Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.
TL;DR: The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications.
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Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.
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Strategies to Improve Meat Products' Quality.
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Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks
Miguel Rebollo-Hernanz,Miguel Rebollo-Hernanz,Silvia Cañas,Silvia Cañas,Diego Taladrid,Ángela Segovia,Begoña Bartolomé,Yolanda Aguilera,Yolanda Aguilera,María A. Martín-Cabrejas,María A. Martín-Cabrejas +10 more
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References
COCOA SHELL FOR THE PRODUCTION OF ENDOGLUCANASE BY Penicillium roqueforti ATCC 10110 IN SOLID STATE FERMENTATION AND BIOCHEMICAL PROPERTIES
Polyany Cabral Oliveira,A.R. de Brito,Adriana Bispo Pimentel,Glêydison Amarante Soares,Clissiane Soares Viana Pacheco,Nivio Batista Santana,E.G.P. da Silva,A.G. de A. Fernandes,Mário Ferreira,Julieta Rangel de Oliveira,Maura Fernandes Franco +10 more
TL;DR: In this paper, the authors evaluated the use of the cocoa shell residue as an alternative substrate for the production of endoglucanase by Penicillium roqueforti ATCC 10110 in solid state fermentation.
Reduction of ochratoxin A (OTA) in spiked cocoa powder and beverage using aqueous extracts and essential oils of Aframomum danielli
TL;DR: In this paper, an attempt was made to artificially contaminate cocoa powder and cocoa beverage with standard ochratoxin A at 100, 120, 140, 160, 180 and 200 ppb.
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Determination of aflatoxins in by-products of industrial processing of cocoa beans
Marina Venturini Copetti,Beatriz T. Iamanaka,José Luiz Rezende Pereira,Daniel P. Lemes,Felipe Nakano,Marta Hiromi Taniwaki +5 more
TL;DR: This study has examined the occurrence of aflatoxins in 168 samples of different fractions obtained during the processing of cocoa in manufacturing plants using an optimised methodology for cocoa by-products and found the method was adequate for use in quantifying the contamination of cocoa by aflatoxin B1, B2, G1 and G2.
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Effect of Boiling Time on the Utilization of Cocoa Bean Shell in Laying Hen Feeds
TL;DR: In this paper, the optimal boiling time for CBS among durations of 15, 30, 45 and 60 minutes was investigated in a 10-week experiment with one hundred and sixty-eight 32-weeks old laying hens.
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Bioelastomers Based on Cocoa Shell Waste with Antioxidant Ability
Thi Nga Tran,José A. Heredia-Guerrero,Binh T. Mai,Luca Ceseracciu,Lara Marini,Athanassia Athanassiou,Ilker S. Bayer +6 more
- 21 Jun 2017
TL;DR: In this article, a new strategy for the utilization of cocoa shell waste, a byproduct of cocoa industry, is presented for the development of new bioelastomers, which is first micronized and then incorporated into single component acetoxy-poly(dimethylsiloxane) (acetoxy-PDMS) macromolecular matrix by a mixing process to produce bio-elastomer composites with tunable properties.
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