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Cocoa byproducts are important inputs to the food industry. In recent decades, the consumption of these products has been reported to increase while the production of cocoa beans has reportedly decreased. In this scenario, the use of the cocoa bean shell (CS) as an alternative source of cocoa fat is a good strategy to increase the fat supply for use in food products. The main aim of this study was to characterize CS; extract fat from CS using pressurized ethanol as the solvent; perform kinetics extraction trials at temperatures of 60, 75 and 90 °C; and evaluate the lipid fraction and defatted meal characteristics. Pressurized liquid extraction (PLE) was found to be a very efficient way to obtain fat from cocoa shells, achieving high extraction yield values (up to 90%) after a single stage of contact. An increase in temperature positively influenced the composition of fat in terms of the tocopherol content, but negatively influenced the protein solubility in the defatted meal obtained at 90 °C. The experimental kinetic data of CS fat extraction were successfully mathematically described (absolute relative deviation up to 0.85%), allowing calculation of a diffusion coefficient with values between 4.56 and 12.15 × 10−12 m2 s−1, which increased with increasing extraction temperature.

This work aimed to verify the feasibility of using alcoholic solvents under atmospheric pressure for the simultaneous extraction of fat and bioactive compounds from cocoa shell (CS), a byproduct of the cocoa industry, as well as to determine the influence of processing on the characteristics of defatted solids (DS). To this end, CS fat (CSF) extraction kinetics using ethanol or isopropanol as solvents were determined at 75 and 90 °C. Relative extraction yields of flavanols and alkaloids were determined, and protein functionalities such as the nitrogen solubility index were evaluated. CSF extraction yields from 36 to 70% were obtained with the highest figures related to absolute solvents. Conversely, hydrated alcohols were suitable to extract bioactive compounds, especially alkaloids, with extraction yields up to 73%. The best values of DS functionalities were obtained with the use of isopropanol, with a foaming capacity of (34 ± 2)% and stability of (57 ± 3)%; regarding emulsifying capability, the highest value was (126 ± 2) m2/g with a stability of (53 ± 4) min. CSF with a fatty acid composition similar to that of cocoa butter and DS with interesting protein functionalities were achieved, indicating that CS can be applied in food systems.

Background Cocoa shell is removed from the cocoa bean before or after the seeds are roasted; it is considered a by-product of the cocoa industry that is usually underutilized or considered waste. Some studies and patents have been developed in order to give a nobler destination to this material. Interest in cocoa shell is due to its high nutritional value owing to the presence of a variety of biocompounds, such as phenolic compounds, dietary fibers, theobromine and a lipid profile similar to that of cocoa butter, besides its chocolate color and flavor. Scope and approach In this review, a characterization and evaluation of cocoa shell and its biocompounds is discussed, as well as its health effects, methods for determining the main compounds, and recent applications of this by-product as a food ingredient. Key findings and conclusions The main application of cocoa shell in the food industry is as a source of fiber. However, studies have shown that this material has a high content of phenolic compounds, showing itself to have potential application as an antioxidant agent. Cocoa shell proves to be a promising ingredient in the food industry, but there have been few studies devoted to this by-product, indicating that it is a raw material with great potential for exploration.

Based on a dynamic (i.e. time-dependent) one-dimensional approach, this work applied lattice Boltzmann method (LBM) to computationally model biospecific affinity chromatography (BAC). With governing equations expressed in lattice-based dimensionless form, LBM was implemented in D1Q2 lattice by assigning particle distribution functions to adsorbate concentration in both fluid and solid phases. The LBM simulator was firstly tested in view of a classic BAC work on lysozyme and the streaming step relating to adsorbate concentration in the solid-phase was suppressed from the LBM code with no loss of functionality. Expected behaviour of breakthrough curves was numerically reproduced and the influence of lattice-based dimensionless parameters was examined. The LBM simulator was next applied so as to assess lattice-based dimensionless parameters regarding an experimental BAC work on lipase.