Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk (Theobroma cacao L.)

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dc.contributor.affiliationPontificia Universidad Católica del Perú. Grupo de Investigación en Tecnologías y Procesos Agroindustriales (ITEPA)
dc.contributor.affiliationPontificia Universidad Católica del Perú. Departamento de Ingeniería
dc.contributor.affiliationPontificia Universidad Católica del Perú. Instituto de Ciencias Ómicas y Biotecnología Aplicada (ICOBA)
dc.contributor.authorJurado-Beizaga, E.
dc.contributor.authorAlvarez-Yanamango, E.
dc.contributor.authorHerrera-Calderon, O.
dc.contributor.authorIbáñez, A.
dc.date.accessioned2026-03-13T16:58:06Z
dc.date.issued2026
dc.description.abstractCocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.
dc.description.sponsorshipFunding: This research was funded by the National Program for Scientific Research and Advanced Studies (PROCIENCIA) of the National Council of Science, Technology and Technological Innovation (CONCYTEC) through the project with agreement PE501086489-2024-PROCIENCIA, entitled: Development of functional micro and nano additives for the food and cosmetics industry from cocoa (Theobroma cacao L.) waste, applying the circular economy approach. The authors acknowledge the support of the Agro-industrial Technologies and Processes Research Group (ITEPA), the Pontifical Catholic University of Peru and the National University of San Marcos. Erick Alvarez-Yanamango is grateful for the Doctoral Scholarship in Engineering from the Pontifical Catholic University of Peru (PUCP).
dc.identifier.doihttps://doi.org/10.1039/d5fb00924c
dc.identifier.urihttp://hdl.handle.net/20.500.14657/205772
dc.language.isoeng
dc.publisherRoutledge
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.sourceSustainable Food Technology (2026)
dc.subjectHusk
dc.subjectPoint of delivery
dc.subjectExtraction (chemistry)
dc.subjectProcess (computing)
dc.subjectAntioxidant
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#1.04.03
dc.titleOptimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk (Theobroma cacao L.)
dc.typehttp://purl.org/coar/resource_type/c_6501
dc.type.otherArtículo
dc.type.versionhttps://vocabularies.coar-repositories.org/version_types/c_970fb48d4fbd8a85/

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