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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Cocoa shell and its compounds: Applications in the food industry

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Author(s):
Okiyama, Dayane C. G. ; Navarro, Sandra L. B. ; Rodrigues, Christianne E. C.
Total Authors: 3
Document type: Review article
Source: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 63, p. 103-112, MAY 2017.
Web of Science Citations: 30
Abstract

Background: Cocoa shell is removed from the cocoa bean before or after the seeds are roasted; it is considered a by-product of the cocoa industry that is usually underutilized or considered waste. Some studies and patents have been developed in order to give a nobler destination to this material. Interest in cocoa shell is due to its high nutritional value owing to the presence of a variety of biocompounds, such as phenolic compounds, dietary fibers, theobromine and a lipid profile similar to that of cocoa butter, besides its chocolate color and flavor. Scope and approach: In this review, a characterization and evaluation of cocoa shell and its bio-compounds is discussed, as well as its health effects, methods for determining the main compounds, and recent applications of this by-product as a food ingredient. Key findings and conclusions: The main application of cocoa shell in the food industry is as a source of fiber. However, studies have shown that this material has a high content of phenolic compounds, showing itself to have potential application as an antioxidant agent. Cocoa shell proves to be a promising ingredient in the food industry, but there have been few studies devoted to this by-product, indicating that it is a raw material with great potential for exploration. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 15/03579-5 - Reuse of cocoa shell for fat extraction with alcoholic solvents
Grantee:Dayane Cristina Gomes Okiyama
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 14/09446-4 - Development of a process of vegetable oil extraction using alcoholic solvents: evaluation of oil composition and changes in the protein fraction
Grantee:Christianne Elisabete da Costa Rodrigues
Support type: Regular Research Grants