Added-value biomolecules’ production from cocoa pod husks: A review

Vandenberghe, Luciana Porto de Souza; Valladares-Diestra, Kim Kley; Bittencourt, Gustavo Amaro; Mello, Ariane Fátima Murawski de; Vásquez, Zulma Sarmiento; Oliveira, Priscilla Zwiercheczewski de; Pereira, Gilberto Vinícius de Melo; Soccol, Carlos Ricardo

doi:10.1016/j.biortech.2021.126252

Cited by 26 publications

(11 citation statements)

References 63 publications

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“…In recent years, there has been a growing interest in obtaining value-added products from CBS, with applications in the food, cosmetic, pharmaceutical or biofuel sectors not only due to its specific characteristics but also because its exploitation can be economically attractive [18][19][20][21]. Previous reviews related to CBS have been specifically focused on particular aspects of this by-product, namely, its role in human health [7], its use as a source of bioactive compounds [11,16] or its utilization in food products. The present work addresses the potential alternatives to valorize CBS with the aim of providing an update on this interesting topic from a global perspective, i.e., including from its use as animal foodstuff to employing it as a substrate for bioplastic production.…”

Section: Introductionmentioning

confidence: 99%

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

Sánchez

Laca

et al. 2023

Antioxidants

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Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product.

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Section: Introductionmentioning

confidence: 99%

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

Sánchez

Laca

et al. 2023

Antioxidants

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“…The large volumes of residual biomass from CB production are a significant environmental problem when disposed of improperly, leading to soil and water pollution and providing a breeding ground for pathogenic microorganisms' proliferation (Porto de Souza Vandenberghe et al ., 2022). 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.…”

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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“…Therefore, it is mandatory to explore alternative utilizations of CPH and CBS. These materials are composed mainly of fiber, carbohydrates, lignin, proteins, and minerals [13][14][15]. Furthermore, although considered as wastes, these residues are extremely rich in biologically active molecules, often with nutraceutical properties such as phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

Ramos,

Cisneros-Yupanqui,

Santisteban Soto

et al. 2023

Fermentation

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Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and a source of bioactive compounds. These residues are not completely used and thrown in the fields without any treatment, causing environmental problems. Looking for a holistic valorization, the aim of this work was first to deeply characterize CPH and CBS in their chemical composition, amino acid, and fatty acid profiles, as well as their application as antioxidants. CBS had a high level of protein (17.98% DM) and lipids (16.24% DM) compared with CPH (4.79 and 0.35% DM respectively). Glutamic acid and aspartic acid were the predominant amino acids. The total phenolic compounds (TPC) detected in the ethanolic extracts of CPH and CBS were similar to pyrogallol as the main detected polyphenol (72.57 mg/L). CBS ethanolic extract showed a higher antioxidant activity than CPH. Both extracts increased the oxidation stability of soybean oil by 48% (CPH) and 32% (CBS). In addition, alkaline pretreatment of CPH was found suitable for the release of 15.52 ± 0.78 g glucose/L after subsequent saccharification with the commercial enzyme Cellic®. CTec2. Alkaline hydrolyzed and saccharified CPH (Ahs-CPH) was assessed for the first time to obtain polyhydroxy alkanoate (PHAs) and bioethanol. Ahs-CPH allowed the growth of both Cupriavidus necator DSM 545 and Saccharomyces cerevisiae Fm17, well-known as PHA- and bioethanol-producing microbes, respectively. The obtained results suggest that such agricultural wastes have interesting characteristics with new potential industrial uses that could be a better alternative for the utilization of biomass generated as million tons of waste annually.

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Added-value biomolecules’ production from cocoa pod husks: A review

Cited by 26 publications

References 63 publications

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

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

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

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