Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intesti...

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Bibliographic Details
Main Authors: Olga Rojo-Poveda, Letricia Barbosa-Pereira, Charaf El Khattabi, Estelle N.H. Youl, Marta Bertolino, Cédric Delporte, Stéphanie Pochet, Caroline Stévigny
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Antioxidants
Subjects:
cocoa bean shell
biscuits
functional foods
polyphenols
methylxanthines
in vitro digestion
Online Access:https://www.mdpi.com/2076-3921/9/11/1164

Internet

https://www.mdpi.com/2076-3921/9/11/1164

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