Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
R Campos-Vega, KH Nieto-Figueroa… - Trends in Food Science & …, 2018 - Elsevier
Abstract Background Cocoa Pod Husk (CPH) is the main by-product from the coca industry
constituting 67–76% of the cocoa fruit weight. This waste represents an important, and …
constituting 67–76% of the cocoa fruit weight. This waste represents an important, and …
Biotechnological approaches for cocoa waste management: A review
ZS Vásquez, DP de Carvalho Neto, GVM Pereira… - Waste management, 2019 - Elsevier
Cocoa beans provide raw materials for global food industries valued in excess of $47 billion
in world exportations. Through on-farm processing, about 80% of cocoa fruit is discarded as …
in world exportations. Through on-farm processing, about 80% of cocoa fruit is discarded as …
Cocoa by-products: Characterization of bioactive compounds and beneficial health effects
TF Soares, MBPP Oliveira - Molecules, 2022 - mdpi.com
The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which
only 10% corresponds to the cocoa bean and the remaining value corresponds to a high …
only 10% corresponds to the cocoa bean and the remaining value corresponds to a high …
Cocoa bean shell—a by-product with nutritional properties and biofunctional potential
O Rojo-Poveda, L Barbosa-Pereira, G Zeppa… - Nutrients, 2020 - mdpi.com
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa
beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could …
beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could …
Cocoa shell and its compounds: Applications in the food industry
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 …
roasted; it is considered a by-product of the cocoa industry that is usually underutilized or …
Second generation biorefining in Ecuador: Circular bioeconomy, zero waste technology, environment and sustainable development: The nexus
LM Orejuela-Escobar, AC Landázuri… - Journal of Bioresources …, 2021 - Elsevier
The projection of world population growth with concurrent generation of large volumes of
agro-industrial waste that negatively affect the environment is of great concern. Therefore …
agro-industrial waste that negatively affect the environment is of great concern. Therefore …
Valorisation strategies for cocoa pod husk and its fractions
F Lu, J Rodriguez-Garcia, I Van Damme… - Current Opinion in …, 2018 - Elsevier
Cocoa pod husk (CPH) is the main by-product (ca. 70–75% weight of whole fruit) of the
cocoa harvest, an important and economic crop in developing countries. It is a rich source of …
cocoa harvest, an important and economic crop in developing countries. It is a rich source of …
[HTML][HTML] Extraction of phenolic compounds from cocoa shell: Modeling using response surface methodology and artificial neural networks
This work's objective was to model and optimize a green extraction method of phenolic
compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel …
compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel …
Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var …
JH López-Vargas, J Fernández-López… - Food Research …, 2013 - Elsevier
The aims of this study were to ascertain (i) the chemical composition (ii) the physico-
chemical properties,(iii) the technological properties,(iv) the total phenol and flavonoid …
chemical properties,(iii) the technological properties,(iv) the total phenol and flavonoid …
Microwave-Assisted Green Synthesis and Antioxidant Activity of Selenium Nanoparticles Using Theobroma cacao L. Bean Shell Extract
C Mellinas, A Jiménez, MC Garrigós - Molecules, 2019 - mdpi.com
Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating
by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent …
by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent …