VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY

Valorization of Cocoa by Products: Applications and Perspectives in the Food Industry

dc.creatorChico, Mayra Fernanda
dc.date2022-12-28
dc.date.accessioned2023-08-29T21:46:51Z
dc.date.available2023-08-29T21:46:51Z
dc.identifierhttps://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857
dc.identifier10.31243/aci.v29i2.1857
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8520830
dc.descriptionCocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained into de cocoa pod husk as the fraction with the highest commercial value for the production of chocolate. During the pre-processing stages, approximately 80% of the cocoa fruit is discarded as residual biomass. From the by-products generated, a series of chemical components with high added value have been studied. They can be recovered through the use of sustainable technologies. This document explores the current uses and application prospects in the food industry of cocoa by-products and their bioactive compounds. The current situation in the cocoa market worldwide and in Ecuador will be briefly presented, followed by a description of the structural and chemical composition of cocoa fruits. Next, the process of transforming cocoa into a final product and the by-product streams generated will be detailed. Finally, current applications and prospects for applications through the use of sustainable technologies will be addressed.en-US
dc.descriptionCocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained in de cocoa pod husk as the fraction with the highest commercial value for the production of chocolate. During the pre-processing stages, approximately 80% of the cocoa fruit is discarded as residual biomass. From the by-products generated, a series of chemical components with high-added value has been studied. They can be recovered through the use of sustainable technologies. This document explores the current uses and application prospects in the food industry of cocoa by-products and their bioactive compounds. The current situation in the cocoa market worldwide and in Ecuador will be briefly presented, followed by a description of the structural and chemical composition of cocoa fruits. Next, the process of transforming cocoa into a final product and the by-product streams generated will be detailed. Finally, current applications and prospects for applications through the use of sustainable technologies will be addressed.es-ES
dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad Técnica de Ambato - FCIALes-ES
dc.relationhttps://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857/2272
dc.rightsDerechos de autor 2022 Mayra Fernanda Chicoes-ES
dc.rightshttps://creativecommons.org/licenses/by-nc/4.0es-ES
dc.sourceAlimentos Ciencia e Ingeniería; Vol. 29 No. 2 (2022): Revista Alimentos Ciencia e Ingeniería; 57-101en-US
dc.sourceAlimentos Ciencia e Ingeniería; Vol. 29 Núm. 2 (2022): Revista Alimentos Ciencia e Ingeniería; 57-101es-ES
dc.source2737-6338
dc.source1390-2180
dc.source10.31243/aci.v29i2
dc.subjectcacao, valorización de subproductos, subproductos de cacao.es-ES
dc.subjectcocoa, recovery of by-products, cocoa by-products.en-US
dc.titleVALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRYen-US
dc.titleValorization of Cocoa by Products: Applications and Perspectives in the Food Industryes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articlees-ES
dc.coverageEcuadores-ES


Este ítem pertenece a la siguiente institución