Cocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min⁻¹) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accelerated storage tests, at the end of which the polyphenols in the control chocolate bar (0.85 g 100 g⁻¹) were reduced by about 50% (0.42 g 100 g⁻¹), while in the enriched chocolate (1.17 g 100 g⁻¹) by only 22% (0.97 g 100 g⁻¹). The proposed process significantly enriched the chocolate bars with phenolic antioxidants recovered from cocoa waste without increasing the sensations of bitterness and astringency.

可可豆壳采用绿色提取技术，在不使用有毒有机溶剂的基础上，回收多酚；然后使用喷雾干燥器和麦芽糖糊精作为包衣剂将提取物包封。在喷雾干燥试验中观察到的最佳条件（芯包衣比 1:5；入口温度 150 °C；流速 6 ml min ^-1）用于生产用于浓缩与壳相同的可可块的微胶囊并加工用于制备巧克力棒。感官分析显示，除了外观外，浓缩巧克力棒和未浓缩巧克力棒之间没有显着差异。然后对两个样品进行加速储存测试，最后对照巧克力棒中的多酚（0.85 g 100 g ^-1) 减少了约 50% (0.42 g 100 g ^-1 )，而在浓缩巧克力 (1.17 g 100 g ^-1 ) 中仅减少了 22% (0.97 g 100 g ^-1 )。所提出的工艺显着丰富了巧克力棒中从可可废料中回收的酚类抗氧化剂，而不会增加苦味和涩味。