Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chain.

Cocoa is cultivated in different regions of the world and serves as the primary ingredient in chocolate production, which generates substantial amounts of by-products. This review aims to investigate the functional and technological potential of by-products from the cocoa production chain. By-products such as cocoa husk, bean shell, pulp, and honey can be utilized as raw materials for developing value-added and innovative products due to their noteworthy composition of nutrients and bioactive compounds.

Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound.

This study investigated the effects of thermal pasteurization, thermal pasteurization with additives, and high-intensity ultrasound techniques on the storage of cocoa honey (Theobroma cacao L.) over a 28-day period. Physicochemical analyses revealed significant differences among the treatments, with thermal pasteurization maintaining stability for up to 14 days, pasteurization with additives for up to 28 days, and ultrasound treatment for up to 21 days.

Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties ( L.).

This study aimed to develop an analytical method using HS-SPME/GC-MS to determine the volatile organic compound (VOC) profiles and evaluate the sensory attributes of cocoa honey from four cocoa varieties (CCN51, PS1319, SJ02, and Parazinho). Using a multivariate factorial experimental design, the HS-SPME/GC-MS method was optimized to determine the VOC profiles. Twenty previously trained tasters participated in the ranking descriptive analysis, while 108 consumers participated in the acceptance and purchase intention tests.