Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications

Valencia, Alexandra; Elías-Peñafiel, Carlos; Encina-Zelada, Christian R.; Anticona, Mayra; Ramos-Escudero, Fernando

doi:10.1016/j.fbp.2024.05.003

Food and Bioproducts Processing

2024

DOI: 10.1016/j.fbp.2024.05.003

|View full text |Cite

Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications

Alexandra Valencia,

Carlos Elías-Peñafiel,

Christian R. Encina-Zelada

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 72 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

A systematic literature review of the drying of cocoa in 2003-2023

Sinuhaji,

Suherman,

Hadiyanto

2024

Food and Humanity

View full text Add to dashboard Cite

A systematic literature review of the drying of cocoa in 2003-2023

Sinuhaji,

Suherman,

Hadiyanto

2024

Food and Humanity

View full text Add to dashboard Cite

The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Coşkun,

Sarıtaş,

Jaouhari

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications

Cited by 2 publications

References 72 publications

A systematic literature review of the drying of cocoa in 2003-2023

A systematic literature review of the drying of cocoa in 2003-2023

The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Contact Info

Product

Resources

About