Characterization, attributes and market potential of cocoa honey
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13994 |
Resumo: | Cocoa honey is a by-product of cocoa production and its volume has been increasing with the growth of chocolate and derivatives industry. This liquid produced naturally during cocoa post harvesting has bittersweet flavor and light color, presents bioactive compounds, sugars, vitamin C and dietary fibers, compounds of importance to the food industry. Its industrial application still requires in-depth studies and technological development; however, the literature already points to research for the development of new products containing cocoa honey such as ice cream, mixed jams, vinegars and alcoholic beverages. Currently the use of cocoa honey occurs in a timid, often artisanal way, limited to cocoa-producing properties due to restrictions on its industrial use and issues such as its conservation, which nowadays occurs basically by freezing process. With the need to strengthen the bioeconomy and make a sustainable use of the production chains, there is a great need to develop products from cocoa honey, in order to avoid its disposal and add income to producers. This review describes the obtaining, physical-chemical composition, bioactive and technological potential of cocoa honey, within the cocoa processing chain. |
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Characterization, attributes and market potential of cocoa honeyCaracterización, atributos y potencial de mercado de lo miel de cacaoCaracterização, atributos e potencial de mercado do mel de cacau Cocoa HoneyNatural juiceBioeconomySubproduct valorizationChocolate industry.Miel de cacaoJugo NaturalValorización de SubproductosBioeconomiaIndustria del chocolate.Mel de cacauValorização de subprodutosBioeconimoaSuco naturalIndústria de chocolate. Cocoa honey is a by-product of cocoa production and its volume has been increasing with the growth of chocolate and derivatives industry. This liquid produced naturally during cocoa post harvesting has bittersweet flavor and light color, presents bioactive compounds, sugars, vitamin C and dietary fibers, compounds of importance to the food industry. Its industrial application still requires in-depth studies and technological development; however, the literature already points to research for the development of new products containing cocoa honey such as ice cream, mixed jams, vinegars and alcoholic beverages. Currently the use of cocoa honey occurs in a timid, often artisanal way, limited to cocoa-producing properties due to restrictions on its industrial use and issues such as its conservation, which nowadays occurs basically by freezing process. With the need to strengthen the bioeconomy and make a sustainable use of the production chains, there is a great need to develop products from cocoa honey, in order to avoid its disposal and add income to producers. This review describes the obtaining, physical-chemical composition, bioactive and technological potential of cocoa honey, within the cocoa processing chain.El miel de cacao es un subproducto de la producción de cacao, cuyo volumen ha ido aumentando con el crecimiento de la industria del chocolate y los derivados. Este líquido producido naturalmente durante el cacao postharvest tiene sabor agridulce y color claro, compuestos bioactivos, azúcares, vitamina C y fibras dietéticas de importancia para la industria alimentaria. Su aplicación industrial todavía requiere estudios en profundidad y desarrollo tecnológico, sin embargo, la literatura ya apunta a la investigación para el desarrollo de nuevos productos que contienen miel de cacao como helados, mermeladas mixtas, vinagres y bebidas alcohólicas. Actualmente el uso de miel de cacao se produce de una manera tímida, a menudo artesanal, limitada a las propiedades productoras de cacao debido a las restricciones en su uso industrial y cuestiones como su conservación, que hoy en día se produce básicamente por proceso de congelación. Con la necesidad de fortalecer la bioeconomía y explotar de manera sostenible las cadenas de producción, existe una gran necesidad de desarrollar productos a partir de miel de cacao, a fin de evitar su eliminación y agregar ingresos a los productores. Esta revisión describe el logro, la composición físico-química, el potencial bioactivo y tecnológico de lo miel de cacao, dentro de la cadena de procesamiento de cacao.O mel de cacau é um subproduto da produção de cacau, cujo volume vem aumentando com o crescimento da indústria de chocolates e derivados. Este líquido produzido naturalmente durante a pós-colheita do cacau tem sabor agridoce e cor clara, possui compostos bioativos, açúcares, vitamina C e fibras dietéticas de importância para a indústria de alimentos. Sua aplicação industrial ainda requer estudos aprofundados e desenvolvimento tecnológico, porém, a literatura já aponta pesquisas para desenvolvimento de novos produtos contendo mel de cacau como sorvetes, geleias mistas, vinagres e bebidas alcoólicas. Atualmente o aproveitamento do mel de cacau ocorre de forma tímida, muitas vezes artesanal, limitada às propriedades produtoras de cacau devido a restrições para seu uso industrial e questões como sua conservação, que hoje em dia ocorre basicamente pelo processo de congelamento. Com os atuais esforços para fortalecimento da bioeconomia e de exploração sustentável das cadeias produtivas, há uma grande necessidade de desenvolvimento de produtos a partir de mel de cacau, de forma a evitar seu descarte e agregar renda para os produtores. Esta revisão descreve a obtenção, a composição físico-química, o potencial bioativo e tecnológico do mel de cacau, dentro da cadeia de beneficiamento do cacau.Research, Society and Development2021-04-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1399410.33448/rsd-v10i4.13994Research, Society and Development; Vol. 10 No. 4; e41410413994Research, Society and Development; Vol. 10 Núm. 4; e41410413994Research, Society and Development; v. 10 n. 4; e414104139942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13994/12836Copyright (c) 2021 Christiano Pedro Guirlanda; Geisa Gabriela da Silva; Jacqueline Aparecida Takahashihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuirlanda, Christiano PedroSilva, Geisa Gabriela da Takahashi, Jacqueline Aparecida 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/13994Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:13.175778Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Characterization, attributes and market potential of cocoa honey Caracterización, atributos y potencial de mercado de lo miel de cacao Caracterização, atributos e potencial de mercado do mel de cacau |
title |
Characterization, attributes and market potential of cocoa honey |
spellingShingle |
Characterization, attributes and market potential of cocoa honey Guirlanda, Christiano Pedro Cocoa Honey Natural juice Bioeconomy Subproduct valorization Chocolate industry. Miel de cacao Jugo Natural Valorización de Subproductos Bioeconomia Industria del chocolate. Mel de cacau Valorização de subprodutos Bioeconimoa Suco natural Indústria de chocolate. |
title_short |
Characterization, attributes and market potential of cocoa honey |
title_full |
Characterization, attributes and market potential of cocoa honey |
title_fullStr |
Characterization, attributes and market potential of cocoa honey |
title_full_unstemmed |
Characterization, attributes and market potential of cocoa honey |
title_sort |
Characterization, attributes and market potential of cocoa honey |
author |
Guirlanda, Christiano Pedro |
author_facet |
Guirlanda, Christiano Pedro Silva, Geisa Gabriela da Takahashi, Jacqueline Aparecida |
author_role |
author |
author2 |
Silva, Geisa Gabriela da Takahashi, Jacqueline Aparecida |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Guirlanda, Christiano Pedro Silva, Geisa Gabriela da Takahashi, Jacqueline Aparecida |
dc.subject.por.fl_str_mv |
Cocoa Honey Natural juice Bioeconomy Subproduct valorization Chocolate industry. Miel de cacao Jugo Natural Valorización de Subproductos Bioeconomia Industria del chocolate. Mel de cacau Valorização de subprodutos Bioeconimoa Suco natural Indústria de chocolate. |
topic |
Cocoa Honey Natural juice Bioeconomy Subproduct valorization Chocolate industry. Miel de cacao Jugo Natural Valorización de Subproductos Bioeconomia Industria del chocolate. Mel de cacau Valorização de subprodutos Bioeconimoa Suco natural Indústria de chocolate. |
description |
Cocoa honey is a by-product of cocoa production and its volume has been increasing with the growth of chocolate and derivatives industry. This liquid produced naturally during cocoa post harvesting has bittersweet flavor and light color, presents bioactive compounds, sugars, vitamin C and dietary fibers, compounds of importance to the food industry. Its industrial application still requires in-depth studies and technological development; however, the literature already points to research for the development of new products containing cocoa honey such as ice cream, mixed jams, vinegars and alcoholic beverages. Currently the use of cocoa honey occurs in a timid, often artisanal way, limited to cocoa-producing properties due to restrictions on its industrial use and issues such as its conservation, which nowadays occurs basically by freezing process. With the need to strengthen the bioeconomy and make a sustainable use of the production chains, there is a great need to develop products from cocoa honey, in order to avoid its disposal and add income to producers. This review describes the obtaining, physical-chemical composition, bioactive and technological potential of cocoa honey, within the cocoa processing chain. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-16 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13994 10.33448/rsd-v10i4.13994 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13994 |
identifier_str_mv |
10.33448/rsd-v10i4.13994 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13994/12836 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e41410413994 Research, Society and Development; Vol. 10 Núm. 4; e41410413994 Research, Society and Development; v. 10 n. 4; e41410413994 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052674059796480 |