| Title: | "Thermal stabilisation of cocoa fruit pulp - Effects on sensory properties, colour and microbiological stability" |
| Author(s): | Bickel Haase T; Naumann-Gola S; Ortner E; Zorn H; Schweiggert-Weisz U; |
| Address: | "Fraunhofer Institute for Process Engineering and Packaging IVV, 85354, Freising, Germany. Institute of Food Chemistry and Food Biotechnology, Justus-Liebig University, 35392, Giessen, Germany. Fraunhofer Institute for Molecular Biology and Applied Ecology IME, 35392, Giessen, Germany. Institute for Nutritional and Food Sciences, University of Bonn, 53115, Bonn, Germany" |
| DOI: | 10.1016/j.crfs.2023.100549 |
| ISSN/ISBN: | 2665-9271 (Electronic) 2665-9271 (Linking) |
| Abstract: | "To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated different quality parameters: dry matter content, water activity, total soluble solids, colour and peroxidase activity. Both technologies inactivated peroxidase successfully. The colour of the pasteurised pulp was similar to the fresh, while UHT-treated pulp was more brownish. The sensory properties were investigated in detail by descriptive analysis and the identification of aroma-active volatile organic compounds. Fresh pulp revealed the highest aroma intensity for attribute unripe banana-like, whereas UHT-treated pulp scored highest in the intensity of attribute tropical fruit-like. Pasteurised pulp showed strong similarities to the fresh pulp. Fresh cocoa pulp exhibited 74 aroma-active regions identified by GC-MS/O. UHT-treated and pasteurised pulp accounted for 66 and 60 aroma-active regions, respectively. Five identified substances were only found in the fresh and pasteurised pulp, namely: delta-carene, 1-pentanol, 3-(methylthio)propanol, phenol and delta-undecalactone. Similarly, fresh and UHT-treated pulp shared ten exclusive odorants, such as decanal, geraniol, and delta-nonalactone. The pasteurised and UHT-treated pulp shared two compounds, delta-decalactone and 5-(hydroxymethyl)furfural. Furthermore, the thermally treated pulps could be stored at 4 degrees C and 23 degrees C for 24 weeks without observing a significant growth of microorganisms. The rate of non-enzymatic browning was higher in samples stored at 23 degrees C compared to those stored at 4 degrees C, leading to higher browning indices. We demonstrated that pasteurisation and ultra-high temperature treatment are suitable technologies for the stabilisation of cocoa fruit pulp. These resulted in prolonged shelf-lifes and minimal changes in the sensory prorperties of the treated pulps, characterised by a reduction in the aroma diversities. This work provides important insights for the thermal stabilisation of further side-streams" |
| Keywords: | Aroma extract dilution analysis Cocoa pulp Gas chromatography-olfactometry/mass spectrometry Sensory quality Thermal treatment; |
| Notes: | "PubMed-not-MEDLINEBickel Haase, Thomas Naumann-Gola, Susanne Ortner, Eva Zorn, Holger Schweiggert-Weisz, Ute eng Netherlands 2023/07/31 Curr Res Food Sci. 2023 Jul 10; 7:100549. doi: 10.1016/j.crfs.2023.100549. eCollection 2023" |
