Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics

Greño, Maider; Herrero, Miguel; Cifuentes, Alejandro; Marina, Marı́a Luisa; Castro‐Puyana, María

doi:10.1016/j.lwt.2022.114207

Cited by 7 publications

(6 citation statements)

References 51 publications

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“…The effect of aging with coffee or cocoa formula on the content of non-volatile organic acids in cigars was investigated. As depicted in Figure 5A, C-30 (15,221.65 μg g −1 ) and K-30 (11,786.01 μg g −1 ) showed the obviously higher content of Frontiers in Bioengineering and Biotechnology frontiersin.org non-volatile organic acid than W-30 (10,174.63 μg g −1 ), indicating that coffee and cocoa formula introduced rich non-volatile organic acids into cigar (Greno et al, 2022;Febrianto and Zhu, 2023). With the extension of aging time, the content of non-volatile organic acids in the coffee and cocoa groups decreased to 10,566.82 and 9,920.39 μg g −1 at 90 days, respectively, which were similar to that of W-30.…”

Section: Organic Acid Analysismentioning

confidence: 99%

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Hu,

Cai,

Jia

et al. 2023

Front. Bioeng. Biotechnol.

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Introduction: Aging is an important process to improve the quality of cigar, but the effect of aging with media on cigar has not been reported.Therefore, this study aimed to prepare different aging media and clarify the influence of media on cigar quality.Methods: Effective media were first screened by sensory evaluation, then the effects of aging media on the chemical composition and microbial community of cigar were investigated.Results: The results showed that: 1) As aging media, coffee formula and cocoa formula could optimize the smoke and aroma characteristics of cigar, and 30 days was the appropriate period for cigar aging. 2) Aging with coffee or cocoa media could increase the content of amino acids, non-volatile organic acids, malic acid and aroma components. Particularly, the content of aroma components increased from 2.48 mg g−1 (W-30) to 3.21 mg g−1 (C-30) and 3.70 mg g−1 (K-30), respectively. 3) Aging with coffee can improve the diversity of bacteria and fungi on the cigar surface and change the succession rule of bacterial community. In contrast, aging with cocoa had no significant effect on microbial diversity of cigar.Discussion: In this study, the influence of aging media on cigar quality was analyzed multidimensionally for the first time, which provided a reference for the development of new aging media and technologies to improve cigar quality.

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Section: Organic Acid Analysismentioning

confidence: 99%

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Hu,

Cai,

Jia

et al. 2023

Front. Bioeng. Biotechnol.

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“…Essas propriedades tornam o cacau um ingrediente adequado na indústria de alimentos e produtos de higiene pessoal. (Greño, et al, 2022;Sioriki et al, 2021;Valverde et al, 2020).…”

Section: Cacau E Os Efeitos Benéficos Na Saúdeunclassified

Cacau: Inovação, produtividade e aplicação em produtos lácteos caprinos

Silva,

Oriente,

Santos

et al. 2024

RSD

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O cacau é um dos produtos agrícolas mais importantes do mundo, possui uma cadeia produtiva bem estabelecida e o Brasil é um dos maiores produtores mundiais. É considerado uma matéria-prima viável para produção de alimentos funcionais, devido aos seus altos níveis de substâncias bioativas e antioxidantes. Sendo assim o estudo tem como objetivo conceituar o cacau em termos de origem, produtividade, impacto na saúde, inovação na indústria de alimentos além da viabilidade da sua aplicação em produtos lácteos caprinos através de uma revisão bibliográfica narrativa. A abordagem metodológica permitiu o uso de estudos experimentais e não experimentais para ter uma compreensão completa sobre a temática proposta. A pesquisa foi realizada na base do ScienceDirect, Scielo, Web of Science, SCOPUS e Schollar Google se restringindo a estudos de livre acesso publicados de 2019 a 2023 usando “cocoa”, “healthy”, “dairy”, “goat milk” como palavras-chave. Através do estudo foi possível analisar a cadeia produtiva do cacau se tratando do panorama mundial, compreendendo que apesar da pandemia do covid-19 o cacau continua relevante, promissor e com demanda no mercado. Utilizando o mesmo como base é possível desenvolver uma gama de produtos com alto teor de compostos bioativos trazendo assim benefícios a saúde do consumidor. Também pode-se constatar a viabilidade da adição de cacau associado a outras substâncias probióticas e prebióticas em produtos lácteos caprinos, resultando assim em produtos acessíveis a sociedade com características nutricionais e sensoriais satisfatórias.

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“…8 Cocoa has a complex composition comprising various compounds, including carbohydrates, proteins, fats, phenolics, methylxanthines, minerals, vitamins, and amino acids. 9 Simultaneously, heat treatment during the alkalization process induces the generation of volatile compounds, including aldehydes, alkenes, esters, pyrazines, ketones, and phenols. 10 The alkalization process encourages multiple chemical transformations capable of altering not only the cocoa composition but also its nutritional, sensory, and microbiological attributes.…”

Section: ■ Introductionmentioning

confidence: 99%

“…The alkalization process is affected by factors such as the potency of the alkali solution, the type of alkali, the duration of the reaction phase, and the temperature of the process . Cocoa has a complex composition comprising various compounds, including carbohydrates, proteins, fats, phenolics, methylxanthines, minerals, vitamins, and amino acids . Simultaneously, heat treatment during the alkalization process induces the generation of volatile compounds, including aldehydes, alkenes, esters, pyrazines, ketones, and phenols .…”

Section: Introductionmentioning

confidence: 99%

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

Sahin,

Ceylan,

Demirkoz

et al. 2024

ACS Omega

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Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH), potassium hydroxide (KOH), and potassium carbonate (K 2 CO 3 ). However, these methods involve harsh chemicals and energy-intensive procedures, raising significant environmental concerns. Water (H 2 O) has emerged as a promising alternative due to its safety, minimally harmful byproducts, and accessibility. Green chemistry principles have gained importance across industries, especially in food production, where sustainable practices are highly valued. This study aimed to develop a greener process by investigating the alkalization potential of H 2 O and comparing the results with those of NaOH. The particle size distribution, pH, color, antioxidant capacity, phenolic composition, and aroma profile of cocoa powders treated with H 2 O and NaOH were evaluated. The alkalization temperature significantly affected the color of the cocoa powders, and the alkali solution ratio influenced the L* values of H 2 O-treated powders. In industrial and commercial specifications, an ΔE value below 3 is considered standard for color measurements. Both H 2 O-treated and NaOH-treated natural cocoa powders had ΔE values exceeding 3 compared to the untreated powder, indicating that H 2 O treatment darkens the color in a similar way to that of traditional methods. While NaOH produced a darker color, process optimization allowed both H 2 O and NaOH treatments to achieve similar color attributes (ΔE < 3). Significant differences were observed in the antioxidant capacity and total phenolic content (TPC) between the H 2 O-treated and NaOH-treated cocoa powders. H 2 O treatment positively impacted the antioxidative properties of the cocoa powder. The antioxidant capacity, measured by the DPPH and CUPRAC methods, was significantly higher in H 2 O-treated samples (295.5−317.7 TEAC mg/100 g and 835−1542 TEAC mg/100 g, respectively) compared to NaOH-treated samples (256.6−306.2 TEAC mg/100 g and 171−849 TEAC mg/100 g, respectively). Additionally, the TPC of H 2 O-treated cocoa powder [281.3−321.6 gallic acid equivalent (GAE) mg/100 g] was significantly higher than that of NaOH-treated powder (100.0−298.6 GAE mg/100 g). The significant differences in the phenolic profiles suggested that the alkalization process affects individual phenolic compounds differently. Moreover, H 2 O-treated cocoa powders had significantly higher trimethylpyrazine/tetramethylpyrazine (TrMP/TMP) ratios than those of NaOH-treated samples, indicating notable differences in aroma profiles. This study suggests that H 2 O can replace NaOH in the alkalization process of the cocoa industry, particularly for lightly treated alkalized cocoa powders that maintain high antioxidant activity and TrMP/TMP ratios. This offers a more environmentally friendly, easily manageable, and sustainable process for cocoa powder alkalization.

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Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics

Cited by 7 publications

References 51 publications

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Sensory attributes, chemical and microbiological properties of cigars aged with different media

Cacau: Inovação, produtividade e aplicação em produtos lácteos caprinos

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder

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