Search Results (74)

This study analyzes the application of the agile SCRUM methodology in the Peruvian cocoa production chain, aiming to improve organizational efficiency, bean quality, and environmental sustainability. Four experimental SPRINTS were implemented in a cocoa plantation located in San Martín, Peru, addressing practices such as the use of bio-organic fertilizers, monitoring of the fermentation process, and cadmium reduction in cocoa beans. The results showed significant physiological improvements: treatment R3 increased plant height by +10.5 cm (p < 0.005), and stem diameter reached a mean value of 11.36 mm in treated living plants compared to 6.46 mm in the untreated control group. The fermentation process remained under statistical control, with an overall mean temperature of 34.57 °C and no deviations beyond the established control limits (UCL: 50.71 °C, LCL: 18.43 °C). Regarding cadmium reduction, treatment T6 (MycoUp 3 kg/ha + MBB 2 kg/ha) reduced cadmium concentration to 0.039 mg/kg, below the maximum limit established by the European Union (0.05 mg/kg), in contrast to the control group, which reached 0.134 mg/kg. The implementation of SCRUM facilitated iterative planning, clear role allocation, and data-driven decision-making, demonstrating its adaptability to the agribusiness sector. This research proposes a replicable model that integrates technological innovation, agroecology, and collaborative management to address the structural and commercial challenges of Peruvian cocoa production. Full article

This study investigated the secondary fermentation of cocoa beans using mushrooms to further improve the quality of beans. Cocoa beans were fermented using 42 species of basidiomycetes and ascomycetes. Mycelial growth was observed in 29 strains. When 75% cocoa chocolate was prepared using the cocoa beans in which mycelial growth was observed, theobromine concentration was higher in 17 strains compared with the control. Furthermore, caffeine concentration was similar to or lower than the control in all strains. Chocolate produced using cocoa beans fermented with particularly Polyporus arcularius, Peziza vesiculosa, and Urnula craterium exhibited significantly higher theobromine concentrations. Compared to the control theobromine concentration of 7.53 mg/g, P. arcularius showed 9.25 mg/g, 9.13 mg/g for P. vesiculosa, and 9.05 mg/g for U. craterium. Furthermore, the reducing sugar concentration and total polyphenol concentration increased, and the antioxidant activity was similar to or higher than that of the control. These results suggest that secondary fermentation using mushrooms could be used to develop chocolate characterized by high theobromine, low caffeine, and rich polyphenol content. Full article

This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelonado × West African Trinitario) from AF and full-sun (FS) plantations as control located at five cocoa-producing areas were fermented in wooden boxes for 6 days and stirred at days 2 and 4. Fermented cocoa was sun-dried until reaching 7–8% moisture and processed into chocolate. Volatile compounds of cocoa powder and chocolate were analyzed using the SPME-GC-MS method, while the organoleptic perception of chocolates was assessed by 12 professional judges according to 10 sensory descriptors. The findings revealed that the concentrations of esters ranged from 9.41 ± 0.61 to 19.35 ± 1.28 µg.g⁻¹, aldehydes from 11.56 ± 0.7 to 25.33 ± 1.5 µg.g⁻¹, and ketones from 5.76 ± 0.62 to 55.84 ± 4.39 µg.g⁻¹ in cocoa beans regardless of the cropping system. However, the concentrations of some volatile compounds classes including alcohols, acids, and pyrazines were similar in AF and FS chocolate samples. AF system clearly influenced the volatile compound profiles of cocoa beans in only the Adzopé, Guibéroua, and Méagui regions without impacting those of the chocolates regardless of the geographical origin after fermentation and roasting. Furthermore, AF chocolate was not less appealing than the FS chocolate samples. So, AF system did not significantly influence the sensory perception of chocolate. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation, ensuring the sustainability of cocoa. Full article

This research study investigated the potential biotechnological applications of yeast species obtained from cocoa fermentation performed in Côte d’Ivoire. A total of 279 yeast isolates were molecularly identified and then screened for their antifungal ability against various Aspergillus species and for the production of aromatic compounds and extracellular enzymes. Thirty-one yeast species belonging to nineteen genera, dominated by Pichia, Candida, Hanseniaspora, and Rhodotorula, were isolated from fermented cocoa beans. All extracellular enzymes screened were produced by most yeast species, except β-glucanase and esterase activity, whereas the most common enzyme was β-glucosidase. Yeasts of the Pichia, Saccharomyces, Candida, Clavispora, and Hanseniaspora genera produced various enzymes, including xylanase, β-glucosidase, polygalacturonase, invertase, pectinase, and chitinase. The 88 aromatic compounds produced were grouped into five main chemical families, including esters, alcohols, acids, aldehydes, and ketones. Wickerhamomyces anomalus was the highest producer of major desirable aromatic compounds, including alcohols, ketones, and esters. All yeast species showed a specific antagonistic effect against the growth of various Aspergillus species, but Candida incommunis, Saccharomyces cerevisiae, and Torulaspora delbrueckii recorded the greatest antifungal ability. These yeast species could be used to develop promising starter cultures to improve the organoleptic quality of various fermented foods and beverages. Full article

During cocoa processing, approximately ten times more cacao pod husk (CPH) waste is generated than cacao beans. Due to its high lignocellulosic content, CPH is an alternative feedstock for the production of fermentable sugars and bioproducts. In this study, CPH enzymatic hydrolysates were used as a carbon source to produce Lacticaseibacillus biosurfactants. CPH was subjected to alkaline pretreatment followed by enzymatic hydrolysis using the commercial enzyme cocktail Cellic Ctec2. The resulting hydrolysates were used to formulate culture media for growing Lacticaseibacillus rhamnosus and Lacticaseibacillus casei. Cell growth and the activity of extracellular and cell-bound biosurfactants were evaluated. The highest glucose concentration in the hydrolysates (11.45 g/L) was achieved using 15% (w/v) solids loading of alkaline-pretreated CPH and an enzymatic load of 20 FPU/g CPH over 3 h. The maximum emulsification index (E24) was 60%, observed with the extracellular biosurfactant from L. rhamnosus cultured in CPH-based medium without supplementation. L. casei extracellular biosurfactants were effective at inhibiting Pseudomonas aeruginosa PA14 biofilm formation (39–45%) in CPH-based media supplemented with peptone, yeast extract, and both nutrients. These findings highlight the potential of CPH enzymatic hydrolysates as a sustainable carbon source for biosurfactant production with emulsification and antibiofilm activity, contributing to the valorization of cocoa agro-industrial waste. Full article

The study investigated the effect of adding citrus fruits on the dynamics of reducing sugars during the fermentation of Criollo cocoa beans from Lagunas and Casual (Amazonas, Peru). Both spontaneous fermentations and fermentations supplemented with orange, passion fruit, or pineapple at concentrations of 5% and 10% were conducted over six days in wooden boxes, with samples collected every 24 h. Sucrose, glucose, and fructose contents were quantified using ultra-high-performance liquid chromatography coupled with a refractive index detector (UHPLC-RID), and the data were analyzed via ANOVA and PCA. In samples from Lagunas, initial sucrose levels (69.22 mg/g) decreased sharply during the first two days, whereas in the fermented mass from Casual, the sucrose concentrations were low from the outset (6.3 mg/g). The addition of citrus fruits promoted higher accumulation of glucose and fructose in the intermediate and final stages, reaching maximum concentrations of 76.24 mg/g and 81.06 mg/g, respectively, on day six in Lagunas with 10% fruit supplementation. Multivariate analysis indicated that fruit-treated fermentations exhibited a more active and distinct fermentation profile compared to spontaneous fermentations. These results demonstrate that the controlled addition of citrus fruits represents an innovative, low-cost biotechnological strategy for optimizing cocoa fermentation and may enhance the development of flavor and aroma precursors. Full article

This study characterized the physicochemical properties of cocoa butter (CB) extracted from cocoa beans of the Criollo Nativo (Peru), Criollo (Mexico), and Forastero (Brazil) varieties subjected to spontaneous fermentation under traditional local conditions in each country. Cocoa samples were collected at 24-h intervals, and CB was extracted to evaluate its lipid composition through fatty acid profiling and spectroscopic techniques (FT-IR and NMR). Also, the thermal and structural properties via differential scanning calorimetry (DSC), including melting and crystallization profiles, crystallization kinetics, and polymorphism, were determined. The results revealed that stearic, oleic, and palmitic acids were predominant in all varieties, while trace levels of myristic and pentadecanoic acids contributed to molecular packing. FT-IR identified bands associated with glycerol chain formation in TAGs, which were confirmed by NMR through chemical shifts linked to the distribution of POS, SOS, and POP species. CB exhibited melting temperatures between 19.6 and 20.5 °C, favoring polymorphic transitions toward more stable forms. Form I (γ) predominated during early fermentation, while Forms II (α) and III (β′₂) were subsequently identified, particularly in Criollo varieties. These findings demonstrate that fermentation time significantly influences the chemical composition, oxidative stability, and crystalline structure of CB, providing valuable insights for optimizing cocoa processing and the development of high-quality chocolate products. Full article

Cocoa represents a crucial source of income in coastal regions of Ecuador, where the product is exported for the production of high-value chocolates. However, elevated levels of cadmium (Cd) in cocoa beans, attributable to volcanic soils, have the potential to impede international trade, particularly in accordance with European Union regulations. The main objective of this study was to reduce Cd concentrations in cocoa beans of two genotypes, Nacional and CCN-51, by applying different doses of pectin trans-eliminase (PTE) enzyme during the fermentation process in conjunction with mucilage washing techniques, pre-drying resting periods, and various drying methods. To this end, a Taguchi orthogonal design (L9) was employed to evaluate nine treatments per genotype, complemented with two controls. The most efficacious treatment for Nacional was identified as T7, involving a 0.30 mL·kg⁻¹ PTE dose, the absence of mucilage washing, a 48 h resting period, and drying in a marquee. This treatment resulted in a 68.6% reduction in Cd concentration (from 0.28 to 0.09 mg·kg⁻¹). For CCN-51, T3 (0.10 mL·kg⁻¹ PTE, complete washing, 48 h resting, and splint drying) yielded a 26.4% reduction in Cd (from 0.42 to 0.31 mg·kg⁻¹). It is noteworthy that none of the treatments exceeded the EU regulatory threshold of 0.8 mg·kg⁻¹. A physico-chemical analysis was conducted, which revealed significant treatment effects on pH (ranging from 5.63 to 6.85) and acidity (0.02% to 0.03%). Sensory evaluation indicated enhancements in cocoa and nutty flavors, along with a reduction in undesirable astringency and bitterness, particularly in Nacional samples. The findings of this study demonstrate that the combination of enzyme-assisted fermentation and optimized postharvest techniques represents a pragmatic approach to the mitigation of cadmium in cocoa, while simultaneously preserving or enhancing product quality. Full article

The use of biological agents in food preservation is considered a sustainable, modern, and promising approach, in which the use of lactic acid bacteria (LAB) is a potential solution. Additionally, Vietnamese fermented cocoa beans, a naturally diverse microflora, have not yet been assessed for the selection of antifungal LAB. Therefore, this study focused on evaluating the antifungal activities against Aspergillus flavus UBOCC-A-10866 of 19 LAB strains isolated from Vietnamese fermented cocoa beans from the Dak Lak and Dong Nai provinces. The results showed that lactic strains were all capable of inhibiting fungi growth (from 18–99% of the fungal colony diameter after 7 days), of which five LAB strains (L13E48, L7E96, L22E96, L41E96, and L2DN120) were selected due to their great fungi inhibition activities (inhibition rate > 75%). The strain L41E96 (Lactiplantibacillus plantarum) was chosen as the best antifungal species with the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of 0.36 mg/mL. Full article

Evaluating the spectral properties of cocoa beans based on their fermentation state (fermented, in a poor state, unfermented) is essential for ensuring their quality in the cocoa industry. This study examined the spectral response of beans in the range of 380 nm to 780 nm using the Konica-Minolta CS-2000 spectrophotometer comes from Dijon, France, a device designed to measure the spectrum of objects and sources in the visible range. Different spectral band selection methods have been applied to identify the most discriminating wavelengths for their classification. Several techniques were used: ANOVA, F-score, Lasso, Linear Discriminant Analysis (LDA), Mutual Information, and Partial Least Squares (PLS). A band selector voting process was implemented to determine standard wavelengths identified using the different methods. The selected spectral bands were then leveraged to train classification models, including Random Forest, SVM, and XGBoost. The results show that a restricted subset of wavelengths allows for effective class separation, thereby improving model performance. Among the approaches tested, ANOVA and F-score combined with Random Forest achieved an accuracy of 92.59%, while F-score and Mutual Information coupled with SVM and voting associated with SVM obtained an accuracy of 96.30%. These feature selection methods have effectively reduced dimensionality while maintaining high classification accuracy. These results open up promising prospects for the automation of quality control of cocoa beans, thus contributing to the optimization of industrial processes. Full article

During cocoa bean fermentation, yeasts, particularly those with pectinolytic activity, contribute to pulp degradation, facilitating and accelerating fermentation. This study aimed to identify and evaluate pectinolytic yeast strains for their suitability as starter cultures in cocoa bean fermentation. A high-throughput screening of 1139 yeasts previously isolated from cocoa bean fermentations identified three strains of Wickerhamomyces pijperi with strong pectinolytic activity. These strains also reduced the viscosity of a pectin-enriched cocoa pulp simulation medium (mCPSMpc) from 23.06 ± 0.11 mPa·s (uninoculated sample) to 4.40 ± 0.14 mPa·s, 4.22 ± 0.13 mPa·s, and 4.77 ± 0.17 mPa·s after 24 h for samples inoculated with strains H312, H403, and H404, respectively. W. pijperi H403 and H404, applied in co-culture with Limosilactobacillus fermentum 223 and Saccharomyces cerevisiae H290 in 1 kg lab-scale fermentations, significantly enhanced pulp degradation, with runoff after 23.8 h reaching 12.6–13.3%, compared to 4.7% in uninoculated controls. In 20 kg fermentations in Costa Rica, the effect was less pronounced, likely due to lower inoculation rates and environmental factors. Quantitative PCR confirmed the persistence of W. pijperi H403 in fermentations. Additionally, trial cultivations in 15 L stirred-tank bioreactors successfully demonstrated the ability to produce larger biomass quantities for upscaled applications. These findings highlight W. pijperi H403 as a promising candidate for controlled cocoa fermentation, potentially accelerating biochemical changes and improving process stability. Full article

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

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. Full article

The market for probiotic foods has grown significantly in recent years. Some microorganisms isolated from food fermentations, mainly lactic acid bacteria (LAB) and yeasts, may have probiotic potential. During the fermentation of cocoa and coffee, a plethora of microorganisms are involved, including yeasts and lactic acid bacteria (LAB), several of which may have probiotic potential. For this reason, this study aimed to overview the probiotic potential of some LAB and yeasts isolated from these fermentation processes. For this purpose, a search was conducted in several specialized databases (Google Scholar, PubMed, ScienceDirect, and Scopus). As a result of this search, some strains of LAB and yeasts from cocoa were found to be potentially probiotic, with characteristics like those of commercial probiotic strains. The LAB genera that showed the most substantial probiotic potential were Lactiplantibacillus, Limosilactobacillus, and Lactococcus, while for yeasts, it was Saccharomyces and Pichia. Full article

Cocoa fermentation plays a key role in defining chocolate’s flavor, with yeasts being central to this process. This study aimed to explore intraspecific genetic diversity of major indigenous yeasts (i.e., Saccharomyces cerevisiae and Pichia kudriavzevii), and their potential interaction in the cocoa pulp environment. Their metabolic intraspecific diversity was characterized in synthetic cocoa pulp medium. Then, Saccharomyces cerevisiae, Pichia kudriavzevii, and other strains were introduced to each other to evaluate their potential negative interaction. Interesting strain associations were selected to further explore their interaction in synthetic cocoa pulp medium as well as real fresh cocoa pulp. From a fermentation campaign in Ivory Coast, a set of Saccharomyces (S.) cerevisiae and Pichia (P.) kudriavzevii strains were isolated from batches classified according to their chocolate quality (i.e., standard, intermediate, or premium chocolate). Less abundant species (i.e., Torulaspora franciscae, Kluyveromyces marxianus) were also isolated and tested for their potential negative interactions with S. cerevisiae and P. kudriavzevii. A set of strains were selected and cultured in single and in co-culture in a minimal cocoa pulp synthetic medium and in fresh cocoa pulp to highlight potential positive and/or negative interactions regarding fermentative aroma profile (i.e., higher alcohols, acetate esters, medium-chain fatty acids, and ethyl esters). The results highlighted the dominance of S. cerevisiae in fermentation kinetics and medium- to long-chain ester production, contrasted with P. kudriavzevii’s efficiency in short-chain ester synthesis. Intraspecific aroma profile variations can be pointed out. The co-cultures of P. kudriavzevii and S. cerevisiae strains isolated from the premium chocolate batch had a positive impact on the fermented pulp aroma profile. Negative interactions were observed with Torulaspora franciscae, which eliminated P. kudriavzevii’s aroma expression. Finally, the comparison of the data obtained for the minimal cocoa pulp synthetic medium compared to the cocoa pulp allowed us to draw conclusions about the use of synthetic media for studying cocoa fermentation. These findings emphasize the complex microbial interactions in cocoa fermentation that could shape future cocoa bean aroma. Full article