Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa

Abstract

The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications. To carry out the optimization, the response surface methodology was applied using a Box–Behnken experimental design with 15 experiments for which different conditions of temperature (X1), drying time (X2) and vacuum pressure (X3) were established. The response variables were the content of total polyphenols, the content of flavanols and the radical scavenging activity evaluated in the extracts of the different experiments. Temperature (50–70 °C), drying time (3–12 h) and vacuum pressure (50–150 mbar) were considered as independent variables. The main factors affecting the response variables were temperature, followed by vacuum pressure. For the content of polyphenols, the optimal response values predicted for the cocoa pod husk was 11.17 mg GAE/g with a confidence limit (95%) of 9.05 to 13.28 mg GAE/g (optimal conditions: 65 °C, 8 h and 75 mbar), while for the cocoa bean shell cocoa was 29.61 mg GAE/g with a confidence limit (95%) of 26.95 to 32.26 mg GAE/g (optimal conditions: 50 °C, 5 h and 100 mbar). Therefore, results of this study suggest a high content of phenolic compounds obtained from these by-products that show relevance as functional ingredients for application in the food, nutraceutical, and cosmeceutical industries.

Exploiting residual cocoa biomass to extract advanced materials as building blocks for manufacturing nanoparticles aimed at alleviating formation-induced oxidative stress on human dermal fibroblasts

“…Particularly, caffeine is included in the monitoring program by the WADA/USADA but is not considered a prohibited substance. This result was consistent with previous studies where theobromine and caffeine were absent or in very low concentration in cocoa pod husks compared to cocoa bean shells 46 . Finally, from the analysis done on the extracted PEC, it could be argued that the alkaline route offers greater advantages in the valorisation of CPH compared to the enzymatic route.…”

“…This result was consistent with previous studies where theobromine and caffeine were absent or in very low concentration in cocoa pod husks compared to cocoa bean shells. 46 …”

Optimization of Fe/Ni, Fe/Cu bimetallic nanoparticle synthesis process utilizing concentrated Camellia sinensis extract solution and activity evaluation through methylene blue removal reaction

“…We proceeded to examine the influence of water temperature ranging from to 30 °C-95 °C, and the heating duration was investigated at intervals of 10, 30, 60, 90, 120, 150, and 180 min on the TPC present in the final product. After heating, the extracted solution was processed according to the steps referenced in the procedures outlined by Vuong (2010) [23] and Ramos-Escudero (2023) [24].…”