ArticleFoods (Basel, Switzerland)2020
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 44 citations in OpenAlex.
- Modulating the Bioavailability and Bioaccessibility of Polyphenolic Compounds and Enhancing Health-Promoting Properties Through the Addition of Herbal Extracts to a Functional Beverage.Molecules (Basel, Switzerland) · 2025Article
- High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract.Journal of agricultural and food chemistry · 2025Article
- Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects.Foods (Basel, Switzerland) · 2024Article
- Development of Novel Honey- and Oat-Based Cocoa Beverages-A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.Foods (Basel, Switzerland) · 2023Article
- Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications.Antioxidants (Basel, Switzerland) · 2023Review
- Enhancement of the Functional Properties of Mead Aged with Oak (Molecules (Basel, Switzerland) · 2022Article
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- Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain.Foods (Basel, Switzerland) · 2022Review
- Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Viability ofCurrent research in food science · 2022Article
- Chemometric Classification of Cocoa Bean Shells Based on Their Polyphenolic Profile Determined by RP-HPLC-PDA Analysis and Spectrophotometric Assays.Antioxidants (Basel, Switzerland) · 2021Article
- Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis.Foods (Basel, Switzerland) · 2021Article
- Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models.Antioxidants (Basel, Switzerland) · 2020Article
- Antioxidant Effects of Hemp (Antioxidants (Basel, Switzerland) · 2020Article
- Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.
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