Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell

Abstract

Cocoa shell is a by-product of the chocolate industry, which is generated in large quantities (700 thousand tons worldwide every year) (Rojo-Poveda et al., 2020). This by-product is rich in insoluble and soluble fibers, proteins, and fat, with a similar fatty acid composition as cocoa butter (Okiyama et al., 2019). In addition, it has a high content of methylxanthines and phenolic components (Barišić, Flanjak, Križić, et al., 2020). Many scientists are investigating the possibilities of using the cocoa shell in food production. There are already studies of the addition of milled cocoa shell in snack products (Jozinović et al., 2019) and functional beverage (Rojo-Poveda et al., 2019) and the addition of soluble dietary fibers obtained from the cocoa shell with the enzymatic process in muffins (Martínez-Cervera et al., 2011) and bread (Collar et al., 2009).The main obstacle to using the cocoa shell in the production of food products is that it contains undesirable components. These components are present because of cocoa bean processing where the cocoa shell is in contact with external pollution. Because of that,

Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure

“…High voltage electrical discharge (HVED) is another promising emerging technology (Barišić et al, 2022; Boussetta & Vorobiev, 2014; Dalvi‐Isfahan et al, 2016; Li et al, 2019). In this case, it has never been tested on VOO.…”