Extraction of methylxanthines by pressurized hot water extraction from cocoa shell by-product as natural source of functional ingredient

Pagliari, Stefania; Celano, Rita; Rastrelli, Luca; Sacco, Elena; Arlati, Federico; Labra, Massimo; Campone, Luca

doi:10.1016/j.lwt.2022.114115

Cited by 12 publications

(4 citation statements)

References 39 publications

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“…E.g., Pagliari et al, developed and optimized a pressurized hot water extraction process for the recovery of theobromine and caffeine from cocoa by-products. In comparison to the results obtained using ultrasoundassisted liquid extraction, under optimized conditions (ethanol 15%, temperature 90 • C, 5 cycles, and static time 6 min), the extraction efficiency increased by 156% for theobromine and 160% for caffeine [149].…”

Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 77%

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Tušek,

Valinger,

Jurina

et al. 2024

Separations

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Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source.

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Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 77%

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Tušek,

Valinger,

Jurina

et al. 2024

Separations

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“…The industrial PC were received after cold oil extraction from FlaNat Research srl (Milan Italy). The samples was finely blended using a knife mill, Grindomix GM-200 (Restek GmbH Germany) operated at 6000 rpm ( Pagliari et al, 2022b ). The ground sample was sieved to obtain a powder with a homogeneous particle size distribution and fraction retained on the 300–600 μm mesh was collected and stored in the dark at −80 °C in polyethylene bags until used in the extraction processes.…”

Section: Methodsmentioning

confidence: 99%

Pressurized liquid extraction of glucosinolates from Camelina sativa (L.) Crantz by-products: Process optimization and biological activities of green extract

Pagliari,

Domínguez‐Rodríguez,

Cifuentes

et al. 2024

Food Chemistry: X

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“…Finally, PHWE (pressurized hot water extraction) was also applied by Pagliari et al for the extraction of methylxanthines from cocoa by-products (optimal conditions: 15% ethanol at 90 °C for five cycles with a static time of 6 min) and, as a result, 156% and 160% increased efficiencies for theobromine and caffeine, respectively, were obtained in comparison with the UAE technique [ 128 ].…”

Section: Alternative Methods For Green Extraction Of Bioactive Compou...mentioning

confidence: 99%

Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy

Roselli,

Pugliese,

Leuci

et al. 2024

Molecules

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The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time.

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Extraction of methylxanthines by pressurized hot water extraction from cocoa shell by-product as natural source of functional ingredient

Cited by 12 publications

References 39 publications

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques

Pressurized liquid extraction of glucosinolates from Camelina sativa (L.) Crantz by-products: Process optimization and biological activities of green extract

Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy

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