Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients

In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology a...

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Bibliographic Details
Main Authors: Saeid Jafari, Zohreh Karami, Khursheed Ahmad Shiekh, Isaya Kijpatanasilp, Randy W. Worobo, Kitipong Assatarakul
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
bioactive compounds
cocoa shell powder
functional foods
microencapsulation
ultrasonic extraction
Online Access:https://www.mdpi.com/2304-8158/12/2/412

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