可可（Theobroma cocoa L.）生产链副产品的功能和技术潜力

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-29 DOI:10.1016/j.foodchem.2025.145718

Manuela B. Nascimento , Joseane C.G. Alencar , Bruno N. Paulino , Joselene C.N. Nascimento , Tamires R. Ferreira , Acsa S. Batista , Madson M. Nascimento , Sergio E. Soares , Paulo R.R. Mesquita

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引用次数: 0

摘要

可可种植在世界不同的地区，是巧克力生产的主要原料，它会产生大量的副产品。本综述旨在研究可可生产链副产品的功能和技术潜力。副产品如可可壳、豆壳、果肉和蜂蜜，由于其营养成分和生物活性化合物的显著组成，可以作为开发增值和创新产品的原料。可可副产品的增值可以提高小农的收入，并增加食品工业将这些底物作为替代成分的兴趣。因此，将可可副产品转化为原材料为经济增长创造了机会，减少了对环境的影响，并促进了食品行业的创新。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chain

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Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chain

Cocoa is cultivated in different regions of the world and serves as the primary ingredient in chocolate production, which generates substantial amounts of by-products. This review aims to investigate the functional and technological potential of by-products from the cocoa production chain. By-products such as cocoa husk, bean shell, pulp, and honey can be utilized as raw materials for developing value-added and innovative products due to their noteworthy composition of nutrients and bioactive compounds. The valorization of cocoa by-products can enhance the income of small-scale farmers and increase the interest of the food industry in incorporating these substrates as alternative ingredients. Thus, transforming cocoa by-products into raw materials creates opportunities for economic growth, reduces environmental impact, and promotes innovation within the food industry.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.