Cocoa: Beyond chocolate, a promising material for potential value-added products

Gutiérrez-Macías, Paulina; Mirón-Mérida, Vicente A.; Rodríguez-Nava, C. Odín; Barragán‐Huerta, Blanca E.

doi:10.1016/b978-0-12-824044-1.00038-6

Cited by 5 publications

(2 citation statements)

References 123 publications

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“…However, bioaccessibility and bioavailability in vivo studies of these peptides and clinical trials are needed. This knowledge may allow the development of nutraceuticals and food products with specific biological activities as well as pleasing aromas and flavors [ 53 , 54 ].…”

Section: The Functional Food Sectormentioning

confidence: 99%

Food Technology forecasting: A based bibliometric update in functional chocolates

Balcázar-Zumaeta,

Castro-Alayo,

Muñoz-Astecker

et al. 2023

Heliyon

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Section: The Functional Food Sectormentioning

confidence: 99%

Food Technology forecasting: A based bibliometric update in functional chocolates

Balcázar-Zumaeta,

Castro-Alayo,

Muñoz-Astecker

et al. 2023

Heliyon

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“…Globally, on average, fruits and vegetables contributed about 45% to the total FW (Figure ). Usually, unavoidable FW, especially peel, skin, and twigs of fruits, contains a greater amount of bioactive compounds than do the edible portions. , In addition, it is also reported that food processing waste is rich in protein, lipid, and carbohydrates, thus exhibiting valorization (conversion of FW into value-added products) potential in producing animal feed, cosmetics, chemicals, as well as prebiotics, , and it can play an important role in reducing problems associated with FW …”

Section: Introductionmentioning

confidence: 99%

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

et al. 2023

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Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (−347 to 2969 kg CO2 equiv/tonne FW) and economic (−100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

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Valorization of cocoa, tea and coffee processing by-products-wastes

Oussou¹,

Güçlü²,

Kelebek³

et al. 2023

Advances in Food and Nutrition Research

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Cocoa: Beyond chocolate, a promising material for potential value-added products

Cited by 5 publications

References 123 publications

Food Technology forecasting: A based bibliometric update in functional chocolates

Food Technology forecasting: A based bibliometric update in functional chocolates

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

Valorization of cocoa, tea and coffee processing by-products-wastes

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