The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products

Abstract

Cocoa shell and cocoa husk are the waste from the processing of cocoa beans whose utilization has not been done optimally. The cocoa shell and cocoa husk contain phytochemical compounds which are potential to inhibit the growth of pathogenic bacteria in food products. The aim of this study is to find the ratio of cocoa shell extracts and cocoa husk extracts that most effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Salmonella sp. The method used experimental research followed by Randomized Block Design Factorial Pattern with 9 treatments and 3 replication. The treatment consists of two factors. The first factor was 3 types of extract (1:1, 2:3 and 3:2) and the second factor was 3 bacteria types (Escherichia coli, Staphylococcus aureus and Salmonella sp). The result showed that the extract mixture of cocoa shell and cocoa husk didn’t provide interaction effects, but provided an independent effect to inhibit the various types of bacteria. The comparison of 3:2 w/w of cocoa shell and cocoa husk extract contain phenol 0.063% and flavonoid 0.0191% gave the most effective inhibitory effect on Escherichia coli with a diameter of inhibition zone 5.84 mm (resistant), Staphylococcus aureus 4.04 mm (resistant) and Salmonella sp. 21.00 mm (sensitive) and was able to reduce the total bacteria of Escherichia coli 7.67 log CFU/ml (6.19%), Staphylococcus aureus 7.06 log CFU/ml (13.65%) and Salmonella sp. 6.49 log CFU/ml (20.62%). Phytochemical tests showed that cocoa shell extract and cocoa husk extract containing phenol, flavonoid, triterpenoid, tannin, and alkaloid.

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

“…Cocoa shell is being recognized as a valuable raw material in food production as a source of polyphenols [ 9 ], fiber [ 10 ] or as an antimicrobial agent [ 11 ]. Since it is a part of the cocoa bean, one of the major chocolate ingredients, it makes sense to use it in chocolate production.…”

High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties

“…CHP had a lower L* value but higher a* and b* values than both CHMP and CLMP because the pectin samples were extracted using a different extraction method using a different material. The color values of CHP were predominantly due to high pigment content in the exocarp of cocoa husks which related to tannins and other polyphenolic compounds, which could transfer to the pectin [ 41 ]. The pH values of the pectin samples ranged from 3.05 to 5.46, similar to the pH values of pectin from fresh sunflower heads, grapes, and citrus [ 37 , 42 ].…”

Hydrothermal Hydrolysis of Cocoa Bean Shell to Obtain Bioactive Compounds

“…However, the same authors optimized their extraction method and achieved an amount of saponins between 29.8 and 64.7 mg EE/g CPH using microwave-assisted extraction. On the contrary, Kayaputri et al (2020) [38], who employed ethanol, did not detect saponins in the cocoa shell and husk extracts. Interestingly, the former authors affirmed that saponin, being a non-polar compound, cannot be dissolved in polar solvents.…”