Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Sensory Science

Background:

• Cocoa shell (CS) is a byproduct rich in bioactive compounds, increasingly used in food products.
• The specific bioactive compounds and their bioavailability in cocoa shell infusions (CSI) require further clarification.
• Understanding the impact of processing on CSI quality is crucial for consumer health and product development.

Purpose of the Study:

• To investigate the effect of cocoa shell particle size on the extraction of bioactive compounds in CSI.
• To evaluate the impact of particle size on the antioxidant capacity and sensory attributes of CSI.
• To assess the safety profile of CSI concerning biogenic amines, ochratoxin A, and microbial load.

Main Methods:

• Cocoa shell from Colombian Criollo beans was processed into three particle sizes: >710 µm, >425 to <710 µm, and <425 µm.
• Cocoa shell infusions (CSI) were prepared using a traditional hot water extraction method (1% CS concentration).
• Analyses included antioxidant capacity (DPPH, ABTS), total phenolic compounds, volatile organic compounds, biogenic amines, ochratoxin A, microbial load, and sensory evaluation.

Main Results:

• Decreasing particle size significantly increased antioxidant capacity and total phenolic content in CSI.
• Smaller particle sizes led to increased bitterness, acidity, and astringency, linked to higher epicatechin, melanoidins, and proanthocyanidins.
• CSI aroma was dominated by specific volatile compounds with minor variations across particle sizes.
• Safety analyses confirmed CSI poses no public health risk.

Conclusions:

• Reducing CS particle size is an effective strategy to enhance the functional properties and quality of CSI.
• Optimized particle size can maximize the extraction of beneficial bioactive compounds for improved health benefits.
• CSI represents a safe and potentially valuable food ingredient derived from cocoa processing waste.