Cargando…

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts

The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available...

Descripción completa

Detalles Bibliográficos
Autores principales: Delgado-Ospina, Johannes, Esposito, Luigi, Molina-Hernandez, Junior Bernardo, Pérez-Álvarez, José Ángel, Martuscelli, Maria, Chaves-López, Clemencia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340238/
https://www.ncbi.nlm.nih.gov/pubmed/37444183
http://dx.doi.org/10.3390/foods12132442
_version_ 1785072030838685696
author Delgado-Ospina, Johannes
Esposito, Luigi
Molina-Hernandez, Junior Bernardo
Pérez-Álvarez, José Ángel
Martuscelli, Maria
Chaves-López, Clemencia
author_facet Delgado-Ospina, Johannes
Esposito, Luigi
Molina-Hernandez, Junior Bernardo
Pérez-Álvarez, José Ángel
Martuscelli, Maria
Chaves-López, Clemencia
author_sort Delgado-Ospina, Johannes
collection PubMed
description The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI.
format Online
Article
Text
id pubmed-10340238
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-103402382023-07-14 Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts Delgado-Ospina, Johannes Esposito, Luigi Molina-Hernandez, Junior Bernardo Pérez-Álvarez, José Ángel Martuscelli, Maria Chaves-López, Clemencia Foods Article The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (p < 0.05) both of the particle size and of the temperature of tasting was found on some sensory attributes: greater bitterness, acidity, and astringency were due to the greater presence of epicatechin, melanoidins, and proanthocyanidins in the smaller particle sizes. The analysis of the volatile organic compounds showed that the CSI aroma was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool, which present few variations among the particle sizes. Moreover, analysis of biogenic amines, ochratoxin A, and microbial load showed that CSI is not a risk to public health. Reducing particle size becomes an important step to valorize the functional properties of CS and increase the quality of CSI. MDPI 2023-06-21 /pmc/articles/PMC10340238/ /pubmed/37444183 http://dx.doi.org/10.3390/foods12132442 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Delgado-Ospina, Johannes
Esposito, Luigi
Molina-Hernandez, Junior Bernardo
Pérez-Álvarez, José Ángel
Martuscelli, Maria
Chaves-López, Clemencia
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title_full Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title_fullStr Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title_full_unstemmed Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title_short Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
title_sort cocoa shell infusion: a promising application for added-value beverages based on cocoa’s production coproducts
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340238/
https://www.ncbi.nlm.nih.gov/pubmed/37444183
http://dx.doi.org/10.3390/foods12132442
work_keys_str_mv AT delgadoospinajohannes cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts
AT espositoluigi cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts
AT molinahernandezjuniorbernardo cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts
AT perezalvarezjoseangel cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts
AT martuscellimaria cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts
AT chaveslopezclemencia cocoashellinfusionapromisingapplicationforaddedvaluebeveragesbasedoncocoasproductioncoproducts