کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5523676 | 1546116 | 2017 | 10 صفحه PDF | دانلود رایگان |
- Cocoa shell shows high nutritional value.
- A high content of phenolic compounds and dietary fiber was found in cocoa shell.
- The main applications of cocoa shell are as source of dietary fiber, antioxidant additive, and colorant/flavoring agent.
- Cocoa shell is demonstrated to be a promising ingredient for food industry with a wide range of applications.
BackgroundCocoa 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 approachIn this review, a characterization and evaluation of cocoa shell and its biocompounds 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 conclusionsThe 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.
Journal: Trends in Food Science & Technology - Volume 63, May 2017, Pages 103-112