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Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors.

Giorgio Grillo1, Luisa Boffa1, Arianna Binello1

  • 1Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy.

Food Research International (Ottawa, Ont.)
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Summary

This study valorizes cocoa shells into high-value compounds using green extraction methods. The process efficiently recovers antioxidants and cocoa butter, promoting a zero-waste circular economy for food by-products.

Keywords:
Biomass valorisationCocoa bean shellsHydrodynamic cavitationMethylxanthinesPolyphenolsUltrasound

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Area of Science:

  • Green Chemistry and Sustainable Processes
  • Food Science and Technology
  • Circular Economy Innovations

Background:

  • Food waste valorization is crucial for sustainability.
  • Cocoa shells are abundant by-products with untapped potential.
  • Current methods for extracting valuable compounds are often inefficient.

Purpose of the Study:

  • To develop green protocols for valorizing cocoa shells.
  • To enhance the extraction of high-value compounds from cocoa shells.
  • To integrate cocoa shell valorization into a zero-waste circular economy framework.

Main Methods:

  • Investigated various extraction procedures, comparing ultrasound (US) and hydrodynamic cavitation (HC) with conventional methods.
  • Optimized a protocol using a HC reactor with a water/ethanol/hexane mixture.
  • Employed sequential milling and sieving for pretreatment to enrich the shell fraction.

Main Results:

  • Hydrodynamic cavitation enabled efficient biomass deconstruction with low energy consumption.
  • The optimized protocol yielded both hydrophilic (methylxanthines, polyphenols) and lipophilic (cocoa butter) fractions.
  • Recovered extracts were rich in antioxidant flavanols, theobromine, caffeine, and fatty acids matching cocoa butter profiles.

Conclusions:

  • Developed a simple, scalable, and efficient process for cocoa shell valorization.
  • The process yields valuable hydrophilic and lipophilic fractions, contributing to a zero-waste strategy.
  • Facilitates industrial application for recovering cocoa by-products and advancing the circular economy.