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Analysis of institutional authors

Benitez VAuthorRebollo-Hernanz MAuthorCañas SAuthorGil-Ramírez AAuthorAguilera YAuthorMartin-Cabrejas MaCorresponding Author

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May 30, 2023
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Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties

Publicated to:Current Research In Food Science (Crfs). 6 100516- - 2023-01-01 6(), DOI: 10.1016/j.crfs.2023.100516

Authors: Benítez, V.; Rebollo-Hernanz, M.; Braojos, C.; Cañas, S.; Gil-Ramírez, A.; Aguilera, Y.; Martín-Cabrejas, M.A.

Affiliations

Univ Autonoma Madrid, Fac Sci, Dept Agr Chem & Food Sci, C Francisco Tomas & Valiente 7, Madrid 28049, Spain - Author
Univ Autonoma Madrid, Inst Food Sci Res, CIAL, UAM,CSIC, C Nicolas Cabrera 9, Madrid 28049, Spain - Author
Universidad Autónoma de Madrid - Author
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Abstract

The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3–26%), especially in the insoluble fraction, being more accentuated at higher temperatures (160 °C) and lower moisture feed (15–20%). The soluble fiber fraction significantly increased at 135 °C because of the solubilization of galactose- and glucose-containing insoluble polysaccharides. The extruded CS treated at 160 °C–25% of feed moisture showed the highest increase of total (27%) and free (58%) phenolic compounds, accompanied by an increase of indirect (10%) and direct (77%) antioxidant capacity. However, more promising results relative to the phenolic compounds’ bioaccessibility after in vitro simulated digestion were observed for 135°C–15% of feed moisture extrusion conditions. The CS’ physicochemical and techno-functional properties were affected by extrusion, producing extrudates with higher bulk density, a diminished capacity to hold oil (22–28%) and water (18–65%), and improved swelling properties (14–35%). The extruded CS exhibited increased glucose adsorption capacity (up to 2.1-fold, at 135 °C–15% of feed moisture) and α-amylase in vitro inhibitory capacity (29–54%), accompanied by an increase in their glucose diffusion delaying ability (73–91%) and their starch digestion retardation capacity (up to 2.8-fold, at 135 °C–15% of feed moisture). Moreover, the extruded CS preserved its cholesterol and bile salts binding capacity and pancreatic lipase inhibitory properties. These findings generated knowledge of the CS valorization through extrusion to produce foods rich in dietary fiber with improved health-promoting properties due to the extrusion-triggered fiber solubilization.

Keywords

antioxidantcocoa shelldietary fiberextrusionhypoglycemic propertieshypolipidemic propertiesimpactphenolic compoundsCocoa shellCoffee parchmentDietary fiberExtrusionHypoglycemic propertiesHypolipidemic propertiesPhenolic compounds

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Current Research In Food Science (Crfs) due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 19/173, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 4.83, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Nov 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-11-14, the following number of citations:

  • WoS: 2
  • Scopus: 11
  • Google Scholar: 2

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-11-14:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 51 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/10486/709671

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (BENITEZ GARCIA, VANESA) and Last Author (MARTIN CABREJAS, M. ANGELES).

the author responsible for correspondence tasks has been MARTIN CABREJAS, M. ANGELES.

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