# Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

## TL;DR

This paper reviews the composition and potential uses of mucilage from Theobroma species, highlighting its value in food innovation and sustainability.

## Contribution

The study provides a comprehensive review of Theobroma spp. mucilage composition and its potential for food industry applications.

## Key findings

- Theobroma mucilage contains high levels of polysaccharides, organic acids, and antioxidants.
- The mucilage has a unique flavor and aroma, making it suitable for food innovation.
- The study emphasizes the potential of mucilage in sustainable development and circular economy.

## Abstract

Peru is currently distinguished by its remarkable biodiversity, which is characterized by a high level of endemism and a wide array of ecological niches. In the context of biodiversity, the genus Theobroma spp. is particularly noteworthy, encompassing the species Theobroma cacao, Theobroma grandiflorum and Theobroma bicolor, which are collectively referred to as cacao, cupuaçu, and macambo, respectively. The primary economic value of these species is derived from their mucilage-rich pulp and beans. In recent years, the mucilage of the genus Theobroma has gained economic relevance due to its flavor, floral and fruity aroma. The present review article aims to provide a comprehensive exploration of Theobroma spp. mucilage, addressing its characterization and potential applications. The present study investigates aspects related to its origin, cob morphology, proximal composition, bioactive compounds, volatile profile and its application in the food industry. The study highlights a high content of polysaccharides such as reducing sugars, organic acids, pectin, cellulose, hemicellulose, antioxidant capacity, presence of polyphenols and methylxanthines. Through this comprehensive review, a prospective vision is proposed on the opportunities for innovation and sustainable development around the Theobroma mucilage industry, highlighting its relevance not only as a agri-food byproduct, but also as a valuable resource in the productive circular economy and the sustainability of biodiversity.