In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cantele, Carolina; Rojo-Poveda, Olga; Bertolino, Marta; Ghirardello, Daniela; Cardenia, Vladimiro; Barbosa-Pereira, Letricia; Zeppa, Giuseppe

doi:10.3390/foods9060715

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In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

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Letricia Barbosa-Pereira

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and

Giuseppe Zeppa

Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy

RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium

Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain

Author to whom correspondence should be addressed.

Foods 2020, 9(6), 715; https://doi.org/10.3390/foods9060715

Received: 18 May 2020 / Revised: 30 May 2020 / Accepted: 1 June 2020 / Published: 2 June 2020

(This article belongs to the Special Issue Nutrition and Quality of Cocoa and Its Products)

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Abstract

The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques. View Full-Text

Keywords: cocoa bean shell; by-products; polyphenols; bioaccessibility; capsule; tea bag; antiradical activity; α-glucosidase inhibition

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MDPI and ACS Style

Cantele, C.; Rojo-Poveda, O.; Bertolino, M.; Ghirardello, D.; Cardenia, V.; Barbosa-Pereira, L.; Zeppa, G. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods 2020, 9, 715. https://doi.org/10.3390/foods9060715

AMA Style

Cantele C, Rojo-Poveda O, Bertolino M, Ghirardello D, Cardenia V, Barbosa-Pereira L, Zeppa G. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods. 2020; 9(6):715. https://doi.org/10.3390/foods9060715

Chicago/Turabian Style

Cantele, Carolina, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, and Giuseppe Zeppa. 2020. "In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell" Foods 9, no. 6: 715. https://doi.org/10.3390/foods9060715

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