In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

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.

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

“…As reported previously in other works on CBS functional compound extraction [ 15 ], the RSA was highly correlated with TPC, TFC, and TTC, and varied proportionally to those. Again, the RSA results of our samples were in line with the values previously obtained for other functional foods developed with CBS, such as different CBS-based beverages (1–7.29 μmol TE/mL) [ 14 , 17 ], drinking yogurt with added CBS extract (up to 1.92 μmol TE/mL) [ 24 ], or functional cakes where CBS was used as a fat replacement (1–4.8 μmol TE/g) [ 27 ].…”

“…For the S20 and T20 biscuits, TPC values ranged from 0.41 to 0.59 mg GAE/g, while samples with the equivalent quantity of CBS alone gave TPC values of 1.50–2.73 mg GAE/g. These values are in accordance with those obtained by different researchers for other functional foods containing similar recovered ingredients, such as biscuits containing 4.2% coffee fiber from spent coffee grounds (up to 8.98 mg GAE/g of biscuit digest) [ 23 ], drinking yogurt containing CBS extract (1.31–2.01 mg GAE/mL) [ 24 ], and different CBS-based beverages (0.3–1.8 mg GAE/mL) [ 14 , 17 ].…”

“…Five grams of each sample underwent in vitro gastrointestinal digestion. The simulated digestion was performed following the three-stage model (oral, gastric, and intestinal phases) proposed by the INFOGEST consortium and described by Minekus et al [ 13 ] with the slight modifications described in [ 14 ]. Briefly, during the oral phase (2 min), samples were mixed at 37 °C in a SW-20 water bath (Julabo GmbH, Seelbach, Germany) with an electrolyte solution to simulate salivary fluid and with amylase enzyme.…”

Antioxidant Effects of Hemp (Cannabis sativa L.) Inflorescence Extract in Stripped Linseed Oil

“…In particular, apigenin, chlorogenic acid, ferulic acid, luteolin, quercetin, N -trans-caffeoyltyramine, p -coumaric acid, cannflavin A, catechin, cannflavin B, epicatechin, and quercetin-3-glucoside (ranging 8.7–126.1 mg/kg) are the most recurrent polyphenols in the inflorescences of Carmagnola variety [ 23 ]. Polyphenols can play a fundamental role in human health, due to their antioxidant properties and their ability to modulate or inhibit certain enzymes such as lipoxygenases [ 42 ]. The TPC found in the present study was slightly lower compared with that reported by Izzo et al [ 23 ] in the Carmagnola cultivar of hemp inflorescence extracted with methanol (ranged 26.3–41.5 mg GAE/g).…”

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

“…In this work, a special focus is given to the CBS antidiabetic aspect, which, in the case of CBS polyphenols, has been demonstrated to be caused by insulin secretion regulation, pancreatic cell protection, inhibition of glucose degradation enzymes, and insulin sensitivity enhancement, among other effects [7]. Indeed, some researchers have taken advantage of this fact for the development of functional beverages with antidiabetic properties [14,15]. In the case of CBS dietary fiber, some studies have reported that its antidiabetic properties are due to its capacity to absorb glucose during gastrointestinal digestion, retarding its diffusion and absorption through the intestinal wall [7].…”