Optimização através da superfície de resposta do processo de fermentação do cacau criollo na província de Utcubamba, Amazonas-Peru
Palavras-chave:
Índice de fermentação, cacau nativo, cacau criollo, Theobroma cacao
Resumo
O processo de fermentação do cacau criollo nativo de aroma fino (Theobroma cacao) na província de Utcubamba, Amazonas, Peru, foi otimizado. Um projeto estatístico Box-Behnken foi aplicado com concentração de inóculos, tempo de fermentação e seqüência de inoculação como fatores. Com o modelo otimizado, foi obtido um conteúdo fenólico de 12,99 mg de cacau AGE.g-1, um índice de fermentação de 1,05, teobromina e cafeína de 4,89,100 g-1 de cacau e 1,81,100g-1 de cacau, respectivamente. Além disso, com um painel de nove provadores certificados e credenciados, foram determinados os atributos sensoriais básicos e os atributos descritivos qualitativos especiais das amêndoas de cacau fermentadas e secas, obtendo-se uma pontuação máxima de qualidade de 71,1 e foram identificados os descritores sensoriais florais, frutados, frutos secos, doces, amargos, acidez e adstringência. No cacau obtido com o melhor tratamento, 64 compostos voláteis das famílias de aldeídos, cetonas, álcoois, ésteres, ácidos e pirazinas foram identificados por cromatografia gasosa acoplada a um detector de massa com microextração de fase sólida (GC-MS-SPME-HS). Em conclusão, foi possível otimizar o processo de fermentação do cacau criollo para obter cacau com altas propriedades funcionais e sensoriais.
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Referências
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Cardoso, P., Bezerra, V., Santos, A., Iúdice, J., Souza, J., Alburquerque, G. & Barbosa, P. (2020). Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation. Food Control. 108, 106887. https://doi.org/10.1016/j.foodcont.2019.106887
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R. & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forasterococoa.Heliyon, 5(1),e01157.https://doi.org/10.1016/j.heliyon.2019.e01157
Cempaka, L., Aliwarga, L., Purwo, S., Kresnowati, P. & Ari, M. T. (2014). Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition. Journal of Mathematical & Fundamental Sciences. https://doi.org/10.5614/j.math.fund.sci.2014.46.1.2
De Melo, G. V., Magalhães, K. T., de Almeida, E. G., Da Silva, I. & Schwan, R. F. (2013). Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties. International journal of food microbiology, 161(2), 121-133. https://doi.org/10.1016/j.ijfoodmicro.2012.11.018
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Hernández‐Hernández, C., López‐Andrade, P. A., Ramírez‐Guillermo, M. A., Guerra Ramirez, D. & Caballero Perez, J. F. (2016). Evaluation of different fermentation processes for use by small cocoa growers in Mexico. Food science & nutrition, 4(5), 690-695. https://doi.org/10.1002/fsn3.333
Jalil, A. M. M. & Ismail, A. (2008). Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health. Molecules, 13(9), 2190-2219. https://doi.org/10.3390/molecules13092190
John, W. A., Böttcher, N. L., Aßkamp, M., Bergounhou, A., Kumari, N., Ho, P. W. & Ullrich, M. S. (2019). Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food chemistry, 278, 786-794. Disponible en: https://doi.org/10.1016/j.foodchem.2018.11.108
Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P. & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International, 82, 44-52. https://doi.org/10.1016/j.foodres.2016.01.012
Kresnowati, M. T. A. P., Suryani, L. & Affifah, M. (2013). Improvement of cocoa beans fermentation by LAB starter addition. Journal of Medical and Bioengineering, 2(4). https://doi.org/10.12720/jomb.2.4.274-278
Murali, P. S., Venkateswarlu, G. & Venkateswar, L. (2000). Effect of uracil on rifamycin SV production by Amycolatopsis mediterranei MV35R. Letters in applied microbiology, 31(1), 73-76. https://doi.org/10.1046/j.1472-765x.2000.00769.x
León-Roque, N., Abderrahim, M., Nuñez-Alejos, L., Arribas, S. M. & Condezo-Hoyos, L. (2016). Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks. Talanta, 161, 31-39. https://doi.org/10.1016/j.talanta.2016.08.022
Ooi, T. S., Ting, A. S. Y. & Siow, L. F. (2020). Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study. LWT, 122, 108977. https://doi.org/10.1016/j.lwt.2019.108977
Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A. & Diamantidis, G. R. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food chemistry, 102(3), 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
Rodríguez-Campos, J., Escalona-Buendía, H. B., Contreras-Ramos, S. M., Orozco-Avila, I., Jaramillo-Flores, E. & Lugo-Cervantes, E. (2012). Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food chemistry, 132(1), 277-288. https://doi.org/10.1016/j.foodchem.2011.10.078
Sandhya, M. V. S., Yallappa, B. S., Varadaraj, M. C., Puranaik, J., Rao, L. J., Janardhan, P. & Murthy, P. S. (2016). Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT-Food Science and Technology, 65, 731-738. https://doi.org/10.1016/j.lwt.2015.09.002
Senanayake, M., Jansz, E. R. & Buckle, K. A. (1997). Effect of different mixing intervals on the fermentation of cocoa beans. Journal of the Science of Food and Agriculture, 74(1), 42-48. https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<42::AID-JSFA768>3.0.CO;2-U
USAID, Equal Exchange y TCHO. (2018). Guía para la ficha de catación para el análisis sensorial de cacao. Disponible en https://equalexchange.coop/sites/default/files/Tasting-Guide_vF-JUNIO2018-ESP.pdf
Utrilla-Vázquez, M., Rodríguez-Campos, J., Avendaño-Arazate, C. H., Gschaedler, A. & Lugo-Cervantes, E. (2020). Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Research International, 129, 108834. https://doi.org/10.1016/j.foodres.2019.108834
Wacher, M. C. (2011). Los microorganismos y el cacao. Revista digital universitaria, 12(4), 1067–6079. Disponible en http://www.revista.unam.mx/vol.12/num4/art42/#a
Wollgast, J. & Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health. Food Research International, 33(6), 449-459. https://doi.org/10.1016/S0963-9969(00)00069-7
Brunetto, M., Gutiérrez, L., Delgado, Y., Gallignani, M., Zambrano, A., Gómez, Á. & Romero, C. (2007). Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system. Food Chemistry, 100(2), 459-467.https://doi.org/10.1016/j.foodchem.2005.10.007
Cardoso, P., Bezerra, V., Santos, A., Iúdice, J., Souza, J., Alburquerque, G. & Barbosa, P. (2020). Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation. Food Control. 108, 106887. https://doi.org/10.1016/j.foodcont.2019.106887
Castro-Alayo, E. M., Idrogo-Vásquez, G., Siche, R. & Cardenas-Toro, F. P. (2019). Formation of aromatic compounds precursors during fermentation of Criollo and Forasterococoa.Heliyon, 5(1),e01157.https://doi.org/10.1016/j.heliyon.2019.e01157
Cempaka, L., Aliwarga, L., Purwo, S., Kresnowati, P. & Ari, M. T. (2014). Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition. Journal of Mathematical & Fundamental Sciences. https://doi.org/10.5614/j.math.fund.sci.2014.46.1.2
De Melo, G. V., Magalhães, K. T., de Almeida, E. G., Da Silva, I. & Schwan, R. F. (2013). Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties. International journal of food microbiology, 161(2), 121-133. https://doi.org/10.1016/j.ijfoodmicro.2012.11.018
Gourieva, K. B. & Tserevitinov, O. B. (1979). Methods for evaluating the degree
of fermentation of cocoa beans. USSR Patent No. 646254646.
Haile, M. & Kang, W. H. (2019). Antioxidant activity, total polyphenol, flavonoid and tannin contents of fermented green coffee beans with selected yeasts. Fermentation, 5(1), 29. Disponible en: https://doi.org/10.3390/fermentation5010029
Hernández‐Hernández, C., López‐Andrade, P. A., Ramírez‐Guillermo, M. A., Guerra Ramirez, D. & Caballero Perez, J. F. (2016). Evaluation of different fermentation processes for use by small cocoa growers in Mexico. Food science & nutrition, 4(5), 690-695. https://doi.org/10.1002/fsn3.333
Jalil, A. M. M. & Ismail, A. (2008). Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health. Molecules, 13(9), 2190-2219. https://doi.org/10.3390/molecules13092190
John, W. A., Böttcher, N. L., Aßkamp, M., Bergounhou, A., Kumari, N., Ho, P. W. & Ullrich, M. S. (2019). Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation. Food chemistry, 278, 786-794. Disponible en: https://doi.org/10.1016/j.foodchem.2018.11.108
Kongor, J. E., Hinneh, M., Van de Walle, D., Afoakwa, E. O., Boeckx, P. & Dewettinck, K. (2016). Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review. Food Research International, 82, 44-52. https://doi.org/10.1016/j.foodres.2016.01.012
Kresnowati, M. T. A. P., Suryani, L. & Affifah, M. (2013). Improvement of cocoa beans fermentation by LAB starter addition. Journal of Medical and Bioengineering, 2(4). https://doi.org/10.12720/jomb.2.4.274-278
Murali, P. S., Venkateswarlu, G. & Venkateswar, L. (2000). Effect of uracil on rifamycin SV production by Amycolatopsis mediterranei MV35R. Letters in applied microbiology, 31(1), 73-76. https://doi.org/10.1046/j.1472-765x.2000.00769.x
León-Roque, N., Abderrahim, M., Nuñez-Alejos, L., Arribas, S. M. & Condezo-Hoyos, L. (2016). Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks. Talanta, 161, 31-39. https://doi.org/10.1016/j.talanta.2016.08.022
Ooi, T. S., Ting, A. S. Y. & Siow, L. F. (2020). Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study. LWT, 122, 108977. https://doi.org/10.1016/j.lwt.2019.108977
Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A. & Diamantidis, G. R. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food chemistry, 102(3), 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
Rodríguez-Campos, J., Escalona-Buendía, H. B., Contreras-Ramos, S. M., Orozco-Avila, I., Jaramillo-Flores, E. & Lugo-Cervantes, E. (2012). Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food chemistry, 132(1), 277-288. https://doi.org/10.1016/j.foodchem.2011.10.078
Sandhya, M. V. S., Yallappa, B. S., Varadaraj, M. C., Puranaik, J., Rao, L. J., Janardhan, P. & Murthy, P. S. (2016). Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT-Food Science and Technology, 65, 731-738. https://doi.org/10.1016/j.lwt.2015.09.002
Senanayake, M., Jansz, E. R. & Buckle, K. A. (1997). Effect of different mixing intervals on the fermentation of cocoa beans. Journal of the Science of Food and Agriculture, 74(1), 42-48. https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<42::AID-JSFA768>3.0.CO;2-U
USAID, Equal Exchange y TCHO. (2018). Guía para la ficha de catación para el análisis sensorial de cacao. Disponible en https://equalexchange.coop/sites/default/files/Tasting-Guide_vF-JUNIO2018-ESP.pdf
Utrilla-Vázquez, M., Rodríguez-Campos, J., Avendaño-Arazate, C. H., Gschaedler, A. & Lugo-Cervantes, E. (2020). Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Research International, 129, 108834. https://doi.org/10.1016/j.foodres.2019.108834
Wacher, M. C. (2011). Los microorganismos y el cacao. Revista digital universitaria, 12(4), 1067–6079. Disponible en http://www.revista.unam.mx/vol.12/num4/art42/#a
Wollgast, J. & Anklam, E. (2000). Polyphenols in chocolate: is there a contribution to human health. Food Research International, 33(6), 449-459. https://doi.org/10.1016/S0963-9969(00)00069-7
Publicado
2022-02-16
Como Citar
Mori Mestanza, D., Barrena Gurbillón, M., Oliva Cruz, S., & Chavez Quintana, S. (2022). Optimização através da superfície de resposta do processo de fermentação do cacau criollo na província de Utcubamba, Amazonas-Peru. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 39(1), e223917. Obtido de https://produccioncientificaluz.org/index.php/agronomia/article/view/37712
Edição
Secção
Tecnologia de Alimentos
Direitos de Autor (c) 2022 Diner Mori Mestanza, Miguel Ángel Barrena Gurbillón, Segundo Manuel Oliva Cruz; Segundo Grimaldo Chavez Quintana
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