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da Silva Junior ALS, Nascimento MM, Santos HM, Lôbo IP, de Oliveira RA, de Jesus RM. Methylxanthine and Flavonoid Contents from Guarana Seeds ( Paullinia cupana): Comparison of Different Drying Techniques and Effects of UV Radiation. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7310510. [PMID: 38984058 PMCID: PMC11233186 DOI: 10.1155/2024/7310510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 05/23/2024] [Accepted: 06/15/2024] [Indexed: 07/11/2024]
Abstract
Guarana seeds are typically processed using one of three drying methods: traditional sun exposure, greenhouse drying, or the alguidar oven technique. In our research, we evaluated the contents of methylxanthines and flavan-3-ols in sun- and alguidar-dried guarana seeds from Bahia State's Low Sul Identity Territory. Caffeine, theobromine, catechin, and epicatechin were determined by high-performance liquid chromatography with UV-visible detection (HPLC/UV-vis). Statistical tools, including analysis of variance (ANOVA), Tukey's test, and exploratory analysis, were employed to analyze the obtained data. Our findings indicated that the flavan-3-ols content in sun-dried guarana samples was lower compared to those dried using the alguidar oven, possibly due to exposure to ultraviolet radiation from solar energy. Conversely, we observed no significant differences (p > 0.05) in the average contents of methylxanthines between the two drying methods. Our supplementary experiments involving UV-A and UV-C radiation lamps revealed a decreasing trend in methylxanthines and flavan-3-ols contents with increasing duration of UV radiation exposure.
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Affiliation(s)
- André Luiz Sampaio da Silva Junior
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Madson Moreira Nascimento
- Centro Universitário SENAI CIMATECAv. Orlando Gomes, 1845 - Piatã 41650-010, Salvador, Bahia, Brazil
| | - Herick Macedo Santos
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Ivon Pinheiro Lôbo
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Rosilene Aparecida de Oliveira
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
| | - Raildo Mota de Jesus
- Laboratório de Pesquisa em Química AnalíticaDepartamento de Ciências ExatasUniversidade Estadual de Santa Cruz (UESC), Rodovia Jorge Amado, km 16 45662-900, Ilhéus, Bahia, Brazil
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Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. J Food Sci 2024; 89:1917-1943. [PMID: 38488746 DOI: 10.1111/1750-3841.17006] [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: 10/26/2023] [Revised: 12/23/2023] [Accepted: 02/12/2024] [Indexed: 04/12/2024]
Abstract
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.
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Affiliation(s)
- Desiana Nuriza Putri
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Technology, University of Muhammadiyah Malang, Malang, Indonesia
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
| | - Joel G Juvinal
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Central Luzon State University, Nueva Ecija, Philippines
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
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3
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Zapata-Alvarez A, Bedoya-Vergara C, Porras-Barrientos LD, Rojas-Mora JM, Rodríguez-Cabal HA, Gil-Garzon MA, Martinez-Alvarez OL, Ocampo-Arango CM, Ardila-Castañeda MP, Monsalve-F ZI. Molecular, biochemical, and sensorial characterization of cocoa ( Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles. Heliyon 2024; 10:e24544. [PMID: 38322871 PMCID: PMC10844050 DOI: 10.1016/j.heliyon.2024.e24544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 12/11/2023] [Accepted: 01/10/2024] [Indexed: 02/08/2024] Open
Abstract
Cocoa is an economically important product in Colombia. On-farm germplasm evaluations enable the selection of superior genotypes for propagation and distribution across the country. This study examined 12 cocoa samples from Antioquia along with five reference materials, employing 96 single nucleotide polymorphism (SNP) markers. Furthermore, these genetic findings were correlated with physical, chemical, and sensory attributes. Primary coordinate analysis revealed that the majority of samples were hybrids derived from five original germplasm pools, including Criollo, Amelonado, and three Upper Amazon Forastero cocoas. The integral profile of the 12 selected materials was classified into Modern Criollo (Rodriguez-Medina et al., 2019) [3], Forasteros (Rodriguez-Medina et al., 2019) [3], and Trinitarios (Borja Fajardo et al., 2022) [6]. Three key factors were identified to best account for the sample classification: type of variety, functional properties, and quality.
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Affiliation(s)
- Andrea Zapata-Alvarez
- University of Antioquia, Faculty of Exact and Natural Sciences, Institute of Biology, Agrobiotechnology Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Carolina Bedoya-Vergara
- La Sallista University Corporation, Caldas, Antioquia, Colombia, Food Engineering Research Group, GRIAL, Carrera 51 N°.118 sur 57, Caldas, Antioquia, Colombia
| | - Luis D. Porras-Barrientos
- University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Sensory Science Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Jessica M. Rojas-Mora
- Metropolitan Technological Institute, Faculty of Exact and Applied Sciences, Medellín, Colombia
| | - Héctor A. Rodríguez-Cabal
- University of Antioquia, Faculty of Exact and Natural Sciences, Institute of Biology, Agrobiotechnology Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Maritza A. Gil-Garzon
- La Sallista University Corporation, Caldas, Antioquia, Colombia, Food Engineering Research Group, GRIAL, Carrera 51 N°.118 sur 57, Caldas, Antioquia, Colombia
- Metropolitan Technological Institute, Faculty of Exact and Applied Sciences, Medellín, Colombia
| | - Olga L. Martinez-Alvarez
- University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Sensory Science Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Carlos M. Ocampo-Arango
- University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Sensory Science Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Maurem P. Ardila-Castañeda
- University of Antioquia, Faculty of Pharmaceutical and Food Sciences, Sensory Science Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
| | - Zulma I. Monsalve-F
- University of Antioquia, Faculty of Exact and Natural Sciences, Institute of Biology, Agrobiotechnology Research Group, Calle 67 N°. 53 - 108, A.A 1226, Medellín, Colombia
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Tejeda JF, Arango-Angarita J, Cuervo JL. Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa ( Theobroma cacao L.) Beans from Southwestern Colombia. Foods 2023; 12:4455. [PMID: 38137259 PMCID: PMC10742476 DOI: 10.3390/foods12244455] [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: 11/08/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
In Southwestern Colombia, cocoa clones are cultivated in which productivity characteristics predominate over bean quality. In this study, cocoa beans of the CCN-51 clone harvested in the Tumaco region (Nariño, Colombia) were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (Control); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD + YS). Chemical composition, fatty acids, total polyphenol, methylxanthines (theobromine and caffeine) and lactic acid content of cocoa beans were determined. Chemical and fatty acid composition and theobromine content were not affected by the different fermentation treatments applied (p > 0.05). When analyzing total polyphenol content, YS (16.62 mg/g) and PD + YS (17.74) treatments significantly decreased (p < 0.05) the content of these compounds at the end of the fermentation process, affecting cocoa flavour, while PD treatment decreased (p < 0.05) the caffeine content (0.68 mg/g) of cocoa beans. Finally, lactic acid content decreased because of both inoculation of yeast starter (1.11 mg/g) and mainly the pre-drying treatment (0.60). In conclusion, solar pre-drying in the open air and the inoculation of yeast starter treatments could improve the final quality of cocoa beans.
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Affiliation(s)
- Juan Florencio Tejeda
- Food Science and Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
| | - Jéssica Arango-Angarita
- Agronomy Department, National University of Colombia, Bogotá 111321, Colombia; (J.A.-A.); (J.L.C.)
| | - Jairo Leonardo Cuervo
- Agronomy Department, National University of Colombia, Bogotá 111321, Colombia; (J.A.-A.); (J.L.C.)
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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [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: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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Boateng ID. A review of solar and solar-assisted drying of fresh produce: state of the art, drying kinetics, and product qualities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6137-6149. [PMID: 37097259 DOI: 10.1002/jsfa.12660] [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: 11/05/2022] [Revised: 04/18/2023] [Accepted: 04/25/2023] [Indexed: 05/16/2023]
Abstract
Global demand exists for high-quality fresh produce. Nevertheless, the quality of fresh produce is severely impacted by its perishability due to its high moisture content. Therefore, fresh produces are preserved using artificial dryers (hot-air dryers, catalytic infrared dryers, etc.) driven by electricity or natural fuels. Nonetheless, the exorbitant cost of power has heightened the need for sustainable resources, notably solar energy, for drying. Hence, this article is a review of how solar dryers and solar-assisted dryers have affected the drying kinetics and quality of fresh produce in the last 5 years. The review showed that solar drying modeling technology (thin-layer modeling, computational fluid dynamics, adaptive-network-based fuzzy interference system, artificial neural network) helps examine fresh produce drying characteristics using various simulation tools before developing any procedure. Solar-assisted drying shortens drying times and increases drying rates. Besides, the quality of the dried fresh produce (color, aroma, appearance, rehydration, etc.) should always be considered. Hybrid solar drying produces higher drying rates and product quality than other solar dryers. However, energy analysis needs to be done as several studies have recognized energy efficiency and product quality. In addition, fresh produce must be pre-treated before solar drying to maintain the final product quality. Therefore, future studies should focus on creating other pretreatment techniques to produce the needed chemical and physical changes and enhance mass and heat transfer. Finally, the influence of solar drying on the final products' nutrient retention or loss, functionalities, or sensory characteristics needs further investigation and comparison to other non-solar drying technologies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Isaac Duah Boateng
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
- Kumasi Cheshire Home, Kumasi, Ashanti Region, Ghana
- Organization of African Academic Doctors, Nairobi, Kenya
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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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Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023; 9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.
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Criollo Nuñez J, Ramirez-Toro C, Bolivar G, Sandoval A AP, Lozano Tovar MD. Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2425-2435. [PMID: 36606570 DOI: 10.1002/jsfa.12433] [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: 06/08/2022] [Revised: 12/22/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jenifer Criollo Nuñez
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - Cristina Ramirez-Toro
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - German Bolivar
- Facultad de Ciencias Naturales y Exactas, Biología Marina, Universidad del Valle, Cali, Colombia
| | | | - María D Lozano Tovar
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
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Özbek HN, Bulut E, Işınay B, Sever M, Topçam H, Koçak Yanık D, Dalgıç AC, Erdoğdu F, Elik A, Göğüş F. Sequential‐combined solar energy assisted hot air and hot air‐assisted radio frequency drying to produce high‐quality dried whole apricots: An optimization study for process parameters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ecem Bulut
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Büşra Işınay
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Melis Sever
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Hüseyin Topçam
- Department of Food Engineering Ankara University Ankara Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ali Coşkun Dalgıç
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Ferruh Erdoğdu
- Department of Food Engineering Ankara University Ankara Turkey
| | - Aysel Elik
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty University of Gaziantep Gaziantep Turkey
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Cáceres PFF, Vélez LP, Junca H, Moreno-Herrera CX. Theobroma cacao L. agricultural soils with natural low and high cadmium (Cd) in Santander (Colombia), contain a persistent shared bacterial composition shaped by multiple soil variables and bacterial isolates highly resistant to Cd concentrations. CURRENT RESEARCH IN MICROBIAL SCIENCES 2021; 2:100086. [PMID: 34927107 PMCID: PMC8649583 DOI: 10.1016/j.crmicr.2021.100086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 11/22/2021] [Accepted: 11/26/2021] [Indexed: 12/21/2022] Open
Abstract
This study report statistically significant differences in beta-diversity correlated with soil properties, including Cd concentrations. Culture-dependent techniques allowed the isolation of bacterial strains tolerating high Cd concentrations up to 120 mgL−1 for potencial Cd biosorption or intracellular sequestration. The combination of different approaches provides a baseline about the bacterial composition and Cd tolerant strains found in these soils influence for lower Cd accumulation in cocoa crops.
Heavy metals can be found in soil as natural components or as product of contaminations events; plants growing in soils are prone to bioaccumulate heavy metals on their biomass. Theobroma cacao L. can bioaccumulate cadmium (Cd) in the seed and could be in derived food products, it considered a human health risk; therefore, removal of Cd is desirable but not vet technically and economically feasible; only to avoid Cd in cocoa is by selecting lands plots exhibiting lower Cd concentrations in soils, imposing a serious limitation to farmers and regulators. The study of bacterial communities and isolation bacteria with tolerance and mechanisms to counteract the translocation of Cd to the parts of cocoa plant exhibits high relevance in Colombia economy and especially to companies producing chocolate and derivatives. Here, we explore bacterial communities associated with soils having relatively high natural Cd concentrations in a large agricultural cocoa plot located in the Santander region. We characterized the bacterial communities’ compositions by amplicon 16S rRNA sequencing from metagenomics soil DNA and by culturing-based enumeration and isolation approaches. Culture-dependent techniques allowed the isolation of bacteria tolerant to Cd concentration, complement the information for Colombia, and expand the number of strains characterized with adaptive capacity against Cd with tolerance in a concentration of 120 mg/L, which represents the first capacity for Exiguobacterium sp., Ralstonia sp., Serratia sp., Dermacoccus sp., Klebsiella sp., Lactococcus sp. and Staphylococcus sp. In addition to confirming that there is a greater diversity of Cd-tolerant bacteria present in soils of farms cultivated with cocoa in Colombia. As for the results of new generation sequencing, they revealed that, the alpha-diversity in bacterial composition, according to the ANOVA, there are statistically significant differences of the bacterial communities present in the samples. Regarding Pearson correlation analysis, it was found the Shannon Simpson indices, have a positive correlation against OM, C, pH, Mn, C.E.C.I., Ca, P and negatively correlated with S; respect to bacterial community structure, a principal component analysis, which revealed that independent of the concentration of Cd present in soil samples, separates them according to pH value. Phyla to high abundance relative in all samples were Proteobacteria, Acidobacteriota, Actinobacteriota, Verrucomicrobiota, Myxococcota, Chloroflexi, Plactomycetota, Bacteroidota, Gemmatimonadota, Nitrospirota, Firmicutes and NB1_J; the bacteria genera with higher relative abundance (>0.5%) Nitrospira, candidatus Udaeobacter, Haliangium, Cupriavidus, MND1, Bacillus, Kitasatospora, Niveibacterium, Acidothermus, Burkholderia, Acidibacter, Terrimonas, Gaiella, candidatus Solibacter, Kitasatospora, Sphingomonas, Streptomyces, this genus with a relationship with the Cd tolerance process. After it, redundancy analysis was performed between the variation of the bacterial communities identified by dependent and independent techniques and edaphic soil variables, where their positive correlation was found against K, OM, C, Ca, pH (p<0.01) and P, C.E.C.I (p<0.05). For soil samples, the bacterial genera that make up the core community were identified, which are present in all samples as Nitrospira sp., Cupriavidus sp., Burkholderia sp., Haliangium sp., candidatus Udaeobacter, MND1, Kitasatospora, Acidothermus, Acidibacter, Streptomyces, Gaiella, candidatus Solibacter and Terramonas; the genera identified has a different and fundamental role in ecosystem functioning. The combination of different approaches offers new clues regarding the assessment of bacterial communities in soils cultivated with cocoa in soils with elevated Cd content in Colombia, and the ecological role and interplay of soil components and bacterial communities that contribute to modulate the effect of bioaccumulation in products.
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Affiliation(s)
- Pedro Felipe Feria Cáceres
- Universidad Nacional de Colombia, Faculty of Science, Microbiodiversity and bioprospecting research group, Cra. 65 #59a-110, Cellular and Molecular Biology laboratory 19-A 310, Medellin, Colombia
- Center for Research, Development and Quality – CIDCA (Spanish acronym), Compañía Nacional de Chocolates, Km.2 Vía Belén-Rionegro-Colombia
- Corresponding authors at: Universidad Nacional de Colombia, Faculty of Science, Microbiodiversity and bioprospecting research group, Cra. 65 # 59a-110, Cellular and Molecular Biology laboratory 19-A 310, Medellin, Colombia.
| | - Lucas Penagos Vélez
- Center for Research, Development and Quality – CIDCA (Spanish acronym), Compañía Nacional de Chocolates, Km.2 Vía Belén-Rionegro-Colombia
| | - Howard Junca
- RG Microbial Ecology: Metabolism, Genomics & Evolution, Div. Ecogenomics and Holobionts, Microbiomas Foundation, LT11A, 250008 Chía, Colombia
| | - Claudia Ximena Moreno-Herrera
- Universidad Nacional de Colombia, Faculty of Science, Microbiodiversity and bioprospecting research group, Cra. 65 #59a-110, Cellular and Molecular Biology laboratory 19-A 310, Medellin, Colombia
- Corresponding authors at: Universidad Nacional de Colombia, Faculty of Science, Microbiodiversity and bioprospecting research group, Cra. 65 # 59a-110, Cellular and Molecular Biology laboratory 19-A 310, Medellin, Colombia.
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12
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Mendoza Salazar MM, Lizarazo-Medina PX. Assessment of the fungal community associated with cocoa bean fermentation from two regions in Colombia. Food Res Int 2021; 149:110670. [PMID: 34600672 DOI: 10.1016/j.foodres.2021.110670] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 07/30/2021] [Accepted: 08/24/2021] [Indexed: 01/04/2023]
Abstract
The quality of the cocoa seeds depends on various factors. Fermentation is among them because during this process flavor precursors are synthesized through the action of fungi and bacteria, whose diversity can change depending on the geographic location and the agricultural practices. This research aimed to characterize and compare the fungal community involved in spontaneous fermentations carried out under the same post-harvest agricultural practices in two farms located at completely different agro‑ecological zones by application of a high-throughput amplicon sequencing method. The results showed that the diversity of biological variants is different between regions. In the Magdalena Medio region, the fermentations were dominated by Hanseniaspora opuntiae, and Saccharomyces sp., while in Urabá region all the fermentation was characterized by an almost constant diversity and high abundance of H. opuntiae. In each site, unique biological variants of these two genera were detected. Additionally, differences were observed in the physicochemical parameters such as the pH and temperature of the fermentation mass, and the duration of the process. The analyses of these results allow concluding that the environmental conditions and indigenous microbiota of each cocoa-cultivation zone explained the differences found in this study.
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Affiliation(s)
- Marcelina María Mendoza Salazar
- Grupo de Investigación en Ecología Microbiana y Bioprospección, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Calle 67 No. 53 - 108, Postal code 050010 Medellín, Antioquia, Colombia.
| | - Pilar Ximena Lizarazo-Medina
- Grupo de Investigación en Ecología Microbiana y Bioprospección, Faculty of Exact and Natural Sciences, Universidad de Antioquia, Calle 67 No. 53 - 108, Postal code 050010 Medellín, Antioquia, Colombia.
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13
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Gil M, Uribe D, Gallego V, Bedoya C, Arango-Varela S. Traceability of polyphenols in cocoa during the postharvest and industrialization processes and their biological antioxidant potential. Heliyon 2021; 7:e07738. [PMID: 34458602 PMCID: PMC8377438 DOI: 10.1016/j.heliyon.2021.e07738] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/26/2021] [Accepted: 08/04/2021] [Indexed: 12/22/2022] Open
Abstract
Noncommunicable diseases, the leading cause of mortality around the world, are responsible for approximately 75% of premature adult deaths (ages 30-69). To tackle this issue, a healthy diet based on functional foods, including cocoa and its derivatives, has been increasingly promoted. The polyphenols present in cocoa have been of interest due to their antioxidant potential and their possible protective role in the context of noncommunicable diseases, such as diabetes and cardiovascular conditions. However, during cocoa postharvest and industrialization, the concentration of these bioactive compounds is reduced, possibly affecting their health-promoting properties. Therefore, this paper reviews in the literature in this field to find the total polyphenol content in cocoa during the postharvest and industrialization processes in order to define concentration ranges as a reference point for future research. In addition, it discusses in vitro and in vivo studies into the biological antioxidant potential of cocoa and its derivatives. This review covers publications in indexed databases from 2010 to 2020, their data were processed and presented here using box plots. As a result, we identified the concentration ranges of polyphenols depending on the type of matrix, treatment and country, as well as their relationship with the main bioactive compounds present in cocoa that are associated with their possible antioxidant biological potential and health-related benefits.
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Affiliation(s)
- Maritza Gil
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias (Medellín-Antioquia Colombia), Colombia
- Grupo de investigación de Química Básica, Aplicada y Ambiente, ALQUIMIA, Colombia
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
| | - Diego Uribe
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación e Innovación Biomédica, GI2B, Colombia
| | - Vanessa Gallego
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
| | - Carolina Bedoya
- Grupo de investigación de Ingeniería de Alimentos, GRIAL, Colombia
- Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Sandra Arango-Varela
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano, Colombia
- Grupo de investigación e Innovación Biomédica, GI2B, Colombia
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Li K, Zhan P, Tian H, Wang P, Ji Y. Effects of drying time on the aroma of garlic (
Allium sativum
L.) seasoning powder. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kaixuan Li
- Food College of Shihezi University Xinjiang China
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China
| | - Peng Wang
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China
| | - Yunyun Ji
- Food College of Shihezi University Xinjiang China
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15
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Cádiz-Gurrea MDLL, Fernández-Ochoa Á, Leyva-Jiménez FJ, Guerrero-Muñoz N, Villegas-Aguilar MDC, Pimentel-Moral S, Ramos-Escudero F, Segura-Carretero A. LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications. Molecules 2020; 25:E3177. [PMID: 32664612 PMCID: PMC7397285 DOI: 10.3390/molecules25143177] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 02/07/2023] Open
Abstract
Peru is one of the main areas where there are large cocoa crops with special relevance to the economy of this country. In fact, cocoa is a major, economically important, international crop which has been linked to several benefits, such as anti-allergenic, anti-atherogenic, anti-inflammatory, anti-microbial, anti-oxidant, anti-thrombotic, cardioprotective and vasodilatory properties, relating to its bioactive compound content. However, in cocoa industrial processing, several residues or wastes, which are commonly discarded generating a negative impact on the environment, are produced in large amounts. Some of the cocoa by-products, which go underutilized, could be a good source of bioactive compounds with high utility for the development of innovative products in nutraceutical, medical or pharmaceutical industries. For this reason, the aim of this study is to qualitatively determine the phytochemical composition of husk and bean extracts from different cocoa-growing areas and processes from Peru by high performance liquid chromatography coupled to mass spectrometry. Furthermore, we aim to evaluate their phenolic and flavan-3-ol contents and antioxidant capacities for the purpose of highlighting the potential of cocoa by-products from these cultivars as functional ingredients. In total, 49 chemical compounds were detected in the analyzed extracts. Comparing both husks and beans, bean extracts were characterized by high content in flavonoids whereas husk extracts had a higher content of phenolic acids. The presence of these compounds together with the bioactivity results suggest that these matrices may be further studied for their revaluation in the development of high added-value products in nutraceutical, medical, and pharmaceutical industries.
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Affiliation(s)
- María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Francisco Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Noelia Guerrero-Muñoz
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
| | - María del Carmen Villegas-Aguilar
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Sandra Pimentel-Moral
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, Lima 15024, Peru;
- Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, Lima 15024, Peru
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. Fuentenueva s/n, E-18071 Granada, Spain; (Á.F.-O.); (N.G.-M.); (M.d.C.V.-A.); (S.P.-M.); (A.S.-C.)
- Functional Food Research and Development Center, Health Science Technological Park, Av. del Conocimiento s/n, E-18016 Granada, Spain
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Delgado-Ospina J, Di Mattia CD, Paparella A, Mastrocola D, Martuscelli M, Chaves-Lopez C. Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells. Foods 2020; 9:foods9040520. [PMID: 32326283 PMCID: PMC7231058 DOI: 10.3390/foods9040520] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 11/16/2022] Open
Abstract
The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 103 colony forming units per gram (CFU g−1), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 104 CFU g−1. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg−1DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg−1DFW; tyramine: n.d. ÷ 26.5 mg kg−1DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.
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Affiliation(s)
- Johannes Delgado-Ospina
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Cali 76001, Colombia
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Clemencia Chaves-Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
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17
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Abstract
Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s−2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol−1.
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