An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

Abstract

The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.

Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

“…The powders prepared with the addition of MD showed relatively higher EE than the WP used, regardless of concentration. This trend was similar to that reported by Jokić et al [ 21 ] for the encapsulation of cocoa bean shell extracts using MD and WP as carrier materials. Another study reported similar results for microparticles containing PP extract by the spray drying technique, utilizing alginate (81.9%) and chitosan (74.7%) as the carrier materials [ 6 ].…”

“…The results showed that the PP powder had low hygroscopicity at the beginning of the storage, and that it slightly increased over storage time using both carrier materials ( Table 2 ). Hygroscopicity values reported in our research follow the same trend of increase as previously observed by Jokić et al [ 21 ] for powders of cocoa bean shells. PP powders with MD as the carrier material exhibited significantly higher hygroscopicity than powders with WP as the carrier.…”

“…The rehydration time for the spray-dried PP powder with MD varied from 90 to 145 s, while the powder containing WP presented lower values (42–100 s). Similar trends in the behavior of powders have been reported by Jokić et al [ 21 ], where higher rehydration time is reported for MD than WP for the spray-dried powder of cocoa bean shells extract.…”

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

“…The moisture content in the dry extract is an essential property for determining their storage stability, handling, and flowability since it affects the glass transition and crystallization behavior (Jokić et al, 2020 ). In addition, the drying efficiency is a factor influenced by the moisture content of a sample (Ferrari et al, 2012 ).…”

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

“…Moreover, other chemical molecules, such as mannose, glucose, xylose, arabinose, rhamnose, and fructose, and 5-hydroxy methylfurfural, furfural, acid, and formic acid were detected. In another study, phenolics from cocoa bean shell was extracted using subcritical water and then encapsulated with maltodextrin and whey protein using a spray drying technique [26]. The SWE was carried out at a temperature of 150 • C with an extraction pressure of 30 bar for 15 min.…”