Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

Abstract

The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.

Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles

“…As an illustration, a certain amount of purple beans are found and even, wanted in Arriba cacao for their polyphenols richness (Rohsius 2007). In this regard, Rawel et al (2019) stressed that utilization of partially processed cacao beans (e.g., fermented, conciliatory thermal treatment) may provide a large collection of bioactive potentials that could be included in the designing of functional foods, illuminating an alternative use of cacao especially in the cacao-producing countries to bolster the diets with corresponding positive impact on the health status of the local populations.…”

Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

“…anti-inflammatory and neuroprotective clovamide) and organic acids (e.g. anti-oxidative caffeic acid), whether or not modified during the curing process, seems to be disadvantageous (Paoletti et al 2012;Badrie et al 2015;Tuenter, Foubert and Pieters 2018;Rawel et al 2019). Strategies for their recovery can nevertheless be envisaged, either from the pulp drainage or the cocoa beans.…”

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

“…), as a potential health-promoting compounds due to its antioxidant capacity and abundance in the cocoa beans. However, the bioactive compounds composition of cocoa beans is influenced by many factors including variety, climatic and agronomic conditions, post-harvest practices, and storage conditions [1,2,3]. Moreover, thermal processing may also cause a change in the level of phytochemicals in cocoa beans and their antioxidant capacity.…”