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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TL;DR: This work aims to valorise cocoa shells, one of the main by-product of the roasting process, in order to enhance the effective extraction of high added value compounds by means of green protocols, and should facilitate industrial design for the convenient recovery of cocoa by-products as part of a zero-waste strategy.
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Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches
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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
Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
Carolina Hernández-Hernández,Carolina Hernández-Hernández,Ana Morales-Sillero,María África Fernández-Prior,Juan Fernández-Bolaños,María de la Paz Aguilera-Herrera,Guillermo Rodríguez-Gutiérrez +6 more
TL;DR: In this article, Cocoa bean husk extract (CBHE) was obtained by thermal treatment at 170°C for 30 min. The CBHE was added to a virgin olive oil jam in a freeze-dried form or encapsulated.
Valorization of Cocoa Husks: Pectin Recovery.
Chiara Mollea,Fulvia Chiampo +1 more
TL;DR: The effects of some operative conditions on pectin quantity and quality were studied, in order to optimize the parameters that can make the process economically competitive: the in-excess quantities of solvents and operation time were reduced, without altering yield and pectIn characteristics.
•Journal Article
Article : Food Science ; Compositional Characterization Of Cacao (Theobroma Cacao L.) Hull
TL;DR: In this paper, the chemical composition and structural characteristics of cacao hull were investigated, showing that the Klason residue is mainly composed of tannin-like materials, together with small amounts of lignin.
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High-Voltage Electric Discharge Extraction of Bioactive Compounds from the Cocoa Bean Shell
TL;DR: In this article, the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell was focused on the extraction of cocoa bean extracts.
The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products
Vineta Vītola,Inga Ciprovica +1 more
TL;DR: The different trace and heavy metals concentrations in cocoa beans should be taken into account choosing ingredients and components for confectionary products production particularly those with high content of cocoa with the aim to prevent oxidation process during shelf-life of products.