Journal ArticleDOI
Biotechnological approaches for cocoa waste management: A review.
Zulma Sarmiento Vásquez,Dão Pedro de Carvalho Neto,Gilberto Vinícius de Melo Pereira,Luciana Porto de Souza Vandenberghe,Priscilla Zwiercheczewski de Oliveira,Patrick B. Tiburcio,Hervé Rogez,Aristóteles Góes Neto,Carlos Ricardo Soccol +8 more
TLDR
The biotechnological approaches implemented for the management and exploitation of cocoa by-product, related topics on cocoa production and residual biomass generation, sustainability and valorization of cocoa chain are addressed and discussed.About:
This article is published in Waste Management.The article was published on 2019-05-01. It has received 103 citations till now. The article focuses on the topics: COCOA BEAN.read more
Citations
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Journal ArticleDOI
Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes.
Luc De Vuyst,Frédéric Leroy +1 more
TL;DR: Fermentation of cocoa pulp-bean mass initiates destruction of the subcellular seed structure, which provides the necessary colour and flavour precursor molecules for later roasting of the cured cocoa beans, the first step of the chocolate-making.
Journal ArticleDOI
Development of fruit waste derived bio-adsorbents for wastewater treatment: A review
Nadeem Hussain Solangi,Jai Kumar,Shaukat Ali Mazari,Shoaib Ahmed,Noor Fatima,Nabisab Mujawar Mubarak +5 more
TL;DR: In this article, a comprehensive review on the fruit waste derived bio-adsorbents for wastewater treatment is presented, which includes synthesis, characterizations, and utilization of fruit waste-derived bio-adversary for removal of various water contaminants.
Journal ArticleDOI
Cocoa-laden cadmium threatens human health and cacao economy: A critical view
Naga Raju Maddela,Dhatri Kakarla,Luz Cecilia García,Sagnik Chakraborty,Kadiyala Venkateswarlu,Mallavarapu Megharaj +5 more
TL;DR: The possible routes for Cd uptake in cacao plants are highlighted and the measures to rescue the chocolateries from Cd pollution to promote "healthy" cacao farming are discussed.
Journal ArticleDOI
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
TL;DR: This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years and provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model.
Journal ArticleDOI
Pyrolysis of cocoa shell and its bioenergy potential: evaluating the kinetic triplet, thermodynamic parameters, and evolved gas analysis using TGA-FTIR
Guilherme Davi Mumbach,José Luiz Francisco Alves,Jean Constantino Gomes da Silva,Michele Di Domenico,Rennio Felix de Sena,Cintia Marangoni,Ricardo Antonio Francisco Machado,Ariovaldo Bolzan +7 more
TL;DR: In this article, the authors presented the first attempt to focus on the cocoa shell pyrolysis in terms of kinetic triplet, thermodynamic parameters, and evolved volatile analysis using the TGA-FTIR technique.
References
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Journal ArticleDOI
Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer
Penny M. Kris-Etherton,Kari D Hecker,Andrea Bonanome,Stacie M. Coval,Amy E. Binkoski,Kirsten F Hilpert,Amy E. Griel,Terry D. Etherton +7 more
TL;DR: Many bioactive compounds are extranutritional constituents that typically occur in small quantities in foods and are grouped accordingly as phenolic compounds, including their subcategory, flavonoids as discussed by the authors.
Journal ArticleDOI
Sustainable management of coffee industry by-products and value addition—A review
TL;DR: In this paper, the authors highlight explorations of value addition to coffee by-products which can be achieved with valorization strategy, integration of techniques and applications of bioengineering principles in food processing and waste management and secondly conserve environment with disposal problem accelerating both ecological and economical resources.
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The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
TL;DR: To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures.
BookDOI
Industrial chocolate manufacture and use
TL;DR: Traditional chocolate making Cocoa beans: from tree to factory Sugar and bulk sweeteners Ingredients from milk Cleaning, roasting and winnowing Cocoa mass, cocoa butter, and cocoa powder Particle size reduction The chemistry of flavour development in chocolate Conching Chocolate flow properties Bulk chocolate handling Chocolate temper Tempering Enrobers, moulding equipment and coolers Chocolate panning Chocolate rework Vegetable fats Recipes Instrumentation Microbiology and risk assessment of cocoa ingredients and chocolate Packaging Non-conventional machines and processes Legislative aspects of chocolate manufacture Chocolate marketing and other aspects of the confectionery
Journal ArticleDOI
Cardioprotective effect of resveratrol, a natural antioxidant derived from grapes
TL;DR: Resveratrol is a potent antiarrhythmic agent with cardioprotective properties in I-R rats and may be correlated with its antioxidant activity and upregulation of NO production.