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Lately, cocoa pod husk (CPH) has received some attention from researchers due to its significant content of cellulose, hemicelluloses and pectin, antioxidant capacity, potential for energy generation, physicochemical characteristics and possibility to be used as adsorbent material or activated carbon. In this work, alkaline (NaOH 2.3% w/v) and enzymatic treatment [Cellic® CTec 2 (2.4% v/v)] were developed before propionic acid (PA) production using fermentable sugars derived from cocoa pod husk hydrolysate (CPHH). The physical, structural and morphological characteristics of raw and treated samples of CPH lignocellulosic matrix were assessed using tools such as scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetry, and X-ray diffraction. The results of these analyses revealed the effectiveness of CPH sequential alkaline and enzymatic treatment for glucose production, reaching maximum concentration of 60.5 g·L−1 and a yield of 275 mg glucose·g−1 CPH. Subsequently, a medium composed by glucose from CPHH (7.5 g·L−1), as low-cost feedstock, glycerol (7.5 g·L−1) and yeast extract (10 g·L−1), was prepared to obtain PA using Propionibacterium jensenii DSM 20274. PA concentration reached a maximum of 10.28 ± 1.05 g·L−1 and a productivity of 0.08 ± 0.01 g·L−1·h−1 after 72 h of fermentation. To the best of our knowledge, there is no literature available on the bioconversion of CPH for the specific production of PA or other organic acids. Thus, the potential of CPH to be used as substrate for PA production was demonstrated with good perspectives.

Aloe vera is one of the oldest and most traditional medicinal plant in history, with its use dating back over a thousand years. Today, its biological activity is not limited to curative purposes. The expansion in the A. vera industry became evident during the 90′s, when the development of this crop began to emerge due to a global demand from consumers more concerned with a healthy lifestyle. Considering the agro-industrial and economic relevance that this plant has acquired, this work reviewed its chemical, biological, and nutritional characteristics, plant processing methods, innovations, and industrial applications. Aloe vera is a plant that contain more than 75 bioactive compounds, among them the most relevant are polysaccharides, phenolics, and phytosterols. Additionally, the main processing technologies for A. vera leaves are described, including those used to obtain pressed filleted gel, whole leaf gel and manual filleted gel. This article shows its applications in the pharmaceutical, cosmetic and food industries are presented and the world landscape of the million-dollar market generated around this product, which in 2018 was around $1.60 billion. The applications of A. vera in the food industry as a natural functional ingredient or as fortifier in the food products of animal and vegetable origin has been a trend explored in the last years. Finally, through an in-depth analysis of patents and research articles, the current scenario of science and innovation developed for this industry is described.

Cocoa beans are produced through on-farm processing where residual biomass is discarded, including cocoa pod husks (CPH), cocoa bean shells and cocoa sweatings. CPH represents about 80% of these residues that are generated during the initial cocoa bean processing steps and their disposal occupies large areas, causing social and environmental concerns. In the last decades, the lignocellulosic composition of CPH has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of CPH in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the exploitation of CPH, including pre-treatment methods for the production of different biomolecules. Great perspectives and innovations were found concerning CPH exploitation and valorisation, but still more efforts are needed to valorise this potential feedstock and give support to producers in-development countries.

Soybean is one of the major world crops, with an annual production of 359 million tons. Each ton of processed soybean generates 50–80 kg of soybean hulls (SHs), representing 5–8% of the whole seed. Due to environmental concerns and great economic potential, the search of SHs re-use solutions are deeply discussed. The lignocellulosic composition of SHs has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of SHs in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the management and exploitation of SHs, including pre-treatment methods and fermentation techniques, for the production of different biomolecules. Great potentialities and innovations were found concerning SH exploration and valorisation of the soybean chain under a biorefinery and circular bioeconomy optic.

Cellulose is a potential resource to be recovered from wastewater treatment plants (WWTP). Enzyme formulations can be employed to hydrolyze cellulose into fermentable sugars, to be further used as biochemical building blocks or reducing its recalcitrance to further treatment processes. This study proposed the production, recovery and formulation of cellulase using domestic wastewater as culture medium and its application for the hydrolysis of cellulosic residues recovered from WWTPs. Cellulose was recovered from raw sanitary wastewater using a fine-mesh sieve (0.35 mm) and quantified through enzymatic hydrolysis and thermogravimetric analysis. The production, concentration and formulation of cellulase enzyme resulted in an enzymatic blend of endoglucanases (7.3 U

Cocoa beans provide raw materials for global food industries valued in excess of $47 billion in world exportations. Through on-farm processing, about 80% of cocoa fruit is discarded as residual biomass, including cocoa pod husks, cocoa bean shells and cocoa sweatings. Farmers routinely discard these residues/by-products during the initial cocoa bean processing steps, occupying vast areas and raising social and environmental concerns. Alternatively, this residual biomass is used as cocoa tree fertilizer. However, its disposal is performed without proper treatment, resulting in putrid odors and plant diseases. Recently, some studies have reported the use of cocoa by-products in the production of high-value-adding molecules with potential applications in the food, pharmaceutical and cosmetic industries. In this aspect, biotechnological approaches have been shown to be a viable alternative for the transformation of this residual biomass into fine products. This article reviews the biotechnological approaches implemented for the management and exploitation of cocoa by-product. Related topics on cocoa production and residual biomass generation, sustainability and valorization of cocoa chain are addressed and discussed.

The aim of this review is to describe the volatile aroma compounds of green coffee beans and evaluate sources of variation in the formation and development of coffee aroma through postharvest processing. The findings of this survey showed that the volatile constituents of green coffee beans (e.g., alcohols, aldehydes, and alkanes) have no significant influence on the final coffee aroma composition, as only a few such compounds remain in the beans after roasting. On the other hand, microbial-derived, odor-active compounds produced during removal of the fruit mucilage layer, including esters, higher alcohols, aldehydes, and ketones, can be detected in the final coffee product. Many postharvest processing including drying and storage processes could influence the levels of coffee aroma compositions, which remain to be elucidated. Better understanding of the effect of these processes on coffee aroma composition would assist coffee producers in the optimal selection of postharvest parameters that favor the consistent production of flavorful coffee beans.