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Mucílago de spp. de Theobroma como un Ingrediente Natural Valioso: Composición, Potencial para la Innovación

Frankdux Reynaldo Huanca-Ccompe¹, Hilka Mariela Carrión-Sánchez¹, Lucero Quispe Chambilla¹

¹Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08741, Peru.

Foods (Basel, Switzerland)

|January 28, 2026

Abstract:

Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiversity, the genus Theobroma spp. is particularly noteworthy, encompassing the species Theobroma cacao, Theobroma grandiflorum and Theobroma bicolor, which are collectively referred to as cacao, cupuaçu, and macambo, respectively. The primary economic value of these species is derived from their mucilage-rich pulp and beans. In recent years, the mucilage of the genus Theobroma has gained economic relevance due to its flavor, floral and fruity aroma. The present review article aims to provide a comprehensive exploration of Theobroma spp. mucilage, addressing its characterization and potential applications. The present study investigates aspects related to its origin, cob morphology, proximal composition, bioactive compounds, volatile profile and its application in the food industry. The study highlights a high content of polysaccharides such as reducing sugars, organic acids, pectin, cellulose, hemicellulose, antioxidant capacity, presence of polyphenols and methylxanthines. Through this comprehensive review, a prospective vision is proposed on the opportunities for innovation and sustainable development around the Theobroma mucilage industry, highlighting its relevance not only as a agri-food byproduct, but also as a valuable resource in the productive circular economy and the sustainability of biodiversity.

Palabras clave:

T. bicolor T. cacao T. grandiflorum subproducto catequinas miel de cacao exudado ingrediente funcional azúcar reductor teobromina

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