☆ 4.6 Article

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

FERMENTATION-BASEL (2023)

Related references

Note: Only part of the references are listed.

Article Chemistry, Multidisciplinary

Cocoa Bean Shell as Promising Feedstock for the Production of Poly(3-hydroxybutyrate) (PHB)

Marta Sanchez et al.

Summary: Cocoa bean shell (CBS), a by-product of the chocolate industry, was used as a substrate for poly(3-hydroxybutyrate) (PHB) production through fermentation with Bacillus firmus. Acid-thermal hydrolysis of CBS at 135 degrees C for 10 min yielded broths rich in fermentable sugars, which were employed as fermentation media. Significant polymer production was achieved from the non-centrifuged broth, indicating the importance of CBS solids in microorganism metabolism and PHB production. The study obtained promising results with PHB concentrations similar to or higher than those reported in previous studies on obtaining PHB from other agri-food residues.

APPLIED SCIENCES-BASEL (2023)

Add to Collection

Review Green & Sustainable Science & Technology

Lignocellulosic biomass from agricultural waste to the circular economy: a review with focus on biofuels, biocomposites and bioplastics

Muhammad Mujtaba et al.

Summary: In response to the global warming crisis caused by uncontrolled greenhouse gas production, industries are striving to reduce their dependence on petrochemicals and petroleum-based industrial components and replace them with biobased, sustainable, and environmentally friendly alternatives. Agricultural waste, particularly lignocellulosic biomass, provides a significant resource for the development of various bio-products. Recent advancements in integrated biorefineries have improved the utilization of waste lignocellulose components to produce biofuels, platform chemicals, resins, bioplastics, additives, and other biobased materials for diverse applications.

JOURNAL OF CLEANER PRODUCTION (2023)

Add to Collection

Review Biochemistry & Molecular Biology

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

Marta Sanchez et al.

Summary: Cocoa bean shell (CBS) is an abundant waste from the chocolate industry, which has high potential for the recovery of valuable compounds such as dietary fibres, polyphenols and methylxanthines. It can be used for the production of antioxidants, antivirals, biofuels, food additives, adsorbents and corrosion inhibitors. The review highlights the different valorisation alternatives for CBS and discusses the recent innovations, trends and challenges in its biotechnological application.

ANTIOXIDANTS (2023)

Add to Collection

Review Agricultural Engineering

Development of lignocellulosic biorefineries for the sustainable production of biofuels: Towards circular bioeconomy

Aditya Yadav et al.

Summary: The idea of setting up biorefineries for sustainable bioeconomy focuses on environmentally friendly and affordable renewable energy resources. Lignocellulosic biomass is regarded as a widely available feedstock for biofuel production, reducing the reliance on petrochemical refineries. By utilizing various conversion technologies, an integrated biorefinery platform of lignocellulosic biomass can be created, embracing the concept of circular bioeconomy. The review highlights the development and advances in lignocellulosic biorefineries, as well as the importance of life cycle assessment in understanding the environmental impacts of biofuel production chains.

BIORESOURCE TECHNOLOGY (2023)

Add to Collection

Article Agricultural Engineering

A biorefinery approach for pectin extraction and second-generation bioethanol production from cocoa pod husk

Kim Kley Valladares-Diestra et al.

Summary: The biorefinery approach using citric acid-assisted hydrothermal pretreatment was effective in extracting pectin, producing xylooligosaccharides (XOs) and bioethanol from cocoa pod husk. The process resulted in high yields of pectin, XOs, and fermentable sugars, demonstrating great potential for application in food and bioenergy industries.

BIORESOURCE TECHNOLOGY (2022)

Add to Collection

Review Agricultural Engineering

Added-value biomolecules' production from cocoa pod husks: A review

Luciana Porto de Souza Vandenberghe et al.

Summary: Cocoa pods husks account for 80% of the residues generated during cocoa bean processing, attracting attention for their lignocellulosic composition. Recent studies have explored the potential applications of cocoa pod husks in producing high value-added molecules for food, feed, agriculture, and bioenergy sectors. More efforts are needed to fully exploit the potential of cocoa pod husks and support producers in developing countries.

BIORESOURCE TECHNOLOGY (2022)

Add to Collection

Article Agricultural Engineering

Engineering Cupriavidus necator DSM 545 for the one-step conversion of starchy waste into polyhydroxyalkanoates

Silvia Brojanigo et al.

Summary: In this study, a recombinant strain of Cupriavidus necator DSM 545 was developed for efficient production of polyhydroxyalkanoates (PHAs) from starch-rich residues. The engineered strain showed promising hydrolytic activity and produced high biomass levels with noteworthy PHAs titers, opening up possibilities for one-step conversion of starchy waste into PHAs.

BIORESOURCE TECHNOLOGY (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk

Shinta R. Dewi et al.

Summary: This study investigated the effect of extraction parameters on maximizing the bioactive yield of CPH extract. The results showed that 50% aqueous ethanol as the solvent and Microwave-assisted Extraction method achieved high phenolic content. The maximum yields of anthocyanin and antioxidants were obtained under 50°C and 5 minutes of extraction time.

FOOD AND BIOPRODUCTS PROCESSING (2022)

Add to Collection

Review Biochemistry & Molecular Biology

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects

Thiago F. Soares et al.

Summary: Cocoa by-products, such as cocoa husk and pulp, are rich in nutrients and compounds, making them potential ingredients or additives in the food industry. The evaluation of these by-products is important for both environmental and economic aspects of the circular economy.

MOLECULES (2022)

Add to Collection

Article Biochemistry & Molecular Biology

Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves

Peyman Ebrahimi et al.

Summary: The aim of this study was to determine the most optimal green valorization process for extracting polyphenols from food by-products. The results showed that combining freeze-drying of sugar beet leaves with ultrasound-assisted extraction using water as the solvent yielded excellent polyphenol content and antioxidant activity.

MOLECULES (2022)

Add to Collection

Article Green & Sustainable Science & Technology

Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages

Andreea Cadariu et al.

Summary: This study evaluated the potential of dried processing byproducts from tomatoes to improve the oxidative stability of pork sausages during refrigerated storage. The results showed that the dried tomato byproducts have the potential to replace sodium nitrite in meat products and exhibit a stronger inhibitory effect against lipid oxidation in scalded sausages compared to dried ones.

SUSTAINABILITY (2022)

Add to Collection

Review Agricultural Engineering

Production and recovery of polyhydroxyalkanoates (PHA) from waste streams-A review

R. Yukesh Kannah et al.

Summary: Polyhydroxyalkanoates (PHA) are a more attractive sustainable green plastic with the potential to replace petroleum-based plastics. Producing green plastic from various waste streams is environmentally friendly and cost-effective.

BIORESOURCE TECHNOLOGY (2022)

Add to Collection

Review Biotechnology & Applied Microbiology

A New Wave of Industrialization of PHA Biopolyesters

Martin Koller et al.

Summary: The increasing use of plastics and their negative impact on the environment has led to the development of renewable and biodegradable materials. Polyhydroxyalkanoates (PHAs), a class of biopolymers synthesized by microorganisms, have properties similar to petrochemical plastics but can biodegrade in various environments. The emergence of the PHA industry has attracted the attention of chemical companies, start-ups, and brand owners who are now producing and utilizing PHAs in various applications. This commercialization wave of PHAs holds great potential in reducing plastic pollution and fighting climate change.

BIOENGINEERING-BASEL (2022)

Add to Collection

Review Multidisciplinary Sciences

Environmental impact of bioplastic use: A review

Ghada Atiwesh et al.

Summary: Bioplastics are seen as alternatives to conventional plastics, but they also pose some environmental issues. Current studies suggest that the harms associated with bioplastics are less severe compared to traditional plastics, yet more in-depth research is needed to confirm their eco-friendliness.

HELIYON (2021)

Add to Collection

Article Agricultural Engineering

Optimization of alkaline pretreatment and enzymatic hydrolysis of cocoa pod husk (Theobroma cacao L.) for ethanol production

Alonso G. Hernandez-Mendoza et al.

Summary: The study demonstrated the production of bioethanol from cocoa pod husk through optimized alkaline pretreatment and enzymatic hydrolysis processes. The optimal alkaline pretreatment condition was found to be 5% NaOH for 30 minutes at 120 degrees Celsius, while optimal enzymatic hydrolysis conditions were 10 FPU g(-1) substrate and 10% solid loading.

BIOMASS & BIOENERGY (2021)

Add to Collection

Review Chemistry, Applied

Cocoa and cocoa bean shells role in human health: An updated review

Zeynep Ozlem Cinar et al.

Summary: Cocoa, derived from the seeds of Theobroma cacao L., is rich in phytochemicals and has various health benefits such as antioxidant, anti-inflammatory, and anti-cancer properties. The cocoa bean shell, a by-product of cocoa preparation, is also gaining attention for its high content of phytochemicals.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)

Add to Collection

Article Materials Science, Paper & Wood

Cocoa pod husk valorization: alkaline-enzymatic pre-treatment for propionic acid production

Zulma Sarmiento-Vasquez et al.

Summary: The study demonstrates that sequential alkaline and enzymatic treatment significantly increases glucose yield from cocoa pod husk, which shows potential as a substrate for propionic acid production. Subsequent fermentation experiments using glucose from CPHH as a raw material successfully produced propionic acid.

CELLULOSE (2021)

Add to Collection

Article Agronomy

How nutrient rich are decaying cocoa pod husks? The kinetics of nutrient leaching

D. -G. J. M. Hougni et al.

Summary: The decomposition of cocoa pod husks follows a second-order exponential curve, with potassium being the most easily leached nutrient, primarily influenced by rainfall frequency. Moreover, partial decomposition of the husks significantly affects the leaching rates of potassium.

PLANT AND SOIL (2021)

Add to Collection

Article Agronomy

Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

Carmen Botella-Martinez et al.

Summary: The study investigated the effects of different particle sizes on cocoa bean shell flours, revealing high dietary fiber content and abundant bioactive compounds such as polyphenolic compounds and methylxanthines. Additionally, cocoa bean shells exhibited significant antioxidant properties, making them a valuable coproduct for the food industry.

AGRONOMY-BASEL (2021)

Add to Collection

Article Microbiology

Selection of Superior Yeast Strains for the Fermentation of Lignocellulosic Steam-Exploded Residues

Lorenzo Cagnin et al.

Summary: The production of lignocellulosic ethanol requires a robust yeast strain that can tolerate toxic molecules found in the material. This study compared the inhibitor resistance and fermentative performances of natural strains with an industrial benchmark yeast. The results showed that the natural strain S. cerevisiae Fm17 outperformed the industrial yeast in ethanol production, demonstrating its potential for use in lignocellulosic ethanol plants.

FRONTIERS IN MICROBIOLOGY (2021)

Add to Collection

Article Chemistry, Multidisciplinary

Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia

Endale Amare et al.

Summary: Teff and amaranth, gluten-free cereals with significant nutritional benefits, have high fat content and squalene levels. Teff showed superior lipid quality over amaranth, making it a preferred choice for healthy food formulation. Both grains have potential as ingredients for developing novel functional foods.

APPLIED SCIENCES-BASEL (2021)

Add to Collection

Article Agriculture, Dairy & Animal Science

Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese

A. Campione et al.

Summary: The inclusion of dietary cocoa bean shell as a partial replacer of human edible cereal grains in the diet of lactating ewes did not have detrimental effects on animal performance and milk composition. However, it negatively affected cheese nutritional characteristics by reducing protein content and increasing fat content, while improving fat health indexes in milk and cheese.

ANIMAL (2021)

Add to Collection

Article Polymer Science

Conversion of Starchy Waste Streams into Polyhydroxyalkanoates Using Cupriavidus necator DSM 545

Silvia Brojanigo et al.

POLYMERS (2020)

Add to Collection

Article Multidisciplinary Sciences

Modeling, optimization and kinetic analysis of the hydrolysis process of waste cocoa pod husk to reducing sugars

Mary Mensah et al.

SN APPLIED SCIENCES (2020)

Add to Collection

Article Food Science & Technology

Simultaneous green extraction of fat and bioactive compounds of cocoa shell and protein fraction functionalities evaluation

Ingrid Denardi Soares et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection

Article Biotechnology & Applied Microbiology

Bioconversion of lignocellulosic substrates for the production of polyhydroxyalkanoates

Larissa de Souza et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)

Add to Collection

Review Engineering, Environmental

Biotechnological approaches for cocoa waste management: A review

Zulma S. Vasquez et al.

WASTE MANAGEMENT (2019)

Add to Collection

Article Nutrition & Dietetics

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Olga Rojo-Poveda et al.

NUTRIENTS (2019)

Add to Collection

Review Biotechnology & Applied Microbiology

Exploring industrial and natural Saccharomyces cerevisiae strains for the bio-based economy from biomass: the case of bioethanol

Lorenzo Favaro et al.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2019)

Add to Collection

Article Chemistry, Applied

Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

Nerea Munoz-Almagro et al.

CARBOHYDRATE POLYMERS (2019)

Add to Collection

Review Biotechnology & Applied Microbiology

Improving polyhydroxyalkanoate production from inexpensive carbon sources by genetic approaches: a review

Lorenzo Favaro et al.

BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2019)

Add to Collection

Article Biotechnology & Applied Microbiology

Comparing laboratory and industrial yeast platforms for the direct conversion of cellobiose into ethanol under simulated industrial conditions

Lorenzo Cagnin et al.

FEMS YEAST RESEARCH (2019)

Add to Collection

Article Food Science & Technology

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

Federica Tinello et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)

Add to Collection

Article Food Science & Technology

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

Ozana Almeida Lessa et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2018)

Add to Collection

Article Agricultural Engineering

Nuclease expression in efficient polyhydroxyalkanoates-producing bacteria could yield cost reduction during downstream processing

Jesus E. Rodriguez Gamero et al.

BIORESOURCE TECHNOLOGY (2018)

Add to Collection

Article Agricultural Engineering

Cocoa residues as viable biomass for renewable energy production through anaerobic digestion

Nayaret Acosta et al.

BIORESOURCE TECHNOLOGY (2018)

Add to Collection

Article Agricultural Engineering

Thermochemical conversion and characterization of cocoa pod husks a potential agricultural waste from Ghana

Maxwell Adjin-Tetteh et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Add to Collection

Article Food Science & Technology

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Gires Boungo Teboukeu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

Add to Collection

Review Food Science & Technology

Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds

Rocio Campos-Vega et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Add to Collection

Proceedings Paper Education, Scientific Disciplines

Active Compounds Extraction of Cocoa Pod Husk (Thebroma Cacao I.) and Potential as Fungicides

Rachmawaty et al.

2ND INTERNATIONAL CONFERENCE ON STATISTICS, MATHEMATICS, TEACHING, AND RESEARCH 2017 (2018)

Add to Collection

Review Chemistry, Multidisciplinary

Valorisation strategies for cocoa pod husk and its fractions

Fei Lu et al.

CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2018)

Add to Collection

Article Food Science & Technology

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)

Lourdes Valadez-Carmona et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Add to Collection

Review Green & Sustainable Science & Technology

Lignocellulosics as sustainable resources for production of bioplastics - A review

Malin Brodin et al.

JOURNAL OF CLEANER PRODUCTION (2017)

Add to Collection

Article Food Science & Technology

Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

Cristian Bortolini et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Add to Collection

Article Biotechnology & Applied Microbiology

Production of polyhydroxybutyrate from wheat bran hydrolysate using Ralstonia eutropha through microbial fermentation

Neelamegam Annamalai et al.

JOURNAL OF BIOTECHNOLOGY (2016)

Add to Collection

Article Integrative & Complementary Medicine

Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract

Azila Abdul Karim et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)

Add to Collection

Article Biochemical Research Methods

Novel approach for productivity enhancement of polyhydroxyalkanoates (PHA) production by Cupriavidus necator DSM 545

Nathalie Berezina

NEW BIOTECHNOLOGY (2013)

Add to Collection

Article Food Science & Technology

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

R. Martinez et al.

FOOD RESEARCH INTERNATIONAL (2012)

Add to Collection

Article Food Science & Technology

Proximate composition of guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana) and macauba (Acrocomia aculeata) palm fruits

Michelle Cardoso Coimbra et al.

FOOD RESEARCH INTERNATIONAL (2011)

Add to Collection

Article Agricultural Engineering

Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins

Lucia Cristina Vriesmann et al.

INDUSTRIAL CROPS AND PRODUCTS (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Evaluation of Red Chicory Extract as a Natural Antioxidant by Pure Lipid Oxidation and Yeast Oxidative Stress Response as Model Systems

Anna Lante et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Add to Collection

Review Food Science & Technology

Flavor formation and character in cocoa and chocolate: A critical review

Emmanuel Ohene Afoakwa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Add to Collection

Article Food Science & Technology

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Pavel Stratil et al.

CZECH JOURNAL OF FOOD SCIENCES (2008)

Add to Collection

Article Biotechnology & Applied Microbiology

Poly-3-hydroxybutyrate (P3HB) production by bacteria from xylose, glucose and sugarcane bagasse hydrolysate

LF Silva et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2004)

Add to Collection

© Peeref 2019-2024. All rights reserved.