ArticleFoods (Basel, Switzerland)2023
Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 10 citations in OpenAlex.
- Antibacterial Activity of Nanoemulsions Prepared with Essential and Seed Oils Against Isolated Bacteria from Rainbow Trout (Foods (Basel, Switzerland) · 2026Article
- Cocoa Bean Shell as a Functional Food By-Product: Antioxidant Potential and Toxicological Thresholds inFood science & nutrition · 2026Article
- Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery Products.Foods (Basel, Switzerland) · 2026Article
- Green Extraction of Bioactive Compounds from Plant-Based Agri-Food Residues: Advances Toward Sustainable Valorization.Plants (Basel, Switzerland) · 2025Review
- The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.Foods (Basel, Switzerland) · 2024Article
- Who Cares about Biogenic Amines?Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The cocoa shell (CS) is being incorporated into different food products due to its recognized content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive compounds that manage to be transferred to the infusion have yet to be clearly known, i.e., what is really available to the consumer. In this study, CS was obtained from toasted Colombian Criollo cocoa beans. Three particle sizes (A: >710 µm; B: >425 and <710 µm; C: <425 µm) were evaluated in the CSI, which was traditionally prepared by adding CS to hot water (1%). The decrease in particle size increased the antioxidant capacity (DPPH and ABTS) and the total phenolic compounds. A significant effect (
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Registered trials
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