Next Article in Journal
Aerobic Exercise Training with Brisk Walking Increases Intestinal Bacteroides in Healthy Elderly Women
Next Article in Special Issue
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits
Previous Article in Journal
Nationwide Online Survey Enables the Reevaluation of the Safety of Coleus forskohlii Extract Intake Based on the Adverse Event Frequencies
Previous Article in Special Issue
Cocoa Flavanols: Natural Agents with Attenuating Effects on Metabolic Syndrome Risk Factors
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle
Nutrients 2019, 11(4), 867; https://doi.org/10.3390/nu11040867

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

1
Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
2
RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université Libre de Bruxelles, 1050 Brussels, Belgium
3
Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
*
Authors to whom correspondence should be addressed.
Received: 15 March 2019 / Revised: 12 April 2019 / Accepted: 15 April 2019 / Published: 17 April 2019
(This article belongs to the Special Issue Cocoa, Chocolate and Human Health)
  |  
PDF [747 KB, uploaded 24 April 2019]
  |  

Abstract

One of the main by-products in cocoa industry is the cocoa bean shell (CBS), which represents approximately 12–20% of the bean. This product has been suggested as a food ingredient because of its aroma and high dietary fiber and polyphenol contents. The purpose of this work was to evaluate the effects of the CBS particle size and extraction methods on the chemical composition and consumer acceptance of a functional beverage, in order to find the best combination of technological parameters and health benefits. Five particle sizes of CBS powder and six home techniques were used for beverage preparation. The influence of these factors on the physico-chemical characteristics, methylxanthine and polyphenolic contents, antioxidant and antidiabetic properties, and consumer acceptance was evaluated. Total phenolic content values up to 1803.83 mg GAE/L were obtained for the beverages. Phenolic compounds and methylxanthines were identified and quantified by HPLC-PDA. These compounds may be related to the high antioxidant capacity (up to 7.29 mmol TE/L) and antidiabetic properties (up to 52.0% of α-glucosidase inhibition) observed. Furthermore, the consumer acceptance results indicated that CBS may represent an interesting ingredient for new functional beverages with potential health benefits, reducing the environmental and economic impact of by-product disposal. View Full-Text
Keywords: cocoa by-product; functional food; polyphenols; α-glucosidase inhibition; antidiabetic capacity; antioxidant capacity; methylxanthines cocoa by-product; functional food; polyphenols; α-glucosidase inhibition; antidiabetic capacity; antioxidant capacity; methylxanthines
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Rojo-Poveda, O.; Barbosa-Pereira, L.; Mateus-Reguengo, L.; Bertolino, M.; Stévigny, C.; Zeppa, G. Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. Nutrients 2019, 11, 867.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top