direct the production of these materials to increase the importance of this culture, creating additional values and new opportunities.…”

Section: Resultsmentioning

confidence: 99%

Cacao genotypes cultivated in agroforestry systems in Bahia have wide genetic variability in morpho-agronomic characters

Georges,

Melo,

Souza

et al. 2023

Ciênc. agrotec.

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“…Therefore, the sustainable use of residual biomass has become a key area for the cacao industry, with alternative solutions focused on reducing organic waste, providing renewable sources for energy production, animal feed purposes, and creating new high‐value‐added products such as biomaterials. (Dias et al ., 2007; Oddoye et al ., 2017; Acosta et al ., 2018; Garcia et al ., 2018; Romero Cortes et al ., 2018; Antwi et al ., 2019; Dahunsi et al ., 2019; Šedík et al ., 2019; Indiarto et al ., 2021; Mendoza‐Meneses et al ., 2021; Saavedra‐Sanabria et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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SummaryCacao mucilage exudate (CME) is a highly nutritious by‐product of cacao fruit processing containing up to 15 wt% simple sugars and organic acids. We investigate the CME dehydration process to produce cacao syrup (CS) under varying temperatures (60 °C and 70 °C) and pH (4.0 and 5.0) using a 22‐factorial design with a central point (65 °C, pH 4.5). Neither temperature nor pH significantly (P < 0.05) impacts CS chemical composition. Average concentrations of fructose, glucose, and sucrose in the syrups reached 27.79, 25.56, and 12.46 wt%, respectively. Organic acids—citric, malic, lactic, tartaric, and fumaric—represent 5.12, 3.01, 0.20, 0.16, and 0.002 wt%, respectively. Although the heating treatment results in the formation of 5‐(hydroxymethyl)furfural (HMF) (12.8–13.7 mg L−1), its concentration remains below the limits of the regulatory standard. These findings have significant implications for using CME as a sustainable and nutritious source of ingredients for the food industry.

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“…Cocoa pulp is rich in important nutrients, and is tasty and recognized as a healthy and functional food with antioxidant benefits [6]. Cocoa pulp can be pressed to provide a by-product known as cocoa honey, a natural juice important for the circular economy due to its enormous industrial commercial potential [7,8]. Cocoa honey has been sold in the form of frozen juice, mainly in Central and South America, where it is also used to produce alcoholic beverages, honeydews, vinegar, and jellies.…”

Section: Introductionmentioning

confidence: 99%

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

Guirlanda,

Alvim,

Takahashi

2023

Foods

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Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others. Spray-drying technology is a viable prospect for the large-scale stabilization of products such as cocoa honey, with less heat exposure compared to other conventional drying methods. This work aimed to evaluate the efficacy of drying adjuvants for a rapid removal of the water present in cocoa honey via atomization, since this process minimizes the effects of glass transition temperature (Tg) related to materials with high sugar contents. Physical parameters such as the moisture content, hygroscopicity, particle size, and yield of the products obtained were determined. Cocoa honey presented 85.3 ± 0.20 g/100 g of moisture. The formulations successfully decreased moisture content, which was lower than 11.72 ± 0.08 g/100 g in the formulations. Water activity ranged between 0.1464 ± 0.0043 and 0.1562 ± 0.029, with no significant difference between the formulations. The hygroscopicity of cocoa honey powders ranged from 29.29 to 29.87 g of water/100 g of cocoa honey. The combination of 20% maltodextrin and 1% whey protein isolate (WPI) led to the best yield, resulting in a free-flowing powder as the final product. On the other hand, the formulation composed of maltodextrin and whey protein isolate in the ratio of 29:1, respectively, led to the most stable product, with less loss of phenolic compounds during the drying process (6.04%). Regarding particle diameter, 90% of the accumulated distribution did not exceed 57 μm. The greatest dispersion of particles occurs in the Ma20W10 formulation with a span of 2.72, inferring greater variation in size between small (7.01 ± 0.06 μm), medium (18.25 ± 0.37 μm), and large (56.65 ± 1.17 μm) particles. The use of whey protein isolate as an adjuvant proved to be an efficient drying process in the production of cocoa honey powder, and was also advantageous for enriching the nutritional content of the final product due to its protein origin. Furthermore, the combination of spray-drying technology and the use of whey protein isolate as adjuvant led to a free-flowing cocoa honey powder with an adequate particle size and benefits in terms of shelf-life extension, providing new opportunities for the commercialization of cocoa honey as an ingredient for the food industry, with benefits for the circular economy.

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A Review of Innovation in Cocoa Bean Processing By-Products

Cited by 10 publications

References 54 publications

Cacao genotypes cultivated in agroforestry systems in Bahia have wide genetic variability in morpho-agronomic characters

Cacao genotypes cultivated in agroforestry systems in Bahia have wide genetic variability in morpho-agronomic characters

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

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