In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell.

ABSTRACT: The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography wer

SUBMITTER: Cantele C 

PROVIDER: S-EPMC7353536 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature