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Bitter Chocolate traces the fascinating origins of chocolate from the banquet table of Montezuma's sixteenth-century Aztec court to the bustling factories of Hershey, Cadbury, and Mars today. Carol Off, an award-winning investigative journalist, tells the engaging stories of the visionary entrepreneurs who founded these companies and helped fuel our insatiable appetite for chocolate by revolutionizing its production. But she also digs deeper, revealing that slavery and injustice have always been key ingredients in the making of this much-coveted treat.

Texture affects liking or rejection of many foods for clinically relevant populations and the general public. Phenotypic differences in chemosensation are well documented and influence food choices, but oral touch perception is less understood. Here, we used chocolate as a model food to explore texture perception, specifically grittiness perception. In Experiment 1, the Just Noticeable Difference (JND) for particle size in melted chocolate was ~5 μm in a particle size range commonly found in commercial chocolates; as expected, the JND increased with particle size, with a Weber Fraction of ~0.17. In Experiment 2, individual differences in touch perception were explored: detection and discrimination thresholds for oral point pressure were determined with Von Frey Hairs. Discrimination thresholds varied across individuals, allowing us to separate participants into high and low sensitivity groups. Across all participants, two solid commercial chocolates (with particle sizes of 19 and 26 μm; i.e., just above the JND) were successfully discriminated in a forced-choice task. However, this was driven entirely by individuals with better oral acuity: 17 of 20 of more acute individuals correctly identified the grittier chocolate versus 12 of 24 less acute individuals. This suggests phenotypic differences in oral somatosensation can influence texture perception of foods.

The presence of the toxic metal cadmium (Cd 2+ ) in certain foodstuffs is recognised as a global problem, and there is increasing legislative pressure to reduce the content of Cd in food. The present study was conducted on cacao ( Theobroma cacao ), the source of chocolate, and one of the crops known to accumulate Cd in certain conditions. There are a range of possible genetic and agronomic methods being tested as a route to such reduction. As part of a gene-based approach, we focused on the Natural Resistance-Associated Macrophage Proteins (NRAMPS), a family of proton/metal transporter proteins that are evolutionarily conserved across all species from bacteria to humans. The plant NRAMP gene family are of particular importance as they are responsible for uptake of the nutritionally vital divalent cations Fe 2+ , Mn 2+ , Zn 2+ , as well as Cd 2+ . We identified the five NRAMP genes in cacao, sequenced these genes and studied their expression in various organs. We then confirmed the expression patterns in response to variation in nutrient cation availability and addition of Cd 2+ . Functional analysis by expression in yeast provided evidence that NRAMP5 encoded a protein capable of Cd 2+ transport, and suggested this gene as a target for genetic selection/modification.

Theobroma cacao is one of the most economically important tropical trees, being the source of chocolate. As part of an ongoing study to understand the diversity of the badnavirus complex, responsible for the cacao swollen shoot virus disease in West Africa, evidence was found recently of virus-like sequences in asymptomatic cacao plants. The present study exploited the wealth of genomic resources in this crop, and combined bioinformatic, molecular, and genetic approaches to report for the first time the presence of integrated badnaviral sequences in most of the cacao genetic groups. These sequences, which we propose to name eTcBV for endogenous T. cacao bacilliform virus, varied in type with each predominating in a specific genetic group. A diagnostic multiplex PCR method was developed to identify the homozygous or hemizygous condition of one specific insert, which was inherited as a single Mendelian trait. These data suggest that these integration events occurred before or during the species diversification in Central and South America, and prior to its cultivation in other regions. Such evidence of integrated sequences is relevant to the management of cacao quarantine facilities and may also aid novel methods to reduce the impact of such viruses in this crop.

Contamination by pathogenic mold in postharvest cocoa beans becomes a significant concern by most Indonesian farmers. Pathogenic mold can cause damage to cocoa beans by such as rotting diseases in fruit. One alternative that can be used to control pathogenic mold is using biological agents such as yeasts. Some group of yeasts can produce cellulase enzyme that can degrade cellulose, and it can possibly break the cell wall with of mold which composed of semi-crystalline chitin, p-need, and cellulose. This study aims to determine the yeast originated from fermented cocoa beans which can produce cellulase enzymes and their potential ability as a biocontrol for pathogenic molds in chocolate fruit. This study includes yeast isolation from fermented beans, screening of yeast isolates that produce cellulase enzymes, and in-vitro antagonistic testing against pathogenic molds on chocolate fruit. The results showed that there were 21 yeast isolates from fermented cocoa beans, and among all, there were five isolates which can produce cellulase enzymes, namely isolate C4.-3.3, C4.-3.13, C4.-4.9, C4.-4.10, and C4.-5.9. Yeast isolate C4.-4.10 can produce cellulase enzymes with an index of 0.32 U/mL. This research showed that the 5 yeast isolates have the low category of cellulase enzyme, and further study is needed to be done to confirm their ability to act as a biocontrol agent.

PurposeEnvironmental impact evaluation in the food sector is a key topic, due to both stricter legislations and higher consumer awareness towards sustainable choices. The case of chocolate is a remarkable example, owing to the increasing demand and the complex production process from cocoa beans to final bars. The present study aims at assessing the environmental impacts related to three chocolate types (dark, milk and white) through life cycle assessment (LCA) methodology.MethodsConsistent with food Product Category Rules (PCRs) and previous LCA literature, the study follows a cradle to grave approach. Among different raw material productions, it focuses above all on cocoa farming assuming three possible producer countries (i.e. Ghana, Ecuador and Indonesia), so that the influence of specific weather conditions and soil properties is underlined. Since the manufacturing step is supposed in the North Italian factory, different transport distances are also taken into account. Moreover, the work focuses on the possible use of several packaging materials and following disposal issues. In view of the open discussion about the most suitable functional unit in food sector, mass and energy amount approaches are compared.Results and discussionAlong chocolate supply chain, different phases are evaluated according to LCA methodology. Among analyzed producer countries: Indonesia monoculture case results to be the most impacting situation, due to an intensive use of agrochemicals; pesticides give a wide contribution in Ecuador, whereas Ghana is penalized by the highest water consumption. The transport of beans to manufacturing plant influences mostly the GWP, owing to long travelled distances. Considering the whole production process, cocoa derivatives and milk powder are the main contributors to every impact category. From packaging point of view, the best solution is the use of a single polypropylene layer. A sensitivity analysis is performed to check the validity of different allocation procedures: both mass and energy content allocations lead to similar results.ConclusionsThrough LCA methodology, the life cycle of dark, milk and white chocolate is compared. The study assesses different potential environmental impacts, assuming mass and energy content as possible functional units and references for allocation procedures. For all combinations of functional units and allocation rules, dark chocolate globally presents the best environmental performance, whereas the other two types have similar environmental impacts.

Mold is one of the microorganisms that can cause damage in chocolate fruit by producing phytopathogenic toxins. Until now, pesticides have been widely used for controlling postharvest loss in fruit. Yeasts can produce secondary metabolites, which can inhibit the growth of pathogenic mold. In this study, we isolate, identify, and apply yeasts isolated from fermented cocoa beans to control the growth of pathogenic mold in chocolate fruit collected from Sentul, Indonesia. This research includes yeast isolation using the dilution method with YMA medium, mold isolation using direct planting method on PDA medium, screening ability to produce cellulase using diffusion method on CMC medium, and in-vitro antagonist testing using dual culture method on PDA medium. The results showed that 128 yeast isolates and 37 mold isolates were obtained in this study. The results of screening representative cellulase capability of 77 yeast obtained 6 positive yeast isolates produced cellulase with the highest cellulolytic index of 0.23-0.30. The 6-yeast antagonism test with the highest cellulolytic index showed that C3.3.1 isolate had the best ability to inhibit pathogenic molds with 37.36% inhibitory power.

We synthesized fluffy MoS 2 material stacked by ultrathin nanosheets through adjusting different mass ratios of starting materials via a facile hydrothermal method. Surprisingly, XRD characterization results demonstrated that the intensity ratio of (100) to (002) of ultrathin MoS 2 nanosheets was 0.90 with a 4:5 (CH 3 CSNH 2 : Na 2 MoO 4 ·2H 2 O) mass ratio (M4-5). To the best of our knowledge, this value should be high, implying that the obtained MoS 2 nanosheets exposed considerable (100) facets. Because the noncentrosymmetric Mo-2S on edges terminated by dangling bonds exhibits rich defects, high active MoS 2 edge planes (100) prevail over inert MoS 2 basal planes (002). To overcome its easy suspension and difficult recovery, the magnetic Fe 3 O 4 was selected for in situ doping with ultrathin M4-5, and a unique structure of stable MoS 2 @Fe 3 O 4 (M@F) nanocomposites-like randomly stacked rose petals-wrapped spherical chocolate beans was obtained for the first time. The introduction of Fe 3 O 4 has to sacrifice some edge active sites, but after balancing the magnetic and active sites, (100)/(002) of MoS 2 in M@F can also reach 0.56, showing that edges of MoS 2 nanosheets are still multi-exposed. Abundant exposed edges of M@F provide numerous active centers, so M@F nanocomposites exhibited excellent performance for both the 4-nitrophenol (4-NP) reduction and dye adsorption. Therefore, it has great application prospects in wastewater treatment and reduction reaction and is also worth exploring in other applications. Graphical abstract

We used triple-quadrupole and high-resolution inductively coupled plasma-mass spectrometry (ICP-MS) in single-particle mode to characterize the food additive E171 (titanium dioxide, TiO2) in chewing gum, chocolate candy, and cake decoration in the same sample extracts. Then, we spiked TiO2 particles (with similar characteristics as E171) to milk as an example of a calcium-rich matrix. The obtained particle size distributions with both techniques were highly similar in terms of shape and median and mean diameters. Median diameters were in the range of 123 to 209 nm and mean diameters from 146 to 223 nm. In addition, they were in agreement with results obtained by scanning electron microscopy and asymmetric flow field-flow fractionation coupled to multi-angle light scattering and ICP-MS. Repeatable determination of number-based particle size distributions was possible with both ICP-MS techniques even in a calcium-rich matrix showing that both instruments were similarly efficient in resolving the Ca interferences. The combination of spICP-MS with microscopy and TiO2 recovery allowed validating the methods and identifying the presence of aggregated/agglomerated particles in one sample. For the TiO2 powder and the two remaining food products, recoveries were higher than 60%. Both instruments are fit for purpose even if the analyses were performed with differences in detector mode, dwell times, and calculation tools. This shows that both techniques may be used as long as operating conditions are optimized and applicability range is defined.

This study aims to analyze the proximate composition and color of the rabbit feed. This research method uses a kinetic method that starts with drying, mixing ingredients and pelleting. The next step is to analyze rabbit feed in combination (0:0; 0:15; 5:10; 10: 5; 15: 0)% moringa leaves flour and guava leaves flour. The research parameters observed included: the determination of protein, crude fiber, crude fat, water, ash, calcium, and phosphorus. This research uses a completely randomized design. The results showed that the combination of moringa leaves flour and guava leaves flour affected the proximate composition and color of rabbit pellets. The combination (5:10)% of moringa leaves flour and guava leaves flour has the best proximate composition and dark chocolate colour.