Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation

Surfactant-Assisted Synthesis of Metallic-Ag/Nickel Oxide on Graphitic Carbon Nitride Composite: An Electrochemical Investigation of Synthetic Vanillin

In this study, we developed a sensor based on surfactant-assisted synthesis of metallic silver-enriched nickel oxide confined on graphitic carbon nitride (Ag/NiO/g-CN)-modified electrode to construct a sensitive and selective voltammetric sensor for detecting vanillin in confectionaries samples. The X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy analyses confirmed the crystal structure and respective functional groups of the synthesized Ag/NiO/g-CN composite. The valence states of silver, nickel, oxygen, carbon, and nitrogen were analyzed using X-ray photoelectron spectroscopy (XPS), while energy-dispersive X-ray analysis (EDX) and morphological investigations revealed the elemental distribution and nano-structured particles, respectively. The electrocatalyst-modified electrode properties and electrochemical sensing performances were evaluated using different voltammetric and spectroscopic techniques. The Ag/NiO/g-CN composite, exhibiting a large active surface area, excellent conductivity, and synergistic interaction, proved to be a suitable electrode material for electrochemical sensor applications. The sensor demonstrated a detection limit of 0.9 nM and a broad linear range of 0.004-366.8 μM. Electrochemical investigations further highlighted the sensor's excellent reproducibility, repeatability, fast response, and functional stability. The constructed sensor also exhibited outstanding selectivity against potential interferents and demonstrated its practical applicability by successfully detecting vanillin in spiked food samples.

The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert

In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impact the consumption experience. Since food denomination and labeling can play a crucial role in consumer expectation and perception, investigating these interactions is essential. Thus, this study investigated the influence of plant-based product denominations on consumer expectations and sensory perceptions. Using descriptive and affective sensory analysis methods, the response of 300 untrained consumers to three variations of product denomination for the same sample of vegan chocolate dessert was evaluated: Vegan Chocolate Mousse (VCM), Chocolate Mousse (CM), and Creamy Coconut Dessert with Cacao (CCDC). The results indicated that the attributes expected by consumers for each denomination did not always correspond to the actual perceptions, particularly in terms of taste and aroma. The attributes highlighted in the consumption expectation varied among the sales denominations, although the perceived attributes did not significantly differ between the names. Furthermore, the addition of the term "vegan" in the name contributed to a greater correspondence between expectation and consumption reality, although the acceptance score did not significantly differ between the denominations. It was also noted that the term "mousse" did not adequately reflect the texture of the products, prompting consumers to suggest replacing the term with "cream." The study reinforces the importance of transparent and informative labeling strategies to promote the acceptance of plant-based foods, thereby encouraging increased consumption frequency of plant-based analogs by non-restricted diet consumers, resulting in a better consumption experience.

Oral Health and Nutraceutical Agents

Oral health is essential for both overall health and quality of life. The mouth is a window into the body's health, and nutrition can strongly impact the state of general and oral health. A healthy diet involves the synergistic effect of various nutraceutical agents, potentially capable of conferring protective actions against some inflammatory and chronic-degenerative disorders. Nutraceuticals, mostly present in plant-derived products, present multiple potential clinical, preventive, and therapeutic benefits. Accordingly, preclinical and epidemiological studies suggested a protective role for these compounds, but their real preventive and therapeutic effects in humans still await confirmation. Available evidence suggests that plant extracts are more effective than individual constituents because they contain different phytochemicals with multiple pharmacological targets and additive/synergistic effects, maximizing the benefits for oral health. Moreover, nutritional recommendations for oral health should be personalized and aligned with valid suggestions for overall health. This review is aimed to: introduce the basic concepts of nutraceuticals, including their main food sources; examine the logic that supports their relationship with oral health, and summarize and critically discuss clinical trials testing the utility of nutraceuticals in the prevention and treatment of oral diseases.

The Other Side of the Perfect Cup: Coffee-Derived Non-Polyphenols and Their Roles in Mitigating Factors Affecting the Pathogenesis of Type 2 Diabetes

The global prevalence of type 2 diabetes (T2D) is 10.5% among adults in the age range of 20-79 years. The primary marker of T2D is persistent fasting hyperglycemia, resulting from insulin resistance and β-cell dysfunction. Multiple factors can promote the development of T2D, including obesity, inflammation, and oxidative stress. In contrast, dietary choices have been shown to prevent the onset of T2D. Oatmeal, lean proteins, fruits, and non-starchy vegetables have all been reported to decrease the likelihood of T2D onset. One of the most widely consumed beverages in the world, coffee, has also demonstrated an impressive ability to reduce T2D risk. Coffee contains a diverse array of bioactive molecules. The antidiabetic effects of coffee-derived polyphenols have been thoroughly described and recently reviewed; however, several non-polyphenolic molecules are less prominent but still elicit potent physiological actions. This review summarizes the effects of select coffee-derived non-polyphenols on various aspects of T2D pathogenesis.

Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate

BACKGROUND

The development of functional foods is receiving increased recognition as a result of the general interest in healthy diets as part of a healthier lifestyle. This project sought to incorporate red beetroot in dark chocolate and investigate the effect of beetroot powder concentration and processing time on the chocolates' bioactive compound composition, antioxidant capacity, and sugar content.

RESULTS

The results showed the presence of bioactive compounds such as betalains and vitamin C in the red beetroot with relatively high antioxidant capacity. The addition of beetroot powder to dark chocolate increased the majority of the bioactive compounds (e.g. catechin, epicatechin, betalains, vitamin C) while at the same time increasing the antioxidant capacity. It also resulted in a decrease in sugar content. Except for vitamin C, processing for more than 12 h had an increasing effect on the majority of the bioactive compounds. Beetroot powder incorporation at a maximum of 30% and processing for 24 h was regarded as optimal.

CONCLUSION

Overall, the present study suggests that red beetroot powder could be added to dark chocolates and processed for more than 12 h to increase the bioactive compounds and overall antioxidant capacity. This research would help to diversify beetroot utilization, reduce post-harvest losses, and improve the overall health-promoting properties of dark chocolate for improved consumer well-being. © 2023 Society of Chemical Industry.

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.

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.

Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features

Cocoa and its derivative products, especially chocolate, are highly appreciated by consumers for their exceptional organoleptic qualities, thus being often considered delicacies. They are also regarded as superfoods due to their nutritional and health properties. Cocoa is susceptible to adulteration to obtain illicit economic benefits, so strategies capable of authenticating its attributes are needed. Features such as cocoa variety, origin, fair trade, and organic production are increasingly important in our society, so they need to be guaranteed. Most of the methods dealing with food authentication rely on profiling and fingerprinting approaches. The compositional profiles of natural components -such as polyphenols, biogenic amines, amino acids, volatile organic compounds, and fatty acids- are the source of information to address these issues. As for fingerprinting, analytical techniques, such as chromatography, infrared, Raman, and mass spectrometry, generate rich fingerprints containing dozens of features to be used for discrimination purposes. In the two cases, the data generated are complex, so chemometric methods are usually applied to extract the underlying information. In this review, we present the state of the art of cocoa and chocolate authentication, highlighting the pros and cons of the different approaches. Besides, the relevance of the proposed methods in quality control and the novel trends for sample analysis are also discussed.

From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action

Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa's transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.

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.

In situ voltammetric analysis of 2,4-dichlorophenoxyacetic acid in environmental water using a boron doped diamond electrode and an adapted unmanned air vehicle sampling platform

In the present work a voltammetric method was developed for in situ detection of 2,4-dichlorophenoxyacetic acid (2,4-D) in environmental water samples, using a compact and lightweight electrochemical cell using a fused deposition modeling (FDM) 3D printer with biodegradable polylactic acid filament, and a boron-doped diamond electrode (BDDE). The samples were collected by an adapted unmanned aerial vehicle (UAV) with a micropump and a miniature solenoid valve powered by an open source microcontroller. After optimizing the supporting electrolyte, pH and parameters of the square wave voltammetry (SWV) a linear analytical curve for 2,4-D in 0.5 mol L^-1 Na₂SO₄ (pH = 2.0 regulated using 0.5 mol L^-1 H₂SO₄ solution) in a concentration range from 100 nmol L^-1 to 911 nmol L^-1 with 34 nmol L^-1 as the limit of detection was obtained. The same samples in situ analyzed by SWV were sent to the laboratory for gas chromatography-mass spectrometry (GC-MS) analysis; and there was no statistical difference from the concentration of 2,4-D in any of the samples at a 95% confidence level. Therefore, the method developed for quantification of 2,4-D in water provides an important environmental monitoring tool since it enables access to difficult areas in a fast, practical and safe way. This is the first time that an adapted UAV with these features has been used to collect environmental water for in situ electrochemical analysis as a screening tool to alert the presence of environmental hazard compounds, such as 2,4-D. Thus, this method can be used by environmental and sanitary control agencies to monitor or to supervise environmental water quality with response in real time.

Chemical and biological properties of cocoa beans affected by processing: a review

Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.

Interference-free Detection of Caffeine in Complex Matrices Using a Nanochannel Electrode Modified with Binary Hydrophilic-Hydrophobic PDMS

In the present study, a novel electrochemical sensor for the direct detection of caffeine in the crude sample has been prepared by plasma-triggered polydimethylsiloxane (PDMS) deposition on the indium tin oxide electrodes supported with silica nanochannels. The deposited PDMS contains both the original hydrophobic and oxidized hydrophilic PDMS oligomers. Nanochannels modified with these two kinds of PDMS with opposite wettability only allow the passage of small amphiphilic molecules such as caffeine, while other molecules including hydrophilic, hydrophobic, and large ones were all rejected. With the excellent shielding properties, the modified nanochannel electrode exhibits excellent anti-interference and antifouling capability, which could be directly used for the detection of caffeine in real crude food such as tea, milk, coffee, and coke without sample pretreatments. Moreover, the modified electrode has good repeatability and stability. In contrast, severe interference was observed when conventional electrodes were used directly in these unprocessed samples. The linear ranges of caffeine were determined to be between 50 nmol/L and 700 μmol/L, with a limit of detection of 20 nmol/L. The developed sensor provides a very simple, rapid, and cost-effective way for the interference-free and fouling-free analysis of specific amphiphilic compounds and can be extended to a wide range of applications.

A Review on Recent Advances in the Applications of Boron-Doped Diamond Electrochemical Sensors in Food Analysis

The usage of boron-doped diamond (BDD) material has found to be very attractive in modern electroanalytical methods and received massive consideration as perspective electrochemical sensor due to its outstanding (electro)chemical properties. These generally known facilities include large potential window, low background currents, ability to withstand extreme potentials and strong tendency to resist fouling compared to conventional carbon-based electrodes. As evidence of superiority of this material, couple of reviews describing the overview of various applications of BDD electrodes in the field of analytical and material chemistry has been reported in scientific literature during last decade. However, herein proposed review predominantly focuses on the most recent developments (from 2009 to 2020) dealing with the application of BDD as an advanced and environmental-friendly sensor platform in food analysis. The main method characteristics of analysis of various organic food components with different chemical properties, including additives, flavor and aroma components, phenolic compounds, flavonoids and pesticides in food matrices are described in more details. The importance of BDD surface termination, presence of sp² content and boron doping level on electrochemical sensing is discussed. Apart from this, a special attention is paid to the evaluation of main analytical characteristics of the BDD electrochemical sensor in single- and multi-analyte detection mode in food analysis. The recent achievements in the utilizing of BDD electrodes in amperometric detection coupled to flow injection analysis, batch injection analysis, and high-performance liquid chromatography are also commented. Moreover, actual trends in sample preparation techniques prior to electrochemical sensing in food analysis are referred.

Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential

Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.