Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

This research aimed to compare the in vitro digestibility and fermentability of melanoidins extracted from cocoa nibs fast-roasted with a fluidized bed roaster (FR-melanoidins), melanoidins from cocoa nibs slow-roasted in a convective oven (SR-melanoidins), and native high molecular weight compounds...

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Bibliographic Details
Main Authors: Ruth Fabiola Peña-Correa, Zixuan Wang, Victoria Mesa, Burçe Ataç Mogol, Julian Paul Martínez-Galán, Vincenzo Fogliano
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Journal of Functional Foods
Subjects:
Theobroma cacao L.
Roasting
Maillard Reaction
Polyphenols
Short-chain fatty acids
Bacteroides sp
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623004140

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http://www.sciencedirect.com/science/article/pii/S1756464623004140

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