Abstract
The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry.
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The authors confirm that the data supporting the findings of this study are available within the article. The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
The authors are grateful for the financial support of Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES: Procad 88881.068456/2014-01), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq: 304413/2016-0, 302699/2019-8 and 308300/2021-1), Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB), Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG: PPM-00458-15), to the State University of Southwest Bahia (UESB, Itapetinga, Bahia, Brazil) and the Federal University of Lavras (UFLA, Lavras, Minas Gerais, Brazil).
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de Barros, H.E.A., Soares, L.S., Natarelli, C.V.L. et al. Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry. J Food Sci Technol 60, 1981–1991 (2023). https://doi.org/10.1007/s13197-023-05732-0
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DOI: https://doi.org/10.1007/s13197-023-05732-0