Design and characterization of a solid-state fermented cacao pods and husk-based functional ingredient to potentially modulate circadian rhythm-associated proteins

Abstract

Pods and husks are cacao by-products that could be used to formulate functional ingredients modulating circadian rhythm-linked proteins. This work aimed to design and characterize a solid-state fermented ingredients made with cacao pods and husks using a 22-mixture design, followed by in silico interactions between their main phenolics and circadian rhythm-associated proteins. Husks and pods exhibited a high fiber content (61.05%–83.39%), but the husk contained total phenolic compounds (+16.81-fold). The formulated mixtures (1:1, 2:1, and 1:2 husk:pods) mainly contained dietary fiber (46.98%–51.11%) and protein (8.16%–10.02%). The most abundant phenolics in the formulations were (−)-epicatechin, (+)-catechin, and gallic acid. (+)-Catechin showed the highest binding affinity with most of the assessed circadian rhythm proteins (up to −8.40 kcal/mol). The 2:1 mixture displayed the best foam forming and retention capacities. Results suggested the suitability of using cocoa pods and husk-based ingredients as functional ingredients potentially modulating circadian rhythm-associated proteins.