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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.)

Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation

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Soares, Ingrid Denardi [1] ; Gomes Okiyama, Dayane Cristina [1] ; da Costa Rodrigues, Christianne Elisabete [1]
Total Authors: 3
[1] Univ Sao Paulo, Fac Zootecnia Engn Alimentos FZEA, Dept Engn Alimentos ZEA, Lab Engn Separacoes LES, POB 23, BR-13635900 Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Research International; v. 137, NOV 2020.
Web of Science Citations: 0

This work aimed to verify the feasibility of using alcoholic solvents under atmospheric pressure for the simultaneous extraction of fat and bioactive compounds from cocoa shell (CS), a byproduct of the cocoa industry, as well as to determine the influence of processing on the characteristics of defatted solids (DS). To this end, CS fat (CSF) extraction kinetics using ethanol or isopropanol as solvents were determined at 75 and 90 degrees C. Relative extraction yields of flavanols and alkaloids were determined, and protein functionalities such as the nitrogen solubility index were evaluated. CSF extraction yields from 36 to 70% were obtained with the highest figures related to absolute solvents. Conversely, hydrated alcohols were suitable to extract bioactive compounds, especially alkaloids, with extraction yields up to 73%. The best values of DS functionalities were obtained with the use of isopropanol, with a foaming capacity of (34 +/- 2)% and stability of (57 +/- 3)%; regarding emulsifying capability, the highest value was (126 +/- 2) m(2)/g with a stability of (53 +/- 4) min. CSF with a fatty acid composition similar to that of cocoa butter and DS with interesting protein functionalities were achieved, indicating that CS can be applied in food systems. (AU)

FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
Grantee:Antonio José de Almeida Meirelles
Support type: Research Projects - Thematic Grants
FAPESP's process: 19/02251-7 - Technical feasibility of the use of cocoa shells in the food industry: fat thermal behavior and evaluation of the defatted meal
Grantee:Ingrid Denardi Soares
Support type: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 17/20840-4 - Valorization of agroindustrial coproducts through obtaining vegetable oils and minority compounds by extraction with solvents
Grantee:Christianne Elisabete da Costa Rodrigues
Support type: Regular Research Grants
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: 16/15865-5 - Alcoholic extraction of fat and biocompounds of cocoa shell
Grantee:Ingrid Denardi Soares
Support type: Scholarships in Brazil - Scientific Initiation