Role of fermentation and microbes in cacao fermentation and their impact on cacao quality

Hirko, Biruk; Mitiku, Haimanot; Getu, Abukiya

doi:10.1007/s43393-023-00160-9

Cited by 4 publications

(4 citation statements)

References 93 publications

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“…Fermentation is pivotal in determining the quality of coffee and in turn, has an impact on the sensory quality of coffee. A nonstandardized fermentation process will produce coffee with varying qualities [20], [25]- [28].…”

Section: Coffee Fermentationmentioning

confidence: 99%

“…By using starter culture, it is possible to select specific microorganisms, particularly yeasts, with desired characteristics such as the capability to break down mucilage, withstand stress during fermentation, suppress the growth of harmful microorganisms, and positively impact the sensory quality of coffee. This process also reduces the processing and drying time and increases the economic value of coffee products [15], [25], [35]. During the fermentation process, yeast plays a crucial role in producing aromatic compounds by fermenting sugars, which results in the production of ethanol and carbon dioxide.…”

Section: Pichia Fermentansmentioning

confidence: 99%

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Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Silamba,

Salengke,

Adiansyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The sensory characteristics of coffee play a pivotal role in determining its consumer appeal and global market potential. The flavor quality of coffee is influenced by a range of factors, including genetic attributes, geographic variables, agricultural practices, and post-harvest processes. Among these, the post-harvest phase, which includes fermentation, stands out as a critical determinant of coffee quality. Notably, controlled wet fermentation techniques and the introduction of specialized starter cultures have demonstrated a significant capacity to enhance the flavor and unique sensory profiles of coffee, capturing the interest of consumers. Utilizing yeast cultures, such as Saccharomyces cerevisiae and Torulaspora delbrueckii, alongside lactic acid bacteria like Lactobacillus sp., has been scientifically substantiated as a means to elevate coffee quality. The application of ohmic heating technology during the coffee fermentation process presents an innovative approach to maintaining the fermentation process at the desired temperature. When synergistically applied in tandem with carefully selected microorganism starter cultures, this approach holds the promise of delivering a substantial enhancement in coffee quality.

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Section: Coffee Fermentationmentioning

confidence: 99%

Section: Pichia Fermentansmentioning

confidence: 99%

Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Silamba,

Salengke,

Adiansyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Cocoa ( Theobroma Cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste) [1], which has sustained part of the daily diet of people and is currently making inroads in the cosmetics, perfumery and pharmaceutical industries [2] with a requirement in the final quality of the product. Recent studies have reported that grain quality in sensory terms is affected by different factors such as the genetics of the material [3], environmental conditions [4], the state of maturity of the grain and practices in the postharvest stage [5], such as those related to fermentation and drying [6,7].…”

Section: Introductionmentioning

confidence: 99%

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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“…To this end, improvements in chocolate processing throughout the production chain from fermentation to packaging have been essential to achieving its desired flavor, texture and food functionality. As an example, much attention has been given to fermentation conditions that can improve chocolate sensory and nutritional properties by altering polyphenols, phytosterols, free fatty acids, fatty acid profile and volatile compounds, which yields products with higher nutritional value and with properties or containing ingredients that have a positive effect on human health [ 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question

Ditchfield

Kushida

Mazalli

et al. 2023

Foods

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Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.

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Role of fermentation and microbes in cacao fermentation and their impact on cacao quality

Cited by 4 publications

References 93 publications

Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

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

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question

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