Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins

Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells

The effects of replacing 5-25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B1, B2, G1, and G2) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1-36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20-25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5-10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20-30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5-7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.

Drivers of cocoa agroforestry adoption by smallholder farmers around the Taï National Park in southwestern Côte d'Ivoire

The encroachment of agricultural expansion into protected areas has led to severe biodiversity loss. To promote sustainable agriculture practices and reverse the anthropogenic pressure, several initiatives such as the Cocoa and Forests Initiative (CFI) and the National Strategy for Reducing Greenhouse Gas Emissions from Deforestation and Forest Degradation (REDD+), have been undertaken. This study examines the adoption of cocoa agroforestry by smallholder farmers in the vicinity of the Taï National Park (TNP) in Southwestern Côte d'Ivoire. A structured questionnaire was administered to 323 cocoa farmers to understand their practices and perceptions of cocoa agroforestry. Results showed that most farmers (95%) grow unimproved cocoa varieties with an average yield of 376 ± 36 kg ha-1 year-1. The majority of farmers (86%) use agroforestry practices in their farming systems, with pruning techniques being used by 82% and fertilizers applied by 27%. Additionally, 54% of farmers are adopting improved agroforestry practices or planting more trees in their cocoa plantations. Factors influencing cocoa agroforestry adoption include gender, the length of residency, the number of cultivated cash crops and the incidence of black pod attacks. These findings highlight the potential to leverage community knowledge in promoting sustainable agricultural practices and generate positive impacts. These results have important implications for future initiatives aiming to promote sustainable agriculture practices and biodiversity conservation in the region. By capitalizing on the adoption of agroforestry and leveraging socioeconomic factors, it is possible to enhance the conservation of the TNP and promote sustainable cocoa farming practices.

In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity

Peanut skin is a rich source of bioactive compounds which may be able to reduce the risk factors associated with metabolic syndromes. This study aimed to characterize bio-compounds from peanut skin (Arachis hypogaea) and their bioactivity (antioxidant activity, inhibition of lipase, and carbohydrase enzymes) and to evaluate their anti-proliferative properties in colorectal cancer cells (HCT116) upon in vitro digestion. Peanut skin was digested in two sequential phases, and the final content, named phase-1 (P1) and phase-2 (P2) extracts, was evaluated. Several bioactive compounds were positively identified and quantified by liquid chromatography, including quinic acid, released especially after in vitro digestion. The total phenolic content and, regardless of the method, the antioxidant activity of P1 was higher than P2. P1 also showed a lower enzyme inhibitory concentration IC₅₀ than P2, lipase, and α-glucosidase. For cell viability in HCT116 cells, lower concentrations of P1 were found for IC₅₀ compared to P2. In conclusion, bioactive compounds were released mainly during the first phase of the in vitro digestion. The digested samples presented antioxidant activity, enzyme inhibitory activity, and cancer cell cytotoxicity, especially those from the P1 extract. The potential applications of such a by-product in human health are reported.

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 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.

Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications

Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. This residual biomass could be an interesting source of nutrients and bioactive compounds due to its high content in dietary fibres, polyphenols and methylxanthines. Specifically, CBS can be employed as a raw material for the recovery of, for example, antioxidants, antivirals and/or antimicrobials. Additionally, it can be used as a substrate to obtain biofuels (bioethanol or biomethane), as an additive in food processing, as an adsorbent and, even, as a corrosion-inhibiting agent. Together with the research on obtaining and characterising different compounds of interest from CBS, some works have focused on the employment of novel sustainable extraction methods and others on the possible use of the whole CBS or some derived products. This review provides insight into the different alternatives of CBS valorisation, including the most recent innovations, trends and challenges for the biotechnological application of this interesting and underused by-product.

Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon

This research focused on the roasting of cocoa beans at 184 °C for 16 min duration in a superheated steam oven using two separate modes of heating: convection mode and superheated steam mode. After roasting, the antioxidant properties of the cooked cocoa were assessed as ferric reducing antioxidant power activity (FRAP), DPPH radical scavenging activity, total flavonoid content (TFC) and total phenol content (TPC). The micro structural properties of raw and processed cocoa beans were observed using scanning electron microscopy (SEM). As discovered in the scan, conventional roasting showed a nearly complete rapture of the cytoplasmic network system and the destruction of the organelles, whereas superheated steam mode showed satisfactory images. Studies indicated that superheated steam roasting preserved significantly (p < 0.05) greater antioxidant properties as opposed to conventional method of roasting.

Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety "Arriba Nacional"

Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world's leader in the production and export of fine flavor cocoa, responsible for 63% of the world's total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin-Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.

Versatile Green Processing for Recovery of Phenolic Compounds from Natural Product Extracts towards Bioeconomy and Cascade Utilization for Waste Valorization on the Example of Cocoa Bean Shell (CBS)

In the context of bioeconomic research approaches, a cascade use of plant raw materials makes sense in many cases for waste valorization. This not only guarantees that the raw material is used as completely as possible, but also offers the possibility of using its by-products and residual flows profitably. To make such cascade uses as efficient as possible, efficient and environmentally friendly processes are needed. To exemplify the versatile method, e.g., every year 675,000 metric tons of cocoa bean shell (CBS) accrues as a waste stream in the food processing industry worldwide. A novel green process reaches very high yields of up to 100% in one extraction stage, ensures low consumption of organic solvents due to double usage of ethanol as the only organic solvent, is adaptable enough to capture all kinds of secondary metabolites from hot water extracts and ensures the usage of structural carbohydrates from precipitation. A Design of Experiments (DoE) was conducted to optimize the influence of pH value and phase ratio on the yield and purity of the integrated ethanol/water/salt aqueous-two-phase extraction (ATPS) system.