Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs)

Foods, Journal Year: 2024, Volume and Issue: 13(16), P. 2545 - 2545

Published: Aug. 15, 2024

Cocoa bean shells (CBSs) are a byproduct of the chocolate production process, representing external layer cocoa bean. CBSs exhibit many interesting chemical and nutritional characteristics resulting in very rich content dietary fiber (DF) antioxidant compounds such as phenolic acids flavan-3-ols. The DF fraction is notably soluble fibers (SDFs), which may be associated with fermentability prebiotic properties. objective this study was valorization through enzymatic treatments, thereby increasing solubility potentially augmenting fermentability. were treated both raw defatted. Three sets carbohydrases used order to impact profile. Cellulase, xylanase, pectinase their combinations perform treatments. application cellulase, xylanase combination enzymes proved effective achieving high SDF destructuring insoluble (IDF) defatted CBSs. Notably, SDF/IDF ratio significantly elevated enzymatically hydrolyzed samples (1.13–1.33) compared untreated (0.33). Furthermore, various treatments did not affect activity or main bioactive compounds. These results provide foundation for new opportunities biovalorization green techniques range potential industrial applications food nutraceutical sectors.

Language: Английский

Cocoa bean shell hydrolysates to be used as a basis for formulating a new functional beverage.

Biocatalysis and Agricultural Biotechnology, Journal Year: 2024, Volume and Issue: unknown, P. 103447 - 103447

Published: Nov. 1, 2024

Language: Английский