Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
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...
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/17/3291 |
| _version_ | 1797582509083459584 |
|---|---|
| author | César R. Balcázar-Zumaeta Alexa J. Pajuelo-Muñoz Deisy F. Trigoso-Rojas Angel F. Iliquin-Chavez Editha Fernández-Romero Ives Yoplac Lucas D. Muñoz-Astecker Nadia Rodríguez-Hamamura Ily M. Maza Mejía Ilse S. Cayo-Colca Gilson C. A. Chagas-Junior Jorge L. Maicelo-Quintana Efrain M. Castro-Alayo |
| author_facet | César R. Balcázar-Zumaeta Alexa J. Pajuelo-Muñoz Deisy F. Trigoso-Rojas Angel F. Iliquin-Chavez Editha Fernández-Romero Ives Yoplac Lucas D. Muñoz-Astecker Nadia Rodríguez-Hamamura Ily M. Maza Mejía Ilse S. Cayo-Colca Gilson C. A. Chagas-Junior Jorge L. Maicelo-Quintana Efrain M. Castro-Alayo |
| author_sort | César R. Balcázar-Zumaeta |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T23:22:22Z |
| format | Article |
| id | doaj.art-32f09c6f19bc46cf82e2787325dc354c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:22:22Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-32f09c6f19bc46cf82e2787325dc354c2023-11-19T08:09:32ZengMDPI AGFoods2304-81582023-09-011217329110.3390/foods12173291Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile CharacterizationCésar R. Balcázar-Zumaeta0Alexa J. Pajuelo-Muñoz1Deisy F. Trigoso-Rojas2Angel F. Iliquin-Chavez3Editha Fernández-Romero4Ives Yoplac5Lucas D. Muñoz-Astecker6Nadia Rodríguez-Hamamura7Ily M. Maza Mejía8Ilse S. Cayo-Colca9Gilson C. A. Chagas-Junior10Jorge L. Maicelo-Quintana11Efrain M. Castro-Alayo12Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruLaboratorio LABICER, Facultad de Ciencias, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, PeruLaboratorio de Investigación de Química Analítica y Ambiental, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, PeruFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruLaboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Campus Guamá, Belém 66075-110, BrazilFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, PeruIn 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.https://www.mdpi.com/2304-8158/12/17/3291antioxidantsaromatics compoundsCriollo cocoachocolatefermentation stagespolyphenols |
| spellingShingle | César R. Balcázar-Zumaeta Alexa J. Pajuelo-Muñoz Deisy F. Trigoso-Rojas Angel F. Iliquin-Chavez Editha Fernández-Romero Ives Yoplac Lucas D. Muñoz-Astecker Nadia Rodríguez-Hamamura Ily M. Maza Mejía Ilse S. Cayo-Colca Gilson C. A. Chagas-Junior Jorge L. Maicelo-Quintana Efrain M. Castro-Alayo Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization Foods antioxidants aromatics compounds Criollo cocoa chocolate fermentation stages polyphenols |
| title | Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization |
| title_full | Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization |
| title_fullStr | Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization |
| title_full_unstemmed | Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization |
| title_short | Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization |
| title_sort | reduction in the cocoa spontaneous and starter culture fermentation time based on the antioxidant profile characterization |
| topic | antioxidants aromatics compounds Criollo cocoa chocolate fermentation stages polyphenols |
| url | https://www.mdpi.com/2304-8158/12/17/3291 |
| work_keys_str_mv | AT cesarrbalcazarzumaeta reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT alexajpajuelomunoz reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT deisyftrigosorojas reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT angelfiliquinchavez reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT edithafernandezromero reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT ivesyoplac reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT lucasdmunozastecker reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT nadiarodriguezhamamura reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT ilymmazamejia reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT ilsescayocolca reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT gilsoncachagasjunior reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT jorgelmaiceloquintana reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization AT efrainmcastroalayo reductioninthecocoaspontaneousandstarterculturefermentationtimebasedontheantioxidantprofilecharacterization |