Cocoa pod husk: biomass valorization by emerging pretreatment and fermentative processes

• Grant number: 24/07269-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: January 01, 2025
• End date: March 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Marcus Bruno Soares Forte
• Grantee: Gabriel Cicalese Bevilaqua
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 25/03619-9 - Cocoa Pod Husk: Microwave-Assisted Extraction for the Utilization of Pectic and Lignocellulosic Fractions, BE.EP.DR

Abstract

Cocoa pod husk is an agro-industrial waste currently discarded in the field, representing an environmental and economic problem. However, this waste has a composition rich in compounds and sugars that can be used in the production of high-value bioproducts in a biorefinery context, such as xyloic acid, arabitol, and xylitol. However, due to the high pectin content of the husk, which hinders hydrolysis and sugar concentration steps, innovations to traditional lignocellulosic biomass treatment processes are needed to utilize it as a raw material. Therefore, the aim is to enable the use of cocoa pod husk for obtaining high-value compounds through fermentative pathways. To achieve this, different strategies will be evaluated, both technically and economically, for simultaneous pectin extraction, removal of inhibitory compounds, and promotion of hydrolytic processes. From there, with the aim of valorizing mainly the hemicellulosic fraction, different microorganisms will be explored to generate higher-value bioproducts from cocoa pod husk hydrolysates. Subsequently, different fermentation strategies, such as sequential, simultaneous, and non-sterile conditions, will be evaluated as a way to make the fermentation process more efficient. In this way, it is expected that the viability of utilizing cocoa pod husk in its entirety will help generate value for the fruit processing chain, reducing waste generation and making its application in fermentative processes possible, which contributes to the achievement of global objectives for sustainable development.