An upgrade in cocoa alkalization: Functional changes, chemistry and new perspectives

Cocoa powder is a globally appreciated commodity with recognized health benefits. Alkalization is an optional process in cocoa powder production intended to enhance its sensory and technological properties. However, it can also have drawbacks, such as reduced nutritional value and altered physical and chemical properties. This review aims to update the literature from the past five years on the effects of alkalization in relation to the conditions applied, the matrix used (nibs, cake or powder), and the quality parameters of the final product. Many studies focus on process optimization, but given the variability in the origin of raw materials and the range of alkali that can be used, standardizing conditions is difficult. Advanced metabolomics studies are useful for providing information on chemical changes induced by alkalization. Regarding future challenges, particular attention is given to pioneering studies that aim to replace the conventional alkalizing process with a more sustainable alternative.