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dc.contributor.authorDelgado Ospina, Johannes-
dc.contributor.authorLucas González, Raquel-
dc.contributor.authorViuda-Martos, Manuel-
dc.contributor.authorFernandez-Lopez, Juana-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.authorMartuscelli, Maria-
dc.contributor.authorChaves Lopez, Clemencia-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-03-22T10:51:31Z-
dc.date.available2024-03-22T10:51:31Z-
dc.date.created2021-04-16-
dc.identifier.citationHelyon. Volume 7, Issue 4, April 2021es_ES
dc.identifier.issn2405-8440-
dc.identifier.urihttps://hdl.handle.net/11000/31809-
dc.description.abstractThe cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw−1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g−1) and isoquercetin (1.04 ± 0.09 mg g−1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3–37.4%) and flavonoids (2.9 ± 0.1 mg RE g−1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidantses_ES
dc.formatapplication/pdfes_ES
dc.format.extent11es_ES
dc.language.isoenges_ES
dc.publisherCell Presses_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCacao shelles_ES
dc.subjectCacao pod huskes_ES
dc.subjectEpicatechines_ES
dc.subjectIsoquercetines_ES
dc.subjectWater holding capacityes_ES
dc.subjectSpectrum colores_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::66 - Ingeniería, tecnología e industria química. Metalurgia::663/664 - Alimentos y nutrición. Enología. Aceites. Grasases_ES
dc.titleBioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chaines_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.heliyon.2021.e06799es_ES
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