Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain
Johannes Delgado‐Ospina, Raquel Lucas‐González, Manuel Viuda‐Martos, Juana Fernández‐López, José Ángel Pérez‐Álvarez, Maria Martuscelli +1 more
Heliyon
Abstract
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 g<sub>dw</sub> <sup>-1</sup>), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g<sup>-1</sup>) and isoquercetin (1.04 ± 0.09 mg g<sup>-1</sup>). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3-37.4%) and flavonoids (2.9 ± 0.1 mg RE g<sup>-1</sup>); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
cacao shell reduces Lightness (L∗) value
“it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples.”
cacao pod husk flour has high hydration capacity
“it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.”
cacao shell has remarkable color difference (ΔE∗,18.8 ± 0.7)
“it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples.”