Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review

Open Access

Issue		BIO Web Conf. Volume 96, 2024 The 2^nd Unhas International Conference on Agricultural Technology (UICAT 2023)


Article Number		01006
Number of page(s)		14
Section		The Science of Food
DOI		https://doi.org/10.1051/bioconf/20249601006
Published online		27 March 2024

R. Indiarto, Z. R. Raihani, M. P. Dewi, Z. R. Aqila, and M. Y. Efendi, A review of innovation in cocoa bean processing by-products. IJETER. 9, 1162 (2021). [CrossRef] [Google Scholar]
D. C. G. Okiyama, S. L. B. Navarro, and C. E. C. Rodrigues, Cocoa shell and its compounds: applications in the food industry. Trends Food Sci. Technol. 63, 103 (2017). [CrossRef] [Google Scholar]
J. Tan and W. L. Kerr, Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS). J Sci Food Agric. 98, 3851 (2018). [CrossRef] [PubMed] [Google Scholar]
S. T. Beckett, The science of chocolate, second (RSC Publishing, 2008). [CrossRef] [Google Scholar]
S. T. Beckett, Industrial chocolate manufacture and use, fourth (Wiley-Blackwell, 2009). [Google Scholar]
J. C. Hashimoto, J. C. Lima, R. M. S. Celeghini, A. B. Nogueira, P. Efraim, R. J. Poppi, and J. A. L. Pallone, Quality control of commercial cocoa beans (Theobroma Cacao L.) by near-infrared spectroscopy. Food Anal. Methods. 11, 1510 (2018). [CrossRef] [Google Scholar]
V. T. T. Ho, J. Zhao, and G. Fleet, Yeasts are essential for cocoa bean fermentation. Int. J. Food Microbiol. 174, 72 (2014). [CrossRef] [Google Scholar]
G. Afrane and A. Ntiamoah, Use of pesticides in the cocoa industry and their impact on the environment and the food chain, in pesticides in the modern world - risks and benefits, edited by M. Stoytcheva (InTech, 2011). [Google Scholar]
F. Caponio, A. Piga, and M. Poiana, Valorization of food processing by-products. Foods. 11, 3246 (2022). [CrossRef] [Google Scholar]
O. Rojo-Poveda, L. Barbosa-Pereira, L. Mateus-Reguengo, M. Bertolino, C. Stévigny, and G. Zeppa, Effects of particle size and extraction methods on cocoa bean shell functional beverage. Nutrients. 11, 867 (2019). [CrossRef] [Google Scholar]
M. Kofink, M. Papagiannopoulos, and R. Galensa, (-)-Catechin in cocoa and chocolate: occurence and analysis of an atypical flavan-3-ol enantiomer. Molecules. 12, 1274 (2007). [CrossRef] [PubMed] [Google Scholar]
N. Adamafio, Theobromine toxicity and remediation of cocoa by-products. J. Biol. Sci. 13, 570 (2013). [CrossRef] [Google Scholar]
F. E. Olaifa, R. A. Hamzat, and O. O. Oyetoyan, Acute toxicity of ethanol extracts of cocoa bean shell on sarotherodon galilaeus juvenile. J. Fish. 3, 56 (2008). [Google Scholar]
M. A. Martín-Cabrejas, C. Valiente, R. M. Esteban, E. Mollá, and K. Waldron, Cocoa hull: a potential source of dietary fibre. J. Sci. Food Agric. 66, 307 (1994). [CrossRef] [Google Scholar]
H. Kowalska, K. Czajkowska, J. Cichowska, and A. Lenart, What’s new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends Biotechnol. 67, 150 (2017). [Google Scholar]
R. Ravindran and A. K. Jaiswal, Exploitation of food industry waste for high-value products. Trends Biotechnol. 34, 58 (2016). [CrossRef] [Google Scholar]
R. Martínez, P. Torres, M. A. Meneses, J. G. Figueroa, J. A. Pérez-Álvarez, and M. Viuda-Martos, Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products. Int. Food Res. J. 49, 39 (2012). [CrossRef] [Google Scholar]
M. Arlorio, J. D. Coisson, P. Restani, and A. Martelli, Characterization of pectins and some secondary compounds from Theobroma cacao hulls. J. Food Sci. 66, 653 (2001). [CrossRef] [Google Scholar]
D. Diomande, I. Antheaume, M. Leroux, J. Lalande, S. Balayssac, G. S. Remaud, and I. Tea, Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma Cacao L.) beans. Food Chem. 188, 576 (2015). [CrossRef] [Google Scholar]
M. Arlorio, J. D. Coisson, P. Restani, and A. Martelli, characterization of pectins and some secondary compounds from Theobroma cacao hulls. J. Food Sci. 66, 653 (2001). [CrossRef] [Google Scholar]
E. Lecumberri, R. Mateos, M. Izquierdo-Pulido, P. Rupérez, L. Goya, and L. Bravo, Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chem. 104, 948 (2007). [CrossRef] [Google Scholar]
B. A. P. Agus, N. N. Mohamad, and N. Hussain, Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia. Food Measure. 12, 2581 (2018). [CrossRef] [Google Scholar]
J. S. Bonvehí and F. V. Coll, Protein quality assessment in cocoa husk. Int. Food Res.J. 32, 201 (1999). [CrossRef] [Google Scholar]
O. F. Osundahuns, M. K. B., and . A. A. A., Effect of cocoa shell ash as an alkalizing agent on cocoa products. J. Appl. Sci. 7, 1674 (2007). [CrossRef] [Google Scholar]
H. M. El-Saied, M. K. Morsi, and M. M. A. Amer, Composition of cocoa shell fat as related to cocoa butter. Z Ernährungswiss. 20, 145 (1981). [CrossRef] [PubMed] [Google Scholar]
O. A. Lessa, N. D. S. Reis, S. G. F. Leite, M. L. E. Gutarra, A. O. Souza, S. A. Gualberto, J. R. De Oliveira, E. Aguiar-Oliveira, and M. Franco, Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids. Food Sci. Biotechnol. 27, 107 (2018). [CrossRef] [PubMed] [Google Scholar]
R. Redgwell, V. Trovato, S. Merinat, D. Curti, S. Hediger, and A. Manez, Dietary fibre in cocoa shell: characterisation of component polysaccharides. Food Chemistry. (2003). [Google Scholar]
G. Grillo, L. Boffa, A. Binello, S. Mantegna, G. Cravotto, F. Chemat, T. Dizhbite, L. Lauberte, and G. Telysheva, Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors. Food Research International. 115, 200 (2019). [CrossRef] [Google Scholar]
A. Vojvodić, D. Komes, I. Vovk, A. Belščak-Cvitanović, and A. Bušić, compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates. Food Research International. 89, 565 (2016). [CrossRef] [Google Scholar]
J. S. Bonvehí and R. E. Jordà, Constituents of cocoa husks. Zeitschrift Für Naturforschung C. 53, 785 (1998). [CrossRef] [Google Scholar]
C. Bruna, I. Eichholz, S. Rohn, L. W. Kroh, and S. Huusken-Keil, Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins. Journal of Applied Botany and Food Quality. 83, 9 (2009). [Google Scholar]
J. Wollgast and E. Anklam, Review on polyphenols in theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identi®cation and quanti®cation. Food Research International. (2000). [Google Scholar]
C. Hernández-Hernández, I. Viera-Alcaide, A. M. Morales-Sillero, J. Fernández-Bolaños, and G. Rodríguez-Gutiérrez, Bioactive compounds in mexican genotypes of cocoa cotyledon and husk. Food Chemistry. 240, 831 (2018). [CrossRef] [Google Scholar]
L. Bravo, Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews. 56, 317 (2009). [CrossRef] [Google Scholar]
R. R. Utami, R. Armunanto, S. Rahardjo, and S., Effects of cocoa bean (theobroma cacao l.) fermentation on phenolic content, antioxidant activity and functional group of cocoa bean shell. Pakistan J. of Nutrition. 15, 948 (2016). [CrossRef] [Google Scholar]
J. Nsor-Atindana, F. Zhong, and K. J. Mothibe, Quantification of total polyphenolic content and antimicrobial activity of cocoa (Theobroma cacao L.) bean shells. Pakistan Journal of Nutrition. 11, 672 (2012). [CrossRef] [Google Scholar]
V. A. Papillo, M. Locatelli, F. Travaglia, M. Bordiga, C. Garino, J. D. Coïsson, and M. Arlorio, Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications. Food Research International. 115, 511 (2019). [CrossRef] [Google Scholar]
J. González, D. Pérez, E. Gómez, D. D. L. C. Salgado, and M. Monan, UHPLC-DAD-ESI-MS/MS analysis of flavonoids from ethanolic extracts of theobroma cacao husk in Cuba. OALib. 06, 1 (2019). [Google Scholar]
H. Ashihara, H. Sano, and A. Crozier, Caffeine and related purine alkaloids: biosynthesis, catabolism, function and genetic engineering. Phytochemistry. 69, 841 (2008). [CrossRef] [Google Scholar]
P. C. G. Júnior, V. B. Dos Santos, A. S. Lopes, J. P. I. De Souza, J. R. S. Pina, G. C. A. Chagas Júnior, and P. S. B. Marinho, Determination of theobromine and caffeine in fermented and unfermented amazonian cocoa (Theobroma cacao L.) Beans using square wave voltammetry after chromatographic separation. Food Control. 108, 106887 (2020). [CrossRef] [Google Scholar]
L. Barbosa-Pereira, O. Rojo-Poveda, I. Ferrocino, M. Giordano, and G. Zeppa, Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins. Data in Brief. 25, 104268 (2019). [CrossRef] [Google Scholar]
V. Barišić, I. Flanjak, I. Križić, A. Jozinović, D. Šubarić, J. Babić, B. Miličević, and Đ. Ačkar, Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J. Food Process Engineering. 43, e13057 (2020). [Google Scholar]
O. Rojo-Poveda, L. Barbosa-Pereira, D. Orden, C. Stévigny, G. Zeppa, and M. Bertolino, Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose. Foods. 9, (2020). [Google Scholar]
S. Martínez-Cervera, A. Salvador, B. Muguerza, L. Moulay, and S. M. Fiszman, Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT - Food Science and Technology. 44, 729 (2011). [CrossRef] [Google Scholar]
V. Barišić, M. C. Stokanović, I. Flanjak, K. Doko, A. Jozinović, J. Babić, D. Šubarić, B. Miličević, I. Cindrić, and Đ. Ačkar, Cocoa shell as a step forward to functional chocolates—bioactive components in chocolates with different composition. Molecules. 25, 5470 (2020). [CrossRef] [PubMed] [Google Scholar]
J. Choi, N. Kim, H. Y. Choi, and Y. S. Han, Effect of cacao bean husk powder on the quality properties of pork sausages. Food Sci. Anim. Resour. 39, 742 (2019). [CrossRef] [PubMed] [Google Scholar]
M. Rinaldi, P. Littardi, M. Paciulli, A. Caligiani, and E. Chiavaro, Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage. Eur. Food Res. Technol. 246, 1583 (2020). [CrossRef] [Google Scholar]
S. M. Dos Anjos Lopes, M. V. Martins, V. B. de Souza, and F. L. Tulini, Evaluation of the nutritional composition of cocoa bean shell waste (Theobroma Cacao) and application in the production of a phenolic-rich iced tea. Journal of Culinary Science & Technology. 1 (2021). [Google Scholar]
J. Delgado-Ospina, L. Esposito, J. B. Molina-Hernandez, J. Á. Pérez-Álvarez, M. Martuscelli, and C. Chaves-López, Cocoa shell infusion: a promising application for added-value beverages based on cocoa’s production coproducts. Foods. 12, 2442 (2023). [CrossRef] [PubMed] [Google Scholar]
A. C. Adi, A. I. Tawakal, M. F. Rasyidi, W. Salisa, F. Farapti, and H. Rachmawati, Effect of cocoa husk criollo tea on hypercholesterolemia in animal model. Foods and Raw Materials. 206 (2023). [Google Scholar]
C. Cantele, O. Rojo-Poveda, M. Bertolino, D. Ghirardello, V. Cardenia, L. Barbosa-Pereira, and G. Zeppa, In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell. Foods. 9, 715 (2020). [CrossRef] [Google Scholar]
C. S. Siow, E. W. C. Chan, C. W. Wong, and C. W. Ng, Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins. Future Foods. 5, 100108 (2022). [CrossRef] [Google Scholar]
N. S. Terefe, Food fermentation, in reference module in food science (Elsevier, 2016), p. B978008100596503420X. [Google Scholar]
V. Singh and D. Kumar Verma, Processing technology and potential health benefits of coffee, in engineering interventions in foods and plants, edited by D. K. Verma, 1st ed. (Apple Academic Press, Waretown, NJ: Apple Academic Press, 2017., 2017), pp. 89–117. [Google Scholar]
J. P. Tamang, Naturally fermented ethnic soybean foods of India. Journal of Ethnic Foods. 2, 8 (2015). [CrossRef] [Google Scholar]
J. Towaha and R. Rubiyo, Mutu fisik biji dan citarasa kopi arabika hasil fermentasi mikrob probiotik asal pencernaan luwak. J. Tanaman Industri dan Penyegar 3, 61 (2016). [CrossRef] [Google Scholar]
M. Sharifi, A. Moridnia, D. Mortazavi, M. Salehi, M. Bagheri, and A. Sheikhi, Kefir: a powerful probiotics with anticancer properties. Med Oncol. 34, 183 (2017). [CrossRef] [PubMed] [Google Scholar]
M. Muzaifa, R. Andini, M. I. Sulaiman, Y. Abubakar, F. Rahmi, and Nurzainura, Novel Utilization of Coffee Processing By-Products: Kombucha Cascara Originated from ‘Gayo-Arabica,’ IOP Conf. Ser.: Earth Environ. Sci. 644, 012048 (2021). [CrossRef] [Google Scholar]
N. Nurhayati, S. Yuwanti, and A. Urbahillah, Physicochemical and sensory characteristics of the cascara (dried cherries coffee peels) kombucha. JTIP. 31, 38 (2020). [CrossRef] [Google Scholar]
S. Rohaya, M. Multahadi, and I. Sulaiman, Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L.). Cultivars, CS 17, 1 (2023). [CrossRef] [Google Scholar]
R. Trihaditia and R. Yuliani, Komparasi jenis cascara dan periode fermenfasi terhadao karakteristik kombucha cascara. PRS. 3, 87 (2021). [CrossRef] [Google Scholar]
A. P. Hastuti and J. Kusnadi, Organoleptic and physical characteristic of red rosella (Hibiscus Sabdariffa L.) kefir from red rosella tea in the market. Jurnal Pangan Dan Agroindustri 4, 313 (2016). [Google Scholar]
Y. Lathif, Pengaruh lama fermentasi dan variasi konsentrasi daun kersen (Muntingia calabura L.) terhadap total asam, ph medium dan aktivitas antioksidan kefir air teh daun kersen (Muntingia calabura L.), UIN Maulana Malik Ibrahim, 2016. [Google Scholar]
D. Mudgil and S. Barak, Functional foods: sources and health benefits (Scientific Publisher, 2017). [Google Scholar]
M. Muizuddin and E. Zubaidah, Study antibacteria activity of kefir soursop leaf tea from various brands of soursop leaf tea in the market. Jurnal Pangan dan Agroindustri. 3, (2015). [Google Scholar]
W. Randazzo, O. Corona, R. Guarcello, N. Francesca, M. A. Germanà, H. Erten, G. Moschetti, and L. Settanni, Development of new non-dairy beverages from mediterranean fruit juices fermented with water kefir microorganisms. Food Microbiology. 54, 40 (2016). [CrossRef] [Google Scholar]
A. E. Setiawati and J. Kusnadi, Optimization of Fermentation Time and Grain Concentration for Water Kefir Production from Butterfly Pea Flower (Clitoria Ternatea), IOP Conf. Ser.: Earth Environ. Sci. 924, 012081 (2021). [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.