Influence of pulp on the microbial diversity during cupuassu fermentation

Ramos, Simone de Nazaré Melo; Salazar, Marcela; Nascimento, Leandro Costa do; Carazzolle, Marcelo Falsarella; Pereira, Gonçalo Amarante Guimarães; Delforno, Tiago Palladino; Nascimento, Maristela da Silva do; Aleluia, Tiago de; Celeghini, Renata M.S.; Efraim, Priscilla

doi:10.1016/j.ijfoodmicro.2019.108465

Cited by 20 publications

(28 citation statements)

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“…Our results followed similar fermentation time periods as those employed by Vasconcelos (1999) [ 42 ], Mattietto (2001) [ 43 ], and Cohen and Jackix (2005) [ 6 ]. Nonetheless, when evaluating the effectiveness of fermentation processes in pulped and partially pulped (with 7.5% and 15% adhered pulp) cupuaçu seeds in combination with different forms of revolving, Ramos (2020) [ 45 ] reported a fermentation time for pulped seeds (a similar condition to the seeds used in our present study) of only 60 h (2.5 half days) against the 6–7 days of our fermentations. Furthermore, when analyzing the formation of volatile compounds during the fermentation of fully pulped cupuaçu seeds, Ramos et al (2016) [ 44 ] found that very short fermentation periods of approximately 60 h were enough to contribute greatly to the development of precursors of desirable flavor traits.…”

Section: Resultsmentioning

confidence: 68%

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

et al. 2020

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Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety.

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Section: Resultsmentioning

confidence: 68%

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

et al. 2020

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“…This fact is justified by the fermentation of the kefir grains and their crushed biomass along with the flour (Simova et al., 2002). Longer fermentation time allows higher sugar consumption, higher biomass production (kefir grains), and higher proteins and metabolites (Ramos et al., 2020). The microorganisms in the kefir grains produce proteins during the fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Development of arrowroot flour fermented by kefir grains

Souza

Magalhães-Guedes

Lemos

et al. 2020

Journal of Food Science

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The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were added with homogenization every 3 hr). Samples were evaluated every 12 hr for both fermentation processes (fermentation process 1: 24 hr and fermentation process 2: 48 hr). The flours were evaluated for physicochemical, nutritional, and microbiological qualities, using a completely randomized design, considering only the variation in the duration of both fermentation processes (from 24 to 48 hr). The fermentation process positively modified the physicochemical, nutritional, and microbial characteristics of the flours. An increase in antioxidant activity (IC50: control flour [CF] = 18.9 ± 0.13; arrowroot kefir flour [24 hr of fermentation; AKF1] = 15.36 ± 0.14; and arrowroot kefir flour [48 hr of fermentation; AKF2] = 13.84 ± 0.15), protein percentage (CF = 3.08 ± 0.12; AKF1 = 4.87 ± 0.33; and AKF2 = 6.00 ± 0.07), and organic acid (lactic, acetic, and propionic acids) production was observed, as well as modification in color (browning), the conformation of starch structures, and carbohydrate reduction. These results suggested that the “arrowroot kefir flours” open a new perspective for introduction in the market as a new product that can be used as food in nature or food ingredient for making bread, biscuits, pasta, and others, showing microbiological safety and functions properties. Practical Application The fermented flours present improved nutritional characteristics due to the fermentation process, such as higher antioxidant activity and protein levels. Regarding the population growth and societal demand for healthier food, one possibility is to provide a fermented flour with added nutritional value and raise knowledge about the arrowroot. Thus, these flours can be used in various food items or as an ingredient in food preparations for consumers that desire a healthy diet.

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“…The seeds were individually fermented in wooden troughs with a capacity of up to 80 kg of seeds, at the CEPLAC facilities (Itabuna, Bahia, Brazil). Before fermentation, cocoa seeds were partially pulped and cupuassu seeds were totally pulped, as it has been reported that the presence of pulp in cupuassu seeds delays fermentation (Ramos et al, 2020 and. The natural fermentation of the seeds lasted for 6 days and, from the third day of that period, the seeds were revolved every 24 h. The highest temperature in the troughs occurred on the last day of fermentation and reached approximately 47 °C.…”

Section: Fermentation Of Seeds and Drying Of Almondsmentioning

confidence: 99%

“…Cupuassu (Theobroma grandiflorum, Schumann) is a fruit belonging to the Malvaceae family and native to the Amazon region. Its fruits can have a weight of 200 to 4,000 g containing from 15 to 50 seeds covered by a pulp (Novalli et al, 2015;Pereira et al, 2018;Ramos et al, 2020). Being cupuassu from the same family as cacao (Thebroma cacao), it shares certain sensory and physicalchemical properties with cacao.…”

Section: Introductionmentioning

confidence: 99%

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Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

Cunha

Lima

Sales

et al. 2021

jCEC

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In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.

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Influence of pulp on the microbial diversity during cupuassu fermentation

Cited by 20 publications

References 50 publications

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

Development of arrowroot flour fermented by kefir grains

Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

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