Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins

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• 作者：L&#xfa ; cia Cristina Vriesmann^a ; Renata Dias de Mello Castanho Amboni^b ; Carmen L&#xfa ; cia de Oliveira Petkowicz^a ; ^{clop@ufpr.br"" rel=""nofollow}
• 关键词：Theobroma cacao ; Cacao pod husks ; Chemical composition ; Pectins ; Rheology ; Cocoa waste
• 刊名：Industrial Crops and Products
• 出版年：2011
• 出版时间：July 2011
• 年：2011
• 卷：34
• 期：1
• 页码：1173-1181
• 全文大小：497 K

文摘

The composition of cacao pod husks (CPHs), the main waste product of cocoa production, and some of the characteristics of their water-soluble pectins were investigated. Milled and dried CPHs were submitted to hot aqueous extractions (50 and 100 ̊C, 90 min, 1:25, w/v). The obtained fractions (labeled 50W and BW, respectively) yielded 7.5 and 12.6 % pectins, respectively. The monosaccharide composition revealed the predominance of uronic acid, followed by galactose, rhamnose and arabinose, characteristic of pectins. Chemical and spectroscopic analyses (FT-IR and ¹³C NMR) showed that both fractions contained high acetyl contents (DA 29.0 and 19.2 % , respectively) and are composed of low methoxyl homogalacturonans (DE 37.0 and 42.3 % , respectively) with rhamnogalacturonan insertions carrying side chains containing mainly galactose. Rheological analyses were carried out with 50W and BW. Solutions of both fractions at 5 % (w/v) had a non-Newtonian shear-thinning behavior, however that of 50W showed higher apparent viscosity than that of BW. Dynamic oscillatory analyses showed that 5 % (w/w) 50W pectin had weak gel behavior whereas at the same concentration, BW pectin behaved as a concentrated solution. Although further investigations are required, CPH seems be a potential source of both pectins and other natural agents such as fibers and phenolics, and its use is particularly justified by growing environmental awareness.