Autor(es)

Soares, Ingrid Denardi ; Junqueira, Isabela Gayola ; Cirilo, Marcela Eduarda Marchi ; Vanin, Fernanda Maria ; Rodrigues, Christianne Elisabete da Costa

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 221, p. 11-pg., 2025-09-25.

Resumo

The cocoa industry generates cocoa bean shells (CSs) on a large scale, which are often treated as waste. However, research indicates that CSs are rich in bioactive compounds, fibers, proteins, and lipids. This study evaluated defatted cocoa shell flour (DCSF), obtained after fat extraction, as a partial replacement for wheat flour in cookies. The fat extraction step employed alternative green solvents, ethanol (E) or isopropanol (I), enabling the recovery of cocoa fat, the effective reduction of ochratoxin A (OTA) content, and the production of DCSF.E and DCSF.I enriched in fibers and bioactive compounds and free from the presence of mycotoxins. Cookie formulations in which DCSF replaced 10, 20, 30, or 40 % of the wheat flour were tested and compared with the control (C0). Compared with the C0 cookies, the DCSF cookies contained 400 % more phenolic compounds, 250 % more flavanols, 130 % more soluble fibers, and > 1000 % more insoluble fibers. However, hardness increased (370-546 N). DCSF.I cookies had higher content of bioactive compounds and dietary fiber and lower hardness than those with DCSF.E. The results demonstrated that DCSF remained valuable even after fat extraction, showing its nutritional enrichment and technological feasibility for food formulations. The potential of the extraction step to recover cocoa fat and increase the value of the residual solid was highlighted, which contributes to the complete valorization of CSs in line with a circular economy concept. (AU)

• Processo FAPESP: 19/02251-7 - Viabilidade técnica da utilização de cascas de amêndoas de cacau na indústria de alimentos: estudo do comportamento térmico da gordura e avaliação da fração desengordurada
• Beneficiário: Ingrid Denardi Soares
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• 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
• Processo FAPESP: 21/12270-9 - Papinhas infantis caseiras e industrializadas: uma avaliação teórica e prática dos aspectos de qualidade, segurança, classificação e percepção do consumidor
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular