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Coria-Hinojosa LM, Velásquez-Reyes D, Alcázar-Valle M, Kirchmayr MR, Calva-Estrada S, Gschaedler A, Mojica L, Lugo E. Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time. Food Res Int 2024; 193:114821. [PMID: 39160038 DOI: 10.1016/j.foodres.2024.114821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 07/02/2024] [Accepted: 07/21/2024] [Indexed: 08/21/2024]
Abstract
Traditional cocoa bean fermentation is a spontaneous process and can result in heterogeneous sensory quality. For this reason, yeast-integrated starter cultures may be an option for creating consistent organoleptic profiles. This study proposes the mixture of Hanseniaspora opuntiae and Kluyveromyces marxianus (from non-cocoa fermentation) as starter culture candidates. The microorganisms and volatile compounds were analyzed during the cocoa fermentation process, and the most abundant were correlated with predominant microorganisms. Results showed that Kluyveromyces marxianus, isolated from mezcal fermentation, was identified as the dominant yeast by high-throughput DNA sequencing. A total of 63 volatile compounds identified by HS-SPME-GC-MS were correlated with the more abundant bacteria and yeast using Principal Component Analysis and Agglomerative Hierarchical Clustering. This study demonstrates that yeasts from other fermentative processes can be used as starter cultures in cocoa fermentation and lead to the formation of more aromatic esters, decrease the acetic acid content.
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Affiliation(s)
- Lizbeth M Coria-Hinojosa
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Dulce Velásquez-Reyes
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Manuel R Kirchmayr
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Sergio Calva-Estrada
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Anne Gschaedler
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Luis Mojica
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Eugenia Lugo
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico.
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Llano S, Vaillant F, Santander M, Zorro-González A, González-Orozco CE, Maraval I, Boulanger R, Escobar S. Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods 2024; 13:2614. [PMID: 39200541 PMCID: PMC11353615 DOI: 10.3390/foods13162614] [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: 06/06/2024] [Revised: 07/30/2024] [Accepted: 08/14/2024] [Indexed: 09/02/2024] Open
Abstract
The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate.
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Affiliation(s)
- Sandra Llano
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
| | - Fabrice Vaillant
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement—CIRAD, UMR QualiSud, 1, F-34398 Montpellier, France; (I.M.); (R.B.)
- UMR Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, F-34000 Montpellier, France
| | - Margareth Santander
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
| | - Andrés Zorro-González
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
| | - Carlos E. González-Orozco
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
| | - Isabelle Maraval
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement—CIRAD, UMR QualiSud, 1, F-34398 Montpellier, France; (I.M.); (R.B.)
- UMR Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, F-34000 Montpellier, France
| | - Renaud Boulanger
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement—CIRAD, UMR QualiSud, 1, F-34398 Montpellier, France; (I.M.); (R.B.)
- UMR Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, F-34000 Montpellier, France
| | - Sebastián Escobar
- Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia; (S.L.); (F.V.); (M.S.); (A.Z.-G.); (C.E.G.-O.)
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Streule S, André A, Freimüller Leischtfeld S, Chatelain K, Gillich E, Chetschik I, Miescher Schwenninger S. Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa. Foods 2024; 13:2590. [PMID: 39200517 PMCID: PMC11354155 DOI: 10.3390/foods13162590] [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: 07/11/2024] [Revised: 08/03/2024] [Accepted: 08/16/2024] [Indexed: 09/02/2024] Open
Abstract
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17-20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5-6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5-6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit's value by integrating part of the pulp into the cocoa value chain.
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Santos JPN, Rodrigues GVP, Ferreira LYM, Monteiro GP, Fonseca PLC, Lopes ÍS, Florêncio BS, da Silva Junior AB, Ambrósio PE, Pirovani CP, Aguiar ERGR. The Virome of Cocoa Fermentation-Associated Microorganisms. Viruses 2024; 16:1226. [PMID: 39205200 PMCID: PMC11359646 DOI: 10.3390/v16081226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 07/27/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024] Open
Abstract
Theobroma cacao plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment (spontaneous fermentation) or the addition of starter cultures, with different strains directly contributing distinct flavor and color characteristics to the beans. In addition to fungi and bacteria, viruses are ubiquitous and can affect the quality of the fermentation process by infecting fermenting organisms, destabilizing microbial diversity, and consequently affecting fermentation quality. Therefore, in this study, we explored publicly available metatranscriptomic libraries of cocoa bean fermentation in Limon Province, Costa Rica, looking for viruses associated with fermenting microorganisms. Libraries were derived from the same sample at different time points: 7, 20, and 68 h of fermentation, corresponding to yeast- and lactic acid bacteria-driven phases. Using a comprehensive pipeline, we identified 68 viral sequences that could be assigned to 62 new viral species and 6 known viruses distributed among at least nine families, with particular abundance of elements from the Lenarviricota phylum. Interestingly, 44 of these sequences were specifically associated with ssRNA phages (Fiersviridae) and mostly fungi-infecting viral families (Botourmiaviridae, Narnaviridae, and Mitoviridae). Of note, viruses from those families show a complex evolutionary relationship, transitioning from infecting bacteria to infecting fungi. We also identified 10 and 3 viruses classified within the Totiviridae and Nodaviridae families, respectively. The quantification of the virus-derived RNAs shows a general pattern of decline, similar to the dynamic profile of some microorganism genera during the fermentation process. Unexpectedly, we identified narnavirus-related elements that showed similarity to segmented viral species. By exploring the molecular characteristics of these viral sequences and applying Hidden Markov Models, we were capable of associating these additional segments with a specific taxon. In summary, our study elucidates the complex virome associated with the microbial consortia engaged in cocoa bean fermentation that could contribute to organism/strain selection, altering metabolite production and, consequently, affecting the sensory characteristics of cocoa beans.
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Affiliation(s)
- João Pedro Nunes Santos
- Department of Health Sciences, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil;
| | - Gabriel Victor Pina Rodrigues
- Department of Biological Science, Center of Biotechnology and Genetics, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (G.V.P.R.); (L.Y.M.F.); (C.P.P.)
| | - Lucas Yago Melo Ferreira
- Department of Biological Science, Center of Biotechnology and Genetics, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (G.V.P.R.); (L.Y.M.F.); (C.P.P.)
| | - Gabriel Pereira Monteiro
- Department of Biological Science, Center of Biotechnology and Genetics, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (G.V.P.R.); (L.Y.M.F.); (C.P.P.)
| | - Paula Luize Camargo Fonseca
- Department of Biological Science, Center of Biotechnology and Genetics, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (G.V.P.R.); (L.Y.M.F.); (C.P.P.)
- Department of Biochemistry and Immunology, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ícaro Santos Lopes
- Department of Genetics, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Brenno Santos Florêncio
- Department of Engineering and Computing, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (B.S.F.); (A.B.d.S.J.); (P.E.A.)
| | - Aijalon Brito da Silva Junior
- Department of Engineering and Computing, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (B.S.F.); (A.B.d.S.J.); (P.E.A.)
| | - Paulo Eduardo Ambrósio
- Department of Engineering and Computing, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (B.S.F.); (A.B.d.S.J.); (P.E.A.)
| | - Carlos Priminho Pirovani
- Department of Biological Science, Center of Biotechnology and Genetics, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (G.V.P.R.); (L.Y.M.F.); (C.P.P.)
| | - Eric Roberto Guimarães Rocha Aguiar
- Department of Engineering and Computing, Universidade Estadual de Santa Cruz, Ilhéus 45662-900, BA, Brazil; (B.S.F.); (A.B.d.S.J.); (P.E.A.)
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dos Santos RM, Silva NMDJ, Moura FG, Lourenço LDFH, de Souza JNS, Sousa de Lima CL. Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa ( Theobroma cacao L.) Beans Produced in Different Regions. Foods 2024; 13:2171. [PMID: 39063254 PMCID: PMC11275371 DOI: 10.3390/foods13142171] [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: 04/12/2024] [Revised: 05/02/2024] [Accepted: 05/10/2024] [Indexed: 07/28/2024] Open
Abstract
The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.
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Affiliation(s)
- Renato Meireles dos Santos
- Center for Valorization of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, Avenida Perimetral da Ciência, km 01-Guamá, Belém 66075-750, Pará, Brazil; (R.M.d.S.); (N.M.d.J.S.); (F.G.M.); (J.N.S.d.S.)
- Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, Pará, Brazil;
| | - Niara Maria de Jesus Silva
- Center for Valorization of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, Avenida Perimetral da Ciência, km 01-Guamá, Belém 66075-750, Pará, Brazil; (R.M.d.S.); (N.M.d.J.S.); (F.G.M.); (J.N.S.d.S.)
- Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, Pará, Brazil;
| | - Fábio Gomes Moura
- Center for Valorization of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, Avenida Perimetral da Ciência, km 01-Guamá, Belém 66075-750, Pará, Brazil; (R.M.d.S.); (N.M.d.J.S.); (F.G.M.); (J.N.S.d.S.)
| | - Lúcia de Fátima Henriques Lourenço
- Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, Pará, Brazil;
| | - Jesus Nazareno Silva de Souza
- Center for Valorization of Amazonian Bioactive Compounds (CVACBA), Federal University of Pará, Avenida Perimetral da Ciência, km 01-Guamá, Belém 66075-750, Pará, Brazil; (R.M.d.S.); (N.M.d.J.S.); (F.G.M.); (J.N.S.d.S.)
- Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, Pará, Brazil;
| | - Consuelo Lúcia Sousa de Lima
- Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Rua Augusto Corrêa S/N, Guamá, Belém 66075-900, Pará, Brazil;
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Balcázar-Zumaeta CR, Fernández-Romero E, Lopes AS, Ferreira NR, Chagas-Júnior GCA, Yoplac I, López-Trigoso HA, Tuesta-Occ ML, Maldonado-Ramirez I, Maicelo-Quintana JL, Cayo-Colca IS, Castro-Alayo EM. Amino acid profile behavior during the fermentation of Criollo cocoa beans. Food Chem X 2024; 22:101486. [PMID: 38840720 PMCID: PMC11152668 DOI: 10.1016/j.fochx.2024.101486] [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: 03/04/2024] [Revised: 05/13/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3-4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Piura, Jr. Tacna 748, Piura, Peru
| | - Editha Fernández-Romero
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
- Programa de Maestría en Cambio Climático, Agricultura y Desarrollo Rural Sostenible-MACCARD, Escuela de Posgrado, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, Pará, Brazil
| | - Nelson Rosa Ferreira
- Laboratory of Biotechnological Processes (LABIOTEC), Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, 66075-110, Brazil
| | | | - Ives Yoplac
- Laboratorio de Nutrición Animal y Bromatología de Alimentos, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Heydi A. López-Trigoso
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Mery L. Tuesta-Occ
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Italo Maldonado-Ramirez
- Facultad de Ingeniería Mecánica y de Sistemas, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
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Haruna L, Abano EE, Teye E, Tukwarlba I, Yeboah W, Agyei KJ, Lukeman M. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Theobroma cacao) Beans. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:5198607. [PMID: 39145148 PMCID: PMC11323989 DOI: 10.1155/2024/5198607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 03/22/2024] [Accepted: 05/20/2024] [Indexed: 08/16/2024]
Abstract
Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable acidity, fermentation quality (% purity), fermentation index (FI), and overall flavour quality (global quality (GQ)) of cocoa beans. Extended predrying periods and fermentation durations demonstrated a significant enhancement in bean acidification, reflected in the rise of nib pH (6.61-7.33) and the decline in nib acidity (0.023-0.013 meg NaOH/100 g). Notably, the cut test underscored the substantial improvement in % purity, reaching 75.6-99.7% for beans predried at 2-8 hours followed by a 6-day of fermentation. FI increased significantly from 1.026 to a peak of 1.067, followed by a decline to 0.098 in the control, 6 hours, and 8 hours of predried beans, respectively. Sensory evaluation showed substantial improvement in the GQ (40.1-44.6) of beans predried at 2-8 hours and fermented for 6 days, compared to the control (38.3). In addition, a significantly higher preference was shown for cocoa liquor made from the beans predried for 4-6 hours and fermented for 6 days. Principal component analysis clustered samples according to the predrying time, fermentation duration, and quality parameters measured. Optimal conditions for enhanced nib acidification, fermentation quality, and flavour attributes were identified at 6-hour predrying and 6-day fermentation using the response surface methodology. The study highlights the potential of predrying as a pulp preconditioning technique for enhancing fermentative and final bean quality.
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Affiliation(s)
- Lukeman Haruna
- Department of Agricultural EngineeringUniversity of Cape Coast, Cape Coast, Ghana
- Quality Control Company (QCC) LimitedWestern North Regional Office, Sefwi Wiawso, Ghana
| | - Ernest E. Abano
- Department of Agricultural EngineeringUniversity of Cape Coast, Cape Coast, Ghana
| | - Ernest Teye
- Department of Agricultural EngineeringUniversity of Cape Coast, Cape Coast, Ghana
| | - Isaac Tukwarlba
- Department of Agricultural EngineeringUniversity of Cape Coast, Cape Coast, Ghana
| | - Wilson Yeboah
- Quality Control Company (QCC) LimitedWestern North Regional Office, Sefwi Wiawso, Ghana
| | - Kesse J. Agyei
- Department of PlantationCocoa Research Institute of Ghana (CRIG), New Tafo, Ghana
| | - Mary Lukeman
- Food and Drugs AuditFood and Drugs Authority (FDA) of Ghana, Accra, Ghana
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8
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Camargo ID, Rodriguez-Silva LG, Carreño-Olejua R, Montenegro AC, Quintana-Fuentes LF. High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. Sci Rep 2024; 14:12254. [PMID: 38806593 PMCID: PMC11133384 DOI: 10.1038/s41598-024-62609-8] [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: 03/04/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024] Open
Abstract
Migration of nib Cd to the testa during fermentation can be achieved with high temperatures (> 45 °C) and low nib pH values (< 5.0) using spontaneous fermentation. However, this low pH can lead to low flavor quality. This study used three controlled temperature fermentation treatments on three cacao genotypes (CCN 51, ICS 95, and TCS 01) to test its effects on the nib pH, the migration of nib Cd to the testa, and the liquor flavor quality. All treatments were effective in reducing the total nib Cd concentration. Nevertheless, the treatment with the higher mean temperature (44.25 °C) and acidification (pH 4.66) reached the highest mean nib Cd reductions throughout fermentation, a 1.37 factor in TCS 01, promoting the development of fine-flavor cocoa sensorial notes. In unfermented beans, the Cd concentration of nibs was higher than that of the testa, and the Cd migration proceeded down the total concentration gradient. However, Cd migration was observed against the concentration gradient (testa Cd > nib Cd) from the fourth day. Cd migration could increase by extensive fermentation until the sixth day in high temperatures and probably by the adsorbent capacity of the testa. Genotype-by-treatment interactions were present for the nib Cd reduction, and a universal percentage of decrease of Cd for each genotype with fermentation cannot be expected. Selecting genotypes with highly adsorbent testa combined with controlled temperatures would help reduce the Cd concentration in the cacao raw material, improving its safety and quality.
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Affiliation(s)
- Ivan D Camargo
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia.
| | - Lucero G Rodriguez-Silva
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia
| | - René Carreño-Olejua
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia
| | - Andrea C Montenegro
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tibaitatá Research Center, Km 14 Route Mosquera-Bogotá, 250047, Cundinamarca, Colombia
| | - Lucas F Quintana-Fuentes
- Facultad de Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur No. 14 - 23 Barrio Restrepo, 111511, Bogotá, Colombia
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9
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Constante Catuto MP, Tigrero-Vaca J, Villavicencio-Vasquez M, Montoya DC, Cevallos JM, Coronel-León J. Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao. Heliyon 2024; 10:e29900. [PMID: 38699711 PMCID: PMC11063452 DOI: 10.1016/j.heliyon.2024.e29900] [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: 02/18/2024] [Revised: 04/17/2024] [Accepted: 04/17/2024] [Indexed: 05/05/2024] Open
Abstract
Ecuador is one of the world's leading producers of cacao beans, and Nacional x Trinitario cacao represents one of the most distinctive varieties due to its flavor and aroma characteristics. This study aimed to evaluate the effect of the starter culture isolated from microbial diversity during the spontaneous fermentation of Nacional x Trinitario cacao. A total of 249 microbial isolates were obtained from spontaneous culture, with Lactiplantibacillus (45 %), Saccharomyces (17 %), and Acetobacter (2 %) being the most relevant genera for fermentation. Tolerance tests were conducted to select microorganisms for the starter culture. Lactiplantibacillus plantarum exhibited the highest tolerance at pH 5 and 6 % ethanol and tolerated concentrations up to 15 % for glucose and fructose. Acetobacter pasteurianus grew at pH 2 and 6 % ethanol, tolerating high sugar concentrations of up to 15 % for glucose and 30 % for fructose, with growth observed in concentrations up to 5 % for lactic and acetic acid. Subsequently, a laboratory-scale fermentation was conducted with the formulated starter culture (SC) comprising S. cerevisiae, L. plantarum, and A. pasteurianus, which exhibited high tolerance to various stress conditions. The fermentation increased alcoholic compounds, including citrusy, fruity aromas, and floral notes such as 2-heptanol and phenylethyl alcohol, respectively 1.6-fold and 5.6-fold compared to the control. Moreover, the abundance of ketones 2-heptanone and 2-nonanone increased significantly, providing sweet green herbs and fruity woody aromas. Cacao fermented with this SC significantly enhanced the favorable aroma-producing metabolites characteristic of Fine-aroma cacao. These findings underscore the potential of tailored fermentation strategies to improve cacao product quality and sensory attributes, emphasizing the importance of ongoing research in optimizing fermentation processes for the cacao industry.
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Affiliation(s)
- Maria Pilar Constante Catuto
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
| | - Joel Tigrero-Vaca
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Mirian Villavicencio-Vasquez
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Diana Coello Montoya
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
| | - Juan Manuel Cevallos
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
| | - Jonathan Coronel-León
- Facultad de Ingeniería en Mecánica y Ciencias de La Producción, Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Vía Perimetral, Guayaquil, 090902, Ecuador
- Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Campus Gustavo Galindo, Km 30.5, Via Perimetral, Guayaquil, 090902, Ecuador
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10
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Chóez-Guaranda I, Maridueña-Zavala M, Quevedo A, Quijano-Avilés M, Manzano P, Cevallos-Cevallos JM. Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador. PLoS One 2024; 19:e0298909. [PMID: 38427658 PMCID: PMC10906890 DOI: 10.1371/journal.pone.0298909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 01/31/2024] [Indexed: 03/03/2024] Open
Abstract
The fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers. This work aimed to describe the dynamics of the gas chromatography-mass spectrometry (GC-MS) metabolite profile as well as the antioxidant capacity and anthocyanin contents during fermentation of fine-flavor cacao beans. Samples of Nacional x Trinitario cacao beans were obtained after 0, 24, 48, 72, 96, and 120 hours of spontaneous fermentation. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and total anthocyanin content were measured by ultraviolet-visible (UV-Vis) spectrophotometry. Volatiles were adsorbed by headspace solid phase microextraction (HS-SPME) while other metabolites were assessed by an extraction-derivatization method followed by gas chromatography-mass spectrometry (GC-MS) detection and identification. Thirty-two aroma-active compounds were identified in the samples, including 17 fruity, and 9 floral-like volatiles as well as metabolites with caramel, chocolate, ethereal, nutty, sweet, and woody notes. Principal components analysis and Heatmap-cluster analysis of volatile metabolites grouped samples according to the fermentation time. Additionally, the total anthocyanin content declined during fermentation, and FRAP-TPC values showed a partial correlation. These results highlight the importance of fermentation for the improvement of the fine-flavor characteristics of cacao beans.
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Affiliation(s)
- Ivan Chóez-Guaranda
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - María Maridueña-Zavala
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Adela Quevedo
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - María Quijano-Avilés
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Patricia Manzano
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Guayaquil, Ecuador
| | - Juan M. Cevallos-Cevallos
- Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), ESPOL Polytechnic University, Guayaquil, Ecuador
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida (FCV), ESPOL Polytechnic University, Guayaquil, Ecuador
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11
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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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12
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Becerra LD, Quintanilla-Carvajal MX, Escobar S, Ruiz Pardo RY. From controlled transformed cocoa beans to chocolate: Bioactive properties, metabolomic profile, and in vitro bioaccessibility. Food Chem 2024; 433:137321. [PMID: 37683468 DOI: 10.1016/j.foodchem.2023.137321] [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: 05/13/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
This study aimed to characterize the changes in bioactive compounds associated with health benefits during the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion. Flavan-3-ols (catechin, epicatechin), methylxanthines (theobromine, caffeine), total phenolic content, antioxidant activity, and metabolomic fingerprint were analyzed. The results indicated that processing stages led to a general decrease in bioactive compound content, attributed to factors such as temperature, pH, and diffusive phenomena. Roasting and chocolate processing particularly affected epicatechin and caffeine contents. In vitro digestion released compounds in response to enzymatic activity and system conditions, with a significant release of amino acids and peptides in the intestinal phase. Catechin and theobromine exhibited higher effective bioaccessibility. The antioxidant activity mirrored the quantification of individual compounds. This research provides valuable insights into the dynamic changes of chemical compounds in cocoa matrices throughout the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion.
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Affiliation(s)
- Lili Dahiana Becerra
- Doctorado en Biociencias, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia; Grupo de Investigación en Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Investigación en Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia
| | - Sebastián Escobar
- Process & Quality Cocoa Laboratory, Centro de Investigación Palmira, Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Palmira, Valle del Cauca, Colombia
| | - Ruth Yolanda Ruiz Pardo
- Grupo de Investigación en Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Universitario del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
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13
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Condori D, Espichan F, Macassi ALS, Carbajal L, Rojas R. Study of the post-harvest processes of the peruvian chuncho cocoa using multivariate and multi-block analysis. Food Chem 2024; 431:137123. [PMID: 37573746 DOI: 10.1016/j.foodchem.2023.137123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 08/02/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
A screening of 24 Chuncho cacao postharvest processes was carried out and three treatments were identified with the best levels of functional non-volatile metabolites and the best profile of volatile metabolites. The relationship between the sensory profile of flavor and aroma, volatile and non-volatile metabolites was investigated by multiblock analysis. The most prominent volatile metabolites were benzaldehyde (Bz), 2,3,5-trimethylpyrazine (TriMP), 2,3,5,6-tetramethylpyrazine (TetraMP), myrcene (Myr), limonene (LM), ethylphenyl acetate (EpHAc) and 2-phenylethyl acetate (pHEthAc), and functional nonvolatile metabolites were total flavonoids (Tflav), total polyphenols (TppH), catechins (Cat), epicatechin (EpCat), caffeine (Caf), and theobromine (TeoB). Sensory analysis by MFA (multiple factorial analysis) allowed checking the substrates of the metabolites and highlighting correlated flavor and aroma descriptors. Based on multiblock analysis, four new descriptors were identified for Bz, Myr, and LM, such as nut, astringent, bitter, and crude. For TetraMP the fruity flavor was identified and for TriMP it was identified as Malt flavor. For Cat, EpCat, Caf, TeoB, Tflav, and TppH, the descriptors bitter, astringent, floral, and fruity were identified. This study will allow Chuncho cocoa farmers and producers to have a cocoa paste production scheme with a high value of functional metabolites and sensory profile, and value this Peruvian accession.
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Affiliation(s)
| | | | | | - Luz Carbajal
- Universidad Peruana Cayetano Heredia (UPCH), Peru.
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14
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Blommaert H, Sarret G, Chavez E, Smolders E, Vanderschueren R. Cadmium speciation in cacao beans changes during a fermentation-like incubation. Food Chem 2024; 431:137068. [PMID: 37562334 DOI: 10.1016/j.foodchem.2023.137068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/24/2023] [Accepted: 07/30/2023] [Indexed: 08/12/2023]
Abstract
Cadmium (Cd) concentrations in cacao often exceed food limits. Recently, it was shown that cacao bean fermentation enhances Cd solubility, opening potential for Cd mitigation in cacao products. This study was set-up to identify changes in Cd speciation during fermentation. X-Ray absorption spectroscopy (XAS) complemented with speciation calculations, were used on samples collected from high and low Cd farms, that were subjected to a fermentation-like incubation that reached high temperatures (>45 °C) and acidic pH (<5). Incubation decreased nib Cd concentration up to a factor 1.5 and changed Cd complexation in high Cd beans from sulphur to oxygen ligands, likely due to pH changes. In beans with lower Cd concentrations, Cd was complexed before and after incubation with oxygen-ligands. A combination of pH changes and/or phytate breakdown may explain the migration of Cd outward from the nib. XAS and speciation calculations proved complimentary techniques and indicated similar speciation changes during fermentation.
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Affiliation(s)
- Hester Blommaert
- Université Grenoble Alpes, Université Savoie Mont Blanc, CNRS, IRD, Univ. G. Eiffel, ISTerre, Grenoble, France.
| | - Géraldine Sarret
- Université Grenoble Alpes, Université Savoie Mont Blanc, CNRS, IRD, Univ. G. Eiffel, ISTerre, Grenoble, France.
| | - Eduardo Chavez
- Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ciencias de la Vida, Campus Gustavo Galindo Km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
| | - Erik Smolders
- Division of Soil and Water Management, KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
| | - Ruth Vanderschueren
- Division of Soil and Water Management, KU Leuven, Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
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15
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Djali M, Santasa K, Indiarto R, Subroto E, Fetriyuna F, Lembong E. Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia. Foods 2023; 12:3316. [PMID: 37685248 PMCID: PMC10486910 DOI: 10.3390/foods12173316] [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: 08/06/2023] [Revised: 08/28/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition to cocoa nibs. The present study was conducted to identify the proximate composition and bioactive compounds in CBS produced at several cocoa industries in Indonesia utilizing different cocoa varieties (Criollo and Forastero) and processing techniques (fermented, non-fermented, pulp washing, and drying), which remain unknown. The results showed that the CBS derived from roasted Criollo cocoa pods in the Kendeng Lembu cocoa industry had ash and protein content of about 8.21% and 18.79%, respectively, which was higher than other industries. Additionally, the concentration of bioactive substances was higher here than it was elsewhere. This included total phenolic (136.2 mg GAE g-1) and theobromine (22.50 mg g-1). The lowest ash and protein concentration found in CBS was from Forastero cocoa pods, non-fermented like Sulawesi cocoa. These values were 6.48% and 15.70%, respectively. The concentration of theobromine (15.40 mg g-1) was also lower compared to other industries.
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Affiliation(s)
- Mohamad Djali
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia; (K.S.); (R.I.); (E.S.); (F.F.); (E.L.)
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16
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Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods 2023; 12:3291. [PMID: 37685224 PMCID: PMC10487274 DOI: 10.3390/foods12173291] [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: 08/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru
| | - Alexa J. Pajuelo-Muñoz
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Deisy F. Trigoso-Rojas
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Angel F. Iliquin-Chavez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Editha Fernández-Romero
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Ives Yoplac
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Lucas D. Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Nadia Rodríguez-Hamamura
- Laboratorio LABICER, Facultad de Ciencias, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ily M. Maza Mejía
- Laboratorio de Investigación de Química Analítica y Ambiental, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Gilson C. A. Chagas-Junior
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Campus Guamá, Belém 66075-110, Brazil;
| | - Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
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Ditchfield C, Kushida MM, Mazalli MR, Sobral PJA. Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question. Foods 2023; 12:3070. [PMID: 37628068 PMCID: PMC10453203 DOI: 10.3390/foods12163070] [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: 06/09/2023] [Revised: 07/31/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.
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Affiliation(s)
- Cynthia Ditchfield
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Marta Mitsui Kushida
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Monica R. Mazalli
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
| | - Paulo J. A. Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (M.M.K.); (M.R.M.); (P.J.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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18
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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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19
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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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20
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Cortez D, Quispe-Sanchez L, Mestanza M, Oliva M, Yoplac I, Torres C, Chavez SG. Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru. Curr Res Food Sci 2023; 6:100494. [PMID: 37095830 PMCID: PMC10121394 DOI: 10.1016/j.crfs.2023.100494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/05/2023] Open
Abstract
Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is conditioned by the post-harvest processing of cocoa beans, and fermentation is a major step in this regard. Consequently, this research evaluated the changes in phenolic compounds and methylxanthines occurred in the fermentation of Criollo and CCN-51 cocoa beans, varieties of great commercial interest for the cocoa-growing areas of Peru. For this purpose, samples were taken every 12 h of cocoa beans under fermentation for 204 h in which phenols (gallic acid, caffeic acid, catechin, and epicatechin) and methylxanthines (theobromine, caffeine and theophylline) were quantified by ultra-high performance liquid chromatography (UHPLC); total polyphenols by Folin Ciocalteu; antioxidant capacity by DPPH free radical capture method; total anthocyanins; pH; titratable acidity; and fermentation rate of beans. We found that during fermentation, phenolic content, antioxidant activity, and methylxanthines of cocoa beans decreased; on the other hand, the anthocyanin content increased slightly. Indeed, at distinctly degree, fermentation influences bioactive compounds in cocoa beans, depending on the variety cultivated.
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21
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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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22
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Millena CG, Balonzo ARR, Rentoy JR, Ruivivar SS, Bobiles SC. Effect of fermentation stages on the nutritional and mineral bioavailability of cacao beans (Theobroma cacao L.). J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
Abstract
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
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Affiliation(s)
| | - Fahrurrozi
- 2Research Center for Marine and Land Bioindustry (RCMLB), National Research and Innovation Agency (NRIA), Jl. Raya Senggigi, Kodek Bay, Pemenang, Nort Lombok, West Nusa Tenggara 83352, Indonesia
| | - Tri Marwati
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Titiek Farianti Djaafar
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Retno Utami Hatmi
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Purwaningsih
- 4Asessment Institute for Agriculture Technology (AIAT) of Yogyakarta, Indonesia Ministry of Agriculture, Jl. Stadion Maguwoharjo No. 22, Ngemplak, Sleman, Yogyakarta, 55584, Indonesia
| | - Yeyen Prestyaning Wanita
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Puspita Lisdiyanti
- 5Research Center for Biosystematics and Evolution (RCBE), National Research and Innovation Agency (NRIA), Cibinong 16911, Indonesia
| | - Urip Perwitasari
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
| | - Ario Betha Juanssilfero
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
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24
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Balcázar-Zumaeta CR, Castro-Alayo EM, Cayo-Colca IS, Idrogo-Vásquez G, Muñoz-Astecker LD. Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review. Food Res Int 2023; 163:112190. [PMID: 36596129 DOI: 10.1016/j.foodres.2022.112190] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Spontaneous fermentation is a process that depends on substrates' physical characteristics, crop variety, and postharvest practices; it induces variations in the metabolites that are responsible for the taste, aroma, and quality. Metabolomics makes it possible to detect key metabolites using chemometrics and makes it possible to establish patterns or identify biomarker behaviors under certain conditions at a given time. Therefore, sensitive and highly efficient analytical techniques allow for studying the metabolomic fingerprint changes during fermentation; which identify and quantify metabolites related to taste and aroma formation of an adequate processing time. This review shows that studying metabolomics in spontaneous fermentation permits the characterization of spontaneous fermentation in different stages. Also, it demonstrates the possibility of modulating the quality of cocoa by improving the spontaneous fermentation time (because of volatile aromatic compounds formation), thus standardizing the process to obtain attributes and quality that will later impact the chocolate quality.
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Affiliation(s)
- César R Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Guillermo Idrogo-Vásquez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Lucas D Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
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25
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Herrera-Rocha F, Cala MP, León-Inga AM, Aguirre Mejía JL, Rodríguez-López CM, Florez SL, Chica MJ, Olarte HH, Duitama J, González Barrios AF, Fernández-Niño M. Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chem 2022; 397:133845. [PMID: 35940096 DOI: 10.1016/j.foodchem.2022.133845] [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: 05/12/2022] [Revised: 07/24/2022] [Accepted: 07/31/2022] [Indexed: 11/04/2022]
Abstract
The impact of cocoa lipid content on chocolate quality has been extensively described. Nevertheless, few studies have elucidated the cocoa lipid composition and their bioactive properties, focusing only on specific lipids. In the present study the lipidome of fine-flavor cocoa fermentation was analyzed using LC-MS-QTOF and a Machine Learning model to assess potential bioactivity was developed. Our results revealed that the cocoa lipidome, comprised mainly of fatty acyls and glycerophospholipids, remains stable during fine-flavor cocoa fermentations. Also, several Machine Learning algorithms were trained to explore potential biological activity among the identified lipids. We found that K-Nearest Neighbors had the best performance. This model was used to classify the identified lipids as bioactive or non-bioactive, nominating 28 molecules as potential bioactive lipids. None of these compounds have been previously reported as bioactive. Our work is the first untargeted lipidomic study and systematic effort to investigate potential bioactivity in fine-flavor cocoa lipids.
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Affiliation(s)
- Fabio Herrera-Rocha
- Grupo de Diseño de Productos y Procesos (GDPP), Departamento de Ingeniería Química y de Alimentos, Universidad de los Andes, Bogotá, Colombia
| | - Mónica P Cala
- MetCore - Metabolomics Core Facility. Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | - Ana Maria León-Inga
- 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), Departamento de Ingeniería Química y de Alimentos, 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, Bogotá, Colombia; Leibniz-Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle, Germany.
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26
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Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics. Food Chem 2022; 389:133074. [PMID: 35569247 DOI: 10.1016/j.foodchem.2022.133074] [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: 08/13/2021] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/21/2022]
Abstract
A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas chromatography mass spectrometry (SBSE-GC-MS) coupled to Parallel Factor Analysis 2 (PARAFAC2) automated in PARADISe. Principal component analysis (PCA) explained 80% of the variability of the concentration, in four PCs, which revealed specific groups of volatile characteristics. Partial least squares discriminant analysis (PLS-DA) helped to identify volatile compounds that were correlated to the different degrees of alkalization. Dynamics between compounds such as the acetophenone increasing and toluene and furfural decreasing in medium and strongly alkalized cocoas allowed its differentiation from natural cocoa samples. Thus, the proposed comprehensive analysis is a useful tool for understanding volatiles, e.g., for the quality control of cocoa powders with significant time and costs savings.
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27
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Castro-Alayo EM, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP. Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process. Foods 2022; 11:foods11121769. [PMID: 35741966 PMCID: PMC9222970 DOI: 10.3390/foods11121769] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/31/2022] [Accepted: 06/13/2022] [Indexed: 02/04/2023] Open
Abstract
The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms β1′ and β2′. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.
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Affiliation(s)
- Efraín M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
- Programa de Doctorado en Ingeniería, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru
- Sección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru;
- Correspondence: ; Tel.: +51-986376463
| | - Llisela Torrejón-Valqui
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru; (L.T.-V.); (M.M.-M.)
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Amazonas, Peru;
| | - Fiorella P. Cárdenas-Toro
- Sección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Lima 32, Peru;
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GUTIERREZ EALVIÁREZ, CAETANO AC, HOYOS YRAMIREZ, SANTOS MGRANDA, ESPINOZA SLEIVA. Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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