Optimization of cacao beans fermentation by native species and electromagnetic fields.

Heliyon · 2023 · Mixed · Insufficient evidence

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MixedInsufficient evidencePaper 5801

Study snapshot

PublicationHeliyon · 2023

Study typeother

Reported directionMixed

Evidence ratingInsufficient

Abstract

Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans using native species and electromagnetic fields (EMF) was carried out to evaluate the effect on the yield and quality of CCN 51 cocoa beans. The variables magnetic field density (D), exposure time (T), and inoculum concentration (IC) were optimized through response surface methodology to obtain two statistically validated second-order models, explaining 88.39% and 92.51% of the variability in the yield and quality of the beans, respectively. In the coordinate: 5 mT(D), 22.5 min (T), and 1.6% (CI), yield and bean quality improved to 110% and 120% above the control (without magnetic field). The metagenomic analysis showed that the changes in the microbial communities favored the aroma profile at low and intermediate field densities (5-42 mT) with high yields and floral, fruity, and nutty notes. Conversely, field densities (80 mT) were evaluated with low yields and undesirable notes of acidity and bitterness. The findings revealed that EMF effectively improves the yield and quality of CCN 51 cocoa beans with future applications in the development and quality of chocolate products.

Machine Enhanced Logic

AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionmixed

PopulationNot supplied

Sample sizeNot supplied

ExposureExposure time optimized; example optimum 22.5 min

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

Cocoa bean fermentation using native species plus electromagnetic fields (magnetic field density and exposure time) was optimized; at 5 mT and 22.5 min with 1.6% inoculum concentration, yield and bean quality increased to 110% and 120% above control (no magnetic field). Low/intermediate field densities (5–42 mT) were associated with favorable aroma notes and high yields, while 80 mT was associated with low yields and undesirable acidic/bitter notes.

Outcomes measured

Cocoa bean yield
Cocoa bean quality (sensory notes/aroma profile; acidity/bitterness)
Microbial community changes (metagenomic analysis)

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": null,
    "source": "other",
    "frequency_mhz": null,
    "sar_wkg": null,
    "duration": "Exposure time optimized; example optimum 22.5 min"
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "Cocoa bean yield",
    "Cocoa bean quality (sensory notes/aroma profile; acidity/bitterness)",
    "Microbial community changes (metagenomic analysis)"
  ],
  "main_findings": "Cocoa bean fermentation using native species plus electromagnetic fields (magnetic field density and exposure time) was optimized; at 5 mT and 22.5 min with 1.6% inoculum concentration, yield and bean quality increased to 110% and 120% above control (no magnetic field). Low/intermediate field densities (5–42 mT) were associated with favorable aroma notes and high yields, while 80 mT was associated with low yields and undesirable acidic/bitter notes.",
  "effect_direction": "mixed",
  "limitations": [],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "cacao",
    "cocoa beans",
    "fermentation",
    "electromagnetic fields",
    "magnetic field density",
    "metagenomic analysis",
    "response surface methodology",
    "CCN 51"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1016/j.heliyon.2023.e15065
PubMed: 37077687

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