Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology

The retention of flavan-3-ols and other phenolic compounds during apple juice production at pilot plant scale (200 kg, cv. Boskoop) was investigated. An oxygen-excluding spiral filter press and a conventional decanter were used with and without pectinase mash treatment. Phenolic compounds were comprehensively identified and quantitated by RP-UHPLC and HILIC, both coupled to DAD-FLD and DAD-ESI(-)-QTOF-HR-MS/MS. These techniques combined with using a NIST cocoa flavan-3-ol standard allowed for the first time an individual quantification of flavan-3-ol fractions (DP 1-7) in apple juices. Spiral filter-pressed juices were exposed to less oxidation and exhibited four times higher total phenolic compound levels than decanter-made juices (1016 vs. 262 mg/L). Apple juices derived from pectinase-treated mashes had lower total phenolic compound levels than their non-treated counterparts. However, those made by spiral filter press still retained significantly higher concentrations (780 vs. 104 mg/L). Flavan-3-ols were especially well retained by spiral filter press processing, reaching unprecedentedly high concentrations of up to 713 mg/L. A 280 mL serving of non-treated spiral filter-pressed juice would therefore suffice to provide the daily intake of 200 mg flavan-3-ols, equaling the dose of cocoa flavan-3-ols associated with an authorized European health claim for healthy blood flow.

Sugar reduction in chocolate compound by replacement with flours containing small insoluble starch granules

Consumer concern about intake of added sugars has increased commercial demand for sugar-reduced chocolates. However, substitution with high-potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose-reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within-subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (p > 0.05), regardless of nose clip use. In open-ended comments, participants reported differences in rice-flour-containing chocolates were due to a chalkier texture, while oat-flour-containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance.

Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread

This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.

Oral anticoagulant safety in family practice: prognostic accuracy of Bleeding Risk Scores (from the CACAO study)

BACKGROUND

To assess bleeding risk of patients treated by oral anticoagulants, several scores have been constructed to assist physicians in the evaluation of the benefit risk. Most of these scores lack a strong enough level of evidence for use in family practice.

OBJECTIVE

To assess the predictive prognostic accuracy of 13 scores designed to assess the risk of major or clinically relevant non-major (CRNM) bleeding events in a French ambulatory cohort receiving Vitamin-K antagonists (VKA) or direct oral anticoagulants (DOACs) in a family practice setting.

METHODS

CACAO (Comparison of Accidents and their Circumstances with Oral Anticoagulants) was a multicentre prospective cohort of ambulatory patients prescribed oral anticoagulants. We selected patients from the cohort who had received an oral anticoagulant because of non-valvular atrial fibrillation (NVAF) and/or venous thromboembolism (VTE) to be followed during one year by their GP. The following scores were calculated: mOBRI, Shireman, Kuijer, HEMORR2HAGES, ATRIA, HAS-BLED, RIETE, VTE-BLEED, ACCP score, Rutherford, ABH-Score, GARFIEL-AF, and Outcomes Registry for Better InformedTreatment of Atrial Fibrillation (ORBIT). Prognostic accuracy was assessed by using receiver operating characteristic curves and c-statistics.

RESULTS

During 1 year, 3,082 patients were followed. All of the scores demonstrated only poor to moderate ability to predict major bleeding or CRNM in NVAF patients on DOACs (c-statistic: 0.41-0.66 and 0.45-0.58), respectively. The results were only slightly better for patients prescribed VKA (0.47-0.66 and 0.5-0.55, respectively) in this indication. The results were also unsatisfactory in patients treated for VTE.

CONCLUSION

None of the scores demonstrated satisfactory discriminatory ability when used in family practice.

CLINICAL TRIAL REGISTRATION

ClinicalTrials.gov NCT02376777.

Cocoa Apoplastome Contains Defense Proteins Against Pathogens

The apoplast performs important functions in the plant, such as defense against stress, and compounds present form the apoplastic washing fluid (AWF). The fungus Moniliophthora perniciosa, the causal agent of witches' broom disease (WBD) in Theobroma cacao, initially colonizes the apoplast in its biotrophic phase. In this period, the fungus can remain for approximately 60 days, until it changes to its second phase, causing tissue death and consequently large loss in the production of beans. To better understand the importance of the apoplast in the T. cacao-M. perniciosa interaction, we performed the first apoplastic proteomic mapping of two contrasting genotypes for WBD resistance (CCN51-resistant and Catongo-susceptible). Based on two-dimensional gel analysis, we identified 36 proteins in CCN-51 and 15 in Catongo. We highlight PR-proteins, such as peroxidases, β-1,3-glucanases, and chitinases. A possible candidate for a resistance marker of the CCN-51 genotype, osmotin, was identified. The antioxidative metabolism of the superoxide dismutase (SOD) enzyme showed a significant increase (P < 0.05) in the AWF of the two genotypes under field conditions (FD). T. cacao AWF inhibited the germination of M. perniciosa basidiospores (>80%), in addition to causing morphological changes. Our results shed more light on the nature of the plant's defense performed by the apoplast in the T. cacao-M. perniciosa interaction in the initial (biotrophic) phase of fungal infection and therefore make it possible to expand WBD control strategies based on the identification of potential targets for resistance markers and advance scientific knowledge of the disease.

Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content

This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products. The articles were selected by analyzing titles, keywords and abstracts in the Web of Science (WoS), Scopus and Google Scholar databases. Supplementary documents were obtained from government sources, including patent registrations. The theoretical and practical aspects were critically analyzed, highlighting the main points of agreement and disagreement between the authors. The results revealed a lack of regulations and official guidelines that widely allow the use of OGs, HGs and HYGs in chocolate confectionery products. The type and characteristics of raw materials affect the properties of products. Replacing cocoa butter (CB) with OGs, HGs or HYGs also affects texture, melting point and behavior, and nutritional aspects. These substitutions can result in products with better sensory acceptance and health benefits, such as reducing saturated fat and promoting cardiovascular health. However, it is important to find the ideal combination and proportions of components to obtain the desired properties in the final products.

Micro-Morphology characterization and HS-SPME-GC-MS Analysis of Floral parts of Quararibea funebris (La Llave) Vischer, traditionally known as Rosita de Cacao

The flowers of Quararibea funebris are used to make a traditional drink called tejate, to which they add aroma, flavor and consistency. The study aims to profile the morphoanatomy of the floral parts of Q. funebris and analyze the changes in its volatile chemical composition during the drying process from 0 to 180 days by HS-SPME-GC-MS. The calyx, corolla, androecium, and gynoecium have distinct characteristics, such as non-glandular fused stellate trichomes, calcium oxalate crystals, and large secretory ducts. Histochemical localization reveals the presence of mucilage and total lipids in all parts of the flower. The chemical analysis of the essential oil, extracted from the flowers, showed that transfarnesol and geraniol were the most abundant compounds, with a yield of 0.04 %. HS-SPME analysis indicated that fresh flowers had a more complex composition than dried ones. In total, 31 components were identified. Nonanal and geranyl acetone were found to be distinctive components of dried flowers. Microscopic examination helps in identifying and authenticating raw materials and also reveals the presence of secretory ducts in all floral parts, which is a distinctive feature. The chemical profile of volatiles provides an important parameter for the evaluation of the quality of Rosita de Cacao raw materials.

Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia

BACKGROUND

Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance.

RESULTS

Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest.

CONCLUSION

Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The severity and yield effects of the chocolate spot disease in faba bean affected by intercropping and nitrogen input

BACKGROUND

The aim is to study the disease suppression efficiency, yield loss rate, and yield benefits of intercropped faba bean against chocolate spot under nitrogen (N) input, to clarify the effectiveness of intercropping faba beans in controlling chocolate spot and its contribution to yield increase.

RESULTS

Four N input levels and disease suppression treatments were discovered when faba bean-wheat intercropped was used. Adding N enhanced the chocolate spot's area under disease progression curve (AUDPC) by 27.1-69.9%. In contrast to monoculture, intercropping reduced the AUDPC of the chocolate spot by 32.4-51.0% (P < 0.05). Interestingly, the relative control efficacy (RCE) of intercropping at the EShan site was better. With disease suppression or non-suppression, N input increased grain yield loss and its components in faba bean. The total yield advantage effect (TE) and disease-suppression effect (DSE) of faba bean intercropped at the two experimental sites were significantly increased under N input (N1 and N2 level). The proportion of recovery yield due to intercropping suppressed disease (DSE/TE ratio) in EShan (52.1%) was higher than that in Xundian (40.9%), and the DSE of intercropping played an indispensable role in the two sites. Regression analysis of AUDPC and grain yield loss amount showed that one unit increase in chocolate spot AUDPC could cause a grain yield loss of 0.38-0.86 kg ha-1 . The partial land equivalent ratio (pLER) of intercropping faba beans at the EShan site was > 0.33.

CONCLUSION

In conclusion, intercropped faba bean with N treatment (45-90 kg ha-1 ) was the best choice for maximizing the intercropping disease control effect. © 2023 Society of Chemical Industry.

Synergistic Effect of a Flavonoid-Rich Cocoa-Carob Blend and Metformin in Preserving Pancreatic Beta Cells in Zucker Diabetic Fatty Rats

The loss of functional beta-cell mass in diabetes is directly linked to the development of diabetic complications. Although dietary flavonoids have demonstrated antidiabetic properties, their potential effects on pancreatic beta-cell preservation and their synergistic benefits with antidiabetic drugs remain underexplored. We have developed a potential functional food enriched in flavonoids by combining cocoa powder and carob flour (CCB), which has shown antidiabetic effects. Here, we investigated the ability of the CCB, alone or in combination with metformin, to preserve pancreatic beta cells in an established diabetic context and their potential synergistic effect. Zucker diabetic fatty rats (ZDF) were fed a CCB-rich diet or a control diet, with or without metformin, for 12 weeks. Markers of pancreatic oxidative stress and inflammation, as well as relative beta-cell mass and beta-cell apoptosis, were analyzed. Results demonstrated that CCB feeding counteracted pancreatic oxidative stress by enhancing the antioxidant defense and reducing reactive oxygen species. Moreover, the CCB suppressed islet inflammation by preventing macrophage infiltration into islets and overproduction of pro-inflammatory cytokines, along with the inactivation of nuclear factor kappa B (NFκB). As a result, the CCB supplementation prevented beta-cell apoptosis and the loss of beta cells in ZDF diabetic animals. The observed additive effect when combining the CCB with metformin underscores its potential as an adjuvant therapy to delay the progression of type 2 diabetes.

Heavy metal status in cocoa (Theobroma cacao L.) soils and beans: the case of Abuakwa North Municipality of Eastern Region, Ghana

In recent times, public concerns over the potential accumulation of heavy metals in agricultural soils and crops due to the excessive use of agrochemicals are increasing. This study was conducted in the Abuakwa North Municipality of Eastern Region, Ghana, to assess the status of heavy metals in cocoa soils and beans. Cocoa farms aged between 10 and 20 years and have received agrochemicals for at least 5 years were selected, and their adjacent forests were used as controls. Soil samples and cocoa pods were collected randomly and processed for laboratory analysis. The study discovered that across the sampling sites, heavy metal concentrations in soil were below permissible limits. However, contamination factor and geo-accumulation index results revealed that Tontro cocoa farms were considerably contaminated and moderately polluted respectively with Cu, probably due to long-term fungicide application. The concentrations of Fe (39.3-47.1 mg kg-1) and Zn (54.8-70.0 mg kg-1) in the cocoa beans across the communities were below the FAO/WHO's safe limit of 99.4 mg kg-1 and 73.0 mg kg-1 respectively. Lead (0.03-0.06 mg kg-1) and Cd (0.12-0.20 mg kg-1) concentrations were below the EU's maximum allowable level and Codex Alimentarius Commission's limit of 1.0 mg kg-1 respectively. However, bean Cu content in the Tontro farm (51.5 mg kg-1) was slightly above the EU's recommended maximum limit of 50.0 mg kg-1, possibly due to the continuous application of copper-based fungicides. The study showed that, overall, agrochemicals used for cocoa farming in Abuakwa North Municipality of Ghana did not cause serious harm to the soils and beans, since the mean metal concentrations were not alarming and guarantee public health safety.

In-house validation of an LC-MS method for the multiplexed quantitative determination of total allergenic food in chocolate

Mass spectrometry has been widely accepted as a confirmatory tool for the sensitive detection of undeclared presence of allergenic ingredients. Multiple methods have been developed so far, achieving different levels of sensitivity and robustness, still lacking harmonization of the analytical validation and impairing comparability of results. In this investigation, a quantitative method has been validated in-house for the determination of six allergenic ingredients (cow's milk, hen's egg, peanut, soybean, hazelnut, and almond) in a chocolate-based matrix. The latter has been produced in a food pilot plant to provide a real and well-characterized matrix for proper assessment of method performance characteristics according to official guidelines. In particular, recent considerations issued by the European Committee for Standardization have been followed to guide a rigorous single-laboratory validation and to feature the main method performance, such as selectivity, linearity, and sensitivity. Synthetic surrogates of the peptide markers have been used both in native and labelled forms in matrix-matched calibration curves as external calibrants and internal standards, respectively. A two-order of magnitude range was investigated, focusing on the low concentration range for proper assessment of the detection and quantification limits (LOD and LOQ) by rigorous calibration approach. Conversion factors for all six allergenic ingredients have been determined for the first time to report the final quantitative information as fraction of total allergenic food protein (TAFP) per mass of food (µgTAFP/gfood), since such a reporting unit is exploitable in allergenic risk assessment plans. The method achieved good sensitivity with LOD values ranging between 0.08 and 0.2 µgTAFP/gfood, for all ingredients besides egg and soybean, whose quantitative markers reported a slightly higher limit (1.1 and 1.2 µgTAFP/gfood, respectively). Different samples of chocolate bar incurred at four defined concentration levels close to the currently available threshold doses have been analyzed to test the quantitative performance of the analytical method, with a proper estimate of the measurement uncertainty from different sources of variability. The sensitivity achieved resulted in compliance with the various threshold doses issued or recommended worldwide.

Volatile profile of quinoa and lentil flour under fungal fermentation and drying

Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC-MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products.

Effect of cocoa extract supplementation on cognitive function: results from the clinic subcohort of the COSMOS trial

BACKGROUND

Some prior randomized clinical trials (RCTs) that tested the effects of cocoa extract (CE), a source of flavanols, on late-life cognition have yielded promising findings. A long-term RCT using in-person neuropsychological tests covering multiple cognitive domains may clarify the cognitive effects of CE.

OBJECTIVES

To test whether daily supplementation with CE, compared with placebo, produces better cognitive change over 2 y.

METHODS

The COcoa Supplement and Multivitamin Outcomes Study (COSMOS) is a 2 × 2 factorial RCT of CE [500 mg flavanols/d, including 80 mg (-)-epicatechin] and/or a daily multivitamin-mineral supplement for cardiovascular disease and cancer prevention among 21,442 United States adults aged ≥60 y. There were 573 participants in the clinic subcohort of COSMOS (that is, COSMOS-Clinic) who completed all cognitive tests at baseline; of these, 492 completed 2-y follow-up assessments. The primary outcome was global cognition (averaging z-scores across 11 tests). Secondary outcomes were episodic memory and executive function/attention. Repeated measures models were used to compare randomized groups.

RESULTS

Participants' mean age (standard deviation) was 69.6 (5.3); 49.2% were females. Daily supplementation with CE, compared with placebo, had no significant effect on 2-y change in global cognition {mean difference [95% confidence interval (CI)]: -0.01 (-0.08, 0.05) standard deviation units (SU)}. CE, compared with placebo, had no significant effects on 2-y change in episodic memory [mean difference (95% CI): -0.01 (-0.13, 0.10) SU] or executive function/attention [mean difference (95% CI): 0.003 (-0.07, 0.08) SU]. Subgroup analyses uncorrected for multiple-testing suggested cognitive benefits of CE supplementation, compared with placebo among those with poorer baseline diet quality.

CONCLUSIONS

Among 573 older adults who underwent repeat in-person, detailed neuropsychological assessments over 2 y, daily CE supplementation, compared with placebo, showed no overall benefits for global or domain-specific cognitive function. Possible cognitive benefits of CE among those with poorer diet quality warrant further study.

TRIAL REGISTRATION

This trial was registered at clinicaltrials.gov with identifier - NCT02422745.

Probabilistic health risk assessment of heavy metals (Cd, Pb, and As) in Cocoa powder (Theobroma cacao) in Tehran, Iran market

The concentrations of toxic elements were analyzed by using Flame Atomic Absorption Spectrophotometer (FAAS). Moreover, the human health risk was estimated by Total Target Hazard Quotient (TTHQ) and Cancer Risk (CR) in Monte Carlo Simulation (MCS) technique. The mean concentrations (mg/kg) of Cd (0.08 ± 0.08), Pb (0.23 ± 0.46), and As (0.06 ± 0.04), were in a good compliance with ISO (Iranian standard organization). TTHQ for adults and children was equal to 0.009 and 0.042, respectively and also mean CR in adults and children consumers was equal to 9.73E-7 and 9.08E-7, respectively. Consequently, the concentration of toxic elements (Cd, Pb, and As) in cocoa powder did not pose any safety concerns. Moreover, probabilistic health risk assessment revealed that both adults and children were not at considerable non-carcinogenic (THQ and/or TTHQ ≤ 1) and carcinogenic risk (CR ≤ 1E-6). Even though, seeking for mitigating solutions and applying them to suppress the dangers of food containing toxic elements is a critical subject.

Epidemiology and Diagnostics of Cacao Swollen Shoot Disease in Ghana: Past Research Achievements and Knowledge Gaps to Guide Future Research

Cacao swollen shoot disease (CSSD) caused by complexes of cacao swollen shoot badnaviruses (family Caulimoviridae, genus Badnavirus) remains highly prevalent and devastating in West Africa. The disease continues to impact substantially on cacao yield loss, cacao tree mortality, and decline in foreign exchange income from cacao bean sales. Currently, the disease is estimated to have a prevalence rate of over 30% in Ghana, as assessed in the ongoing third country-wide surveillance program. Although achievements from past research interventions have greatly elucidated the etiology, biology, epidemiology, diagnostics, and management of the disease, there are some outstanding knowledge gaps. The role of these information gaps and their effect on CSSD epidemiology and prevalence remain unanswered. This paper summarizes existing scientific knowledge from past research achievements that have provided elucidation on CSSD epidemiology, management options, and guided future research. The discussion highlights the need for multidisciplinary research with modern tools and institutional collaborators to holistically bring clarity on knowledge gaps on pathogen biology, virus-host--vector interactions, role of environmental and soil nutrient effects on CSSD severity, evolution pattern, role of alternative hosts on virus species diversity, vector population dynamics, and their overall impact on CSSD prevalence and integrated management in cacao plantations.

Cacao Polyphenol-Rich Dark Chocolate Intake Contributes to Efficient Brain Activity during Cognitive Tasks: A Randomized, Single-Blinded, Crossover, and Dose-Comparison fMRI Study

Cacao polyphenol-enriched dark chocolate may have beneficial effects on human health, such as facilitating maintaining good performance in long-lasting cognitive tasks. This study examined the effects of dark chocolate intake on improving brain function during cognitive tasks using functional magnetic resonance imaging (fMRI). In this randomized, single-blinded, crossover, and dose-comparison study, 26 healthy middle-aged participants ingested dark chocolate (25 g) either with a low concentration (LC) (211.7 mg) or a high concentration (HC) (635 mg) of cacao polyphenols. Thereafter, their brain activities were analyzed during continuous and effortful cognitive tasks relevant to executive functioning using fMRI in two consecutive 15 min sessions (25 and 50 min after ingestion). We observed significant interaction effects between chocolate consumption and brain activity measurement sessions in the left dorsolateral prefrontal cortex and left inferior parietal lobule. After HC chocolate ingestion, these areas showed lower brain activity in the second session than in the first session; however, these areas showed higher activity in the second session after LC chocolate ingestion. These results suggest that cacao polyphenol-enriched dark chocolate enhances the efficient use of cognitive resources by reducing the effort of brain activity.

Effects of simulated climate change conditions of increased temperature and [CO2] on the early growth and physiology of the tropical tree crop, Theobroma cacao L

Despite multiple studies of the impact of climate change on temperate tree species, experiments on tropical and economically important tree crops, such as cacao (Theobroma cacao L.), are still limited. Here, we investigated the combined effects of increased temperature and atmospheric carbon dioxide concentration ([CO2]) on the growth, photosynthesis and development of juvenile plants of two contrasting cacao genotypes: SCA 6 and PA 107. The factorial growth chamber experiment combined two [CO2] treatments (410 and 700 p.p.m.) and three day/night temperature regimes (control: 31/22 °C, control + 2.5 °C: 33.5/24.5 °C and control + 5.0 °C: 36/27 °C) at a constant vapour pressure deficit (VPD) of 0.9 kPa. At elevated [CO2], the final dry weight and the total and individual leaf areas increased in both genotypes, while the duration for individual leaf expansion declined in PA 107. For both genotypes, elevated [CO2] also improved light-saturated net photosynthesis (Pn) and intrinsic water-use efficiency (iWUE), whereas leaf transpiration (E) and stomatal conductance (gs) decreased. Under a constant low VPD, increasing temperatures above 31/22 °C enhanced the rates of Pn, E and gs in both genotypes, suggesting that photosynthesis responds positively to higher temperatures than previously reported for cacao. However, dry weight and the total and individual leaf areas declined with increases in temperature, which was more evident in SCA 6 than PA 107, suggesting the latter genotype was more tolerant to elevated temperature. Our results suggest that the combined effect of elevated [CO2] and temperature is likely to improve the early growth of high temperature-tolerant genotypes, while elevated [CO2] appeared to ameliorate the negative effects of increased temperatures on growth parameters of more sensitive material. The evident genotypic variation observed in this study demonstrates the scope to select and breed cacao varieties capable of adapting to future climate change scenarios.

The effect of producer groups on the productivity and technical efficiency of smallholder cocoa farmers in Ghana

Producer groups are influential in Ghana's cocoa value chain. They facilitate training, extension, education and inputs to their members. Still, there is no study on the impact of these producer groups on the technical efficiency and productivity of smallholder cocoa farmers. Using data from 217 and 199 members and non-members of cocoa producer groups, this study aimed to analyse producer groups' impact on smallholder farmers' technical efficiency and yield. The truncated normal distribution stochastic frontier model was adopted to estimate the farmers' technical efficiency. Since the model showed an issue of inefficiency among the farmers, we added socio-demographic and institutional variables to account for determinants of inefficiency. Finally, we adopted an endogenous treatment regression model to analyse producer groups' impact on the farmers' technical efficiency by accounting for observed and unobserved biases. The study results show that farm size, labour, and capital significantly positively impact the partial elasticity of production. Age, education, use of hybrid cocoa, involvement in off-farm jobs, extension access, and producer group membership significantly affect inefficiency. The results further show that producer group membership significantly impacts technical efficiency and yield from the endogenous treatment regression model. To deal with the issues of non-participating in the producer groups, the study recommends that producer groups should be made accessible to farmers. Policymakers can promote the formation and strengthening of producer groups, leading to improved productivity and technical efficiency among cocoa farmers. This approach empowers farmers, enhances their access to resources and knowledge, and enables them to collectively address common challenges, ultimately contributing to sustainable cocoa production and better livelihoods for cocoa farming communities.

Cocoa Extract Supplementation and Risk of Type 2 Diabetes: The Cocoa Supplement and Multivitamin Outcomes Study (COSMOS) Randomized Clinical Trial

OBJECTIVE

Observational studies have indicated that cocoa flavanol supplementation may be a promising strategy for type 2 diabetes (T2D) prevention. We aimed to directly evaluate its clinical efficacy in a large randomized clinical trial (RCT).

RESEARCH DESIGN AND METHOD

The Cocoa Supplement and Multivitamin Outcomes Study (COMSOS) was a 2 × 2 factorial RCT performed from June 2015 to December 2020 that tested cocoa extract and a multivitamin for the prevention of cardiovascular disease (CVD) and cancer. A total of 21,442 U.S. adults free of CVD and recent cancer, including 12,666 women aged ≥65 years and 8,776 men aged ≥60 years, were randomly assigned to receive cocoa extract [500 mg/day cocoa flavanols, including 80 mg (-)-epicatechin] or placebo. In this study, we included 18,381 participants without diabetes at enrollment and examined the effect of cocoa extract supplementation on incident self-reported T2D in intention-to-treat analyses.

RESULTS

During a median follow-up of 3.5 years, 801 incident T2D cases were reported. Compared with placebo, taking a cocoa extract supplement did not reduce T2D (adjusted hazard ratio 1.04, 95% CI 0.91-1.20, P = 0.58). Stratification analyses showed that the effect of cocoa extract supplementation was not significantly modified by sex, race, BMI, smoking, physical activity, dietary quality, flavanol status at baseline, or randomized multivitamin assignment.

CONCLUSIONS

Middle-aged and older adults taking a cocoa extract supplement for a median of 3.5 years did not reduce their risk of incident T2D. Further studies of cocoa extract supplementation beginning earlier in adulthood and in populations with different background diets are warranted.

Emotional response to healthier foods: Influence of culture and health consciousness

Sugar, salt, and fat content in processed products are important concerns for consumers. Hence, alternative "healthy" versions of conventional foods such as chocolate, potato chips, and yogurt are offered. This work aimed to define the emotional response of consumers from different cultural backgrounds (Spain vs. Brazil) evoked by healthier versions of conventional products and the relationship between hedonic responses and health consciousness. A total of 186 Brazilian and 152 Spanish consumers participated in this online cross-cultural study. Participants answered a Health Consciousness Questionnaire and an emotional check-all-that-applies questionnaire using picture stimuli of conventional chocolate, potato chips, and yogurt and their healthier versions with less sugar, salt, and fat content, respectively. The Brazilians' emotional responses were more diverse for all stimuli compared to the Spaniards'. However, participants from both cultures rated an average of "slightly agree" on the health consciousness scale; a higher level of consumption, liking, and willingness to buy; and a higher frequency of positive emotional terms for the stimuli of conventional products compared to their healthier versions. A higher frequency of evocation of "active" is strongly associated with higher levels of health consciousness. Strategic actions by the food industry and government must consider cultural, emotional, and health-conscious factors to encourage the consumption of healthier foods. PRACTICAL APPLICATION: Food manufacturers can use the information obtained from this study to create healthier versions of their products that appeal to consumers' emotional responses and health consciousness levels. The findings can assist in designing strategic actions to promote healthier food consumption by emphasizing the benefits of healthier food choices and making them more appealing to consumers. The methodology employed in this study can also be applied to further studies aimed to assess emotional responses to food stimuli across different cultures.

Evaluation of rations containing bioconverted cacao pod as fiber source for small ruminant

This study aimed to evaluate the potential use of bioconverted cacao pod (BCP) as a substitute for forage in the total mixed ration (TMR) for a small ruminant. In the in vitro experiment, the control TMR (30% forage and 70% concentrate) was substituted with two different levels of BCP (15% and 30%) and two different types of BCP ( BCP-pc and BCP-tv). Based on the in vitro evaluation, the best ration was then chosen for the in vivo experiment, in which male goats were fed a control TMR, the TMR containing 15% BCP-pc (RC), and TMR containing 15% bioconverted palm kernel meal (RP). The results showed that TMRs with 15% BCP-pc and BCP-tv substitution had significantly lower gas production and digestibility than the control ration. However, the TMR with 15% or 30% BCP substitution showed no significant difference in rumen fermentation characteristics, methane production, and total protozoa. In the in vivo experiment, the RC showed no significant difference in all nutrient intakes, the average daily gain of animals, feed conversion ratio value, and crude fiber digestibility but reduced dry and organic matter digestibility. In comparison, the RP resulted in reduced parameters. Therefore, the study concluded that BCP-pc at a level of 15% could be used as a substitute for forage in TMR for male goats without compromising the fermentability of rumen, nutrient intakes, and their average daily gain and feed conversion ratio. Overall, this study suggests the potential of BCP-pc as an alternative feed ingredient.

Combined effects of shade and drought on physiology, growth, and yield of mature cocoa trees

Climate models predict decreasing precipitation and increasing air temperature, causing concern for the future of cocoa in the major producing regions worldwide. It has been suggested that shade could alleviate stress by reducing radiation intensity and conserving soil moisture, but few on-farm cocoa studies are testing this hypothesis. Here, for 33 months, we subjected twelve-year cocoa plants in Ghana to three levels of rainwater suppression (full rainwater, 1/3 rainwater suppression and 2/3 rainwater suppression) under full sun or 40 % uniform shade in a split plot design, monitoring soil moisture, physiological parameters, growth, and yield. Volumetric soil moisture (ϴw) contents in the treatments ranged between 0.20 and 0.45 m3m-3 and increased under shade. Rainwater suppression decreased leaf water potentials (ѱw), reaching -1.5 MPa in full sun conditions indicating severe drought. Stomatal conductance (gs) was decreased under the full sun but was not affected by rainwater suppression, illustrating the limited control of water loss in cocoa plants. Although pre-dawn chlorophyll fluorescence (Fv/Fm) indicated photoinhibition, rates of photosynthesis (Pn) were highest in full sun. On the other hand, litter fall was highest in the full sun and under water stress, while diameter growth and carbon accumulation increased in the shade but was negatively affected by rainwater suppression. Abortion of fruits and damage to pods were high under shade, but dry bean yield was higher compared to under the full sun. The absence of interactions between shade treatments and rainwater suppression suggests that shade may improve the performance of cocoa, but not sufficiently to counteract the negative effects of water stress under field conditions.