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Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions - a review.

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Title: Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions - a review.
Authors: Sanchez PDC; Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Department of Agricultural and Biosystems Engineering, College of Engineering and Geosciences, Caraga State University, Butuan City, 8600, Agusan del Norte, Philippines. Electronic address: pcsanchez@carsu.edu.ph., Hashim N; Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; SMART Farming Technology Research Centre, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Institute of Aquaculture and Aquatic Sciences (I-AQUAS), Universiti Putra Malaysia, Batu 7, Jalan Kemang 5, Negeria Sembilan, Port Dickson, 70150, Malaysia. Electronic address: norhashila@upm.edu.my., Basri MSM; Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia., Saari NB; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia., Muhammad DRA; Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, Indonesia.
Source: Food chemistry [Food Chem] 2025 Nov 15; Vol. 492 (Pt 2), pp. 145471. Date of Electronic Publication: 2025 Jul 07.
Publication Type: Journal Article; Review
Language: English
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms: Cacao*/chemistry , Functional Food*/analysis , Food Additives*/chemistry , Food Additives*/analysis , Plant Extracts*/chemistry , Seeds*/chemistry, Humans ; Antioxidants/chemistry
Abstract: Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Cacao bean shell (CBS) has garnered increasing attention in recent years due to its functional properties, which closely resemble those of cacao beans, the primary ingredient in chocolate production, offering potential health benefits. However, despite its recognition and promising applications as a functional ingredient, research on its optimization for food formulations remains limited. While studies have highlighted its rich polyphenol content, methylxanthine composition, and antioxidant properties, there is a lack of sufficient data on the application of Response Surface Methodology (RSM) to optimize the extraction and incorporation of these compounds into dough-based products. Furthermore, the impact of CBS on the functional, sensory, and rheological properties of dough formulations remains underexplored, posing challenges for large-scale food applications. This review aims to address these gaps by discussing current findings, investigating RSM-based optimization strategies, and identifying future research directions to enhance the industrial feasibility of CBS as a sustainable functional additive for food and bakery products.
(Copyright © 2025 Elsevier Ltd. All rights reserved.)
Contributed Indexing: Keywords: Bioactive compounds; Cacao bean shell; Food additives; Functional properties; Optimization; Valorization
Substance Nomenclature: 0 (Food Additives)
0 (Plant Extracts)
0 (Antioxidants)
Entry Date(s): Date Created: 20250709 Date Completed: 20250916 Latest Revision: 20250916
Update Code: 20250916
DOI: 10.1016/j.foodchem.2025.145471
PMID: 40633172
Database: MEDLINE
Description
Abstract:Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />Cacao bean shell (CBS) has garnered increasing attention in recent years due to its functional properties, which closely resemble those of cacao beans, the primary ingredient in chocolate production, offering potential health benefits. However, despite its recognition and promising applications as a functional ingredient, research on its optimization for food formulations remains limited. While studies have highlighted its rich polyphenol content, methylxanthine composition, and antioxidant properties, there is a lack of sufficient data on the application of Response Surface Methodology (RSM) to optimize the extraction and incorporation of these compounds into dough-based products. Furthermore, the impact of CBS on the functional, sensory, and rheological properties of dough formulations remains underexplored, posing challenges for large-scale food applications. This review aims to address these gaps by discussing current findings, investigating RSM-based optimization strategies, and identifying future research directions to enhance the industrial feasibility of CBS as a sustainable functional additive for food and bakery products.<br /> (Copyright © 2025 Elsevier Ltd. All rights reserved.)
ISSN:1873-7072
DOI:10.1016/j.foodchem.2025.145471