Supplementary file 1_Physicochemical, thermal, and structural properties of cocoa pod husk: an analysis of the convective drying effect as a valorization strategy.docx

IntroductionCocoa pod husk (CPH), an important by-product of cocoa processing, remains underutilized despite its rich composition. This study evaluates the physicochemical properties of representative Colombian cocoa genotypes (LUKER-40, FSV-41, CCN-51, FEAR-5, and TCS-01) and determines the effect of two convective drying regimes (40 and 60 °C) on their physicochemical, thermal and structural characteristics, in order to assess the combined influence of genotype and drying temperature.
MethodsPhysicochemical, thermal and structural characterization was performed using advanced techniques such as DSC, FTIR, XRD, NIR, particle size and ζ-potential analyses.
Results and discussionSignificant differences were found in moisture content, color parameters, and elemental composition (C, H, O, and N) at both drying temperatures. DSC analysis revealed three main thermal transition regions, with enthalpy variations depending on the variety and drying temperature. XRD data showed crystallinity indices ranging from 22.75 to 34.31%, with higher values observed at 60 °C. FTIR and NIR spectra confirmed the presence of functional groups associated with cellulose, hemicellulose, and lignin. Analyses of particle size and ζ-potential provided insights into stability, supporting their potential applications in dispersed systems. These findings highlight the influence of drying temperature and genotype on the properties of CPH, indicating its potential suitability as a raw material for functional food ingredients, biodegradable packaging, or emulsifying systems, while contributing to circular economy strategies.