Characterization of endocarp powder derived from cocoa pod

Grob, Lucas; Ott, Eileen; Schnell, Selina; Windhab, Erich J.

doi:10.1016/j.jfoodeng.2021.110591

Cited by 9 publications

(3 citation statements)

References 19 publications

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“…CPH is made up of three layers, which are the endocarp, mesocarp, and epicarp; however, there are few specialized studies on the use of a part of the cocoa pod [39]. Normally, the most common use of the complete by-product is as fertilizer for the soil of the agroecosystem; nevertheless, there are phytosanitary problems such as pests and fungal diseases when using the CPH without treatment [19].…”

Section: Cocoa Industrial Wastesmentioning

confidence: 99%

Potential Use of Industrial Cocoa Waste in Biofuel Production

Mendoza-Meneses

Feregrino-Pérez

Gutiérrez‐Antonio

2021

Journal of Chemistry

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Worldwide, the wastes derived from food production are generated in elevated volumes annually. In particular, the cocoa industrial wastes represent a source of usable biomass for the elaboration of new products such as food, livestock feed, cosmetics, and chemical products, and they can even be used for the generation of biofuels. The cocoa industrial wastes include cocoa pod husk, mucilage, and bean shells, which contain compounds of interest for different industries. However, the lignocellulose content of these by-products requires a pretreatment to fully utilize them; thus, different biofuels can be produced, depending on the conversion technology used to obtain the highest biomass yield. Recent studies reported the use of cocoa industrial wastes for the production of solid, liquid, and gaseous biofuels; nevertheless, the most common use reported is as a direct combustion source, which is used to supply the same production plants. Therefore, the objective of this work is to carry out a review on the uses of the by-products generated from cocoa for the generation of biofuels, as well as the technological concept applied for the transformation. In addition, the future trends indicate the relevance of using catalysts in production to increase reactions in the conversion of compounds, including the use of statistical models to optimize the processing variables.

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Section: Cocoa Industrial Wastesmentioning

confidence: 99%

Potential Use of Industrial Cocoa Waste in Biofuel Production

Mendoza-Meneses

Feregrino-Pérez

Gutiérrez‐Antonio

2021

Journal of Chemistry

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“…The belief that a darker color suggests a healthier product has encouraged the bakery industry to increase the use of food colorants (Downey, 2011 ). Therefore, CPHF could also be used as a natural food colorant (Grob et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

Bickel Haase,

Klis,

Hammer

et al. 2024

Food Science & Nutrition

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Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation.

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“…For the ECP, we calculated the amount of energy needed to dry the product based on equation (1). The energy for milling the endocarp was measured in a previous study 47 . Natural gas was used for drying and a mix of grid, solar and diesel was used for premilling.…”

Section: Lcamentioning

confidence: 99%

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

Mishra,

Green,

Burkard

et al. 2024

Nat Food

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Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers’ income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions.

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Characterization of endocarp powder derived from cocoa pod

Cited by 9 publications

References 19 publications

Potential Use of Industrial Cocoa Waste in Biofuel Production

Potential Use of Industrial Cocoa Waste in Biofuel Production

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate

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