Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits
Leydy Ariana Domínguez-Pérez, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba
Abstract
Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects of other cocoa components such as bioactive peptides. Thus, in the present review we focus on the role of cocoa bean protein hydrolysis for the release of bioactive peptides. Also, the potential health benefits of cocoa bean hydrolysates and peptides, specifically, antioxidant, antihypertensive, antidiabetic, anti-Alzheimer, antiobesogenic and antitumor activities are presented. However, more research is needed that considers bioaccesibility and bioavailability studies, as well as in vivo studies and clinical trials, for testing cocoa bean bioactive peptides. This knowledge may allow the development of nutraceuticals and food products with specific biological activities as well as good aroma and flavor.