Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
1,464
result(s) for
"Cocoa processing."
Sort by:
From cocoa beans to chocolate
\"A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources\"--Provided by publisher.
Book
From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action
Despite the health benefits associated with the ingestion of the bioactive compounds in cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans negatively influence the taste, confer the astringency and bitterness, and affect the stability and digestibility of the cocoa products. It is, therefore, necessary to process cocoa beans to develop the characteristic color, taste, and flavor, and reduce the astringency and bitterness, which are desirable in cocoa products. Processing, however, affects the composition and quantities of the bioactive compounds, resulting in the modification of the health-promoting properties of cocoa beans and chocolate. In this advanced review, we sought to better understand the effect of cocoa’s transformational process into chocolate on polyphenols and methylxanthine and the mechanism of action of the original flavanols and methylxanthines. More data on the cocoa processing effect on cocoa bioactives are still needed for better understanding the effect of each processing step on the final polyphenolic and methylxanthine composition of chocolate and other cocoa products. Regarding the mechanisms of action, theobromine acts through the modulation of the fatty acid metabolism, mitochondrial function, and energy metabolism pathways, while flavanols mainly act though the protein kinases and antioxidant pathways. Both flavanols and theobromine seem to be involved in the nitric oxide and neurotrophin regulation.
Journal Article
Beans to chocolate
\"Follow the story of chocolate through the farming process to manufacturing. Simple text is accompanied by large, attractive photographs\"--Provided by publisher.
Book
Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.
Journal Article
Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality
Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a crucial role in ensuring the sensory, chemical, and microbiological quality of the beans, as simultaneous mass and heat transfer phenomena occur during this process, along with chemical reactions (both enzymatic and non-enzymatic) that influence the concentration and dynamics of phenolic compounds, organic acids, methylxanthines, and the formation of volatiles, directly impacting flavor development in cocoa beans. This paper comprehensively reviews cocoa drying methods, variables, and equipment and analyzes their impact on these flavor-determining compounds. The findings highlight that drying significantly contributes to the production of differentiated and specialty quality traits. An integral relationship between the methods, operating variables, and drying equipment applied to cocoa and their implications for the volatile and non-volatile compounds is described.
Journal Article
Systematic Identification of Native Bacillus spp. as a Sustainable Approach to Mitigate Cadmium in Cocoa
One of the most pressing challenges for the cocoa industry is cadmium (Cd) accumulation, which poses serious health risks and limits access to international markets. Notably, Cd concentrations in many cocoa products exceed the European Union's maximum permissible threshold of 0.60 mg kg−1 in finished chocolate, threatening exports and farmer livelihoods. Previous studies have explored different methods for Cd remediation; however, they have been found to be costly and inefficient at the Cd concentrations typical of cocoa. Microorganisms, such as Bacillus spp., offer a promising alternative for Cd bioremediation during cocoa processing. In this study, we present a systematic screening of natural Bacillus isolates from cocoa fermentations as a sustainable approach for Cd remediation. Our multidisciplinary approach, integrating metagenomics, in vitro functional assays, microscopic imaging, genome sequencing, phylogenetic analysis, and functional annotation underscores the potential of Bacillus spp. as an effective, scalable, and natural solution for Cd mitigation. Bacillus, a dominant genus in industrial cocoa fermentations, exhibited diverse Cd tolerance profiles across 69 natural isolates. Notably, we identified two isolates—Bacillus subtilis Luk29 and Bacillus paranthracis Luk27—with demonstrated Cd removal capabilities in synthetic media under fermentation‐relevant conditions. Growth kinetics were assessed under varying Cd concentrations, pH, and temperature conditions for Cd removal. Genome annotation revealed that both strains possess strong Cd resistance mechanisms, including efflux systems, ATPases, and MerR‐family regulators. This work contributes to our understanding of microbial impacts on cocoa safety while providing a scalable strategy for enhancing the sustainability and marketability of cocoa products worldwide. Native Bacillus spp. isolated from cocoa fermentations demonstrate cadmium resistance and removal capabilities. Through a multidisciplinary approach combining genomics, metagenomics, electron microscopy and functional assays, we identified promising strains for sustainable cadmium bioremediation, offering a natural strategy to improve cocoa safety and marketability.
Journal Article
In silico and structural analysis of Bacillus licheniformis FAO.CP7 pullulanase isolated from cocoa (Theobroma cacao L.) pod waste
Pullulanase (EC 3.2.1.41) is an important debranching enzyme that plays a critical role in maximizing the abundant energy present in branched polysaccharides. Its unique ability to efficiently degrade branched polysaccharides makes it crucial in industries like biofuels, food, and pharmaceuticals. Therefore, discovering microbes that produce pullulanase and thrive in harsh industrial conditions holds significant potential for optimizing large-scale bioprocessing. This unique property has made pullulanase an important enzyme in the industry. Thus, the search for microbes that have the pullulanase production properties and capacity to withstand harsh industrial conditions will be of high industrial relevance. Therefore, this study aimed to amplify, sequence, and molecularly characterize the pullulanase gene encoding extracellular pullulanase in
Bacillus licheniformis
strain FAO.CP7 (Accession No: MN150530.1.) which was obtained from cocoa pods using several bioinformatics tools. The amplified
PulA
gene had a nucleotide sequence of 2247 base pairs encoding a full-length open reading frame (ORF) pullulanase protein of 748 amino-acids residues with molecular weight 82.39 kDa and theoretical isoelectric point of 6.47, respectively. The deduced pullulanase protein had an aliphatic index of 77.66. Using BLASTp, the deduced amino acid sequence of the pullulanase gene showed 85% homologies with those from
B. licheniformis
strains. Multiple sequence alignment of PulA protein sequence showed that it contains YNWGYNP motif which is also found in all type I pullulanase protein sequences analysed. The restriction mapping of the gene showed that it can be digested with several restriction enzymes. Further analysis revealed that the deduced protein had a hydrophobicity score of − 0.37 without a transmembrane helix. Overall, this study revealed the
PulA
gene of
B. licheniformis
strain FAO.CP7 obtained from cocoa pods and its deduced protein show significant potential for enhancing starch bioprocessing. With further optimization, it could offer substantial benefits to starch-based biotechnological industries.
Journal Article
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve variations were conducted in three experimental runs (with/without depulping; 1-/3-day PS; and fermentation times of 3, 4, 5, 6 or 7 days). Fermentation dynamics (e.g., temperature and pH) and the quality of dried beans (e.g., cut-test and fermentation index) and liquors (sensory assessment, quantification of cocoa key-odorants and tastants) were investigated. It was demonstrated that 17–20% of cocoa pulp, relative to the total bean-pulp-mass weight, could be mechanically removed without negatively affecting the bean quality. No significant differences were found in the percentages of well-fermented beans after 5–6 days fermentation with 1-day PS, resulting in 49 ± 9% with, and 48 ± 12% without depulping. There were no significant differences in key tastants present in the liquors; however, significantly less volatile acids and esters were found when liquors were produced from 5–6 day-fermented depulped beans, with 1-day PS, without negatively affecting the sensory profiles. This strategy allows producers to maximize the cacao fruit’s value by integrating part of the pulp into the cocoa value chain.
Journal Article
Fungal inhibition by lactic acid bacteria (LAB) is modulated in vitro by cocoa fermentation-related conditions: towards a biocontrol of fungi in processing cocoa
Fungal growth impair strongly the quality of processed cocoa, leading to low crops value for farmers and manufacturers. The antifungal activity of lactic acid bacteria (LAB) from fermenting cocoa was analyzed and the conditions of fungal inhibition were evaluated. Fungi were isolated from stored fermented and dried cocoa beans on sabouraud plate medium. The results showed that, LAB strongly inhibit fungi isolated from fermented cocoa beans notably Mucors and Aspergilli, with Lactobacillus plantarum inducing the stronger inhibition whereas Leuconostoc mesenteroides produced a weaker inhibition. Acids production assayed by HPLC was found to be not related to antifungal activity, since LAB strains producing strong antifungal activity were not necessarly the best acid producers. Maximum fungal inhibition occured at 35 °C in Lactobacillus plantarum and Leuconostoc mesenteroides but also at 30 °C in Lactobaciius casei. Likewise, a narrow acidic pH range (3.0-4.0) allowed full expression of fungal inhibtion in LAB analyzed that decreased progressively toward pH 7.0 and failed at alkalin pH. However, sucrose even at high content (8%) was found to have no effect on antifungal activity of LAB, but its bioconversion product glucose and fructose decreased this activity when concentrations were set at 6 et 2 %, respectively. All together, the results suggest that, LAB may effectively exert fungal inhibition in a narrow timing of cocoa fermentation, with pulp contained sugars as metabolic regulators of this inhibition. These results may contribute to a better management of LAB as starter culture for an efficient inhibition of fungal growth and prevention of cocoa contamination from mycotoxins.
Journal Article