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

Foods, Год журнала: 2024, Номер 13(16), С. 2545 - 2545

Опубликована: Авг. 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.

Язык: Английский

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

Biocatalysis and Agricultural Biotechnology, Год журнала: 2024, Номер unknown, С. 103447 - 103447

Опубликована: Ноя. 1, 2024

Язык: Английский