Status, supply chain and processing of cocoa - A review

Beg, Mohd Shavez; Ahmad, Shamim; Jan, Kulsum; Bashir, Khalid

doi:10.1016/j.tifs.2017.06.007

Cited by 184 publications

(88 citation statements)

References 38 publications

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“…Healthy eating and natural products are increasingly important for consumers. Cocoa butter derived from the seeds of Theobroma cacao tree is one of the main component in chocolate manufacturing, but it is also widely used in personal care, cosmetics and pharmaceutical products [1,2]. The incorporation of active ingredients into cocoa butterbased products is one possible way to deliver novel functionalities, for example, by enhancing the overall stability of cocoa butter-based commodities or improving nutritional value of foods rich in cocoa butter.…”

Section: Introductionmentioning

confidence: 99%

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Salminen

Stübler

Weiß

2020

Eur Food Res Technol

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Solid lipid nanoparticles (SLN) have emerged as a potential delivery system for bioactive ingredients, as they are associated with improving the stability of incorporated bioactive components by preventing their diffusion to the particle surface. The aim of this study was to investigate the impact of carrier lipid composition and surfactant type on the physical stability and thermal behavior of SLN containing β-carotene. As carrier lipids we used cocoa butter and/or tristearin and as surfactants we used Quillaja saponin extract in a combination with high-or low-melting lecithin. All the ingredients were food-grade. The results showed that all the SLN were physically stable and had a particle diameter < 200 nm, except for SLN containing only tristearin as carrier lipid and Quillaja saponins and low-melting lecithin as emulsifier, which showed slightly increased particle sizes during storage due to polymorphic transition. In general, this study indicated that the introduction of heterogenous lipids can improve the physical stability of the SLN due to the more random crystal structures formed. Moreover, the polymorphic stability is dependent on the surfactants applied. These results are of interest for manufacturers in food, pharmaceutical, cosmetic and personal care industries using cocoa butter or any lipid blend to enrich their products with bioactive components.

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Section: Introductionmentioning

confidence: 99%

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Salminen

Stübler

Weiß

2020

Eur Food Res Technol

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“…The diploid tropical fruit crop species (2 n = 2 x = 20), Theobroma cacao (cacao) (Figure ), is an economically important agricultural commodity for millions of people worldwide. It is grown by about 6 million farmers globally, and livelihoods of more than 40 million people depend on cocoa (Beg et al ., ; World Cocoa Foundation, ). The majority of world cocoa production (approximately 80%–90%) comes from smallholder farmers (World Cocoa Foundation, ).…”

Section: Introductionmentioning

confidence: 99%

Cacao biotechnology: current status and future prospects

Wickramasuriya

Dunwell

2017

Plant Biotechnology Journal

107

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Summary Theobroma cacao—The Food of the Gods, provides the raw material for the multibillion dollar chocolate industry and is also the main source of income for about 6 million smallholders around the world. Additionally, cocoa beans have a number of other nonfood uses in the pharmaceutical and cosmetic industries. Specifically, the potential health benefits of cocoa have received increasing attention as it is rich in polyphenols, particularly flavonoids. At present, the demand for cocoa and cocoa‐based products in Asia is growing particularly rapidly and chocolate manufacturers are increasing investment in this region. However, in many Asian countries, cocoa production is hampered due to many reasons including technological, political and socio‐economic issues. This review provides an overview of the present status of global cocoa production and recent advances in biotechnological applications for cacao improvement, with special emphasis on genetics/genomics, in vitro embryogenesis and genetic transformation. In addition, in order to obtain an insight into the latest innovations in the commercial sector, a survey was conducted on granted patents relating to T. cacao biotechnology.

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“…The solid part separated from butter, known as cake, is milled to produce a fine powder. This product is then introduced into the formulations of an assortment of food products, such as frozen desserts, bakery products, confectionery coatings, dairy products and instant premixes (Beg et al, 2017;De Zaan, 2006).…”

Section: Cocoa Production Chainmentioning

confidence: 99%

“…In essence, the described cocoa production chain has not changed in the last 150 years, although the used equipment has been renovated and automated, which has not only improved the efficiency, but has also cut the time, of the process (Beg et al, 2017).…”

Section: Cocoa Production Chainmentioning

confidence: 99%

“…In line with this, several authors have reviewed all existing information on a wide range of topics related to cocoa. Beg et al (2017) focused their work on providing an overview of the status, supply chain and processing of cocoa. described the cocoa production chain, the health effects of cocoa, and how flavor compounds and precursors are affected by the different production chain steps.…”

Section: Cocoa Production Chainmentioning

confidence: 99%

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Application of new technologies to cocoa alkalization

García¹

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Quiero aprovechar también esta página para dar las gracias a mis tres mejores amigas, Cristina Sala, Lorena Martínez y Miriam Gómez, por haber estado ahí con sus consejos, opiniones o simplemente escuchando. También a mi familia, que lleva apoyándome desde mucho antes de que el galeón zarpase rumbo a la tesis doctoral. A todas estas personas y a todas las que no haya mencionado, gracias de corazón. Este pequeño logro también es vuestro y por eso os dedico esta sección.

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Status, supply chain and processing of cocoa - A review

Cited by 184 publications

References 38 publications

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Cacao biotechnology: current status and future prospects

Application of new technologies to cocoa alkalization

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