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Valorisation strategies for cocoa pod husk and its fractions

Valorisation strategies for cocoa pod husk and its fractions

Lu, Fei, Rodriguez-Garcia, Julia, Van Damme, Isabella, Westwood, Nicholas J., Shaw, Liz, Robinson, James S., Warren, Geoff, Chatzifragkou, Afroditi, Mason, Simon McQueen, Gomez, Leonardo, Faas, Laura, Balcombe, Kelvin, Srinivasan, Chittur, Picchioni, Fiorella ORCID: 0000-0002-3456-386X, Hadley, Paul and Charalampopoulos, Dimitris (2018) Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14. pp. 80-88. ISSN 2452-2236 (doi:https://doi.org/10.1016/j.cogsc.2018.07.007)

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Abstract

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 pre-treatment 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.

Item Type: Article
Uncontrolled Keywords: cocoa, cocoa pod husk, vaporisation
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified: 19 Feb 2020 12:18
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
URI: http://gala.gre.ac.uk/id/eprint/26951

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