Simultaneous discovery of compounds dominated by either molding kinetics or geographical region of origin for moisture damaged cacao beans using orthogonally applied tile-based fisher ratio analysis of GC×GC-TOFMS data.

Herein, two "orthogonal" characteristics of moisture damaged cacao beans (temporally dependent molding kinetics versus the time-independent geographical region of origin) are simultaneously analyzed in a comprehensive two-dimensional (2D) gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) dataset using tile-based Fisher ratio (F-ratio) analysis. Cacao beans from six geographical regions were analyzed once a day for six days following the initiation of moisture damage to trigger the molding process. Thus, there are two "extremes" to the experimental sample class design: six time points for the molding kinetics versus the six geographical regions of origin, resulting in a 6 × 6 element signal array referred to as a composite chemical fingerprint (CCF) for each analyte. Usually, this study would involve initial generation of two separate hit lists using F-ratio analysis, one hit list from inputting the data with the six time point classes, then another hit list from inputting the dataset from the perspective of geographic region of origin. However, analysis of two separate hit lists with the intent to distill them down to one hit list is extremely time-consuming and fraught with shortcomings due to the challenges associated with attempting to match analytes across two hit lists. To address this challenge, tile-based F-ratio analysis is "orthogonally applied" to each analyte CCF to simultaneously determine two F-ratios at the chromatographic 2D location (F-ratiokinetic and F-ratioregion) for each hit, by ranking a single hit list using the higher of the two F-ratios resulting in the discovery of 591 analytes. Further, using a pseudo-null distribution approach, at the 99.9% threshold over 400 analytes were deemed suitable for PCA classification. Using a more stringent 99.999% threshold, over 100 analytes were explored more deeply using PARAFAC to provide a purified mass spectrum.

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24-42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

Clovamide and Its Derivatives-Bioactive Components of Theobroma cacao and Other Plants in the Context of Human Health.

Clovamide (N-caffeoyl-L-3,4-dihydroxyphenylalanine, N-caffeoyldopamine, N-caffeoyl-L-DOPA) is a derivative of caffeic acid, belonging to phenolamides (hydroxycinnamic acid amides). Despite a growing interest in the biological activity of natural polyphenolic substances, studies on the properties of clovamide and related compounds, their significance as bioactive components of the diet, as well as their effects on human health are a relatively new research trend. On the other hand, in vitro and in vivo evidence indicates the considerable potential of these substances in the context of maintaining human health or using them as pharmacophores. The name "clovamide" directly derives from red clover (Trifolium pratense L.), being the first identified source of this compound. In the human diet, clovamides are mainly present in chocolate and other cocoa-containing products. Furthermore, their occurrence in some medicinal plants has also been confirmed. The literature reports deal with the antioxidant, anti-inflammatory, neuroprotective, antiplatelet/antithrombotic and anticancer properties of clovamide-type compounds. This narrative review summarizes the available data on the biological activity of clovamides and their potential health-supporting properties, including prospects for the use of these compounds for therapeutic purposes.

Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion.

Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, and microwave exposure time were investigated and screened using a one-variable-at-a-time approach. Optimum condition for degree of hydrolysis (DH) was determined by Response Surface Methodology using Box-Behnken Design. Results showed that flavor precursors increased at a higher acetic acid concentration, microwave power, and microwave exposure time. Optimum condition was achieved at acetic acid concentration of 1.21 M, microwave power at 450 W, and microwave exposure time of 4 min. The microwave-assisted cocoa bean had a DH of 38.99% and a reducing sugar of 0.98%. Microwave-assisted heating increased amino acid content, especially hydrophobic amino acids as flavor precursors, and the main volatile compounds, especially aldehyde and pyrazine. Thus, microwave-assisted heating is a promising alternative to improve flavor precursors of unfermented cocoa beans.

Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa (Theobroma cacao L.) Beans from Southwestern Colombia.

In Southwestern Colombia, cocoa clones are cultivated in which productivity characteristics predominate over bean quality. In this study, cocoa beans of the CCN-51 clone harvested in the Tumaco region (Nariño, Colombia) were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (Control); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD + YS). Chemical composition, fatty acids, total polyphenol, methylxanthines (theobromine and caffeine) and lactic acid content of cocoa beans were determined. Chemical and fatty acid composition and theobromine content were not affected by the different fermentation treatments applied (p > 0.05). When analyzing total polyphenol content, YS (16.62 mg/g) and PD + YS (17.74) treatments significantly decreased (p < 0.05) the content of these compounds at the end of the fermentation process, affecting cocoa flavour, while PD treatment decreased (p < 0.05) the caffeine content (0.68 mg/g) of cocoa beans. Finally, lactic acid content decreased because of both inoculation of yeast starter (1.11 mg/g) and mainly the pre-drying treatment (0.60). In conclusion, solar pre-drying in the open air and the inoculation of yeast starter treatments could improve the final quality of cocoa beans.

Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques.

The craving for organic cocoa beans has resulted in fraudulent practices such as mislabeling, adulteration, all known as food fraud, prompting the international cocoa market to call for the authenticity of organic cocoa beans before export. In this study, we proposed robust models using laser-induced fluorescence (LIF) and chemometric techniques for rapid classification of cocoa beans as either organic or conventional. The LIF measurements were conducted on cocoa beans harvested from organic and conventional farms. From the results, conventional cocoa beans exhibited a higher fluorescence intensity compared to organic ones. In addition, a general peak wavelength shift was observed when the cocoa beans were excited using a 445 nm laser source. These results highlight distinct characteristics that can be used to differentiate between organic and conventional cocoa beans. Identical compounds were found in the fluorescence spectra of both the organic and conventional ones. With preprocessed fluorescence spectra data and utilizing principal component analysis, classification models such as Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Neural Network (NN) and Random Forest (RF) models were employed. LDA and NN models yielded 100.0% classification accuracy for both training and validation sets, while 99.0% classification accuracy was achieved in the training and validation sets using SVM and RF models. The results demonstrate that employing a combination of LIF and either LDA or NN can be a reliable and efficient technique to classify authentic cocoa beans as either organic or conventional. This technique can play a vital role in maintaining integrity and preventing fraudulent practices in the cocoa bean supply chain.

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation.

Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.

Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation.

In this study, HS-SPME-GC-MS was applied in combination with machine learning tools to the identitation of a set of cocoa samples of different origins. Untargeted fingerprinting and profiling approaches were tested for their informative, discriminative and classification ability provided by the volatilome of the raw beans and liquors inbound at the factory in search of robust tools exploitable for long-time studies. The ability to distinguish the country of origin on both beans and liquors is not so obvious due to processing steps accompanying the transformation of the beans, but this capacity is of particular interest to the chocolate industry as both beans and liquors can enter indifferently into the processing of chocolate. Both fingerprinting (untargeted) and profiling (targeted) strategies enable to decipher of the information contained in the complex dataset and the cross-validation of the results, affording to discriminate between the origins with effective classification models.

Untargeted Metabolomics Analysis for Studying Differences in High-Quality Colombian Cocoa Beans.

Colombia is a producer of fine cocoa, according to the International Cocoa Organization; however, most of its exports are in the ordinary cocoa category. To remedy this situation, several national organizations are working to create technological platforms for small producers to certify the quality of their beans. The objective of this study was to identify differential chemical markers in 36 cocoa bean samples from five Colombian departments and associate them with cocoa quality properties. For this purpose, a non-targeted metabolomics approach was performed using UHPLC-HRMS, along with sensory and physicochemical analyses. The 36 samples did not differ in sensory quality, polyphenol content, and theobromine/caffeine ratio. However, the multivariate statistical analysis allowed us to differentiate the samples into four clusters. In addition, a similar grouping of the samples was also observed in the physical analyses. The metabolites responsible for such clustering were investigated with univariate statistical analysis and presumptively identified by comparison of experimental mass spectra with those reported in databases. Alkaloids, flavonoids, terpenoids, peptides, quinolines, and sulfur compounds were identified as discriminants between sample groups. Here, it was presented the metabolic profiles as an important chemical feature for further studies in quality control and more specific characterization of fine cocoa.

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain.

Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to enhance the flavor precursors, particularly free amino acids and volatile compounds, of unfermented cocoa beans by hydrolysis, using bromelain. Unfermented cocoa beans were previously hydrolyzed with bromelain at concentrations of 3.5, 7, and 10.5 U/mL for 4, 6, and 8 h, respectively. An analysis of enzyme activity, degree of hydrolysis, free amino acids, reducing sugar, polyphenols, and volatile compounds was then conducted using unfermented and fermented cocoa beans as negative and positive controls, respectively. The results showed that the highest degree of hydrolysis was 42.95% at 10.5 U/mL for 6 h, although it was not significantly different from the hydrolysis at 3.5 U/mL for 8 h. This indicates a higher reducing sugar and lower polyphenols content than unfermented cocoa beans. There was also an increase in free amino acids, especially hydrophobic amino acids, such as phenylalanine, valine, leucine, alanine, and tyrosine, and desirable volatile compounds, such as pyrazines. Therefore, this suggests that hydrolysis with bromelain increased the flavor precursors and cocoa-bean flavors.

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. Samples of 70% dark chocolate produced from cocoa beans microwave roasted at 600 W for 35 min were compared with samples of 70% dark chocolate produced from cocoa beans convectively roasted at 130 °C for 30 min. Non-significant differences (p > 0.05) in the measured physical properties, such as color, hardness, melting, and flow behavior, showed that chocolate produced from microwave roasted cocoa beans can exhibit the same physical qualities as convection roasted chocolate. Moreover, combined discriminative triangle tests, with 27 judgements in total, performed by a trained panel, showed that each type of chocolate exhibited distinctive characteristics (d'-value = 1.62). Regarding the perceived flavor, "cocoa aroma" was cited as significantly higher for the chocolate produced from microwave roasted cocoa beans (n = 112) compared to chocolate produced from convection roasted cocoa beans (n = 100) by consumers. Both preference and willingness to buy were higher, though insignificant at a 5% level, for the microwave roasted chocolate. A final potential benefit (studied in this research) of microwave roasting cocoa beans is the reduced energy consumption, which was estimated at 75%. Taking all these results together, the microwave roasting of cocoa is shown to be a promising alternative to convection roasting.

Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon.

This research focused on the roasting of cocoa beans at 184 °C for 16 min duration in a superheated steam oven using two separate modes of heating: convection mode and superheated steam mode. After roasting, the antioxidant properties of the cooked cocoa were assessed as ferric reducing antioxidant power activity (FRAP), DPPH radical scavenging activity, total flavonoid content (TFC) and total phenol content (TPC). The micro structural properties of raw and processed cocoa beans were observed using scanning electron microscopy (SEM). As discovered in the scan, conventional roasting showed a nearly complete rapture of the cytoplasmic network system and the destruction of the organelles, whereas superheated steam mode showed satisfactory images. Studies indicated that superheated steam roasting preserved significantly (p < 0.05) greater antioxidant properties as opposed to conventional method of roasting.

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial community, substrate consumption, and metabolite production dynamics, including volatile organic compound (VOC) and phytochemical compositions, as well as compositions of the cocoa beans after fermentation, cocoa liquors, and chocolates. The inoculated H. opuntiae strain was unable to prevail over background yeasts present in the fermenting cocoa pulp-bean mass. It led to under-fermented cocoa beans after four days of fermentation, which was however reflected in higher levels of polyphenols. Cocoa fermentation processes inoculated with a Saccharomyces cerevisiae strain enhanced flavour production during the fermentation and drying steps, which was reflected in richer and more reproducible aroma profiles of the cocoa liquors and chocolates. Sensory analysis of the cocoa liquors and chocolates further demonstrated that S. cerevisiae led to more acidic notes compared to spontaneous fermentation, as a result of an advanced fermentation degree. Finally, different VOC profiles were found in the cocoa beans throughout the whole chocolate production chain, depending on the fermentation process.

Thermoluminescence properties and identification of irradiated cocoa beans during long-term storage.

This work reports on the thermoluminescence (TL) properties and detection of contaminating minerals isolated from Mexican cocoa beans irradiated with gamma radiation and stored for 4 years. Contaminating minerals isolated from cocoa beans consisting of quartz, diopside, plagioclase, albite, and iron oxide with irregular and rectangular grains and average length of 135 µm. Cocoa beans are detected as irradiated even after 4 years of storage using the shape and maximum temperature of the TL glow curve of contaminating minerals. The TL properties of dose-response, and fading of minerals were also analysed. The TL dose-response is linear from 5 to 100 Gy, supra-linear between 250 and 1000 Gy, and sub-linear above 1500 Gy. Based on the TL1/TL2 ratio the minerals are identified as irradiated from 250 Gy to 4500 Gy in the dose-response test and after different storage times in the darkness at room temperature. A continuum trap distribution can be associated with the TL glow curve of minerals using the Tm-Tstop method. First order kinetic peaks were used in the Glow Curve Deconvolution of natural and irradiated (1 and 10 kGy) TL curves.

Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics.

Cocoa beans fermentation is a spontaneous process, essential for the generation of quality starting material for fine chocolate production. The understanding of this process has been studied by the application of high-throughput sequencing technologies, which grants a better assessment of the different microbial taxa and their genes involved in this microbial succession. The present study used shotgun metagenomics to determine the enzyme-coding genes of the microbiota found in two different groups of cocoa beans varieties during the fermentation process. The statistical evaluation of the most abundant genes in each group and time studied allowed us to identify the potential metabolic pathways involved in the success of the different microorganisms. The results showed that, albeit the distinction between the initial (0 h) microbiota of each varietal group was clear, throughout fermentation (24-144 h) this difference disappeared, indicating the existence of selection pressures. Changes in the microbiota enzyme-coding genes over time pointed to the distinct ordering of fermentation at 24-48 h (T1), 72-96 h (T2), and 120-144 h (T3). At T1, the significantly more abundant enzyme-coding genes were related to threonine metabolism and those genes related to the glycolytic pathway, explained by the abundance of sugars in the medium. At T2, the genes linked to the metabolism of ceramides and hopanoids lipids were clearly dominant, which are associated with the resistance of microbial species to extreme temperatures and pH values. In T3, genes linked to trehalose metabolism, related to the response to heat stress, dominated. The results obtained in this study provided insights into the potential functionality of microbial community succession correlated to gene function, which could improve cocoa processing practices to ensure the production of more stable quality end products.

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.

Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7-8% moisture content at five different locations: Akoupé, San Pedro, Soubré, Djekanou and Daloa. The aromatic analysis were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubré regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubré region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pédro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.

Reducing cadmium bioaccumulation in Theobroma cacao using biochar: basis for scaling-up to field.

The intake of Cd-enriched food is the main Cd pathway for the nonsmoking population. In some cases, Cd bioaccumulates in edible plant parts which comprise risk to consumers, because of Cd is a harmful heavy metal that can cause potent environmental and health hazards. For instance, Cd enrichment of cacao seeds have led to Cd enrichment of cacao-based products. In Latin America and the Caribbean, Cd bioaccumulation in cacao seeds occurs in different regions with diverse edaphoclimatic conditions, which makes it difficult to select soil remediation alternatives. Limited resources require that potential amendments must be carefully investigated through laboratory and/or greenhouse conditions before scaling up to field experiments. In this study, we evaluated the effectiveness of four biochars: coffee-, quinoa-, and inoculated- and palm-biochar, derived from three feedstocks: coffee husk, quinoa straw, and oil palm residues, respectively. Biochars were applied in two rates (1 and 2% w/w) in two soils, one moderately acidic and one slightly alkaline (Cd-spiked and non-spiked). CCN-51 cacao plants were used for the greenhouse experiment. After 130 days, biometric parameters, the bioavailability of Cd in the soil, and the concentration of Cd and mineral nutrients in the plants were measured. Quinoa biochar at the 2% significantly decreased (P < 0.01), by ∼71%, bioavailable Cd in moderately acidic and slightly alkaline soils, and leaf-Cd by ∼48%. Soil pH, electrical conductivity, and effective cation exchange capacity were significantly (P < 0.01) correlated with bioavailable soil and leaf-Cd. Biochar characteristics, such as ash contents, basic cations content, and surface functional groups could be used as indicators for the selection of biochars to reduce Cd uptake by cacao. Additionally, application of quinoa derived biochar provided P and K, which could increase productivity to offset mitigation costs. Overall, incorporation of quinoa biochar at 2% rate is effective for lowering bioavailable Cd in different soil types which reduces leaf-Cd in cacao plants.

Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature.

Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations. However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatography/mass spectrometry-based analysis, and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) analysis. The analysis revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates.

Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica.

Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile profile of cocoa beans during fermentation. This study aimed to determine the VOCs and sensory of chocolates produced using cocoa beans fermented with yeast starters (Pichia kudriavzevii (MH979681), Hanseniaspora thailandica (MH979675) and the mixture of the two yeasts (Mix)). The VOCs of chocolates were determined by Head-Space Solid Phase Microextraction followed by Gas Chromatography-Mass Spectrophotometry. Sensory analysis was determined by using trained panels. VOCs profiles of chocolates produced using beans fermented with HT, PK or Mix were noticeably different from Ghana and control chocolates (no starter). The addition of yeast starters during cocoa fermentation produced chocolates that were preferred by trained panels. Bitterness and astringency were the more intense flavour attributes in chocolates produced using cocoa beans added with yeast starters. The chocolate produced using cocoa beans fermented with PK was the most acidic; whereas chocolate produced using beans fermented with Mix had the sweetest taste. The addition of PK or HT is helpful in producing chocolate with a distinct flavour.

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects.

The annual production of cocoa is approximately 4.7 million tons of cocoa beans, of which only 10% corresponds to the cocoa bean and the remaining value corresponds to a high number of residues, cocoa bean shell, pulp and husk. These by-products are a source of nutrients and compounds of notable interest in the food industry as possible ingredients, or even additives. The assessment of such by-products is relevant to the circular economy at both environmental and economic levels. Investigations carried out with these by-products have shown that cocoa husk can be used for the production of useful chemicals such as ketones, carboxylic acids, aldehydes, furans, heterocyclic aromatics, alkylbenzenes, phenols and benzenediols, as well as being efficient for the removal of lead from acidic solutions, without decay in the process due to the other metals in this matrix. The fibre present in the cocoa bean shell has a considerable capacity to adsorb a large amount of oil and cholesterol, thus reducing its bioavailability during the digestion process, as well as preventing lipid oxidation in meats, with better results compared to synthetic antioxidants (butylated hydroxytoluene and ß-tocopherol). Finally, cocoa pulp can be used to generate a sweet and sour juice with a natural flavour. Thus, this review aimed to compile information on these by-products, focusing mainly on their chemical and nutritional composition, simultaneously, the various uses proposed in the literature based on a bibliographic review of articles, books and theses published between 2000 and 2021, using databases such as Scopus, Web of Science, ScieLO, PubMed and ResearchGate.