Valorisation strategies for cocoa pod husk and its fractions

Fei Lu; Julia Rodriguez-Garcia; Isabella Van Damme; Nicholas J. Westwood; Liz Shaw; James S. Robinson; Geoff Warren; Afroditi Chatzifragkou; Simon McQueen Mason; Leonardo Gomez; Laura Faas; Kelvin Balcombe; Chittur Srinivasan; Fiorella Picchioni; Paul Hadley; Dimitris Charalampopoulos

doi:10.1016/j.cogsc.2018.07.007

Valorisation strategies for cocoa pod husk and its fractions

Fei Lu, Julia Rodriguez-Garcia, Isabella Van Damme, Nicholas J. Westwood, Liz Shaw, James S. Robinson, Geoff Warren, Afroditi Chatzifragkou, Simon McQueen Mason, Leonardo Gomez, Laura Faas, Kelvin Balcombe, Chittur Srinivasan, Fiorella Picchioni, Paul Hadley, Dimitris Charalampopoulos^*

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

Abstract

Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pre-treatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

Original language	English
Pages (from-to)	80-88
Number of pages	9
Journal	Current Opinion in Green and Sustainable Chemistry
Volume	14
Early online date	29 Jul 2018
DOIs	https://doi.org/10.1016/j.cogsc.2018.07.007
Publication status	Published - 1 Dec 2018

Keywords

Cocoa pod husk
Valorisation
Extraction
Pre-treatment

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© 2018 Elsevier B.V. This work has been made available online in accordance with the publisher’s policies. This is the author created, accepted version manuscript following peer review and may differ slightly from the final published version. The final published version of this work is available at: https://doi.org/10.1016/j.cogsc.2018.05.002
Accepted author manuscript, 1.13 MBLicence: CC BY-NC-ND

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Lu, F., Rodriguez-Garcia, J., Van Damme, I., Westwood, N. J., Shaw, L., Robinson, J. S., Warren, G., Chatzifragkou, A., McQueen Mason, S., Gomez, L., Faas, L., Balcombe, K., Srinivasan, C., Picchioni, F., Hadley, P., & Charalampopoulos, D. (2018). Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14, 80-88. https://doi.org/10.1016/j.cogsc.2018.07.007

@article{887624e2a2304ad0901fb09790ee7420,

title = "Valorisation strategies for cocoa pod husk and its fractions",

abstract = "Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pre-treatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.",

keywords = "Cocoa pod husk, Valorisation, Extraction, Pre-treatment",

author = "Fei Lu and Julia Rodriguez-Garcia and {Van Damme}, Isabella and Westwood, {Nicholas J.} and Liz Shaw and Robinson, {James S.} and Geoff Warren and Afroditi Chatzifragkou and {McQueen Mason}, Simon and Leonardo Gomez and Laura Faas and Kelvin Balcombe and Chittur Srinivasan and Fiorella Picchioni and Paul Hadley and Dimitris Charalampopoulos",

note = "The authors would like to acknowledge the Biological Sciences Research Council (BBSRC) and Mars Wrigley Confectionery for their financial support on a collaborative Global Challenges Research Fund (GCRF) project entitled {\textquoteleft}{\textquoteleft}Development of novel value chain from cocoa pod husks in Indonesia: Technological, environmental and socio-economic challenges of a value chain” (BB/P022995/1).",

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Lu, F, Rodriguez-Garcia, J, Van Damme, I, Westwood, NJ, Shaw, L, Robinson, JS, Warren, G, Chatzifragkou, A, McQueen Mason, S, Gomez, L, Faas, L, Balcombe, K, Srinivasan, C, Picchioni, F, Hadley, P & Charalampopoulos, D 2018, 'Valorisation strategies for cocoa pod husk and its fractions', Current Opinion in Green and Sustainable Chemistry, vol. 14, pp. 80-88. https://doi.org/10.1016/j.cogsc.2018.07.007

TY - JOUR

T1 - Valorisation strategies for cocoa pod husk and its fractions

AU - Lu, Fei

AU - Rodriguez-Garcia, Julia

AU - Van Damme, Isabella

AU - Westwood, Nicholas J.

AU - Shaw, Liz

AU - Robinson, James S.

AU - Warren, Geoff

AU - Chatzifragkou, Afroditi

AU - McQueen Mason, Simon

AU - Gomez, Leonardo

AU - Faas, Laura

AU - Balcombe, Kelvin

AU - Srinivasan, Chittur

AU - Picchioni, Fiorella

AU - Hadley, Paul

AU - Charalampopoulos, Dimitris

N1 - The authors would like to acknowledge the Biological Sciences Research Council (BBSRC) and Mars Wrigley Confectionery for their financial support on a collaborative Global Challenges Research Fund (GCRF) project entitled ‘‘Development of novel value chain from cocoa pod husks in Indonesia: Technological, environmental and socio-economic challenges of a value chain” (BB/P022995/1).

PY - 2018/12/1

Y1 - 2018/12/1

N2 - Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pre-treatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

AB - Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest, an important and economic crop in developing countries. It is a rich source of minerals (particularly potassium), fibre (including lignin, cellulose, hemicellulose and pectin) and antioxidants (e.g. phenolic acids). An existing practise is the return of CPH to soil with potential benefits (or disadvantages) for cocoa productivity and soil sustainability that have not been fully characterised. Currently, alternative low-value applications of CPH include its use as animal feed, as a starting material for soap making and activated carbon. Other biotechnological valorisation potentials for CPH and its fractions include the production of bio-fuels and their incorporation in food systems. Physical, chemical or biological pre-treatment approaches are needed in order to achieve desirable fractions in a cost-effective and sustainable manner for novel applications in food and non-food sectors.

KW - Cocoa pod husk

KW - Valorisation

KW - Extraction

KW - Pre-treatment

U2 - 10.1016/j.cogsc.2018.07.007

DO - 10.1016/j.cogsc.2018.07.007

M3 - Review article

SN - 2452-2236

VL - 14

SP - 80

EP - 88

JO - Current Opinion in Green and Sustainable Chemistry

JF - Current Opinion in Green and Sustainable Chemistry

ER -

Valorisation strategies for cocoa pod husk and its fractions

Abstract

Keywords

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