Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain. Issue 4 (April 2021)

• Record Type: Journal Article
• Authors: Delgado-Ospina, Johannes; Lucas-González, Raquel; Viuda-Martos, Manuel; Fernández-López, Juana; Pérez-Álvarez, José Ángel; Martuscelli, Maria; Chaves-López, Clemencia
• Is Part Of: Heliyon. Volume 7:Issue 4(2021)
• Publication Date: 2021-04
• Subjects: Cacao shell -- Cacao pod husk -- Epicatechin -- Isoquercetin -- Water holding capacity -- Spectrum color; Research -- Periodicals; Medical sciences -- Periodicals; Natural history -- Periodicals; Social sciences -- Periodicals; Earth sciences -- Periodicals; Physical sciences -- Periodicals; 507.2
• DOI: 10.1016/j.heliyon.2021.e06799
• Languages: English
• ISSNs: 2405-8440

Abstract

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 gdw −1 ), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g −1 ) and isoquercetin (1.04 ± 0.09 mg g −1 ). 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 −1 ); 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. Abstract : Cacao shell; Cacao pod husk; Epicatechin; Isoquercetin; Water holding capacity; Spectrum color.