Fermented Cocoa Beans Research Articles

Designing an Arduino-based Automatic Cocoa Fermentation Tool

Automatic cocoa fermentation design is expected to facilitate the work of cocoa farmers during the process of reversing and stirring cocoa fermentation based on the right temperature. Fermentation process is of course done in a box or sack so that chocolate quickly produces heat and is cemented. However, in certain conditions, especially when in sacks there are often obstacles in the stirring process. Often the fermented chocolate experiences weathering or moldyness due to the uneven reversal that causes chocolate to clot, causing weathering or moldiness and produce an unpleasant odor and unattractive color on the cocoa beans. To overcome this problem a tool that automatically can turn or stir the cocoa beans evenly. This device is controlled by Arduino Uno R3 with a sensor that is an LM35 temperature sensor and has an LCD output and DC motor. This tool uses Relay to adjust the delay when driving a DC motor. The working principle of this tool, when the LM35 temperature sensor receives heat conditions on the cocoa beans, the LCD will display the condition of the temperature while the relay will instruct the DC motor to move the Cocoa Fermentation rail rotating left or right. The purpose of making this tool is to create a tool that can help alleviate the work of cocoa farmers in cocoa bean stirring activities at the time of cocoa bean fermentation controlled by Arduino.

Aislamiento de microorganismos autóctonos para formular un inoculo definido para la fermentación del cacao en pequeña escala

In cocoa fermentation exists a wide microbial diversity; the most important microorganisms are yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB). Such diversity can result that fermented cocoa quality is not always the same. The use of microbial consortia can steer the process, allowing the production of fermented cocoa beans with homogeneous quality and safety. For that reason, it was proposed to use indigenous microorganisms to formulate defined inoculums to conduct the small- fermentation of Mexican cocoa. A total of 54 strains were isolated from the spontaneous fermentation of cocoa. These included yeasts (Candida, Rhodotorula, Saccharomyces and Yarrowia), LAB (Lactobacillus and Lactococcus), and AAB (Acetobacter and Gluconobacter). The cocoa fermentations were inoculated with an inoculum composed of lipolytic Yarrowia, Lactococcus lactis, and Acetobacter aceti, only varying the form of inoculation (mixed or microbial succession) and were compared with spontaneous fermentation. It was observed that fermentation conducted by succession inoculation form showed similar behavior to the spontaneous process, obtaining well-fermented cocoa beans with homogeneous quality and safety. &nbsp

Effect of Fermentation on Bacteria Isolates and Phytochemical Properties of Cocoa (Theobroma cacao) Beans

This investigation was carried out to assess the bacteria associated with cocoa beans at different stages of fermentation and determine the changes in the phytochemical constituents of the fermenting beans. The pour plate technique was used for bacterial isolation while phytochemicals were assessed based on standard qualitative chemical reactions. The total bacterial count on the cocoa beans reduced during fermentation from the initial 86.2±0.02 x 105 CFU/g (day 0) to 1.00±0.00 x 105 CFU/g on day 5. However, there was an increase in the lactic acid bacteria count from 48.7±0.03 x 105 CFU/g (day 0) to 111.7±0.03 x 105 CFU/g on day 3, then reduced to 51.4±0.01 x 105 CFU/g on day 5. Staphylococcus aureus, Micrococcus luteus, Bacillus subtilis, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus acidophilus were isolated from the cocoa beans at different stages of the fermentation. There was a gradual increase in the temperature of the fermenting cocoa mass from the initial 25.6°C recorded at the beginning of the fermentation to 42.8°C recorded on day 5. Also, the pH of the fermenting cocoa beans reduced significantly from 6.1 at the commencement of the fermentation to 3.2 on day 5. In the total titratable acidity assay, the acidity of the cocoa beans increased from 3.12% at the beginning of the fermentation to 7.12% on day 5. Further, in the phytochemical screening, only alkaloids, phenols, steroids and flavonoids were detected in the beans throughout fermentation period whereas tannin and saponin were not found in the beans at any stage of fermentation. The preset phytochemicals got reduced in intensity as fermentation advanced. From these results, it can therefore be concluded that fermentation helps to improve the taste quality and phytochemical properties of Nigerian cocoa beans.

Enumeration and Identification of Bacterial Spores in Cocoa Powders

The presence of bacterial spores in cocoa powders is inevitable due to the cocoa bean fermentation process, during which members of the genera Bacillus and Geobacillus are typically present. Spores are a concern in heat-treated foods when they survive heat treatments and the finished product supports germination, growth, and potentially toxin production. In this study, available methods for the enumeration of total mesophilic and thermophilic spores (TMS and TTS, respectively) were evaluated, leading to the recommendation of one global method specifically for cocoa powders. The proposed method was validated during a ring test on seven selected cocoa powders and applied during routine analyses on commercial powders. The method includes dilution of cocoa powder using buffered peptone water, heating at 80°C for 10 min for TMS and TTS counts, and heating at 100°C for 30 min for a heat-resistant (HR) spore count. Tryptic soy agar is used as a recovery medium with a maximal concentration of cocoa powder of 2.5 mg/mL (to prevent growth inhibition) and a nonnutrient agar overlay to prevent swarming of bacteria. Plates are incubated for at least 72 h at 30°C for recovery of mesophilic bacteria and 55°C for thermophilic bacteria. Suitable alternatives to specific method parameters are provided. Median values of total spore concentrations are low (<400 CFU/g for TMS and <75 CFU/g for TTS), and concentrations of HR spores are very low (<5 CFU/g). Importantly, the relation between concentrations of HR spores in cocoa powder and incidence of spoilage of heat-treated beverages containing cocoa is currently unclear. In the powders included in this study, Bacillus subtilis and Bacillus licheniformis were the predominant spore-forming species identified (49 and 39%, respectively). Both species are known for high variability in spore heat resistance. The development of reliable and sensitive molecular methods is therefore required to assess the risk of spoilage caused by spores present in cocoa powders.

Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is inconsistent. Taking into account that the fermentation of cocoa beans is carried out by a consortium of microorganisms, the aim of thisresearch was to describe the effect of the addition of a specific mixture of yeasts, acetic acid bacteria, and lactic acid bacteria on the physicochemical and organolepticcharacteristics of cocoa beans (clone CCN 51). Isolates of two yeasts (Wickerhamomyces anomalus and Debaryomyces hansenii), three acetic acid bacteria (AAB), (Gluconobacter japonicus, Acetobacter tropicalis, and Acetobacter pasteurianus) and three lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus brevis, and Lactobacillus plantarum) obtained fromprevious cocoa fermentations selected for their pectinases and acid production capacities in a specific mixture were used. Using the micro-fermentation technique, the effect of a biological starter was evaluated under different viable microorganismsratios (Yeasts: LAB: AAB as follows, 1: 1: 1, 1: 2: 2, 1: 2: 1, 1: 1: 2, 2: 1: 1, 2: 2: 1, 2: 1: 2, and 2: 2: 2). The concentration of each microorganism was standardized at 1x107 cfu/mL, then the biomass of 4 mL for ratio 1 and 8 mL for ratio 2 of each suspension of microorganisms was added at time zero. Different doses of inoculum were 0%, 1%, 2%, 3%, 4%, and 5% v/w mL inoculum/g cocoa beans. A beneficial effecton the sensory quality of cocoa beans was evidenced by the addition of microorganisms; the best proportion of microorganisms was 2:1:2 (yeasts:LAB:AAB) and the best inoculum dose was 3% (v/w) showing lower acidity, astringency, and bitterness, and emphasizing the cocoa flavors, fruity, nutty, and panela malt.

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.

Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial effects to human health. The objective of this study was to evaluate the fermentation time required to obtain more bioactive compounds and higher antioxidant activity in order to propose a mixture of unfermented and fermented cocoa beans in varying concentrations. Samples were collected every 12h over a fermentation period of 144h and evaluated according to their physico-chemical characteristics, as well as the content of bioactive compounds. It was verified that after 48h of fermentation occurred a significant reduction in slate seeds, the appearance of partially fermented beans and the elevation of acidity and temperature. Until this period, a higher content of bioactive compounds with antioxidant activity was also observed. Thus, it is possible to propose a blend of cocoa beans fermented for 48h and completely fermented beans to elaborate functional chocolates.

Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments

Roasting is an important step in cocoa processing that affects the functional and organoleptic properties of chocolate products. The effect of roasting treatment on antioxidation, antityrosinase activity, and physicochemical properties of 12 manufactured chocolates from Southern Taiwan fermented cocoa beans was investigated. The cocoa beans were roasted at different fixed temperatures ranging from 90 to 150°C for different time duration 15-35 min. The results showed that more severe thermal treatment decreased the contents of total phenolic compounds and proanthocyanidins, from the highest 20.57± 0.86mg GAE /g defatted chocolate and 9.20±0.49 mg CyE /g defatted chocolate to the lowest 11.48±0.23 mg GAE /g defatted chocolate and 4.14±0.41 mg CyE /g defatted chocolate, respectively. Meanwhile, roasting treatment also reduced DPPH and ABTS radical scavenging activities in temperature and time-dependent manners. In addition, the low-roasting chocolate revealed the potent inhibitory action on mushroom tyrosinase activity at 2.5 mg/g defatted chocolate. However, chocolate produced from beans roasted at 130°C for 25 min was ranked the highest consumer acceptability in the sensory evaluation. Taken together, the optimization of cocoa bean roasting conditions can improve the health benefits of chocolate, while the low-roasting chocolate acts as a potent candidate for tyrosinase inhibitors.

PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO

Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to know the value of other quality parameters of cocoa beans, such as water content, ash content, protein content, fat content, carbohydrate content, color chroma, and hue. The results of the RSM analysis also showed that the cacao pod ripening time, aeration rate and fermenter temperature had different effects on the fermentation index and pH of the cocoa beans produced, which was indicated by the R² value for each parameter, 74.7% for the index fermentation and 56.5% for the pH of the cocoa beans. Based on the fermentation index value and the pH of the cocoa beans obtained, it was found that the ripening of the cocoa pods, aeration and the temperature of the fermentor provided were able to produce good quality fermented cocoa beans. The quality values of cocoa beans obtained include: fermentation index ≥ 1, pH of cocoa beans from 4.97 to 6.31, moisture content of 6.5 - 7.8%, ash content of 3.21 - 4.12%, chroma color value 16.50 - 25.28, hue color values 30.01 - 51.73, fat content 20.91 - 47.19%, protein content 10.45 - 16.47% and carbohydrate content 29.81-57.70 %.

Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation

Cocoa beans used for chocolate production are fermented seeds of Theobroma cacao obtained by a natural fermentation process. The flavors and chemical compounds produced during the fermentation process make this step one of the most important in fine chocolate production. Herein, an integrative analysis of the variation of microbial community structure, using a shotgun metagenomics approach and associated physicochemical features, was performed during fermentation of fine cocoa beans. Samples of Forastero variety (FOR) and a mixture of two hybrids (PS1319 and CCN51) (MIX) from Bahia, Brazil, were analyzed at 7 different times. In the beginning (0 h), the structures of microbial communities were very different between FOR and MIX, reflecting the original plant-associated microbiomes. The highest change in microbial community structures occurred at the first 24 h of fermentation, with a marked increase in temperature and acetic acid concentration, and pH decrease. At 24–48 h both microbial community structures were quite homogenous regarding temperature, acetic acid, succinic acid, pH, soluble proteins and total phenols. During 72–96 h, the community structure resembles an acidic and warmer environment, prevailing few acetic acid bacteria. Taxonomic richness and abundance at 72–144 h exhibited significant correlation with temperature, reducing sugars, succinic, and acetic acids. Finally, we recommend that dominant microbial species of spontaneous fine cocoa fermentations should be considered as inoculum in accordance with the farm/region and GMP to maintain a differential organoleptic feature for production of fine chocolate. In our study, a starter inoculum composed of Acetobacter pausterianus and Hanseniaspora opuntiae strains is indicated.

Assessment of Extension Officers Contribution to Cocoa Production in Nigeria

This study was carried out to evaluate the extension officer contribution to cocoa production in Nigeria. Multistage sampling technique was used, where two hundred and sixteen questionnaires were distributed in Osun and Ondo state , the information gathered were analyzed using descriptive statistic such as; frequency and percentage, while chi-square analysis was used to analyze the data obtained. From the results, married (77.6%), male (84.0%), secondary school holders (52.0%), between 40-49 (34.4%) years old farmers were seen as the highest cocoa producers. Extension training(64.0%), commercial agents(64.0%), fellowship(52.8%), self observation(76.0%) were the best source of information on extension service of cocoa farming , most respondents (65.0%); get extension training programme at regular basis, identified Constraints facing cocoa production in the study area includes deficient credit facilities, high cost of labour, bad road, poor marketing/storage facilities, lack of technical knowledge / assess to technical tools and so on. in view of afore mentioned result it is therefore recommended that the government should make loan available to the cocoa famers at very low interest rate and urge cocoa farmers to form cooperative society, strengthen their agricultural extension agents so that they will be able to rain cocoa farmers on the basic things they should know about primary processing such as fermentation and drying of cocoa beans in improving the quality in Nigeria to meet international market.&#x0D; Keywords: Assessment, Extension officer, Contribution, Farmers, Cocoa production

Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

Abstract Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects of other cocoa components such as bioactive peptides. Thus, in the present review we focus on the role of cocoa bean protein hydrolysis for the release of bioactive peptides. Also, the potential health benefits of cocoa bean hydrolysates and peptides, specifically, antioxidant, antihypertensive, antidiabetic, anti-Alzheimer, antiobesogenic and antitumor activities are presented. However, more research is needed that considers bioaccesibility and bioavailability studies, as well as in vivo studies and clinical trials, for testing cocoa bean bioactive peptides. This knowledge may allow the development of nutraceuticals and food products with specific biological activities as well as good aroma and flavor.

Modeling of the variation of the electrical conductivity of the leachate of cocoa with different fermentation index

This study linked the fermentation index of two varieties of cocoa beans: CCN 51 and ICS 6 with electrical conductivity (EC) of the water where they were immersed using a laboratory conductimeter. Mixtures of 11 fermented cocoa beans and unfermented were performed in order to obtain fermentation index from 0% (unfermented beans) to that reached by the fermented cocoa beans. Immersion times tested for determination of the electrical conductivity were 90 and 180 minutes. The results of electrical conductivity for CCN 51 and ICS 6 were 56.1 ± 12.0 to 1375.0 ± 28.0 mS/cm and 150.0 ± 19.9 to 1199.3 ± 44.5 mS/cm, respectively. Subsequent conductivity values ​​did not represent significant increases over time. The relationship between the fermentation index and electrical conductivity for CCN 51 showed positive trend, achieving a R2 = 63.1%. The following function by regression: EC (CCN-51) = 1196 + 10.83 * (FI) – 0.06 *(FI)2 got a model with significant adjustment to be used to determine its fermentation index.

Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur

&#x0D; &#x0D; &#x0D; The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing.&#x0D; Keywords: processing of cocoa beans, Glenmore estate, fermentation.&#x0D; &#x0D; &#x0D;

Exploring the contribution of fructophilic lactic acid bacteria to cocoa beans fermentation: Isolation, selection and evaluation

Fructophilic lactic acid bacteria (FLAB) are a recently discovered group whose main characteristic is to prefer D-fructose over D-glucose. In this study, laboratory cocoa beans fermentation was analyzed by Illumina-based amplicon sequencing, indicating the presence of potential FLAB of the genera Fructobacillus and Lactobacillus. Eighty efficient fructose-fermenting isolates, obtained from fermenting cocoa pulp beans mass, were identified by 16S rRNA gene sequencing as Pediococcus acidilactici (n = 52), Lactobacillus plantarum (n = 10), Pediococcus pentosaceus (n = 10), Bacillus subtilis (n = 4), and Leuconostoc pseudomesenteroides (n = 4). The growth characteristics of all the 10 L. plantarum strains classified them as “facultatively” fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor but the growth on fructose was faster. Among them, L. plantarum LPBF 35 was characterized by producing a range of aroma-impacting compounds (acetaldehyde, ethyl acetate, nonanal, and octanoic acid), being introduced into a cocoa fermentation process. Although the process started with approximately equal amounts of glucose and fructose, a concomitant, but faster utilization of fructose, was observed in cocoa fermentation conducted with L. plantarum LPBF 35 (with no residual fructose observed) when compared to control fermentation using a glucophilic strain (8.77 mg/g residual fructose) and a spontaneous process (8.38 mg/g residual fructose). L. plantarum LPBF 35 also showed an ideal profile of organic acid metabolism (citric acid consumption and lactic acid production) associated with cocoa fermentation. These results proved new insights on cocoa microbial activity and brings new perspectives on the use of lactic acid bacteria as starter culture.

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.&#x0D;

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation.

This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.

Pengaruh Penambahan Ragi Tape dan Waktu Fermentasi Hasil Samping Cairan Pulpa terhadap Karakteristik Mutu Cuka Kakao (Theobroma cacao L.)

The aim of this study was to determine the effect of adding ragi tape and the time of natural fermentation of the pulp byproducts of the fermented cocoa beans on the characteristics of the quality of cocoa vinegar and determining the addition of tape yeast and the natural fermentation time of the best pulp fluid for cocoa vinegar production. The experiments in this study used a randomized block design with two factors. The first factor is the addition of yeast tape consisting of 5 levels, namely without the addition of yeast tape (control), the addition of yeast tape 0.05% (w / v), 0.10% (w / v), 0.15% (w / v), 0.20% (w / v), the second factor is the fermentation time consisting of 6 levels, namely 5, 10, 15, 20, 25, 30 days. Treatment The addition of tape yeast has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, has no significant effect on alcohol content in the fermented vinegar from the pulp fluid which is the by-product of cocoa bean fermentation. The length of fermentation treatment has a very significant effect on acetic acid, pH, total dissolved solids, total sugar, alcohol. The interaction between the two treatments had no significant effect on acetic acid, pH, total dissolved solids, alcohol content, and significant effect on total sugar in fermented cocoa vinegar products. The best treatment was obtained from the addition of 0.15% (w / v) yeast tape and 30 days fermentation time which produced cacao vinegar with acetic acid content of 2.40%, pH 3.37, total dissolved solids 4.25 obrix, total sugar 0.03%, and 0.00% alcohol.&#x0D; Keywords : vinegar fermentasion, ragi tape, time of fermentation

Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation

In the present work we aimed to demonstrate the influence of inoculum starter in support high quality fermentation. Cocoa fermentations were performed in wooden boxes and eight yeasts strains were used in separated fermentations of fine cocoa, type Scavina, as starter inoculum. Temperature, pH, titirable acidity, reducing sugar and free amino acids were evaluated during or after fermentation. The influence of starters yeasts on the decrease of acidity, sugar concentration and free amino acids was significant. The strains Candida parapsilosis, Torulaspora delbrueckii and Pichia kluyveri showed greater changes in the reducing sugar and free amino acids in fermented cocoa beans. These results indicate the ability of yeast used as inoculum starter to modify the end condition and further enhance the quality of fine cocoa beans.

Antifungal properties of lactic acid bacteria isolated from cocoa beans fermentation in the centre region of Cameroon

Antifungal properties of lactic acid bacteria isolated from cocoa beans fermentation in the centre region of Cameroon

Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.

The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 °C for 22 min; T3, 135 °C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 103 colony forming units per gram (CFU g−1), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 104 CFU g−1. After T1, the total BAs content was found to be in a range of 4.9÷127.1 mg kg−1DFW; what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ß = 0.75) and weakly correlated for spermidine (ß = 0.58), spermine (ß = 0.50), cadaverine (ß = 0.47) and serotonine (ß = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d ÷ 59.8 mg kg−1DFW; tyramine: n.d. ÷ 26.5 mg kg−1DFW). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.