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Статті в журналах з теми "Fermentation du cacao":
1
Bobiles, S. C., F. B. Elegado, C. G. Millena, and F. E. Merca. "Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk." Food Research 6, no. 4 (July 31, 2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.
Анотація:
Cacao fermentation is a postharvest process that yields cacao flavour precursors which eventually develop into distinct cacao flavour and aroma upon roasting. A standardized procedure to achieve quality fermented beans is the utilization of a large amount of cacao wet beans (25 kg – 500 kg) placed in fermentation boxes to achieve desired fermentation temperature, posing a challenge to small-scale farmers with a minimal amount of harvested beans. This study aimed to optimize a small-scale cacao fermentation treatment by enhancing volume requirement by utilizing cacao pod husk (CPH) in the fermentation matrix. Fermentation parameters such as bean temperature and pulp pH were factors considered during optimization. The optimization process used 9 treatments with varying ratios of beans and CPH. The temperature of CPH was also considered a factor that affected the temperature of beans. The treatments with CPH were observed to have significantly higher daily mean temperatures than those without (p = 0.01529). Test for correlation between the temperature of beans and CPH for treatments with CPH revealed 3 kg wet beans with 4 kg CPH (3FB+4CPH) have the highest correlation at 0.9806. It is based on this result that the treatment identified as the best small-scale set-up was the 3FB+4CPH. The high-temperature readings of CPH in the treatments with CPH (40oC or higher) indicate a complementing effect to the temperature of fermenting beans above it. It also suggests that added CPH in the treatments have the same effect in increasing the temperature of the fermenting beans. Results also showed that there was no significant difference in pulp pH among treatments (p = 0.9464). Based on the result of the pH reading for the various optimization treatments and considering results from different studies, the day 5 pH readings gave the best range of pH that is expected at the end of fermentation. The findings proved that the small-scale fermentation (3FB+4CPH) can be a practical and low-cost treatment compared with the traditional fermentation treatment.
2
Wiranda, Sumaryati Syukur, and Hermansyah Aziz. "DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY." Jurnal Riset Kimia 3, no. 1 (February 11, 2015): 96. http://dx.doi.org/10.25077/jrk.v3i1.104.
Анотація:
ABSTRACT Cacao beans contain many kinds of mineral, magnesium (Mg), calcium (Ca), Zinc (Zn), Phosphor (P) and etc. This study investigated magnesium (Mg) and calcium (Ca) in fermentation and non fermentation cacao beans by atomic absorption spectrophotometry. Mg and Ca, content in non fermentation cacao beans of green and red variety are 453 µg/g, 466 µg/g, and 491 µg/g, 445 µg/g. Mg and Ca, contents in fermentation cacao beans of green and red variety are, 596 µg/g, 528 µg/g, and 554 µg/g, 505 µg/g. Fermentation make magnesium (Mg) and calcium (Ca) content increase significantly. Keywords : Theobroma cacao Linn, fermentation, spectrophotometry.
3
Dewi, Putri Maharani Shinta, Damat Damat, Ida Ekawati, Devi Dwi Siskawardani, Asmawati Raba, Budy Wiryono, Fasal Munsif, and Budi Utomo. "A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process." BIO Web of Conferences 104 (2024): 00032. http://dx.doi.org/10.1051/bioconf/202410400032.
Анотація:
Fermentation is one of the main processes influencing cacao beans’ quality. Proper post-harvest cacao processing can affect the quality of cacao beans. Spontaneous fermentation of cacao beans is carried out carefully for 5 d to 7 d, characterized by a series of activities of certain microorganisms from three groups of microorganisms: yeasts, lactic acid, and acetic acid. Yeast aims to liquefy the pulp, while lactic acid and acetic acid bacteria play a role in raising and lowering the pH of cacao beans during fermentation. The activity of microorganisms affects the formation of aromatic compounds in fermented cacao beans. During the fermentation process, there is a change in pH and an increase in temperature in the seed heap; this creates conditions that cause changes in the seed’s structure at the cellular level and the metabolites present in the seeds. Leucine, alanine, phenylalanine, and tyrosine are precursors contributing to cacao and chocolate aroma formation. The post-harvest processes affect the yield of cacao beans that will be used in the chocolate industry. Each process must be considered to produce high-quality fermented cacao beans.
4
Agustriana, Eva, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi, and Puspita Lisdiyanti. "Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity." ALCHEMY Jurnal Penelitian Kimia 19, no. 1 (March 23, 2023): 23. http://dx.doi.org/10.20961/alchemy.19.1.60831.23-31.
Анотація:
Cacao is attractive for its flavor and taste and its beneficial effects. Therefore, this commodity is promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans and their health benefits. However, to attain desirable flavor and taste, the curing process of cacao beans is a common practice, in which fermentation is one of the processes. Despite its significance, fermentation also alters the bioactive components in cacao beans. To develop a functional food rich in bioactive compounds, measuring the bioactive contents of treated and untreated cacao beans is desired. For that reason, in this study, the analysis of total polyphenol, flavonoid, catechin, and epicatechin, as well as the radical scavenging activity of fermented cacao beans, was performed. The study revealed that fermentation negatively affected all parameters. Cacao beans fermentation up to 96 h resulted in the loss of 54% of total polyphenol, 77% of total flavonoid, and 56% of radical scavenging activity. Determination of the flavan-3-ol components, catechin, and epicatechin, revealed that they were reduced as the fermentation occurred.
5
Santos, Emmanuel D., and Diane B. Remot. "Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm." Indian Journal Of Science And Technology 17, no. 21 (May 25, 2024): 2166–76. http://dx.doi.org/10.17485/ijst/v17i21.1997.
Анотація:
Objectives: This study aims to develop a cacao bean fermentation prototype, specifically this study covers: (1) Development of cacao bean fermentation device using Arduino microcontroller, (2) Creating a model that will be used in evaluating the fermented cocoa bean using KNN Algorithm, and (3) Evaluating the developed system using the ISO 9126 software quality model in terms of functionality, reliability, usability, efficiency, maintainability, and portability. Methodology: The researcher collected, presented, and analyzed the necessary data and information to address the research objectives. Reasons and justifications for the Developmental Model, Gantt chart, Data Gathering Procedure and Technique, Context Diagram, Data and Process Model, and Schematic Diagram are given. Findings: This study aimed to address these issues by automating the cacao bean fermentation process. A novel device was created and assessed using ISO 9126 and the K-Nearest Neighbor algorithm. The results demonstrated excellent performance in functionality (4.77), reliability (4.56), usability (4.58), efficiency (4.6), maintainability (4.6), and portability (4.56). The device effectively mixed cacao beans during fermentation and achieved an 85.3% accuracy rate in image classification. Novelty: In comparison to existing methods, the device surpassed expectations in terms of fermentation control and software reliability. Overall, the developed Cacao Bean Fermentation Device significantly enhances functionality and control, ensuring consistent quality in chocolate production. Keywords: Arduino Microcontroller, KNN algorithm, Image Analysis, Cacao Bean Fermentation
6
Tigrero-Vaca, Joel, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi, and Juan M. Cevallos-Cevallos. "Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation." Foods 11, no. 7 (March 23, 2022): 915. http://dx.doi.org/10.3390/foods11070915.
Анотація:
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear. Microbial diversity in Nacional × Trinitario cacao was characterized during spontaneous fermentation by using culture-based methods and next-generation sequencing (NGS) of DNA amplicons. Cacao beans that were spontaneously fermented for 0, 24, 48, 72 and 96 h were UV-sterilized prior to the inoculation of the microbial isolates obtained by the culture-based methods. The volatile formation in inoculated cacao beans was evaluated by GC-MS. The species isolated during fermentation included yeast, such as Saccharomyces cerevisiae and Candida metapsilosis; lactic acid bacteria (LAB), such as Limosilactobacillus fermentum and Liquorilactobacillus nagelii; acetic acid bacteria (AAB), such as Acetobacter pasteurianus, Acetobacter ghanensis and Acetobacter syzygii, as well as other species, such as Bacillus subtilis and Bacillus amyloliquefaciens. Additionally, NGS revealed an abundance of environmental microorganisms, including Escherichia spp., Pantoea spp., Staphylococcus spp., Botrytis spp., Tetrapisispora spp. and Pichia spp., among others. During the lab-scale fermentation, the inoculation of S. cerevisiae mostly yielded alcohols, while LAB and AAB produced volatiles associated with floral, almond and fruity notes throughout the fermentation, but AAB also produced acetic acid with a sour aroma. Similarly, the inoculation of C. metapsilosis and Bacillus spp. in 96 h fermented cacao beans yielded esters with floral aromas. This is the first report describing the role of microorganisms in volatile formation during fine-flavor cacao fermentation.
7
Zhaira Marianne Ferrancol Ferran, Luisa Ann Tamayo Ongquit, and Edwin Romeroso Arboleda. "A review of machine learning applications in Cacao Post-harvest management." International Journal of Science and Research Archive 11, no. 1 (February 28, 2024): 1540–50. http://dx.doi.org/10.30574/ijsra.2024.11.1.0186.
Анотація:
Cacao beans play a crucial role in chocolate production, making them a highly relevant crop. The post-harvesting stage of cacao beans, encompassing classification, quality assessment, and fermentation, holds significant importance. With the increasing demand for marketable cacao beans, the need for reliable, accurate, and fast technologies has emerged. This study provides a comprehensive review of machine learning techniques in the post-harvesting stage of cacao beans from 2016 to the present. Analyzing 36 studies, it focuses on classification, quality assessment, and fermentation. The proposed framework includes the application domain, learning algorithms, performance metrics, and reported impacts. Notably, it explores various machine learning applications like classification, quality assessment, and fermentation, highlighting commonly used algorithms like ANN, CNN, and SVM. In terms of performance metrics, GLCM achieved the highest accuracy (99.61%) in cacao classification, ANFIS excelled in quality assessment (99.715%), and k-NN emerged as the most accurate for fermentation. This review serves as a valuable resource for researchers in the cacao bean sector, offering insights into machine learning advancements.
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Cevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala, and María José Molina-Miranda. "Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans." Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/1758381.
Анотація:
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products. However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported. Beans of each cultivar were fermented for five days and samples were taken every 24 hours. Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry. Aroma potential of each compound was determined using available databases. Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation. The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone. Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene. The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde. This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.
9
Oussou, Kouame Fulbert, Gamze Guclu, Hasim Kelebek, and Serkan Selli. "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans." Quality Assurance and Safety of Crops & Foods 14, no. 4 (September 1, 2022): 23–35. http://dx.doi.org/10.15586/qas.v14i4.1078.
Анотація:
Cacao (Theobroma cacao) beans are among the most important ingredients in food and beverage industries. They are mainly produced in tropical and subtropical forests. Africa is the biggest producer of cacao bean providers in the world and the Ivory Coast remains the world leader with an estimated yearly production of 3 million tonnes. Cacao beans are used in many food items such as chocolate products, cocoa butter, confectionary products, iced drinks, cocoa powder, etc. The quality and organoleptic characteristics of these food products are strongly related to those of the cocoa beans obtained from different processing treatments. The pulps surrounding the cacao beans are rich in water, sugars, pectins, proteins, minerals, vitamins, citric acid, and phenolic compounds. Many different processing methods are utilized and fermentation is a crucial postharvest treatment having a great influence on the quality of cacao beans and their related products. Spontaneous fermentation is a common practice carried out by the cacao farmers in Ivory Coast. The microorganisms involved in this process are primarily the yeasts (anaerobic phase), which convert the pulps containing sugars into alcohol with a sporicidal temperature increase and then the lactic and acetic acid bacteria (aerobic phase) that produce lactic and acetic acids, respectively. The degradation of the substrates inside the cacao pulps results in the generation of aroma precursors and compounds. The goal of this review was to elucidate the factors affecting the spontaneous fermentation of Ivorian cacao beans and clarify the transformation of the raw material during fermentation.
10
Chóez-Guaranda, Ivan, María Maridueña-Zavala, Adela Quevedo, María Quijano-Avilés, Patricia Manzano, and Juan M. Cevallos-Cevallos. "Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador." PLOS ONE 19, no. 3 (March 1, 2024): e0298909. http://dx.doi.org/10.1371/journal.pone.0298909.
Анотація:
The fermentation of fine-flavor cacao beans is a key process contributing to the enhancement of organoleptic attributes and monetary benefits for cacao farmers. This work aimed to describe the dynamics of the gas chromatography-mass spectrometry (GC-MS) metabolite profile as well as the antioxidant capacity and anthocyanin contents during fermentation of fine-flavor cacao beans. Samples of Nacional x Trinitario cacao beans were obtained after 0, 24, 48, 72, 96, and 120 hours of spontaneous fermentation. Total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and total anthocyanin content were measured by ultraviolet-visible (UV-Vis) spectrophotometry. Volatiles were adsorbed by headspace solid phase microextraction (HS-SPME) while other metabolites were assessed by an extraction-derivatization method followed by gas chromatography-mass spectrometry (GC-MS) detection and identification. Thirty-two aroma-active compounds were identified in the samples, including 17 fruity, and 9 floral-like volatiles as well as metabolites with caramel, chocolate, ethereal, nutty, sweet, and woody notes. Principal components analysis and Heatmap-cluster analysis of volatile metabolites grouped samples according to the fermentation time. Additionally, the total anthocyanin content declined during fermentation, and FRAP-TPC values showed a partial correlation. These results highlight the importance of fermentation for the improvement of the fine-flavor characteristics of cacao beans.
Дисертації з теми "Fermentation du cacao":
1
Portillo, Paez Elvis. "Caractérisation de l'arôme du cacao de type Criollo : influence des conditions de traitement post-récolte." Montpellier 2, 2006. http://www.theses.fr/2006MON20069.
2
Kouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao." Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.
Анотація:
La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifique est le développement d’un modèle de la fermentation du cacao pour disposer d’un outil permettant le choix d‘un starter et des conditions de sa mise en œuvre. La stratégie de modélisation utilisée est modulaire, pas à pas, avec le souci de construire un modèle simple capable de décrire l’essentiel des processus et des réactions qui occurrent lors de la fermentation. La première étape a été la sélection de deux souches de levures L35 (S. cerevisiae) et L36 (P. kudriavzevii) et d’une souche de bactérie acétique B17 (A. ghanensis) lors de fermentations industrielles ayant conduit à du chocolat de bonne qualité aromatique. Le modèle de la fermentation alcoolique a été développé en utilisant une souche sélectionnée LM (S. cerevisiae) puis a été adapté pour les souches L35 et L36. Le modèle de la fermentation acétique a été développé en utilisant la souche B17. Le modèle global résulte de l’intégration de ces deux sous modèles et d’un modèle permettant de décrire l’élévation de la température des fèves du fait de la production de chaleur lors de la fermentation. Le modèle global permet de décrire assez bien l’ensemble des phénomènes ayant lieu lors de fermentation du cacao : évolution des populations microbiennes, de la consommation/production de glucose, éthanol et acide acétique, et l’évolution de la température, en fonction des conditions initiales (température, concentration en sucres de la pulpe de cacao et niveau d’inoculation du starter). Les résultats de simulations ont permis d’identifier les phénomènes et paramètres clé pour le bon déroulement de la fermentation du cacao. Concernant la fermentation alcoolique, le modèle montre qu’elle est rapide, soit une journée, qu’elle s’achève généralement par l’épuisement des sucres et que la réussite de l’inoculation nécessitera de maitriser la qualité microbiologique de la pulpe de cacao qui dépend du délai entre l’écabossage et l’inoculation. La fermentation acétique avec la souche B17 est conditionnée par la température initiale et l’évolution de la concentration en éthanol qui peut paradoxalement ralentir le démarrage de cette fermentationThe fermentation of cocoa, which drives the aromatic quality of chocolate, begins with an alcoholic fermentation stage followed by an acetic fermentation, conducted by wild strains of yeasts and acetic bacteria. Realized locally on a small scale, in the absence of any control, it leads to products of variable quality, ranging from the best to the worst. The work presented here is part of a project aimed to control the aromatic quality of chocolate using a microbial starter in controlled conditions of fermentation. A specific objective is the development of a model of cocoa fermentation to have a tool allowing the choice of a starter and the conditions of its implementation. The used modeling strategy is modular, step by step, with the aim of building a simple model able of describing the major processes and reactions that occur during fermentation. The first step was the selection of two strains of yeasts, L35 (S. cerevisiae) and L36 (P. kudriavzevii), and a strain of acetic bacteria, B17 (A. ghanensis), during industrial fermentations that led to chocolate of good aromatic quality. The model of alcoholic fermentation was developed using a selected strain LM (S. cerevisiae) and was adapted for strains L35 and L36. The model of acetic fermentation was developed using the B17 strain. The overall model results from the integration of these two sub-models and a model that describes the rise in temperature of the beans due to the production of heat during fermentation. The global model makes it possible to describe quite well all the phenomena that occur during cocoa fermentation: evolution of microbial populations, consumption / production of glucose, ethanol and acetic acid, and the evolution of temperature, depending on initial conditions (temperature, sugar concentration of the cocoa pulp and level of inoculation of the starter). The results of simulations made it possible to identify the key phenomena and parameters for the smooth running of cocoa fermentation. Regarding the yeast fermentation, the model shows that it is fast, one day is sufficient, and usually ends with the exhaustion of sugars and that the success of the inoculation will require control the microbiological quality of cocoa pulp conditioned by the delay between pods opening and the inoculation. The acetic fermentation with B17 strain is conditioned by the initial temperature and the evolution of the ethanol concentration, which can paradoxically slow down the start of this fermentation
3
Gbogbri, Guehi-François. "Impact de la fermentation sur les propriétés antioxydantes, anti-inflammatoires et immunomodulatrices du cacao." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG005.
Анотація:
La consommation régulière du chocolat est associée à des effets bénéfiques sur la santé, en particulier dans les pathologies associées à un syndrome inflammatoire chronique. Cette inflammation met en jeu le système immunitaire et les polyphénols du cacao semblent jouer un rôle sur ces effets, via la voie de NF-κb. Les procédés de transformation du cacao et notamment la fermentation dégradent les polyphénols contenus dans les fèves. En effet, la fermentation à elle seule, diminue de 90% la teneur des polyphénols initialement présents. Il est donc important de connaitre son impact sur la teneur et / ou la composition des polyphénols afin ensuite de pouvoir les associer aux activités antiinflammatoires et immunomodulatrices du cacao. Un lot de fèves de cacao de variété Forastero a été divisés en deux lots, le premier a été fermenté et l’autre non. Après délipidation de la poudre de cacao puis extraction des polyphénols, la teneur en polyphénols totaux des extraits a été déterminée par la méthode de Folin-Ciocalteu. Les composés chimiques présents dans les extraits de cacao ont été identifiés par UPLC-MS/UV. Les flavanols majoritaires identifiés ont été quantifiés par LC/MSMS. Les activités antioxydantes du cacao ont été évaluées avec le test DPPH et ORAC. Pour déterminer les activités immunomodulatrices, les teneurs en tumor necrosis factor-alpha (TNF-α) et oxyde nitrique (NO) ont été déterminées. La viabilité cellulaire a été faite afin de d’évaluer la cytotoxicité des extraits de cacao sur les cellules J774A.1. Cette étude a montré que la fermentation a diminué la teneur en polyphénols et établi une corrélation entre cette teneur en composés phénoliques et les activités antioxydantes des extraits de cacao. Les extraits de cacao fermenté ou non ont stimulé la production de TNF-α, cependant l’étude sur les activités immunomodulatrices mérite d’être approfondie car le cacao fermenté ou non n’a eu aucun effet sur le NO produit par les cellules J774A.1. Par ailleurs, le cacao fermenté ou non n’a pas eu d’effet toxique sur les cellules J 774A.1. La fermentation a influé sur les activités immunomodulatrices du cacao selon le type de marqueurs en diminuant la production de TNF-αRegular consumption of chocolate is associated with beneficial effects on health, particularly in pathologies associated with a chronic inflammatory syndrome. This inflammation involves the immune system and cocoa polyphenols appear to play a role in these effects via the NF-κb pathway. Cocoa processing processes and especially fermentation degrade the polyphenols contained in the beans. In fact, the fermentation alone reduces the content of the polyphenols initially present by 90%. It is therefore important to know its impact on the content and / or the composition of polyphenols in order to be able to associate them with the antioxydants and immunomodulatory activities of cocoa. A batch of Forastero variety cocoa beans was divided into two batches, the first fermented and the other not. After fat and cocoa polyphenols extraction, the total polyphenol content of the extracts was determined by the Folin-Ciocalteu method. The chemical compounds present in the cocoa extracts have been identified by UPLC-MS / UV. The majority flavanols identified were quantified by LC / MSMS. The antioxidant activities of cocoa were evaluated with DPPH and ORAC test. To determine the immunomodulatory activities, the levels of tumor necrosis factor alpha (TNF-α) and nitric oxide (NO) were determined. Cell viability was done to evaluate the cytotoxicity of cocoa extracts on J774A.1 cells. This study showed that fermentation decreased the polyphenol content and correlated this phenol content with the antioxidant activities of the cocoa extracts. The extracts of fermented cocoa or not stimulated the production of TNF-α, however the study on the immunomodulatory activities deserves to be deepened because the fermented cocoa or not had no effect on the NO produced by the J774A cells. 1. In addition, the fermented or unfermented cocoa did not have any toxic effect on J 774A.1 cells. Fermentation influenced the immunomodulatory activities of cocoa according to the type of markers by decreasing the production of TNF-α
4
Lagunes, Galvez Sandra Guadalupe. "Contribution à l'étude de la fermentation de la fève de cacao : impact sur la qualité." Montpellier 2, 2005. http://www.theses.fr/2005MON20195.
5
Domingues, Elisa Souza. "Seleção de linhagens de leveduras pectinolíticas para fermentação de sementes de cacau (Theobroma cacao)." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11138/tde-17032011-100316/.
Анотація:
A qualidade das matérias-primas do chocolate depende de uma fermentação eficiente das sementes de cacau, já que é nesta etapa que ocorrem transformações bioquímicas como a liberação de aminoácidos e açúcares redutores que durante a torração irão formar os precursores do sabor do chocolate. O processo fermentativo ocorre espontaneamente e a polpa que envolve os grãos, rica em carboidratos, é o substrato para o desenvolvimento dos microrganismos fermentativos, e a atividade destes resulta na remoção da polpa com produção do mel do cacau, contribuindo para a formação dos aromas e sabores. Existem outros métodos para a retirada da polpa, estando patenteados métodos mecânicos e por ação de enzimas pectinolíticas. Contudo, a utilização dos processos mecânicos existentes não é eficiente e o uso de enzimas ainda não é economicamente viável em larga escala. A melhoria da fermentação vem sendo objeto de pesquisa e se considera que a inoculação de leveduras produtoras de pectinases durante a fermentação poderia contribuir para a eficiência do processo, com obtenção de um produto mais uniforme. Com esse objetivo, nesse trabalho, leveduras de diferentes espécies com potencial produção de enzimas pectinolíticas foram selecionadas e posteriormente avaliadas durante a fermentação e na qualidade final das amêndoas. Os dados obtidos revelaram que leveduras do gênero Kluyveromyces se mostraram as mais eficientes, mas as espécies Candida utilis e Saccharomyces cerevisiae também mostraram bons resultados, enquanto que as fermentações sem a inoculação de leveduras apresentaram baixa eficiência na produção do mel de cacau. A fermentação com K. marxianus (MMIII-41), apresentou elevação de temperatura até 34°C com queda do pH em 2,9 e coloração marrom em suas amêndoas, indicando boa qualidade, enquanto que as fermentações naturais apresentaram valores de temperatura e pH de 29°C e 3,5 e coloração amarelada em suas amêndoas devido à polpa e fibras vegetais aderidas. Durante a prova de corte, a espécie S. cerevisiae mostrou a maior quantidade de amêndoas com coloração marrom, enquanto que a espécie K. marxianus que apresentou o melhor desempenho fermentativo com degradação da fração vicilina evidenciada em gel SDS-PAGE, mostrou somente 14% de amêndoas marrons. É possível concluir que a inoculação de leveduras com produção de enzimas pectinolíticas extracelulares e o revolvimento das sementes durante a fermentação, contribui para uma maior rapidez da fermentação e melhor qualidade das amêndoas. O volume do material fermentado não permitiu alcançar as temperaturas obtidas na maior escala, mesmo assim, de acordo com os resultados obtidos nas avaliações de atividade enzimática, volumes de mel drenados, aspecto externo das sementes após 192 horas, prova de corte e degradação de vicilinas, dentre as espécies pré-selecionadas para atividade pectinolítica, as leveduras K. marxianus, Kluyveromyces fragilis, C. utilis e S. cerevisiae, revelaram, nas condições de fermentação estudadas, ter condições de trazer benefícios a qualidade das amêndoas.The quality of the raw material of chocolate depends on an efficient fermentation of cocoa beans, as it is at this stage that biochemical transformations occur as the release of amino acids and reducing sugars that during roasting will form the precursors of chocolate flavor. The fermentation process occurs spontaneously and the pulp surrounding the seeds, rich in carbohydrates, is the substrate for the development of fermentative microorganisms, and its activity results in the removal of the pulp and honey production of cocoa, contributing for the formation of aromas and flavors. There are other methods to remove the pulp, and mechanical methods being patented by the action of pectic enzymes. However, the use of existing mechanical processes is not efficient and the use of enzymes is not yet economically viable on a large scale. Improving the fermentation has been the subject of research and considered that the inoculation of yeasts producing pectinase during fermentation could contribute to the efficiency of the process, obtaining a more uniform product. With that goal in this paper, yeasts of different species with potential production of pectic enzymes were selected and then evaluated during the fermentation and the final quality of the beans. The data obtained showed that yeasts Kluyveromyces have shown the most efficient, but the species of Candida utilis and Saccharomyces cerevisiae also showed positive results, whereas the fermentation without yeast inoculation showed low efficiency in the production of honey cocoa. The fermentation with K. marxianus (MMIII-41), showed increase of temperature to 34 ° C with a pH drop to 2.9 in their brown and almonds, indicating good quality, while natural fermentations showed values of pH and temperature of 29°C and 3.5 and yellow coloring in their beans due to pulp and vegetable fibers bonded. During the test cutting, the species S. cerevisiae showed the greatest amount of almonds and brown, while the species K. marxianus which showed the best fermentation performance degradation with the vicilin fraction evidenced by SDS-PAGE, showed only 14% of brown almonds. It was concluded that inoculation with yeast production of extracellular pectic enzymes and revolving seeds during fermentation, contributing to a faster fermentation and a better quality of almonds. The volume of the fermented material is not allowed to reach temperatures obtained on the largest scale yet, according to the results obtained in the enzymatic activity, volumes of honey drained, the external appearance of the seeds after 192 hours, proof of cutting and degradation of vicilin among the species pre-selected for pectinolytic yeasts K.marxianus, Kluyveromyces fragilis, C. utilis and S. cerevisiae, revealed in fermentation conditions studied, be able to benefit the quality of the beans.
6
Decotton, Jeanjean Nathalie. "Influence du génotype, de la fermentation et de la torréfaction sur le développment de l'arôme cacao : Rôle des précurseurs d'arôme." Montpellier 2, 1995. http://www.theses.fr/1995MON20064.
Анотація:
Le developpement de la fraction volatile du cacao resulte des effets combines de la variete, du traitement post-recolte (fermentation et sechage) et de la torrefaction. Les resultats analytiques ainsi que des etudes de correlation par analyse en composantes principales (acp) ont permis une approche de la part respective de ces effets. La caracterisation de la fraction volatile d'un lot de cacao sanchez au cours de la fermentation et de 9 clones et hybrides non fermentes et fermentes a ete determinee avant et apres torrefaction. Apres extraction par entrainement a la vapeur, les fractions volatiles des echantillons sont analysees par chromatographie et les composes volatils sont caracterises et identifies par couplage gc/ms. L'arome cacao est compose d'une fraction constitutive, d'une fraction fermentaire et d'une fraction additionnelle d'origine thermique. La fraction constitutive, (principalement composee d'alcools et d'esters) est peu importante, celle d'origine fermentaire est par contre determinante dans la composition de l'arome final. Elle est principalement constituee de composes d'origine microbiologique et/ou biochimique (alcools, esters, acides) qui s'accumulent tres rapidement et de composes d'origine thermique (aldehydes de strecker, pyrazines, furannes) formes essentiellement en fin de fermentation. La torrefaction conduit a la formation d'un nombre limite de composes nouveaux (pyrazines et pyrroles) mais surtout a l'augmentation de la teneur des composes volatils prealablement formes au cours de la fermentation. Une etude en systeme modele a permis de caracteriser l'influence des parametres de traitement (temperature, duree, teneur en eau) et le role (nature et teneur) des precurseurs dans le developpement de l'arome a la torrefaction. L'utilisation de systemes modeles a permis d'interpreter la formation de nombreux composes volatils mais n'a cependant pas permis de modeliser correctement la formation de l'arome cacao d'origine thermique
7
Soulet, Stéphanie. "Les polyphénols du cacao : de leur valorisation à l'authentification de l'origine géographique." Bordeaux 2, 2002. http://www.theses.fr/2002BOR28938.
Анотація:
Dans cette thèse , nous avons étudié les polyphénols du cacao dans le but de valoriser le contenu polyphénolique des graines de cacao et d'évaluer la capacité de ces polyphénols à autoriser l'authentification des fèves en fonction de leur origine géographique et de leur état de fermentation. Un extrait polyphénolique total des graines de cacao a d'abord été préparé avec des techniques et des solvants utilisables industriellement. Puis, une méthode de fractionnement par CPC nous a permis d'isoler l'épicatéchine avec une pureté de 96 %. L'hémisynthèse de métabolites de l'épicatéchine, retrouvés in vivo, a été réalisée. Enfin, ces métabolites ont été testés sur un système de prolifération de cellules cancéreuses de lignée leucémique (K 562). Les extraits polyphénoliques totaux de fèvees de cacao ont subi une analyse par RMN à deux dimensions. Puis les résultats obtenus ont été traités par une analyse de données multidimensionnelle. La succession de ces analyses, a permis le reclassement correct (0 % d'erreur) des fèves de cacao en fonction de leur origine géographique et de leur état de fermentation au jour près. Cette thèse a vu l'émergence d'une technique efficace de purification de l'épicatéchine et d'une méthode d'authentification non équivoque de l'origine géographique des fèves de cacao.
8
Guzman, Penella Santiago. "Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions." Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Анотація:
La demande croissante pour des chocolats de qualité supérieure a généré un besoin de diversification des arômes dans les gammes de chocolats proposées par les producteurs. La qualité du chocolat découle fortement du potentiel aromatique du cacao, qui est le résultat des réactions biochimiques qui ont lieu pendant la culture, la récolte, le traitement post-récolte et la transformation des fèves de cacao. Les composés volatils et non volatils du cacao contribuent à la perception sensorielle finale du chocolat. Au cours de la transformation, les arômes caractéristiques du chocolat se développent principalement pendant la fermentation, le séchage, la torréfaction et, dans une moindre mesure, le conchage. Bien que la fermentation du cacao ait un impact important sur sa qualité, et qu'elle soit étudiée depuis plusieurs décennies, il s'agit toujours d'un processus empirique et non maîtrisé. Les conditions de torréfaction et de conchage ont également un impact significatif sur la transformation des précurseurs d'arômes obtenus au cours de la fermentation, principalement en raison des réactions de Maillard qui ont lieu au cours de ces étapes. Dans un objectif de compréhension des mécanismes de formation de la qualité aromatique et sensorielle du chocolat, des essais de fermentation, de torréfaction et de conchage, tous dans des conditions spécifiques, ont été réalisés. Les caractéristiques, chimiques et sensorielles des fèves de cacao, tout au long de leur transformation en chocolat, ont ensuite été étudiées. Une attention particulière a été portée sur l'impact de la fermentation sur le développement des composés aromatiques et de leurs précurseurs. L'étude de l'utilisation de starters levuriens pour les fermentations s'est révélée particulièrement intéressante. Elle a permis de caractériser son impact et celui du temps de fermentation sur les différences observées dans la taxonomie microbienne, fongique et bactérienne, dans la masse en fermentation. En effet, la composition du microbiote peut influencer considérablement la composition volatile et non volatile des fèves, ce qui se traduit par des différences dans les profils aromatiques perçus au cours de l'analyse sensorielle des liqueurs et des chocolats obtenus. Enfin, des modèles prédictifs ont été développés afin de prédire les arômes des produits du cacao sur la base de leur composition chimique, en tenant compte des conditions de traitement auxquelles ont été soumises les fèves. Globalement, l'étude vise à mieux comprendre la formation des arômes dans le cacao et fournit des outils importants pour la production de chocolats capables de présenter des notes sensorielles fines, uniques et très recherchées, afin de mieux répondre à la demande croissante des consommateursThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
9
Tiburcio, Patrick Barros. "Solid-state fermentation of Theobroma cacao pod husk using Rhizopus stoloniffer - prospection of biomolecules." reponame:Repositório Institucional da UFPR, 2017. http://hdl.handle.net/1884/47938.
Анотація:
Orientadora : Profa. Dra. Adriane Bianchi Pedroni MedeirosCoorientador : Prof. Dr. Luiz Alberto Junior Letti
Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 04/04/2017
Inclui referências : f.53-58
Resumo: O objetivo principal deste estudo foi avaliar de forma inédita o cultivo do fungo filamentoso Rhizopus stolonifer em fermentação no estado sólido em cascas do fruto de cacau (Theobroma cacao) obtidas do estado do Pará, região norte do Brasil. Na primeira etapa foi selecionada a cepa Rhizopus stolonifer NRRL 28169 de acordo com sua capacidade de produzir moléculas com atividade antioxidante e de colonizar a casca de cacau sem nenhum suplemento nutricional. Na sequência foi realizado um estudo que determinou o método de extração de compostos com capacidade antioxidante de forma prática e econômica utilizando uma solução de etanol em 50% (v/v). A casca de cacau já possui um enorme potencial biotecnológico, com inúmeros biocompostos apresentados pelas análises de cromatografia gasosa acoplada a espectrometria de massa. O processo de fermentação em estado sólido nos permite observar uma mudança na composição presente casca, gerando novas moléculas bioativas com potencial antioxidante, chegando a 7,09 ± 0,05 ?M de equivalência em Trolox no teste DPPH e 5,170 ± 0,035 x 104 ?M de equivalência em Trolox no teste ORAC. O aumento na concentração dos compostos fenólicos durante a fermentação fica evidenciado pela quantificação de fenóis totais alcançando um concentração de 114,40 mg em equivalência de ácido gálico. Palavras-chave: Casca de cacau; Rhizopus; Fermentação em estado sólido; Atividade antioxidante; Ácido cinâmico.
Abstract: The main objective of this study was to evaluate in an unprecedented way the cultivation of the filamentous fungus Rhizopus stolonifer in solid state fermentation in the cocoa pod husk from Theobroma cacao obtained from the state of Pará, northern region of Brazil. In the first step of this study the strain Rhizopus stolonifer NRRL 28169 was selected according to its capacity to produce molecules with antioxidant activity and to colonize the cocoa pod husk without any nutritional supplementation. Consequently, a study was carried out to determine the extraction method of compounds with antioxidant capacity in a practical, economical and manageable using a 50% (v / v) ethanol solution. The cocoa pod husk already has an enormous biotechnological potential, with numerous biocomposites presented by GC-MS and HPLC. The solid-state fermentation process allows us to observe a change in the present composition of cocoa pod husk, generating new bioactive molecules with antioxidant potential, reaching 7.09 ± 0.05 ?M equivalence in Trolox in the DPPH assay and 5.170 ± 0.035 x 104 ?M in Trolox equivalence in the ORAC assay. The increase in the concentration of the phenolic compounds in during the fermentation is evidenced by the quantification of total phenols reaching a concentration of 114.40 mg in gallic acid equivalence in TPC assay. Keywords: Cocoa pod husk; Rhizopus; Solid-state fermentation; Antioxidant activity; Cinnamic acid.
10
Hue, Clotilde. "Caractérisation de la fermentation du cacao : recherche de bio-marqueurs en relation avec la qualité organoleptique." Thesis, Montpellier 2, 2014. http://www.theses.fr/2014MON20009.
Анотація:
Dans un contexte économique tendu pour les chocolatiers « premium », la maîtrise de la qualité organoleptique de la matière première est un impératif et un avantage compétitif. La qualité aromatique d'un chocolat est entre autre liée aux traitements post-récolte et particulièrement à l'étape de fermentation. Cette étape est essentielle au développement des caractéristiques sensorielles. Or, les outils de contrôle qualité du cacao sont basés principalement sur l'évaluation sensorielle d'échantillons. Cette méthode est onéreuse et chronophage. Le développement d'outils rapides et robustes d'analyse de la qualité devient nécessaire. Cette étude a pour objectif de caractériser le déroulement de la fermentation afin de sélectionner des marqueurs spécifiques de la qualité du cacao. L'étude s'est intéressée aux marqueurs mesurables chez le planteur (à travers l'évolution de la température et du pH), et à ceux issus des transformations biochimiques des fèves (de type azoté et polyphénolique). Ces marqueurs ont ensuite été confrontés aux données traditionnelles de qualité (cut-test et dosage de l'azote ammoniacal), et aux données sensorielles, afin de sélectionner les plus pertinents pour le pilotage de fermentation. L'analyse globale de l'ensemble des résultats a permis de faire ressortir huit bio-marqueurs analytiques et trois bio-marqueurs sensoriels, représentatifs de la qualité du cacao et en lien avec le développement de la fermentation. Par ailleurs, des recommandations de méthodes de mesure de ces bio-marqueurs à mettre en place et permettant de contrôler la qualité ont été proposésIn a difficult economic context for "premium" chocolate makers, the control of the organoleptic quality of the raw material is an imperative and a competitive advantage.The aromatic quality of a chocolate is highly related to post-harvest treatment and particularly to the fermentation. This step is essential to the development of sensory characteristics.However, cocoa quality control tools are mainly based on sensory evaluation of samples. This method is expensive and time consuming.Fast and robust tools for quality analysis are needed. This study aims at characterizing the course of the fermentation in order to select specific markers of the quality of cocoa. The study focused on markers which can be measured on plantation (through the evolution of temperature and pH), and those from biochemical transformations of the beans (nitrogenous and polyphenol type). These markers have been then compared to data from traditional quality methods (cut-test and ammonia nitrogen quantification) and to sensory data in order to select the most relevant ones for the control of fermentation. The overall analysis of the database enabled to identify eight analytical bio-markers and three sensory bio-markers, representative of the quality of cocoa and in connection with the development of fermentation. In addition, recommendations for methods of measuring these bio-markers to implement and to monitor the quality have been presented
Книги з теми "Fermentation du cacao":
1
Hamel, Smith Harold. Fermentation of Cacao, with Which Is Compared the Results of Experimental Investigations into the Fermentation, Oxidation, and Drying of Coffee, Tea, Tobacco, Indigo, &C. , for Shipment. Creative Media Partners, LLC, 2018.
2
Fleet, Graham H., and Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
3
Cocoa And Coffee Fermentations. CRC Press, 2013.
4
Fleet, Graham H., and Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
5
Fleet, Graham H., and Rosane F. Schwan. Cocoa and Coffee Fermentations. Taylor & Francis Group, 2014.
Частини книг з теми "Fermentation du cacao":
1
Yamamoto, Rikiya E., James Leo C. Grimaldo, Mary Meliza V. Parcon, Roselyn A. Maaño, Ronaldo C. Maaño, Jose B. Tan, Rodrigo C. Belleza, Pedro Jose L. De Castro, and Nguyen Duc-Binh. "Classification of Fermentation Levels of Cacao Beans (Theobroma cacao L.) Using Sensing Technology and Neural Networks." In Advances in Information and Communication Technology, 142–57. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-49529-8_16.
2
Reyes De Corcuera, José I., Victor Hernández, Gabriela Maridueña, Juan Manuel Cevallos, Rosa Pérez, David Pastorelly, and Justine Noël. "Temperature Profiles During the Fermentation of Cacao ‘Nacional’ to Understand Chocolate Quality." In Agricultural, Forestry and Bioindustry Biotechnology and Biodiscovery, 319–29. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51358-0_16.
3
O’connor, Juli, Karen E. Masters, and Dean F. Revell. "Molecular characterization of cocoa storage proteins and proteinases." In Seed Storage Compounds, 169–74. Oxford University PressOxford, 1990. http://dx.doi.org/10.1093/oso/9780198577683.003.0011.
Анотація:
Abstract Cocoa, the raw material from which all chocolate products originate, is derived from the beans of Theobroma cacao. Cocoa flavour is a uniquely desirable and highly complex combination of components, including reducing sugars, peptides, and amino acids (Mohr et al. 1971, 1976; Biehl et al. 1982; Pettipher 1990; Macdonald et al. 1991). The peptide component of this flavour is derived by endogenous proteolytic cleavage of the seed storage proteins during the fermentation of cocoa beans. On roasting the beans, this complex mixture of compounds generates the highly specific cocoa flavour via Maillard reactions.
Тези доповідей конференцій з теми "Fermentation du cacao":
1
Angelia, Randy E., and Noel B. Linsangan. "Fermentation Level Classification of Cross Cut Cacao Beans Using k-NN Algorithm." In ICBRA '18: 2018 5th International Conference on Bioinformatics Research and Applications. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3309129.3309142.
2
Yakin, Engkus, and Ahimsa Sariri. "Effect Of Aspergilllus Niger to Nutrient Content on Cocoa Pod (Theobroma Cacao) Fermentation." In International Conference on Applied Science and Engineering (ICASE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.25.
3
Suryadi, I., R. Novia, and N. Nilawati. "Utilization Waste of Cacao Skin Fermentation in The Feed to Increase Duck Egg Production." In Proceedings of the 2nd Workshop on Multidisciplinary and Applications (WMA) 2018, 24-25 January 2018, Padang, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.24-1-2018.2292408.
4
Teneda-Llerena, William Fabián, Alvaro José Teneda-Espín, and Josemanuel Luna-Nemecio. "Consumption of polyphenols and flavonoids in the fermentation of cocoa (theobroma cacao L.) in Ecuador." In 1er Congreso Universal de las Ciencias y la Investigación Medwave 2022;. Medwave Estudios Limitada, 2022. http://dx.doi.org/10.5867/medwave.2022.s2.uta112.
5
Calderon, Darla, Wedleys Tejedor, Orlando Melgar, and Abelardo Franco. "Effect of the type of fermenter on the cocoa fermentation process and quality of the cacao beans." In 2022 8th International Engineering, Sciences and Technology Conference (IESTEC). IEEE, 2022. http://dx.doi.org/10.1109/iestec54539.2022.00071.
6
Kalnin, Daniel. "Comparative Analysis of Cocoa Beans from Different Climatic Regions in Togo." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pydg3687.
Анотація:
"In this study, we compare beans of Theobroma cacao from different climatic regions of Togo. Togo is a country in West Africa, in the Gulf of Guinea, located between the latitudes 6° and 11° north, it is therefore in the tropical equatorial zone. The country extends over 600km from north to south and 160km from west to east. This explains the diversity of climates within it. Indeed, it is possible to identify two distinct zones: a tropical Guinean climate with 4 seasons in the south and a Saudi climate with two seasons in the north. These differences in climates imply diversity in the composition of cocoa beans. Among the varieties present in Togo, the Forastero variety is in the majority, followed by Trinitatio. The Criollo variety is not very abundant. The composition can also be influenced by the genetic variety of cocoa beans that are used for chocolate production, growing conditions, and post-harvest techniques. The amount of triacylglycerol in cocoa beans can vary depending on its origin, environmental conditions, agricultural practices, and also post-harvest treatments. of the bean. The aim of the study is therefore to analyze and compare the different beans of different varieties of Theobroma cacao according to the climatic regions of Togo. We use Calorimetric analysis (DSC), Visual analysis (Cut Test), Sensory analysis using a test panel for the identification and differentiation of cocoa beans from different origins. Differential Scanning Calorimetry (DSC) allows for a determination of a rough lipid profile. The cut test allows the analysis of the fermentation during the post-harvest processes observing their coloration and compartmentalization, which are two characteristics fundamentally related to the chemical composition. Sensory analysis is used in conjunction with previous analyses, it allows to highlight correlations between observed physicochemical properties and sensory qualities analyzed."
7
Freitas, Andre Da Luz De, Patricia Oliveira Santos, Elice Cristina Dos Santos, Rutileia De Jesus Paiva, and Vinicius Carvalho Da Silva. "VALORIZAÇÃO DA CASCA DO CACAU NA PRODUÇÃO DE COMPOSTOS BIOATIVOS POR TRICHODERMA ASPERELLUM." In I Congresso de Engenharia de Biotecnologia. Revista Multidisciplinar de Educação e Meio Ambiente, 2021. http://dx.doi.org/10.51189/rema/1364.
Анотація:
Introdução: A Casca do fruto de Cacau (C) (Theobroma cacao L.) representa cerca de 67-75% do fruto. Para cada tonelada de amêndoas secas de cacau, são geradas dez toneladas de casca de cacau (CC) úmidas. Trata-se de um resíduo rico em fibra alimentar, lignina e antioxidantes bioativos, como os polifenóis e até hoje subaproveitado pela indústria. Diferentes micro-organismos são capazes de produzir compostos com ação antimicrobiana. Dentre eles, as espécies do gênero Trichoderma têm se destacado como agentes de biocontrole contra fitopatógenos e pragas, devido às suas potencialidades antagônicas. A Fermentação em Estado Sólido (FES) é um bioprocesso bastante utilizado mundialmente para a produção de compostos de interesse industrial. A FES é capaz de aumentar o teor de compostos biologicamente ativos, agregando valor econômico aos resíduos agroindustriais Objetivo: Analisar por meio de um levantamento bibliográfico a obtenção de extratos altamente bioativos conduzidos por fermentação em estado sólido da casca de cacau por Trichoderma asperellum. Material e métodos: Realizou-se o levantamento bibliográfico através de plataformas de pesquisa científica, como Periódicos Capes, Science, e google acadêmico. Resultados: O advento de inovações biotecnológicas, especialmente nas áreas de enzimas e tecnologias de fermentação, pode fornecer potenciais usos econômicos para as cascas de cacau. A biomassa do cacau apresenta alto teor de celulose, o que indica seu potencial como fonte de carbono para o processo de fermentação. Além disso, é composta por uma grande quantidade de cinzas, o que auxilia na nutrição microbiana, não sendo necessário suplementação com esses compostos durante o processo fermentativo. As espécies de Trichoderma são os agentes de controle biológico mais eficazes em uso, porque produzem uma ampla gama de agentes antibacterianos. Embora esses microrganismos exijam muito pouca nutrição, eles secretam muitos metabólitos nas proximidades. Esses metabólitos podem ser usados na agricultura, indústria e medicina, por isso são de grande importância para os humanos Conclusão: A produção de compostos bioativos através de o uso de biomassa residual agrega valor à mesma e possibilita uma gama de aplicação dos compostos, como na área da saúde(antimicrobianos e antioxidantes) e na agricultura (biofungicidas).
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Gezer, E., M. Küçüksolak, E. Bilgi, and E. Bedir. "A new iminol derivative from Streptomyces cacaoi in new fermentation conditions." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759011.