Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.     

Extraction and determination of methylpyrazines in cocoa beans using coupled steam distillation-microdistillator

The formation of methylpyrazines was determined in fermented cocoa beans (Ivory Coast), in laboratory and industrially roasted samples. The determination of these methylpyrazines was studied by coupled steam distillation-microdistillation as the extraction method and gas chromatography using capillary column and a thermionic detector. The monomethyl-; 2,3-dimethyl-; 2,5-dimethyl-; 2,6-dimethyl-; trimethyl- and the tetramethylpyrazine were detected in non-roasted cocoa beans. Their concentration increased rapidly in laboratory roasted cocoa beans and industrial samples, only the tetramethylpyrazine showed a maximum peak of concentration. The principal compound was the tetramethylpyrazine in fermented and roasted cocoa beans. The determination of the different methylpyrazines in cocoa beans would permit both the evaluation of cocoa mass quality and the control of the cocoa roasting process.     

Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

Aimed at the manufacture of reduced fat chocolates, a novel method of trapped fat reduction was assessed: Manipulation of the cocoa ingredient. Cocoa mass was replaced with cocoa powder (11 g/100 g or <1 g/100 g fat) and added ‘free’ cocoa butter. A cocoa solids approach to design reduced fat chocolates with satisfactory flow properties is attractive to industry since it circumvents introduction of ingredients not commonly used in chocolate manufacture. Results showed that the cocoa mass chocolate had a higher viscosity than cocoa powder chocolates of the same total fat content due to the presence of trapped fat globules as identified by confocal laser scanning microscopy. The chocolate prepared with standard defatted cocoa powder containing 11 g/100 g fat had a lower viscosity than the chocolate containing highly defatted cocoa powder (<1 g/100 g) due to particle shape and fat diffusion into the particles as revealed by microscopy analyses. Based on the evidence presented, it can be concluded that standard defatted cocoa powder, as widely used by the industry, is indeed the best compromise in terms of free fat, particle size and morphology attempting to formulate fat reduced chocolate of acceptable molten state viscosity.     

Synthesis of cocoa butter equivalent by lipase-catalyzed interesterification in supercritical carbon dioxide

With supercritical carbon dixoide as a reaction medium, the syntheses of cocoa butter equivalent by interesterification with various lipases were investigated. The study showed that among those five lipases tested, lipase IM-20 from Mucor miehei was the most effective and specific in synthesizing this cocoa butter equivalent product by interesterification. The yields of cocoa butter equivalent are affected by pressure, substrate oil composition, solubility and co-solvent. The best reaction conditions were: reaction pressure at 1500 psi, triglyceride with high content of POP (P, palmitate; O, oleate) and POO, reaction medium with 5.0% water, and reaction temperature at 50°C. The major component of cocoa butter, POS (S, stearate), can be increased by 6.0% by adding a small amount of carbon dioxide. The yield and melting point of the purified cocoa butter equivalent are 53.0% and 34.3°C, respectively.     

Cocoa (Theobroma cacao) shell-based activated carbon by CO2 activation in removing of Cationic dye from aqueous solution: Kinetics and equilibrium studies

Cocoa shell (CS) was used as a low-cost precursor for production of activated carbon (AC) and evaluated for its ability to adsorb Methylene Blue (MB) dye. Cocoa shell-based pellets were carbonized at 800 °C and subjected to 850 °C under a flow of CO₂ in different activation times. The cocoa (Theobroma cacao) shell-based activated carbon (CSAC) showed moderate surface area with the average pore size 2.7 nm. CSAC also displays the presence of aliphatic, aromatic hydrocarbons and near absence of C–O, carboxylic acid, and the –COOH functional group. Only the presence of O–H groups was detected. The influences of adsorption time and initial dye concentration on adsorption performance have been measured in a batch system. The results are well described by the Freundlich and Langmuir isotherms. The results from the kinetic study show that MB adsorption follows pseudo-second-order and Boyd models, which indicated the MB adsorption on the CSAC was controlled by film diffusion.     

Effects of ultrasonic irradiation on crystallization behavior of tripalmitoylglycerol and cocoa butter

Effects of application of ultrasonic power (20 kHz, 100 W) on the crystallization behavior of tripalmitoylglycerol (PPP) and cocoa butter have been examined in terms of rate of nucleation and polymorphic control. High-purity PPP (>99%) and low-purity PPP (>80%) samples were employed to mimic real fat systems, which usually have higher concentrations of minor components in addition to the main component. For both the high-purity and low-purity PPP, the application of ultrasonic power accelerated the rate of nucleation as measured by induction time for the occurrence of crystals and by the number of crystals nucleated. As for the polymorphic influences, the nucleation of both the β′ and β forms was accelerated by the ultrasound, yet the β′ form nucleation was more accelerated when the low-purity PPP samples were employed. As for cocoa butter, sonication for a short period accelerated the crystallization of Form V. The present results indicate that ultrasound irradiation is an efficient tool for controlling polymorphic crystallization of fats.     

Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction

A complete isothermal phase-transition scheme of cocoa butter under static conditions is presented, based on time-resolved X-ray powder diffraction experiments. In contrast to what is known from literature, not only β V, but also β VI can be obtained directly through transformation from β′. Another remarkable result is that β′ exists as a phase range rather than as two separate phases. Within this β′ phase range no isothermal phase transitions have been observed. More detailed information concerning the observed cocoa butter polymorphs was obtained by determination of melting ranges, using time-resolved X-ray powder diffraction. Also standard X-ray powder diffraction patterns of the γ, the α, and the two β phases and parts of the β′ phase range have been recorded. The observed phase behavior of cocoa butter has been explained based on the concept of individual crystallite phase behavior of cocoa butter     

用乌桕脂生产类可可脂的研究进展和前景

论述了与天然可可脂结构相近的乌桕脂的经济价值,及国内外类可可脂生产技术的进展,作者结合实践经验指出用乌桕脂生产类可可脂需要解决的技术难题,分析了国产类可可脂的市场前景,认为借助边缘科学用乌桕脂制取类可可脂替代昂贵的进口产品的技术难题均可以解决。     

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties,alternative sources,extraction methods,composition, and characteristics

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat.     

Effect of roasting on the radical scavenging activity of cocoa beans

The free-radical scavenging activity of cocoa samples subjected to different roasting treatments has been determined. The samples (raw, pre-roasted and roasted) were separated into four molecular weight fractions per sample (>30, 30–10, 10–5, and <5 kDa). The free-radical scavenging activity was determined with the DPPH^• (1,1-dipheny-2-picrylhydrazyl), and ABTS^•+ [2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] free-radical scavenging assays for all samples. Both tests were compared in terms of sensitivity and measurement precision, at different reaction times. Comparing the results from each test, the free-radical scavenging activity trends were similar for each fraction but with notable differences in the sensitivity of the assays. Analysis of the concentration of reducing substances, such as water soluble phenolics, melanoidins, carbohydrates, etc, in these fractions by the photometric Folin–Ciocalteu assay, showed a similar pattern to the free-radical scavenging activity trend. Moreover, this comparison showed that there were significantly (P < 0.05) more reducing substances and free-radical scavenging activity in the 10–5 kDa roasted cocoa bean fraction.