{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,4]],"date-time":"2026-11-04T17:42:27Z","timestamp":1793814147326,"version":"4.6.1"},"reference-count":67,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2022,3,10]],"date-time":"2022-03-10T00:00:00Z","timestamp":1646870400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32\u201334% of fruit weight. Various extraction methods were implemented for the preparation of extracts and\/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.<\/jats:p>","DOI":"10.3390\/foods11060798","type":"journal-article","created":{"date-parts":[[2022,3,10]],"date-time":"2022-03-10T11:46:47Z","timestamp":1646912807000},"page":"798","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":82,"title":["Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain"],"prefix":"10.3390","volume":"11","author":[{"given":"Tarun","family":"Belwal","sequence":"first","affiliation":[{"name":"Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian","family":"Cravotto","sequence":"additional","affiliation":[{"name":"GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sudipta","family":"Ramola","sequence":"additional","affiliation":[{"name":"Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monika","family":"Thakur","sequence":"additional","affiliation":[{"name":"Amity Institute of Food Technology, Amity University, Noida 201303, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1712-3969","authenticated-orcid":false,"given":"Farid","family":"Chemat","sequence":"additional","affiliation":[{"name":"GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7574-7350","authenticated-orcid":false,"given":"Giancarlo","family":"Cravotto","sequence":"additional","affiliation":[{"name":"Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy"},{"name":"World-Class Research Center \u201cDigital Biodesign and Personalized Healthcare\u201d, Sechenov First Moscow State Medical University, 119146 Moscow, Russia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,10]]},"reference":[{"key":"ref_1","unstructured":"Statista (2021, December 12). Cocoa Production Worldwide from 1980\/81 to 2020\/21. Available online: https:\/\/www.statista.com\/statistics\/262620\/global-cocoa-production\/."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1007\/s40093-019-0271-9","article-title":"Cocoa bean shell waste as potential raw material for dietary fiber powder","volume":"8","author":"Handojo","year":"2019","journal-title":"Int. J. Recycl. Org. 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