Cocoa: Beyond chocolate, a promising material for potential value-added products

Gutiérrez-Macías, Paulina; Mirón-Mérida, Vicente A.; Rodríguez-Nava, C. Odín; Barragán‐Huerta, Blanca E.

doi:10.1016/b978-0-12-824044-1.00038-6

Cited by 9 publications

(4 citation statements)

References 123 publications

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“…However, bioaccessibility and bioavailability in vivo studies of these peptides and clinical trials are needed. This knowledge may allow the development of nutraceuticals and food products with specific biological activities as well as pleasing aromas and flavors [ 53 , 54 ].…”

Section: The Functional Food Sectormentioning

confidence: 99%

Food Technology forecasting: A based bibliometric update in functional chocolates

Balcázar-Zumaeta,

Castro-Alayo,

Muñoz-Astecker

et al. 2023

Heliyon

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Section: The Functional Food Sectormentioning

confidence: 99%

Food Technology forecasting: A based bibliometric update in functional chocolates

Balcázar-Zumaeta,

Castro-Alayo,

Muñoz-Astecker

et al. 2023

Heliyon

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“…Aunque la pulpa es necesaria para la fermentación, a menudo hay más pulpa de la necesaria. El exceso de pulpa, que tiene un delicioso sabor tropical, ha sido usado para hacer los siguientes productos: Jalea de cacao, alcohol y vinagre, nata y pulpa procesada (Gutiérrez-Macías et al, 2021). Se ha demostrado que por cada kilogramo de cacao seco se produce 0,59 kg de exudado y sus azúcares son una fuente interesante de materia prima para la producción de bioetanol de segunda generación, resultados que contribuyen a reducir el impacto ambiental que generan estos residuos.…”

Section: Introductionunclassified

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

Rivera-Rojas,

Tafur-Pereda,

Pisco-Caldas

et al. 2024

Agroind. sci.

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The aim of this research was to characterize rheologically a drink formulated and elaborated with exudate of cocoa (Theobroma cacao L.) CCN51 and lactic serum. The formulation was optimized using the response surface methodology for the attributes color, smell, taste and acceptability; subsequently, a multiple surface analysis was performed to determine the global optimal parameters by means of the desirability function. The results ensure that the proportion exudate and lactic serum should be 40/60 with 10% sucrose. The rheology of the beverage shows that it is a non-Newtonian fluid of the pseudoplastic type. In general, temperature and storage time have a significant effect on the flow index and consistency index. The proximal and microbiological chemical tests meet the standards, and the drink is suitable for human consumption. The rheological results of drinks based on cocoa exudate and lactic whey can be used as a parameter for quality control and sizing of machines, equipment, pipes, connections, filters, drive pumps and research provide knowledge for the use of agro-industrial residue. and the dairy industry.

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“…Globally, on average, fruits and vegetables contributed about 45% to the total FW (Figure ). Usually, unavoidable FW, especially peel, skin, and twigs of fruits, contains a greater amount of bioactive compounds than do the edible portions. , In addition, it is also reported that food processing waste is rich in protein, lipid, and carbohydrates, thus exhibiting valorization (conversion of FW into value-added products) potential in producing animal feed, cosmetics, chemicals, as well as prebiotics, , and it can play an important role in reducing problems associated with FW …”

Section: Introductionmentioning

confidence: 99%

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

et al. 2023

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Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (−347 to 2969 kg CO2 equiv/tonne FW) and economic (−100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

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Cocoa: Beyond chocolate, a promising material for potential value-added products

Cited by 9 publications

References 123 publications

Food Technology forecasting: A based bibliometric update in functional chocolates

Food Technology forecasting: A based bibliometric update in functional chocolates

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

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