{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T12:06:51Z","timestamp":1789387611379,"version":"build-2803163510"},"reference-count":90,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T00:00:00Z","timestamp":1784764800000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>The interior part of the cocoa husk, known as the cocoa endocarp, is a by\u2010product of the chocolate sector that contains bioactive compounds with health benefits. In this research, the nutritional and physicochemical characteristics, and antioxidant capacity of dehydrated (DC) and lyophilized (LC) cocoa endocarps were evaluated, as well as their prebiotic properties affecting the human intestinal microbiota (IM). A simulated gastrointestinal digestion process was applied to DC and LC prior to 48\u00a0h of in vitro fecal fermentation. An increase in the relative abundance (RA) of beneficial intestinal bacteria through fecal fermentation was observed when DC and LC were present, whereas the RA of non\u2010beneficial intestinal bacteria decreased. DC and LC contained nondigestible compounds, including dietary fiber (6.0% and 8.1%, respectively) and phenolic compounds (such as ferulic and fumaric acids, epicatechin, and epigallocatechin gallate), that might contribute to the increase in the RA of beneficial bacteria. DC and LC also promoted modifications in IM metabolic activity via fecal fermentation, reducing the pH (&lt;5.6), producing SCFA, reducing sugar consumption to undetectable levels at 48\u00a0h, modifying phenolic compounds, and enhancing antioxidant capacity, as determined by the ferric\u2010reducing antioxidant power (FRAP) method (&gt;70.4\u00a0mg Fe\/g at 48\u00a0h). Despite the different drying processes used, both DC and LC could beneficially alter the metabolic activity and composition of bacterial groups comprising the human IM. These results demonstrate the potential of revalorizing cocoa endocarp as a promising ingredient for developing sustainable formulations with prebiotic properties in the context of the circular economy.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The cocoa endocarp is currently a by\u2010product of the chocolate sector. Drying this material produces an antioxidant ingredient that positively alters human intestinal bacterial populations. The cocoa endocarp could be revalued as a fiber\u2010rich ingredient for developing food products with human health benefits.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71313","type":"journal-article","created":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T06:24:11Z","timestamp":1784874251000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Revalorizing Cocoa Endocarp Residues as Novel Ingredients With Potential Prebiotic Effects: A Step Toward Circular Economy"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8819-0133","authenticated-orcid":false,"given":"Angela Daniela","family":"Carboni","sequence":"first","affiliation":[{"name":"Center for Research and Development in Food Science and Technology, National Council for Scientific and Technical Research National University of La Plata  La Plata 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