Optimization of cacao beans fermentation by native species and electromagnetic fields

Guzmán-Armenteros, Tania María; Ramos, Luis A.; Guerra, Luis Santiago; Weckx, Stefan; Ruales, Jenny

doi:10.1016/j.heliyon.2023.e15065

Cited by 4 publications

(12 citation statements)

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“…The selected pods were packed in polyethylene bags and refrigerated at temperatures between 7 and 12 °C. The maximum storage time before the experiment was limited to 32 h [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

“…The beans were inoculated with a previously obtained natural starter culture (section 2.2 ). The containers were placed in a fermentation chamber with controlled temperature (37 °C ± 0.5) and humidity (85 % ± 0.8) for 84 h, with periodic shifts every 24 h. Experimental conditions were regularly monitored following established protocols [ 24 , 28 ].…”

Section: Methodsmentioning

confidence: 99%

“…No inoculation with a starter culture was performed. The containers were placed in an isolated, cool place, free of pests and insects, but without environmental control [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

“…Recent studies have explored various techniques to speed up fermentation, improve the quality and intensity of flavor, and aroma of cocoa beans. These techniques such as: pulp preconditioning [ 18 ], aeration [ 19 ], started culture [ 20 ], acetic and lactic reagents [ 21 ], enzymes [ 22 ], ohmic heating [ 23 ] and extremely low frequency electromagnetic fields (EMF) [ 24 ] have improved the overall quality of the beans, offering new development opportunities in the chocolate industry.…”

Section: Introductionmentioning

confidence: 99%

“…The findings indicate that electromagnetic fields can affect microbial growth and metabolic activity, which could affect the production of fermentation products [ 25 , 26 ]. Understanding the effects of electromagnetic fields is particularly crucial in cocoa bean fermentation, as it improves the sensory and nutritional properties of cocoa beans by precisely controlling fermentation conditions [ 24 , 27 ]. This knowledge also presents opportunities to optimize the production of flavor precursors, antioxidants, and other bioactive compounds from cocoa beans.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Guzmán-Armenteros,

Villacís-Chiriboga,

Guerra

et al. 2024

Heliyon

Self Cite

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“…The selected pods were packed in polyethylene bags and refrigerated at temperatures between 7 and 12 °C. The maximum storage time before the experiment was limited to 32 h [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…No inoculation with a starter culture was performed. The containers were placed in an isolated, cool place, free of pests and insects, but without environmental control [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Guzmán-Armenteros,

Villacís-Chiriboga,

Guerra

et al. 2024

Heliyon

Self Cite

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Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

Nascimento,

Pereira,

de Almeida

et al. 2024

Fermentation

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This review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles. The Espacenet database was used as a patent research tool by searching both the IPC code “A23G1” and the terms “cocoa” and “ferment*”. A total of 130 documents were found—49 were related to the subject. The Scopus database was also searched for scientific articles using the terms “cocoa” and “fermentation”. A total of 812 articles were found—517 were related to the subject. Cocoa fermentation has not yet reached technological maturity, despite the growth in patent documents and scientific research observed in the last two decades. The creation of the Cacao of Excellence Program (2009), among others, has incentivized sustainability and quality in cocoa-producing countries. Brazil, Colombia, and Indonesia are leading with scientific publications in the last 5 years, despite the lack of patents filed. The United Kingdom, France, China, Canada, and Germany, despite not being cocoa-producing countries, are the main holders of the technology. Patent documents analyzed relate to food science, biotechnology, engineering, and chemistry. Microbial biotechnology has gained attention as a key factor to produce a higher-quality cocoa bean. Saccharomyces is the most frequent genus of yeast used as a starter culture in patent documents. Some patent documents propose the addition of fruits during cocoa fermentation, but a few scientific studies have been found on the matter. Overall, technological applications and scientific studies have focused on improving cocoa quality. The cocoa market is expected to increase significantly in the next few years, representing an opportunity to develop high-quality cocoa using novel fermentation techniques.

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Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Guzmán-Armenteros

Ruales

Villacís-Chiriboga

et al. 2023

Foods

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A Helmholtz-type electromagnetic emission device, which uses an oscillating magnetic field (OMF), with potential applications in biotechnological research, was built and validated. The coils were connected to an alternating current (AC) generator to generate a 0.5 to 110 mT field at their center. OMF measurements were performed with a Hall effect sensor with a digital signal connection (Arduino nano) and data output to a PC using LabVIEW v2017SP1 software. The fermentation process of the cocoa bean variety CCN 51, exposed to four levels of OMF density for 60 min (0, 5, 40, and 80 mT/60 min), was analyzed. Different variables of the grain fermentation process were evaluated over six days. The ANOVA test probed the device’s linearity, accuracy, precision, repeatability, reliability, and robustness. Moreover, CCN 51 cocoa beans’ EMF-exposure effect was evaluated under different OMF densities for 60 min. The results show the validity of the equipment under working conditions and the impact of EMF (electromagnetic fields) on the yield, deformation, and pH of cocoa beans. Thus, we concluded that the operation of the prototype is valid for use in biotechnological studies.

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Optimization of cacao beans fermentation by native species and electromagnetic fields

Cited by 4 publications

References 60 publications

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

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