Valuable bioactive compounds like pectin and flavonols are trapped within cacao and tropical fruit waste streams. Recovering these prevents resource loss and enables high-value applications in food and pharmaceuticals.

High boiling points and prolonged heat exposure cause chemical breakdown of sensitive molecules during extraction. Reducing thermal stress preserves molecular integrity and bioactivity.

Inefficient breakdown of complex starch structures leads to low yield and poor solubility in plant extracts. Improving hydrolysis efficiency ensures higher purity and better bioavailability of the final product.