In response to Ecuador’s need for sustainable and locally sourced transport fuels, this study evaluates the energetic and environmental performance of a biofuel (bioethanol-based) derived from the mucilage of the CCN51 cocoa variety, analyzed under controlled operating conditions in an internal combustion engine. Bioethanol obtained from this feedstock was blended with Ecuador’s commercial Extra gasoline to produce an E5 formulation, experimentally compared with Extra (85 RON) and Super (92 RON) fuels. Physicochemical analysis following NTE INEN 2102 revealed a research octane number of 85.8 and a lower heating value of 45.22 MJ/kg. Static tests performed on a Hyundai i10 engine (2021) at 700 and 2500 rpm showed that the E5 blend achieved higher energy and exergy efficiencies (21.17% and 64.12%, respectively) than Extra gasoline, approaching Super performance. Environmentally, the E5–CCN51 blend reduced carbon monoxide (CO) by ~10–15% and unburned hydrocarbons (HC) by ~5–8%, while maintaining λ ≈ 1. Variations in O₂ and CO₂ confirmed enhanced oxidation and more complete combustion. Overall, these findings demonstrate the technical feasibility and environmental relevance of CCN51 cocoa mucilage as a sustainable ethanol source, contributing to cleaner combustion, circular bioeconomy promotion, and energy resilience in tropical developing regions.

Cacao mucilage is a rich medium for microbial development due to the presence of various sugars, water, pectin, mineral salts, and yeasts of the Saccharomyces cerevisiae type. This study aims to provide added value to this commonly discarded residue, thereby contributing to the economic growth of the Rio Chila area in the Valencia Canton of Los Ríos Province. The methods applied for developing beer consist of malting, grinding, mashing, filtering, boiling, cooling, fermentation (during which cacao mucilage is added), and maturation, followed by physical–chemical analyses. The Fine aroma cacao mucilage presented values of 0.66% acidity, 7.63 °Brix, pH 4.43, absorbance 1.13, transmittance 23.67%, suspended solids 0.04 g: 2.66%, density 1.07 g/mL, turbidity 6.94 NTU, °GL 8.47% vol., foam quantity 1.70 cm, colorimetry L* 50.77, colorimetry a* 18.08, colorimetry b* 50.53, and bitterness degree 39.00. The analyses presented values within the normal parameters applied to beers at the national level (INEN standards). Escherichia coli, Salmonella, and total microorganisms showed no contamination in the microbiological analyses. In the sensory analyses, appearance, aroma, flavour, and mouthfeel were evaluated, with the best experiment being the combination of Fine aroma cacao with a concentration of 30% mucilage and added Cascade hops. This study took into account the concentrations of cacao mucilage (20% and 30%) from the varieties (Fine aroma and CCN-51), as well as the addition of the brewing hops Cascade and Northern Brewer. Regarding the physicochemical characteristics, adding this cacao derivative did not affect craft beer and conformed to the ranges of the NTE INEN 2262 standard. Thus, this research proposes an alternative use for cocoa mucilage, contributing to waste reduction and broadening its potential applications.

El mucílago de cacao es uno de los principales subproductos de la producción de cacao, caracterizado por su contenido en carbohidratos, proteínas y compuestos fenólicos. La microbiología del mucílago está compuesta por levaduras, bacterias acéticas y bacterias acido lácticas, que posibilitan su empleo para controlar bacterias indeseables. El objetivo del presente trabajo fue evaluar la extensión de la vida útil de carne refrigerada mediante la aplicación de mucílago de cacao de dos variedades (Fino de aroma y CCN‑51), que fueron aplicados a diferentes tipos de carne (cerdo, ave y vacuno) y evaluadas a los 1 y 7 días de almacenamiento a 4 °C. Para evaluar el efecto de los tratamientos se realizaron análisis fisicoquímicos (pH, acidez, humedad, dureza, capacidad de retención de agua, color), y análisis microbiológicos. Los resultados de la aplicación de los mucílagos mostraron un aumento del % de ácido láctico, la humedad, la capacidad de retención de agua, la luminosidad y el color amarillo (b*) respecto a las carnes de cerdo, ave y ternera sin mucílago. Además, se disminuyó la dureza y color rojo de las carnes (a*). Respecto a los análisis microbiológicos, se observaron reducciones medias superiores a 2 log UFC/g del contenido en Escherichia coli y levaduras, mientras que las bacterias acido lácticas presentaron ligeros incrementos. Los resultados de este trabajo ponen de manifiesto la viabilidad de reutilizar el mucílago de cacao para extender la vida útil de diversas carnes refrigeradas.