Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

Area of Science:

• Food Science
• Nutritional Biochemistry
• Sustainable Chemistry

Background:

• Cocoa bean shell (CBS) is a major, underutilized by-product of the cocoa industry, comprising 12-20% of the bean.
• CBS possesses desirable sensory attributes and is rich in dietary fiber and polyphenols, suggesting potential as a functional food ingredient.

Purpose of the Study:

• To investigate the impact of cocoa bean shell particle size and extraction techniques on the chemical composition and consumer acceptance of functional beverages.
• To identify optimal parameters for maximizing health benefits and consumer appeal in CBS-based beverages.

Main Methods:

• Utilized five distinct particle sizes of CBS powder and six household extraction methods for beverage preparation.
• Analyzed physico-chemical properties, methylxanthine and polyphenol content (HPLC-PDA), antioxidant capacity, and antidiabetic activity (α-glucosidase inhibition).
• Conducted consumer acceptance testing for the developed functional beverages.

Main Results:

• Beverages achieved high total phenolic content (up to 1803.83 mg GAE/L) and significant antioxidant capacity (up to 7.29 mmol TE/L).
• Demonstrated notable antidiabetic properties, with up to 52.0% α-glucosidase inhibition, linked to identified phenolic compounds and methylxanthines.
• Consumer acceptance results suggest CBS is a viable ingredient for novel functional beverages.

Conclusions:

• Particle size and extraction method significantly influence the functional properties and consumer acceptance of cocoa bean shell beverages.
• CBS is a promising ingredient for developing functional beverages with substantial health benefits, including antioxidant and antidiabetic effects.
• Valorizing CBS in functional beverages offers a sustainable approach to managing cocoa industry by-products, reducing waste and economic impact.