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Younes A, Razmjooyhassankhani N, Waglay A, Mdimagh A, Karboune S. Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations. Food Chem 2024; 437:137893. [PMID: 37918159 DOI: 10.1016/j.foodchem.2023.137893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
A pilot plant extraction of cocoa bean shell CBS oligo- (hCHO) and polysaccharide (CHO) extracts using alkali isolation (0.5 M KOH) and a commercially available multi-enzymatic product, Depol™ 670L, was performed. Comparisons between laboratory and pilot scale recovery yields and saccharide profiles were assessed. Enrichment of chocolate-based formulations, composed of cocoa and carob, using CBS CHO extracts was investigated for its use as a functional food ingredient without compromising flavor. Sensory panels were held to assess formulations before and after enrichment by rating the intensity and likeness using a 9-point hedonic scale, where attributes consist of chocolate flavor, sweetness, sourness, bitterness, and melting in mouth. Overall, enriched formulations accounted for higher overall acceptance and purchase intent consumer ratings. Factor and boxplot analyses were applied to gain insight and perspective regarding the correlation and interaction between the intensity and likeness attributes, perceived complexity of the sensory attributes, as well as the mean quantitative descriptive responses specified by consumers.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Nastaran Razmjooyhassankhani
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Amanda Waglay
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Asma Mdimagh
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste Anne de Bellevue, QC H9X3V9, Canada.
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El-Lateef HMA, Khalaf MM, Taleb MFA, Gouda M. Chromatographic Fingerprinting of Cacao Pod Husk Extracts (Theobroma cacao L.): Exploring Antibacterial, Antioxidant, and Antidiabetic Properties with In Silico Molecular Docking Analysis. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04912-8. [PMID: 38526663 DOI: 10.1007/s12010-024-04912-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 03/27/2024]
Abstract
Natural drugs derived from plants are becoming more popular because of their apparent biological efficacy, affordability, and safety. A byproduct of cocoa farms, cocoa pod husk (CPH), is often disregarded yet contains an abundance of phenolic chemicals that have antimicrobial and antioxidant features, which has led to intensive investigation into possible biomedical applications. In order to identify crucial functional groups and phytochemical components, we carefully examined the 80% ethanol and dichloromethane extracts of CPH using gas chromatography-mass spectrometry (GC-MS) and HPLC. The antibacterial and antioxidant properties of such extracts and their impact on cytotoxicity and α-glucosidase were explored. According to our results, the 80% ethanol and dichloromethane extracts contained 19 and 12 phytochemical components, respectively. Interestingly, at 250 µg/mL, all CPH extracts showed strong antibacterial properties that totally prevented the bacterial growth. At 66.6% and 82.7%, respectively, the ethanol and dichloromethane extracts showed impressive antioxidant and DPPH scavenging capabilities where the ethanol extract showed a substantially lower IC50 value of 35.26 µg/mL than the dichloromethane extract, which had an IC50 value of 23.88 µg/mL. Furthermore, the α-glucosidase inhibitory effect of the dichloromethane extract was found to be better, as shown by its IC50 value of 126.5 µg/mL, which was lower than that of the ethanol extract at 151.3 µg/mL. The extracts' compatibility was verified by cytotoxicity tests, which revealed no appreciable alterations in the cell lines. Additionally, novel in silico molecular docking experiments were performed on 25 discovered compounds, providing insight into their possible bioactivity. Broad-spectrum activities of extracts were confirmed by molecular docking investigations aimed at interacting with α-glucosidase proteins. Our thorough analysis makes CPH extracts seem like the excellent candidates for biomedical uses. These results provide new insights into the therapeutic potential of CPH extracts and pave the way for the development of innovative medications and natural remedies.
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Affiliation(s)
- Hany M Abd El-Lateef
- Department of Chemistry, College of Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia.
- Department of Chemistry, Faculty of Science, Sohag University, Sohag, 82524, Egypt.
| | - Mai M Khalaf
- Department of Chemistry, College of Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia
- Department of Chemistry, Faculty of Science, Sohag University, Sohag, 82524, Egypt
| | - Manal F Abou Taleb
- Department of Chemistry, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia
| | - Mohamed Gouda
- Department of Chemistry, College of Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia.
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Chabi IB, Aïssi MV, Zannou O, Kpoclou YE, Ayegnon BP, Badoussi ME, Ballogou VY, Goksen G, Mousavi Khaneghah A, Kayodé APP. New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties. Food Sci Nutr 2024; 12:907-920. [PMID: 38370066 PMCID: PMC10867462 DOI: 10.1002/fsn3.3806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/14/2023] [Accepted: 10/17/2023] [Indexed: 02/20/2024] Open
Abstract
The tallow or butter tree (Pentadesma butyracea Sabine) is a ligneous forest species of multipurpose use largely distributed in Sub-Sahara Africa. Owing to the biological properties of different parts of the tree and physicochemical properties, as well as the numerous benefits of its fruits, research on P. butyracea products, especially kernels and butter, has now gained more interest. Thus, the scientific literature revealed that Pentadesma butter is a more promising product with good physical and technological characteristics. It is traditionally preferred in households for food, medicine, and cosmetic use. Apart from the fruits, all other parts of the butter tree are used by local communities in folk medicine. The existing studies indicated that P. butyracea contains valuable health-promoting compounds such as phenolic compounds, vitamins, minerals, and essential fatty acids. P. butyracea and derived products have antioxidant, antimicrobial, anti-inflammatory, antiplasmodial, antitumor, estrogenic, anti-androgenic, and cholesterol-regulative effects. Since studies on the biological properties of the tree parts, nutritional composition, and physicochemical properties of food products from the tree have been very limited, this review attempts to summarize some results from recent investigations. Our intention in the present review was to give an overview of the biological activities of plants and an account of the potential properties of Pentadesma products (pulp, kernels, and butter) and outline the way for future relevant research to improve their state of knowledge.
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Affiliation(s)
- Ifagbémi Bienvenue Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio‐Ingredients, Faculty of Agricultural SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Midimahu Vahid Aïssi
- Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits AgricolesUniversité Nationale d'AgricultureSakétéBenin
| | - Oscar Zannou
- Laboratory of Human Nutrition and Valorization of Food Bio‐Ingredients, Faculty of Agricultural SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè E. Kpoclou
- Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits AgricolesUniversité Nationale d'AgricultureSakétéBenin
| | - Bernolde Paul Ayegnon
- Laboratory of Human Nutrition and Valorization of Food Bio‐Ingredients, Faculty of Agricultural SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marius Eric Badoussi
- Ecole Nationale Supérieure des Biosciences et Biotechnologies AppliquéesUniversité Nationale des Sciences Technologies Ingénierie et MathématiquesAbomeyBenin
| | - Vénérande Y. Ballogou
- Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey‐CalaviUniversité d'Abomey‐CalaviCotonouBenin
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research InstituteWarsawPoland
| | - Adéchola P. Polycarpe Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio‐Ingredients, Faculty of Agricultural SciencesUniversity of Abomey‐CalaviCotonouBenin
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Benítez-Correa E, Bastías-Montes JM, Acuña-Nelson S, Muñoz-Fariña O. Effect of choline chloride-based deep eutectic solvents on polyphenols extraction from cocoa ( Theobroma cacao L.) bean shells and antioxidant activity of extracts. Curr Res Food Sci 2023; 7:100614. [PMID: 37840695 PMCID: PMC10570950 DOI: 10.1016/j.crfs.2023.100614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/17/2023] Open
Abstract
The effective extraction of natural compounds from cocoa bean shells using deep eutectic solvents could contribute to the sustainable valorization of this waste material. The objective of this study was to: (1) analyze the extraction kinetics of polyphenols released from cocoa (Theobroma cacao L.) bean shells (CBS) by the solid-liquid extraction method using choline chloride-based deep eutectic solvents (ChCl-DES) and their aqueous solutions; (2) investigate the effect of choline chloride-based deep eutectic solvents (ChCl-DES) aqueous solutions on in-vitro antioxidant capacity and the main individual compounds of the extracts. ChCl-DES were prepared with lactic acid, glycerol, and ethylene glycol in a 1:2 ratio. Aqueous solutions (30%, 40%, and 50% water) to obtain solvents with different physicochemical properties were performed. The total phenolic content (TPC) was determined by the Folin-Ciocalteu method. The solution of Fick's law model for plate geometry particles was applied to fit the experimental data and calculate the effective diffusivity coefficient (De). The antioxidant capacity of the extracts was analyzed by a combination of 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl (DPPH) free radical scavenging capacity and ferric-reducing antioxidant power (FRAP) assays. The main bioactive compounds were quantified by high-performance liquid chromatography. The results showed that the type of hydrogen bond donor influences the total phenolic content, antioxidant activity and the main individual compounds in the extracts. Moreover, the washing/diffusion mechanism adequately depicts the extraction kinetics data for total phenolic content. However, the influence of an additional mechanism that enhanced the extraction capacity of deep eutectic solvents compared with organic solvent was confirmed.
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Affiliation(s)
- Elaine Benítez-Correa
- Food Engineering Department, Universidad Del Bío-Bío, Chillán, Chile
- Food Industry Research Institute, La Habana, Cuba
| | | | | | - Ociel Muñoz-Fariña
- Institute of Food Science and Technology, Universidad Austral de Chile, Valdivia, Chile
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Llerena W, Samaniego I, Vallejo C, Arreaga A, Zhunio B, Coronel Z, Quiroz J, Angós I, Carrillo W. Profile of Bioactive Components of Cocoa ( Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity. Foods 2023; 12:2583. [PMID: 37444322 DOI: 10.3390/foods12132583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/05/2023] [Accepted: 06/07/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51. The extraction of phytonutrients from the residues was carried out selectively. The characterization and quantification of the total polyphenol content (TPC), and the total flavonoid content (TFC) were determined by UV-VIS spectrophotometry. High-performance liquid chromatography (HPLC) was used to determine the phenolic profile and methylxanthines. The antioxidant activity was evaluated by the methods of 2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) cation bleaching (ABTS), ferric-reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The exudate mucilage samples from Nacional X Trinitario-type cocoa presented the highest content of TPC 105.08 mg gallic acid equivalents (GAE)/100 mL, TFC 36.80 mg catechin equivalents (CE)/100 mL, catechin (CAT) 35.44 mg/g, procyanidins (PCB2: 35.10; PCB1: 25.68; PCC1: 16.83 mg/L), epicatechin (EPI) 13.71 mg/L, caffeine (CAF) 0.90% and theobromine (TBR) 2.65%. In the cocoa bean shell, the variety CCN-51 presented a higher content of TPC (42.17 mg GAE/100 g) and TFC (20.57 mg CE/100 g). However, CAT (16.16 mg/g), CAF (0.35%) and TBR (1.28%) were higher in the Nacional X Trinitario cocoa type. The EPI presented no significant differences between the two samples studied (0.83 and 0.84 mg/g). The antioxidant activity values (ABTS, FRAP and ORAC methods) were higher in the samples of CCN-51 than in the Nacional X Trinitario type. The bean shell samples presented antioxidant values of 171.32, 192.22 and 56.87 mg Trolox equivalents (TE)/g, respectively, and the bean shell samples presented antioxidant values of 167.06, 160.06 and 52.53 mg TE/g, respectively. The antioxidant activity (ABTS, FRAP and ORAC) of the residues was correlated with the bioactive compounds of the mucilage and bean shells, showing a strong positive correlation (<0.99) with the procyanidins (B1, B2 and C1), EPI and CAT and a positive/moderate correlation (0.94) with methylxanthines.
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Affiliation(s)
- Wilma Llerena
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Iván Samaniego
- Departamento de Nutrición y Calidad, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Panamericana Sur km 1, Cutuglahua 171107, Ecuador
| | - Christian Vallejo
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Adner Arreaga
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Billy Zhunio
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - Zomayra Coronel
- Facultad de Ciencia de la Industria y la Producción, Universidad Técnica Estatal de Quevedo (UTEQ), km 7 1/2 vía Quevedo-El Empalme, Quevedo 120301, Ecuador
| | - James Quiroz
- Programa de Cacao, Instituto Nacional de Investigaciones Agropecuarias (INIAP), Litoral Sur Experimental Station, km 26 via Duran-El Tambo, Yaguachi 092406, Ecuador
| | - Ignacio Angós
- Departamento de Agronomía, Biotecnología y Alimentación, Universidad Pública de Navarra (UPNA), 31006 Pamplona, Spain
| | - Wilman Carrillo
- Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato (UTA), Av. Los Chasquis y Río Payamino, Ambato 180103, Ecuador
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de Barros HEA, Soares LS, Natarelli CVL, de Oliveira ALM, de Sousa Campos SA, Santos IA, de Carvalho EEN, de Barros Vilas Boas EV, Franco M. Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1981-1991. [PMID: 37206424 PMCID: PMC10188766 DOI: 10.1007/s13197-023-05732-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 03/12/2023] [Indexed: 05/21/2023]
Abstract
The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry. Graphical abstract
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Affiliation(s)
- Hanna Elisia Araújo de Barros
- Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil
- Food Science Department, Federal University of Lavras, Lavras, MG 37200-000 Brazil
| | | | - Caio Vinicius Lima Natarelli
- Graduate Program in Materials Science and Engineering, Federal University of São Carlos, São Carlos, São Paulo, 13565-905 Brazil
| | | | | | - Ingrid Alves Santos
- Departament of Exact Sciences and Natural, State University of Southweast Bahia, Itapetinga, Bahia 45700-000 Brazil
| | | | | | - Marcelo Franco
- Departament of Exact Sciences, State University of Santa Cruz, Ilhéus, Bahia 45662-900 Brazil
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Sánchez M, Laca A, Laca A, Díaz M. Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications. Antioxidants (Basel) 2023; 12:antiox12051028. [PMID: 37237894 DOI: 10.3390/antiox12051028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/28/2023] Open
Abstract
Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product.
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Affiliation(s)
- Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, 33006 Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, 33006 Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, 33006 Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, 33006 Oviedo, Spain
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Oñate-Gutiérrez JA, Díaz-Sánchez LM, Urbina DL, Pinzón JR, Blanco-Tirado C, Combariza MY. Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts. RSC Adv 2023; 13:12712-12722. [PMID: 37101532 PMCID: PMC10124160 DOI: 10.1039/d3ra01049j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 04/17/2023] [Indexed: 04/28/2023] Open
Abstract
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from lyophilized and ground cacao pod husk epicarp (CHE), were isolated by ultrasound-assisted solvent extraction, with yields between 11 and 14 wt%. The pigments exhibited UV-Vis flavonoid-related absorption bands at 283 nm and 323 nm and, only for the purple extract, reflectance bands in the 400-700 nm range. As per the Folin-Ciocalteu method, the CHE extracts contain high yields of antioxidant phenolic compounds amounting to 161.6, 153.9, and 167.9 mg GAE per g extract for the yellow, red, and purple samples, respectively. Phloretin, quercetin, myricetin, jaceosidin, and procyanidin B1 were among the main flavonoids identified by MALDI-TOF MS. A biopolymeric bacterial-cellulose matrix can effectively retain up to 541.8 mg of CHE extract per g of cellulose in dry weight. Also, MTT assays revealed that CHE extracts are non-toxic and increase viability in cultured VERO cells.
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Affiliation(s)
| | - Luis M Díaz-Sánchez
- Escuela de Química, Universidad Industrial de Santander Bucaramanga Santander Colombia
| | - Diana L Urbina
- Escuela de Química, Universidad Industrial de Santander Bucaramanga Santander Colombia
| | - Julio R Pinzón
- Escuela de Química, Universidad Industrial de Santander Bucaramanga Santander Colombia
| | | | - Marianny Y Combariza
- Escuela de Química, Universidad Industrial de Santander Bucaramanga Santander Colombia
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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Extraction and Characterization of Cocoa Bean Shell Cell Wall Polysaccharides. Polymers (Basel) 2023; 15:polym15030745. [PMID: 36772046 PMCID: PMC9921167 DOI: 10.3390/polym15030745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Cocoa bean shells (CBS), a by-product of the cocoa industry, from two cacao varieties and obtained after selected processing conditions (fermentation, drying, roasting) were characterized in terms of their chemical composition, where they were found to be a great source of carbohydrates, specifically dietary fiber, protein, ash, and polyphenols, namely quercetin, epicatechin, and catechin. Cell wall polysaccharides were isolated by alkaline extraction (0.5 M or 4 M KOH) and were found to be enriched primarily in pectic polysaccharides (80.6-86%) namely rhamnogalacturonan and arabinogalactan as well as hemi- cellulosic polysaccharides (13.9-19.4%). Overall, 0.5 M KOH polysaccharides were favored having provided a diverse profile of neutral sugars and uronic acids. When tested for the promotion of the growth of selected probiotic strains, CBS cell wall polysaccharides performed similarly or more than inulin and rhamnogalacturonan based on the prebiotic activity scores. The short-chain fatty acid profiles were characterized by high amounts of lactic acid, followed by acetic and propionic acid.
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Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds. Foods 2022; 11:foods11243966. [PMID: 36553708 PMCID: PMC9778104 DOI: 10.3390/foods11243966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/13/2022] Open
Abstract
Cocoa and cupuassu are evergreen Amazonian trees belonging to the genus Theobroma, with morphologically distinct fruits, including pods and beans. These beans are generally used for agri-food and cosmetics and have high fat and carbohydrates contents. The beans also contain interesting bioactive compounds, among which are polyphenols and methylxanthines thought to be responsible for various health benefits such as protective abilities against cardiovascular and neurodegenerative disorders and other metabolic disorders such as obesity and diabetes. Although these pods represent 50-80% of the whole fruit and provide a rich source of proteins, they are regularly eliminated during the cocoa and cupuassu transformation process. The purpose of this work is to provide an overview of recent research on cocoa and cupuassu pods and beans, with emphasis on their chemical composition, bioavailability, and pharmacological properties. According to the literature, pods and beans from cocoa and cupuassu are promising ecological and healthy resources.
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Barrios‐Rodríguez YF, Salas‐Calderón KT, Orozco‐Blanco DA, Gentile P, Girón‐Hernández J. Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202100061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Karen Tatiana Salas‐Calderón
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Dayana Alejandra Orozco‐Blanco
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Piergiorgio Gentile
- Newcastle University School of Engineering Claremont Road NE17RU Newcastle upon Tyne United Kingdom
| | - Joel Girón‐Hernández
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
- Northumbria University Department of Applied Sciences Ellison Pl NE18ST Newcastle upon Tyne United Kingdom
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13
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Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties. Food Chem 2022; 381:132215. [PMID: 35121316 DOI: 10.1016/j.foodchem.2022.132215] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 12/23/2021] [Accepted: 01/19/2022] [Indexed: 01/19/2023]
Abstract
The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bean shell powder (CSp). Five formulations with different percentages of CSp were used: 25%, 50%, 75%, 100% and 0% (control). The cakes were evaluated by technological characteristics (volume, texture profile, firmness and colour), antioxidant profile (DPPH, β-carotene/linoleic acid system, phenolic compounds, anthocyanins and tannins) and sensory tests (TDS and acceptance). The technological characteristics and antioxidant activity of the cakes were influenced by the different concentrations of CSp compared to the control sample. The cakes containing up to 75% CSp presented satisfactory sensory acceptance. Therefore, CSp has been revealed to be a prominent alternative substitute ingredient to be used promisingly in the food industry.
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Dewi SR, Stevens LA, Pearson AE, Ferrari R, Irvine DJ, Binner ER. Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Mass Balance and Compositional Analysis of Biomass Outputs from Cacao Fruits. Molecules 2022; 27:molecules27123717. [PMID: 35744842 PMCID: PMC9254743 DOI: 10.3390/molecules27123717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 01/27/2023] Open
Abstract
The global chocolate value chain is based exclusively on cacao beans (CBs). With few exceptions, most CBs traded worldwide are produced under a linear economy model, where only 8 to 10% of the biomass ends up in chocolate-related products. This contribution reports the mass balance and composition dynamics of cacao fruit biomass outputs throughout one full year of the crop cycle. This information is relevant because future biorefinery developments and the efficient use of cacao fruits will depend on reliable, robust, and time-dependent compositional and mass balance data. Cacao husk (CH), beans (CBs), and placenta (CP) constitute, as dry weight, 8.92 ± 0.90 wt %, 8.87 ± 0.52 wt %, and 0.57 ± 0.05 wt % of the cacao fruit, respectively, while moisture makes up most of the biomass weight (71.6 ± 2.29 wt %). CH and CP are solid lignocellulosic outputs. Interestingly, the highest cellulose and lignin contents in CH coincide with cacao’s primary harvest season (October to January). CB contains carbohydrates, fats, protein, ash, and phenolic compounds. The total polyphenol content in CBs is time-dependent, reaching maxima values during the harvest seasons. In addition, the fruit contains 4.13 ± 0.80 wt % of CME, a sugar- and nutrient-rich liquid output, with an average of 20 wt % of simple sugars (glucose, fructose, and sucrose), in addition to minerals (mainly K and Ca) and proteins. The total carbohydrate content in CME changes dramatically throughout the year, with a minimum of 10 wt % from August to January and a maximum of 29 wt % in March.
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Younes A, Li M, Karboune S. Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods. Crit Rev Food Sci Nutr 2022; 63:9111-9135. [PMID: 35467453 DOI: 10.1080/10408398.2022.2065659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the valorization purpose of this by-product material into prebiotic and functional ingredients. In addition, the cell-wall components of CBS can be combined through enzymatic feruloylation to obtain feruloylated oligo- and polysaccharides (FOs), further enhancing the techno-functional properties. FOs have attracted scientific attention due to their prebiotic, antimicrobial, anti-inflammatory and antioxidant functions inherent to their structural features. This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic approaches to extract and bio-transform bioactive components from the cell wall matrix of CBS were also discussed. Although nonspecific to CBS, studies were compiled to investigate efforts done to extract and produce feruloylated oligo- and polysaccharides from the cell wall materials.
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Affiliation(s)
- Amalie Younes
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Mingqin Li
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, Québec, Canada
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17
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Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27051625. [PMID: 35268725 PMCID: PMC8912039 DOI: 10.3390/molecules27051625] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 12/29/2022]
Abstract
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and β-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.
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18
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Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.12.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Porto de Souza Vandenberghe L, Kley Valladares-Diestra K, Amaro Bittencourt G, Fátima Murawski de Mello A, Sarmiento Vásquez Z, Zwiercheczewski de Oliveira P, Vinícius de Melo Pereira G, Ricardo Soccol C. Added-value biomolecules' production from cocoa pod husks: A review. BIORESOURCE TECHNOLOGY 2022; 344:126252. [PMID: 34728361 DOI: 10.1016/j.biortech.2021.126252] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/24/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
Cocoa beans are produced through on-farm processing where residual biomass is discarded, including cocoa pod husks (CPH), cocoa bean shells and cocoa sweatings. CPH represents about 80% of these residues that are generated during the initial cocoa bean processing steps and their disposal occupies large areas, causing social and environmental concerns. In the last decades, the lignocellulosic composition of CPH has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of CPH in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the exploitation of CPH, including pre-treatment methods for the production of different biomolecules. Great perspectives and innovations were found concerning CPH exploitation and valorisation, but still more efforts are needed to valorise this potential feedstock and give support to producers in-development countries.
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Affiliation(s)
- Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil.
| | - Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Gustavo Amaro Bittencourt
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Ariane Fátima Murawski de Mello
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Zulma Sarmiento Vásquez
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | | | - Gilberto Vinícius de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
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20
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Cura JK, Basilio A, Llagas MCDL. Antidiabetic, anti-inflammatory and cytotoxic potential of Theobroma cacao Linn. husk aqueous extracts. CLINICAL PHYTOSCIENCE 2021. [DOI: 10.1186/s40816-021-00320-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Abstract
Background
Theobroma cacao Linn. husks are considered agricultural wastes, but studies show that they exhibit natural compounds that may be used in alternative medicine. Hence, this study was conducted to determine the antidiabetic, anti-inflammatory, and cytotoxic potential of T. cacao husk aqueous extracts (TCE).
Results
A significantly higher glucose dialysis retardation index (GDRI) was shown by 10% TCE than the rest of the concentrations (1%, 3%, 5%, 7%) (P<0.05), and its activity is comparable with 5% Metformin (positive control) after 30 min, 60 min, 120 min and 180 min of incubation. The 7% TCE also showed significantly higher GDRI than the 5%, 3%, and 1% concentrations (P<0.05), and its activity is comparable with 5% Metformin after 60 min and 180 min of incubation. Moreover, 10% TCE exhibited a significantly higher glucose uptake percentage than the rest of the samples (P<0.05) and has activity comparable with 5% Metformin. The anti-inflammatory assay showed a significantly higher inhibition rate of 10% TCE than the rest of the concentrations (P<0.05), and its activity is comparable with 5% Diclofenac (positive control). The cytotoxicity assay showed that the percentage mortality of brine shrimps after 24 h of exposure to the different TCE samples is less than 50%.
Conclusion
This study concludes that T. cacao husk aqueous extract has potential antidiabetic and anti-inflammatory properties without being toxic to cells.
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21
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Yahya M, Ginting B, Saidi N. In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from Theobroma cacao L. Pod Husk: Potential Utilization in Foods. Molecules 2021; 26:6915. [PMID: 34834006 PMCID: PMC8618026 DOI: 10.3390/molecules26226915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 01/13/2023] Open
Abstract
Increasing production of cocoa (Theobroma cacao L.) leads to a higher environmental burden due to its solid waste generation. Cocoa pod husk, one of the major solid wastes of cocoa production, contains rich bioactive compounds unveiling its valorization potential. With that in mind, our research aimed to explore the biological and antioxidant activities of aqueous extracts from cocoa pod husks. In this present work, cocoa pod husk was extracted using water and subsequentially partitioned using n-hexane, ethyl acetate, and methanol. The antimicrobial investigation revealed that the ethyl acetate solubles were active against the Staphylococcus aureus, Escherichia coli, and Candida albicans, where at a 20% w/v concentration, the inhibition diameters were 6.62 ± 0.10, 6.52 ± 0.02, and 11.72 ± 0.36 mm, respectively. The extracts were found non-toxic proven by brine shrimp lethality tests against Artemia salina with LC50 scores ranging from 74.1 to 19,054.6 μg/mL. The total phenolic content and total flavonoid content were obtained in the range of 47.44 to 570.44 mg/g GAE and 1.96 to 4.34 mg/g QE, respectively. Antioxidant activities of the obtained extracts were revealed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay with EC50 reached as low as 9.61 μg/mL by the ethyl acetate soluble. Phytochemical screening based on gas chromatography-mass spectroscopy analysis on the sample with the highest antioxidant activities revealed the dominant presence of three phytosterols, namely gamma-sitosterol, stigmasterol, and campesterol.
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Affiliation(s)
- Mustanir Yahya
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia; (B.G.); (N.S.)
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22
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Valdés García A, Domingo Martínez MI, Ponce Landete M, Prats Moya MS, Beltrán Sanahuja A. Potential of Industrial Pineapple ( Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources. Antioxidants (Basel) 2021; 10:1767. [PMID: 34829638 PMCID: PMC8615117 DOI: 10.3390/antiox10111767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/02/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box-Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.
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Affiliation(s)
| | | | | | | | - Ana Beltrán Sanahuja
- Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain; (A.V.G.); (M.I.D.M.); (M.P.L.); (M.S.P.M.)
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23
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Rebollo-Hernanz M, Cañas S, Taladrid D, Segovia Á, Bartolomé B, Aguilera Y, Martín-Cabrejas MA. Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118779] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Pinho LS, Silva MP, Thomazini M, Cooperstone JL, Campanella OH, Costa Rodrigues CE, Favaro‐Trindade CS. Guaraná (
Paullinia cupana
) by‐product as a source of bioactive compounds and as a natural antioxidant for food applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15854] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | - Marluci Palazzolli Silva
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
| | - Marcelo Thomazini
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
| | - Jessica L. Cooperstone
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
- Department of Horticulture and Crop Science College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology College of Food, Agricultural, and Environmental Sciences Ohio State University Columbus OH USA
| | | | - Carmen Sílvia Favaro‐Trindade
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo São Paulo Brazil
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25
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Campione A, Pauselli M, Natalello A, Valenti B, Pomente C, Avondo M, Luciano G, Caccamo M, Morbidini L. Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese. Animal 2021; 15:100243. [PMID: 34087758 DOI: 10.1016/j.animal.2021.100243] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/26/2021] [Accepted: 03/29/2021] [Indexed: 10/21/2022] Open
Abstract
In this study, we hypothesized that dietary cocoa bean shell (CBS) as a partial replacer of human edible cereal grains in the diet of lactating ewes may affect performance and milk and cheese composition. Twenty Comisana lactating ewes allotted into control (CTRL; n = 10) or cocoa (CBS; n = 10) group received alfalfa hay ad libitum and 800 g of conventional (CTRL) or experimental (CBS) concentrate containing 11.7% CBS to partially replace corn and barley of the CTRL concentrate. Milk yield and composition did not differ between groups, and only urea concentration was lower in CBS milk. Dietary CBS increased cheese fat and reduced protein percentage in CBS group. Fatty acid composition of rumen content partially reflected that of the ingested diet, with total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), 16:0, 18:0 and 18:1c9 greater in the CBS group. Moreover, all the identified trans- and cis-18:1 isomers were greater in CBS rumen content. Milk and cheese showed a similar fatty acid composition. Total MUFAs were greater in milk and cheese of CBS, mainly due to the proportion of 18:1c9, and conversely, total polyunsaturated fatty acids (PUFA), PUFAn-6 and PUFAn-6-to-PUFAn-3 ratio was greater in CTRL group. Concluding, the inclusion of CBS in the diet of lactating ewes within the limit imposed by the current legislation did not cause detrimental effects on animal performance and milk composition. Interestingly, dietary CBS reduced milk urea concentration probably due to the phenols contained in CBS concentrate. However, our results support that biohydrogenation was weakly impaired by dietary CBS. Finally, CBS negatively affected cheese nutritional characteristics due to lower protein and greater fat content, but improved fat health indexes in milk and cheese.
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Affiliation(s)
- A Campione
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - M Pauselli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - A Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - B Valenti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - C Pomente
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - M Avondo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - G Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - M Caccamo
- Consorzio per la Ricerca nel settore della Filiera Lattiero-Casearia e dell'Agroalimentare, S.P. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - L Morbidini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
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26
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Effect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9915797. [PMID: 34036096 PMCID: PMC8121573 DOI: 10.1155/2021/9915797] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 04/22/2021] [Indexed: 12/03/2022]
Abstract
Cocoa bean shell (CBS) is a by-product with aromatic characteristics that can enhance the aroma and bioactivity of herbal infusions. This study was aimed to determine the effect of the addition of cocoa bean shell on the metabolite profile and antioxidant activity of infusions made with Ilex guayusa and Vernonanthura patens and their mixtures. Metabolite profile was analyzed by gas chromatography–mass spectrometry combined with multivariate analysis. Total polyphenol content and flavonoids were determined by the Folin-Ciocalteu method and by the flavonoid-AlCl3 complex, respectively. Antioxidant activities were measured by the decolorization assay of the 2,2-diphenyl-1-picrylhydrazyl radical and the ferric reducing antioxidant power. The results revealed that the addition of CBS increases the content of phenolic acids in the infusions (caffeic acid, 4-hydroxybenzoic acid, and pyrocatechol). Nonetheless, the antioxidant activity of the infusions decreased with the addition of CBS (16.21 to 2.74 TEAC). Carboxylic acids and derivatives, major compounds present in the infusions prepared with V. patens, were the metabolites that showed the highest correlation with the antioxidant activity. This study suggests that the infusions made with CBS present a profile of metabolites different from the infusions of I. guayusa, V. patens, and their mixtures.
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27
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Orejuela-Escobar LM, Landázuri AC, Goodell B. Second generation biorefining in Ecuador: Circular bioeconomy, zero waste technology, environment and sustainable development: The nexus. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.01.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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28
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Delgado-Ospina J, Lucas-González R, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Martuscelli M, Chaves-López C. Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain. Heliyon 2021; 7:e06799. [PMID: 33898851 PMCID: PMC8060597 DOI: 10.1016/j.heliyon.2021.e06799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/19/2021] [Accepted: 04/10/2021] [Indexed: 11/21/2022] Open
Abstract
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw -1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g-1) and isoquercetin (1.04 ± 0.09 mg g-1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3-37.4%) and flavonoids (2.9 ± 0.1 mg RE g-1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.
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Affiliation(s)
- Johannes Delgado-Ospina
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, 76001, Cali, Colombia
| | - Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Maria Martuscelli
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Clemencia Chaves-López
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
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Hennessey-Ramos L, Murillo-Arango W, Vasco-Correa J, Paz Astudillo IC. Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks ( Theobroma cacao L.) Using Celluclast ® 1.5 L. Molecules 2021; 26:1473. [PMID: 33803082 PMCID: PMC7963153 DOI: 10.3390/molecules26051473] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/24/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g-1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.
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Affiliation(s)
- Licelander Hennessey-Ramos
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
- Área de Agroindustria, Servicio Nacional de Aprendizaje—SENA, km 5, vía El Espinal—Ibagué, Dindalito 733527, Colombia
| | - Walter Murillo-Arango
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
| | - Juliana Vasco-Correa
- Department of Agricultural and Biological Engineering, Penn State University, State College, PA 16802, USA;
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30
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Mariatti F, Gunjević V, Boffa L, Cravotto G. Process intensification technologies for the recovery of valuable compounds from cocoa by-products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102601] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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31
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Sarkar T, Salauddin M, Pati S, Sheikh HI, Chakraborty R. Application of raw and differently dried Pineapple (
Ananas comosus
) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15233] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
- Malda Polytechnic West Bengal State Council of Technical EducationGovt. of West Bengal India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
| | - Siddhartha Pati
- Institute of Tropical Biodiversity and Sustainable Development University Malaysia Terengganu Terengganu Malaysia
- Research Division Association for Biodiversity Conservation and Research (ABC) Odisha India
| | - Hassan I. Sheikh
- Faculty of Fisheries and Food Science University Malaysia Terengganu Kuala Terengganu Malaysia
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering Faculty of Engineering and Technology Jadavpur University Jadavpur India
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32
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Nguyen VT, Le MD, Nguyen TTT, Khong TT, Nguyen VH, Nguyen HN, Huynh BND, Tran HTM, Trang TS. Microwave‐assisted extraction for optimizing saponin yield and antioxidant capacity from cacao pod husk (
Theobroma cacao
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Van Tang Nguyen
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Minh Duong Le
- Department of Agriculture and Rural Development Bac Lieu Vietnam
- Department of Marine Science University of Otago Dunedin New Zealand
| | - Trang Thi Thuy Nguyen
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
| | - Thang Trung Khong
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
| | - Van Hoa Nguyen
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
| | - Huu Nghia Nguyen
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
| | - Bao Nguyen Duy Huynh
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Hanh Thi My Tran
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
| | - Trung Si Trang
- Research, Development and Teaching Group on Functional Foods Nha Trang University Nha Trang Vietnam
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33
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Hernández-Hernández C, Fernández-Cabanás VM, Rodríguez-Gutiérrez G, Bermúdez-Oria A, Morales-Sillero A. Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107526] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Lee CL, Chang CC, Kuo HW, Cheng W. Pectin of cacao pod husk, an efficient immunostimulant for white shrimp, Litopenaeus vannamei. FISH & SHELLFISH IMMUNOLOGY 2020; 107:357-366. [PMID: 33132175 DOI: 10.1016/j.fsi.2020.10.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 05/19/2023]
Abstract
The disposal of cacao pod husk, a byproduct of cacao bean processing, can cause serious adverse environmental impacts, motivating scientist to explore and develop potential beneficial applications of this resource. Dried cacao pod husk was extracted with ethanol to obtain a 10.6% pectin of cacao pod husks (pCPH), and its effects on the immunocompetence of Litopenaeus vannamei were estimated. Measured variables included total haemocyte count, differential haemocyte count, phenoloxidase activity, respiratory bursts, as well as phagocytic activity and clearance efficiency against Vibrio alginolyticus after receiving pCPH at 0, 1.5, 3, and 6 μg shrimp-1 for 0, 1, 3 and 7 days via injection, and their resistance to thermal stress and V. alginolyticus infection were further evaluated. No significant differences were observed in total haemocyte count, differential haemocyte count, and respiratory bursts in shrimp receiving pCPH at 1.5 μg shrimp-1 for 1 day; however, these variables were significantly elevated after 3 days of injection, compared to the control group. The significantly increased phenoloxidase activity was assessed in shrimp receiving pCPH at 1.5, 3 and 6 μg shrimp-1 within 3 days, and activity returned to the baseline after 7 days. Furthermore, the reduced phenoloxidase activity per granulocytes or respiratory bursts per haemocytes maintained homeostasis following the variation of haemogram. For gene expression assessments in haemocytes, the immune-related genes of the lipopolysaccharide and β-1,3-glucan binding protein, prophenoloxidase II and anti-lipopolysaccharide factor as well as innate immune signaling pathway-related genes of toll-like receptors 1 and 3 significantly increased after shrimp received pCPH for 1 day. The increases in phagocytic activity and clearance efficiency were only detected in shrimp receiving pCPH at 6 μg shrimp-1 within 7 days, compared to the control. There was no significant difference in the mortality ratio of shrimp against hyperthermal stress when they received pCPH for 1 day, and the significant higher resistance to hypothermal stress and V. alginolyticus infection were found in shrimp received pCPH at 6 μg shrimp-1 for 1 days than those in the other treatments. It is therefore found that pCPH triggers immune responses serving as an immunostimulant capable of enhancing resistance against V. alginolyticus and hypothermal stress.
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Affiliation(s)
- Chia-Ling Lee
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan
| | - Chin-Chyuan Chang
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan
| | - Hsin-Wei Kuo
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan
| | - Winton Cheng
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung, 91201, ROC, Taiwan.
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35
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Hua M, Sun Y, Shao Z, Lu J, Lu Y, Liu Z. Functional soluble dietary fiber from ginseng residue: Polysaccharide characterization, structure, antioxidant, and enzyme inhibitory activity. J Food Biochem 2020; 44:e13524. [PMID: 33073381 DOI: 10.1111/jfbc.13524] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 09/25/2020] [Accepted: 09/28/2020] [Indexed: 01/19/2023]
Abstract
Ginseng (Panax ginseng C.A. Meyer) is the most famous edible Chinese herbal medicine. In the present study, soluble dietary fiber of ginseng (ginseng-SDF, 8.98% content) was extracted from ginseng residue, and its physicochemical characterization, structure, and biological activities were studied. Ginseng-SDF was an acidic heteropolysaccharide (uronic acid, 4.42% content) rich in protein, amino acids, and mineral elements. Glucose was its main monosaccharide composition (58.03%). Ginseng-SDF had a porous microstructure, a typical cellulose I structure and a large number of hydroxyl functional groups. These chemical composition and structural characteristics gave ginseng-SDF a good water solubility (98.56%), oil-holding capacity (OHC) (3.01 g/g), and biological activities, as the antioxidant activity (13.35 μM TE/g, 105.17 μM TE/g, 54.20 μM TE/g for DPPH, ABTs, and FRAP assays, respectively), glucose diffusion retardation index (GDRI, 33.33%-7.43%), and α-amylase/α-glucosidase inhibitory activities (IC50 , 6.70 mg/ml, and 4.89 mg/ml, respectively). The results suggested that ginseng residue is a valuable source of functional dietary fiber, and the ginseng-SDF has a potential use in antioxidant and hypoglycemic foods. PRACTICAL APPLICATIONS: Ginseng has long been popular as a health food in Asia, North America, and Europe. Ginseng residue is rich in polysaccharides, dietary fiber, proteins, and other components, which is also of great research value. However, there are few studies focus on the soluble dietary fiber of ginseng at present. The research shows that ginseng residue is a valuable source of functional dietary fiber. The chemical components and structural characteristics give ginseng-SDF a noteworthy antioxidant activity and enzyme inhibitory activity in vitro. These properties and biological activities indicate that ginseng-SDF has application value in antioxidant and hypoglycemic foods.
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Affiliation(s)
- Mei Hua
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Yinshi Sun
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zijun Shao
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Jiaxi Lu
- The Hague University of Applied Science, The Hague, the Netherlands
| | - Yushun Lu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
| | - Zhengbo Liu
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun, China
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36
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Cádiz-Gurrea MDLL, Fernández-Ochoa Á, Leyva-Jiménez FJ, Guerrero-Muñoz N, Villegas-Aguilar MDC, Pimentel-Moral S, Ramos-Escudero F, Segura-Carretero A. LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications. Molecules 2020; 25:E3177. [PMID: 32664612 PMCID: PMC7397285 DOI: 10.3390/molecules25143177] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 02/07/2023] Open
Abstract
Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.
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Affiliation(s)
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Francisco Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Noelia Guerrero-Muñoz
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
| | - María del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, Lima 15024, Peru;
- Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, Lima 15024, Peru
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
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37
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Mellinas A, Jiménez A, Garrigós M. Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109361] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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38
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Rinaldi M, Littardi P, Paciulli M, Caligiani A, Chiavaro E. Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03513-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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39
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Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution. SUSTAINABILITY 2020. [DOI: 10.3390/su12103981] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphenols, methylxanthines, etc. However, despite its favorable composition, cocoa shell often cannot be used directly in food production because it may contain components that are harmful for human health. Cocoa shell can carry mycotoxins, different microorganisms, polycyclic aromatic hydrocarbons, and heavy metals. High voltage electrical discharge presents a novel non-thermal method that has great potential for the decontamination of waste materials and can also be used for extraction of valuable compounds from cocoa shell.
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40
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Rojo-Poveda O, Barbosa-Pereira L, Zeppa G, Stévigny C. Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 2020; 12:E1123. [PMID: 32316449 PMCID: PMC7230451 DOI: 10.3390/nu12041123] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/11/2020] [Accepted: 04/15/2020] [Indexed: 01/07/2023] Open
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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Affiliation(s)
- Olga Rojo-Poveda
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;
| | - Giuseppe Zeppa
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Caroline Stévigny
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
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41
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Wongkaew M, Sommano SR, Tangpao T, Rachtanapun P, Jantanasakulwong K. Mango Peel Pectin by Microwave-Assisted Extraction and its Use as Fat Replacement in Dried Chinese Sausage. Foods 2020; 9:foods9040450. [PMID: 32272742 PMCID: PMC7231197 DOI: 10.3390/foods9040450] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 01/30/2023] Open
Abstract
In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.
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Affiliation(s)
- Malaiporn Wongkaew
- Major of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
- Programme of Food Production and Innovation, Faculty of Integrated of Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- Correspondence:
| | - Tibet Tangpao
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
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42
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An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers. SUSTAINABILITY 2020. [DOI: 10.3390/su12062174] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.
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Felice F, Fabiano A, De Leo M, Piras AM, Beconcini D, Cesare MM, Braca A, Zambito Y, Di Stefano R. Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study. Antioxidants (Basel) 2020; 9:E132. [PMID: 32028655 PMCID: PMC7070601 DOI: 10.3390/antiox9020132] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/30/2020] [Accepted: 01/31/2020] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Recent studies have highlighted the importance of cherry and cocoa extracts consumption to protect cells from oxidative stress, paying particular attention to cocoa by-products. This study aims to investigate the protective effect of cocoa husk extract (CHE) and cherry extracts (CE) against ROS-induced oxidative stress in Human Umbilical Vein Endothelial Cells (HUVECs). METHODS CE and CHE had antioxidant activity characterized by total polyphenols content (TPC). HUVECs were treated for 2 h and 24 h with increasing TPC concentrations of CE and CHE (5-10-25-50-100 µg Gallic Acid Equivalent (GAE)/mL) and then with H2O2 for 1 h. Cell viability and ROS production were evaluated. CE and CHE polyphenols permeability on excised rat intestine were also studied. RESULTS CE and CHE showed a similar antioxidant activity (2.5 ± 0.01 mmol Fe2+/100 g FW (fresh weight) and 2.19 ± 0.09 mmol Fe2+/100 g FW, respectively, p > 0.05) whereas CHE had a higher TPC (7105.0 ± 96.9 mg GAE/100 g FW) than CE (402.5 ± 8.4 mg GAE/100 g), p < 0.05. The in vitro viability assay showed that both extracts were non-cytotoxic. CHE resulted in protection against ROS at lower concentrations than CE. CHE showed a 2-fold higher apparent permeability compared to CE. CONCLUSIONS CHE represents a high-value antioxidant source, which is interesting for the food and pharmaceutical industries.
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Affiliation(s)
- Francesca Felice
- Cardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, Italy; (M.M.C.); (R.D.S.)
| | - Angela Fabiano
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
| | - Marinella De Leo
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Anna Maria Piras
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
| | - Denise Beconcini
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
| | - Maria Michela Cesare
- Cardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, Italy; (M.M.C.); (R.D.S.)
- Department of Life Sciences, University of Siena, Siena 53100, Italy
| | - Alessandra Braca
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Ylenia Zambito
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (A.F.); (M.D.L.); (A.M.P.); (D.B.); (A.B.); (Y.Z.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
| | - Rossella Di Stefano
- Cardiovascular Research Laboratory, Department of Surgical, Medical and Molecular Pathology and Critical Care Medicine, University of Pisa, 56100 Pisa, Italy; (M.M.C.); (R.D.S.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, 56100 Pisa, Italy
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Choi JH, Kim N, Kim GW, Choi HY. Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period. Food Sci Anim Resour 2019; 39:918-933. [PMID: 31950108 PMCID: PMC6949522 DOI: 10.5851/kosfa.2019.e77] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/18/2019] [Accepted: 10/19/2019] [Indexed: 11/24/2022] Open
Abstract
Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.
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Affiliation(s)
- Jin-Hee Choi
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
| | - Nami Kim
- Department of Food Service Management and
Nutrition,Kongju National University, Yesan 32439,
Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439,
Korea
| | - Hae Yeon Choi
- Department of Food Service Management and
Nutrition,Kongju National University, Yesan 32439,
Korea
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45
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Mellinas C, Jiménez A, Garrigós MDC. Microwave-Assisted Green Synthesis and Antioxidant Activity of Selenium Nanoparticles Using Theobroma Cacao L. Bean Shell Extract. Molecules 2019; 24:E4048. [PMID: 31717413 PMCID: PMC6891266 DOI: 10.3390/molecules24224048] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 11/02/2019] [Accepted: 11/06/2019] [Indexed: 12/26/2022] Open
Abstract
Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent. Response surface methodology is used to obtain optimal synthesis conditions. The effect of microwave power, irradiation time and amount of Na2SeO3 are evaluated on crystalline size by X-Ray Diffraction (XRD) and Z-potential by Dynamic Light Scattering (DLS) using a central composite design (CCD). Optimal synthesis conditions are determined as 15.6 min, 788.6 W and 0.14 g of sodium selenite using 50 mL of Theobroma cacao L. bean shell extract. The successful biosynthesis of SeNPs is confirmed by UV-visible and Fourier Transformed Infrared (FTIR) spectroscopic analyses. The XRD pattern and Raman spectra show the presence of trigonal and amorphous synthesized SeNPs. Spherical SeNPs are observed by Transmission Electron Microscopy (TEM) with a particle size of 1-3 nm in diameter, at least one order of magnitude lower than those previously reported. The obtained SeNPs can be stable up to 55 days at 4 °C. Additionally, the SeNPs show an excellent antioxidant performance by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, with potential application in different sectors, such as food, medical and pharmaceutical.
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Affiliation(s)
| | | | - María del Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, 03690 San Vicente del Raspeig, Alicante, Spain; (C.M.); (A.J.)
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46
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Choi J, Kim N, Choi HY, Han YS. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages. Food Sci Anim Resour 2019; 39:742-755. [PMID: 31728444 PMCID: PMC6837902 DOI: 10.5851/kosfa.2019.e62] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 09/03/2019] [Accepted: 09/05/2019] [Indexed: 11/06/2022] Open
Abstract
Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.
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Affiliation(s)
- Jinhee Choi
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
| | - Nami Kim
- Department of Food Service Management and
Nutrition, Kongju National University, Yesan 32439,
Korea
| | - Hae Yeon Choi
- Department of Food Service Management and
Nutrition, Kongju National University, Yesan 32439,
Korea
| | - Young Sil Han
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310,
Korea
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Rebollo-Hernanz M, Zhang Q, Aguilera Y, Martín-Cabrejas MA, Gonzalez de Mejia E. Relationship of the Phytochemicals from Coffee and Cocoa By-Products with their Potential to Modulate Biomarkers of Metabolic Syndrome In Vitro. Antioxidants (Basel) 2019; 8:E279. [PMID: 31387271 PMCID: PMC6721099 DOI: 10.3390/antiox8080279] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/28/2019] [Accepted: 08/02/2019] [Indexed: 12/18/2022] Open
Abstract
This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro. We characterized the phytochemical profile of extracts from coffee husk, coffee silverskin, and cocoa shell and evaluated their in vitro biological activity in RAW264.7 macrophages and 3T3-L1 adipocytes. Pearson correlations and principal component regressions were performed to find the contribution of phytochemicals and underlying mechanisms of action. Coffee husk and silverskin extracts were mainly composed of caffeine and chlorogenic acid. Major components in cocoa shell included theobromine and protocatechuic acid. Both coffee and cocoa by-product extracts effectively reduced inflammatory markers in macrophages and adipocytes (NO, PGE2, TNF-α, MCP-1, and IL-6) and the production of reactive oxygen species (21.5-66.4%). Protocatechuic and chlorogenic acids, together with caffeine, were suggested as main contributors against inflammation and oxidative stress. Furthermore, extracts reduced lipid accumulation (4.1-49.1%) in adipocytes by regulating lipolysis and inducing adipocyte browning. Gallic and chlorogenic acids were associated with reduced adipogenesis, and caffeine with adipocyte browning. Extracts from coffee and cocoa by-products also modulated the phosphorylation of insulin receptor signaling pathway and stimulated GLUT-4 translocation (52.4-72.9%), increasing glucose uptake. The insulin-sensitizing potential of the extracts was mainly associated with protocatechuic acid. For the first time, we identified the phytochemicals from coffee and cocoa by-products and offered new insights into their associations with biomarkers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Qiaozhi Zhang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310000, China
| | - Yolanda Aguilera
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Maria A Martín-Cabrejas
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049 Madrid, Spain
- Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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48
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Rebollo-Hernanz M, Zhang Q, Aguilera Y, Martín-Cabrejas MA, de Mejia EG. Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro. Mol Nutr Food Res 2019; 63:e1801413. [PMID: 31018035 DOI: 10.1002/mnfr.201801413] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 03/10/2019] [Indexed: 12/12/2022]
Abstract
SCOPE The aim is to assess the action of an aqueous extract from cocoa shell (CAE) and its main phenolic compounds to prevent the loss of obesity-induced mitochondrial function and insulin sensitivity, targeting inflammation between macrophages-adipocytes in vitro. METHODS AND RESULTS CAE (31-500 µg mL-1 ) inhibits 3T3-L1 adipocytes lipid accumulation and induces browning during differentiation. LPS-stimulated RAW264.7 macrophages show reduced inducible nitric oxide synthase and cyclooxygenase-2 expression and lowered pro-inflammatory cytokine production when treated with CAE and pure phenolics. Inflammatory crosstalk created by stimulating adipocytes with macrophage-conditioned media (CM) is arrested; CAE diminishes tumor necrosis factor-α (67%) and promotes adiponectin secretion (12.3-fold). Mitochondrial function, measured by reactive oxygen species production, mitochondrial content, and activity, is preserved in CM-treated adipocytes through up-regulating peroxisome proliferator-activated receptor gamma coactivator 1-α expression. Increases in insulin receptor (9-fold), phosphoinositide 3-kinase (3-fold), protein kinase B (4-fold) phosphorylation, and a decrease in insulin receptor substrate 1 serine phosphorylation induce increased glucose uptake (34%) and glucose transporter 4 translocation (14-fold) in CM-induced adipocytes. CONCLUSION CAE phenolics promote a beige phenotype in adipocytes. Macrophages-adipocytes inflammatory interaction is reduced preventing mitochondrial dysfunction and insulin resistance. For the first time, CAE shows a positive effect on adipogenesis and inflammation-related disorders.
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Affiliation(s)
- Miguel Rebollo-Hernanz
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049, Madrid, Spain.,Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain.,Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, 61801, USA
| | - Qiaozhi Zhang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, 61801, USA.,College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yolanda Aguilera
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049, Madrid, Spain.,Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Maria A Martín-Cabrejas
- Institute of Food Science Research, CIAL (UAM-CSIC), 28049, Madrid, Spain.,Department of Agricultural Chemistry and Food Science, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, 61801, USA
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49
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Vásquez ZS, de Carvalho Neto DP, Pereira GVM, Vandenberghe LPS, de Oliveira PZ, Tiburcio PB, Rogez HLG, Góes Neto A, Soccol CR. Biotechnological approaches for cocoa waste management: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 90:72-83. [PMID: 31088675 DOI: 10.1016/j.wasman.2019.04.030] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 04/09/2019] [Accepted: 04/13/2019] [Indexed: 06/09/2023]
Abstract
Cocoa beans provide raw materials for global food industries valued in excess of $47 billion in world exportations. Through on-farm processing, about 80% of cocoa fruit is discarded as residual biomass, including cocoa pod husks, cocoa bean shells and cocoa sweatings. Farmers routinely discard these residues/by-products during the initial cocoa bean processing steps, occupying vast areas and raising social and environmental concerns. Alternatively, this residual biomass is used as cocoa tree fertilizer. However, its disposal is performed without proper treatment, resulting in putrid odors and plant diseases. Recently, some studies have reported the use of cocoa by-products in the production of high-value-adding molecules with potential applications in the food, pharmaceutical and cosmetic industries. In this aspect, biotechnological approaches have been shown to be a viable alternative for the transformation of this residual biomass into fine products. This article reviews the biotechnological approaches implemented for the management and exploitation of cocoa by-product. Related topics on cocoa production and residual biomass generation, sustainability and valorization of cocoa chain are addressed and discussed.
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Affiliation(s)
- Zulma S Vásquez
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
| | - Dão P de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
| | - Gilberto V M Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
| | - Luciana P S Vandenberghe
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil.
| | - Priscilla Z de Oliveira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
| | - Patrick B Tiburcio
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
| | - Hervé L G Rogez
- Centre for Valorisation of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, 66075-750 Belém, PA, Brazil
| | - Aristóteles Góes Neto
- Federal University of Minas Gerais, Institute of Biological Sciences, 31270-901 Belo Horizonte, MG, Brazil
| | - Carlos R Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-980 Curitiba, PR, Brazil
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50
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Hidalgo I, Ortiz A, Sanchez-Pardo M, Garduño-Siciliano L, Hernández-Ortega M, Villarreal F, Meaney E, Najera N, Ceballos GM. Obesity and Cardiovascular Risk Improvement Using Cacao By-Products in a Diet-Induced Obesity Murine Model. J Med Food 2019; 22:567-577. [PMID: 31021307 DOI: 10.1089/jmf.2018.0210] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
In the production of chocolate, only cocoa seeds are used, generating by-products that are generally discarded, increasing the risk of environmental contamination. Given fiber, carbohydrates, proteins, and flavonoid content the use of cacao pod husks can generate nutraceutical products for human consumption. In contrast, obesity represents a major public health problem worldwide. Cacao derivatives are able to modulate overweight and lipid disorders. The objective of present work was to prepare and characterize products using cacao by-products and analyze their effects on altered cardiometabolic risk markers in an obesity model induced by high fat diet and fructose ingestion in rats. The effects of a pellet and extracts made with outer pod husk and kernel husk for 5 weeks were analyzed in an obesity rat model. The treatments significantly decreased body weight by 39%, systolic blood pressure by 27%, triglycerides by 55%, total cholesterol by 24%, low-density lipoprotein cholesterol by 37%, and the triglycerides/high-density lipoprotein ratio by 54%. Cacao by-products improved the metabolic function of obese animals, without causing secondary effects.
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Affiliation(s)
- Isabel Hidalgo
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Alicia Ortiz
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - María Sanchez-Pardo
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - Leticia Garduño-Siciliano
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - Marcela Hernández-Ortega
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Francisco Villarreal
- 3 Department of Medicine, School of Medicine, University of California, San Diego, La Jolla, California
| | - Eduardo Meaney
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Nayelli Najera
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Guillermo Manuel Ceballos
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
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