Optimization of cacao beans fermentation by native species and electromagnetic fields

Area of Science:

• Agricultural Science
• Food Science
• Biotechnology

Background:

• Cocoa clone Cacao Castro Naranjal 51 (CCN 51) exhibits undesirable acid and bitter notes impacting chocolate quality.
• Traditional fermentation processes require optimization to improve cocoa bean characteristics.

Purpose of the Study:

• To evaluate the effect of electromagnetic fields (EMF) and native microbial species on the fermentation of CCN 51 cocoa beans.
• To optimize EMF parameters (magnetic field density, exposure time, inoculum concentration) for enhanced cocoa bean yield and quality.

Main Methods:

• Response surface methodology was employed to optimize EMF variables.
• Metagenomic analysis was used to assess changes in microbial communities.
• Optimized EMF parameters were applied to CCN 51 cocoa beans during fermentation.

Main Results:

• Statistically validated models explained 88.39% (yield) and 92.51% (quality) of variability.
• Optimal conditions (5 mT, 22.5 min, 1.6% IC) resulted in 110% yield and 120% quality improvement over control.
• Low to intermediate EMF densities (5-42 mT) promoted desirable floral, fruity, and nutty notes, while high densities (80 mT) led to acidity and bitterness.

Conclusions:

• EMF is an effective technology for improving CCN 51 cocoa bean fermentation, yield, and quality.
• Optimized EMF application can mitigate negative sensory attributes and enhance desirable aroma profiles.
• Findings support future applications of EMF in chocolate production for improved product development.