Valorization of Cocoa Husks: Pectin Recovery

• Main Authors: Chiara Mollea, Fulvia Chiampo
• Format: Article
• Language: English
• Published: Hindawi Limited 2019-01-01
• Series: International Journal of Food Science
• Online Access: http://dx.doi.org/10.1155/2019/1212081

Food processing by-products are usually cheap and abundant and can be source of valuable molecules of great interest to various industries like the pharmaceutical or the food ones. In this frame, the husks of roasted cocoa beans, that are a by-product of the cocoa processing industry, can constitute a source of pectin. The recovery process has been already defined at laboratory scale with boiling acid extraction (pH 2.5). This process is suitable to recover a quantity of pectin, expressed as anhydro-galacturonic acid (AGA), around 8 g AGA/100 g dry husks; this pectin is characterized by low degree of methylation (%DM around 31) and acetylation degree lower than 2%. In this paper the effects of some operative conditions on pectin quantity and quality were studied, in order to optimize the parameters that can make the process economically competitive: the in-excess quantities of solvents and operation time were reduced, without altering yield and pectin characteristics. In particular, the extract was concentrated by 13.3%, the ethanol for pectin precipitation was reduced (ratio extract to ethanol equal to 1:4), and it was also demonstrated that a single washing with 40% ethanol is sufficient to obtain a purified product.