{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T19:34:04Z","timestamp":1776368044902,"version":"3.51.2"},"reference-count":132,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,3,1]],"date-time":"2022-03-01T00:00:00Z","timestamp":1646092800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and \u03b2-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.<\/jats:p>","DOI":"10.3390\/molecules27051625","type":"journal-article","created":{"date-parts":[[2022,3,1]],"date-time":"2022-03-01T21:25:14Z","timestamp":1646169914000},"page":"1625","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":99,"title":["Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1489-1268","authenticated-orcid":false,"given":"Thiago F.","family":"Soares","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"M. Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Afoakwa, E.O. (2016). Chocolate Science and Technology, Wiley-Blackwell Publishers. [2nd ed.].","DOI":"10.1002\/9781118913758"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.tifs.2018.09.022","article-title":"Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds","volume":"81","author":"Oomahb","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","unstructured":"Queiroga, V.P., Gomes, J.P., Melo, B.A., and Alburquerque, E.M.B. (2021). Cacau (Theobroma cacao L.) Org\u00e2nico Sombreado Tecnologias de Plantio e Produ\u00e7\u00e3o da Am\u00eandoa Fina, AREPB. [1st ed.]."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"e01157","DOI":"10.1016\/j.heliyon.2019.e01157","article-title":"Formation of Aromatic Compounds Precursors during Fermentation of Criollo and Forastero Cocoa","volume":"5","author":"Siche","year":"2019","journal-title":"Heliyon"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.foodchem.2014.05.141","article-title":"Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions","volume":"166","author":"Torrescasana","year":"2015","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/j.phrs.2009.08.008","article-title":"Theobroma cacao L., the food of the Gods: A scientific approach beyond myths and claims","volume":"61","author":"Rusconi","year":"2010","journal-title":"Pharmacol. Res."},{"key":"ref_7","unstructured":"(2021, July 28). ICCO\u2014International Cocoa Organization Annual Report 2018\/2019. Available online: https:\/\/www.icco.org\/statistics\/#production."},{"key":"ref_8","unstructured":"Cruz, C.L.C.V. (2002). Melhoramento do Sabor da Am\u00eandoa de Cacau Atrav\u00e9s de Tratamento T\u00e9rmico em Forno Convencional e Microondas. [Ph.D. Thesis, Universidade Federal de Campinas]."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Beckett, S.T. (2008). The Science of Chocolate, RSC Publishing. [2nd ed.].","DOI":"10.1039\/9781847558053"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"181","DOI":"10.4260\/BJFT2011140300023","article-title":"Polifen\u00f3is em cacau e derivados: Teores, fatores de varia\u00e7\u00e3o e efeitos na sa\u00fade","volume":"14","author":"Efraim","year":"2011","journal-title":"Braz. J. Food Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"909","DOI":"10.1007\/s13197-011-0420-2","article-title":"Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions","volume":"50","author":"Owusu","year":"2013","journal-title":"J. Food Sci. Technol."},{"key":"ref_12","unstructured":"Beckett, S.T., Fowler, M.S., and Ziegler, G.R. (2009). Industrial Chocolate Manufacture and Use, John Willey & Sons. [4th ed.]."},{"key":"ref_13","unstructured":"Lopes, A.S. (2000). Estudo Qu\u00edmico e Nutricional de Am\u00eandoa de Cacau (Theobroma cacao L.) e Cupua\u00e7u (Theobroma grandiflorum Schum) em Fun\u00e7\u00e3o do Processamento. [Ph.D. Thesis, Universidade Federal de Campinas]."},{"key":"ref_14","first-page":"309","article-title":"Avalia\u00e7\u00e3o das condi\u00e7\u00f5es de torra\u00e7\u00e3o ap\u00f3s a fermenta\u00e7\u00e3o da am\u00eandoas de cupua\u00e7u (Theobroma grandiflorum Schum) e cacau (Theobroma cacao L.)","volume":"6","author":"Lopes","year":"2003","journal-title":"Braz. J. Food Technol."},{"key":"ref_15","unstructured":"Silva, R.O. (2018). Utiliza\u00e7\u00e3o dos Res\u00edduos S\u00f3lidos da Ind\u00fastria Cacaueira para a Produ\u00e7\u00e3o de Etanol. [Ph.D. Thesis, Universidade Federal do Esp\u00edrito Santo]."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0963-9969(99)00088-5","article-title":"Protein quality assessment in cocoa husk","volume":"32","author":"Coll","year":"1999","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1173","DOI":"10.1016\/j.indcrop.2011.04.004","article-title":"Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins","volume":"34","author":"Vriesmann","year":"2011","journal-title":"Ind. Crops Prod."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"129","DOI":"10.3923\/pjn.2009.129.133","article-title":"Production and characterization of juice from mucilage of cocoa beans and its transformation into marmalade","volume":"8","author":"Anvoh","year":"2009","journal-title":"Pak. J. Nutr."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.dib.2018.11.129","article-title":"Analytical dataset of Ecuadorian cocoa shells and beans","volume":"22","author":"Grillo","year":"2019","journal-title":"Data Br."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/j.cej.2013.01.046","article-title":"The potential of using cocoa pod husks as green solid base catalysts for the transesterification of soybean oil into biodiesel: Effects of biodiesel on engine performance","volume":"220","author":"Lee","year":"2013","journal-title":"Chem. Eng. J."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/j.biombioe.2014.03.065","article-title":"Conversion of cacao pod husks by pyrolysis and catalytic reaction to produce useful chemicals","volume":"66","author":"Mansur","year":"2014","journal-title":"Biomass Bioenergy"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"948","DOI":"10.1016\/j.foodchem.2006.12.054","article-title":"Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.)","volume":"104","author":"Lecumberri","year":"2007","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1111\/j.1365-2621.2006.01226.x","article-title":"Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp","volume":"42","author":"Dias","year":"2007","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"653","DOI":"10.1111\/j.1365-2621.2001.tb04616.x","article-title":"Characterization of pectins and some secondary compounds from Theobroma cacao hulls","volume":"66","author":"Arlorio","year":"2001","journal-title":"J. Food Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2012.08.005","article-title":"Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products","volume":"49","author":"Torres","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Solieri, L., and Giudici, P. (2009). Vinegars of the World, Springer. [1st ed.].","DOI":"10.1007\/978-88-470-0866-3"},{"key":"ref_27","first-page":"574","article-title":"Quantification of total polyphenolic content and antimicrobial activity of cocoa (Theobroma cacao L.) bean shells","volume":"11","author":"Zhong","year":"2012","journal-title":"Pak. J. Nutr."},{"key":"ref_28","unstructured":"Prabhakaran Nair, K.P. (2010). The Agronomy and Economy of Important Tree Crops of the Developing World, Elsevier. [1st ed.]."},{"key":"ref_29","first-page":"38","article-title":"Adding value to cacao pod husks as a potential antioxidant-dietary fiber source","volume":"1","author":"Yapo","year":"2013","journal-title":"Am. J. Food Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1007\/s10068-017-0196-x","article-title":"Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids","volume":"27","author":"Lessa","year":"2018","journal-title":"Food Sci. Biotechnol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.profoo.2015.01.010","article-title":"Screening of fungal rot isolates from cocoa as phosphate-dissolving and their growth ability on three types of media","volume":"3","author":"Rahim","year":"2015","journal-title":"Procedia Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Watson, R.R., Preedy, V.R., and Zibadi, S. (2013). Chocolate in Health and Nutrition, Humana Press.","DOI":"10.1007\/978-1-61779-803-0"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1650","DOI":"10.1094\/PHYTO-97-12-1650","article-title":"Black pod: Diverse pathogens with a global impact on cocoa yield","volume":"97","author":"Guest","year":"2007","journal-title":"Phytopathology"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"e13029","DOI":"10.1111\/jfpp.13029","article-title":"Total phenolics and antioxidant capacity of cocoa pulp: Processing and storage study","volume":"41","author":"Endraiyani","year":"2017","journal-title":"J. Food Process. Preserv. J."},{"key":"ref_35","first-page":"109","article-title":"The sugar content of cocoa sweatings and the effect of pressing the sweatings prior to fermentation on bean quality","volume":"1","author":"Dwapanyin","year":"1991","journal-title":"J. Biochem. Mol. Biol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1564","DOI":"10.1016\/j.lwt.2010.03.010","article-title":"Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu","volume":"43","author":"Duarte","year":"2010","journal-title":"LWT Food Sci. Technol."},{"key":"ref_37","first-page":"22","article-title":"Optimization of cocoa pulp juice fermentation with yeast starter cultures of cocoa heap fermentations","volume":"1","author":"Takrama","year":"2015","journal-title":"J. Agric. Sci. Food Technol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.foodres.2012.06.005","article-title":"New cocoa pulp-based kefir beverages: Microbiological, chemical composition and sensory analysis","volume":"48","author":"Puerari","year":"2012","journal-title":"Food Res. Int."},{"key":"ref_39","unstructured":"Escalante, M., Badrie, N., and Bekele, F.L. (July, January 30). Production and quality characterization of pulp from cocoa beans from Trinidad: Effects of varying levels of pulp on value-added carbonated cocoa beverages. Proceedings of the 49th Annual Meeting, Port of Spain, Trinidad and Tobago. ISSN 95-07-0410."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"58","DOI":"10.5539\/jfr.v4n6p58","article-title":"Evaluation of nutritional and sensory properties of cocoa pulp beverage supplemented with pineapple juice","volume":"4","author":"Afolabi","year":"2015","journal-title":"J. Food Res."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.wri.2015.09.002","article-title":"Dye sequestration using agricultural wastes as adsorbents","volume":"12","author":"Adegoke","year":"2015","journal-title":"Water Resour. Ind."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.micromeso.2017.02.015","article-title":"Preparation of binderless activated carbon monoliths from cocoa bean husk","volume":"243","author":"Trautwein","year":"2017","journal-title":"Microporous Mesoporous Mater."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.jcis.2017.01.069","article-title":"Chemical modification of the cocoa shell surface using diazonium salts","volume":"494","author":"Fioresi","year":"2017","journal-title":"J. Colloid Interface Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1079\/PNS2002234","article-title":"On defining dietary fibre","volume":"62","author":"DeVries","year":"2003","journal-title":"Proc. Nutr. Soc."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"71S","DOI":"10.1016\/S0002-9343(01)00995-0","article-title":"Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer","volume":"113","author":"Hecker","year":"2002","journal-title":"Am. J. Med."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"2782S","DOI":"10.1093\/jn\/131.10.2782S","article-title":"The Role of Carbohydrates in Insulin Resistance","volume":"131","author":"Bessesen","year":"2001","journal-title":"J. Nutr."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.mrfmmm.2004.02.017","article-title":"New approaches to the role of diet in the prevention of cancers of the alimentary tract","volume":"551","author":"Johnson","year":"2004","journal-title":"Mutat. Res. Fundam. Mol. Mech. Mutagen."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1016\/j.lwt.2006.02.028","article-title":"Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient","volume":"40","author":"Tovar","year":"2007","journal-title":"LWT Food Sci. Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.ijfoodmicro.2011.12.025","article-title":"Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts","volume":"154","author":"Cartolano","year":"2012","journal-title":"Int. J. Food Microb."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"245","DOI":"10.5458\/jag.57.245","article-title":"Proteomic analysis of Theobroma cacao pod husk","volume":"57","author":"Awang","year":"2010","journal-title":"J. App. Glycosci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1002\/jsfa.2740660307","article-title":"Cocoa hull: A potential source of dietary fibre","volume":"66","author":"Valiente","year":"1994","journal-title":"J. Sci. Food Agric."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Minifie, B.W. (1989). Chocolate, Cocoa, and Confectionery: Science and Technology, Van Nostrand Reinhold. [3rd ed.].","DOI":"10.1007\/978-94-011-7924-9"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.tifs.2017.03.007","article-title":"Cocoa shell and its compounds: Applications in the food industry","volume":"63","author":"Okiyama","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"2581","DOI":"10.1007\/s11694-018-9875-4","article-title":"Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia","volume":"12","author":"Agus","year":"2018","journal-title":"J. Food Meas. Charact."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/0377-8401(91)90107-4","article-title":"Chemical composition of cocoa pod husk and its effect on growth and food efficiency in broiler chicks","volume":"35","author":"Donkoh","year":"1991","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1007\/s00726-006-0330-1","article-title":"Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell","volume":"31","year":"2006","journal-title":"Amino Acids"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1528","DOI":"10.1016\/j.foodres.2011.04.005","article-title":"Chemical profile, functional and antioxidant properties of tomato peel fiber","volume":"44","author":"Periago","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/BF02021260","article-title":"Composition of cocoa shell fat as related to cocoa butter","volume":"20","author":"Morsi","year":"1981","journal-title":"Z. Ern\u00e4hr."},{"key":"ref_59","unstructured":"(2022, February 15). MolView. Available online: https:\/\/molview.org\/."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"112","DOI":"10.3402\/fnr.v54i0.5750","article-title":"The definition of dietary fiber e discussions at the Ninth Vahouny Fiber Symposium: Building scientific agreement","volume":"54","author":"Howlett","year":"2010","journal-title":"Food Nutr. Res."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"1891","DOI":"10.1016\/j.foodchem.2011.12.022","article-title":"Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues","volume":"132","author":"Peerajit","year":"2012","journal-title":"Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1016\/j.foodchem.2008.04.036","article-title":"Date flesh: Chemical composition and characteristics of the dietary fibre","volume":"111","author":"Elleuch","year":"2008","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"3980","DOI":"10.1021\/jf103956g","article-title":"Functional properties and characterization of dietary fiber from Mangifera pajang kort. fruit pulp","volume":"59","author":"Ismail","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1007\/s002170050303","article-title":"Composition of dietary fibre in cocoa husk","volume":"207","year":"1998","journal-title":"Z. Lebensm. Unters Forsch."},{"key":"ref_65","first-page":"12","article-title":"Compositional Characterization of Cacao (Theobroma cacao L.) Hull","volume":"46","author":"Chung","year":"2003","journal-title":"J. Appl. Biol. Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/S0308-8146(02)00385-0","article-title":"Dietary fibre in cocoa shell: Characterisation of component polysaccharides","volume":"81","author":"Redgwell","year":"2003","journal-title":"Food Chem."},{"key":"ref_67","first-page":"63","article-title":"Residuos de caf\u00e9, cacao y cladodio de tuna: Fuentes promisorias de fibra dietaria","volume":"23","author":"Abarca","year":"2010","journal-title":"Rev. Tecnol.-Espol"},{"key":"ref_68","first-page":"790","article-title":"Effect of ammonium oxalate and acetic acid at several extraction time and pH on some physicochemical properties of pectin from cocoa husks (Theobroma cacao)","volume":"5","author":"Nazaruddin","year":"2011","journal-title":"Afr. J. Food Sci."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1212081","DOI":"10.1155\/2019\/1212081","article-title":"Valorization of Cocoa Husks: Pectin Recovery","volume":"2019","author":"Mollea","year":"2019","journal-title":"Int. J. Food Sci."},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Schwan, R.F., and Fleet, G.H. (2014). Cocoa and Coffee Fermentations, CRC Press. [1st ed.].","DOI":"10.1201\/b17536"},{"key":"ref_71","first-page":"329","article-title":"Characterization and evaluation of cocoa (Theobroma cacao L.) pod husk as a renewable energy source","volume":"49","year":"2015","journal-title":"Agrociencia"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1016\/0377-8401(94)90127-9","article-title":"Utilization of cocoa pod pericarp fractions in broiler chick diets","volume":"47","author":"Sobamiwa","year":"1994","journal-title":"Animal Feed Sci. Technol."},{"key":"ref_73","first-page":"19","article-title":"The effect of cocoa beans heavy and trace elements on safety and stability of confectionery products","volume":"35","year":"2016","journal-title":"Rural Sustain. Res."},{"key":"ref_74","first-page":"20","article-title":"Enhancement of the nutritive value of cocoa (Theobroma cacao) bean shells for use as feed for animals through a two-stage solid state fermentation with Pleurotus ostreatus and Aspergillus niger","volume":"3","author":"Bentil","year":"2012","journal-title":"Int. J. Appl. Microbiol. Biotechnol. Res."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1039\/C7JA00354D","article-title":"Bioimaging of the elemental distribution in cocoa beans by means of LA-ICP-TQMS","volume":"33","author":"Thyssen","year":"2018","journal-title":"J. Anal. At. Spectrom."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.foodchem.2019.04.008","article-title":"Authentication of cocoa bean shells by near-and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy","volume":"292","author":"Mandrile","year":"2019","journal-title":"Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1111\/pbi.12848","article-title":"Cacao biotechnology: Current status and future prospects","volume":"16","author":"Wickramasuriya","year":"2018","journal-title":"Plant Biotechnol. J."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"2728","DOI":"10.1042\/bj0292728","article-title":"The vitamin D activity of cacao shell: The effect of the fermenting and drying of cacao on the vitamin D potency of cacao shell. II. The origin of vitamin D in cacao shell","volume":"29","author":"Knapp","year":"1935","journal-title":"Biochem. J."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"2051","DOI":"10.1042\/bj0292051","article-title":"The effect of feeding cacao shell to cows on the vitamin D content of butter (milk)","volume":"29","author":"Kon","year":"1935","journal-title":"Biochem. J."},{"key":"ref_80","doi-asserted-by":"crossref","unstructured":"Rojo-Poveda, O., Barbosa-Pereira, L., Zeppa, G., and St\u00e9vigny, C. (2020). Cocoa Bean Shell\u2014A By-Product with Nutritional. Nutrients, 12.","DOI":"10.3390\/nu12041123"},{"key":"ref_81","unstructured":"Haslam, E. (2005). Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action, Cambridge University Press. [1st ed.]."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Karim, A.A., Azlan, A., Ismail, A., Hashim, P., Gani, S.S.A., Zainudin, B.H., and Abdullah, N.A. (2014). Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract. BMC Complement. Altern. Med., 14.","DOI":"10.1186\/1472-6882-14-381"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.supflu.2017.09.011","article-title":"Valorization of cacao pod husk through supercritical fluid extraction of phenolic compounds","volume":"131","author":"Mendiola","year":"2018","journal-title":"J. Supercrit. Fluids"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"3926","DOI":"10.1021\/jf070121j","article-title":"A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans","volume":"55","author":"Muguerza","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1089\/109662000416276","article-title":"Emerging health benefits from cocoa and chocolate","volume":"3","author":"Hannum","year":"2000","journal-title":"J. Med. Food"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1002\/jsfa.2740090311","article-title":"The interaction of polyphenols and proteins during cacao curing","volume":"9","author":"Forsyth","year":"1958","journal-title":"J. Sci. Food Agric."},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Rossin, D., Barbosa-Pereira, L., Iaia, N., Testa, G., Sottero, B., Poli, G., Zeppa, G., and Biasi, F. (2019). A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2\/4 Activation: The Protective Effect of Cocoa Bean Shells. Antioxidants, 8.","DOI":"10.3390\/antiox8060151"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"1801413","DOI":"10.1002\/mnfr.201801413","article-title":"Cocoa Shell Aqueous Phenolic Extract Preserves Mitochondrial Function and Insulin Sensitivity by Attenuating Inflammation between Macrophages and Adipocytes In Vitro","volume":"63","author":"Zhang","year":"2019","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Rojo-Poveda, O., Barbosa-Pereira, L., Mateus-Reguengo, L., Bertolino, M., St\u00e9vigny, C., and Zeppa, G. (2019). Effects of particle size and extraction methods on cocoa bean shell functional beverage. Nutrients, 11.","DOI":"10.3390\/nu11040867"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"104268","DOI":"10.1016\/j.dib.2019.104268","article-title":"Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins","volume":"25","author":"Ferrocino","year":"2019","journal-title":"Data Br."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.supflu.2017.12.039","article-title":"Integrated green-based processes using supercritical CO2 and pressurized ethanol applied to recover antioxidant compouds from cocoa (Theobroma cacao) bean hulls","volume":"135","author":"Mazzutti","year":"2018","journal-title":"J. Supercrit. Fluids"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"11","DOI":"10.17508\/CJFST.2019.11.1.02","article-title":"Green extraction techniques of bioactive components from cocoa shell","volume":"11","author":"Molnar","year":"2019","journal-title":"Croat. J. Food Sci. Technol."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.lwt.2019.05.027","article-title":"Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols","volume":"111","year":"2019","journal-title":"LWT"},{"key":"ref_94","first-page":"e13057","article-title":"Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines","volume":"43","author":"Flanjak","year":"2019","journal-title":"J. Food Process Eng."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.indcrop.2018.12.063","article-title":"Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal","volume":"130","author":"Okiyama","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Yusof, M., Huzaimi, A., Abd Gani, S.S., Zaidan, U.H., Halmi, M.I.E., and Zainudin, B.H. (2019). Optimization of an Ultrasound-Assisted Extraction Condition for Flavonoid Compounds from Cocoa Shells (Theobroma cacao) Using Response Surface Methodology. Molecules, 24.","DOI":"10.3390\/molecules24040711"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.jfoodeng.2018.08.023","article-title":"A simple and efficient method for enrichment of cocoa polyphenols from cocoa bean husks with macroporous resins following a scale-up separation","volume":"243","author":"Zhong","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"948","DOI":"10.3923\/pjn.2016.948.953","article-title":"Effects of cocoa bean (Theobroma cacao L.) fermentation on phenolic content, antioxidant activity and functional group of cocoa bean shell","volume":"15","author":"Utami","year":"2016","journal-title":"Pak. J. Nutr."},{"key":"ref_99","first-page":"544","article-title":"The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: An overview","volume":"56","author":"Ferreira","year":"2020","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"7725","DOI":"10.4238\/2014.September.26.10","article-title":"Antimicrobial activity of fermented theobrama cacao pod husk extract","volume":"13","author":"Santos","year":"2014","journal-title":"Gen. Mol. Res."},{"key":"ref_101","first-page":"3446","article-title":"Curing of cocoa beans: Fine-scale monitoring of the starter cultures applied and metabolomics of the fermentation and drying steps","volume":"11","author":"Comasio","year":"2021","journal-title":"Front. Microbiol."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1016\/j.wasman.2019.04.030","article-title":"Biotechnological approaches for cocoa waste management: A review","volume":"90","author":"Neto","year":"2019","journal-title":"Waste Manag."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"741","DOI":"10.9755\/ejfa.2016-02-187","article-title":"Physicochemical characterization of Theobroma cacao L. mucilage, in Ecuadorian coast","volume":"28","author":"Balladares","year":"2016","journal-title":"Emir. J. Food Agric."},{"key":"ref_104","first-page":"2944","article-title":"Physical chemical characterization and thermophysical properties of cocoa honey","volume":"6","author":"Neto","year":"2016","journal-title":"Rev. Gest. Inov. Tecnol."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"5698089","DOI":"10.1155\/2019\/5698089","article-title":"Cocoa\u2019s residual honey: Physicochemical characterization and potential as a fermentative substrate by Saccharomyces cerevisiae AWRI726","volume":"2019","author":"Leite","year":"2019","journal-title":"Sci. World J."},{"key":"ref_106","first-page":"742","article-title":"Discrepancies in global vitamin C recommendations: A review of RDA criteria and underlying health perspectives","volume":"1","author":"Carr","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_107","first-page":"62","article-title":"Utilizaci\u00f3n de la cascarilla de cacao como fuente de fibra diet\u00e9tica y antioxidantes en la elaboraci\u00f3n de galletas dulces\/Use of cocoa bean shell as a source of dietetic fiber and antioxidants in the production of sweet cookies","volume":"28","author":"Santana","year":"2018","journal-title":"Cienc. Tecnol. Aliment."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1177\/1082013208102643","article-title":"Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads","volume":"15","author":"Collar","year":"2009","journal-title":"Food Sci. Technol. Int."},{"key":"ref_109","first-page":"1043","article-title":"Evaluation of cocoa bean hulls as a fat replacer on functional cake production","volume":"6","author":"Ova","year":"2018","journal-title":"Turk. J. Agric.-Food Sci. Technol."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"729","DOI":"10.1016\/j.lwt.2010.06.035","article-title":"Cocoa fibre and its application as a fat replacer in chocolate muffins","volume":"44","author":"Salvador","year":"2011","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_111","first-page":"10","article-title":"Antioxidative effects of extracts of cocoa shell, roselle seeds and a combination of both extracts on the susceptibility of cooked beef to lipid oxidation","volume":"4","author":"Ismail","year":"2006","journal-title":"J. Food Technol."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"45","DOI":"10.9755\/ejfa.2016-04-388","article-title":"Polyphenols extracted from Theobroma cacao waste and its utility as antioxidant","volume":"29","author":"Manzano","year":"2017","journal-title":"Emir. J. Food Agric."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"1674","DOI":"10.3923\/jas.2007.1674.1678","article-title":"Effect of cocoa shell ash as an alkalizing agent on cocoa products","volume":"7","author":"Osundahunsi","year":"2007","journal-title":"J. Appl. Sci."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"1700002","DOI":"10.1002\/adsu.201700002","article-title":"Bioelastomers based on cocoa shell waste with antioxidant ability","volume":"1","author":"Tran","year":"2017","journal-title":"Adv. Sustain. Syst."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.esd.2011.10.005","article-title":"A preliminary study on use of cocoa pod husk as a renewable source of energy in Indonesia","volume":"16","author":"Syamsiro","year":"2012","journal-title":"Energy Sustain. Dev."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.jbiotec.2014.11.015","article-title":"Optimized preparation and characterization of CLEA-lipase from cocoa pod husk","volume":"202","author":"Khanahmadi","year":"2015","journal-title":"J. Biotechnol."},{"key":"ref_117","first-page":"1950","article-title":"Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation fermentation period and Mn2+ supplementation on the fermentation process","volume":"8","author":"Alemawor","year":"2009","journal-title":"Afr. J. Biotechnol."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"Balenti\u0107, J.P., A\u010dkar, \u0110., Joki\u0107, S., Jozinovi\u0107, A., Babi\u0107, J., Mili\u010devi\u0107, B., \u0160ubari\u0107, D., and Pavlovi\u0107, N. (2018). Cocoa Shell: A By-Product with Great Potential for Wide Application. Molecules, 23.","DOI":"10.3390\/molecules23061404"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"466","DOI":"10.3382\/ps.0630466","article-title":"Toxicity of jimson weed seed and cocoa shell meal to broilers","volume":"63","author":"Day","year":"1984","journal-title":"Poult. Sci."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"2046","DOI":"10.1021\/acs.jafc.5b05732","article-title":"Effects of Cocoa Husk Feeding on the Composition of Swine Intestinal Microbiota","volume":"64","author":"Magistrelli","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"195","DOI":"10.3923\/pjn.2010.195.197","article-title":"Economics of Using Cocoa Bean Shell as Feed Supplement for Rabbits","volume":"9","author":"Ayinde","year":"2010","journal-title":"Pak. J. Nutr."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"986","DOI":"10.3923\/ijps.2011.987.990","article-title":"Performance and organ weights of laying hens fed diets containing graded levels of sun-dried cocoa bean shell (CBS)","volume":"10","author":"Emiola","year":"2011","journal-title":"Int. J. Poult. Sci."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/S0960-8524(03)00129-9","article-title":"Cocoa shells for heavy metal removal from acidic solutions","volume":"90","author":"Meunier","year":"2003","journal-title":"Bioresour. Technol."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"1298","DOI":"10.1080\/02772248.2011.590490","article-title":"Adsorptive removal of a synthetic textile dye using cocoa pod husks","volume":"93","author":"Bello","year":"2011","journal-title":"Toxicol. Environ. Chem."},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1016\/j.jece.2013.06.012","article-title":"Alkaline-treated cocoa pod husk as adsorbent for removing methylene blue from aqueous solutions","volume":"1","author":"Pua","year":"2013","journal-title":"J. Environ. Chem. Eng."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"731","DOI":"10.15623\/ijret.2014.0315137","article-title":"A Research on Cocoa Pod Husk Activated Carbon for Textile Industrial Wastewater Colour Removal","volume":"3","author":"Krishna","year":"2014","journal-title":"Int. J. Res. Eng. Technol."},{"key":"ref_127","first-page":"506","article-title":"Optimization of bioethanol production from cocoa (Theobroma cacao) bean shell","volume":"4","author":"Awolu","year":"2015","journal-title":"Int. J. Curr. Microbiol. App. Sci."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1271\/bbb.67.663","article-title":"Gnetol as a potent tyrosinase inhibitor from genus Gnetum","volume":"67","author":"Ohguchi","year":"2003","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1002\/ptr.1954","article-title":"Survey and mechanism of skin depigmenting and lightening agents","volume":"20","author":"Parvez","year":"2006","journal-title":"Phytother. Res."},{"key":"ref_130","unstructured":"Koiteh, Z. (2013). Conditioning Cleansing Cream. (8449895 B1), US Patent."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1111\/jocd.12218","article-title":"Efficacy of cocoa pod extract as antiwrinkle gel on human skin surface","volume":"15","author":"Azlan","year":"2016","journal-title":"J. Cosmet. Dermat."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"1756","DOI":"10.1002\/mnfr.201500961","article-title":"Antidiabetic actions of cocoa flavanols","volume":"60","author":"Martin","year":"2016","journal-title":"Mol. Nutr. Food Res."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/5\/1625\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:30:03Z","timestamp":1760135403000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/5\/1625"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,3,1]]},"references-count":132,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2022,3]]}},"alternative-id":["molecules27051625"],"URL":"https:\/\/doi.org\/10.3390\/molecules27051625","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,3,1]]}}}