Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk ( Theobroma cacao L.)

Sustainable Food Technology 2026 Open access

Read full text
Authors: Esteban Jurado-Beizaga, Erick Alvarez-Yanamango, Oscar Herrera-Calderon, Alfredo J. Ibáñez
DOI: 10.1039/d5fb00924c
Cited by: 2
References: 43

Abstract

Cocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.

Fields of Study & Subjects

Food Chemistry and Fat Analysis Cocoa and Sweet Potato Agronomy Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
1869–1882
Publication date
1 January 2026
Language
EN