Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation

Maldonado-Mateus, Lida Yaneth; Pérez-Burillo, Sergio; Lerma-Aguilera, Alberto; Hinojosa-Nogueira, Daniel; Ruíz-Pérez, Sonia; Gosalbes, María José; Francino, M. Pilar; Rufián-Henares, José Ángel; Cueva, Silvia Pastoriza de la

doi:10.1039/d1fo01155c

Cited by 20 publications

(14 citation statements)

References 49 publications

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“…Furfural, a compound resulting from the thermal treatment during the processing of cocoa and related to the breakdown of carbohydrates, with a sweet-caramel-like aroma [33], was only identified in the fine-flavor cocoa submitted to OD, probably due to the higher temperatures reached for a longer time with this technique and the susceptibility of this type of cocoa to carbohydrate degradation.…”

Section: Drying Techniquementioning

confidence: 99%

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Solórzano

Disca

Muñoz–Redondo

et al. 2023

Foods

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Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.

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Section: Drying Techniquementioning

confidence: 99%

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Solórzano

Disca

Muñoz–Redondo

et al. 2023

Foods

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“…Furfural is a food additive with a unique scent and is found at relatively high concentrations in coffee (about 2–20 μmol/L) ( Chaichi et al, 2015 ), hot chocolate (about 50 μmol/L) ( Maldonado-Mateus et al, 2021 ), and other baked goods. According to our findings, appropriate intake of certain foods or beverages with a low furfural concentration in conjunction with drinking alcohol may help to improve the ethanol metabolism in the body and thus prevent ALD ( Figure 5 ).…”

Section: Discussionmentioning

confidence: 99%

Furfural Produces Dose-Dependent Attenuating Effects on Ethanol-Induced Toxicity in the Liver

et al. 2022

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Background: Alcohol-associated liver disease (ALD) increases the health burden worldwide, but effective drugs to prevent ALD are lacking. Furfural is a small molecule that can limit alcohol production in microorganisms and may have the capacity to attenuate ethanol-induced toxicity.Methods: Human HepG2 cells were incubated with ethanol and furfural, and cell viability, NAD+/NADH ratio, and mitochondrial function assays were performed. RNA sequencing (RNA-seq) data were used to annotate enriched pathways, and these findings were confirmed by reverse transcription-quantitative PCR (RT–qPCR) and Western blotting. C57BL/6J mice were fed a Lieber-DeCarli liquid diet. After 4 weeks, biochemical analysis of mouse serum and histological analysis of mouse livers were performed.Results: Different concentrations of furfural exerted different effects on mitochondria: low-dose furfural reduced reactive oxygen species (ROS) production, maintained mitochondrial transmembrane potential, and inhibited apoptosis pathway activation, while high-dose furfural led to the opposite effects. In mice, furfural mitigated transaminase increases and attenuated the lipid metabolism disorder that had been induced by ethanol.Conclusion: Low-dose furfural reduced ethanol-induced toxicity in the liver. Consuming food or beverages containing the appropriate level of furfural when drinking alcohol may be a convenient and useful way to prevent ALD.

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“…Phenolic compounds in cocoa are metabolized in both the small and large intestine to produce metabolites that affect human health. [ 41 , 45 , 46 ].…”

Section: Flavan-3-olsmentioning

confidence: 99%

Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota

et al. 2023

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Oxidative stress causes various diseases, such as type II diabetes and dyslipidemia, while antioxidants in foods may prevent a number of diseases and delay aging by exerting their effects in vivo. Phenolic compounds are phytochemicals such as flavonoids which consist of flavonols, flavones, flavanonols, flavanones, anthocyanidins, isoflavones, lignans, stilbenoids, curcuminoids, phenolic acids, and tannins. They have phenolic hydroxyl groups in their molecular structures. These compounds are present in most plants, are abundant in nature, and contribute to the bitterness and color of various foods. Dietary phenolic compounds, such as quercetin in onions and sesamin in sesame, exhibit antioxidant activity and help prevent cell aging and diseases. In addition, other kinds of compounds, such as tannins, have larger molecular weights, and many unexplained aspects still exist. The antioxidant activities of phenolic compounds may be beneficial for human health. On the other hand, metabolism by intestinal bacteria changes the structures of these compounds with antioxidant properties, and the resulting metabolites exert their effects in vivo. In recent years, it has become possible to analyze the composition of the intestinal microbiota. The augmentation of the intestinal microbiota by the intake of phenolic compounds has been implicated in disease prevention and symptom recovery. Furthermore, the “brain–gut axis”, which is a communication system between the gut microbiome and brain, is attracting increasing attention, and research has revealed that the gut microbiota and dietary phenolic compounds affect brain homeostasis. In this review, we discuss the usefulness of dietary phenolic compounds with antioxidant activities against some diseases, their biotransformation by the gut microbiota, the augmentation of the intestinal microflora, and their effects on the brain–gut axis.

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Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation

Abstract: Cocoa is a highly consumed food with beneficial effects for human health. Cocoa roasting has an important influence on its sensory and nutritional characteristics; therefore, roasting could play also a...

Cited by 20 publications

References 49 publications

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Furfural Produces Dose-Dependent Attenuating Effects on Ethanol-Induced Toxicity in the Liver

Dietary Phenolic Compounds: Their Health Benefits and Association with the Gut Microbiota

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