Multidimensional strategies for sustainable management of cocoa by-products

被引：0
作者：
Santos, Livia de Matos [1 ]
Ribeiro, Camila Duarte Ferreira [1 ,2 ]
Alves, Janaina de Carvalho [3 ]
da Silva, Isadora Santana Araujo [1 ]
Silva, Vanessa de Lima [2 ]
Santos, Isabelle Palma Patricio [2 ]
Roselino, Mariana Nougalli [1 ]
机构：
[1] Univ Fed Bahia, Fac Pharm, Salvador, BA, Brazil
[2] Univ Fed Bahia, Nutr Sch, Salvador, Brazil
[3] Univ Fed Bahia, Grad Program Biotechnol, Northeast Network Biotechnol RENORBIO, Salvador, Brazil
来源：
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | 2024年 / 8卷
关键词：
scientific prospection; sustainability; <italic>Theobroma cacao</italic>; by-product; technological prospection; THEOBROMA-CACAO L; ANTIOXIDANT; SHELL;
D O I：
10.3389/fsufs.2024.1460720
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Introduction The limited understanding of the potential applications of cocoa by-products, due to the scarcity of studies that integrate scientific research and patent analysis, hinders the proper use of these by-products and compromises their role in promoting sustainability in the food industry.Methodology In this study, a multidimensional review encompassing scientific and patentometric analyses of cocoa by-products was conducted. Databases (Web of Science, Scopus, and Medline/PubMed) were utilized with search terms (Cocoa* OR Theobroma cacao AND by-product*) to identify scientific articles (144). Additionally, we explored earch databases [Espacenet and National Institute of Industrial Property (INPI)], employing a combination of earch terms and international classification codes (Cocoa* OR Theobroma cacao AND by-product* AND A23G), to identify the generated technologies (73).Results and discussion The results revealed a significant concentration of scientific research in the agricultural and biological sciences (68%), focusing on the bioactive and biofunctional composition of the cocoa by-products. Additionally, interest in technological innovation related to these by-products was identified, as evidenced by the increased number of patent registrations after 2020. These findings suggest a significant potential for growth in this sector and provide valuable insights for future research and product development within the food industry.
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页数：13
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