Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation

Peña González, María Alicia; Ortiz Urgiles, Jennifer Pamela; Santander Pérez, Fernanda Alegría; Lazo Vélez, Marco Antonio; Caroca Cáceres, Rodrigo Sebastián

doi:10.1590/1981-6723.01323

Cited by 5 publications

(2 citation statements)

References 37 publications

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“…Despite the differences in cacao species, the sugar content of FEC2 and CCN‐51 CME samples are similar. In contrast, Peña Gonzáles and colleagues (2023) reported lower fructose (21.91 g L −1 ) and glucose (24.75 g L −1 ) concentrations in cacao mucilage from Brazilian cacao.…”

Section: Resultsmentioning

confidence: 86%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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SummaryCacao mucilage exudate (CME) is a highly nutritious by‐product of cacao fruit processing containing up to 15 wt% simple sugars and organic acids. We investigate the CME dehydration process to produce cacao syrup (CS) under varying temperatures (60 °C and 70 °C) and pH (4.0 and 5.0) using a 22‐factorial design with a central point (65 °C, pH 4.5). Neither temperature nor pH significantly (P < 0.05) impacts CS chemical composition. Average concentrations of fructose, glucose, and sucrose in the syrups reached 27.79, 25.56, and 12.46 wt%, respectively. Organic acids—citric, malic, lactic, tartaric, and fumaric—represent 5.12, 3.01, 0.20, 0.16, and 0.002 wt%, respectively. Although the heating treatment results in the formation of 5‐(hydroxymethyl)furfural (HMF) (12.8–13.7 mg L−1), its concentration remains below the limits of the regulatory standard. These findings have significant implications for using CME as a sustainable and nutritious source of ingredients for the food industry.

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Section: Resultsmentioning

confidence: 86%

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Aldana,

Bustos,

Espinoza

et al. 2023

Int J of Food Sci Tech

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“…It was observed that from the fifth day of fermentation the temperature did not vary, reaching a temperature between 40-50 °C, a desirable range for good fermentation [39]. On the other hand, from the third day of fermentation the mass recorded an increase in pH, a situation attributed to the decrease by leaching of citric acid contained in the pulp [40] and the decrease of volatile organic acids leading to an increase in pH in the fermentation mass [41] as to the metabolization of citric acid by the yeasts [42]. This decrease in pH within the first few days at all sites is attributed mainly to the diffusion of organic acids in the bean produced by lactic acid bacteria [43] and together with the high temperatures, which lead to embryo death, triggering a series of biochemical changes that greatly impact the development of bean flavor and color.…”

Section: Temperature and Ph Of Fermented Cocoa Beansmentioning

confidence: 97%

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Ramírez González,

Gutiérrez García,

Polanía-Hincapié

et al. 2024

Preprint

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Cocoa (Theobroma cacaoL.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa processing plants (sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), DPPH and FRAP contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg Catechin/g cocoa) with respect to CMI (215.6 mg Catechin/g cocoa) and ASA (185.7 mg Catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 𝜇mol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg AA/g cocoa among the sites.

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Optimization and modelling of bioethanol production by the fermentation of CCN‐51 cocoa mucilage using the sequential simplex method and the modified Gompertz model

Delgado,

Serpa,

Moreno

et al. 2024

Can J Chem Eng

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This work deals with the optimization of bioethanol production through a fermentation process of CCN‐51 cocoa mucilage, based on increased concentrations of the Saccharomyces cerevisiae yeast. Cocoa mucilage, considered biomass waste, was selected for its high productivity and the large volumes generated in the cocoa industrial chain in Ecuador. The optimization of the fermentation process was performed using the sequential simplex method with two variables, and the results were experimentally confirmed by quantifying bioethanol through the microdiffusion method. The best operational conditions corresponded to a temperature of 35°C and a pH of 4. Regarding the concentration of yeast, it was found that the optimal value was 8 g/L, since lower concentrations led to low productivities, while higher concentrations resulted in inadequate functioning of the bioreactor. The best results reached a productivity of 1.35 ± 0.04 g/L · h and a maximum bioethanol concentration of 28.3 ± 0.8 g/L for a processing time of 21 h. The production of bioethanol was modelled using the modified Gompertz equation and simulated in MATLAB®, yielding a bioethanol production rate of 2.42 g/L · h with a correlation coefficient (R2) of 0.95. These results contribute to the knowledge of bioethanol production using cocoa mucilage and seek to add a positive value to this residue, whose management and final disposition have both undesirable environmental and economic effects.

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Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation

Cited by 5 publications

References 37 publications

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Optimization and modelling of bioethanol production by the fermentation of CCN‐51 cocoa mucilage using the sequential simplex method and the modified Gompertz model

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