Valorization of cocoa pod husk as a functional ingredient for the production of chocolates with functional and antioxidant properties

Puntos clave

• Chocolates infused with cocoa pod husk exhibited significant antioxidant properties, enhancing their nutritional profile.
• The antioxidant capacity was assessed using various in vitro methods, demonstrating a measurable increase due to the addition of cocoa pod husk.
• Analysis reveals that cocoa pod husk enriches chocolates with bioactive compounds, potentially improving their health benefits.
• Supports the use of cocoa by-products in the food industry, highlighting sustainability and functional enhancement.