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Kim JS, Woo HE, Chu JH, Choi JH, Choi HY. Quality characteristics and antioxidant activity of meringue Jeung-pyun with different amounts of cacao bean husk. Food Sci Biotechnol 2024; 33:817-829. [PMID: 38371685 PMCID: PMC10866830 DOI: 10.1007/s10068-023-01404-z] [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: 02/09/2023] [Revised: 06/20/2023] [Accepted: 07/24/2023] [Indexed: 02/20/2024] Open
Abstract
In this study, we aimed to investigate the quality characteristics, antioxidant activity, and sensory traits of meringue Jeung-pyun with different amounts of cacao bean husk powder. Based on our analyses, high cacao bean husk content resulted in an increase in certain Jeung-pyun qualities, such as the L values, b values, hardness, gumminess, and number of pores, whereas the moisture content, pH, pore size, adhesiveness, cohesiveness, and chewiness significantly decreased. Electronic tongue analysis showed that the intensity of sourness, saltiness, and umami increased with the amount of cacao bean husk added. For the sensory characteristics, C6 demonstrated the highest ranking for all test items. Furthermore, it was found that the addition of cacao bean husks increased the antioxidant activity of the Jeung-pyun (p < 0.001). Therefore, these results suggest that Jeung-pyun produced with a mixing ratio of C6 has excellent qualities, antioxidant activities, and sensory characteristics.
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Affiliation(s)
- Jin-Seong Kim
- Department of Food Service Management and Nutrition, Kongju National University, Yesan-gun, Chungcheongnam-do 32439 Republic of Korea
| | - Hye-Eun Woo
- Department of Food Service Management and Nutrition, Kongju National University, Yesan-gun, Chungcheongnam-do 32439 Republic of Korea
| | - Ji-Hye Chu
- Department of Food Service Management and Nutrition, Kongju National University, Yesan-gun, Chungcheongnam-do 32439 Republic of Korea
| | - Jin-Hee Choi
- Department of Food Science and Nutrition, Daejin University, 1007, Pocheon-si, Gyeonggi-do 11159 Republic of Korea
| | - Hae-Yeon Choi
- Department of Food Service Management and Nutrition, Kongju National University, Yesan-gun, Chungcheongnam-do 32439 Republic of Korea
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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: 1] [Impact Index Per Article: 0.5] [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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Kibriya S, Srinivasan I, Setty JV, Anu S, Khan BS. Characterization of Cocoa Bean Husk Extract Particles and its Comparison as a Mouthrinse with Different Vehicles in Children aged 7-12 Years. Int J Clin Pediatr Dent 2023; 16:54-59. [PMID: 37020779 PMCID: PMC10067998 DOI: 10.5005/jp-journals-10005-2494] [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] [Indexed: 04/07/2023] Open
Abstract
Aim Assessing the efficacy of cocoa bean husk extract (CBHE) particles with different vehicles as a mouthrinse in children aged 7-12 years in comparison to chlorhexidine (CHX) and sodium fluoride (NaF) mouthrinse. Materials and methods A total of 80 children aged 7-12 years residing at a residential school/orphanage in Bengaluru city were selected and randomly allocated into five groups-group I: 0.1% CBHE with distilled water (DW); group II: 0.1% CBHE with Ringer's lactate (RL); group III: 0.12% CHX; group IV: 0.1% CBHE with normal saline (NS); and group V: 0.05% NaF. A Simplified Oral Hygiene Index (OHI-S) was recorded, salivary pH was assessed, and unstimulated saliva samples were collected at baseline (BL) after 30 minutes of rinsing on day 7 and day 14. These saliva samples were subjected to microbiological analysis, and all the data from five groups at four different time intervals was tabulated and statistically evaluated. Results Nearly 0.1% CBHE with NS as vehicle showed maximum antibacterial properties among all the groups at all time intervals. The addition of RL to CBHE provided better anti-plaque efficacy than 0.1% CBHE with DW and 0.12% CHX mouthwash. All three combinations of 0.1% CBHE and 0.12% CHX mouthwash proved to be better anti-plaque agents than 0.05% NaF. Improving the preparation of CBHE mouthwash by using NS, RL, and with the addition of saccharin sodium also improved the patient's compliance. Conclusion Thus, preparing chocolate/CBHE mouthwash with NS or RL instead of plain DW increased the salivary pH, anti-plaque efficacy, and antibacterial property by reducing Streptococcus mutans growth. Clinical significance Cocoa bean husk extract (CBHE) mouthwash is a better anticariogenic and nonalcoholic mouthwash compared to CHX and NaF, which can be safely used in children as a routine oral rinse and also for those with gingivitis and high-risk of caries. How to cite this article Kibriya S, Srinivasan I, Setty JV, et al. Characterization of Cocoa Bean Husk Extract Particles and its Comparison as a Mouthrinse with Different Vehicles in Children aged 7-12 Years. Int J Clin Pediatr Dent 2023;16(1):54-59.
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Affiliation(s)
- Sabahath Kibriya
- Department of Pediatric Dentistry, Mathrusri Ramabai Ambedkar Dental College & Hospital, Bengaluru, Karnataka, India
| | - Ila Srinivasan
- Department of Pediatric Dentistry, Mathrusri Ramabai Ambedkar Dental College & Hospital, Bengaluru, Karnataka, India
| | - Jyothsna V Setty
- Department of Pediatric Dentistry, Mathrusri Ramabai Ambedkar Dental College & Hospital, Bengaluru, Karnataka, India
| | - S Anu
- Department of Pediatric Dentistry, Mathrusri Ramabai Ambedkar Dental College & Hospital, Bengaluru, Karnataka, India
| | - Bisma S Khan
- Department of Pediatric Dentistry, Mathrusri Ramabai Ambedkar Dental College & Hospital, Bengaluru, Karnataka, India
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Thach NA. Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1004281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Garlic (Allium sativum L.) has been used as a functional food and medicine in traditional prescriptions for centuries. The extract of garlic husks contains phytonutrients and antioxidant capacity, which can be applied in the food, nutraceutical, cosmetics, and pharmaceutical industries. However, garlic husks, a by-product of the food industry, are considered agricultural wastes. Hence, this research aims at evaluating the content of several compounds in the extract of garlic husks and determining the appropriate temperature and time for the extraction processing of bioactive compounds from garlic husks. In this research, garlic husk powder was extracted at different temperatures from 40 to 80oC during time durations of 30–120 min. This study found that the optimum temperature was from 60 to 70oC and the time duration was from 60 to 90 min for the extraction process. The optimal content of total polyphenols content of 8.93 ± 0.252 mg gallic acid equivalent/g, total flavonoids content of 0.028 ± 0.002 (mg quercetin equivalent/g), total thiosulfinates content of 9.73 ± 0.071 (μmol/g), and total anthocyanins content of 0.0047 ± 0.0001 (mg/g) of dried garlic husk. Based on the finding, the study suggests that garlic husk should be utilized as a potential source of natural antioxidants in garlic extract, a food supplement, that contains antioxidants to support the cardiovascular and immune systems+ and odorless garlic products.
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Cinar ZÖ, Atanassova M, Tumer TB, Caruso G, Antika G, Sharma S, Sharifi-Rad J, Pezzani R. Cocoa and cocoa bean shells role in human health: An updated review. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Matrose NA, Obikeze K, Belay ZA, Caleb OJ. Impact of spatial variation and extraction solvents on bioactive compounds, secondary metabolites and antifungal efficacy of South African Impepho [Helichrysum odoratissimum (L.) Sweet]. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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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: 81] [Impact Index Per Article: 16.2] [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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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: 0.5] [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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10
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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: 2.8] [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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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: 78] [Impact Index Per Article: 13.0] [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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Hernández-Hernández C, Morales-Sillero A, Fernández-Bolaños J, Bermúdez-Oria A, Morales AA, Rodríguez-Gutiérrez G. Cocoa bean husk: industrial source of antioxidant phenolic extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:325-333. [PMID: 29876932 DOI: 10.1002/jsfa.9191] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 04/23/2018] [Accepted: 06/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Cocoa bean husk (CBH) is the principal by-product of the cocoa industry and a significant agro-industrial residue. In this study, using different hydrothermal treatments of CBH, it is shown that CBH is an important source of bioactive compounds, including theobromine, epicatechin and catechin. RESULTS Treatment over 150 °C significantly increased the yield of total and individual phenols and theobromine as well as the antioxidant capacity of the liquid fraction. A total of 52 different genotypes of CBH harvested in two seasons of production were analyzed. Overall, higher amounts of total phenols, theobromine and epigallocatechin were detected in samples from the 2015 season, while samples from 2014 had higher quantities of catechin and similar quantities of epicatechin. CONCLUSION CBH treatment at 170 °C for 30 min produces an antioxidant-rich extract high in phenols (55 mg g-1 ), sugars (220 mg g-1 ) and theobromine (56 mg g-1 ) that is suitable for applications in the food, cosmetic and nutraceutical industries. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Carolina Hernández-Hernández
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Ana Morales-Sillero
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Seville, Spain
| | - Juan Fernández-Bolaños
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Alejandra Bermúdez-Oria
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Alfonso Azpeitia Morales
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Huimanguillo, Tabasco, Mexico
| | - Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
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Panak Balentić J, Ačkar Đ, Jokić S, Jozinović A, Babić J, Miličević B, Šubarić D, Pavlović N. Cocoa Shell: A By-Product with Great Potential for Wide Application. Molecules 2018; 23:E1404. [PMID: 29890752 PMCID: PMC6099939 DOI: 10.3390/molecules23061404] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 06/06/2018] [Accepted: 06/07/2018] [Indexed: 11/16/2022] Open
Abstract
Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is an emerged need to find specific solutions to utilize raw materials as efficiently as possible in the production process. The cocoa shell is a valuable by-product obtained from the chocolate industry. It is rich in protein, dietary fiber, and ash, as well as in some other valuable bioactive compounds, such as methylxanthines and phenolics. This paper gives an overview of published results related to the cocoa shell, mostly on important bioactive compounds and possible applications of the cocoa shell in different areas. The cocoa shell, due to its nutritional value and high-value bioactive compounds, could become a desirable raw material in a large spectrum of functional, pharmaceutical, or cosmetic products, as well as in the production of energy or biofuels in the near future.
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Affiliation(s)
- Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Stela Jokić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek, Croatia.
| | - Nika Pavlović
- Faculty of Medicine, Josip Juraj Strossmayer University of Osijek, Cara Hadrijana 10E, 31000 Osijek, Croatia.
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Hernández-Hernández C, Viera-Alcaide I, Morales-Sillero AM, Fernández-Bolaños J, Rodríguez-Gutiérrez G. Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk. Food Chem 2018; 240:831-839. [DOI: 10.1016/j.foodchem.2017.08.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/13/2017] [Accepted: 08/02/2017] [Indexed: 12/01/2022]
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Soto ML, Moure A, Domínguez H, Parajó JC. Recovery, concentration and purification of phenolic compounds by adsorption: A review. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.010] [Citation(s) in RCA: 231] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Lee KW, Hwang ES, Kang NJ, Kim KH, Lee HJ. Extraction and chromatographic separation of anticarcinogenic fractions from cacao bean husk. Biofactors 2005; 23:141-50. [PMID: 16410636 DOI: 10.1002/biof.5520230303] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The utilization of cacao bean husk (CBH), a by-product of chocolate manufacture, would be both environmentally and economically beneficial. For this purpose, a process for effectively separating and fractionating CBH fractions having cancer preventive potential was developed in this study. For screening the fractions with potent cancer preventive activity, we examined the effect of extracts and fractions of CBH on the inhibition of gap-junction intercellular communication (GJIC) and the DNA synthesis of cancer cells, both of which are characteristics of the promotion and progression stages in carcinogenesis. The extracts of CBH (especially, the 60% ethanol fraction after extraction with 50% acetone) containing 43 wt.% polyphenol exerted an excellent protective effect on H2O2-induced inhibition of GJIC in WB-F344 rat liver epithelial cells as determined by the scrape-loading/dye transfer assay. The enhancement of GJIC by the extracts of CBH was approximately 10-fold higher than that of a well-known dietary chemopreventive component, vitamin C. The extracts of CBH (especially, the 60% ethanol fraction) also suppressed DNA synthesis in all liver, stomach, and colon cancer cells as demonstrated by the ;3H-thymidine incorporation assay, by approximately four-fold higher than that of vitamin C. These results imply that the polyphenol extracts and fractions of CBH are effective functional materials to be used in either preventing or inhibiting cancer.
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Affiliation(s)
- Ki Won Lee
- Department of Food Science and Technology, School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, Seoul 151-742, Republic of Korea
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