Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review
Cocoa processing generates by-products such as pod husks, pulp, and bean shells. Among these, cocoa bean shells (CBS) stand out as a significant by-product, comprising approximately 10% to 17% of the total weight of cocoa beans. These shells are typically separated from the cocoa beans before or aft...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01006.pdf |
| _version_ | 1797235361171111936 |
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| author | Rahmat Yuneri Dian Syarifuddin Adiansyah |
| author_facet | Rahmat Yuneri Dian Syarifuddin Adiansyah |
| author_sort | Rahmat Yuneri Dian |
| collection | DOAJ |
| description | Cocoa processing generates by-products such as pod husks, pulp, and bean shells. Among these, cocoa bean shells (CBS) stand out as a significant by-product, comprising approximately 10% to 17% of the total weight of cocoa beans. These shells are typically separated from the cocoa beans before or after roasting. A large amount of waste can be produced during the mass processing of cocoa beans; in one year, the world has 700,000 tons. CBS contains various nutrients and beneficial compounds, including approximately 50% dietary fiber, proteins, minerals, vitamins, volatile compounds, and various polyphenols. The objectives of this review encompass assessing the potential of CBS as a valuable ingredient for developing functional foods and beverages. Our methodology involved a comprehensive literature search across multiple scholarly databases, focusing on journal articles exploring CBS utilization in functional foods and beverages. The results reveal CBS as a promising by-product with significant opportunities for value addition, presenting itself as a potential functional ingredient for food and beverage applications. However, the limited literature on developing CBS-based fermented beverage products akin to kombucha and kefir underscores the need for further research to explore their untapped potential fully. |
| first_indexed | 2024-04-24T16:46:44Z |
| format | Article |
| id | doaj.art-da528fec35b84c7095491d5fa8e11269 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:46:44Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-da528fec35b84c7095491d5fa8e112692024-03-29T08:28:15ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01960100610.1051/bioconf/20249601006bioconf_uicat2024_01006Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A ReviewRahmat Yuneri Dian0Syarifuddin Adiansyah1Master Program of Food and Science Technology Study Program, Faculty of Agriculture, Hasanuddin UniversityDepartment of Agricultural Technology, Faculty of Agriculture, Hasanuddin UniversityCocoa processing generates by-products such as pod husks, pulp, and bean shells. Among these, cocoa bean shells (CBS) stand out as a significant by-product, comprising approximately 10% to 17% of the total weight of cocoa beans. These shells are typically separated from the cocoa beans before or after roasting. A large amount of waste can be produced during the mass processing of cocoa beans; in one year, the world has 700,000 tons. CBS contains various nutrients and beneficial compounds, including approximately 50% dietary fiber, proteins, minerals, vitamins, volatile compounds, and various polyphenols. The objectives of this review encompass assessing the potential of CBS as a valuable ingredient for developing functional foods and beverages. Our methodology involved a comprehensive literature search across multiple scholarly databases, focusing on journal articles exploring CBS utilization in functional foods and beverages. The results reveal CBS as a promising by-product with significant opportunities for value addition, presenting itself as a potential functional ingredient for food and beverage applications. However, the limited literature on developing CBS-based fermented beverage products akin to kombucha and kefir underscores the need for further research to explore their untapped potential fully.https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01006.pdf |
| spellingShingle | Rahmat Yuneri Dian Syarifuddin Adiansyah Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review BIO Web of Conferences |
| title | Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review |
| title_full | Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review |
| title_fullStr | Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review |
| title_full_unstemmed | Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review |
| title_short | Cocoa Bean Shell By-Products as Potential Ingredients for Functional Food and Beverage - A Review |
| title_sort | cocoa bean shell by products as potential ingredients for functional food and beverage a review |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/15/bioconf_uicat2024_01006.pdf |
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