Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Authors :: Jesús A. Oñate-Gutiérrez
Luis M. Díaz-Sánchez
Diana L. Urbina
Julio R. Pinzón
Cristian Blanco-Tirado
Marianny Y. Combariza
Source :: RSC Advances. 13:12712-12722
Publication Year :: 2023
Publisher :: Royal Society of Chemistry (RSC), 2023.
Abstract: Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries.

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