Journal of Advances in Food Science & Technology

Among the by-products of the coconut processing industry, coconut testa stands out as a largely overlooked resource, despite its significant potential and economic value.It contains polyphenolic compounds and other bioactive substances in such abundance around the kernel that it makes it a very powerful antioxidant. Coconut testa is an ideal alternative to synthetic antioxidants and artificial food additives due to its natural powerful composition with nutritional and functional properties that can be invaluable in food and health food usage These are anti-inflammatory, antimicrobial, anti-diabetic, hypolipidemic, and cardioprotective properties, which is why it is a valuable but poorly used natural resource. The traditional and emerging green extraction procedures have been designed to obtain these compounds in their optimal form through ultrasound-assisted and response surface methodology-based methods in an enhanced environmental and economic sustainability. Consumption Applications of coconut testa antioxidants to the food industries include natural preservatives, pigments, and functional foods and non-food applications include nutraceuticals, cosmetics, and animal feed. The valorization of coconut testa is a classic scenario of waste-to-wealth and offers a long-term solution of waste reduction and responds to the growing demands of natural clean-label and health-promoting products. The current review presents the existing information on composition, extraction methods, bioactivities and applications of coconut testa with respect to its technological surgical advantage and application in hastening the circular economy in food production.