1
|
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.
Collapse
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.)
| | | | | | | | | | | |
Collapse
|
2
|
Hanifah A, Firmanto H, Putri SP, Fukusaki E. Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature. J Biosci Bioeng 2022; 134:125-132. [PMID: 35654674 DOI: 10.1016/j.jbiosc.2022.05.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 04/14/2022] [Accepted: 05/02/2022] [Indexed: 12/27/2022]
Abstract
Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations. However, the correlation between the metabolite profile of cocoa beans and the temperature of their region of origin has not been fully defined. In this study, the metabolite profiles of Indonesian cocoa beans of various origins were evaluated using gas chromatography/mass spectrometry-based analysis, and were found to differ depending on the origin of the bean. Subsequently, the correlation between metabolite profile and environmental temperature of the origin was assessed using orthogonal projection to latent structure regression (OPLS-R) analysis. The analysis revealed that seven metabolites were associated with temperature: γ-aminobutyric acid (GABA), ethanolamine, glycerol, isocitric acid + citric acid, succinic acid, malic acid, and saccharic acid. The findings of this study will be valuable to chocolate industries for the production of single-origin chocolates.
Collapse
Affiliation(s)
- Abu Hanifah
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Hendy Firmanto
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Jawa Timur 68118, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, Osaka 565-0871, Japan; Osaka University-Shimadzu Omics Innovation Research Laboratories, Osaka University, Osaka 565-0871, Japan
| |
Collapse
|
3
|
Ooi TS, Ting ASY, Siow LF. Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teng Sin Ooi
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
| | - Adeline Su Yien Ting
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
| | - Lee Fong Siow
- School of Science Monash University MalaysiaJalan Lagoon Selatan Selangor Malaysia
| |
Collapse
|
4
|
Lembong E, Djali M, Utama GL. Antioxidant Properties of Cocoa (Theobroma cocoa L.) Shell Powder in Fermentation and Immersion Treatments. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2021. [DOI: 10.11118/actaun.2021.048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
5
|
Ramos-Escudero F, Casimiro-Gonzales S, Fernández-Prior Á, Cancino Chávez K, Gómez-Mendoza J, Fuente-Carmelino LDL, Muñoz AM. Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111629] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
6
|
Lavorgna M, Pacifico S, Nugnes R, Russo C, Orlo E, Piccolella S, Isidori M. Theobromacacao Criollo var. Beans: Biological Properties and Chemical Profile. Foods 2021; 10:foods10030571. [PMID: 33803449 PMCID: PMC8001065 DOI: 10.3390/foods10030571] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
Theobroma cacao provides precious products such as polyphenol-rich beans that are useful for nutraceutical purposes. The geographical area may influence the chemical composition of raw cocoa beans in terms of the polyphenols and biological qualities of the products. This work aimed to investigate the biological properties and the chemical composition of two different samples of Criollo var. cocoa raw beans coming from two areas (Indonesia; Peru). Beans underwent biphasic extraction obtaining lipophilic and hydroalcoholic extracts. The extracts were tested for antiradical, antimutagenic, and antigenotoxic effects. Cell viability inhibition toward breast, gastric/esophageal colorectal adenocarcinoma, and hepatoblastoma human cell lines was evaluated. Extracts were chemically investigated through UV-Vis spectroscopy and ultra-high-pressure liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (UHPLC-ESI-QqTOF MS/MS). Results showed that the Indonesian bean hydroalcoholic extracts were able to scavenge 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cation radical better than the Peruvian hydroalcoholic extracts (ECs50: 72.63 vs. 322.20 μg/mL). Extracts showed antimutagenic and antigenotoxic activity. The viability inhibitory effect on breast and hepatic cancer cells was reached only for the Indonesian hydroalcoholic extracts at hundreds of μg/mL. Phenylpropenoyl-L-amino acids, hydroxycinnamoyl aminoacids conjugates, and procyanidin compounds were found mainly in the hydroalcoholic extracts, whereas fatty acids and lyso-phospholipids were found mainly in lipophilic fractions. Fatty acid and (epi)catechins appeared to be affected by different environmental conditions of the geographical areas.
Collapse
|
7
|
Fibrianto K, Azhar LOMF, Widyotomo S, Harijono H. Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.24919] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to stimulate the domestic chocolate industry. This study aimed to investigate the effect of cocoa bean origin and conching time on the physicochemical (water content, texture, color, crude fat content, and melting enthalpy) and microstructural properties of chocolate. The experiment was conducted under a completely randomized factorial design consisting of two factors: cocoa bean origin (100% fermented cocoa beans from Jember, 100% fermented cocoa beans from Southeast Sulawesi, 50% fermented cocoa beans from Jember + 50% non-fermented cocoa beans from Southeast Sulawesi, and 50% fermented cocoa beans from Southeast Sulawesi + 50% non-fermented cocoa beans from Southeast Sulawesi) and conching time (4, 6 and 8 h). The results showed that cocoa bean origin significantly affected the hardness, gumminess and color of chocolate, including the redness and yellowness level, whereas conching time affected water content, hardness, cohesiveness, elasticity, and crude fat content. Differential scanning calorimetry (DSC) analysis showed that the treatment with 100% fermented cocoa beans from Jember presented higher values of Tonset, ΔHmelt and area compared with those of the treatment with 100% fermented cocoa beans from Southeast Sulawesi, which presented higher values of Tpeak and Tend. Scanning Electron Microscopy (SEM) analysis showed a distribution of solid and dense particles with crystal interaction with chocolate structures.
Collapse
|
8
|
Spada FP, Mandro GF, da Matta MD, Canniatti-Brazaca SG. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
9
|
Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y. Chemical and flavor profile changes of cocoa beans ( Theobroma cacao L.) during primary fermentation. Food Sci Nutr 2020; 8:4121-4133. [PMID: 32884693 PMCID: PMC7455942 DOI: 10.1002/fsn3.1701] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 04/23/2020] [Accepted: 05/14/2020] [Indexed: 11/11/2022] Open
Abstract
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red-brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3-day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.
Collapse
Affiliation(s)
- Yiming Fang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Rui Li
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Zhong Chu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Kexue Zhu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Fenglin Gu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Yanjun Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| |
Collapse
|
10
|
Ooi T, Ting A, Siow L. Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108977] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
11
|
Gil M, Jaramillo Y, Bedoya C, Llano SM, Gallego V, Quijano J, Londono-Londono J. Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin. Heliyon 2019; 5:e01650. [PMID: 31193315 PMCID: PMC6525297 DOI: 10.1016/j.heliyon.2019.e01650] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/16/2019] [Accepted: 05/01/2019] [Indexed: 01/08/2023] Open
Abstract
The aim of this study was to compare the quality of a mixture of cocoa harvested and fermented in three subregions of Antioquia (Colombia), from the chemometric profile based on multivariate statistical analysis. A mixture of clones CCN-52, ICS-1, FLE-2, and FEC-2 harvested in Bajo Cauca, Uraba and Magdalena Medio were subjected to a spontaneous fermentation. The characterization of raw and well-fermented cocoa was performed through 38 parameters, and results were compared by a Principal Component Analysis (PCA) and a Cluster Analysis (CA), followed by a Principal Factors Analysis (PFA- CA). The CA showed that there are differences among subregions only in raw cocoa from Bajo Cauca. PCA allowed identifying the variability between raw and fermented cocoa in a representative way and these results were consistent with the chemical profile. Besides, the number of parameters to differentiate raw cocoa from different subregions was reduced (11–13 parameters) and it was possible to characterize well fermented cocoa with only 10 parameters of 38. PFA-CA consolidated in three factors a grouping to identify the cocoa quality according to the process or interest of the sensory or functional properties. Factor 1 (cocoa quality indicators with functional properties), Factor 2 (indicators of quality of the beginning of fermentation) and Factor 3 (indicators of quality of well-fermented cocoa) each one with a weight of 39, 35 and 26 respectively.
Collapse
Affiliation(s)
- Maritza Gil
- Universidad Nacional de Colombia. Facultad de Ciencias Agrarias. Medellín- Antioquia Colombia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Yamile Jaramillo
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Carolina Bedoya
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Sandra M Llano
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Vanessa Gallego
- Universidad de Antioquia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | | | - Julian Londono-Londono
- Regional Director of the Colombian Corporation for Agricultural Research AGROSAVIA, Meta, Colombia
| |
Collapse
|
12
|
Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Res Int 2019; 123:684-696. [PMID: 31285018 DOI: 10.1016/j.foodres.2019.05.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/08/2019] [Accepted: 05/29/2019] [Indexed: 01/01/2023]
Abstract
The cocoa bean shell (CBS) is a main by-product of cocoa processing, with great potential to be used as an ingredient for functional foods because of its nutritional and flavour properties. This study aimed to characterise and classify CBSs obtained from cocoa beans of diverse cultivars and collected in different geographical origins through their volatile profile assessed using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC-qMS) and E-nose combined with principal component analysis (PCA). The study provides, for the first time in a representative set of samples, a comprehensive fingerprint and semi-quantitative data for >100 volatile organic compounds (VOCs), such as aldehydes, ketones, pyrazines, alcohols, and acids. Through PCA, a clear separation of the Criollo cultivar from the other cultivars was achieved with both GC-qMS and E-nose analytical techniques because of the high content of key-aroma VOCs. Several biomarkers identified by GC-qMS, such as 2-hepanol, 2-methylpropanoic acid, and 2,3,5-trimethylpyrazine, recognized as key-aroma compounds for cocoa beans, were found suitable for the classification of CBSs according to their quality and origin. GC-qMS and E-nose appeared to be suitable analytical approaches to classify CBSs, with a high correlation between both analytical techniques. The volatile fingerprint and classification of CBSs could allow for the selection of samples with a specific flavour profile according to the food application and, therefore, constitute an interesting approach to valorise this by-product as a food ingredient.
Collapse
Affiliation(s)
- Letricia Barbosa-Pereira
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy.
| | - Olga Rojo-Poveda
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy; RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université Libre de Bruxelles, Brussels, Belgium
| | - Ilario Ferrocino
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy
| | - Manuela Giordano
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy
| | - Giuseppe Zeppa
- Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, Grugliasco, Italy
| |
Collapse
|
13
|
Mota-Gutierrez J, Barbosa-Pereira L, Ferrocino I, Cocolin L. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits. Nutrients 2019; 11:E884. [PMID: 31010207 PMCID: PMC6521293 DOI: 10.3390/nu11040884] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/11/2019] [Accepted: 04/17/2019] [Indexed: 12/11/2022] Open
Abstract
Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.
Collapse
Affiliation(s)
- Jatziri Mota-Gutierrez
- Department of Agricultural, Forestry, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
| | - Letricia Barbosa-Pereira
- Department of Agricultural, Forestry, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
- Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santigo de Compostela, Spain.
| | - Ilario Ferrocino
- Department of Agricultural, Forestry, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
| | - Luca Cocolin
- Department of Agricultural, Forestry, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
| |
Collapse
|
14
|
Rottiers H, Tzompa Sosa DA, Van de Vyver L, Hinneh M, Everaert H, De Wever J, Messens K, Dewettinck K. Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1379-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
15
|
Kumari N, Grimbs A, D'Souza RN, Verma SK, Corno M, Kuhnert N, Ullrich MS. Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans. Food Res Int 2018; 111:137-147. [DOI: 10.1016/j.foodres.2018.05.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 04/26/2018] [Accepted: 05/05/2018] [Indexed: 10/16/2022]
|
16
|
Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018; 115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
Abstract
The quality of Theobroma cacao L. is influenced by different variables both in the crop and in the processes of postharvest, the latter it includes the fermentation and the drying, fundamental for the formation of aroma and flavor precursors, determinants in the characteristics of quality and differentiation of cocoa in the chocolate industry. The objective of the present research was to evaluate the effect of the solar drying process using a plastic roof solar dryer on the sensory and chemical quality of a mixture of cocoa cultivated in a region of Antioquia, Colombia. The content of total polyphenols, anthocyanins, sugars, mannitol, pH, total acidity, humidity, ethereal extract, ash, crude fiber and odor and flavor descriptors were analyzed. For analyzing the data, we used the methodology of longitudinal data analysis and repeated measurements, a Principal Component Analysis (PCA), and a principal factor analysis. The analyzed sensory characteristics are statistically different over time (p < 0.05). There was a decrease in the content of anthocyanins, total polyphenols and sucrose, and an increase in glucose and fructose during fermentation and drying. The analysis of factors allowed to define a series of groupings as indexes of quality according to the chemical and sensory properties analyzed in the drying process. Overall, the mixture of cocoa clones evaluated in the solar drying process presented indicators of sensory and chemical quality associated with descriptions of odor (spicy, dairy, nut, fruity, sweet cane), flavor (floral and spicy), ethereal extract, and pH that indicate a good benefit of cocoa and show the potential that Colombia has as a producer of fine aroma cocoa in high demand in premium markets.
Collapse
Affiliation(s)
- Luis Danilo Porras Barrientos
- Food Engineering, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No. 52-21, Medellín, Antioquia, Colombia.
| | - Juan Diego Torres Oquendo
- Food Science and Technology, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, Medellín, Antioquia, Colombia.
| | - Maritza Andrea Gil Garzón
- Agricultural Science, Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Medellín-Antioquia Colombia, Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL, Corporación Universitaria Lasallista, Carrera 51 No.118 sur 57, Caldas, Antioquia, Colombia.
| | - Olga Lucia Martínez Álvarez
- Public Health, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, AA 1226, Medellín, Antioquia, Colombia.
| |
Collapse
|
17
|
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One 2018; 13:e0197654. [PMID: 30110324 PMCID: PMC6093646 DOI: 10.1371/journal.pone.0197654] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Accepted: 07/25/2018] [Indexed: 11/30/2022] Open
Abstract
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
Collapse
|
18
|
Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9875-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
Kutsanedzie FYH, Chen Q, Hassan MM, Yang M, Sun H, Rahman MH. Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution. Food Chem 2017; 240:231-238. [PMID: 28946266 DOI: 10.1016/j.foodchem.2017.07.117] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 07/18/2017] [Accepted: 07/24/2017] [Indexed: 11/28/2022]
Abstract
Total fungi count (TFC) is a quality indicator of cocoa beans when unmonitored leads to quality and safety problems. Fourier transform near infrared spectroscopy (FT-NIRS) combined with chemometric algorithms like partial least square (PLS); synergy interval-PLS (Si-PLS); synergy interval-genetic algorithm-PLS (Si-GAPLS); Ant colony optimization - PLS (ACO-PLS) and competitive-adaptive reweighted sampling-PLS (CARS-PLS) was employed to predict TFC in cocoa beans neat solution. Model results were evaluated using the correlation coefficients of the prediction (Rp) and calibration (Rc); root mean square error of prediction (RMSEP), and the ratio of sample standard deviation to RMSEP (RPD). The developed models performance yielded 0.951≤Rp≤0.975; and 3.15≤RPD≤4.32. The models' prediction stability improved in the order of PLS<CARS-PLS<ACO-PLS<Si-PLS<Si-GAPLS. FT-NIRS combined with Si-GAPLS may be employed for in-situ and noninvasive quantification of TFC in cocoa beans for quality and safety monitoring.
Collapse
Affiliation(s)
- Felix Y H Kutsanedzie
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China.
| | - Md Mehedi Hassan
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
| | - Mingxiu Yang
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
| | - Hao Sun
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
| | - Md Hafizur Rahman
- School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China
| |
Collapse
|
20
|
Spada FP, Zerbeto LM, Ragazi GBC, Gutierrez ÉMR, Souza MC, Parker JK, Canniatti-Brazaca SG. Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1196-1208. [PMID: 28110526 DOI: 10.1021/acs.jafc.6b04836] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying and then roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n = 162), and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, aw, pH, luminosity, and color were also monitored to ensure that these properties were similar to those of cocoa powder or cocoa substitutes.
Collapse
Affiliation(s)
- Fernanda Papa Spada
- Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Lais Masson Zerbeto
- Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Gabriel Bernardes Cabreira Ragazi
- Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Érika Maria Roel Gutierrez
- Technology College of Piracicaba "Dep. Roque Trevisan", FATEC Piracicaba , Diácono Jair de Oliveira 651, CEP 13.414-155 Piracicaba, São Paulo, Brazil
| | - Miriam Coelho Souza
- Faculty of Health Sciences, Methodist University of Piracicaba , Rod. do Açúcar, km 151, CEP 13400-911 Piracicaba, São Paulo, Brazil
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading , Whiteknights, Reading RG6 6AP, United Kingdom
| | - Solange Guidolin Canniatti-Brazaca
- Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil
| |
Collapse
|
21
|
Loureiro GAHA, Araujo QR, Sodré GA, Valle RR, Souza JO, Ramos EMLS, Comerford NB, Grierson PF. Cacao quality: Highlighting selected attributes. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
22
|
|
23
|
Oracz J, Nebesny E, Żyżelewicz D. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300474] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
| | - Ewa Nebesny
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
| | - Dorota Żyżelewicz
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
| |
Collapse
|