DOI : https://doi.org/10.18517/ijaseit.15.1.20270

Cocoa Bean Shells: A Potential Chocolate Replacement in Food Production

Fetriyuna Fetriyuna (1), Mohamad Djali (2), Afif Ziyadi Rafi (3), Delfina Awalia Nurunnisa (4), Ratna Chrismiari Purwestri (5)
(1) Department of Food Technology, Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Sumedang, Indonesia
(2) Department of Food Technology, Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Sumedang, Indonesia
(3) Department of Food Technology, Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Sumedang, Indonesia
(4) Department of Food Technology, Faculty of Agro-Industrial Technology, Padjadjaran University, Jatinangor, Sumedang, Indonesia
(5) Faculty and Forestry and Wood Sciences, Czech University of Life Sciences Prague, Kamycka 129, Praha-Suchdol, Czech Republic
Fulltext View | Download
How to cite (IJASEIT) :
[1]
F. Fetriyuna, M. Djali, A. Z. Rafi, D. A. Nurunnisa, and R. C. Purwestri, “Cocoa Bean Shells: A Potential Chocolate Replacement in Food Production”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 15, no. 1, pp. 147–155, Feb. 2025.
Citation Format :
The cocoa bean shells (CBS), a by-product of the cocoa processing industry, are gaining attention for their rich polyphenolic composition, high fiber content, and promising nutraceutical qualities, making them an excellent clean-label ingredient for a variety of food applications. CBS offers a unique scent of cocoa and chocolate, providing a novel and affordable way to flavor or even replace cocoa in a variety of products. This paper's objective is to present a thorough analysis of CBS's potential in food production, with an emphasis on how it can affect the nutritional and sensory qualities of food items. A systematic literature review reveals that CBS improves food attributes like taste, texture, nutritional profile, mineral content, and phytochemicals. CBS is a useful addition to functional food products, with recent trends showing an increase in demand for sustainable, health-promoting ingredients. By adding bioactive compounds, CBS improves the nutritional value and functional qualities of food and beverages. It also adds antioxidant benefits, increases consumer appeal, and supports sustainability initiatives by repurposing a by-product of the cocoa industry. Using CBS in food products offers a cost-effective solution from an economic standpoint by lowering raw material costs and waste disposal costs while also creating new market opportunities for creative food products. To meet the changing consumer demand for clean, functional foods, this review highlights the many benefits of CBS and highlights its potential as a highly valuable ingredient for the creation of wholesome, sustainable, and profitable food products.

J. P. Balentic et al., “Cocoa shell: A by-product with great potential for wide application,” Molecules, vol. 23, no. 6, pp. 1–14, 2018, doi: 10.3390/molecules23061404.

J. Choi, N. Kim, H. Y. Choi, and Y. S. Han, “Effect of cacao bean husk powder on the quality properties of pork sausages,” Food Sci. Anim. Resour., vol. 39, no. 5, pp. 742–755, 2019, doi: 10.5851/kosfa.2019.e62.

M. Sánchez, A. Laca, A. Laca, and M. Díaz, “Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications,” Antioxidants, vol. 12, no. 5, 2023, doi: 10.3390/antiox12051028.

A. Younes, M. Li, and S. Karboune, “Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods,” Crit. Rev. Food Sci. Nutr., vol. 63, no. 28, pp. 9111–9135, Nov. 2023, doi: 10.1080/10408398.2022.2065659.

R. Campos-Vega, K. H. Nieto-Figueroa, and B. D. Oomah, “Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds,” Trends Food Sci. Technol., vol. 81, pp. 172–184, 2018, doi: 10.1016/j.tifs.2018.09.022.

D. K. Banerjee et al., “Application of enoki mushroom (Flammulina Velutipes) stem wastes as functional ingredients in goat meat nuggets,” Foods, vol. 9, no. 4, Apr. 2020, doi: 10.3390/foods9040432.

M. Arlorio et al., “Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2,” Food Res. Int., vol. 38, no. 8–9, pp. 1009–1014, 2005, doi: 10.1016/j.foodres.2005.03.012.

Z. Ö. Cinar et al., “Cocoa and cocoa bean shells role in human health: An updated review,” J. Food Compos. Anal., vol. 103, no. August, 2021, doi: 10.1016/j.jfca.2021.104115.

N. Pavlović, M. Miškulin, K. Aladić, and S. Jokić, “Cocoa Bean Shell – a Promising By-Product Rich in Bioactive Compounds,” Food Heal. Dis., vol. 8, no. 2, pp. 116–122, 2019.

C. Okoli, “A guide to conducting a standalone systematic literature review,” Commun. Assoc. Inf. Syst., vol. 37, no. 1, pp. 879–910, 2015, doi: 10.17705/1cais.03743.

A. Liberati et al., “The PRISMA statement for reporting systematic reviews and meta-analyses of studies that evaluate health care interventions: explanation and elaboration.,” J. Clin. Epidemiol., vol. 62, no. 10, pp. e1-34, Oct. 2009, doi: 10.1016/j.jclinepi.2009.06.006.

O. Rojo-Poveda, L. Barbosa-Pereira, G. Zeppa, and C. Stévigny, “Cocoa bean shell—a by-product with nutritional properties and biofunctional potential,” Nutrients, vol. 12, no. 4, pp. 1–29, 2020, doi: 10.3390/nu12041123.

C. Chronopoulos, D., Zuurbier, R., Brandstetter, B., & Jung, “Food Comprising Alkalized Cocoa Shells and Method Therefor,” vol. 1, no. 19, pp. 1–3, 2011.

L. Handojo, H. Triharyogi, and A. Indarto, “Cocoa bean shell waste as potential raw material for dietary fiber powder,” Int. J. Recycl. Org. Waste Agric., vol. 8, no. s1, pp. 485–491, 2019, doi: 10.1007/s40093-019-0271-9.

E. Öztürk and G. Ova, “Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production,” Turkish J. Agric. - Food Sci. Technol., vol. 6, no. 8, pp. 1043–1050, 2018, doi: 10.24925/turjaf.v6i8.1043-1050.1934.

O. Rojo-Poveda, L. Barbosa-Pereira, L. Mateus-Reguengo, M. Bertolino, C. Stévigny, and G. Zeppa, “Effects of particle size and extraction methods on cocoa bean shell functional beverage,” Nutrients, vol. 11, no. 4, pp. 1–19, 2019, doi: 10.3390/nu11040867.

M. Rinaldi, P. Littardi, M. Paciulli, A. Caligiani, and E. Chiavaro, “Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage,” Eur. Food Res. Technol., vol. 246, no. 8, pp. 1583–1590, 2020, doi: 10.1007/s00217-020-03513-z.

C. Hernández-Hernández et al., “Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols,” LWT, pp. 1–29, 2019.

V. Barišić et al., “Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell,” Lwt, vol. 155, 2022, doi: 10.1016/j.lwt.2021.112944.

F. Nogueira Soares Souza et al., “Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties,” Food Chem., vol. 381, no. April 2021, 2022, doi: 10.1016/j.foodchem.2022.132215.

C. S. Siow, E. W. C. Chan, C. W. Wong, and C. W. Ng, “Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins,” Futur. Foods, vol. 5, no. December 2021, p. 100108, 2022, doi: 10.1016/j.fufo.2021.100108.

S. M. Dos Anjos Lopes, M. V. Martins, V. B. de Souza, and F. L. Tulini, “Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea,” J. Culin. Sci. Technol., vol. 21, no. 5, pp. 818–828, 2023, doi: 10.1080/15428052.2021.2016531.

J. Langkong, M. Mahendradatta, M. M. Tahir, A. N. F. Rahman, N. Abdullah, and N. Marina, “Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies,” Canrea J. Food Technol. Nutr. Culin. J., vol. 3, no. 1, pp. 42–48, 2020, doi: 10.20956/canrea.v3i1.279.

M. Kova et al., “Application of Cocoa Bean Shell Extracts in the Production of Corn Snack Products,” vol. 10, pp. 69–76, 2021.

C. Collar, C. M. Rosell, B. Muguerza, and L. Moulay, “Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads,” Food Sci. Technol. Int., vol. 15, no. 1, pp. 79–87, 2009, doi: 10.1177/1082013208102643.

O.-A. Mujidat Adenike, “Evaluation of Nutritional, Phytochemicals, Microbiological and Sensory Properties of Cookies Enriched with Cocoa Bean Shells,” Int. J. Curr. Sci. Res. Rev., vol. 05, no. 09, pp. 3776–3787, 2022, doi: 10.47191/ijcsrr/v5-i9-61.

V. Barišić et al., “Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition,” Molecules, vol. 25, no. 22, pp. 1–12, 2020, doi: 10.3390/MOLECULES25225470.

C. Cantele et al., “In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell,” Foods, vol. 9, no. 6, 2020, doi: 10.3390/FOODS9060715.

C. Gómez Hoyos, L. D. Botero, A. Flórez-Caro, J. A. Velásquez-Cock, and R. Zuluaga, “Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties,” Polymers (Basel)., vol. 15, no. 20, 2023, doi: 10.3390/polym15204157.

R. Lucas-Gonzalez, E. Sayas-Barberá, J. M. Lorenzo, J. Á. Pérez-Álvarez, J. Fernández-López, and M. Viuda-Martos, “Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion,” J. Sci. Food Agric., vol. 103, no. 13, pp. 6473–6482, 2023, doi: 10.1002/jsfa.12725.

O. Rojo-Poveda et al., “Polyphenolic and methylxanthine bioaccessibility of cocoa bean shell functional biscuits: Metabolomics approach and intestinal permeability through CaCo-2 cell models,” Antioxidants, vol. 9, no. 11, pp. 1–21, 2020, doi: 10.3390/antiox9111164.

J. Delgado-Ospina, L. Esposito, J. B. Molina-Hernandez, J. Á. Pérez-Álvarez, M. Martuscelli, and C. Chaves-López, “Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts,” Foods, vol. 12, no. 13, pp. 1–21, 2023, doi: 10.3390/foods12132442.

V. Barišić et al., “Physical properties of chocolates enriched with untreated cocoa bean shells and cocoa bean shells treated with high-voltage electrical discharge,” Sustain., vol. 13, no. 5, pp. 1–14, 2021, doi: 10.3390/su13052620.

O. Rojo-Poveda, L. Barbosa-Pereira, D. Orden, C. Stévigny, G. Zeppa, and M. Bertolino, “Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose,” Foods, vol. 9, no. 6, 2020, doi: 10.3390/foods9060814.

I. D. Soares, M. E. M. Cirilo, I. G. Junqueira, F. M. Vanin, and C. E. da C. Rodrigues, “Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells,” Foods, vol. 12, no. 3, 2023, doi: 10.3390/foods12030436.

A. T. Borchers, C. L. Keen, S. M. Hannum, and M. E. Gershwin, “Cocoa and chocolate: Composition, bioavailability, and health implications,” J. Med. Food, vol. 3, no. 2, pp. 77–105, 2000, doi: 10.1089/109662000416285.

M. Franzen and M. Borgerhoff Mulder, “Ecological, economic and social perspectives on cocoa production worldwide,” Biodivers. Conserv., vol. 16, no. 13, pp. 3835–3849, 2007, doi: 10.1007/s10531-007-9183-5.

V. Barišić et al., “Difficulties with use of cocoa bean shell in food production and high voltage electrical discharge as a possible solution,” Sustain., vol. 12, no. 10, 2020, doi: 10.3390/SU12103981

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).