Data_Sheet_1_Multidimensional strategies for sustainable management of cocoa by-products.docx

IntroductionThe 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.
MethodologyIn 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 discussionThe 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.