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Search Results (212)

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Keywords = Theobroma cacao

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22 pages, 1946 KiB  
Article
Antifungal Potential of Piper-Derived Essential Oils and Key Constituents on Moniliophthora roreri, the Causal Agent of Moniliasis in Cacao (Theobroma cacao L.)
by Natalia V. Delgado-Bogotá, Oscar J. Patiño-Ladino and Juliet A. Prieto-Rodríguez
Plants 2025, 14(16), 2514; https://doi.org/10.3390/plants14162514 - 13 Aug 2025
Viewed by 287
Abstract
Moniliophthora roreri, the causal agent of moniliasis, severely affects cacao production in Latin America, and sustainable control alternatives remain limited. This study aimed to evaluate the antifungal potential of essential oils (EOs) from Piper species and selected volatile compounds against M. roreri [...] Read more.
Moniliophthora roreri, the causal agent of moniliasis, severely affects cacao production in Latin America, and sustainable control alternatives remain limited. This study aimed to evaluate the antifungal potential of essential oils (EOs) from Piper species and selected volatile compounds against M. roreri. A total of 34 EOs obtained by steam distillation were assessed for mycelial growth inhibition under fumigation conditions. The most active EOs (≥60% inhibition) were chemically characterized by GC-MS, and their median inhibitory concentrations (IC50) were determined. Additionally, 40 structurally diverse volatile compounds were selected and evaluated for their antifungal activity to identify the main contributors and explore structure–activity relationships. Most of the active EOs exhibited a high proportion of phenylpropanoids and oxygenated monoterpenoids, with IC50 values ranging from 0.58 to 184.27 µL·L−1; the most active were those from P. holtonii and P. aduncum. Among the 28 most active compounds, IC50 values ranged from 0.48 to 109.81 µL·L−1; the most potent were myristicin and dillapiole. The most potent molecules were phenylpropanoids bearing methoxy and methylenedioxy groups, followed by oxygenated monoterpenoids and long-chain ketones and alcohols. This is the first report of antifungal activity against M. roreri for most of the evaluated EOs and all tested compounds, highlighting the potential of the Piper genus as a source of natural alternatives for sustainable disease management in cacao cultivation. Full article
(This article belongs to the Special Issue Recent Advances in Essential Oils and Plant Extracts)
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24 pages, 4701 KiB  
Article
Evidence of Graft Incompatibility and Rootstock Scion Interactions in Cacao
by Ashley E. DuVal, Alexandra Tempeleu, Jennifer E. Schmidt, Alina Puig, Benjamin J. Knollenberg, José X. Chaparro, Micah E. Stevens and Juan Carlos Motamayor
Horticulturae 2025, 11(8), 899; https://doi.org/10.3390/horticulturae11080899 - 3 Aug 2025
Viewed by 533
Abstract
This study sought to quantify and characterize diverse rootstock scion interactions in cacao around graft compatibility, disease resistance, nutrient use efficiency, vigor traits, and translocation of nonstructural carbohydrates. In total, 106 grafts were performed with three scion cultivars (Matina 1/6, Criollo 22, Pound [...] Read more.
This study sought to quantify and characterize diverse rootstock scion interactions in cacao around graft compatibility, disease resistance, nutrient use efficiency, vigor traits, and translocation of nonstructural carbohydrates. In total, 106 grafts were performed with three scion cultivars (Matina 1/6, Criollo 22, Pound 7) and nine diverse open-pollinated seedling populations (BYNC, EQX 3348, GNV 360, IMC 14, PA 107, SCA 6, T 294, T 384, T 484). We found evidence for both local and translocated graft incompatibility. Cross sections and Micro-XCT imaging revealed anatomical anomalies, including necrosis and cavitation at the junction and accumulation of starch in the rootstock directly below the graft junction. Scion genetics were a significant factor in explaining differences in graft take, and graft take varied from 47% (Criollo 22) to 72% (Pound 7). Rootstock and scion identity both accounted for differences in survival over the course of the 30-month greenhouse study, with a low of 28.5% survival of Criollo 22 scions and a high of 72% for Pound 7 scions. Survival by rootstocks varied from 14.3% on GNV 360 to 100% survival on T 294 rootstock. A positive correlation of 0.34 (p = 0.098) was found between the graft success of different rootstock–scion combinations and their kinship coefficient, suggesting that relatedness of stock and scion could be a driver of incompatibility. Significant rootstock–scion effects were also observed for nutrient use efficiency, plant vigor, and resistance to Phytophthora palmivora. These findings, while preliminary in nature, highlight the potential of rootstock breeding to improve plant nutrition, resilience, and disease resistance in cacao. Full article
(This article belongs to the Special Issue Advances in Tree Crop Cultivation and Fruit Quality Assessment)
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11 pages, 4661 KiB  
Article
Somatic Embryogenesis in Native Peruvian Fine-Flavor Cocoa Genotypes
by Karol Rubio, Santos Leiva, Manuel Oliva, Jorge R. Diaz-Valderrama and Juan Carlos Guerrero-Abad
Int. J. Plant Biol. 2025, 16(3), 84; https://doi.org/10.3390/ijpb16030084 - 1 Aug 2025
Viewed by 183
Abstract
Cacao genotypes propagation through plant tissue culture represents a strategic approach for establishing a core collection of elite plants to be used as a donor material source, necessary for increasing new planting areas of cacao. This study aimed to evaluate somatic embryo regeneration [...] Read more.
Cacao genotypes propagation through plant tissue culture represents a strategic approach for establishing a core collection of elite plants to be used as a donor material source, necessary for increasing new planting areas of cacao. This study aimed to evaluate somatic embryo regeneration in ten native fine-aroma cacao genotypes (INDES-06, INDES-11, INDES-14, INDES-32, INDES-52, INDES-53, INDES-63, INDES-64, INDES-66, INDES-70) from the INDES-CES germplasm collection, under in vitro conditions using culture medium supplemented with different concentrations of Thidiazuron (0, 10, and 20 nM). Our results showed an average of 20 and 100% of callogenesis in all genotypes evaluated, but the callus development did not appear after early stages of its induction; however, primary somatic embryos were observed after 42 days after TDZ treatment in the INDES-52, INDES-53, INDES-64, INDES-66, INDES-70 genotypes. The INDES-52 genotype was more responsive to under 20 nM of TDZ, generating an average of 17 embryos per explant. This study contributes to the adaptation and establishment of a protocol for somatic embryo regeneration of fine-flavor cacao genotypes. Full article
(This article belongs to the Section Plant Reproduction)
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11 pages, 798 KiB  
Article
Endophytic Bacteria with Potential Antimicrobial Activity Isolated from Theobroma cacao in Brazilian Amazon
by Lívia Freitas da Silva Pinto, Taynara Cristina Santos Tavares, Oscar Victor Cardenas-Alegria, Elaine Maria Silva Guedes Lobato, Cristina Paiva de Sousa and Adriana Ribeiro Carneiro Nunes
Microorganisms 2025, 13(7), 1686; https://doi.org/10.3390/microorganisms13071686 - 18 Jul 2025
Viewed by 468
Abstract
Endophytic bacteria inhabit plant tissues without damaging them and have specialized adaptation capabilities that allow them to establish themselves in this ecological niche. Endophytes produce numerous secondary metabolites with antimicrobial, anticancer, and pesticide properties, among others. In this study, endophytic bacteria were isolated [...] Read more.
Endophytic bacteria inhabit plant tissues without damaging them and have specialized adaptation capabilities that allow them to establish themselves in this ecological niche. Endophytes produce numerous secondary metabolites with antimicrobial, anticancer, and pesticide properties, among others. In this study, endophytic bacteria were isolated and characterized from cocoa plants in a Brazilian municipality, with the view to evaluate their potential antagonistic activity on clinical bacterial strains. The isolates were identified through phenotypic analysis and molecular characterization. After bacterial isolation, it was possible to verify the presence of 11 different endophytic strains, with a bacterial load of up to 6.3 × 103 CFU/g in each plant. The morphological and biochemical profile of the isolates varied. At the taxonomic level, these bacteria showed 99% similarity with the genera Microbacterium, Curtobacterium, Pseudomonas, Bacillus, Ralstonia, and Methylobacterium. The strains of the phylum Actinobacteria, which are known for producing natural bioactive compounds with high biotechnological potential, were effective in inhibiting Staphylococcus aureus ATCC and multidrug-resistant clinical strains. This work aims to expand knowledge about endophytes, with the aim of applying them in other sectors, such as the production of compounds against resistant human pathogens. Full article
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22 pages, 4534 KiB  
Article
Upcycled Cocoa Pod Husk: A Sustainable Source of Phenol and Polyphenol Ingredients for Skin Hydration, Whitening, and Anti-Aging
by Aknarin Anatachodwanit, Setinee Chanpirom, Thapakorn Tree-Udom, Sunsiri Kitthaweesinpoon, Sudarat Jiamphun, Ongon Aryuwat, Cholpisut Tantapakul, Maria Pilar Vinardell and Tawanun Sripisut
Life 2025, 15(7), 1126; https://doi.org/10.3390/life15071126 - 17 Jul 2025
Viewed by 853
Abstract
Theobroma cacao L. (cocoa) pod husk, a byproduct of the chocolate industry, has potential for commercial applications due to its bioactive compounds. This study aimed to determine the phytochemical composition, biological activity, and clinical efficacy of a standardized extract. This study compared 80% [...] Read more.
Theobroma cacao L. (cocoa) pod husk, a byproduct of the chocolate industry, has potential for commercial applications due to its bioactive compounds. This study aimed to determine the phytochemical composition, biological activity, and clinical efficacy of a standardized extract. This study compared 80% ethanol (CE) and 80% ethanol acidified (CEA) as extraction solvents. The result indicated that CEA yielded higher total phenolic content (170.98 ± 7.41 mg GAE/g extract) and total flavonoid content (3.91 ± 0.27 mg QE/g extract) than CE. Liquid chromatography–tandem mass spectrometry (LC/MS/MS) identified various phenolic and flavonoid compounds. CEA demonstrated stronger anti-oxidant (IC50 = 5.83 ± 0.11 μg/mL in the DPPH assay and 234.17 ± 4.01 mg AAE/g extract in the FRAP assay) compared to CE. Additionally, CEA exhibited anti-tyrosinase (IC50 = 9.51 ± 0.01 mg/mL), anti-glycation (IC50 = 62.32 ± 0.18 µg/mL), and anti-collagenase (IC50 = 0.43 ± 0.01 mg/mL), nitric oxide (NO) production inhibitory (IC50 = 62.68 μg/mL) activities, without causing toxicity to cells. A formulated lotion containing CEA (0.01–1.0% w/w) demonstrated stability over six heating–cooling cycles. A clinical study with 30 volunteers showed no skin irritation. The 1.0% w/w formulation (F4) improved skin hydration (+52.48%), reduced transepidermal water loss (−7.73%), and decreased melanin index (−9.10%) after 4 weeks of application. These findings suggest cocoa pod husk extract as a promising active ingredient for skin hydrating and lightening formulation. Nevertheless, further long-term studies are necessary to evaluate its efficacy in anti-aging treatments. Full article
(This article belongs to the Special Issue Bioactive Compounds for Medicine and Health)
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13 pages, 2707 KiB  
Article
Unique Composition and Sustainability Aspects of the EETP801 Amazonian Cocoa Cultivar vs. CCN51 and Commercial Cocoas
by Rocío De la Peña-Armada, Roberta Ascrizzi, Rocio Alarcon, Michelle Viteri, Guido Flamini and Jose M. Prieto
Beverages 2025, 11(4), 93; https://doi.org/10.3390/beverages11040093 - 20 Jun 2025
Viewed by 659
Abstract
In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring [...] Read more.
In this study, we analysed cocoa (a dried and fully fermented seed of Theobroma cacao L.) from two Amazonian cultivars and a commercial sample of the Amazonian variety EETP801, grown under sustainable organic conditions, in comparison to CCN51 cocoa grown on a neighbouring commercial farm using standard practises and a European commercial cacao powdered beverage. The overall metabolite profile of the 70% aq acetone sample cocoa extracts was analysed using high-performance TLC analyses (HPTLC), and the xanthine alkaloids were analysed using quantitative liquid chromatography–UV photodiode array (HPLC-DAD) analyses. The volatile fraction in the headspace of the freshly ground cocoa was subjected to solid phase micro-extraction and analysed by gas chromatography–mass spectrometry (HS-SPME/GC-MS). Total polyphenol content was determined by the Folin–Ciocalteu method. Despite the reduced production of cocoa by the EETP801 cultivar in comparison with the CCN51 cultivar, the obtained produce is significantly richer in theobromine (130 mg vs. 170 mg per g of cacao), with CCN51 having a double concentration of theophylline (12.6 vs. 6.5 mg per g of cacao). Qualitatively, the two Amazonian cocoa samples had a similar polyphenolic composition (per the HPTLC fingerprint). HS-SPME/GC-MS analyses revealed that all the samples show a spontaneous emission profile mainly rich in non-terpene derivatives, of which hydrocarbons and pyrazines are the most abundant groups. The most represented volatile organic compound is n-tridecane for both EETP801 and CCN51. The variability in the artisan fermentation and roasting processes influenced certain aspects of the volatile composition as reflected by the trimethyl pyrazine/tetramethyl pyrazine ratio, which was zero in EETP-801 and lower than 1 in CCN51. Acetic acid was absent in CCN51 but significant (c.a. 5.5.%) in EETP801 and the commercial samples. The cultivar EETP801 is a viable option for a more ecologically conscious sector of the cocoa beverages consumer group. Full article
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21 pages, 1894 KiB  
Article
Optimizing Cocoa Productivity Through Soil Health and Microbiome Enhancement: Insights from Organic Amendments and a Locally Derived Biofertilizer
by Jennifer E. Schmidt, Julia Flores, Luigy Barragan, Freddy Amores and Sat Darshan S. Khalsa
Microorganisms 2025, 13(6), 1408; https://doi.org/10.3390/microorganisms13061408 - 17 Jun 2025
Viewed by 763
Abstract
Despite growing interest in improving soil health on cocoa farms, applied research on the impacts of specific amendments on soil and plant outcomes is lacking. An integrated assessment of the impacts of two different organic amendments (compost and vermicompost) and a microbial biofertilizer [...] Read more.
Despite growing interest in improving soil health on cocoa farms, applied research on the impacts of specific amendments on soil and plant outcomes is lacking. An integrated assessment of the impacts of two different organic amendments (compost and vermicompost) and a microbial biofertilizer on soil physical, chemical, and biological properties, as well as cocoa flowering, fruit set, and yield, was conducted in Guayaquil, Ecuador. Complementary culture-dependent and culture-independent methods were used to assess the impacts of amendments on microbial diversity, community composition, and specific taxa. Compost or vermicompost application affected soil chemical properties, including potassium, phosphorus, and sodium, and had small but significant effects on fungal beta diversity. Biofertilizer application slightly lowered soil pH and altered the total abundance of specific taxonomic groups including Azotobacter sp. and Trichoderma sp., with borderline significant effects on Azospirillum sp., Lactobacillus sp., Pseudomonas sp., calcium-solubilizing bacteria, and phosphorus-solubilizing bacteria. Amplicon sequencing (16S, ITS) identified 15 prokaryotic and 68 fungal taxa whose relative abundance was influenced by organic amendments or biofertilizer. Biofertilizer application increased cherelle formation by 19% and monthly harvestable pod counts by 11% despite no impact on flowering index or annual pod totals. This study highlights the tangible potential of microbiome optimization to simultaneously improve on-farm yield and achieve soil health goals on cocoa farms. Full article
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22 pages, 2206 KiB  
Article
Commodities from Amazon Biome: A Guide to Choosing Sustainable Paths
by Richard Luan Silva Machado, Rosangela Rodrigues Dias, Mariany Costa Deprá, Adriane Terezinha Schneider, Darissa Alves Dutra, Cristiano R. de Menezes, Leila Q. Zepka and Eduardo Jacob-Lopes
Commodities 2025, 4(2), 8; https://doi.org/10.3390/commodities4020008 - 2 Jun 2025
Viewed by 615
Abstract
The exploitation of the Amazon biome in search of net profit, specifically in the production of cocoa (Theobroma cacao) and açaí (Euterpe oleracea), has caused deforestation, degradation of natural resources, and high greenhouse gas (GHG) emissions, highlighting the urgency [...] Read more.
The exploitation of the Amazon biome in search of net profit, specifically in the production of cocoa (Theobroma cacao) and açaí (Euterpe oleracea), has caused deforestation, degradation of natural resources, and high greenhouse gas (GHG) emissions, highlighting the urgency of improving the environmental, economic and social sustainability of these crops. These species were selected for their rapid expansion in the Amazon, driven by global demand, their local economic relevance, and their potential to either promote conservation or drive deforestation, depending on the production system. This study analyzes the pillars of environmental, social, and economic sustainability of cocoa and açaí production systems in the Amazon, comparing monoculture, agroforestry, and extractivism to support forest conservation strategies in the biome. Analysis of the environmental life cycle, social life cycle, and economic performance were used to determine the carbon footprint, the final point of workers, and the net profit of the activities. According to the results found in this study, cocoa monoculture had the largest carbon footprint (1.35 tCO2eq/ha), followed by agroforestry (1.20 tCO2eq/ha), açaí monoculture (0.84 tCO2eq/ha) and extractivism (0.25 tCO2eq/ha). In the carbon balance, only the areas outside indigenous lands presented positive carbon. Regarding the economic aspect, the net profit of açaí monoculture was USD 6783.44/ha, extractivism USD 6059.42/ha, agroforestry USD 4505.55/ha, and cocoa monoculture USD 3937.32/ha. In the social sphere, in cocoa and açaí production, the most relevant negative impacts are the subcategories of child labor and gender discrimination, and the positive impacts are related to the sub-category of forced labor. These results suggest that açaí and cocoa extractivism, under responsible management plans, offer a promising balance between profitability and environmental conservation. Furthermore, agroforestry systems have also demonstrated favorable outcomes, providing additional benefits such as biodiversity conservation and system resilience, which make them a promising sustainable alternative. Full article
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7 pages, 1376 KiB  
Brief Report
Estimating Carbon Acquisition in a Shade Cocoa Plantation in Southern Bahia, Brazil
by Deborah Faria, Eduardo Mariano-Neto, Regina Helena Rosa Sambuichi and Larissa Rocha-Santos
Forests 2025, 16(6), 929; https://doi.org/10.3390/f16060929 - 31 May 2025
Cited by 1 | Viewed by 614
Abstract
Cocoa (Theobroma cacao) is one of the world’s most traded commodities. Cocoa grown in agroforestry systems is considered a climate-smart agricultural practice, in part due to the role of shade trees as carbon reservoirs and carbon sinks. In Brazil, most production [...] Read more.
Cocoa (Theobroma cacao) is one of the world’s most traded commodities. Cocoa grown in agroforestry systems is considered a climate-smart agricultural practice, in part due to the role of shade trees as carbon reservoirs and carbon sinks. In Brazil, most production is concentrated in Bahia state, where traditional cocoa agroforests—locally known as cabrucas—are well known to harbor significant above- and below-ground carbon stocks, although their ability to act as carbon sinks is less well established. By analyzing previously published data on the dynamics of tree assemblages within a 1.7 ha area on a cabruca farm, we estimated an annual carbon increment of 3.46 Mg C ha−1, a value comparable to other shade cocoa plantations elsewhere but more than three times the previous estimate for a cabruca. We discuss the importance of these findings and highlight the potential role of traditional cocoa shade plantations as climate-friendly crops, thus contributing to climate mitigation. It is also essential to highlight the importance of the carbon sequestration and storage services provided by tropical agroforestry systems. Full article
(This article belongs to the Special Issue Forest Inventory: The Monitoring of Biomass and Carbon Stocks)
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19 pages, 1751 KiB  
Article
Purification of Flavonoids from an Aqueous Cocoa (Theobroma cocoa L.) Extract Using Macroporous Adsorption Resins
by Nicole Beeler, Tilo Hühn, Sascha Rohn and Renato Colombi
Molecules 2025, 30(11), 2336; https://doi.org/10.3390/molecules30112336 - 27 May 2025
Viewed by 540
Abstract
Cocoa is a rich source of health-promoting polyphenols such as flavanols. These compounds can be separated from other matrix constituents using various adsorbents or resins. Seven different macroporous resins (Amberlite® XAD-2, XAD-4, XAD-7, XAD-7HP, XAD-16, SepabeadsTM SP207, and Diaion® HP2-MG) [...] Read more.
Cocoa is a rich source of health-promoting polyphenols such as flavanols. These compounds can be separated from other matrix constituents using various adsorbents or resins. Seven different macroporous resins (Amberlite® XAD-2, XAD-4, XAD-7, XAD-7HP, XAD-16, SepabeadsTM SP207, and Diaion® HP2-MG) were evaluated for their adsorption and desorption properties for the enrichment of flavonoids from an aqueous cocoa (Theobroma cacao L.) extract. The influence of adsorption and desorption temperatures and the concentration of the desorption solvent (a hydroalcoholic solution) were investigated by static adsorption and desorption methods. The results of the resin comparison showed that the adsorbent XAD-7HP had the best adsorption characteristics, with an adsorption capacity of 39.8 mg ECE/g. XAD-7HP was found to be the most suitable adsorbent, and 70% ethanol was the best desorbing solvent, based on static experiments. In addition, the optimal conditions for the adsorption of flavonoids were obtained at a temperature of 30 °C, where equilibrium was reached after 80 min. The static adsorption process was well-described by a pseudo-second-order kinetics model, while the adsorption isotherm data were fitted well by the Freundlich isotherm model. Further dynamic adsorption and desorption characteristics were evaluated on a packed glass column, and it was shown that XAD-7HP could enrich the flavanol content by 5.03-fold, with a dry matter content of 456.05 mg/mL (as estimated by the degree of DP1–DP7 procyanidin polymers using ultra-pressure liquid chromatography). Full article
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20 pages, 1958 KiB  
Article
Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil
by Jakeline Salazar Cerón, Nelson Paz Ruiz, Juan Camilo Ramos Velasco, Efrén Venancio Ramos Cabrera and Zuly Yuliana Delgado Espinosa
Processes 2025, 13(6), 1648; https://doi.org/10.3390/pr13061648 - 24 May 2025
Viewed by 717
Abstract
Cacao (Theobroma cacao) is considered a functional food due to its composition, which is rich in bioactive compounds such as flavonoids, theobromine, dietary fiber, and essential minerals. Several studies have shown that flavonoids have antioxidant and anti-inflammatory properties, helping to reduce [...] Read more.
Cacao (Theobroma cacao) is considered a functional food due to its composition, which is rich in bioactive compounds such as flavonoids, theobromine, dietary fiber, and essential minerals. Several studies have shown that flavonoids have antioxidant and anti-inflammatory properties, helping to reduce oxidative stress and protecting against cardiovascular diseases. In addition, their ability to stimulate nitric oxide production improves blood circulation and lowers blood pressure. These benefits, coupled with its ability to improve mood and cognitive function, position cocoa as a key ingredient in the development of functional foods aimed at improving quality of life and preventing chronic diseases. This research aims to create a product that incorporates cocoa and essential oils extracted from aromatic plants native to the department of Cauca. This represents a significant step toward the sustainable use of these ingredients in the region, promoting consumer welfare and health while strengthening sustainable practices, fostering innovation, and boosting economic and social development in the department. The research is developed in five phases: determination of the study area, characterization of the cocoa production chain in the department of Cauca, selection of essential oils, application of an experimental mixture design and physicochemical and microbiological analyses of the final product. From the experimental design of the mixture, it was determined that the most appropriate formulation of the bar is 60% dark chocolate (70% cocoa), 29% sweet chocolate, 10% pure strawberry and 1% fennel essential oil (Foeniculum vulgare), reaching an average sensory acceptability of 3.23 on a five-point hedonic scale. The qualitative properties (organoleptic, chemical and microbial) of the selected formulations are acceptable for human consumption and provide a high energy content of 506.25 kcal/100 g for chocolate bars filled with strawberry puree and fennel essential oil. Full article
(This article belongs to the Special Issue Advances in the Design, Analysis and Evaluation of Functional Foods)
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19 pages, 5116 KiB  
Article
Theobroma cacao Virome: Exploring Public RNA-Seq Data for Viral Discovery and Surveillance
by Gabriel Victor Pina Rodrigues, João Pedro Nunes Santos, Lucas Yago Melo Ferreira, Lucas Barbosa de Amorim Conceição, Joel Augusto Moura Porto and Eric Roberto Guimarães Rocha Aguiar
Viruses 2025, 17(5), 624; https://doi.org/10.3390/v17050624 - 26 Apr 2025
Viewed by 784
Abstract
Cocoa (Theobroma cacao L.) is a major agricultural commodity, essential for the global chocolate industry and the livelihoods of millions of farmers. However, viral diseases pose a significant threat to cocoa production, with Badnavirus species causing severe losses in Africa. Despite its [...] Read more.
Cocoa (Theobroma cacao L.) is a major agricultural commodity, essential for the global chocolate industry and the livelihoods of millions of farmers. However, viral diseases pose a significant threat to cocoa production, with Badnavirus species causing severe losses in Africa. Despite its economic importance, the overall virome of T. cacao remains poorly characterized, limiting our understanding of viral diversity and potential disease interactions. This study aims to assess the cocoa-associated virome by analyzing 109 publicly available RNA-seq libraries from nine BioProjects, covering diverse conditions and geographic regions. We implemented a comprehensive bioinformatics pipeline integrating multiple viral sequence enrichment steps, a hybrid assembly strategy using different assemblers, and sequence similarity searches against NCBI non-redundant databases. Our approach identified ten putative novel viruses associated with the cocoa microbiome and a novel Badnavirus species. These findings provide new insights into the viral landscape of T. cacao, characterizing the diversity of cacao-associated viruses and their potential ecological roles. Expanding the catalog of viruses associated with cocoa plants not only enhances our understanding of plant–virus–microbiome interactions but also contributes to the development of more effective disease surveillance and management strategies, ultimately supporting sustainable cocoa production. Full article
(This article belongs to the Section Viruses of Plants, Fungi and Protozoa)
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17 pages, 2910 KiB  
Article
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao
by Ana M. Calvo, Andrea C. Montenegro, Diana M. Monroy, Lucero G. Rodriguez-Silva, Ariel R. Carreño-Olejua and Ivan D. Camargo
Foods 2025, 14(9), 1441; https://doi.org/10.3390/foods14091441 - 22 Apr 2025
Viewed by 1092
Abstract
The content of phenolic compounds can affect the quality of cacao beans (Theobroma cacao L). The variation in the concentration of these compounds is influenced by factors such as cacao variety, fermentation conditions, and temperature, which play a crucial role in the [...] Read more.
The content of phenolic compounds can affect the quality of cacao beans (Theobroma cacao L). The variation in the concentration of these compounds is influenced by factors such as cacao variety, fermentation conditions, and temperature, which play a crucial role in the method of bean drying. In this study, the analytical method of ultra-performance liquid chromatography (UPLC-DAD-RI) was developed to identify, quantify, and examine variations in the concentrations of catechins (catechin, epicatechin, and epigallocatechin) and methylxanthines (theobromine and caffeine) by subjecting the beans to controlled temperature fermentation. Three temperature-controlled treatments were used during fermentation on three cacao genotypes (CCN 51, ICS 95, and TCS 01). The average temperature in different treatments was T1: 41.14 ± 3.84 °C, T2: 42.43 ± 4.39 °C, and T3: 43.86 ± 4.74 °C. The results demonstrate variations in the concentration of phenolic compounds across the evaluated treatments (T1, T2, and T3). Catechin levels rose from the beginning of fermentation up to day 5, after which they declined by day 6. Conversely, theobromine and caffeine concentrations decreased until day 5, then increased by day 6. A sensory analysis revealed a basic flavor profile (bitter, astringent, and acidic) that was balanced by enhancements in specific attributes, highlighting fruity, citrus, and cacao notes. A significant correlation (p < 0.05) was found between bitterness and the concentrations of epigallocatechin, caffeine, epicatechin, and total phenols. In contrast, a low correlation was observed between bitterness and theobromine and catechin. The astringent profile was directly correlated with epigallocatechin concentration and moderately correlated with theobromine and catechin levels. Acidic flavors showed a moderate correlation with epigallocatechin concentration. The cacao flavor was correlated with catechin and total phenols, while the citrus flavor was linked to total phenol concentration. Notably, the decrease in phenolic compound concentrations and sensory analysis suggested that the higher fermentation temperatures observed in T3 may enhance the development of a superior flavor quality in cacao. Full article
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20 pages, 1256 KiB  
Article
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?
by Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, Jesus Nazareno Silva de Souza, César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Alexa J. Pajuelo-Muñoz, Braian Saimon Frota da Silva, Maria José de Souza Trindade, Gilson C. A. Chagas-Junior and Nelson Rosa Ferreira
Foods 2025, 14(8), 1391; https://doi.org/10.3390/foods14081391 - 17 Apr 2025
Viewed by 870
Abstract
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (Theobroma cacao L.), a characteristic product of some producers in the Amazon region. The analysis included ash content, moisture content, pH, titratable [...] Read more.
This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (Theobroma cacao L.), a characteristic product of some producers in the Amazon region. The analysis included ash content, moisture content, pH, titratable acidity, proteins, lipids, flavonoids, antioxidant activities (DPPH, ABTS, and FRAP), and mineral composition. Four types of fermentation boxes were assessed: a projected hexagonal box (PHB), square box (SB), basket (HP), and local square box (LSB). Statistical analyses included ANOVA, Tukey’s test, and Fisher’s LSD test to compare mean differences, while Principal Component Analysis (PCA) identified key contributors, including potassium and magnesium. Spearman correlation analysis revealed significant relationships between soil and almond nutrient profiles. The HP bed exhibited superior phenolic concentration, antioxidant activity, centesimal composition, and potassium and magnesium content. Despite its shorter fermentation period, the LSB bed met quality standards, while the PHB and SB showed intermediate results. Mineral analysis confirmed no toxicological risks, suggesting the beans are safe and enriched with floodplain minerals. These findings emphasize the importance of fermentation methods in determining cocoa bean quality and provide a framework for optimizing processes to enhance their nutritional and functional properties. Full article
(This article belongs to the Section Grain)
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Article
Analysis of the Impact of Information Behavior on the Marketing and Fertilization Strategies of Small Cocoa Producers in the Provinces of Guayas and Los Ríos in Ecuador
by Ivonne Soraya Burgos Villamar, Luis Eduardo Solís Granda, Jorge Fabricio Guevara Viejó and Juan Diego Valenzuela Cobos
Agriculture 2025, 15(8), 858; https://doi.org/10.3390/agriculture15080858 - 15 Apr 2025
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Abstract
The main barriers faced by small-scale cocoa producers in Ecuador are the limited access to and the use of information technologies, which affects their efficiency in production and marketing. This study evaluated the impact of information behavior on the fertilization and marketing strategies [...] Read more.
The main barriers faced by small-scale cocoa producers in Ecuador are the limited access to and the use of information technologies, which affects their efficiency in production and marketing. This study evaluated the impact of information behavior on the fertilization and marketing strategies of small cocoa farmers in two Ecuadorian provinces that have presented outstanding performance at the national level in order to identify the main factors that cause information gaps. For this purpose, a structured survey was conducted between May and June 2024 on 150 cocoa producers farming up to 10 hectares to collect demographic data and analyze their information-use patterns in relation to agricultural market strategies. The survey included five dimensions: information sources, information evaluation, informational, social and economic. In addition, soil chemical analyses were conducted in 50 plantations managed by the same farmers to determine the affinity between fertilization practices and the nutritional needs of the crop. The results indicated that farmers in Guayas showed a more developed information behavior, with a greater knowledge of their information needs and an active interest in collecting data on agricultural markets. In contrast, farmers in Los Ríos made less use of the media as a source of information, which limited their impact on social and economic aspects. In soil chemistry, both provinces presented favorable conditions for the crop; however, low nitrogen and potassium concentrations could affect yields. In Guayas, the analyses revealed averages of 0.34 cmol(+)/L aluminum, 3.03 cmol(+)/L magnesium and 0.33 cmol(+)/L potassium, values that mostly meet the nutritional standards for cocoa. In Los Rios, the analyses reflected average values of 0.68 ± 0.46 cmol(+)/L aluminum, 2.98 ± 1.13 cmol(+)/L magnesium and 0.34 ± 0.11 cmol(+)/L potassium. Based on the findings of this study, in order to improve the competitiveness of the sector, it is suggested to design accessible public policies and training programs oriented to the use of digital tools and sustainable practices that promote access to markets and optimize the production chain. Full article
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