Physicochemical Properties of Fermented Cocoa Pulp and Its Ability on Starch Digestion Inhibition: In Vitro Gastrointestinal Digestion Analysis

Abstract

Cocoa, a fruit consumed globally, is rich in bioactive compounds associated with numerous health benefits. This study investigated the chemical composition and functional properties of fermented cocoa pulp, as well as its capacity to inhibit starch digestion through in vitro gastrointestinal analysis. Cocoa pods underwent natural fermentation, producing cocoa pulp samples analyzed over the course of a week. The total phenol content reached its peak on day 7 at 294.94 µg GAE/mL, accompanied by high antioxidant activity. Gas chromatography-mass spectrometry detected the presence of acetic acid, reaching its peak on day 6. Ethanol content increased until day 7 (2.43 ppm). Statistical analyses confirmed significant daydependent effects. Fermentation time showed a positive correlation with αglucosidase and α-amylase inhibition, indicating potential for diabetes management. In vitro digestion analysis revealed decreased starch digestibility with longer fermentation, reaching optimal levels at around 60 minutes, providing insights for cocoa processing optimization.