Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily
accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are …

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 …

Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa
beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could …

This work's objective was to model and optimize a green extraction method of phenolic
compounds from the cocoa shell as a strategy to revalorize this by-product, obtaining novel …

Selenium nanoparticles (SeNPs) are successfully synthesized through microwave heating
by using Theobroma cacao L. bean shell extract as a stabilizing and capping agent …

Solving the problem of large quantities of organic waste, which represents an enormous
ecological and financial burden for all aspects of the process industry, is a necessity …

The use of zero-waste processes to integrate food-waste valorisation into the circular
economy equation is currently one of the hottest topics in sustainability research. This goal is …

Cocoa bean shell (CBS) waste is obtained in large amounts in chocolate production. In this
work, microwave-assisted extraction (MAE) of CBS was used and experimental parameters …

Cocoa pod husk (CPH) has been valorised as adsorbents for the removal of a variety of
chemical species from aqueous media. This review was conducted to catalogue the …

Cocoa hybridisation generates new varieties which are resistant to several plant diseases,
but has individual chemical characteristics that affect chocolate production. Image analysis …