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Guzmán-Armenteros TM, Villacís-Chiriboga J, Guerra LS, Ruales J. Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models. Heliyon 2024; 10:e24927. [PMID: 38317962 PMCID: PMC10839996 DOI: 10.1016/j.heliyon.2024.e24927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa beans, since through precise control of fermentation conditions the sensory and nutritional properties of cocoa beans could be improved. This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa bean. The data was obtained by three different models: Gompertz, Baranyi, and Logistic. The cocoa beans were subjected to different OMF strengths ranging from 0 mT to 80 mT for 1 h using the Helmholtz coil electromagnetic device. The viable microbial populations of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast (Y) were quantified using the colony-forming unit (CFU) counting method. The logistic model appropriately described the growth of LAB and Y under magnetic field exposure. Whereas the Baranyi model was suitable for describing AAB growth. The microbial populations in cocoa beans exposed to magnetic fields showed lower (maximum specific growth rate (μmax), values than untreated controls, with AAB exhibiting the highest average growth rate value at 5 mT and Y having the lowest average maximum growth rate value at 80 mT. The lower maximum specific growth rates and longer lag phases when exposed to magnetic fields compared to controls demonstrate the influence of magnetic fields on microbial growth kinetics.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
- Escuela Superior Politécnica del Litoral, Facultad de Ingeniería Mecánica y Ciencias de la Producción, carrera de Ingeniería en Alimentos, Guayaquil, Ecuador
| | - José Villacís-Chiriboga
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
| | - Luis Santiago Guerra
- Universidad Central del Ecuador (UCE), Facultad de Ciencias Médicas, Carrera de Medicina, Campus El Dorador, Quito, Ecuador
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología (DECAB), Escuela Politécnica Nacional (EPN), Quito, Ecuador
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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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Guzmán-Armenteros TM, Ruales J, Villacís-Chiriboga J, Guerra LS. Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters. Foods 2023; 12:2539. [PMID: 37444278 DOI: 10.3390/foods12132539] [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: 05/24/2023] [Revised: 06/19/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
A Helmholtz-type electromagnetic emission device, which uses an oscillating magnetic field (OMF), with potential applications in biotechnological research, was built and validated. The coils were connected to an alternating current (AC) generator to generate a 0.5 to 110 mT field at their center. OMF measurements were performed with a Hall effect sensor with a digital signal connection (Arduino nano) and data output to a PC using LabVIEW v2017SP1 software. The fermentation process of the cocoa bean variety CCN 51, exposed to four levels of OMF density for 60 min (0, 5, 40, and 80 mT/60 min), was analyzed. Different variables of the grain fermentation process were evaluated over six days. The ANOVA test probed the device's linearity, accuracy, precision, repeatability, reliability, and robustness. Moreover, CCN 51 cocoa beans' EMF-exposure effect was evaluated under different OMF densities for 60 min. The results show the validity of the equipment under working conditions and the impact of EMF (electromagnetic fields) on the yield, deformation, and pH of cocoa beans. Thus, we concluded that the operation of the prototype is valid for use in biotechnological studies.
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Affiliation(s)
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
| | - José Villacís-Chiriboga
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito P.O. Box 17-01-2759, Ecuador
| | - Luis Santiago Guerra
- Carrera de Medicina, Facultad de Ciencias Médicas, Universidad Central del Ecuador, Quito P.O. Box 17-12-759, Ecuador
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