Pectin Isolation from Dry Pod Husk Cocoa with Hydrochloride Acid

Hutomo, Gatot Siswo; Rahim, Abdul; Kadir, Syahraeni

doi:10.20546/ijcmas.2016.511.086

Cited by 7 publications

(8 citation statements)

References 9 publications

(7 reference statements)

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“…Solvents previously used for pectin extraction from CPH include water [9], hydrochloric acid [57], nitric acid [58] and citrus acid [59]. High temperature and low pH favours high extraction yields of pectin [12].…”

Section: Dietary Fibre In Cphmentioning

confidence: 99%

Valorisation strategies for cocoa pod husk and its fractions

Lü

Rodríguez-García

Damme

et al. 2018

Current Opinion in Green and Sustainable Chemistry

115

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Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pretreatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

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Section: Dietary Fibre In Cphmentioning

confidence: 99%

Valorisation strategies for cocoa pod husk and its fractions

Lü

Rodríguez-García

Damme

et al. 2018

Current Opinion in Green and Sustainable Chemistry

115

View full text Add to dashboard Cite

show abstract

“…According to the literature, the pectin content in cacao pod husk ranges from 11% to 15% on a dry basis [ 25 ]. Therefore, in this study of pectin extraction from cocoa pod husk, more pectin was successfully obtained than the standard pectin yield.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

et al. 2022

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Optimization of pectin extraction from cocoa pod husk was carried out to examine independent variables that affect the quality of pectin obtained and determine the best conditions for the extraction process. In this study, three independent variables thought to contribute to microwave-assisted pectin extraction were used, namely, extraction time (20, 25, and 30 min), microwave power (180, 300, and 450 W), and citric acid concentration (2.5%, 5%, and 10%). Response surface methodology was applied using central composite design (CCD) to examine the effect of independent variables on the parameter measured. Among the seven parameters measured, namely, yield, temperature, moisture content, ash content, equivalent weight, methoxyl content, and galacturonic acid content, the statistical analysis test showed that the model equations that were suitable for predicting response values were temperature, moisture content, and ash content. Therefore, the optimization of conditions was only reviewed for these three parameters. Optimization results concluded that the factors that had the most significant effect on temperature, moisture content, and ash content were extraction time and microwave power. Optimal conditions for pectin extraction were at 30 min extraction time, 450 W microwave power, and 10% solvent concentration, resulting in a temperature of 104 °C, moisture content of 6%, and ash content of 8%. Other parameter values measured under these conditions were a yield of 21.10%, equivalent weight of 602.40 mg/mol, methoxyl content of 6.07%, and galacturonic acid content of 72.86%. Pectin extracted from cocoa pod husk using this method has the potential to be further applied, especially in the food and pharmaceutical industries.

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“…The pH, time, and temperature are the primary variables that influence pectin's extraction process and physicochemical properties [14]. Pectin can be dissolved in water, hydrochloric acid, nitric acid, or citric acid [21], [22]. The development of foods containing soluble dietary fiber can benefit individuals deficient in dietary fiber or suffer from anorexia.…”

Section: Dietary Fiber Supplementationmentioning

confidence: 99%

A Review of Innovation in Cocoa Bean Processing By-Products

2021

IJETER

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Although cocoa production generates numerous by-products, only 10% of cocoa pods are used commercially, with the remaining 90% discarded. Cocoa processing generates by-products such as pod husks, pulp, and bean shells. It can recycle as a result of its high fiber and bioactive compounds Cocoa-pods produce additional dietary fiber, wrinkle-reducing cosmetics and preservatives, animal feed, organic fertilizers, raw materials for paper-making, and biofuels. Sugar, minerals, fat, and protein are abundant in the pulp. The cocoa pulp can be used to make various beverage products, including mixed drinks with added fruits, kefir beverages, wine, soft drinks, marmalade, and vinegar. Because of its high content of lignin, cellulose, protein, fat, carbs, and polyphenols, the cocoa bean shell is an excellent source of dietary fiber. It contains a high fiber content and has a high resale value when used as a renewable energy source. This review article will discuss the management of cocoa by-products and value-added products with various applications

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Pectin Isolation from Dry Pod Husk Cocoa with Hydrochloride Acid

Cited by 7 publications

References 9 publications

Valorisation strategies for cocoa pod husk and its fractions

Valorisation strategies for cocoa pod husk and its fractions

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

A Review of Innovation in Cocoa Bean Processing By-Products

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