Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Abstract

Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70–90 °C) and extraction time (60–90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.

Successful University Research, Undergraduate Degree Finalization, and Publications During COVID-19: Case Studies from an Ecuadorian University

“…This novel study demonstrated that other organic acids with GRAS status, besides the traditionally used citric acid, such as malic and fumaric acids, could extract pectin from this agricultural residue [14]. As in Case Study No.…”

“…All this had to be massively and quickly implemented since May 2019, when the number of infections and deaths with the SARS-CoV-2 virus in the country increased significantly, and it was decided to limit access to public and private sector institutions [14]. In a short time, hundreds of teachers took accelerated courses that gave them the knowledge they needed to switch from face-toface to virtual distance education [7].…”

“…In Case Study No. 3 (Figure 7), cocoa production residues from the canton of Lita in the province of Imbabura in Ecuador were valorized [14].…”

Subproductos de cacao (Theobroma cacao) en la alimentación animal: ¿Una alternativa viable y sostenible?

“…En todo el proceso productivo se generan subproductos como, la mazorca que está constituido por (endocarpo, mesocarpo y exocarpo) (Ramírez et al, 2018), el mucilago, lixiviado y cascarilla (Handojo et al, 2019). Por lo general estos subproductos eran desechados; sin embargo, en la actualidad se le está dando amplia importancia debido a sus potencialidades nutritivas y disponibilidad (Jarrín-Chacón et al, 2023). Los subproductos de cacao son una alternativa potencial en la alimentación animal por su disponibilidad, precio bajo y su valor nutricional (Figueiredo et al, 2018), debido a que la industria pecuaria enfrenta a una diversidad de problemas, entre ellos el más representativo es la alimentación y nutrición animal, debido a que se requiere grandes cantidades de insumos alimenticios que cada dada vez son más caros (García et al, 2022).…”

Optimization of ultrasound‐assisted pectin recovery from cocoa by‐products using response surface methodology

“…31 In addition to its conventional uses in the food industry, pectin extracted from cocoa waste holds potential for various other applications as an emulsifier and recyclable surfactant in the formulation of environmentally friendly detergents. 32 It serves as a chelating agent in detergents, contributing to their enhanced performance and can be used in the development of edible packaging, offering a sustainable alternative to conventional packaging materials. 33 Ultrasonic waves with frequencies exceeding 20 kHz propagate through the material, creating alternating cycles of compression and shearing forces, which give rise to the formation of cavitation bubbles.…”