Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

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.

Amino acid profile behavior during the fermentation of Criollo cocoa beans

“…It is possible to obtain a high concentration of amino acids and aromatic compounds during roasting, as long as the fermentation is carried out efficiently ( Castro-Alayo et al, 2019 ); for this, considering an adequate time and the use of starter cultures (such as Saccharomyces cerevisiae ) contribute to improving the conditions of this process. Therefore, in this study, we report the reduction in spontaneous (SF) and starter culture ( S. cerevisiae , SC) fermentation time based on the amino acid profile behavior, as we previously reported in another study based on the antioxidant profile characterization of cocoa beans harvested in Amazonas, Peru ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ).…”

“…1 ); Guadalupe (5°33′45.14″ S, 78°32′50.53″ W, 420 masl), Tolopampa (5°39′21. 25″ S, 78°29′40.44″ W, 514 masl), and Copallín (5°41′13.70″ S, 78°24′20.58″ W, 869 masl) ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ).

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“…Peru is one of the main areas where there are large cocoa crops with particular relevance for its economy ( Cádiz-Gurrea et al, 2020 ), especially in the Amazonas region (Peru). One of the most important crops is Criollo cocoa, which has the denomination of origin “Cacao Amazonas Peru” and is produced in the provinces of Utcubamba and Bagua ( Balcázar-Zumaeta et al, 2023 ).…”

“…However, the concentration of amino acids varies by cacao origin, environmental conditions, and agricultural practices, among others ( de Araujo et al, 2021 ; Sari et al, 2023 ). Also, a standardized fermentation with a starter culture is a process that can regulate these variations ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ).…”

“…Therefore, determining the amino acid profile can help us to understand the behavior of these compounds during fermentation ( Brunetto et al, 2020a ) since fermentation is currently a non-standardized (spontaneous) process that occasions differences in cocoa bean quality ( Balcázar-Zumaeta, Castro-Alayo, et al, 2023 ). Given this, the use of inoculums during fermentation allows the synthesis of flavor compounds and derivatives ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ); inoculums reported were yeasts ( Kluyveromyces marxianus, Pichia kluyveri , and Saccharomyces cerevisiae ), acetic acid bacteria ( Acetobacter pasteurianus, A. aceti, and A. tropicalis ), and lactic acid bacteria ( Lactobacillus fermentum and L. plantarum ) ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ; Ooi, Ting, & Siow, 2020 ). In addition, the use of starter cultures is a method that improves the chemical composition of the fermented cocoa bean (with emphasis on amino acids) ( Febrianto, Wang, & Zhu, 2022 ), can modulate the fermentation time and influence the amino acids concentration ( Balcázar-Zumaeta, Castro-Alayo, et al, 2023 ; Castro-Alayo et al, 2019 ; Korcari et al, 2023 ; Sande et al, 2020 ; Schlüter, André, Hühn, Rohn, & Chetschik, 2022 ).…”