Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

Komes, Draženka; Belščak‐Cvitanović, Ana; Horžić, Dunja; Drmić, Helena; Škrabal, Svjetlana; Miličević, Borislav

doi:10.1007/s11947-011-0630-7

Cited by 11 publications

(7 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The samples were evaluated by a panel of 10 untrained judges, five males and five females between 21 and 50 years old, by a descriptive analysis, using a modified version of the procedure described by Komes et al [27]. The evaluations were conducted the day after the preparation of the samples, in a quiet room with sufficient space between the testers, adequate light and ventilation, and at midmorning (considered the best time before extraneous aromas and odors fill the air).…”

Section: Sensory Evaluationmentioning

confidence: 99%

High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

Ferrentino

Spilimbergo

2015

The Journal of Supercritical Fluids

View full text Add to dashboard Cite

Section: Sensory Evaluationmentioning

confidence: 99%

High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

Ferrentino

Spilimbergo

2015

The Journal of Supercritical Fluids

View full text Add to dashboard Cite

“…Sensory Analysis. Samples were evaluated by a panel of 10 untrained judges, 5 males and 5 females between 21 and 50 years old, using a descriptive analysis based on a modified procedure described by Komes et al [27]. The evaluations were conducted the day after the samples preparation, in a quiet room with sufficient space between the testers, adequate light, and ventilation at mid-morning, considered the best time before extraneous aromas and odours fill the air.…”

Section: Total Phenol and Flavonoidmentioning

confidence: 99%

Quality Attributes of Fresh‐Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Ferrentino

Belščak‐Cvitanović

Komes

et al. 2013

Journal of Chemistry

View full text Add to dashboard Cite

The impact of supercritical CO2(SC-CO2) process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, were studied: 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min. The results highlighted that both conditions induced some effects on product attributes. After 30 min of treatment at 12 MPa and 40°C a decrease of lightness (8%), pH (13%), fat content (24%), total phenol content (29%), flavonoid compounds (49%), antioxidant capacity (30%) and an increase of dry matter (11%) and titratable acidity (51.1%) were observed while polyphenol oxidase (PPO) exhibited 35% and 98.5% inactivation. Peroxidase enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min, respectively. Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated. The study confirms the feasibility of SC-CO2process for the pasteurization of fresh fruits with a firm structure and opens the door to the possibility of exploiting such a technology at industrial level.

show abstract

“…Komes et al. (2011) reported fermented cocoa beans with a value of flavan-3-ols of 113.12 ± 5.76 mg/L, and cocoa nibs obtained by a drying process with a value of 11.92 ± 0.82 mg/L [ 33 ]. In another study, dried beans from different cocoa-growing areas in Colombia presented a quantity of flavan-3-ols equal to 11.240 ± 0.825 mg/g [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential

Garzón

Uribe

Gallego³

et al. 2021

Heliyon

View full text Add to dashboard Cite

Noncommunicable diseases, the leading cause of mortality around the world, are responsible for approximately 75% of premature adult deaths (ages 30–69). To tackle this issue, a healthy diet based on functional foods, including cocoa and its derivatives, has been increasingly promoted. The polyphenols present in cocoa have been of interest due to their antioxidant potential and their possible protective role in the context of noncommunicable diseases, such as diabetes and cardiovascular conditions. However, during cocoa postharvest and industrialization, the concentration of these bioactive compounds is reduced, possibly affecting their health-promoting properties. Therefore, this paper reviews in the literature in this field to find the total polyphenol content in cocoa during the postharvest and industrialization processes in order to define concentration ranges as a reference point for future research. In addition, it discusses in vitro and in vivo studies into the biological antioxidant potential of cocoa and its derivatives. This review covers publications in indexed databases from 2010 to 2020, their data were processed and presented here using box plots. As a result, we identified the concentration ranges of polyphenols depending on the type of matrix, treatment and country, as well as their relationship with the main bioactive compounds present in cocoa that are associated with their possible antioxidant biological potential and health-related benefits.

show abstract

Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

Cited by 11 publications

References 25 publications

High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

Quality Attributes of Fresh‐Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential

Contact Info

Product

Resources

About