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

Area of Science:

• Food Science and Technology
• Nutritional Chemistry

Background:

• Cocoa powder is valued globally for health benefits.
• Alkalization enhances sensory and technological properties but can reduce nutritional value.
• Understanding alkalization's impact is crucial for quality control.

Purpose of the Study:

• To review recent (past five years) literature on cocoa powder alkalization.
• To analyze effects based on applied conditions, cocoa matrix (nibs, cake, powder), and final product quality.
• To identify challenges and sustainable alternatives.

Main Methods:

• Literature review focusing on studies from the last five years.
• Analysis of research on process optimization and chemical changes.
• Inclusion of metabolomics studies for detailed chemical insights.

Main Results:

• Alkalization significantly alters cocoa powder's chemical and physical properties.
• Variability in raw materials and alkalis complicates standardization.
• Metabolomics provides valuable data on induced chemical modifications.

Conclusions:

• Alkalization's effects are complex and depend on numerous factors.
• Standardization remains a challenge due to material and process variability.
• Developing sustainable alternatives to conventional alkalization is a key future direction.