Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru

Cortez, Denny; Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva‐Cruz, Manuel; Yoplac, Ives; Torres, Cesar; Chávez, Segundo G.

doi:10.1016/j.crfs.2023.100494

Cited by 12 publications

(7 citation statements)

References 46 publications

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“…They determined that a temperature range of 45–50 °C was optimal for cocoa bean fermentation, resulting in desirable flavor compounds and reduced levels of undesirable flavor compounds. Cortez et al [ 52 ] found that cocoa fermentation leads to temperatures exceeding 45 °C. This increase in temperature triggers the activation of native enzymes and the denaturation of proteins, resulting in a notable impact on the development of flavor during cocoa fermentation.…”

Section: Resultsmentioning

confidence: 99%

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Guzmán-Armenteros

Ruales

Villacís-Chiriboga

et al. 2023

Foods

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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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Section: Resultsmentioning

confidence: 99%

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Guzmán-Armenteros

Ruales

Villacís-Chiriboga

et al. 2023

Foods

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“…Numerous studies have shown that fermentation significantly changes the polyphenol proﬁles of plant-based foods [ 53 , 54 ]. Traditional naturally fermented rose petals are usually fermented at room temperature (approximately 20–22 °C).…”

Section: Discussionmentioning

confidence: 99%

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

Abla,

Cai,

Gao

et al. 2024

Heliyon

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“…Similar to the results of the present study, Ryan et al (2017) revealled that cocoa bean processing (fermentation and roasting) did not affect DPP-IV inhibition. As previously mentioned, food processing such as fermentation and roasting, reduces flavonols and polyphenols concentrations in cocoa beans (Cortez et al, 2023). Thus, newly derived food compounds released during food processing may be responsible for this effect.…”

Section: International Journal Of Food Science and Technology 2024mentioning

confidence: 91%

“…Recently, different studies have reported that during the fermentation, drying and roasting process of cocoa beans, the concentration of bioactive compounds and bioactivities may be affected (do Carmo Brito et al, 2017;Santos Melo et al, 2021). Particularly, studies have shown that the concentration of polyphenols and antioxidant activity were reduced after 48 (Santos Melo et al, 2021), 50 (Cortez et al, 2023) and 120 h of fermentation (do Carmo Brito et al, 2017). Furthermore, to the best of our knowledge, there are no studies that report the effect of the fermentation and roasting process of cocoa beans on the release of peptides with potential bioactivity.…”

Section: Introductionmentioning

confidence: 99%

Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)

Domínguez‐Pérez,

Beltrán‐Barrientos,

Torres‐Llanez

et al. 2024

Int J of Food Sci Tech

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SummaryThe aim of the present study was to follow the dynamics of potential antihypertensive (angiotensin‐converting enzyme (ACE)) and antidiabetogenic (dipeptidyl peptidase IV (DPP‐IV)) inhibitory activities during artisanal fermentation of Mexican cocoa beans. Almendra Blanca, Criollo and Forastero cocoa beans were sampled after 0, 48, 72, 96 and 120 h of fermentation and roasting (140 °C) and subjected to simulated gastrointestinal digestion. Subsequently, proteolytic activity (OPA method), peptide abundance (RP–HPLC), ACE and DPP‐IV inhibitory activities and IC50 were determined. The results showed that proteolytic activity, peptide abundance and ACE and DPP‐IV inhibition were higher (P < 0.05) at the final stages of fermentation (96 and 120 h). However, IC50 values in partially fermented (48 to 96 h) cocoa beans were the lowest (P < 0.05) of all. In conclusion, a partially fermented cocoa bean may be desirable for its use as a functional ingredient with potential antihypertensive and antidiabetogenic effects.

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Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru

Cited by 12 publications

References 46 publications

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)

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