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González-Orozco CE, Porcel M, Yockteng R, Caro-Quintero A, Rodriguez-Medina C, Santander M, Zuluaga M, Soto M, Rodriguez Cortina J, Vaillant FE, Escobar Parra S. Integrating new variables into a framework to support cacao denomination of origin: a case study in Southwest Colombia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1367-1381. [PMID: 37776152 DOI: 10.1002/jsfa.13016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 10/01/2023]
Abstract
BACKGROUND Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance. RESULTS Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest. CONCLUSION Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Carlos E González-Orozco
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
| | - Mario Porcel
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Libertad, km 14 via Puerto Lopez, VILLAVICENCIO, Meta, Colombia
- Instituto de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Málaga, Spain
| | - Roxana Yockteng
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Departamento de Biología, Facultad de Ciencias, Universidad Nacional de Colombia sede Bogotá, Ciudad Universitaria, Bogotá, Colombia
| | - Alejandro Caro-Quintero
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación La Selva, via Rionegro - Las Palmas, Sector Llano Grande, Rionegro, Colombia
| | - Caren Rodriguez-Medina
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
| | - Martha Zuluaga
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Mauricio Soto
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | - Jader Rodriguez Cortina
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Tibaitatá, vía a Mosquera, Bogotá, Colombia
| | | | - Sebastian Escobar Parra
- Muséum National d'Histoire Naturelle, UMR-CNRS 7205, Paris, France
- Corporación Colombiana de Investigación Agropecuaria - Agrosavia, Centro de Investigación Palmira, Valle del Cauca, Colombia
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2
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Sciandrone B, Palmioli A, Ciaramelli C, Pensotti R, Colombo L, Regonesi ME, Airoldi C. Cell-Free and In Vivo Characterization of the Inhibitory Activity of Lavado Cocoa Flavanols on the Amyloid Protein Ataxin-3: Toward New Approaches against Spinocerebellar Ataxia Type 3. ACS Chem Neurosci 2024; 15:278-289. [PMID: 38154144 PMCID: PMC10797631 DOI: 10.1021/acschemneuro.3c00560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 12/12/2023] [Accepted: 12/13/2023] [Indexed: 12/30/2023] Open
Abstract
Spinocerebellar ataxia type 3 (SCA3) is a neurodegenerative disorder characterized by ataxia and other neurological manifestations, with a poor prognosis and a lack of effective therapies. The amyloid aggregation of the ataxin-3 protein is a hallmark of SCA3 and one of the main biochemical events prompting its onset, making it a prominent target for the development of preventive and therapeutic interventions. Here, we tested the efficacy of an aqueous Lavado cocoa extract and its polyphenolic components against ataxin-3 aggregation and neurotoxicity. The combination of biochemical assays and atomic force microscopy morphological analysis provided clear evidence of cocoa flavanols' ability to hinder ATX3 amyloid aggregation through direct physical interaction, as assessed by NMR spectroscopy. The chemical identity of the flavanols was investigated by ultraperformance liquid chromatography-high-resolution mass spectrometry. The use of the preclinical model Caenorhabditis elegans allowed us to demonstrate cocoa flavanols' ability to ameliorate ataxic phenotypes in vivo. To the best of our knowledge, Lavado cocoa is the first natural source whose extract is able to directly interfere with ATX3 aggregation, leading to the formation of off-pathway species.
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Affiliation(s)
- Barbara Sciandrone
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
| | - Alessandro Palmioli
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
- NeuroMI,
Milan Center for Neuroscience, University
of Milano-Bicocca, 20126 Milano, Italy
| | - Carlotta Ciaramelli
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
- NeuroMI,
Milan Center for Neuroscience, University
of Milano-Bicocca, 20126 Milano, Italy
| | - Roberta Pensotti
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
| | - Laura Colombo
- Department
of Molecular Biochemistry and Pharmacology, Istituto di Ricerche Farmacologiche Mario Negri IRCCS, Via M. Negri 2, 20156 Milano, Italy
| | - Maria Elena Regonesi
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
- NeuroMI,
Milan Center for Neuroscience, University
of Milano-Bicocca, 20126 Milano, Italy
| | - Cristina Airoldi
- Department
of Biotechnology and Biosciences, University
of Milano-Bicocca, P.zza Della Scienza 2, 20126 Milan, Italy
- NeuroMI,
Milan Center for Neuroscience, University
of Milano-Bicocca, 20126 Milano, Italy
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3
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Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front Microbiol 2023; 14:1232323. [PMID: 37621398 PMCID: PMC10445768 DOI: 10.3389/fmicb.2023.1232323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023] Open
Abstract
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains. The present study performed two spontaneous and 10 starter culture-initiated (SCI) cocoa fermentation processes (CFPs) in Costa Rica with local Trinitario cocoa. The yeast strains Saccharomyces cerevisiae IMDO 050523, Hanseniaspora opuntiae IMDO 020003, and Pichia kudriavzevii IMDO 060005 were used to compose starter culture mixtures in combination with the lactic acid bacterium strain Limosilactobacillus fermentum IMDO 0611222 and the acetic acid bacterium strain Acetobacter pasteurianus IMDO 0506386. The microbial community and metabolite dynamics of the cocoa pulp-bean mass fermentation, the metabolite dynamics of the drying cocoa beans, and the volatile organic compound (VOC) profiles of the chocolate production were assessed. An amplicon sequence variant approach based on full-length 16S rRNA gene sequencing instead of targeting the V4 region led to a highly accurate monitoring of the starter culture strains added, in particular the Liml. fermentum IMDO 0611222 strain. The latter strain always prevailed over the background lactic acid bacteria. A similar approach, based on the internal transcribed spacer (ITS1) region of the fungal rRNA transcribed unit, was used for yeast strain monitoring. The SCI CFPs evolved faster when compared to the spontaneous ones. Moreover, the yeast strains applied did have an impact. The presence of S. cerevisiae IMDO 050523 was necessary for successful fermentation of the cocoa pulp-bean mass, which was characterized by the production of higher alcohols and esters. In contrast, the inoculation of H. opuntiae IMDO 020003 as the sole yeast strain led to underfermentation and a poor VOC profile, mainly due to its low competitiveness. The P. kudriavzevii IMDO 060005 strain tested in the present study did not contribute to a richer VOC profile. Although differences in VOCs could be revealed in the cocoa liquors, no significant effect on the final chocolates could be obtained, mainly due to a great impact of cocoa liquor processing during chocolate-making. Hence, optimization of the starter culture mixture and cocoa liquor processing seem to be of pivotal importance.
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Affiliation(s)
- Dario Van de Voorde
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Cristian Díaz-Muñoz
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Carlos Eduardo Hernandez
- Laboratorio de Calidad e Innovación Agroalimentaria, Escuela de Ciencias Agrarias, Universidad Nacional de Costa Rica, Heredia, Costa Rica
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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4
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Bacca-Villota P, Acuña-García L, Sierra-Guevara L, Cano H, Hidalgo W. Untargeted Metabolomics Analysis for Studying Differences in High-Quality Colombian Cocoa Beans. Molecules 2023; 28:molecules28114467. [PMID: 37298942 DOI: 10.3390/molecules28114467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/25/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Colombia is a producer of fine cocoa, according to the International Cocoa Organization; however, most of its exports are in the ordinary cocoa category. To remedy this situation, several national organizations are working to create technological platforms for small producers to certify the quality of their beans. The objective of this study was to identify differential chemical markers in 36 cocoa bean samples from five Colombian departments and associate them with cocoa quality properties. For this purpose, a non-targeted metabolomics approach was performed using UHPLC-HRMS, along with sensory and physicochemical analyses. The 36 samples did not differ in sensory quality, polyphenol content, and theobromine/caffeine ratio. However, the multivariate statistical analysis allowed us to differentiate the samples into four clusters. In addition, a similar grouping of the samples was also observed in the physical analyses. The metabolites responsible for such clustering were investigated with univariate statistical analysis and presumptively identified by comparison of experimental mass spectra with those reported in databases. Alkaloids, flavonoids, terpenoids, peptides, quinolines, and sulfur compounds were identified as discriminants between sample groups. Here, it was presented the metabolic profiles as an important chemical feature for further studies in quality control and more specific characterization of fine cocoa.
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Affiliation(s)
- Paula Bacca-Villota
- Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Luis Acuña-García
- Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Leidy Sierra-Guevara
- Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Herminsul Cano
- Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - William Hidalgo
- Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
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5
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Herrera-Rocha F, Fernández-Niño M, Cala MP, Duitama J, Barrios AFG. Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Res Int 2023; 165:112555. [PMID: 36869541 DOI: 10.1016/j.foodres.2023.112555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/10/2023]
Abstract
The global market of chocolate has increased worldwide during the last decade and is expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different varieties of Theobroma cacao L, a plant domesticated more than 4000 years ago in the Amazon rainforest. However, chocolate production is a complex process requiring extensive post-harvesting, mainly involving cocoa bean fermentation, drying, and roasting. These steps have a critical impact on chocolate quality. Standardizing and better understanding cocoa processing is, therefore, a current challenge to boost the global production of high-quality cocoa worldwide. This knowledge can also help cocoa producers improve cocoa processing management and obtain a better chocolate. Several recent studies have been conducted to dissect cocoa processing via omics analysis. A vast amount of data has been produced regarding omics studies of cocoa processing performed worldwide. This review systematically analyzes the current data on cocoa omics using data mining techniques and discusses opportunities and gaps for cocoa processing standardization from this data. First, we observed a recurrent report in metagenomics studies of species of the fungi genus Candida and Pichia as well as bacteria from the genus Lactobacillus, Acetobacter, and Bacillus. Second, our analyzes of the available metabolomics data showed clear differences in the identified metabolites in cocoa and chocolate from different geographical origin, cocoa type, and processing stage. Finally, our analysis of peptidomics data revealed characteristic patterns in the gathered data including higher diversity and lower size distribution of peptides in fine-flavor cocoa. In addition, we discuss the current challenges in cocoa omics research. More research is still required to fill gaps in central matter in chocolate production as starter cultures for cocoa fermentation, flavor evolution of cocoa, and the role of peptides in the development of specific flavor notes. We also offer the most comprehensive collection of multi-omics data in cocoa processing gathered from different research articles.
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Affiliation(s)
- Fabio Herrera-Rocha
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Miguel Fernández-Niño
- Leibniz-Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle, Germany.
| | - Mónica P Cala
- MetCore - Metabolomics Core Facility, Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | - Jorge Duitama
- Systems and Computing Engineering Department, Universidad de Los Andes, Bogotá 111711, Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia.
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6
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Untargeted HPLC-MS-based metabolomics approach to reveal cocoa powder adulterations. Food Chem 2023; 402:134209. [DOI: 10.1016/j.foodchem.2022.134209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022]
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7
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Lima CODC, De Castro GM, Solar R, Vaz ABM, Lobo F, Pereira G, Rodrigues C, Vandenberghe L, Martins Pinto LR, da Costa AM, Koblitz MGB, Benevides RG, Azevedo V, Uetanabaro APT, Soccol CR, Góes-Neto A. Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics. Front Microbiol 2022; 13:994524. [PMID: 36406426 PMCID: PMC9671152 DOI: 10.3389/fmicb.2022.994524] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 10/04/2022] [Indexed: 03/23/2024] Open
Abstract
Cocoa beans fermentation is a spontaneous process, essential for the generation of quality starting material for fine chocolate production. The understanding of this process has been studied by the application of high-throughput sequencing technologies, which grants a better assessment of the different microbial taxa and their genes involved in this microbial succession. The present study used shotgun metagenomics to determine the enzyme-coding genes of the microbiota found in two different groups of cocoa beans varieties during the fermentation process. The statistical evaluation of the most abundant genes in each group and time studied allowed us to identify the potential metabolic pathways involved in the success of the different microorganisms. The results showed that, albeit the distinction between the initial (0 h) microbiota of each varietal group was clear, throughout fermentation (24-144 h) this difference disappeared, indicating the existence of selection pressures. Changes in the microbiota enzyme-coding genes over time pointed to the distinct ordering of fermentation at 24-48 h (T1), 72-96 h (T2), and 120-144 h (T3). At T1, the significantly more abundant enzyme-coding genes were related to threonine metabolism and those genes related to the glycolytic pathway, explained by the abundance of sugars in the medium. At T2, the genes linked to the metabolism of ceramides and hopanoids lipids were clearly dominant, which are associated with the resistance of microbial species to extreme temperatures and pH values. In T3, genes linked to trehalose metabolism, related to the response to heat stress, dominated. The results obtained in this study provided insights into the potential functionality of microbial community succession correlated to gene function, which could improve cocoa processing practices to ensure the production of more stable quality end products.
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Affiliation(s)
- Carolina O. de C. Lima
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
| | - Giovanni M. De Castro
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Ricardo Solar
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Aline B. M. Vaz
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Francisco Lobo
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Gilberto Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Cristine Rodrigues
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Luciana Vandenberghe
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | | | - Andréa Miura da Costa
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Maria Gabriela Bello Koblitz
- Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Raquel Guimarães Benevides
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
| | - Vasco Azevedo
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
| | - Ana Paula Trovatti Uetanabaro
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Bahia, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of the Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Aristóteles Góes-Neto
- Department of Biological Sciences, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil
- Institute of Biological Sciences, Federal University of the Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brazil
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Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1576-1585. [PMID: 34405409 DOI: 10.1002/jsfa.11494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 08/02/2021] [Accepted: 08/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation. RESULTS As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency. CONCLUSION This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yei-Kheng Tee
- Cocoa Upstream Technology Division, Malaysian Cocoa Board, Sg. Sumun, Malaysia
| | - Khairul Bariah
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Badrul Hisyam Zainudin
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
| | - Kian-Chee Samuel Yap
- Cocoa Downstream Technology Division, Malaysian Cocoa Board, Cocoa Innovative and Technology Centre, Nilai, Malaysia
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Herrera-Rocha F, Cala MP, Aguirre Mejía JL, Rodríguez-López CM, Chica MJ, Olarte HH, Fernández-Niño M, Gonzalez Barrios AF. Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Sci Rep 2021; 11:21904. [PMID: 34754023 PMCID: PMC8578666 DOI: 10.1038/s41598-021-01427-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Accepted: 10/14/2021] [Indexed: 12/05/2022] Open
Abstract
Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products.
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Affiliation(s)
- Fabio Herrera-Rocha
- grid.7247.60000000419370714Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711 Bogotá, Colombia
| | - Mónica P. Cala
- grid.7247.60000000419370714MetCore - Metabolomics Core Facility. Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | | | | | | | | | - Miguel Fernández-Niño
- Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711, Bogotá, Colombia. .,Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Weinberg 3, 06120, Halle, Germany.
| | - Andrés Fernando Gonzalez Barrios
- Grupo de Diseño de Productos Y Procesos (GDPP), Departamento de Ingeniería Química Y de Alimentos, Universidad de los Andes, 111711, Bogotá, Colombia.
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10
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Yang M, Li J, Zhao C, Xiao H, Fang X, Zheng J. LC-Q-TOF-MS/MS detection of food flavonoids: principle, methodology, and applications. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34672231 DOI: 10.1080/10408398.2021.1993128] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Flavonoids have been attracting increasing research interest because of their multiple health promoting effects. However, many flavonoids with similar structures are present in foods, often at low concentrations, which increases the difficulty of their separation and identification. Liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (LC-Q-TOF-MS/MS) has become one of the most widely used techniques for flavonoid detection. LC-Q-TOF-MS/MS can achieve highly efficient separation by LC; it also provides structural information regarding flavonoids by Q-TOF-MS/MS. This review presents a comprehensive summary of the scientific principles and detailed methodologies (e.g., qualitative determination, quantitative determination, and data processing) of LC-Q-TOF-MS/MS specifically for food flavonoids. It also discusses the recent applications of LC-Q-TOF-MS/MS in determination of flavonoid types and contents in agricultural products, changes in their structures and contents during food processing, and metabolism in vivo after consumption. Moreover, it proposes necessary technological improvements and potential applications. This review would facilitate the scientific understanding of theory and technique of LC-Q-TOF-MS/MS for flavonoid detection, and promote its applications in food and health industry.
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Affiliation(s)
- Minke Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Food Science, South China Agricultural University, Guangzhou, China
| | - Juan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,Guangdong Province Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China.,Guangdong Province Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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11
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Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation. Food Chem 2021; 365:130627. [PMID: 34329875 DOI: 10.1016/j.foodchem.2021.130627] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 11/30/2022]
Abstract
The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers.
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Affiliation(s)
- Sebastián Escobar
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia.
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Martha Zuluaga
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Iván Chacón
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Jader Rodríguez
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia
| | - Fabrice Vaillant
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement- CIRAD, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093. Montpellier Cedex 5, Francia; UMR QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ La Reunion, Montpellier, France
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Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass. Appl Environ Microbiol 2021; 87:e0042521. [PMID: 33990301 DOI: 10.1128/aem.00425-21] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Microbial metabolism drives changes in the physicochemical properties and, consequently, the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function, and metabolic potential of microbial communities' present during cocoa pulp-bean mass fermentation is limited, especially concerning the formation of aromatic compounds. To bridge the gap, the metagenome of fermented cocoa pulp-bean mass (Criollo and Forastero) has been investigated using shotgun metagenomics coupled with physicochemical, microbiological, quality, and sensory analyses to explore the impact of microbial communities on the quality of fermented cocoa pulp-bean mass on one farm in one season and in one region under the same environmental conditions. Our findings showed that the metagenomic diversity in cocoa, the fermentation length, and the diversity and function of metagenome-assembled genomes (MAGs) greatly influence the resulting distinctive flavors. From the metabolic perspective, multiple indicators suggest that the heterolactic metabolism was more dominant in Criollo fermentations. KEGG genes were linked with the biosynthesis of acetic acid, ethanol, lactic acid, acetoin, and phenylacetaldehyde during Criollo and Forastero fermentations. MAGs belonging to Lactiplantibacillus plantarum, Limosilactobacillus reuteri, and Acetobacter pasteurianus were the most prevalent. Fermentation time and roasting are the most important determinants of cocoa quality, while the difference between the two varieties are relatively minor. The assessment of microbiological and chemical analysis is urgently needed for developing fermentation protocols according to regions, countries, and cocoa varieties to guarantee safety and desirable flavor development. IMPORTANCE Monitoring the composition, structure, functionalities, and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.
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Santander M, Vaillant F, Sinuco D, Rodríguez J, Escobar S. Enhancement of fine flavour cocoa attributes under a controlled postharvest process. Food Res Int 2021; 143:110236. [DOI: 10.1016/j.foodres.2021.110236] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 01/18/2021] [Accepted: 02/14/2021] [Indexed: 12/12/2022]
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De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021; 44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023] Open
Abstract
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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Ordoñez-Araque RH, Landines-Vera EF, Urresto-Villegas JC, Caicedo-Jaramillo CF. Microorganisms during cocoa fermentation: systematic review. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-155-162] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Cocoa (Theobroma cacao L.) originates from Ecuador. It is one of the oldest foods in the world. The fact that cocoa is the main component in chocolate industry makes it one of the most quoted raw materials today. The chemical, physical, microbiological, and sensory properties of cocoa determine its quality and, as a result, economic and nutritional value. The research objective was to conduct a detailed analysis of cocoa fermentation process and to study the transformations this raw material is subjected to during processing.
Study objects and methods. The present article introduces a substantial bibliographic review based on three databases: Science Direct, Scopus, and Medline. The scientific publications were selected according to several factors. First, they had to be relevant in terms of cocoa fermentation. Second, they were written in English or Spanish. Third, the papers were indexed in high-impact journals. The initial selection included 350 articles, while the final list of relevant publications featured only 50 works that met all the requirements specified above.
Results and discussion. The main characteristics of yeasts, lactic bacteria, and acetic bacteria were analyzed together with their main parameters to describe their activities during different stages of alcoholic, lactic, and acetic fermentation. A thorough analysis of the main enzyme-related processes that occur during fermentation makes it possible to optimize the use of substrates, temperature, time, pH, acidity, and nutrients. As a result, the finished product contains an optimal concentration of volatile compounds that are formed in the beans during fermentation. The study featured the main strains of fermentation-related microorganisms, their activities, main reactions, and products.
Conclusion. This study makes it possible to improve the process of fermentation to obtain beans with a better chemical composition.
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Indiarto R, Pranoto Y, Santoso U. <i>In vitro </i>Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans. Pak J Biol Sci 2019; 22:34-44. [PMID: 30796767 DOI: 10.3923/pjbs.2019.34.44] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The content of polyphenols in cacao beans can be modified during the processing of cacao. This study aimed to obtain the fraction of cacao bean extract polyphenols with the highest antioxidant activity and bioactive compounds profile of extracts and their fractions on cacao beans. MATERIALS AND METHODS The cacao beans (fermented for 5 days and unfermented) were blanched (5 min; 95°C), followed with defatted, freeze-dried and extracted uses 80% ethanol solvent. The extract obtained was then fractionated using n-hexane, chloroform, ethyl acetate, n-butanol and aqueous. Extracts and fractions obtained are calculated for yield, total polyphenol uses Folin-ciocalteu reagent, total flavonoid uses AlCl3, antioxidant activity uses DPPH and FRAP methods, functional group uses fourier transform infrared spectroscopy (FTIR) and polyphenol compound profiles uses UHPLC-MS/MS. RESULTS The results showed that the aqueous fraction had the highest yield but lowest chemical content and antioxidant activity. The unfermented cacao beans extract undergoing fractionation using ethyl acetate showed polyphenol content, flavonoids, DPPH free radical scavenging activity and highest ferric reducing activity. The FTIR analysis showed that the cacao bean extract and its fractions had O-H, C-H, C=O, C=C and C-O-C functional groups. Cacao beans extracts and ethyl acetate fractions were dominated by procyanidin compounds, especially dimer B2. Cacao bean fermentation caused a decrease in procyanidin compounds (monomer to nonamer) and alkaloids (theobromine and caffeine). CONCLUSION Unfermented cacao bean extraction is then followed by fractionation with ethyl acetate solvent, obtained the fraction with highest chemical and antioxidant activity.
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Santander Muñoz M, Rodríguez Cortina J, Vaillant FE, Escobar Parra S. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Crit Rev Food Sci Nutr 2019; 60:1593-1613. [PMID: 30896305 DOI: 10.1080/10408398.2019.1581726] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the other side, on postharvest operations: (1) cocoa transformation from seeds to beans that comprises cocoa seeds preconditioning, fermentation, and drying, and (2) the production of chocolate from the bean in which roasting is highlighted. Postharvest transformation operations are critically important because during these, cocoa flavor is formed, allowing the differentiation of two categories: bulk and specialty cocoa. In this sense, this article presents an overview of cocoa postharvest operations, the variables and phenomena that influence and control the physical and biochemical transformation from seeds to cocoa beans, and their relation to the formation of chocolate flavor. Moreover, research perspectives in terms of control and management of postharvest practices in order to obtain cocoa with differentiated and specialty characteristics "from bean to bar" are discussed.
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Affiliation(s)
- Margareth Santander Muñoz
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
| | - Jader Rodríguez Cortina
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
| | | | - Sebastian Escobar Parra
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Centro de Investigación Tibaitatá, Cundinamarca, Colombia
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18
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Quirós-Guerrero L, Albertazzi F, Araya-Valverde E, Romero RM, Villalobos H, Poveda L, Chavarría M, Tamayo-Castillo G. Phenolic variation among Chamaecrista nictitans subspecies and varieties revealed through UPLC-ESI(-)-MS/MS chemical fingerprinting. Metabolomics 2019; 15:14. [PMID: 30830463 DOI: 10.1007/s11306-019-1475-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Accepted: 01/11/2019] [Indexed: 10/27/2022]
Abstract
INTRODUCTION Comparative analysis of metabolic features of plants has a high potential for determination of quality control of active ingredients, ecological or chemotaxonomic purposes. Specifically, the development of efficient and rapid analytical tools that allow the differentiation among species, subspecies and varieties of plants is a relevant issue. Here we describe a multivariate model based on LC-MS/MS fingerprinting capable of discriminating between subspecies and varieties of the medicinal plant Chamaecrista nictitans, a rare distributed species in Costa Rica. METHODS Determination of the chemical fingerprint was carried out on a LC-MS (ESI-QTOF) in negative ionization mode, main detected and putatively identified compounds included proanthocyanidin oligomers, several flavonoid C- and O-glycosides, and flavonoid acetates. Principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA) and cluster analysis of chemical profiles were performed. RESULTS Our method showed a clear discrimination between the subspecies and varieties of Chamaecrista nictitans, separating the samples into four fair differentiated groups: M1 = C. nictitans ssp. patellaria; M2 = C. nictitans ssp. disadena; M3 = C. nictitans ssp. nictitans var. jaliscensis and M4 = C. nictitans ssp. disadena var. pilosa. LC-MS/MS fingerprint data was validated using both morphological characters and DNA barcoding with ITS2 region. The comparison of the morphological characters against the chemical profiles and DNA barcoding shows a 63% coincidence, evidencing the morphological similarity in C. nictitans. On the other hand, genetic data and chemical profiles grouped all samples in a similar pattern, validating the functionality of our metabolomic approach. CONCLUSION The metabolomic method described in this study allows a reliably differentiation between subspecies and varieties of C. nictitans using a straightforward protocol that lacks extensive purification steps.
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Affiliation(s)
- Luis Quirós-Guerrero
- Centro de Investigaciones en Productos Naturales (CIPRONA), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
- Escuela de Química, Universidad de Costa Rica, Sede Central, San Pedro de Montes de Oca, San Jose, 11501-2060, Costa Rica
| | - Federico Albertazzi
- Centro de Investigación en Biología Celular y Molecular (CIBCM), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
- Escuela de Biología, Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
| | - Emanuel Araya-Valverde
- Centro Nacional de Innovaciones Biotecnológicas (CENiBiot), CeNAT-CONARE, San Jose, 1174-1200, Costa Rica
- Escuela de Biología, Instituto Tecnológico de Costa Rica, Cartago, 159-7050, Costa Rica
| | - Rosaura M Romero
- Centro de Investigaciones en Productos Naturales (CIPRONA), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
- Escuela de Química, Universidad de Costa Rica, Sede Central, San Pedro de Montes de Oca, San Jose, 11501-2060, Costa Rica
| | - Heidy Villalobos
- Escuela de Química, Universidad de Costa Rica, Sede Central, San Pedro de Montes de Oca, San Jose, 11501-2060, Costa Rica
- Centro de Investigación en Biología Celular y Molecular (CIBCM), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
| | - Luis Poveda
- Herbario Juvenal Valerio Rodríguez, Universidad Nacional, Heredia, Costa Rica
| | - Max Chavarría
- Centro de Investigaciones en Productos Naturales (CIPRONA), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica
- Escuela de Química, Universidad de Costa Rica, Sede Central, San Pedro de Montes de Oca, San Jose, 11501-2060, Costa Rica
- Centro Nacional de Innovaciones Biotecnológicas (CENiBiot), CeNAT-CONARE, San Jose, 1174-1200, Costa Rica
| | - Giselle Tamayo-Castillo
- Centro de Investigaciones en Productos Naturales (CIPRONA), Universidad de Costa Rica, San Jose, 11501-2060, Costa Rica.
- Escuela de Química, Universidad de Costa Rica, Sede Central, San Pedro de Montes de Oca, San Jose, 11501-2060, Costa Rica.
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Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans. Food Res Int 2018; 109:506-516. [DOI: 10.1016/j.foodres.2018.04.068] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/27/2018] [Accepted: 04/29/2018] [Indexed: 12/11/2022]
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Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM. A lab-scale model system for cocoa bean fermentation. Appl Microbiol Biotechnol 2018; 102:3349-3362. [PMID: 29492640 DOI: 10.1007/s00253-018-8835-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 01/15/2018] [Accepted: 02/01/2018] [Indexed: 11/27/2022]
Abstract
Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial counts, microbial species diversity, physico-chemical parameters, and final dried bean quality. Yeast and total aerobic counts of up to 8 log CFU/g during the LS-F were comparable to the OF-F, while counts for lactic acid bacteria and acetic acid bacteria were up to 3 log CFU/g lower during the LS-F than during the OF-F. While species of the genera Hansenia, Saccharomyces, and Acetobacter dominated most of the fermentation processes, the genera dominating the drying phases were Pichia, Trichosporon, Pediococcus, and Acetobacter. Dried beans resulting from the LS-F, compared to the OF-F, were similar in contents of acetic acid, 6 times lower in lactic acid, up to 4 times higher in residual sugars, and 3-12 times higher in polyphenols. Dried beans processed at LS showed a similar flavour profile in terms of astringency, bitterness, acidity, and brown, fine, and cocoa flavours, but 2 units higher off-flavours than OF processed beans. With 81%, the share of well-fermented beans from the LS-F complied with industrial standards, whereas 7% over-fermented beans were above the threshold. Conclusively, the 5-day model fermentation and subsequent drying successfully mimicked the on-farm process, providing a high-throughput method to screen microbial strains to be used as starter cultures.
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Affiliation(s)
- Edwina Romanens
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Rebecca Näf
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Tobias Lobmaier
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Vasilisa Pedan
- Centre for Ingredients, Institute of Food and Beverage Innovation, Zurich University of Applied Science, Grüentalstrasse 14, 8820, Wadenswil, Switzerland
| | - Susette Freimüller Leischtfeld
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland
| | - Leo Meile
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 7, ETH, 8092, Zurich, Switzerland
| | - Susanne Miescher Schwenninger
- Centre for Microbiology, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wadenswil, Switzerland.
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Castro-Puyana M, Pérez-Míguez R, Montero L, Herrero M. Reprint of: Application of mass spectrometry-based metabolomics approaches for food safety, quality and traceability. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.08.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Application of mass spectrometry-based metabolomics approaches for food safety, quality and traceability. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.05.004] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans. Food Res Int 2017; 99:550-559. [PMID: 28784516 DOI: 10.1016/j.foodres.2017.06.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/31/2017] [Accepted: 06/02/2017] [Indexed: 01/03/2023]
Abstract
A comprehensive analysis of cocoa polyphenols from unfermented and fermented cocoa beans from a wide range of geographic origins was carried out to catalogue systematic differences based on their origin as well as fermentation status. This study identifies previously unknown compounds with the goal to ascertain, which of these are responsible for the largest differences between bean types. UHPLC coupled with ultra-high resolution time-of-flight mass spectrometry was employed to identify and relatively quantify various oligomeric proanthocyanidins and their glycosides amongst several other unreported compounds. A series of biomarkers allowing a clear distinction between unfermented and fermented cocoa beans and for beans of different origins were identified. The large sample set employed allowed comparison of statistically significant variations of key cocoa constituents.
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