Tecnologías emergentes para la extracción de compuestos a partir de residuos del cacao: una revisión bibliográfica
DOI:
https://doi.org/10.18041/1900-3803/entramado.1.12100Palabras clave:
Cacao, Residuos, Química verde, Valorización, ExtracciónResumen
La valorización de los residuos del cacao es relevante por su potencial para extraer compuestos bioactivos y pectinas de alto valor. Esta revisión se centra en tecnologías no convencionales de extracción aplicadas a los residuos de cacao (Theobroma cacao L.) como la cáscara de la vaina y del grano. Se aplicó el método analítico para revisiones sistemáticas, lo que implica la asignación de escalas de valores a los documentos obtenidos en la búsqueda bibliográfica. Se utilizaron las bases de datos Google Scholar, Scopus y ScienceDirect, seleccionando 48 documentos de 53.296 encontrados. El análisis resalta la importancia de la innovación tecnológica para obtener compuestos valiosos, promoviendo una gestión responsable de los recursos naturales. Los métodos convencionales de extracción presentan desafíos como tiempos prolongados y uso de disolventes tóxicos. En contraste, los métodos no convencionales, como la extracción asistida por ultrasonido, fluidos supercríticos, microondas, enzimas y líquidos presurizados, ofrecen ventajas como la reducción de tiempos y el uso de disolventes ecológicos. Se concluye que la innovación tecnológica en la extracción de compuestos de los residuos de cacao mediante técnicas no convencionales representa una oportunidad para transformar subproductos en recursos valiosos, promoviendo prácticas más sostenibles en la industria. Hacia futuro, se requiere la ejecución de estudios experimentales en este campo para optimizar la extracción de compuestos bioactivos.
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