Assessment of physicochemical, biochemical and functional properties of mucilage cocoa juice during storage at room temperature.

Abstract

Beans cocoa exploitation process generated by-products such as mucilage cocoa juice. This juice called "cocoa water" was often considered as waste because her storage is delicate at room temperature. The aim of this study was to assess self-life of mucilage cocoa juice during storage at room temperature. Consumption survey revealed that mucilage cocoa juice was selflife until 72 hours at room temperature and according to surveyed population, he possessed laxative, strengthening and anti-diarrheal properties. For all physicochemical, biochemical and functional parameters assessed during storage at room temperature, variations were irregulars. Also, mucilage cocoa juice samples have phenolic compounds contents and antioxidant activities important and high energetic values.

Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition

“…Table 1 shows that citric acid was the main organic acid in CME (9.73 AE 0.02 g L À1 ), followed by malic (5.09 AE 0.01 g L À1 ), lactic (0.79 AE 0.07 g L À1 ), tartaric (0.35 AE 0.01 g L À1 ), and fumaric acids (0.001 AE 0.0001 g L À1 ). The trends for citric, lactic, and fumaric acids in CME from the FEC2 clone coincide with those observed by Anvoh (2015) and Mian et al (2022) for Ivory Coast CME. Anvoh (2015) reported high citric acid contents in CME (9.14 mg L À1 ), followed by malic acid (3.36 mg L À1 ), with lower acetic acid (2.28 mg L À1 ), oxalic acid (1.27 mg L À1 ), lactic acid (1.23 mg L À1 ), and fumaric acid (0.02 mg L À1 ) concentrations.…”

“…Anvoh (2015) reported high citric acid contents in CME (9.14 mg L À1 ), followed by malic acid (3.36 mg L À1 ), with lower acetic acid (2.28 mg L À1 ), oxalic acid (1.27 mg L À1 ), lactic acid (1.23 mg L À1 ), and fumaric acid (0.02 mg L À1 ) concentrations. Mian et al (2022) reported tartaric acid as the major acid (9.45 g L À1 ) in Ivory Coast CME, followed by citric (9.2 g L À1 ), lactic (4.03 g L À1 ), acetic (0.89 g L À1 ), and fumaric acids (0.062 g L À1 ). A citric acid content of 0.5 g L À1 was previously reported for CME obtained from cacao fruits of the CCN51 clone grown in Colombia (Saavedra-Sanabria et al, 2021).…”

“…The trends for citric, lactic, and fumaric acids in CME from the FEC2 clone coincide with those observed by Anvoh (2015) and Mian et al . (2022) for Ivory Coast CME. Anvoh (2015) reported high citric acid contents in CME (9.14 mg L −1 ), followed by malic acid (3.36 mg L −1 ), with lower acetic acid (2.28 mg L −1 ), oxalic acid (1.27 mg L −1 ), lactic acid (1.23 mg L −1 ), and fumaric acid (0.02 mg L −1 ) concentrations.…”

“…Mian et al . (2022) reported tartaric acid as the major acid (9.45 g L −1 ) in Ivory Coast CME, followed by citric (9.2 g L −1 ), lactic (4.03 g L −1 ), acetic (0.89 g L −1 ), and fumaric acids (0.062 g L −1 ). A citric acid content of 0.5 g L −1 was previously reported for CME obtained from cacao fruits of the CCN51 clone grown in Colombia (Saavedra‐Sanabria et al ., 2021).…”