Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation
Lida Yaneth Maldonado-Mateus, Sergio Pérez-Burillo, Alberto Lerma-Aguilera, Daniel Hinojosa-Nogueira, Sônia Silveira Ruiz, María José Gosalbes, M. Pilar Francino, José Ángel Rufián‐Henares, Silvia Pastoriza
Abstract
were some of the most discriminant ones; whereas the former is a propionate producer, the latter is a butyrate producer that has also been linked to positive effects on the inflammatory health of the gut and the immune system. Therefore, unroasted and roasted cocoa (regardless of the roasting temperature) promote different bacteria and a different SCFA production.
Topics & Concepts
RoastingFood scienceChemistryFermentationCOCOA BEANAntioxidantFurfuralPropionateButyrateQuantitative Descriptive AnalysisGut floraBiochemistryPhysical chemistryCatalysisAromaFood Chemistry and Fat AnalysisFood composition and propertiesMicrobial Metabolites in Food Biotechnology