Cocoa Residues as Alternative Support for Freeze Drying of <i>Candida tropicalis</i> for Controlled Fermentation of Cocoa

Abstract

Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying <i>Candida tropicalis</i>, a yeast strain known to enhance the cocoa fermentation process. By integrating <i>Candida tropicalis</i> into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of <i>Candida tropicalis</i>. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of <i>Candida tropicalis</i>. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of <i>Candida tropicalis</i>, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.