Naslov
Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines

Autori
Barišić, Veronika ; Flanjak, Ivana ; Križić, Ivana ; Jozinović, Antun ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Ačkar, Đurđica

Izvornik
Journal of food process engineering (0145-8876) 43 (2020), 1; E13057, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
phenolic components ; methylxanthines ; cocoa shell ; high-voltage electrical discharge treatment

Sažetak
Cocoa shell is one of the by-products obtained in chocolate industry which was considered as waste for a very long time. Recently, the presence of high-valuable bioactive components in cocoa shell was recognized, and research on the pallet of food products enriched with cocoa shell is increasing. The most abundant bioactive components of untreated cocoa shell (UCS) are theobromine (3.906 ± 0.070 mg/g), caffeine (0.646 ± 0.055 mg/g), and (+)-catechin (0.290 ± 0.005 mg/g), followed by gallic acid (0.147 ± 0.041 mg/g) and (−)-epicatechin (0.165 ± 0.099 mg/g). Furthermore, the impact of concentration (1.5 and 3% of cocoa shell in water), high-voltage electric discharge (HVED) treatment (40 and 80 Hz), and treatment time (15, 30, and 45 min, respectively) on bioactive compounds content was evaluated. Statistically significant differences between treatment conditions were obtained. Generally, water-HVED treatment at 40 Hz has lower impact on bioactive components than water, and water-HVED at 80 Hz, therefore, can have a significant effect on future treatments of materials rich in bioactive compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA