| Title: | Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype |
| Author(s): | Criollo Nunez J; Ramirez-Toro C; Bolivar G; Sandoval AA; Lozano Tovar MD; |
| Address: | "Centro de Investigacion Nataima, Corporacion Colombiana de Investigacion Agropecuaria - AGROSAVIA, Tolima, Colombia. Facultad de Ingenieria, Escuela de Ingenieria de Alimentos, Universidad del Valle, Cali, Colombia. Facultad de Ciencias Naturales y Exactas, Biologia Marina, Universidad del Valle, Cali, Colombia. Facultad de Ingenieria Agronomica, Universidad del Tolima, Ibague, Colombia" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS: The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION: The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters. (c) 2023 Society of Chemical Industry" |
| Keywords: | *Cacao/chemistry Fermentation Saccharomyces cerevisiae/metabolism Anthocyanins/metabolism Genotype cocoa aroma degree of fermentation floral aroma fruit aroma microbiological starter microencapsulated yeast; |
| Notes: | "MedlineCriollo Nunez, Jenifer Ramirez-Toro, Cristina Bolivar, German Sandoval A, Angelica Piedad Lozano Tovar, Maria D eng 755/Departamento Administrativo de Ciencia, Tecnologia e Innovacion (COLCIENCIAS)/ England 2023/01/07 J Sci Food Agric. 2023 Mar 30; 103(5):2425-2435. doi: 10.1002/jsfa.12433. Epub 2023 Jan 17" |
