Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia Kudriavzevii

Abstract Cocoa contains polyphenols that offer potential health benefits. However, the processing of cocoa beans often leads to a reduction in their polyphenol content. This study aimed to evaluate the antioxidant and methylxanthines profiles of chocolates made from cocoa beans fermented with specific yeast starter cultures: Pichia kudriavzevii (PK) (MH979681), Hanseniaspora thailandica (HT) (MH979675), and a combination of both (mix). Fermentation with HT or PK significantly influenced the process, producing less acidic beans, which impact the levels of catechin and epicatechin in the resulting chocolate. Additionally, chocolate made from beans fermented with HT or PK displayed higher concentrations of caffeine and theobromine, respectively. The highest caffeine level was found in HT-fermented chocolates, whereas PK-fermented chocolates showed the highest theobromine content compared to the control and Ghana chocolates. HT and PK are suggested as promising yeast starters for producing chocolates with enhanced methylxanthines profiles, offering potential for the development of functional and health-oriented chocolate products.