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Lookup NU author(s): Dr Piergiorgio GentileORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© 2022 The Authors. ChemBioEng Reviews published by Wiley-VCH GmbH. Cocoa liquor, butter, and powder represent derived products from a small portion of the fruits, compared with the cocoa pod husk (CPH) which accounts for ∼ 70 % of fresh weight. CPH, improperly disposed in plantations, can cause diseases threatening worldwide chocolate production. However, this biomass can be a potential source of bioactive compounds aligned with the circular economy. An overview on the different methods for extracting pectin, resulting in variable extraction yields with a critical discussion on the obtained physicochemical characteristics, is presented. Additionally, the potential applications of the extracted pectin for food and biomedical application are discussed, including thickener, stabilizer, excipient, drug-release modifier, macrophage activator, etc. Despite these potential outputs, new extraction methods need to be considered for improving efficiency and sustainability. Finally, potential approaches are introduced that can help to minimize the environmental impact, making the extraction cost- and time-efficient, and, therefore, more ssustainable for a further successful translation to industry.
Author(s): Barrios-Rodriguez YF, Salas-Calderon KT, Orozco-Blanco DA, Gentile P, Giron-Hernandez J
Publication type: Review
Publication status: Published
Journal: ChemBioEng Reviews
Year: 2022
Volume: 9
Issue: 5
Pages: 462-474
Print publication date: 01/10/2022
Online publication date: 16/09/2022
Acceptance date: 15/08/2022
ISSN (electronic): 2196-9744
Publisher: John Wiley and Sons Inc
URL: https://doi.org/10.1002/cben.202100061
DOI: 10.1002/cben.202100061
