Cocoa bean husk: industrial source of antioxidant phenolic extract.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9191
Abstract: BACKGROUND Cocoa bean husk (CBH) is the principal by-product of the cocoa industry and a significant agro-industrial residue. In this study, using different hydrothermal treatments of CBH, it is shown that CBH is an important… read more here.
Keywords: source; cocoa; extract; cocoa bean ... See more keywords
Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities
Sign Up to like & getrecommendations! Published in 2019 at "Heliyon"
DOI: 10.1016/j.heliyon.2019.e02170
Abstract: Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity… read more here.
Keywords: species diversity; diversity; fermentation; bean fermentation ... See more keywords
Cocoa and cocoa bean shells role in human health: an updated review
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2021.104115
Abstract: Abstract Cocoa is derived from the seeds of Theobroma cacao L., an evergreen tree typical of tropical regions. It contains numerous phytochemicals, with polyphenols representing the largest groups of compounds inside the seed, and has… read more here.
Keywords: health; cocoa bean; bean shells; cocoa cocoa ... See more keywords
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2065659
Abstract: During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. Undermined by its chemical and bioactive composition, CBS is abundant in dietary fiber and phenolic compounds that may serve the… read more here.
Keywords: cell wall; review chemical; shells review; cocoa bean ... See more keywords
Exploring cocoa bean fermentation mechanisms by kinetic modelling
Sign Up to like & getrecommendations! Published in 2022 at "Royal Society Open Science"
DOI: 10.1098/rsos.210274
Abstract: Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model… read more here.
Keywords: bean fermentation; fermentation mechanisms; exploring cocoa; cocoa bean ... See more keywords
Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans.
Sign Up to like & getrecommendations! Published in 2017 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12264
Abstract: Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production… read more here.
Keywords: evolution; science; fermentation; cocoa bean ... See more keywords
The Drying Kinetics and CFD Multidomain Model of Cocoa Bean Variety CCN51
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051082
Abstract: The CCN51 cocoa bean variety is known for being highly resistant to diseases and temperature variation and for having a relatively low cultivation risk for the producers. In this work, a computational and experimental study… read more here.
Keywords: bean variety; ccn51; temperature; cocoa bean ... See more keywords
Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27051625
Abstract: 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 number of residues, cocoa bean… read more here.
Keywords: bioactive compounds; cocoa; characterization bioactive; cocoa bean ... See more keywords
Bioactive Poly(lactic acid)–Cocoa Bean Shell Composites for Biomaterial Formulation: Preparation and Preliminary In Vitro Characterization
Sign Up to like & getrecommendations! Published in 2021 at "Polymers"
DOI: 10.3390/polym13213707
Abstract: The unique lignocellulosic and solvent-extractive chemical constituents of most natural fibers are rich in natural polymers and bioactive molecules that can be exploited for biomaterial formulation. However, although natural fibers’ main constituents have been already… read more here.
Keywords: formulation; biomaterial formulation; cocoa bean; acid ... See more keywords
Extraction and Characterization of Cocoa Bean Shell Cell Wall Polysaccharides
Sign Up to like & getrecommendations! Published in 2023 at "Polymers"
DOI: 10.3390/polym15030745
Abstract: Cocoa bean shells (CBS), a by-product of the cocoa industry, from two cacao varieties and obtained after selected processing conditions (fermentation, drying, roasting) were characterized in terms of their chemical composition, where they were found… read more here.
Keywords: wall polysaccharides; cocoa bean; cell wall;