Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds

The quality and functionality of cocoa pod husk (CPH) has being improving through processing (fermentation, enzymatic hydrolysis, and combustion, among others), guiding to their use as source of volatile fragrance compounds, lipase extraction, skin whitening, skin hydration and sun screening, ruminants' food, vegetable gum, organic potash, antibacterial and nanoparticles synthesis with antioxidant and larvicidal activities. However, their exploration to produce high-value-added products, specially for the food industry, is limited as well as their potential health benefits. Cocoa pod husk, the main by-product from cacao industry (up to 76%), is an abundant, inexpensive, and renewable source of bioactive compounds like dietary fiber, pectin, antioxidant compounds, minerals and theobromine, justifying their valorization. This review highlights the value addition that can be achieved with this valuable industrial co-product to generate new pharmaceutical, medical, nutraceuticals or functional food products.