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.
Highlights
Principal botanical varieties of Theobroma cacao L. are Forastero, Criollo and Trinitario
The utilization of partially processed cocoa beans can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods
We address the impact of different stages of cultivation and processing with regard to the induced changes in the protein fractions
Summary
Principal botanical varieties of Theobroma cacao L. are Forastero, Criollo and Trinitario. Forastero varieties are regarded as ‘bulk cocoa in trade’ and constitute almost 95% of the cocoa’s total worldwide production [1]. Both the Trinitario and the Criollo varieties produce the ‘fine flavor’ cocoa beans, which account for less than 5% of the total cocoa’s world production [1]. The average value for the amino acid-based protein content of cocoa bean cotyledons from different varieties was investigated and lies at approx. Many factors affect the quality of proteins such as location (climate, soil, fertilizer, and stress) and the considered botanical varieties (genomics). In the following, it is Nutrients 2019, 11, 428; doi:10.3390/nu11020428 www.mdpi.com/journal/nutrients. Special focus is laid on the major seed storage proteins (vicilin and albumins) throughout the different stages of processing
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