Valorization of cocoa by-products (cocoa shells) through the optimized extraction of polyphenols to improve yield and sustainability

JUAN MANUEL SILVA; FERNANDA SVAIKAUSKAS; CARLOS E. BOSCHETTI; YINAN ADA HUANG; MARIA G CORRADINI

Chicago

Workshop; IFT FIRST Annual Event and Expo; 2021

Institute of Food Technologists

Cocoa bean shells, a by-product of the roasting step in chocolate production, have a relatively high polyphenol content. However, cocoa shells are considered a waste product and discarded or burnt for energy. The purpose of this study was to contribute to the valorization of this by-product by evaluating and optimizing the performance of polyphenol extraction techniques (conventional vs. green) for cocoa shells.