Open Agriculture,
Journal Year:
2024,
Volume and Issue:
9(1)
Published: Jan. 1, 2024
Abstract
Improving
the
process
efficiency
is
still
a
challenge
in
alkalization
of
cocoa
powder.
This
research
aims
to
study
effect
ultrasonic-
and
microwave-assisted
on
quality
attributes
Three
levels
duration
were
used
(5,
10,
15
min),
then
physical
antioxidant
properties
powder
evaluated.
The
results
show
that
more
effective
improving
powder’s
darkness
red
intensity
than
conventional
process.
produced
using
significantly
improved
pH
7.59,
solubility
from
20
28%
wetting
time
almost
twice,
depending
type
However,
both
advanced
methods
caused
significant
decrease
total
phenols,
flavonoids,
activity
by
about
35,
22,
38%,
respectively,
compared
method.
provides
further
information
potential
use
ultrasonication
microwave
techniques,
particularly
processing
has
not
been
explored
previously.
LWT,
Journal Year:
2024,
Volume and Issue:
198, P. 115950 - 115950
Published: March 11, 2024
Orange
peel
by-product
is
a
known
source
of
bioactive
compounds
with
several
health
benefits.
This
study
focuses
on
optimizing
the
conditions
for
pulsed
electric
field
(PEF)
technology
as
pretreatment
to
obtain
extracts
rich
in
phenolic
from
orange
peel.
A
Box-Behnken
design
15
experiments
3
independent
factors
(field
energy,
number
pulses
and
pulse
width)
was
performed.
The
content
extracted
by
ultrasound
analyzed
HPLC-ESI-TOF-MS.
Optimum
were
1.4
kV/cm
30
110
μs
achieving
recovery
40.8
mg/g
dry
weight
compounds,
27.5%
higher
than
obtained
without
PEF.
Besides,
hesperidin
narirutin
increased
29.4
38.9%,
respectively.
For
antioxidant
assays
also
significative
increments
(≥53%)
achieved.
combination
optimized
PEF
pre-treatment
extraction
has
let
enriched
polyphenols
activity.
Food & Function,
Journal Year:
2024,
Volume and Issue:
15(16), P. 8310 - 8329
Published: Jan. 1, 2024
Cocoa
is
widely
known
for
its
health
benefits,
but
neurocognitive
impact
remains
underexplored.
This
preclinical
study
aimed
to
investigate
the
effects
of
cocoa
and
polyphenols
on
hippocampal
neuroplasticity,
cognitive
function
emotional
behavior.
Seventy
young-adult
C57BL/6JRj
male
female
mice
were
fed
either
a
standard
diet
(CTR)
or
enriched
with
10%
high-phenolic
content
(HPC)
low-phenolic
(LPC)
at
least
four
weeks.
In
first
experiment,
behavioral
tests
assessing
exploratory
behavior,
responses
hippocampal-dependent
memory
conducted
weeks
into
diet,
followed
by
animal
sacrifice
week
later.
Adult
neurogenesis
brain-derived
neurotrophic
factor
(BDNF)
expression
in
hippocampus
prefrontal
cortex
evaluated
using
immunohistochemistry
western
blot.
different
synaptic
response,
long-term
potentiation
presynaptic-dependent
short-term
plasticity
studied
electrophysiology.
Cocoa-enriched
diets
had
minimal
activity
anxiety-like
except
reduced
locomotion
LPC
group.
Only
HPC
enhanced
object
recognition
memory,
while
place
spatial
navigation
remained
unaffected.
The
also
increased
adult
neurogenesis,
boosting
proliferation,
survival
number
young
adult-born
neurons.
However,
both
cocoa-enriched
immobility
forced
swimming
test
BDNF
expression.
Hippocampal
electrophysiology
revealed
no
alterations
neuroplasticity
among
diets.
results
mostly
unaffected
sex.
Overall,
demonstrated
greater
potential
regarding
neuroplastic
suggesting
key
role
flavanols
dietary
interventions
enhancing
brain
health.
LWT,
Journal Year:
2024,
Volume and Issue:
201, P. 116257 - 116257
Published: May 27, 2024
The
factors
influencing
consumer
acceptability
of
hot
cocoa-based
beverages
prepared
with
pure
cocoa
powders
were
studied.
Five
samples
originating
from
various
regions
selected,
including
both
alkalized
and
non-alkalized
(natural)
powders,
regular
fat-reduced
powders.
Sensory
evaluation
the
was
conducted
using
a
5-point
just-about-right
(JAR)
scale
9-point
hedonic
scale,
total
116
participants
involved
in
study.
Principal
Component
Analysis
(PCA)
highlighted
relationship
between
alkalization,
fat
content,
phenolic
composition.
Alkalized
received
higher
scores
than
natural
ones
color
(6.9
vs
5.6),
smell
(5.9
5.7),
flavor
(5.8
4.9),
texture
(6.0
5.7)
overall
5.2),
all
categories,
while
low-fat
evaluated
less
favorably
powder
(6.6
5.8),
(6.3
5.4),
4.8),
(6.2
5.6)
(6.1
5.1).
Additionally,
A
content
above
30
g
GAE/kg
d.w.
resulted
decreased
preference.
Comprehensive
insights
on
effect
reduction
alkalization
process
physicochemical
sensory
properties
are
provided,
contributing
to
intricate
array
products.
It
is
important
note
that
origin
may
also
influence
composition,
underscoring
need
for
further
studies
explore
this
variable.
Cocoa
(Theobroma
Cacao,
L.)
represents
an
important
market
that
gained
relevance
and
became
esteemed
commodity
thanks
to
cocoa
powder,
chocolate,
other
related
products.
This
work
has
analyzed
59
powder
samples
from
the
European
market.
Three
distinct
subgroups
were
identified:
organic
or
conventional,
alkalized
not
alkalized,
raw
roasted
processing.
The
impact
of
technological
process
was
evaluated
on
pH,
color,
compositional
traits,
as
content
biogenic
amines
salsolinol.
phenolic
fraction
also
investigated
trough
both
common
emerging
methods.
Results
depict
influence
agronomical
practices
(organic/conventional)
did
affect
significatively
(p<0.05)
composition
powders;
similarly,
roasting
discriminative
for
compounds
traced.
On
hand,
alkalinization
greatly
impacted
no
matter
provenience,
obtention,
processes,
resulting
reducing
treated
samples.
Principal
components
analysis
confirmed
alkali
acts
composition,
but
bioactives
molecules
(BAs
salsolinol).
All
resulted
safe
while
powders
have
a
great
reduction
in
beneficial
biocompounds.
A
novel
strategy
could
be
emphasize
non-alkalized
label,
meet
demand
more
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
23, P. 101651 - 101651
Published: July 16, 2024
Cocoa
can
undergo
an
alkalization
process
to
enhance
its
color
and
solubility.
It
reduces
astringency
alters
composition,
particularly
in
the
phenolic
compound
content,
which
is
related
cocoa
health
benefits.
This
study
aimed
investigate
impact
of
on
composition
seven
commercial
powders.
A
liquid
chromatography-based
metabolomic
approach
was
employed
assess
metabolic
differences
between
alkalized
non-alkalized
Supervised
orthogonal
partial
least
squares
discriminant
analysis
(OPLS-DA)
used
identify
most
discriminating
variables
groups.
feature-based
molecular
network
(FBMN)
explore
chemical
space.
Three
hundred
forty-seven
metabolites
were
obtained
as
discriminant,
among
60
tentatively
annotated.
Phenolic
compounds,
lysophosphatidylethanolamines,
amino
acids,
their
derivatives
significantly
reduced
cocoas.
In
contrast,
fatty
acids
increased
with
alkalization.
Despite
variability
cocoas,
chemometrics
allowed
elucidation
alterations
induced
specifically
by
composition.
Antioxidants,
Journal Year:
2023,
Volume and Issue:
12(7), P. 1409 - 1409
Published: July 11, 2023
Avocado
peel
and
seed
are
the
main
by-products
of
avocado
processing
considered
as
promising
sources
phenolic
compounds
with
biological
activities.
Thus,
this
research
focuses
on
establishment,
for
first
time,
ultrasound-assisted
extraction
flavan-3-ols
high
antioxidant
activity
from
using
a
sonotrode.
Indeed,
2
Box-Behnken
designs
were
performed
15
experiments,
each
design
having
three
independent
factors
(ratio
ethanol/water
(v/v),
time
(min)
amplitude
(%)).
In
both
models,
responses
included
total
procyanidins
(flavan-3-ols)
measured
via
HPLC-FLD
DPPH,
ABTS
FRAP.
The
results
showed
that
applying
sonotrode
method
could
increase
recovery
by
54%
62-76%
compared
to
ultrasound
bath
technology.
Therefore,
technology
was
demonstrated
be
non-thermal,
low
time-consuming
scalable
allowed
used
functional
ingredients.
