Properties, uses, and utilization methods of cacao (Theobroma cacao) bean shells (CBS), and applications of emerging green extraction techniques – a review

Cacao beans make up only 20–30 % of the total weight of a cacao pod, with the remaining 70–80 % consisting of husks and shells. Among these by-products, cacao bean shells (CBS) have attracted interest due to their notable proportion relative to the beans and their richness in bioactive and functional compounds, offering valuable potential for applications in the food, animal feed, and pharmaceutical sectors. Despite this recognition and the promising potential of CBS as a source of valuable bioactive components, research on its utilization and extraction techniques remains limited. This review explores the properties, recent applications, and utilization methods of CBS, with a particular focus on sustainable extraction techniques to maximize its bioactive potential. It aims to provide valuable insights for consumers, food processors, and researchers in the cacao industry, highlighting the role of CBS in promoting a circular economy. According to the reviewed literature, CBS are an abundant source of dietary fiber and protein, as well as valuable bioactive compounds such as theobromine, caffeine, and phenolics. Beyond use in food and feed, CBS have diverse applications, including in beverages, absorbents, additives, and composite materials. Moreover, various innovative techniques present promising opportunities for optimizing the extraction and utilization of these valuable compounds from CBS waste, which are critically discussed in this paper.

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