Harnessing cocoa waste: nutritional enhancement in food industry and innovative solutions in bioremediation

• Published in: Nutrients and Colored Compounds in Wastewater: Advanced Treatment and Recovery
• Main Author: Nooh H.M.; Zaidan N.F.; Umor N.A.
• Format: Book chapter
• Language: English
• Published: Elsevier 2025
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85218397972&doi=10.1016%2fB978-0-443-21701-2.00026-X&partnerID=40&md5=0584dae37f14ac3bcdfcbffadd08fdf2

The large amount of cocoa waste from the commercial cocoa industry offers remarkable nutritional and biochemical properties. Cocoa waste is rich in fiber and fat and has the potential to improve the nutritional value and texture of foods. It contains phenolic compounds and antioxidants that can improve the health quality of food. In addition, cocoa waste has also gained importance in water treatment research. Researchers have investigated its potential for innovative water treatment strategies. This article gives a brief overview of the use of cocoa waste in the food industry and bioremediation. The application of cocoa waste for water treatment can be through adsorption, biofiltration, sludge management, and biochar production. The diverse applications of cocoa waste in the food industry and bioremediation bring us closer to the overarching goal of sustainable resource management. © 2025 Elsevier Inc. All rights reserved.