Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients.

Catalina Agudelo,David Torres,Karent Bravo,Ana Ramírez-Atehortúa,Luis Carrillo-Hormaza,Edison Osorio

doi:10.3390/molecules26247429

Abstract

Methylxanthines and polyphenols from cocoa byproducts should be considered for their application in the development of functional ingredients for food, cosmetic and pharmaceutical formulations. Different cocoa byproducts were analyzed for their chemical contents, and skincare properties were measured by antioxidant assays and anti-skin aging activity. Musty cocoa beans (MC) and second-quality cocoa beans (SQ) extracts showed the highest polyphenol contents and antioxidant capacities. In the collagenase and elastase inhibition study, the highest effect was observed for the SQ extract with 86 inhibition and 36% inhibition, respectively. Among cocoa byproducts, the contents of catechin and epicatechin were higher in the SQ extract, with 18.15 mg/100 g of sample and 229.8 mg/100 g of sample, respectively. Cocoa bean shells (BS) constitute the main byproduct due to their methylxanthine content (1085 mg of theobromine and 267 mg of caffeine/100 g of sample). Using BS, various influencing factors in the extraction process were investigated by response surface methodology (RSM), before scaling up separations. The extraction process developed under optimized conditions allows us to obtain almost 2 g/min and 0.2 g/min of total methylxanthines and epicatechin, respectively. In this way, this work contributes to the sustainability and valorization of the cocoa production chain.

Highlights

Vegetal residual biomass consists of residues produced in the field as a consequence of farming activities and is mainly a byproduct of the food and beverage industry
This study presents a quantitative analysis of cocoa flavanols and methylxanthines andThis skincare by analysis antioxidant assays and inhibition of skin agingstudyproperties presents ameasured quantitative of cocoa flavanols and methylxanthines associated enzymes, in various cocoa byproducts compared to premium and raw and skincare properties measured by antioxidant assays and inhibition of ordinary skin agingmaterials
In the extraction process study by response surface methodology (RSM), bean shells (BS) was selected over the other byproducts because it has the highest value of methylxanthines, presents a medium concentration of epicatechin, and has excellent availability and manageability as an agro-industrial residue

Summary

Introduction

Vegetal residual biomass consists of residues produced in the field as a consequence of farming activities (agricultural or forestry) and is mainly a byproduct of the food and beverage industry. This biomass is utilized as fodder in animal feed, as landfill material and fertilizer, and is burned as fuel for energy production or disposed of as waste. Residual biomass, which is one of the largest problems of the agro-industry today, generates millions of tons a year [1] These residues are mainly derived from edible oils, fruit beverages, sugar, coffee, cereals (rice and wheat), and cocoa industries [2]. In addition to lignocellulosic residues, residual biomass is an important source of bioactive compounds, such as carotenoids, peptides, pigments, and polyphenols, which have functional properties and can be used as functional ingredients in many industries, giving high value to products

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Conclusion