1
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Sun S, Xie Y, Zhou X, Zhu MJ, Sablani S, Tang J. Survival and thermal resistance of Salmonella in chocolate products with different water activities. Food Res Int 2023; 172:113209. [PMID: 37689954 DOI: 10.1016/j.foodres.2023.113209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.
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Affiliation(s)
- Sicheng Sun
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Yucen Xie
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Xu Zhou
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Shyam Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA.
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2
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Banaei P, Tadibi V, Amiri E, Machado DGDS. Concomitant dual-site tDCS and dark chocolate improve cognitive and endurance performance following cognitive effort under hypoxia: a randomized controlled trial. Sci Rep 2023; 13:16473. [PMID: 37777571 PMCID: PMC10542360 DOI: 10.1038/s41598-023-43568-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 09/26/2023] [Indexed: 10/02/2023] Open
Abstract
Ten male cyclists were randomized into four experimental conditions in this randomized, cross-over, double-blind, and sham-controlled study to test the combined effect of acute dark chocolate (DC) ingestion and anodal concurrent dual-site transcranial direct current stimulation (a-tDCS) targeting M1 and left DLPFC on cognitive and whole-body endurance performance in hypoxia after performing a cognitive task. Two hours before the sessions, chocolate was consumed. After arriving at the lab, participants completed an incongruent Stroop task for 30 min in hypoxia (O2 = 13%) to induce mental fatigue, followed by 20 min of tDCS (2 mA) in hypoxia. Then, in hypoxia, they performed a time-to-exhaustion task (TTE) while measuring physiological and psychophysiological responses. Cognitive performance was measured at baseline, after the Stroop task, and during and after TTE. TTE in 'DC + a-tDCS' was significantly longer than in 'white chocolate (WC) + a-tDCS' and WC + sham-tDCS'. The vastus medialis muscle electromyography amplitude was significantly higher in 'DC + a-tDCS' and 'DC + sham-tDCS' than in 'WC + sh-tDCS'. During and after the TTE, choice reaction time was significantly lower in 'DC + a-tDCS' compared to 'WC + sh-tDCS'. Other physiological or psychophysiological variables showed no significant differences. The concurrent use of acute DC consumption and dual-site a-tDCS might improve cognitive and endurance performance in hypoxia.
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Affiliation(s)
- Parisa Banaei
- Exercise Metabolism and Performance Lab (EMPL), Department of Exercise Physiology, Faculty of Sport Sciences, Razi University, University Avenue, Taq-e Bostan, Kermanshah, 6714414971, Iran
| | - Vahid Tadibi
- Exercise Metabolism and Performance Lab (EMPL), Department of Exercise Physiology, Faculty of Sport Sciences, Razi University, University Avenue, Taq-e Bostan, Kermanshah, 6714414971, Iran.
| | - Ehsan Amiri
- Exercise Metabolism and Performance Lab (EMPL), Department of Exercise Physiology, Faculty of Sport Sciences, Razi University, University Avenue, Taq-e Bostan, Kermanshah, 6714414971, Iran
| | - Daniel Gomes da Silva Machado
- Research Group in Neuroscience of Human Movement (NeuroMove), Department of Physical Education, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil
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3
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Accardo F, Prandi B, Terenziani F, Tedeschi T, Sforza S. Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility. Food Res Int 2023; 169:112888. [PMID: 37254336 DOI: 10.1016/j.foodres.2023.112888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 04/08/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Flavonoids are largely present in plant food such as cocoa and derived products. These compounds can interact with proteins inherently contained in the food matrix and/or the proteolytic enzymes involved in gastrointestinal digestion. The flavonoid/protein interaction might hamper protein bioaccessibility and digestibility, affecting the nutritional quality. However, information on the digestion fate of proteins in food matrices containing both proteins and flavonoids is limited. The aim of this work was to evaluate the interaction between proteins and flavonoids and verify the potential effects of this interaction on protein digestibility. Taking milk chocolate as model, first a simple whey proteins/catechins mixed system was evaluated, and then the effects on digestibility were also verified in a real sample of commercial milk chocolate. The effects of the catechins/whey proteins interaction in the model system were evaluated by optical and chiro-optical spectroscopy, outlining a slight protein structure modification upon interaction with catechins. The digestibility of the protein fraction both in the model system, with and without catechins, and also in milk chocolate, was then determined by the application of INFOGEST in vitro digestion method: the bioaccessibility was evaluated in terms of protein hydrolysis and protein solubilisation, and major peptides generated by the digestion were also determined by LC/HR-MS. Despite the slight interaction with proteins, flavonoids were found to not hinder nor modify protein solubilization, protein hydrolysis and peptide profile by digestive enzymes. Also protein digestibility in milk chocolate, evaluated by SDS-PAGE, was found to be complete. The present data clearly indicate that the interaction of the proteins with the flavonoids present in the cocoa matrix does not to affect protein bioaccessibility during digestion.
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Affiliation(s)
- Francesca Accardo
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Francesca Terenziani
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 17/A, 43124 Parma, Italy.
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy.
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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Munteanu C, Schwartz B. The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease. Antioxidants (Basel) 2023; 12:antiox12040903. [PMID: 37107278 PMCID: PMC10136128 DOI: 10.3390/antiox12040903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 03/28/2023] [Accepted: 04/08/2023] [Indexed: 04/29/2023] Open
Abstract
In the current review, we focused on identifying aliment compounds and micronutrients, as well as addressed promising bioactive nutrients that may interfere with NAFLD advance and ultimately affect this disease progress. In this regard, we targeted: 1. Potential bioactive nutrients that may interfere with NAFLD, specifically dark chocolate, cocoa butter, and peanut butter which may be involved in decreasing cholesterol concentrations. 2. The role of sweeteners used in coffee and other frequent beverages; in this sense, stevia has proven to be adequate for improving carbohydrate metabolism, liver steatosis, and liver fibrosis. 3. Additional compounds were shown to exert a beneficial action on NAFLD, namely glutathione, soy lecithin, silymarin, Aquamin, and cannabinoids which were shown to lower the serum concentration of triglycerides. 4. The effects of micronutrients, especially vitamins, on NAFLD. Even if most studies demonstrate the beneficial role of vitamins in this pathology, there are exceptions. 5. We provide information regarding the modulation of the activity of some enzymes related to NAFLD and their effect on this disease. We conclude that NAFLD can be prevented or improved by different factors through their involvement in the signaling, genetic, and biochemical pathways that underlie NAFLD. Therefore, exposing this vast knowledge to the public is particularly important.
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Affiliation(s)
- Camelia Munteanu
- Department of Plant Culture, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Betty Schwartz
- The Institute of Biochemistry, Food Science and Nutrition, The School of Nutritional Sciences, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
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6
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Cornejal N, Pollack E, Kaur R, Persaud A, Plagianos M, Juliani HR, Simon JE, Zorde M, Priano C, Koroch A, Romero JAF. Antimicrobial and Antioxidant Properties of Theobroma cacao, Bourreria huanita, Eriobotrya japonica, and Elettaria cardamomum - Traditional Plants Used in Central America. JOURNAL OF MEDICINALLY ACTIVE PLANTS 2023; 12:1-17. [PMID: 38234988 PMCID: PMC10792510 DOI: 10.7275/wets-9869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
The search for alternative naturally occurring antimicrobial agents will always continue, especially when emerging diseases like COVID-19 provide an urgency to identify and develop safe and effective ways to prevent or treat these infections. The purpose of this study was to evaluate the potential antimicrobial activity as well as antioxidant properties of commercial samples from four traditional medicinal plants used in Central America: Theobroma cacao, Bourreria huanita, Eriobotrya japonica, and Elettaria cardamomum. Ethanolic extracts were prepared from commercial products derived from the seeds or flowers of these plants. Total phenolics and antioxidant activity were assessed using commercial kits. The cytotoxicity and antiviral activity against severe acute respiratory syndrome coronavirus type 2 (SARS-CoV-2) were evaluated using the XTT colorimetric assay and a SARS-CoV-2 delta pseudoviral model. The half-maximal cytotoxic concentration (CC50) and half-maximal effective concentration (EC50) were used to calculate the therapeutic index (TI). Additionally, the antibacterial activity against Escherichia coli and Staphylococcus epidermidis was tested using a spectrophotometric method. The extracts showed total phenolics in the range of 0.06 to 1.85 nM/μL catechin equivalents, with T. cacao bean extract showing the highest content. The antioxidant activity showed values between 0.02 and 0.44 mM Trolox equivalents. T. cacao bean extract showed the highest antioxidant activity. Most plant extracts showed zero to moderate selective antiviral activity; however, one T. cacao beans sample showed excellent antiviral activity against SARS-CoV-2 with a TI value of 30.3, and one sample of E. japonica showed selective antiviral activity with a TI value of 18.7. Significant inhibition of E. coli and S. epidermidis by an E. japonica ethanolic extract (p<0.001) was observed using a spectrophotometric method that monitors bacterial growth over time. Additionally, ethanolic extracts of E. cardamomum showed significant inhibition of S. epidermidis growth (p<0.001). The results warrant further investigation of the antimicrobial and antioxidant properties of these plant extracts.
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Affiliation(s)
- Nadjet Cornejal
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
- Brooklyn College, City University of New York, New York, NY, 11210
| | - Evian Pollack
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
| | - Rajvinder Kaur
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
| | - Ashanna Persaud
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
| | - Marlena Plagianos
- Center for Biomedical Research, Population Council, New York, NY, 10065
| | - H. Rodolfo Juliani
- New Use Agriculture and Natural Plant Products, Department of Plant Biology, Rutgers University, NJ, 08901
| | - James E. Simon
- New Use Agriculture and Natural Plant Products, Department of Plant Biology, Rutgers University, NJ, 08901
| | - Martin Zorde
- New Use Agriculture and Natural Plant Products, Department of Plant Biology, Rutgers University, NJ, 08901
| | - Christine Priano
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
| | - Adolfina Koroch
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
| | - José A. Fernández Romero
- Borough of Manhattan Community College, City University of New York, New York, NY 10007
- Center for Biomedical Research, Population Council, New York, NY, 10065
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7
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants (Basel) 2023; 12:antiox12020469. [PMID: 36830027 PMCID: PMC9952295 DOI: 10.3390/antiox12020469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were followed throughout all processes by evaluating the total polyphenols content, the antioxidant power, the epicatechin content, and epicatechin mean degree of polymerization (phloroglucinol adducts method). Results showed a similar trend for total polyphenol content and antioxidant power with an unexpected bell-shaped curve: an increase followed by a decrease for the three different roasting temperatures. At the intermediate temperature (100 °C), the higher polyphenol content was found just after roasting. The epicatechin content had a trend similar to that of total polyphenol content but, interestingly, the mean degree of polymerization data had the opposite behavior with some deviation in the case of the highest temperature, probably due to epicatechin degradation. It seems likely that roasting can free epicatechin from oligomers, as a consequence of oligomers remodeling.
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Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS). Foods 2022; 12:foods12010004. [PMID: 36613219 PMCID: PMC9818779 DOI: 10.3390/foods12010004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Determining cocoa bean quality is crucial for many players in the international supply chain. However, actual methods rely on a cut test protocol, which is limited by its subjective nature, or on time-consuming, expensive and destructive wet-chemistry laboratory procedures. In this context, the application of near infrared (NIR) spectroscopy, particularly with the recent developments of portable NIR spectrometers, may represent a valuable solution for providing a cocoa beans' quality profile, in a rapid, non-destructive, and reliable way. Monitored parameters in this work were dry matter (DM), ash, shell, fat, protein, total polyphenols, fermentation index (FI), titratable acidity (TA) and pH. Different chemometric analyses were performed on the spectral data and calibration models were developed using modified partial least squares regression. Prediction equations were validated using a fivefold cross-validation and a comparison between the different prediction performances for the portable and benchtop NIR spectrometers was provided. The NIRS benchtop instrument provided better performance of quantification considering the whole than the portable device, showing excellent prediction capability in protein and DM quantification. On the other hand, the NIRS portable device, although showing lower but valuable performance of prediction, can represent an appealing alternative to benchtop instruments for food business operators, being applicable in the field.
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Hidalgo I, Ortiz-Flores M, Villarreal F, Fonseca-Coronado S, Ceballos G, Meaney E, Nájera N. Is it possible to treat nonalcoholic liver disease using a flavanol-based nutraceutical approach? Basic and clinical data. J Basic Clin Physiol Pharmacol 2022; 33:703-714. [PMID: 35119232 DOI: 10.1515/jbcpp-2021-0285] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 01/15/2022] [Indexed: 01/05/2023]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is characterized by a spectrum of diseases, ranging from simple steatosis to hepatocellular carcinoma. The main factors for NAFLD are closely related to obesity, insulin resistance, intestinal microbiota alterations, hyperinsulinism, low-grade systemic inflammation, nitroxidative stress, lipid peroxidation, and mitochondrial dysfunction. Currently, the treatment of NAFLD is based on diet and exercise because, to date, there is no specific pharmacological agent, already approved, that raises the need for new therapeutic strategies. Nutraceuticals, such as polyphenols, have potential beneficial effects for health. In this article, the beneficial effects of epigallocatechin-3-gallate (EGCG) and (-)-epicatechin (EC) are discussed. EGCG is the main catechin in green tea, which has shown in various studies its potential effect preventing and treating NAFLD since it has shown antihyperlipidemic, anti-inflammatory, antifibrotic, antioxidant, and improvement of liver lipid metabolism. However, it has been found that excessive consumption may cause hepatotoxicity. EC is widely distributed in nature (fruits and vegetables). This flavanol has shown many beneficial effects, including antihypertensive, anti-inflammatory, anti-hyperglycemic, antithrombotic, and antifibrotic properties. It increases mitochondrial biogenesis, and it also has effects on the regulation of synthesis and metabolism of lipids. This flavanol is a nontoxic substance; it has been classified by the United States Food and Drug Administration as harmless. The EC-induced effects can be useful for the prevention and/or treatment of NAFLD.
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Affiliation(s)
- Isabel Hidalgo
- Unidad de Investigación Laboratorio de Investigación en Inmunología y Salud Publica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, Mexico
| | - Miguel Ortiz-Flores
- Laboratorio de investigación integral cardiometabólica, Escuela Superior de Medicina, Instituto Politécnico Nacional, CDMX, Mexico
| | | | - Salvador Fonseca-Coronado
- Unidad de Investigación Laboratorio de Investigación en Inmunología y Salud Publica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Estado de México, Mexico
| | - Guillermo Ceballos
- Laboratorio de investigación integral cardiometabólica, Escuela Superior de Medicina, Instituto Politécnico Nacional, CDMX, Mexico
| | - Eduardo Meaney
- Laboratorio de investigación integral cardiometabólica, Escuela Superior de Medicina, Instituto Politécnico Nacional, CDMX, Mexico
| | - Nayelli Nájera
- Laboratorio de investigación integral cardiometabólica, Escuela Superior de Medicina, Instituto Politécnico Nacional, CDMX, Mexico
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Dark chocolate: An overview of its biological activity, processing, and fortification approaches. Curr Res Food Sci 2022; 5:1916-1943. [PMID: 36300165 PMCID: PMC9589144 DOI: 10.1016/j.crfs.2022.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/29/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022] Open
Abstract
Dark chocolate gets popularity for several decades due to its enormous health benefits. It contains several health-promoting factors (bioactive components - polyphenols, flavonoids, procyanidins, theobromines, etc, and vitamins and minerals) that positively modulate the immune system of human beings. It confers safeguards against cardiovascular diseases, certain types of cancers, and other brain-related disorders like Alzheimer's disease, Parkinson's disease, etc. Dark chocolate is considered a functional food due to its anti-diabetic, anti-inflammatory, and anti-microbial properties. It also has a well-established role in weight management and the alteration of a lipid profile to a healthy direction. But during the processing of dark chocolate, several nutrients are lost (polyphenol, flavonoids, flavan 3 ol, ascorbic acid, and thiamine). So, fortification would be an effective method of enhancing the overall nutrient content and also making the dark chocolate self-sufficient. Thus, the focus of this review study is to gather all the experimental studies done on dark chocolate fortification. Several ingredients were used for the fortification, such as fruits (mulberry, chokeberries, and elderberries), spices (cinnamon), phytosterols, peanut oil, probiotics (mainly Lactobacillus, bacillus spices), prebiotics (inulin, xanthan gum, and maltodextrin), flavonoids, flavan-3-ols, etc. Those fortifications were done to raise the total antioxidant content as well as essential fatty acid content simultaneously reducing total calorie content. Sometimes, the fortification was done to improve physical properties like viscosity, rheological propertiesand also improve overall consumer acceptance by modifying its bitter taste. Dark chocolate gets popularity for several decades due to its enormous health benefits. Dark chocolate is considered a functional food due to its health benefits. During the processing of dark chocolate, several nutrients are lost. Fortification would be an effective method of enhancing the overall nutrient content. This review study is to gather all the experimental studies done on dark chocolate fortification.
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Farag MA, Hariri MLM, Ehab A, Homsi MN, Zhao C, von Bergen M. Cocoa seeds and chocolate products interaction with gut microbiota; mining microbial and functional biomarkers from mechanistic studies, clinical trials and 16S rRNA amplicon sequencing. Crit Rev Food Sci Nutr 2022; 64:3122-3138. [PMID: 36190306 DOI: 10.1080/10408398.2022.2130159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, gut microbiome has evolved as a focal point of interest with growing recognition that a well-balanced gut microbiota is highly relevant to an individual's health status. The present review provides a mechanistic insight on the effects of cocoa chemicals on the gut microbiome and further reveals in silico biomarkers, taxonomic and functional features that distinguish gut microbiome of cocoa consumers and controls by using 16S rRNA gene sequencing data. The polyphenols in cocoa can change the gut microbiota either by inhibiting the growth of pathogenic bacteria in the gut such as Clostridium perfringens or by increasing the growth of beneficial microbiota in the gut such as Lactobacillus and Bifidobacterium. This paper demonstrates the holistic effect of gut microbiota on cocoa chemicals and how it impacts human health. We present herein the first comprehensive review and analysis of how raw and roasted cocoa and its products can specifically influence gut homeostasis, and likewise, how microbiota metabolizes cocoa chemicals. In addition to that, our 16S rRNA amplicon sequencing analysis revealed that the flavone and flavonols metabolism, aminobenzoate degradation and fatty acid elongation pathways represent the three most important signatures of microbial functions associated with cocoa consumption.
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Affiliation(s)
- Mohamed A Farag
- Department of Pharmacognosy, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Mohamad Louai M Hariri
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Aya Ehab
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Masun Nabhan Homsi
- Department of Molecular Systems Biology, Helmholtz Centre for Environmental Research, Leipzig, Germany
| | - Chao Zhao
- College of Marine Sciences, Fujian Agricultural and Forestry University, Fuzhou, China
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, China
| | - Martin von Bergen
- Department of Molecular Systems Biology, Helmholtz Centre for Environmental Research, Leipzig, Germany
- Institute of Biochemistry, Life Science Faculty, University of Leipzig, Leipzig, Germany
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Leipzig, Germany
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12
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Diets enriched with palm olein, cocoa butter and extra virgin olive oil exhibited similar lipid response: A randomized controlled study in young healthy adults. Nutr Res 2022; 105:113-125. [DOI: 10.1016/j.nutres.2022.06.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/26/2022] [Accepted: 06/29/2022] [Indexed: 11/18/2022]
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13
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Farghal HH, Mansour ST, Khattab S, Zhao C, Farag MA. A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds. Food Chem 2022; 394:133529. [PMID: 35759838 DOI: 10.1016/j.foodchem.2022.133529] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/25/2022]
Abstract
Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.
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Affiliation(s)
| | - Somaia T Mansour
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Sondos Khattab
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt.
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14
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Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Effect of Theobroma cacao L. on the Efficacy and Toxicity of Doxorubicin in Mice Bearing Ehrlich Ascites Carcinoma. Antioxidants (Basel) 2022; 11:antiox11061094. [PMID: 35739991 PMCID: PMC9220144 DOI: 10.3390/antiox11061094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/28/2022] [Accepted: 05/16/2022] [Indexed: 12/06/2022] Open
Abstract
Background and objective: Doxorubicin is a widely used chemotherapeutic agent that causes oxidative stress leading to cardiotoxicity, hepatotoxicity, and nephrotoxicity. In contrast, Theobroma cacao L. has been recorded as an anticancer agent and found to be protective against multiple chemical-induced organ injuries, including heart, liver, and kidney injuries. The present study investigated the possible role of extracts from T. cacao beans for organ-protective effects in doxorubicin-induced toxicity in mice bearing Ehrlich ascites carcinoma (EAC). Methodology: After survival analysis in rodents, cocoa bean extract (COE) was investigated for its efficacy against EAC-induced carcinoma and its organ-protective effect against doxorubicin-treated mice with EAC-induced carcinoma. Results: Significant reductions in EAC and doxorubicin-induced alterations were observed in mice administered the COE, either alone or in combination with doxorubicin. Furthermore, COE treatment significantly increased the mouse survival time, life span percentage, and antioxidant defense system. It also significantly improved cardiac, hepatic, and renal function biomarkers and markers for oxidative stress, and it also reduced doxorubicin-induced histopathological changes. Conclusion: COE acted against doxorubicin-induced organ toxicity; potent antioxidant and anticancer activities were also reflected by the COE itself. The COE may therefore serve as an adjuvant nutraceutical in cancer chemotherapy.
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16
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Sanches FL, de Jesus EP, Alves V, Quast LB, Romio AP, dos Passos Francisco CT, Tormen L, Bertan LC. Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Flávia Leticia Sanches
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Eliane Pompeu de Jesus
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Vanessa Alves
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Leda Battestin Quast
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Ana Paula Romio
- Federal University of Technology of Parana ‐ Campus Francisco Beltrão Francisco Beltrão Brazil
| | - Cátia Tavares dos Passos Francisco
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Luciano Tormen
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
| | - Larissa Canhadas Bertan
- Food Engineering and Food Science and Technology Post‐Graduation Program Federal University of Fronteira Sul ‐ Campus Laranjeiras do Sul Laranjeiras do Sul Brazil
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Rahardjo YP, Syamsu K, Rahardja S, Samsudin, Mangunwijaya D. Impact of controlled fermentation on the volatile aroma of roasted cocoa. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.27020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The study of controlled methods of cocoa fermentation on a small scale is important to assess the maintenance of heat generated in the last days of fermentation. The research aimed to study the impact of spontaneous fermentation in controlled fermentation systems on the quality and acceptability of fermented cocoa beans. A 2×3 complete factorial design used different controlled fermentation systems (jacket system, solar heater and wooden box) and pulp reduction as variables. Samples were analyzed for fermentation index and volatile aroma composition profile using Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The profile of volatile compounds is evaluated for the studied variables using a multivariate Principal Components Analysis (PCA). The results showed increasing fermentation times in the jacket system seeing that it raised the fermentation rate and accelerated it to five days of fermentation combined with pulp reduction. The PCA analysis showed differences in the chemical composition of volatile compounds that were mainly associated with the reduction of the pulping process than the type of controlled system in four days of fermentation.
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Affiliation(s)
- Yogi Purna Rahardjo
- IPB University, Indonesia; Central Sulawesi Assessment Institute for Agricultural, Indonesia
| | | | | | - Samsudin
- Indonesian Industrial and Beverage Crops Research Institute, Indonesia
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Ageing, Age-Related Cardiovascular Risk and the Beneficial Role of Natural Components Intake. Int J Mol Sci 2021; 23:ijms23010183. [PMID: 35008609 PMCID: PMC8745076 DOI: 10.3390/ijms23010183] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 12/18/2022] Open
Abstract
Ageing, in a natural way, leads to the gradual worsening of the functional capacity of all systems and, eventually, to death. This process is strongly associated with higher metabolic and oxidative stress, low-grade inflammation, accumulation of DNA mutations and increased levels of related damage. Detrimental changes that accumulate in body cells and tissues with time raise the vulnerability to environmental challenges and enhance the risk of major chronic diseases and mortality. There are several theses concerning the mechanisms of ageing: genetic, free radical telomerase, mitochondrial decline, metabolic damage, cellular senescence, neuroendocrine theory, Hay-flick limit and membrane theories, cellular death as well as the accumulation of toxic and non-toxic garbage. Moreover, ageing is associated with structural changes within the myocardium, cardiac conduction system, the endocardium as well as the vasculature. With time, the cardiac structures lose elasticity, and fibrotic changes occur in the heart valves. Ageing is also associated with a higher risk of atherosclerosis. The results of studies suggest that some natural compounds may slow down this process and protect against age-related diseases. Animal studies imply that some of them may prolong the lifespan; however, this trend is not so obvious in humans.
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Circulating Structurally Related (-)-Epicatechin Metabolite Species and Levels after Sustained Intake of a Cocoa Powder High in Polyphenols Are Comparable to Those Achieved after a Single Dose. Nutrients 2021; 13:nu13113829. [PMID: 34836088 PMCID: PMC8625154 DOI: 10.3390/nu13113829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 10/07/2021] [Accepted: 10/14/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND While the bioavailability of cocoa polyphenols, particularly of the monomer (-)-epicatechin, has been investigated after a single-dose intake, the effect of sustained cocoa consumption on the metabolic profile of the structurally related (-)-epicatechin metabolites (SREMs) has not been investigated. METHODS A randomized, controlled crossover clinical trial in healthy young adults (18-40 year) was conducted to evaluate SREMs after consumption of a single-dose and after daily consumption of 1.3 g of polyphenol-rich cocoa powder for 28 days. The circulating SREMs were measured by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). RESULTS Twenty subjects (eleven males and nine females) were enrolled. The SREMs concentrations increased to 1741 ± 337 nM after a single-dose and to 1445 ± 270 nM after sustained supplementation. Sulfate conjugates showed higher levels in females (p < 0.05). The epicatechin-3'-glucuronide (E3'G) and epicatechin-3'-sulfate (E3'S) were the most abundant metabolites in all subjects. A high intra-individual correlation (r = 0.72, p < 0.001) between SREMs concentrations after single-dose and sustained supplementation was observed. The antioxidant capacity of plasma did not change in response to the intervention and was not correlated with any of the SREMs. CONCLUSION The individual SREMs profile and concentrations after a 28-day supplementation are comparable to those after a single dose.
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González-Calderón AK, García-Flores NA, Elizondo-Rodríguez AS, Zavala-López M, García-Lara S, Ponce-García N, Escalante-Aburto A. Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods 2021; 10:2271. [PMID: 34681320 PMCID: PMC8534914 DOI: 10.3390/foods10102271] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/02/2021] [Accepted: 09/02/2021] [Indexed: 11/24/2022] Open
Abstract
Quick meals available in markets are popular among consumers. Generally, these products are not recognized as functional foods owing to nutrient-poor composition. In this study, energy snack bars were developed with different formulations, using puffed quinoa, amaranth, cacao liquor, and coconut oil, and the effects of the addition of commercial vegetal mixtures (VM) on nutritional and functional properties were assessed. VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. The oxygen radical absorbance capacity (ORAC) analyses recorded highest values of free PHC (9392.7 μmol TE/100 g dry weight) in PC65 (concentrate based on a combination of vegetal proteins), whereas the highest bound PHC levels of 47,087 and 46,531 μmol TE/100 g dry weight were observed in PC65 and the control snacks, respectively. Sensorial attributes assessment provided a high score on the hedonic scale, wherein panelists detected no differences among the samples. Altogether, the selection of non-conventional ingredients with high antioxidant activities emerged as a successful strategy to produce sensory acceptable meals.
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Affiliation(s)
- Ana Karen González-Calderón
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Natalia Alejandra García-Flores
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Ana Sofía Elizondo-Rodríguez
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
| | - Mariana Zavala-López
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Silverio García-Lara
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
| | - Néstor Ponce-García
- Faculty of Agricultural Sciences, UAEMex, Campus Universitario ‘El Cerrillo’, El Cerrillo, Piedras Blancas s/n, Toluca 50200, Mexico
| | - Anayansi Escalante-Aburto
- Department of Nutrition, Universidad de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García 66238, Mexico; (A.K.G.-C.); (N.A.G.-F.); (A.S.E.-R.)
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (M.Z.-L.); (S.G.-L.)
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21
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Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives. Foods 2021; 10:foods10092065. [PMID: 34574174 PMCID: PMC8472086 DOI: 10.3390/foods10092065] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 02/04/2023] Open
Abstract
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.
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22
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Hussain N, bt Md Dali AZ, Munawar N. Effects of fat contents and particle size of cocoa nibs on alkaloid composition, antioxidant activities, and volatile compound of concentrated cocoa drink. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Norhayati Hussain
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research InstitutePutra Infoport Serdang Selangor Malaysia
| | - Aisyah Zafirah bt Md Dali
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Nursabrina Munawar
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Alliance of Research and Innovation for Food (ARIF) Universiti Teknologi MARA Kuala Pilah Negeri Sembilan Malaysia
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23
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How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans? Molecules 2021; 26:molecules26133759. [PMID: 34206169 PMCID: PMC8270247 DOI: 10.3390/molecules26133759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 11/21/2022] Open
Abstract
In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.
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Darand M, Hajizadeh Oghaz M, Hadi A, Atefi M, Amani R. The effect of cocoa/dark chocolate consumption on lipid profile, glycemia, and blood pressure in diabetic patients: A meta-analysis of observational studies. Phytother Res 2021; 35:5487-5501. [PMID: 34089280 DOI: 10.1002/ptr.7183] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 04/21/2021] [Accepted: 05/18/2021] [Indexed: 11/12/2022]
Abstract
Due to the increasing rate of cardiovascular disease and related risk factors in the worldin recent decades, the present meta-analysis was performed to investigate the effects ofcocoa/chocolate consumption on lipid profile, glycemia, and blood pressure control in diabetic patients. A systematic search of the databases PubMed, Scopus, Web of Science, and Cochran Library was performed up to July 2020. All randomized controlled trials (RCTs) using cocoa/dark chocolate in diabetic patients were included in the study. The search results were limited to English-language publications. Eight RCTs, including 433 participants, were selected for this meta-analysis. Pooled analysis indicated a significant reduction in low-density lipoprotein cholesterol LDL-c levels (WMD: -15.49 mg/dl; 95% CI: -24.56, -6.42, p = .001) and fasting blood sugar (FBS) concentrations (WMD: -6.88 mg/dl; 95% CI: -13.28, -0.48, p = .03) following cocoa/dark chocolate consumption. The analysis of papers included in current study indicates that the consumption of cocoa/dark chocolate reduced the serum fasting blood glucose (FBS) and LDL cholesterol concentrations. However, further high quality trials are essential for confirming the clinical efficacy of cocoa/dark chocolate consumption on complete metabolic profile.
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Affiliation(s)
- Mina Darand
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoomeh Hajizadeh Oghaz
- Department of Nutrition and Health Sciences, College of Education and Human Sciences, University of Nebraska-Lincoln, Nebraska, USA
| | - Amir Hadi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoumeh Atefi
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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Anyidoho EK, Teye E, Agbemafle R, Amuah CLY, Boadu VG. Application of portable near infrared spectroscopy for classifying and quantifying cocoa bean quality parameters. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15445] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elliot K. Anyidoho
- Department of Agricultural Engineering School of Agriculture College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana
- Cocoa Health and Extension DivisionGhana Cocoa Board Elubo Ghana
| | - Ernest Teye
- Department of Agricultural Engineering School of Agriculture College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana
| | - Robert Agbemafle
- Department of Laboratory Technology School of Physical Sciences College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana
| | - Charles L. Y. Amuah
- Department of Physics, Laser and Fibre Optics Centre School of Physical Sciences College of Agriculture and Natural Sciences University of Cape Coast Cape Coast Ghana
| | - Vida Gyimah Boadu
- Department of Hospitality and Tourism Education University of Education Winneba Ghana
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26
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Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021; 26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023] Open
Abstract
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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Affiliation(s)
- Bogumiła Urbańska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
- Correspondence:
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Karolina Szulc
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
| | - Irina Pochitskaya
- The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 29. Kozlova St., 220037 Minsk, Belarus;
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
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Lavorgna M, Pacifico S, Nugnes R, Russo C, Orlo E, Piccolella S, Isidori M. Theobromacacao Criollo var. Beans: Biological Properties and Chemical Profile. Foods 2021; 10:foods10030571. [PMID: 33803449 PMCID: PMC8001065 DOI: 10.3390/foods10030571] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
Theobroma cacao provides precious products such as polyphenol-rich beans that are useful for nutraceutical purposes. The geographical area may influence the chemical composition of raw cocoa beans in terms of the polyphenols and biological qualities of the products. This work aimed to investigate the biological properties and the chemical composition of two different samples of Criollo var. cocoa raw beans coming from two areas (Indonesia; Peru). Beans underwent biphasic extraction obtaining lipophilic and hydroalcoholic extracts. The extracts were tested for antiradical, antimutagenic, and antigenotoxic effects. Cell viability inhibition toward breast, gastric/esophageal colorectal adenocarcinoma, and hepatoblastoma human cell lines was evaluated. Extracts were chemically investigated through UV-Vis spectroscopy and ultra-high-pressure liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QqTOF MS/MS). Results showed that the Indonesian bean hydroalcoholic extracts were able to scavenge 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cation radical better than the Peruvian hydroalcoholic extracts (ECs50: 72.63 vs. 322.20 μg/mL). Extracts showed antimutagenic and antigenotoxic activity. The viability inhibitory effect on breast and hepatic cancer cells was reached only for the Indonesian hydroalcoholic extracts at hundreds of μg/mL. Phenylpropenoyl-L-amino acids, hydroxycinnamoyl aminoacids conjugates, and procyanidin compounds were found mainly in the hydroalcoholic extracts, whereas fatty acids and lyso-phospholipids were found mainly in lipophilic fractions. Fatty acid and (epi)catechins appeared to be affected by different environmental conditions of the geographical areas.
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Puchol-Miquel M, Palomares C, Barat JM, Perez-Esteve É. Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Oracz J, Żyżelewicz D. Antioxidants in Cocoa. Antioxidants (Basel) 2020; 9:antiox9121230. [PMID: 33291593 PMCID: PMC7761840 DOI: 10.3390/antiox9121230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 12/02/2020] [Indexed: 01/28/2023] Open
Abstract
Cocoa beans are the seeds of the tropical tree Theobroma cacao L [...].
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Halib H, Ismail A, Mohd Yusof BN, Osakabe N, Mat Daud ZA. Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review. Nutrients 2020; 12:nu12123695. [PMID: 33266002 PMCID: PMC7760201 DOI: 10.3390/nu12123695] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/25/2020] [Accepted: 11/25/2020] [Indexed: 12/24/2022] Open
Abstract
Obesity remains a major public health problem due to its increasing prevalence. Natural products have become common as adjunct therapeutic agents for treating obesity and preventing metabolic diseases. Cocoa and its products are commonly consumed worldwide. Dark chocolate, a rich source of polyphenols, has received attention lately for its beneficial role in the management of obesity; however, conflicting results are still being reported. This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. This review includes epidemiological and human studies that were published in English over the last 10 years. Our review of the current literature indicates that epidemiological and human trials with obese adults have shown inconsistent results, which may be due to the different populations of subjects, and different types of cocoa products and doses used for intervention. Studies among obese adults are mainly focusing on obese individuals with comorbidities, as such more studies are needed to elucidate the role of cocoa polyphenols in weight control and preventing the risk of chronic diseases among obese individuals without comorbidities as well as healthy individuals. Careful adjustment of confounding factors would be required. The effects of cocoa and dark chocolate intake on obese adults were discussed, and further research is warranted to identify the gaps.
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Affiliation(s)
- Hasmiza Halib
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (H.H.); (B.-N.M.Y.)
- School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Terengganu 21300, Malaysia
| | - Amin Ismail
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia;
- Research Center of Excellent (RCoE) Nutrition and Non-communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Barakatun-Nisak Mohd Yusof
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (H.H.); (B.-N.M.Y.)
- Research Center of Excellent (RCoE) Nutrition and Non-communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Naomi Osakabe
- Department of Bio-Science and Engineering, Shibaura Institute of Technology, Saitama 337-5780, Japan;
| | - Zulfitri Azuan Mat Daud
- Department of Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia; (H.H.); (B.-N.M.Y.)
- Research Center of Excellent (RCoE) Nutrition and Non-communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Correspondence: ; Tel.: +603-97692431
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Sensory Analysis of Post-Exercise Coffee or Cocoa Milk Beverages for Endurance Athletes. BEVERAGES 2020. [DOI: 10.3390/beverages6040061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Beverage strategies with balanced carbohydrate and protein supply are important for athletes’ recovery. Cow’s milk with added bioactive compounds present in coffee and cocoa facilitates glucose metabolism and may help post-workout glycogen recovery. Home-prepared beverages are cost and nutritionally effective strategies. Thus, the objectives were: (1) To develop home-prepared beverages containing nonfat powdered milk and sugar combined with filtered coffee or cocoa powder in balanced amounts for recovery after endurance exercise; and (2) to perform sensory analysis. Sensory evaluation was conducted by an acceptance test, applying nine-point hedonic scale and descriptive analysis, using the check-all-that-apply method (CATA). McNemar’s test and logistic regression with the proportional odds model were employed. The sample included 44 triathletes and 56 runners, of both sexes, 31–70 years old. Both beverages were well accepted by runners and triathletes, with higher acceptance of the coffee beverage (odds ratio coffee vs cocoa 5.232, p=0.0038). There was no significant difference between acceptance of triathletes and runners for the two beverages. The descriptive sensory analysis (CATA) resulted in slightly different characterizations between the two beverages. Both beverages were well accepted and characterized by the athletes, who can supply different options of post-workout beverages according to individual tastes, composition, and characteristics.
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Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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MELO CWBD, Bandeira MDJ, MACIEL LF, BISPO EDS, SOUZA COD, SOARES SE. Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.43018] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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De Feo M, Paladini A, Ferri C, Carducci A, Del Pinto R, Varrassi G, Grassi D. Anti-Inflammatory and Anti-Nociceptive Effects of Cocoa: A Review on Future Perspectives in Treatment of Pain. Pain Ther 2020; 9:231-240. [PMID: 32314320 PMCID: PMC7203300 DOI: 10.1007/s40122-020-00165-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Indexed: 12/22/2022] Open
Abstract
Cocoa has been reported to have medicinal properties. It contains a wide range of phytochemicals, including polyphenols, which have been shown to exert anti-inflammatory and antioxidant actions, and also to have a positive effect on pain. Other components of cocoa might be able to positively influence pain perception through various mechanisms. Despite encouraging results from preclinical studies, there is a lack of evidence of antinociceptive effects of cocoa from clinical trials in humans. Further research is needed to better identify the active principles in cocoa, to understand the underlying mechanisms of action, and to establish efficacy in humans.
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Affiliation(s)
- Martina De Feo
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Antonella Paladini
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Claudio Ferri
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Augusto Carducci
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Rita Del Pinto
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Giustino Varrassi
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy
| | - Davide Grassi
- Department of Life, Health, and Environmental Sciences, University of L'Aquila, Viale S Salvatore, Delta 6 Medicina, 67100, L'Aquila, Italy.
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Rojo-Poveda O, Barbosa-Pereira L, Zeppa G, Stévigny C. Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential. Nutrients 2020; 12:E1123. [PMID: 32316449 PMCID: PMC7230451 DOI: 10.3390/nu12041123] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/11/2020] [Accepted: 04/15/2020] [Indexed: 01/07/2023] Open
Abstract
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.
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Affiliation(s)
- Olga Rojo-Poveda
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;
| | - Giuseppe Zeppa
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy
| | - Caroline Stévigny
- RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium
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Cocoa powder and catechins as natural mediators to modify carbon-black based screen-printed electrodes. Application to free and total glutathione detection in blood. Talanta 2020; 207:120349. [DOI: 10.1016/j.talanta.2019.120349] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/08/2019] [Accepted: 09/11/2019] [Indexed: 02/07/2023]
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Sub-Chronic Consumption of Dark Chocolate Enhances Cognitive Function and Releases Nerve Growth Factors: A Parallel-Group Randomized Trial. Nutrients 2019; 11:nu11112800. [PMID: 31744119 PMCID: PMC6893800 DOI: 10.3390/nu11112800] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 01/18/2023] Open
Abstract
Previous research has shown that habitual chocolate intake is related to cognitive performance and that frequent chocolate consumption is significantly associated with improved memory. However, little is known about the effects of the subchronic consumption of dark chocolate (DC) on cognitive function and neurotrophins. Eighteen healthy young subjects (both sexes; 20-31 years old) were randomly divided into two groups: a DC intake group (n = 10) and a cacao-free white chocolate (WC) intake group (n = 8). The subjects then consumed chocolate daily for 30 days. Blood samples were taken to measure plasma levels of theobromine (a methylxanthine most often present in DC), nerve growth factor (NGF), and brain-derived neurotrophic factor, and to analyze hemodynamic parameters. Cognitive function was assessed using a modified Stroop color word test and digital cancellation test. Prefrontal cerebral blood flow was measured during the tests. DC consumption increased the NGF and theobromine levels in plasma, enhancing cognitive function performance in both tests. Interestingly, the DC-mediated enhancement of cognitive function was observed three weeks after the end of chocolate intake. WC consumption did not affect NGF and theobromine levels or cognitive performance. These results suggest that DC consumption has beneficial effects on human health by enhancing cognitive function.
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Roda A, Lambri M. Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period. Nutrients 2019; 11:E2719. [PMID: 31717543 PMCID: PMC6893601 DOI: 10.3390/nu11112719] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/25/2019] [Accepted: 10/29/2019] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time span from production to the best before date, which was a period of 18 months in this study. METHODS Humidity, ash, pH, acidity, fiber, carotenoids, retinols, tocopherols, sugars, proteins, theobromine, caffeine, polyphenols, fats, the peroxide value, organic acids, and volatile compounds, along with the sensory profile, were monitored at 18-week intervals for 18 months under conditions simulating a factory warehouse or a point of sale. RESULTS At the end of the storage period, more polyphenols were lost (64% and 87%) than vitamin E (5% and 14%) in cocoa mass and cocoa powder, respectively. Conversely, a greater loss in vitamin E (34% and 86%) than in polyphenols (19% and 47%) was shown in the hazelnut paste and gianduja chocolate, respectively. The sensory profiling of cocoa mass, cocoa powder, and hazelnut paste revealed increases in grittiness and astringency, as well as decreases in melting, bitterness, and toasted aroma. Moreover, in the hazelnut paste and gianduja chocolate, oiliness increased with a toasted and caramel aroma. Furthermore, dark chocolate was more gritty, acidic, and bitter. Milk chocolate lost its nutty aroma but maintained its sweetness and creaminess. CONCLUSIONS These results should contribute an important reference for companies and consumers, in order to preserve the antioxidants and understand how antioxidants and sensory properties change from the date of production until the best before date.
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Affiliation(s)
| | - Milena Lambri
- DiSTAS—Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
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Kiniwa R, Miyake M, Kimura SI, Itai S, Kondo H, Iwao Y. Development of muco-adhesive orally disintegrating tablets containing tamarind gum-coated tea powders for oral care. INTERNATIONAL JOURNAL OF PHARMACEUTICS-X 2019; 1:100012. [PMID: 31517277 PMCID: PMC6733284 DOI: 10.1016/j.ijpx.2019.100012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 03/07/2019] [Accepted: 04/03/2019] [Indexed: 11/17/2022]
Abstract
The aim of this study was to design and evaluate muco-adhesive orally disintegrating tablets manufactured by microwave irradiation and containing polysaccharide. We prepared orally disintegrating tea tablets (ODTTs) containing a 1 w/w% mass fraction of one of five polysaccharides (gum arabic, carrageenan, guar gum, tamarind gum, or pectin) and evaluated the swelling degree, tablet hardness, friability, disintegration time, and adhesive properties. All tablets had a swelling degree of about 1 mm, a hardness of over 13 N, and a friability degree of <1%. Tablets containing gum arabic and tamarind gum had disintegration times of 30 s or less and satisfied requirements as orally disintegrating tablets. This could be attributed to their high void contents, which allowed for water penetration. The adhesive properties and particle retention ratios were highest in ODTTs containing tamarind gum, which was thought to be caused by the rapid disintegration and high viscosity of the tamarind gum itself. When we investigated changing the mass fraction of tamarind gum, we found 1 w/w% was most suitable for rapid disintegration and high adhesiveness. The ODTTs containing 1 w/w% tamarind gum showed significant growth inhibition towards Streptococcus mutans. Therefore, microwave irradiation technology and addition of tamarind gum could be used to manufacture muco-adhesive orally disintegrating tablets for oral care.
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Affiliation(s)
- Rika Kiniwa
- Laboratory of Pharmaceutical Engineering and Drug Delivery Science, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Masaki Miyake
- Laboratory of Microbiology and Immunology, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Shin-ichiro Kimura
- Laboratory of Pharmaceutical Engineering and Drug Delivery Science, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Shigeru Itai
- Laboratory of Pharmaceutical Engineering and Drug Delivery Science, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Hiromu Kondo
- Laboratory of Pharmaceutical Engineering and Drug Delivery Science, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
| | - Yasunori Iwao
- Laboratory of Pharmaceutical Engineering and Drug Delivery Science, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
- Corresponding author.
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Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar Đ, Miličević B, Šubarić D, Jokić S, Babić J. The Chemistry behind Chocolate Production. Molecules 2019; 24:E3163. [PMID: 31480281 PMCID: PMC6749277 DOI: 10.3390/molecules24173163] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/19/2022] Open
Abstract
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.
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Affiliation(s)
- Veronika Barišić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Antun Jozinović
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Ivana Flanjak
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
| | - Borislav Miličević
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Drago Šubarić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Stela Jokić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
| | - Jurislav Babić
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants (Basel) 2019; 8:antiox8080283. [PMID: 31390779 PMCID: PMC6720223 DOI: 10.3390/antiox8080283] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 12/28/2022] Open
Abstract
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.
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Bottari E, Festa MR, Mazzoni S. Comparison between cocoa and chocolate: characterisation and fatty acid content. Nat Prod Res 2019; 33:2243-2252. [DOI: 10.1080/14786419.2018.1499597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Emilio Bottari
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
| | - Maria Rosa Festa
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
| | - Simone Mazzoni
- Dipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
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44
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Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03333-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Oracz J, Nebesny E, Zyzelewicz D, Budryn G, Luzak B. Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review. Crit Rev Food Sci Nutr 2019; 60:1947-1985. [PMID: 31124371 DOI: 10.1080/10408398.2019.1619160] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cocoa beans and their co-products are a rich source of beneficial compounds for health promotion, including polyphenols and methylxanthines. Knowledge of bioavailability and in vivo bioactivity of these phytochemicals is crucial to understand their role and function in human health. Therefore, many studies concerning bioavailability and bioactivity of cocoa bioactive compound have been done in both in vivo animal models and in humans. This critical review comprehensively summarizes the existing knowledge about the bioavailability and the major metabolic pathways of selected cocoa bioactive compounds (i.e. monomeric flavan-3-ols, procyanidins, anthocyanins, flavonols, phenolic acids, N-phenylpropenoyl-L-amino acids, stilbenes, and methylxanthines). The compiled results indicated that many of these compounds undergo extensive metabolism prior to absorption. Different factors have been suggested to influence the bioavailability of polyphenols and methylxanthines among them the role of gut microbiota, structure of these compounds, food matrix and occurrence of other substances were the most often considered. Aforementioned factors decided about the site where these bioactive compounds are digested and absorbed from the alimentary tract, as well as the pathway by which they are metabolized. These factors also determine of the type of transport through the intestine barrier (passive, involving specific enzymes or mediated by specific transporters) and their metabolic path and profile.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Ewa Nebesny
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Dorota Zyzelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Grazyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Boguslawa Luzak
- Department of Haemostasis and Haemostatic Disorders, Medical University of Lodz, Lodz, Poland
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Hidalgo I, Ortiz A, Sanchez-Pardo M, Garduño-Siciliano L, Hernández-Ortega M, Villarreal F, Meaney E, Najera N, Ceballos GM. Obesity and Cardiovascular Risk Improvement Using Cacao By-Products in a Diet-Induced Obesity Murine Model. J Med Food 2019; 22:567-577. [PMID: 31021307 DOI: 10.1089/jmf.2018.0210] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
In the production of chocolate, only cocoa seeds are used, generating by-products that are generally discarded, increasing the risk of environmental contamination. Given fiber, carbohydrates, proteins, and flavonoid content the use of cacao pod husks can generate nutraceutical products for human consumption. In contrast, obesity represents a major public health problem worldwide. Cacao derivatives are able to modulate overweight and lipid disorders. The objective of present work was to prepare and characterize products using cacao by-products and analyze their effects on altered cardiometabolic risk markers in an obesity model induced by high fat diet and fructose ingestion in rats. The effects of a pellet and extracts made with outer pod husk and kernel husk for 5 weeks were analyzed in an obesity rat model. The treatments significantly decreased body weight by 39%, systolic blood pressure by 27%, triglycerides by 55%, total cholesterol by 24%, low-density lipoprotein cholesterol by 37%, and the triglycerides/high-density lipoprotein ratio by 54%. Cacao by-products improved the metabolic function of obese animals, without causing secondary effects.
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Affiliation(s)
- Isabel Hidalgo
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Alicia Ortiz
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - María Sanchez-Pardo
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - Leticia Garduño-Siciliano
- 2 Laboratory of Biochemical Engineering, National School of Biological Sciences, National Polytechnic Institute, Mexico City, Mexico
| | - Marcela Hernández-Ortega
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Francisco Villarreal
- 3 Department of Medicine, School of Medicine, University of California, San Diego, La Jolla, California
| | - Eduardo Meaney
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Nayelli Najera
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
| | - Guillermo Manuel Ceballos
- 1 Cardiometabolic Comprehensive Laboratory, Research and Postgraduate Studies Section, School of Medicine, National Polytechnic Institute, Mexico City, Mexico
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Barišić V, Flanjak I, Križić I, Jozinović A, Šubarić D, Babić J, Miličević B, Ačkar Đ. Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13057] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Križić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology OsijekJosip Juraj Strossmayer University of Osijek Osijek Croatia
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48
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John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food Chem 2019; 278:786-794. [DOI: 10.1016/j.foodchem.2018.11.108] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 11/09/2018] [Accepted: 11/22/2018] [Indexed: 10/27/2022]
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49
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Dang YKT, Nguyen HVH. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:54-60. [PMID: 30368643 DOI: 10.1007/s11130-018-0700-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Cocoa beans and cocoa products contain considerable amounts of bioactive compounds. Harvesting cocoa fruit too early or too late may have effects on the phenolic and alkaloid concentrations of the cocoa powder. Fermentation, a primary processing used to transform cocoa beans to cocoa powder, may also influence the contents of bioactive compounds. In this study, proanthocyanidins, the major compounds in cocoa polyphenols, caffeine and theobromine of cocoa beans, were evaluated at different maturities at harvest, and with different fermentation durations, with and without the addition of a commercial enzyme, Pectinex® Ultra SP-L. The amounts of proanthocyanidins, caffeine and theobromine, and the antioxidant capacities of the unfermented cocoa beans increased as the fruits matured. The values ranged from 16.12-27.28 g catechin equivalents (CE)/100 g dry weight (DW); 99.66-173.61 mg/100 g DW; 556.39-948.84 mg/100 g DW; 23.23-26.32 mol Trolox equivalents (TE)/100 g DW, respectively. Prolonged fermentation with or without the addition of pectinase, from three to seven days, significantly reduced the amounts of these compounds present. Fermentation using the enzyme significantly reduced the proanthocyanidin content and antioxidant capacity of the cocoa powder, with the overall means decreasing from 8.93-4.93 g CE/100 g DW and from 15.81-12.95 g mol TE/100 g DW, respectively. Two-way ANOVA analyses showed that the proanthocyanidins, caffeine, theobromine contents and the antioxidant capacity of cocoa beans were strongly dependet to their stages of maturity, fermentation methods and fermentation duration.
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Affiliation(s)
- Yen K T Dang
- Food Technology Department, Biotechnology School, International University, Vietnam National University, HCMC, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, 70000, Vietnam
| | - Ha V H Nguyen
- Food Technology Department, Biotechnology School, International University, Vietnam National University, HCMC, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, 70000, Vietnam.
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50
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Relationship between Cocoa Intake and Healthy Status: A Pilot Study in University Students. Molecules 2019; 24:molecules24040812. [PMID: 30813439 PMCID: PMC6412630 DOI: 10.3390/molecules24040812] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 02/12/2019] [Accepted: 02/22/2019] [Indexed: 12/11/2022] Open
Abstract
Due to its polyphenol content, cocoa's potential health effects are attracting much attention, showing, among other things, cardioprotective, anti-inflammatory, anti-obesity, and neuroprotective actions. However, there is very limited information regarding the effect of cocoa on human immunity. This study aimed to establish the relationship between cocoa consumption and health status, focusing on physical activity habits and allergy prevalence in young people. For this, a sample of 270 university students was recruited to complete a food frequency questionnaire, the International Physical Activity Questionnaire (IPAQ), and a lifestyle and health status questionnaire. The results were analysed by classifying the participants into tertiles defined according to their cocoa consumption: low (LC), moderate (MC), and high (HC) consumers. The consumption of cocoa inversely correlated with physical activity and the MC group had significantly less chronic disease frequency than the LC group. The percentage of allergic people in the MC and HC groups was lower than that in the LC group and, moreover, the cocoa intake, especially moderate consumption, was also associated with a lower presence of allergic symptoms. Thus, from these results a positive effect of cocoa intake on allergy can be suggested in the young population.
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