Thermal stabilisation of cocoa fruit pulp — Effects on sensory properties, colour and microbiological stability

Haase, Thomas Bickel; Naumann-Gola, Susanne; Ortner, Eva; Zorn, Holger; Schweiggert‐Weisz, Ute

doi:10.1016/j.crfs.2023.100549

Cited by 5 publications

(2 citation statements)

References 37 publications

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“…However, the best score was obtained for N40, maintaining its trend across the rest of the attributes. In contrast, in other studies such as that by [ 31 ], the color attribute was very important, and also in [ 32 ], evaluating six different formulations of Zijuan tea-based kombucha, significant differences in color were observed. In their study, the highest rating was obtained for the salmon pink color, which was uncommon among tea drinks.…”

Section: Resultsmentioning

confidence: 65%

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation

Rodríguez-Castro,

Guerrero,

Valero

et al. 2024

Foods

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Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and mucilage/pulp, as valuable sources of nutrients for healthy food preparation. In other words, by-products derived from these raw materials are an exploitable source of nutrients in the preparation of healthy food. In the present study, two varieties of cocoa, National Cocoa Fino de Aroma (NCFA) and Colección Castro Naranjal 51 (CCN-51), were evaluated and harvested during both dry and rainy seasons. This evaluation was based on the profiling of the cob, peel, grain, placenta, and mucilage in different stages of ripeness (underripe, ripe, and overripe). Also, from the ripe raw material, a fermented beverage prototype was developed, such as kombucha, with different concentrations of mucilage (40, 60, 80, and 100 g/L). Physicochemical analyses, such as acidity, °Brix, pH, moisture, ash, protein, fat, fiber, vitamins, sugars, and polyphenols of the raw mucilage material and acidity, °Brix, and pH values of the fermented kombucha, were carried out. The best performances were obtained with the CCN-51 variety in the rainy season. Among the fermented drink panelists, the CN40 treatment (Nacional Mucilage + 40 g/L of sugar) received the highest acceptability and was considered the best. Given its efficiency, nutritional content, and potential applications, this product presents a promising strategy to address Sustainable Development Goals related to zero hunger, health and well-being, and climate action.

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Section: Resultsmentioning

confidence: 65%

Cocoa Mucilage as a Novel Ingredient in Innovative Kombucha Fermentation

Rodríguez-Castro,

Guerrero,

Valero

et al. 2024

Foods

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“…Furthermore, it is possible to mechanically remove a portion of the cocoa pulp from the beans after pod opening without negatively affecting the quality, as not all of the cocoa pulp is required for the fermentation process [29,38,39]. This valorizes the complete cacao fruit by utilizing its high-value byproducts for other purposes [29,40].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador

Streule,

Freimüller Leischtfeld,

Chatelain

et al. 2024

Foods

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The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24–42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.

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