Extraction and fractionation of glucosyltransferase inhibitors from cacao bean husk

Quality characteristics and antioxidant activity of meringue Jeung-pyun with different amounts of cacao bean husk

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.

Effect of choline chloride-based deep eutectic solvents on polyphenols extraction from cocoa (Theobroma cacao L.) bean shells and antioxidant activity of extracts

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.

Characterization of Cocoa Bean Husk Extract Particles and its Comparison as a Mouthrinse with Different Vehicles in Children aged 7-12 Years

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.

Investigation of the effects of extraction temperature and time on bioactive compounds content from garlic (Allium sativum L.) husk

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.

Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential

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.

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

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.

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

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.

Biotechnological approaches for cocoa waste management: A review

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.

Cocoa bean husk: industrial source of antioxidant phenolic extract

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.

Cocoa Shell: A By-Product with Great Potential for Wide Application

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.

Extraction and chromatographic separation of anticarcinogenic fractions from cacao bean husk

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.