Benefits of Theobroma cacao and Its Phytocompounds as Cosmeceuticals

Singh, Manisha; Agarwal, Saurabh; Agarwal, Mugdha; Rachana,

doi:10.1007/978-981-15-1761-7_21

Cited by 7 publications

(4 citation statements)

References 49 publications

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“…A total of 1 g of the dried formulations was weighed in triplicate and deposited in a previously weighed aluminum capsule. Drying was performed in an oven at 105 • C overnight until constant weight and the calculation of each determination was made according to the Equation (1).…”

Section: Moisture Determinationmentioning

confidence: 99%

“…Cocoa cultivation occupies a prominent place in the world economy because this fruit generates important products for various segments such as confectionery, dairy, and alcoholic beverages, as well as the pharmaceutical, cosmetic, and perfumery sectors [1,2]. The emergence of new demands, such as fine chocolates, as well as the description of various functional effects of biomolecules present in cocoa, should drive the continued growth of cocoa production in the coming years [3].…”

Section: Introductionmentioning

confidence: 99%

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Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

Guirlanda,

Alvim,

Takahashi

2023

Foods

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Cocoa honey, a by-product obtained during the processing of cocoa, is a juice rich in pectin, organic acids, minerals and phenolic compounds with antioxidant properties. Fresh cocoa honey is quickly fermented due to its high content of reducing sugars, such as fructose and glucose, which limits its shelf life. Currently, cocoa honey is only commercialized in frozen form, as logistical challenges prevent the wide distribution or export of this by-product for applications in the market of sweets, jellies, beverages, confectionery, and nutraceutical foods among others. Spray-drying technology is a viable prospect for the large-scale stabilization of products such as cocoa honey, with less heat exposure compared to other conventional drying methods. This work aimed to evaluate the efficacy of drying adjuvants for a rapid removal of the water present in cocoa honey via atomization, since this process minimizes the effects of glass transition temperature (Tg) related to materials with high sugar contents. Physical parameters such as the moisture content, hygroscopicity, particle size, and yield of the products obtained were determined. Cocoa honey presented 85.3 ± 0.20 g/100 g of moisture. The formulations successfully decreased moisture content, which was lower than 11.72 ± 0.08 g/100 g in the formulations. Water activity ranged between 0.1464 ± 0.0043 and 0.1562 ± 0.029, with no significant difference between the formulations. The hygroscopicity of cocoa honey powders ranged from 29.29 to 29.87 g of water/100 g of cocoa honey. The combination of 20% maltodextrin and 1% whey protein isolate (WPI) led to the best yield, resulting in a free-flowing powder as the final product. On the other hand, the formulation composed of maltodextrin and whey protein isolate in the ratio of 29:1, respectively, led to the most stable product, with less loss of phenolic compounds during the drying process (6.04%). Regarding particle diameter, 90% of the accumulated distribution did not exceed 57 μm. The greatest dispersion of particles occurs in the Ma20W10 formulation with a span of 2.72, inferring greater variation in size between small (7.01 ± 0.06 μm), medium (18.25 ± 0.37 μm), and large (56.65 ± 1.17 μm) particles. The use of whey protein isolate as an adjuvant proved to be an efficient drying process in the production of cocoa honey powder, and was also advantageous for enriching the nutritional content of the final product due to its protein origin. Furthermore, the combination of spray-drying technology and the use of whey protein isolate as adjuvant led to a free-flowing cocoa honey powder with an adequate particle size and benefits in terms of shelf-life extension, providing new opportunities for the commercialization of cocoa honey as an ingredient for the food industry, with benefits for the circular economy.

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Section: Moisture Determinationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

Guirlanda,

Alvim,

Takahashi

2023

Foods

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“…Cocoa beans ( Table 1 ) contain polyphenols (e.g., flavan-3-ols, proanthocyanidins, anthocyanins) and methylxanthines (e.g., theobromine and caffeine) [ 215 ] that have antioxidant and antiradical properties [ 216 , 217 ]. Topical application of Cocoa polyphenols regulates collagen I, III, and IV and glycosaminoglycan production [ 216 ]. Their oral consumption has anti-inflammatory, antioxidant, and photoprotective [ 217 ].…”

Section: Foods In Cosmetic Preparationmentioning

confidence: 99%

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

Dini

Laneri

2021

Molecules

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Nowadays, much attention is paid to issues such as ecology and sustainability. Many consumers choose "green cosmetics", which are environmentally friendly creams, makeup, and beauty products, hoping that they are not harmful to health and reduce pollution. Moreover, the repeated mini-lock downs during the COVID-19 pandemic have fueled the awareness that body beauty is linked to well-being, both external and internal. As a result, consumer preferences for makeup have declined, while those for skincare products have increased. Nutricosmetics, which combines the benefits derived from food supplementation with the advantages of cosmetic treatments to improve the beauty of our body, respond to the new market demands. Food chemistry and cosmetic chemistry come together to promote both inside and outside well-being. A nutricosmetic optimizes the intake of nutritional microelements to meet the needs of the skin and skin appendages, improving their conditions and delaying aging, thus helping to protect the skin from the aging action of environmental factors. Numerous studies in the literature show a significant correlation between the adequate intake of these supplements, improved skin quality (both aesthetic and histological), and the acceleration of wound-healing. This review revised the main foods and bioactive molecules used in nutricosmetic formulations, their cosmetic effects, and the analytical techniques that allow the dosage of the active ingredients in the food.

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“…3,4 . Cocoa polyphenols have anti-inflammatory, anticarcinogenic, antimicrobial, antiulcer, and immune-modulating properties, and antioxidants with a protective effect against cardiovascular diseases [5][6][7][8] . Thus, producing high-quality and uniform cocoa planting materials is crucial to supply industrial demands.…”

Section: Introductionmentioning

confidence: 99%

Regeneration of cocoa (Theobroma cacao L.) via somatic embryogenesis: Key aspects in the in vitro conversion stage and in the ex vitro adaptation of plantlets.

Ramírez

Muñoz

Vanegas

et al. 2023

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Adapting plantlets to ex vitro conditions is a decisive step in the micropropagation process via organogenesis or somatic embryogenesis (ES). The percentage of success in this stage determines the quality of the product, an example of which is found in cocoa plantlets regenerated by ES, which require specific conditions to overcome the stress of the new environment. Considering the quality of the in vitro plantlets largely determines the survival and growth in ex vitro conditions, the effect of two culture media between the embryo maturation stage and the initial stage of conversion to plantlet was evaluated (EM2 - MM6 and EM2 – MF medium), achieving with the latter greater stem height, root length and the number of true leaves. In the final stage of the conversion and growth of the plantlet, the effect of five culture media was evaluated (ENR6, MF, ENR8, EDL, PR), achieving better results in stem height, root length, and the number of true leaves on MF medium. In addition, it was found that the transition of the EM2-MF had a significant development in the presence of the desired pivoting root and fibrous roots. Under nursery conditions, the growth and development of the plantlets was tested through the inoculation of beneficial microorganisms to promote survival. The plantlets that met the minimum morphological parameters for acclimation were planted in a substrate of coconut palm and sand (3:1 v/v) previously selected in the laboratory (BS). The effect of Pseudomonas ACC deaminase (PAACd), Trichoderma asperellum (Ta) and arbuscular mycorrhiza forming fungus (AMF) and different concentrations of phosphorus (PC) (0%, 50% and 100%) in the Hoagland nutrient solution (1:10) was evaluated. First, for CCN5, 62.5% of survival was obtained with PAACd + AMF. Second, the largest leaf size and survival were obtained with PAACd + Ta for CNCh12 and CCN51; likewise, for CNCh13, the best result was obtained with PAACd. Keywords: Cacao, Clonal propagation, Mycorrhiza, Pseudomonas, Trichoderma.

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Benefits of Theobroma cacao and Its Phytocompounds as Cosmeceuticals

Cited by 7 publications

References 49 publications

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application

The New Challenge of Green Cosmetics: Natural Food Ingredients for Cosmetic Formulations

Regeneration of cocoa (Theobroma cacao L.) via somatic embryogenesis: Key aspects in the in vitro conversion stage and in the ex vitro adaptation of plantlets.

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