date:May 11, 2012
A team of Brazilian researchers suggest that cacaohusk waste from the production of cocoa could be used to extract pectin using citric acid.
The utilisation of such waste which accounts for as much as 76% of cacaofruit by weight for the extraction of value added ingredients such as pectin would help to improve waste disposal.The team, led by Lcia Cristina Vriesmann of the Universidade Federal do Paran, Brazil, investigated the main parameters influencing pectin yield from cocoa husks findin