Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal

Autor(es)

Okiyama, Dayane C. G. ^[1] ; Soares, Ingrid D. ^[1] ; Toda, Tatiane A. ^[1] ; Oliveira, Alessandra L. ^[2] ; Rodrigues, Christianne E. C. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Food Engn ZEA FZEA, Separat Engn Lab LES, BR-13635900 Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, Dept Food Engn ZEA FZEA, High Pressure & Nat Prod Lab LTAPPN, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INDUSTRIAL CROPS AND PRODUCTS; v. 130, p. 96-103, APR 2019.
• Citações Web of Science: 0

Resumo

Cocoa byproducts are important inputs to the food industry. In recent decades, the consumption of these products has been reported to increase while the production of cocoa beans has reportedly decreased. In this scenario, the use of the cocoa bean shell (CS) as an alternative source of cocoa fat is a good strategy to increase the fat supply for use in food products. The main aim of this study was to characterize CS; extract fat from CS using pressurized ethanol as the solvent; perform kinetics extraction trials at temperatures of 60, 75 and 90 degrees C; and evaluate the lipid fraction and defatted meal characteristics. Pressurized liquid extraction (PLE) was found to be a very efficient way to obtain fat from cocoa shells, achieving high extraction yield values (up to 90%) after a single stage of contact. An increase in temperature positively influenced the composition of fat in terms of the tocopherol content, but negatively influenced the protein solubility in the defatted meal obtained at 90 degrees C. The experimental kinetic data of CS fat extraction were successfully mathematically described (absolute relative deviation up to 0.85%), allowing calculation of a diffusion coefficient with values between 4.56 and 12.15 x 10(-12)m(2)s(-1), which increased with increasing extraction temperature. (AU)

• Processo FAPESP: 16/15865-5 - Extração alcoólica de gordura e biocompostos de cascas de amêndoas de cacau
• Beneficiário: Ingrid Denardi Soares
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 15/03579-5 - Reaproveitamento da Casca da Amêndoa de Cacau para Extração de Gordura Utilizando Solventes Alcoólicos
• Beneficiário: Dayane Cristina Gomes Okiyama
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/09446-4 - Desenvolvimento de processo de extração de óleos vegetais utilizando solventes alcoólicos: avaliação da composição do óleo e de alterações na fração protéica
• Beneficiário: Christianne Elisabete da Costa Rodrigues
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/21252-0 - Equilíbrio e processos de produção de biocombustíveis e bioprodutos
• Beneficiário: Antonio José de Almeida Meirelles
• Modalidade de apoio: Auxílio à Pesquisa - Temático