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Item type:Publication, The kinetics of total phenolic content and monomeric Flavan-3-ols during the roasting process of Criollo Cocoa(MDPI, 2020-02-01)Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 °C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 °C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 °C and 50 min. Reaction rate constant ( k ) and activation energy ( E a ) were 0.02–0.10 min−1 and 24.03 J/mol for TPC and 0.02–0.13 min−1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Evaluation of the miscibility of novel cocoa butter equivalents by Raman mapping and multivariate curve resolution–alternating least squares(MDPI, 2021-12-01)Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Technology forecasting on functional chocolates and their manufacturing technology(RELX Group (Netherlands), 2022-01-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Kinetics crystallization and polymorphism of cocoa butter throughout the spontaneous fermentation process(MDPI, 2022-06-01)The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k‐means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0–3). The experimental crystallization time was 15.78 min and the second stage (day 4–7) was 17.88 min. The Avrami index (1.2–2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms β'1 and β'2. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates(Elsevier BV, 2022-12-29)The high price and scarcity of cocoa butter (CB) motivate the search for new cocoa butter equivalents (CBE) for manufacturing dark chocolates. Using CBEs in combination with tempering regimens is an option to produce fine chocolates. Thus, CBEs' thermal properties and crystallization kinetics were studied, and the effect of CBE, and tempering regimes on the crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates were determined. The CBE consisted of CB mixtures with coconut oil (CB/CNO) and sacha inchi oil (CB/SIO) in concentrations of 55/45 and 65/35, respectively. CBEs combined with two tempering regimes (high and low) were used to produce Ch-CNO and Ch-SIO dark chocolates, whose thermal data were obtained by Differential Scanning Calorimetry. The adjustment of thermal data to the Avrami equation permitted us to determine that both factors accelerated the crystallization process up to 7.25 ± 0.18 min in Ch-CNO and 7.08 ± 0.15 min in Ch-SIO and produced spherical and plate-like geometries crystallized nuclei. Also, they generated 90.3 ± 1.18 of form β2 in Ch-CNO and 92.56 ± 1.49 in Ch-SIO. Moreover, the chocolates' texture, rheology, color, and melting properties were within acceptable limits. Therefore, using coconut oil and sacha inchi oil as an alternative to traditional CBEs in dark chocolates is feasible. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Food Technology Forecasting: A Bibliometric Update in Functional Chocolates(Elsevier Ltd, 2023-09-01)Technology forecasting (TF) based on bibliometric tools allows knowing the technological trends of developed topics based on experience and current knowledge, thus anticipating future changes. To reduce hunger and improve nutrition, the food-based topic is of central concern, especially functional food. Among these, various studies on chocolates have been performed. On a global scale, these products are at the level of patents, with China leading it, vastly outperforming the cocoa-producing countries. Though no known functional chocolates are sold under that specific name, chocolates on the market serve as “carriers” of bioactive compounds. Unfortunately, they cannot be attributed to health properties since these properties have to be evaluated with in vitro, in vivo, and clinical studies. Launching functional chocolate on the market is possible; however, it would be a long-term process involving previous stages such as studying its ingredients' bioactive properties, laboratory-level product development, functional properties, and quality and acceptance parameters. For research purposes, it is possible to speak of functional chocolates, potentially functional chocolates, or chocolates enriched with bioactive compounds since the development of research does not necessarily involve launching the product on the market.