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.

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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽

10.3390/foods9111705 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1705

Author(s):

Antonella Pasqualone ◽

Barbara Laddomada ◽

Fatma Boukid ◽

Davide De Angelis ◽

Carmine Summo

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Environmental Impact ◽

Circular Economy ◽

Food Industry ◽

Food Product ◽

Nutritional Properties ◽

Suggested Strategy ◽

Flour Basis ◽

By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

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THE ECONOMIC IMPLICATION OF SUBSTITUTING COCOA POD HUSK FOR MAIZE IN LIVESTOCK FEEDS IN NIGERIA.

Nigerian Journal of Animal Production ◽

10.51791/njap.v27i.1987 ◽

2021 ◽

Vol 27 ◽

pp. 114-119

Author(s):

C. A. AFOLAMI ◽

D. ERUVBETINE ◽

S. O. AFOLAMI

Keyword(s):

Conversion Coefficient ◽

Feed Consumption ◽

High Price ◽

Cocoa Bean ◽

Human Consumption ◽

Economic Implication ◽

Cocoa Beans ◽

Livestock Feeds ◽

Livestock Feed ◽

Cocoa Pod Husk

A study was conducted to estimate the amount of maize that could be conserved by substituting cocoa pod husk (CPH) for maize in livestock feeds. For this purpose a conversion coefficient between dry cocoa beans and dry CPH was estimated by using data collected from a survey of 50 cocoa farms. Some livestock feed millers in Nigeria were also surveyed to obtain the composition of feeds for different livestock species. Using the conversion coefficient between dry cocoa beans and dry CPH together with dry cocoa bean outputs between 1970 and 1996 it was estimated that Nigeria produced an average of 274,800 metric tonnes of CPH per year. Using the amount of livestock feed consumption in Nigeria from 1977 - 1996 and the percentage of maize component of the rations, the amount of maize utilized in livestock seeds for the period was estimated 6 Further, using the safe levels of CPH substitution in the various livesto-k feeds as suggested by research conducted in the past, the amount of maize which could be conserved by incorporating CPH in the various feed types was estimated as an annual average of 39,473 metric tonnes of maize. This saying was found to bridge the deficit between demand and supply as given by supplementation done by importing maize. The study concluded that by utilizing (CPH) in compounding various livestock feed rations, the high price of maize arising from excessive demand can be reduced. The limiting role of maize in making available livestock feeds will be alleviated. Furthermore, increased revenue to cocoa producers would accrue as result of additional revenue generated from sale of CPH and good environmental sanitation reducing the incidence of black pod disease and consequently reducing investment in chemicals and labour for the control of the disease. Finally, more malze would be available for human consumption and the supplementation that was done in the form of maize importation may not be necessary.

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Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis

Foods ◽

10.3390/foods10081791 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1791

Author(s):

Letricia Barbosa-Pereira ◽

Simona Belviso ◽

Ilario Ferrocino ◽

Olga Rojo-Poveda ◽

Giuseppe Zeppa

Keyword(s):

Quantitative Data ◽

High Performance ◽

Functional Foods ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Cocoa Bean ◽

Screening Methods ◽

Cocoa Beans ◽

Food Ingredient

The cocoa bean shell (CBS) is one of the main cocoa byproducts with a prospective to be used as a functional food ingredient due to its nutritional and sensory properties. This study aims to define the chemical fingerprint of CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical areas of Venezuela assessed using high-performance liquid chromatography coupled to photodiodes array and mass spectrometry (HPLC-PDA-MS/MS) and spectrophotometric assays combined with multivariate analysis for classification purposes. The study provides a comprehensive fingerprint and quantitative data for 39 compounds, including methylxanthines and several polyphenols, such as flavan-3-ols, procyanidins, and N-phenylpropenoyl amino acids. Several key cocoa markers, such as theobromine, epicatechin, quercetin-3-O-glucoside, procyanidin_A pentoside_3, and N-coumaroyl-l-aspartate_2, were found suitable for the classification of CBS according to their cultivar and origin. Despite the screening methods required a previous purification of the sample, both methodologies appear to be suitable for the classification of CBS with a high correlation between datasets. Finally, preliminary findings on the identification of potential contributors for the radical scavenging activity of CBS were also accomplished to support the valorization of this byproduct as a bioactive ingredient in the production of functional foods.

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Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Foods ◽

10.3390/foods10081823 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1823

Author(s):

Pascual Garcia-Perez ◽

Jianbo Xiao ◽

Paulo E. S. Munekata ◽

Jose M. Lorenzo ◽

Francisco J. Barba ◽

...

Keyword(s):

Environmental Impact ◽

Food Industry ◽

Nutritional Value ◽

Functional Foods ◽

Value Added ◽

Waste Minimization ◽

Livestock Feed ◽

Great Production ◽

By Products ◽

Value Added Products

The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

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Determination of the Prospective Processed Cacao Product and Calculation of the Added Value in Agro-Tourism Based on Cacao Agroindustry in Pidie Jaya Regency

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2018-0004 ◽

2018 ◽

Vol 22 (1) ◽

pp. 33-42

Author(s):

◽

Tajuddin Bantacut ◽

Sapta Raharja

Keyword(s):

System Approach ◽

Added Value ◽

Assessment Criteria ◽

Cocoa Bean ◽

Cocoa Beans ◽

Bayes Method ◽

Cocoa Products ◽

Processed Products ◽

Derivative Products

Abstract Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system approach using Bayes method and assessed the potential of added value by using Hayami method. Based on several assessment criteria indicated that chocolate bar is the priority product that needs to be developed and followed by several other processed products. This development was able to produce the added value of Rp 135.000 per kg of cocoa beans. Result indicated that by processing the cocoa beans into chocolate bar could provide a considerable income for the businessman.

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Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽

10.3390/nano11010010 ◽

2020 ◽

Vol 11 (1) ◽

pp. 10

Author(s):

Jawad Sarfraz ◽

Tina Gulin-Sarfraz ◽

Julie Nilsen-Nygaard ◽

Marit Kvalvåg Pettersen

Keyword(s):

Polymer Nanocomposites ◽

Circular Economy ◽

Food Packaging ◽

Antioxidant Properties ◽

Nanocomposite Materials ◽

Consumer Acceptability ◽

Special Focus ◽

Packaging Materials ◽

Mechanical And Thermal Properties ◽

Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

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Monomers, Materials and Energy from Coffee By-Products: A Review

Sustainability ◽

10.3390/su13126921 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6921

Author(s):

Laura Sisti ◽

Annamaria Celli ◽

Grazia Totaro ◽

Patrizia Cinelli ◽

Francesca Signori ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Food Packaging ◽

Low Cost ◽

Biofuel Production ◽

Material Technology ◽

Coffee Production ◽

Coffee Pulp ◽

Coffee Waste ◽

By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

Proceedings ◽

10.3390/foods_2020-07647 ◽

2020 ◽

Vol 70 (1) ◽

pp. 9

Author(s):

Franklin Chamorro ◽

María Carpena ◽

Bernabé Nuñez-Estevez ◽

Miguel A. Prieto ◽

Jesus Simal-Gandara

Keyword(s):

Bioactive Compounds ◽

Circular Economy ◽

Agricultural Production ◽

Organic Waste ◽

Antimicrobial Activities ◽

Added Value ◽

Economic Returns ◽

Industrial Processing ◽

Pharmaceutical Industries ◽

By Products

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy.

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The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods

Foods ◽

10.3390/foods10040708 ◽

2021 ◽

Vol 10 (4) ◽

pp. 708

Author(s):

Boris Duralija ◽

Predrag Putnik ◽

Dora Brdar ◽

Anica Bebek Markovinović ◽

Sandra Zavadlav ◽

...

Keyword(s):

Functional Foods ◽

Geographical Location ◽

Nutritional Composition ◽

Climatic Conditions ◽

Biologically Active ◽

Biological Potential ◽

Apple Cultivars ◽

The Republic ◽

Processed Form ◽

Extensive Farming

The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops, especially apple fruits. Apples can be used for the formulation of functional foods either in processed form (e.g., juice), or as a by-product (e.g., apple pomace). However, there is a growing demand for functional foods derived from ancient and traditional plant sources as they are recognized as a very valuable source of health-promoting bioactive ingredients. Similarly, old apple cultivars (Malus domestica Borkh.) are characterized by good morphological and pomological properties, less need for chemicals during cultivation and the higher share of biologically active compounds (BACs) with better sensory acceptability compared to commercial cultivars. However, their nutritional and biological potential is underestimated, as is their ability to be processed into functional food. The importance in preserving old apple cultivars can also be seen in their significance for improving the nutritional composition of other apple cultivars through innovative cultivation strategies, and therefore old local apple cultivars could be of great importance in future breeding programs.

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Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽

10.3390/molecules26072003 ◽

2021 ◽

Vol 26 (7) ◽

pp. 2003

Author(s):

Paul Muñoz ◽

Karla Pérez ◽

Alfredo Cassano ◽

René Ruby-Figueroa

Keyword(s):

Functional Foods ◽

General Trend ◽

Value Added ◽

Operating Conditions ◽

Permeate Flux ◽

Ultrasound Assisted Extraction ◽

Grape Marc ◽

Assisted Extraction ◽

The One ◽

By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

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