Cargando…

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimize...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hennessey-Ramos, Licelander, Murillo-Arango, Walter, Vasco-Correa, Juliana, Paz Astudillo, Isabel Cristina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7963153/ https://www.ncbi.nlm.nih.gov/pubmed/33803082 http://dx.doi.org/10.3390/molecules26051473

Ejemplares similares

New Hair Growth Cream Formulation with Cocoa Pod Peel (Theobroma cacao L.)
por: Mustarichie, Resmi, et al.
Publicado: (2022)

Xylosandrus crassiusculus (Motschulsky) on Cocoa Pods (Theobroma cacao L.): Matter of Bugs and Fungi
por: Thube, Shivaji Hausrao, et al.
Publicado: (2022)

Monodispersed AgNPs Synthesized from the Nanofactories of Theobroma cacao (Cocoa) Leaves and Pod Husk and Their Antimicrobial Activity
por: Efavi, Johnson Kwame, et al.
Publicado: (2022)

Adsorption Study of Continuous Heavy Metal Ions (Pb(2+), Cd(2+), Ni(2+)) Removal Using Cocoa (Theobroma cacao L.) Pod Husks
por: Tejada-Tovar, Candelaria, et al.
Publicado: (2022)

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk
por: Sarah, Maya, et al.
Publicado: (2022)

Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study
por: Jarrín-Chacón, Jenny Paola, et al.
Publicado: (2023)

In-Vitro Screenings for Biological and Antioxidant Activities of Water Extract from Theobroma cacao L. Pod Husk: Potential Utilization in Foods
por: Yahya, Mustanir, et al.
Publicado: (2021)

Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production
por: Nunes, Cassiane S. O., et al.
Publicado: (2020)

Drought mitigation in cocoa (Theobroma cacao L.) through developing tolerant hybrids
por: Juby, Baby, et al.
Publicado: (2021)

Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds
por: Jean-Marie, Elodie, et al.
Publicado: (2022)

Valorization of Cocoa Husks: Pectin Recovery
por: Mollea, Chiara, et al.
Publicado: (2019)

Effect of Cryopreservation and Post-Cryopreservation Somatic Embryogenesis on the Epigenetic Fidelity of Cocoa (Theobroma cacao L.)
por: Adu-Gyamfi, Raphael, et al.
Publicado: (2016)

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
por: Fang, Yiming, et al.
Publicado: (2020)

Screening for drought tolerance potential of nine cocoa (Theobroma cacao L.) genotypes from Ghana
por: Dzandu, Ellis, et al.
Publicado: (2021)

Successful grafting elite cocoa clones (Theobroma cacao L.) as a function of the age of rootstock
por: N'zi, Jean-Claude, et al.
Publicado: (2023)

Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L
por: Dranca, Florina, et al.
Publicado: (2019)

Food Targeting: Determination of the Cocoa Shell Content (Theobroma cacao L.) in Cocoa Products by LC-QqQ-MS/MS
por: Cain, Nicolas, et al.
Publicado: (2020)

Physicochemical and Antimicrobial Properties of Cocoa Pod Husk Pectin Intended as a Versatile Pharmaceutical Excipient and Nutraceutical
por: Adi-Dako, Ofosua, et al.
Publicado: (2016)

In Vitro Evaluation of Cocoa Pod Husk Pectin as a Carrier for Chronodelivery of Hydrocortisone Intended for Adrenal Insufficiency
por: Adi-Dako, Ofosua, et al.
Publicado: (2017)

Improving Nutritional Quality of Cocoa Pod (Theobroma cacao) through Chemical and Biological Treatments for Ruminant Feeding: In vitro and In vivo Evaluation
por: Laconi, Erika B., et al.
Publicado: (2015)

Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin
por: Yuliarti, Oni, et al.
Publicado: (2011)

Tree diversity and stored carbon in cocoa (Theobroma cacao L.) agroforestry systems in Soconusco, Chiapas, Mexico
por: Suárez-Venero, Gicli M., et al.
Publicado: (2019)

Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity
por: Llerena, Wilma, et al.
Publicado: (2023)

Analysis of expressed sequence tags (ESTs) from cocoa (Theobroma cacao L) upon infection with Phytophthora megakarya
por: Naganeeswaran, Sudalaimuthu Asari, et al.
Publicado: (2012)

Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (Theobroma cacao L.) by FT-MIR Spectroscopy and Chemometrics
por: Castillejos-Mijangos, Lucero Azusena, et al.
Publicado: (2023)

Field evaluation of the impact of cocoa swollen shoot virus disease infection on yield traits of different cocoa (Theobroma cacao L.) clones in Ghana
por: Ofori, Atta, et al.
Publicado: (2022)

Lasiodiplodia theobromae as a causal pathogen of leaf blight, stem canker, and pod rot of Theobroma cacao in Malaysia
por: Huda-Shakirah, Abd Rahim, et al.
Publicado: (2022)

Identification of Cacao Mild Mosaic Virus (CaMMV) and Cacao Yellow Vein-Banding Virus (CYVBV) in Cocoa (Theobroma cacao) Germplasm
por: Ullah, Ihsan, et al.
Publicado: (2021)

Bioinformatic, genetic and molecular analysis of several badnavirus sequences integrated in the genomes of diverse cocoa (Theobroma cacao L.) germplasm
por: Ullah, Ihsan, et al.
Publicado: (2023)

Dataset on FAEE synthesized from oil blends via a derived submerged fermented Theobroma cacao pod husk: Application of hybrid design optimizer
por: F, Adepoju T., et al.
Publicado: (2022)

Cocoa Pod Husk Pectin Intended as a Pharmaceutical Excipient Has No Adverse Effects on Haematological Parameters in Sprague Dawley Rats
por: Adi-Dako, Ofosua, et al.
Publicado: (2018)

Potential of Cocoa Pod Husk Pectin-Based Modified Release Capsules as a Carrier for Chronodelivery of Hydrocortisone in Sprague-Dawley Rats
por: Adi-Dako, Ofosua, et al.
Publicado: (2018)

Cocoa (Theobroma cacao L.) Seed-Derived Peptides Reduce Blood Pressure by Interacting with the Catalytic Site of the Angiotensin-Converting Enzyme
por: Coronado-Cáceres, Luis Jorge, et al.
Publicado: (2021)

Effect of cocoa (Theobroma cacao L.) on platelet function testing profiles in patients with coronary artery disease: ECLAIR pilot study
por: Seecheran, Naveen Anand, et al.
Publicado: (2022)

Chromatin differentiation between Theobroma cacao L. and T. grandiflorum Schum
por: Dantas, Liliane G., et al.
Publicado: (2010)

Antimalarial Property and Acute Toxicity of the Leaves of Theobroma cacao L.
por: Komlaga, Gustav, et al.
Publicado: (2021)

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
por: Delgado-Ospina, Johannes, et al.
Publicado: (2021)

Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models
por: Coronado-Cáceres, Luis Jorge, et al.
Publicado: (2020)

Genetic variation in high light responses of Theobroma cacao L. accessions
por: Lewis, Vernessa R., et al.
Publicado: (2021)

Rootstock-Mediated Genetic Variance in Cadmium Uptake by Juvenile Cacao (Theobroma cacao L.) Genotypes, and Its Effect on Growth and Physiology
por: Fernández-Paz, Jessica, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_cqam85ac0d7t9jpkd79ho4p18u