Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Hennessey-Ramos, Licelander; Arango, Walter Murillo; Vasco‐Correa, Juliana; Astudillo, Isabel Cristina Paz

doi:10.3390/molecules26051473

Cited by 40 publications

(27 citation statements)

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“…Biofuel production is possible using CPH, due to its lignocellulose content [19]. Other compounds present in CPH are fiber, phenols, and minerals such as Ca, K, P, Mg, Na, Zn, Fe, Cu, and Mn [21,40,41].…”

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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“…and vegetables 1 , 2 . Besides, the main sources of pectin, other agricultural food by-products such as cocoa pod husks 3 , 4 , tomato waste 5 , potato pulp 6 , watermelon rind waste 7 , 8 , persimmon peel 9 , grape pomace 10 , 11 were used for extraction, and the obtained pectin yield and its structural characteristics were investigated and stated. According to the regulation of Food and Agriculture Organization of the United Nations (FAO), pectin must contain more than 65% GalA, to be considered as being „desirable” in terms of quality 12 .…”

Section: Introductionmentioning

confidence: 99%

Microwave-assisted extraction of pectin from grape pomace

Spinei

Oroian

2022

Sci Rep

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The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.

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“…The colour of the dried pectin was measured by a colour measurement (Hunter Lab, Colour Flex, VIRG, USA). The parameters of colour measured were L*, a* and b*, where L* was expressed as lightness (100 is white and 0 is black), a* expressed as greenness/ redness (+a is redness and -a is greenness) and b* expressed as yellowness/blueness (+b is yellowness and -b is blueness) (Hennessey-Ramos et al, 2021).…”

Section: Determination Of Dried Pectin Colourmentioning

confidence: 99%

Ultrasound assisted extraction of pectin from banana peel waste as a potential source for pectin production

Phaiphan¹

2022

Acta Sci Pol Technol Aliment

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Background. Large quantities of banana peels are discarded as waste or used as cattle feed or fertilisers. Moreover, the use of banana peel waste is considered to be a valuable polysaccharide like pectin that is valued by both pharmaceutical and food industries. It is well known that pectin is a high-value functional food ingredient widely used due to its special functional properties. Materials and methods. Pectin was extracted from banana peel waste using ultrasound assisted extraction (UAE) and the extraction was optimised by response surface methodology. The independent variables such as extraction temperature, sonication time and pH of a solution were used in the range of 35-45°C, 10-20 min, and 1-3, respectively. Results. The overall optimal conditions of multiple responses were achieved at an extraction temperature of 33.12°C, sonication time of 17.12 min and pH of 3.68. Under these conditions, the predicted value of pectin yield, the degree of esterification and galacturonic acid content, were 2.62%, 88.26% and 87%, respectively. The experimental values were well correlated with the predicted values and revealed a satisfactory validation through real-time experiments, which was accomplished at optimised conditions. The physico-chemical properties of extracted pectin using optimal conditions were comparable to commercial pectin. Conclusion.The results obtained revealed that pectin was effectively extracted from the banana peel waste using UAE, which confirmed that it has potential as a source for the food, beverage and pharmaceutical industries. Further studies should be conducted to improve the quality of pectin and explore the bioactivity potential of pectin such as antimicrobial, prebiotic and antioxidant properties.

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Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Cited by 40 publications

References 50 publications

Potential Use of Industrial Cocoa Waste in Biofuel Production

Potential Use of Industrial Cocoa Waste in Biofuel Production

Microwave-assisted extraction of pectin from grape pomace

Ultrasound assisted extraction of pectin from banana peel waste as a potential source for pectin production

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