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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, Main fatty acids, phenolic compounds, and evaluation of gastroprotective effect of malbec grape seeds, a wine industry by-product(Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma, 2020-10-01)Grape seeds are the main winemaking by-product, which has a high content of bioactive compounds. This study aims to evaluate the profile of fatty acids and phenolics of grape seeds (an organic waste), obtained from a Peruvian wine factory; the antioxidant activity and the gastroprotective effect of alcoholic extracts were also determined. The oil extraction yield was 14.8%, mainly composed of linoleic (71.6%) and oleic (17.4%) acids. Furthermore, 22 phenolic compounds in the methanolic extract were identified by UHPLC-Q/Orbitrap/MS/MS, being the flavan-3-oles and procyanidins the major components. The content of phenolics and the antioxidant activity (IC50) were 40.03 ± 0.36 mg of GAE/g of dry seed and 15.31 ± 0.03 µg/mL respectively. The methanolic extract of grape seeds exhibited a great gastroprotective effect against gastric ulcers induced by naproxen, achieving 80% inhibition at a dose of 600 mg/kg. Base on the results, the grape seeds are a potential source of bioactive compounds, and their use is an alternative for the prevention of gastric ulcers. - 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, 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, Obtaining bixin- and tocotrienol-rich extracts from Peruvian annatto seeds using supercritical CO2 extraction: Experimental and economic evaluation(Multidisciplinary Digital Publishing Institute (MDPI), 2024-05-01)Currently, Bixa orellana L. extracts are used as a color source in the food, pharmaceutical, and cosmetic industries because they are important as a potential source of antioxidant activity. The extraction is carried out by conventional methods, using alkaline solutions or organic solvents. These extraction methods do not take advantage of the lipid fraction of annatto (Bixa orellana L.) seeds, and the process is not friendly to the environment. In this work, the objective was to obtain an extract rich in nutraceuticals (bixin and tocols) of high antioxidant power from Peruvian annatto seeds as a potential source for a functional food or additive in the industry using supercritical fluid extraction (SFE). Experiments related to extraction yield, bixin, tocotrienols, tocopherols, and antioxidant activity were carried out. The SFE was performed at 40 °C, 50 °C, and 60 °C, and 100, 150, and 250 bar with 0.256 kg/h carbon dioxide as the supercritical solvent (solvent-to-feed ratio of 10.2). Supercritical extraction at 60 °C and 250 bar presented the best results in terms of global extraction yield of 1.40 ± 0.01 g/100 g d.b., extract concentration of 0.564 ± 0.005 g bixin/g extract, 307.8 mg α-tocotrienol/g extract, 39.2 mg β-tocotrienol/g extract, 2 mg γ-tocopherol/g extract, and IC50 of 989.96 μg extract/mL. Economical evaluation showed that 60 °C, 250 bar, and 45 min presented the lowest cost of manufacturing (2 × 2000 L, COM of USD 212.39/kg extract). This extract is a potential source for functional food production. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Dynamic profile of metabolites and volatile compounds in post-harvest cocoa beans until chocolate production(Springer Science+Business Media, 2026-03-01)Cocoa (Theobroma cacao L.) is a major source of bioactive compounds, both volatile and non-volatile, that determine the characteristic aroma and flavor of chocolate. This review examines how post-harvest and industrial stages influence the transformation and formation of these compounds, considering differences among varieties such as Criollo, Forastero, Trinitario, and Nacional. Key compounds are identified, including pyrazines, esters, aldehydes, alcohols, acids, ketones, and terpenes, and their association with floral, fruity, roasted, and bitter aromatic notes. The review also addresses the use of strategies such as controlled fermentation with starter cultures to enhance the sensory profile of cocoa. However, important gaps remain regarding the identification of volatile compounds that are specific to each processing stage, and a complete understanding of the dynamic evolution of volatile and non-volatile metabolites during chocolate production is still lacking. Therefore, further research is required to elucidate how post-harvest practices, technological processes, and cocoa genetics influence the sensory quality of the beans and the final product.1