Mucilago del cacao biomasa residual: Perspectiva como materia prima en la industria de alimentos.

Abstract

The cocoa mucilage is considered a waste material or residual biomass of the cocoa industry, a name that does not merit the benefits offered by this material, since it has different physical, chemical, enzymatic, and nutritional components than many raw materials used in the food industry do not present. It is a biomass that can be extended to the food industry, cosmetics, medicine and also to obtaining bioactive compounds such as flavonoids. With this perspective of use, a transversal solution to the environmental problem would be being generated. This article presents the review and compilation of bibliographic information in databases of scientific journals such as: ScienceDirect, Google Scholar and Scopus, compiling the information from articles from the last five years, without ignoring the information from some studies of years ago. As a result of this review it is stated, the great potency that this by-product has to be used as a raw material, of great utility at a general level, both as a pectin component, as an energy source, as a clarifier, as a source of fiber and antioxidants among others.