Cocoa bean shells as a source of functional fiber in a muffin model

Cocoa bean shells (CBSs), a by-product of cocoa production, are rich in dietary fiber (46.4-60.6%) and bioactive compounds, making them a promising functional ingredient for bakery applications. This study evaluated the incorporation of CBSs into muffins, using a 7% inclusion level as a model food system. Two control muffins were prepared: one with the basic recipe and another enriched with inulin as a standard fiber. CBSs-enriched muffins showed a significant increase in antioxidant activity (1.91 and 2.67 mg TE/g by DPPH^• and ABTS^•+ assays, respectively) and were positively evaluated for chocolate-like flavor and shape. In vitro digestion followed by colonic fermentation of the insoluble fraction led to a notable increase in butyric acid (from 1.86 to 5.66 mmol/L after 48 h), indicating prebiotic potential. However, whole digesta fermentation, possibly hindered by high sugar content, did not show similar effects. Overall, CBSs can potentially enhance nutritional quality in bakery products.