Mechanical Properties and Chemical Stability of Bathroom Wall Composites Manufactured from Recycled Polyethylene Terephthalate (PET) Mixed with Cocoa Hulls Powder

The need to protect our environment by eliminating plastic waste as much as possible and by recycling waste from agricultural residue, has led us to formulate composites based on polyethylene terephthalate (PET) loaded with powder from the cocoa shell. The cocoa hulls were prior treated with organosolv process to improve the fiber-matrix interaction. This research is aimed at manufacturing composite wall tiles from recycled PET reinforced with cocoa hull powder (CCP). The composites were manufactured by the melt-mixing method followed by compression molding. The mechanical, physico-chemical properties and the stability to environmental conditions were evaluated. The results showed that the incorporation of cocoa powder at a content of 20-30% in the matrix consisting of PET gave rise to a composite material with good physico-mechanical and chemical properties suitable for use in several sectors. In the construction industry, in particular as wall covering as a replacement for tiles, these x from an economic point of view cost less and compared to clays which consumes enormous amount of energy for the elaboration of ceramics. The study showed that the optimum powder weight proportion for the optimal properties of the composite were achieved at 30% powder weight proportion. The maximum tensile strength of 60.3 MPa, flexural strength of 19.5 MPa, impact strength of 10.3 MPa and water absorption 1.34% were obtained. Water absorption of the tiles increased with the cocoa powder weight. Compare to the ceramic tile this value of water absorption test is in range and show that this composite tile is suitable for use as bathroom tile.

Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans

Polyphenols are the major bioactive compounds of cocoa beans. The addition of unfermented cocoa beans powder is used to enhance the functional properties of the chocolate drink. This study aimed to analyze the sensory profile of chocolate drinks made from a mixture of commercial cocoa powder and non-fermented cocoa beans by the projective mapping method. Seventy-five naive panelists tested four types of chocolate drink formulations and one benchmark (BM). The beverage formulations based on commercial cocoa powder consist of Formulations 1 (F1), F2, F3, F4 namely with the addition of 0, 10%, 20%, and 30% unfermented cocoa powder, respectively. The result showed that samples F1, F2, F3, and F4 had the dominant attributes of chocolate aroma, bitter taste, and bitter aftertaste. Whereas, BM has a dominant sensory profile of chocolate aroma, sweet taste, and sweet aftertaste. The highest value elevation (95o) is the benchmark (commercial chocolate powder drink). The next height value is in sample F1 which is located at an altitude of 20o-30o. Samples F2, F3, and F4 are the samples that have the lowest elevation (20o). Thus, the addition of cocoa powder from unfermented cocoa beans has not been accepted by consumers due to its bitter taste and bitter aftertaste.

Production and Analysis of Lip Balm using Herbal Resources

Lip care products are an integral part of a day-to-day lifestyle. These impart the colour and protect the lips from the external environment. The major function of lip balm is to protect and moisturize the lips. A variety of lip care products are available in the market. The main concern with this product is that these contain synthetic colourant and flavouring agents that may have adverse effects such as darkening of lips. Besides, these may contain heavy metals that adversely affect various body organs. The current research work deals with preparation lip balm by using maximum possible natural ingredients and evaluation of the formulation. Various natural ingredients used were beetroot extract, Cocoa powder, Almond oil and Vitamin E. The physicochemical properties such as colour, odour, consistency, spreadability, melting point, pH and stability were studied. It was found that the formulation possesses red colour due to the addition of beetroot pigments, it had a typical flavour of cocoa powder, uniform in consistency and good spreadability. The melting point and pH of formulation were found to be 58-60°C ± 0.62 and 6.9 ± 0.25 respectively. The stability study indicated that formulation is stable at room temperature and refrigeration temperature. It can be concluded that lip balm formulation was successfully prepared by using these natural additives and better alternatives to synthetic excipients.

Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt

This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.

Circulating Structurally Related (-)-Epicatechin Metabolite Species and Levels after Sustained Intake of a Cocoa Powder High in Polyphenols Are Comparable to Those Achieved after a Single Dose

Background: While the bioavailability of cocoa polyphenols, particularly of the monomer (-)-epicatechin, has been investigated after a single-dose intake, the effect of sustained cocoa consumption on the metabolic profile of the structurally related (-)-epicatechin metabolites (SREMs) has not been investigated. Methods: A randomized, controlled crossover clinical trial in healthy young adults (18–40 year) was conducted to evaluate SREMs after consumption of a single-dose and after daily consumption of 1.3 g of polyphenol-rich cocoa powder for 28 days. The circulating SREMs were measured by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Results: Twenty subjects (eleven males and nine females) were enrolled. The SREMs concentrations increased to 1741 ± 337 nM after a single-dose and to 1445 ± 270 nM after sustained supplementation. Sulfate conjugates showed higher levels in females (p < 0.05). The epicatechin-3′-glucuronide (E3′G) and epicatechin-3′-sulfate (E3′S) were the most abundant metabolites in all subjects. A high intra-individual correlation (r = 0.72, p < 0.001) between SREMs concentrations after single-dose and sustained supplementation was observed. The antioxidant capacity of plasma did not change in response to the intervention and was not correlated with any of the SREMs. Conclusion: The individual SREMs profile and concentrations after a 28-day supplementation are comparable to those after a single dose.

Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alternative to cocoa powder, in order to obtain a chocolate that does not contain stimulants of the nervous system. Both the chocolate technological process and acorns roasting process (180 °C/25 min, 200 °C/20 min and 220 °C/15 min) were optimized to obtain acorn powder with an organoleptic profile as close as possible to that of cocoa powder. The chocolate sensory evaluation was performed by means of the hedonic test. Furthermore, the aqueous extracts obtained from the resulting powder were evaluated for total polyphenol content, and in vitro antimicrobial and antiproliferative properties. The results point out a high content of phenolic compounds (500.78–524.01 mg GAE/100 g); protection against microbial contamination based on the ability to inhibit a Gram-positive bacterium (Bacillus cereus) was also noticed. The aqueous acorn extracts were also able to reduce the cell viability of HFL-1 (human fetal lung fibroblast) and DLD-1 (colorectal adenocarcinoma) lines. This study suggests red oak (Quercus rubra) fruits as a potential alternative to cocoa powder in the manufacture of chocolate.