Enzyme-assisted hydrolysis of Theobroma cacao L. pulp
Cocoa pulp, a by-product of the cocoa supply chain, has gained the food sector's attention for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the cocoa seeds remain largely unexplored. We studied the effects of temperature, enzyme activity and enzyme combin...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005039 |
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| author | Thomas Bickel Haase Rukaiya Huseini Babat Holger Zorn Susanne Gola Ute Schweiggert-Weisz |
| author_facet | Thomas Bickel Haase Rukaiya Huseini Babat Holger Zorn Susanne Gola Ute Schweiggert-Weisz |
| author_sort | Thomas Bickel Haase |
| collection | DOAJ |
| description | Cocoa pulp, a by-product of the cocoa supply chain, has gained the food sector's attention for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the cocoa seeds remain largely unexplored. We studied the effects of temperature, enzyme activity and enzyme combinations on the physicochemical properties of cocoa pulp by Response Surface Methodology and D-optimal design. Endo-polygalacturonase, endo-cellulase and hemicellulase activities were investigated. A reduced quadratic model described the relative reduction in viscosity, of the particle diameter dv,0.9 and of the browning index. Polygalacturonase had the strongest influence on viscosity, while cellulase had the least effect. Synergistic effects of polygalacturonase with cellulase and/or hemicellulase were identified. The model predicted maximal reductions in viscosity by 70.3 % with 275 U of polygalacturonase and 275 U of hemicellulase at 40 °C. Fresh pulp's dv,0.9 was 613 μm. Combining all enzyme activities reduced the dv,0.9–418 μm (40 °C, total activity: 580 U). Only the temperature proved to significantly influence the browning index, with higher temperatures causing a higher colouring effect. Lastly, the model was successfully validated for the relative reduction in viscosity and the dv,0.9. Our study provides key insights into the enzyme-assisted processing of cocoa pulp, facilitating its separation from the seeds. By utilising the pulp, innovative ingredients can be developed for the food sector, and at the same time, the added value in the cocoa supply chain can be improved. |
| format | Article |
| id | doaj-art-65fff7ef490c48b694c6fcbc1bd4df32 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-65fff7ef490c48b694c6fcbc1bd4df322025-08-20T01:56:42ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810146610.1016/j.jafr.2024.101466Enzyme-assisted hydrolysis of Theobroma cacao L. pulpThomas Bickel Haase0Rukaiya Huseini Babat1Holger Zorn2Susanne Gola3Ute Schweiggert-Weisz4Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany; Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, Heinrich-Buff-Ring 17, 35392, Giessen, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, GermanyInstitute of Food Chemistry and Food Biotechnology, Justus-Liebig University, Heinrich-Buff-Ring 17, 35392, Giessen, Germany; Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), Ohlebergsweg 12, 35392, Giessen, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany; Corresponding author.Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354, Freising, Germany; Technical University of Munich, School of Life Sciences, Plant Proteins and Nutrition, Weihenstephaner Berg 1, 85354, Freising, GermanyCocoa pulp, a by-product of the cocoa supply chain, has gained the food sector's attention for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the cocoa seeds remain largely unexplored. We studied the effects of temperature, enzyme activity and enzyme combinations on the physicochemical properties of cocoa pulp by Response Surface Methodology and D-optimal design. Endo-polygalacturonase, endo-cellulase and hemicellulase activities were investigated. A reduced quadratic model described the relative reduction in viscosity, of the particle diameter dv,0.9 and of the browning index. Polygalacturonase had the strongest influence on viscosity, while cellulase had the least effect. Synergistic effects of polygalacturonase with cellulase and/or hemicellulase were identified. The model predicted maximal reductions in viscosity by 70.3 % with 275 U of polygalacturonase and 275 U of hemicellulase at 40 °C. Fresh pulp's dv,0.9 was 613 μm. Combining all enzyme activities reduced the dv,0.9–418 μm (40 °C, total activity: 580 U). Only the temperature proved to significantly influence the browning index, with higher temperatures causing a higher colouring effect. Lastly, the model was successfully validated for the relative reduction in viscosity and the dv,0.9. Our study provides key insights into the enzyme-assisted processing of cocoa pulp, facilitating its separation from the seeds. By utilising the pulp, innovative ingredients can be developed for the food sector, and at the same time, the added value in the cocoa supply chain can be improved.http://www.sciencedirect.com/science/article/pii/S2666154324005039Cocoa pulpD-optimal designEnzyme-assisted de-pulpingBy-productsValorisationPulp processing |
| spellingShingle | Thomas Bickel Haase Rukaiya Huseini Babat Holger Zorn Susanne Gola Ute Schweiggert-Weisz Enzyme-assisted hydrolysis of Theobroma cacao L. pulp Journal of Agriculture and Food Research Cocoa pulp D-optimal design Enzyme-assisted de-pulping By-products Valorisation Pulp processing |
| title | Enzyme-assisted hydrolysis of Theobroma cacao L. pulp |
| title_full | Enzyme-assisted hydrolysis of Theobroma cacao L. pulp |
| title_fullStr | Enzyme-assisted hydrolysis of Theobroma cacao L. pulp |
| title_full_unstemmed | Enzyme-assisted hydrolysis of Theobroma cacao L. pulp |
| title_short | Enzyme-assisted hydrolysis of Theobroma cacao L. pulp |
| title_sort | enzyme assisted hydrolysis of theobroma cacao l pulp |
| topic | Cocoa pulp D-optimal design Enzyme-assisted de-pulping By-products Valorisation Pulp processing |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005039 |
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