Emerging technologies for the extraction of compounds from cocoa residues: a literature review.
DOI:
https://doi.org/10.18041/1900-3803/entramado.1.12100Keywords:
Cocoa, Residues, Green chemistry, Valorization, ExtractionAbstract
The valorization of cocoa residues is relevant for their potential to extract high-value bioactive compounds and pectins. This review focuses on non-conventional extraction technologies applied to cocoa (Theobroma cacao L.) residues, such as pod and bean shells. The analytical method for systematic reviews was applied, which implies the assignment of value scales to the documents obtained in the literature search. Google Scholar, Scopus, and ScienceDirect databases were used, selecting 48 papers out of 53,296 found. The analysis highlights the importance of technological innovation in obtaining valuable compounds and promoting responsible management of natural resources. Conventional extraction methods present challenges such as long extraction times and the use of toxic solvents. In contrast, non-conventional methods, such as ultrasound-assisted extraction, supercritical fluids, microwaves, enzymes, and pressurized liquids, offer advantages such as reduced times and the use of environmentally friendly solvents. It is concluded that technological innovation in the extraction of compounds from cocoa residues using non-conventional techniques represents an opportunity to transform by-products into valuable resources, promoting more sustainable practices in the industry. In the future, experimental studies in this field are required to optimize the extraction of bioactive compounds.
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