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

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 I...

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Autores principales: Cantele, Carolina, Rojo-Poveda, Olga, Bertolino, Marta, Ghirardello, Daniela, Cardenia, Vladimiro, Barbosa-Pereira, Letricia, Zeppa, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353536/
https://www.ncbi.nlm.nih.gov/pubmed/32498261
http://dx.doi.org/10.3390/foods9060715
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author Cantele, Carolina
Rojo-Poveda, Olga
Bertolino, Marta
Ghirardello, Daniela
Cardenia, Vladimiro
Barbosa-Pereira, Letricia
Zeppa, Giuseppe
author_facet Cantele, Carolina
Rojo-Poveda, Olga
Bertolino, Marta
Ghirardello, Daniela
Cardenia, Vladimiro
Barbosa-Pereira, Letricia
Zeppa, Giuseppe
author_sort Cantele, Carolina
collection PubMed
description 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.
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spelling pubmed-73535362020-07-15 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 Foods Article 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. MDPI 2020-06-02 /pmc/articles/PMC7353536/ /pubmed/32498261 http://dx.doi.org/10.3390/foods9060715 Text en © 2020 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cantele, Carolina
Rojo-Poveda, Olga
Bertolino, Marta
Ghirardello, Daniela
Cardenia, Vladimiro
Barbosa-Pereira, Letricia
Zeppa, Giuseppe
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title_full In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title_fullStr In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title_full_unstemmed In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title_short In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
title_sort in vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353536/
https://www.ncbi.nlm.nih.gov/pubmed/32498261
http://dx.doi.org/10.3390/foods9060715
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