Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields
Yeison Fernando Barrios‐Rodríguez, Karen Tatiana Salas‐Calderón, Dayana Alejandra Orozco‐Blanco, Piergiorgio Gentile, Joel Girón‐Hernández
Abstract
Abstract Cocoa liquor, butter, and powder represent derived products from a small portion of the fruits, compared with the cocoa pod husk (CPH) which accounts for ∼ 70 % of fresh weight. CPH, improperly disposed in plantations, can cause diseases threatening worldwide chocolate production. However, this biomass can be a potential source of bioactive compounds aligned with the circular economy. An overview on the different methods for extracting pectin, resulting in variable extraction yields with a critical discussion on the obtained physicochemical characteristics, is presented. Additionally, the potential applications of the extracted pectin for food and biomedical application are discussed, including thickener, stabilizer, excipient, drug‐release modifier, macrophage activator, etc. Despite these potential outputs, new extraction methods need to be considered for improving efficiency and sustainability. Finally, potential approaches are introduced that can help to minimize the environmental impact, making the extraction cost‐ and time‐efficient, and, therefore, more ssustainable for a further successful translation to industry.