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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Streule S, Freimüller Leischtfeld S, Galler M, Motzer D, Poulose-Züst M, Miescher Schwenninger S. Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory. Foods 2023; 13:137. [PMID: 38201165 PMCID: PMC10778537 DOI: 10.3390/foods13010137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/25/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2-7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.
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Affiliation(s)
- Stefanie Streule
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Martina Galler
- Lindt & Sprüngli, Seestrasse 204, 8802 Kilchberg, Switzerland;
| | - Dominik Motzer
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Monja Poulose-Züst
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (S.S.); (S.F.L.); (D.M.); (M.P.-Z.)
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Erazo Solorzano CY, Disca V, Muñoz-Redondo JM, Tuárez García DA, Sánchez-Parra M, Carrilo Zenteno MD, Moreno-Rojas JM, Rodríguez-Solana R. Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa. Foods 2023; 12:foods12051065. [PMID: 36900586 PMCID: PMC10001102 DOI: 10.3390/foods12051065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 03/06/2023] Open
Abstract
Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.
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Affiliation(s)
- Cyntia Yadira Erazo Solorzano
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador
| | - Vincenzo Disca
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, 28100 Novara, Italy
| | - José Manuel Muñoz-Redondo
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
| | - Diego Armando Tuárez García
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador
| | - Mónica Sánchez-Parra
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
| | - Manuel Danilo Carrilo Zenteno
- Instituto Nacional de Investigaciones Agropecuarias (INIAP), Estación Experimental Tropical Pichilingue (EETP), Departamento de Manejo de Suelos y Aguas (DMSA), km 5 Via Quevedo–El Empalme, Cantón Mocache, Quevedo 120313, Ecuador
| | - José Manuel Moreno-Rojas
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
- Correspondence: (J.M.M.-R.); (R.R.-S.)
| | - Raquel Rodríguez-Solana
- Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
- Correspondence: (J.M.M.-R.); (R.R.-S.)
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Balcázar-Zumaeta CR, Castro-Alayo EM, Cayo-Colca IS, Idrogo-Vásquez G, Muñoz-Astecker LD. Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review. Food Res Int 2023; 163:112190. [PMID: 36596129 DOI: 10.1016/j.foodres.2022.112190] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Spontaneous fermentation is a process that depends on substrates' physical characteristics, crop variety, and postharvest practices; it induces variations in the metabolites that are responsible for the taste, aroma, and quality. Metabolomics makes it possible to detect key metabolites using chemometrics and makes it possible to establish patterns or identify biomarker behaviors under certain conditions at a given time. Therefore, sensitive and highly efficient analytical techniques allow for studying the metabolomic fingerprint changes during fermentation; which identify and quantify metabolites related to taste and aroma formation of an adequate processing time. This review shows that studying metabolomics in spontaneous fermentation permits the characterization of spontaneous fermentation in different stages. Also, it demonstrates the possibility of modulating the quality of cocoa by improving the spontaneous fermentation time (because of volatile aromatic compounds formation), thus standardizing the process to obtain attributes and quality that will later impact the chocolate quality.
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Affiliation(s)
- César R Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Efraín M Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Ilse S Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Guillermo Idrogo-Vásquez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
| | - Lucas D Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
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Nguyen VT, Tran NTH, Tran TG. Central Composite experimental design for ultrasound‐assisted extraction optimization of alkaloid compounds and antioxidant properties from cocoa pod husk (
Theobroma cacao
L.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Van Tang Nguyen
- Research, Development and Teaching Group on Functional Foods Nha Trang University No. 2 Nguyen Dinh Chieu, Nha Trang Vietnam
- Faculty of Food Technology Nha Trang University No. 2 Nguyen Dinh Chieu, Nha Trang Vietnam
| | - Nhu Thi Huynh Tran
- Research, Development and Teaching Group on Functional Foods Nha Trang University No. 2 Nguyen Dinh Chieu, Nha Trang Vietnam
| | - Thanh Giang Tran
- Research, Development and Teaching Group on Functional Foods Nha Trang University No. 2 Nguyen Dinh Chieu, Nha Trang Vietnam
- Faculty of Food Technology Nha Trang University No. 2 Nguyen Dinh Chieu, Nha Trang Vietnam
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Ferreira ODS, Chagas‐Junior GCA, Chisté RC, Martins LHDS, Andrade EHDA, Nascimento LDD, Lopes AS. Saccharomyces cerevisiae
and
Pichia manshurica
from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans. J Food Sci 2022; 87:4148-4161. [DOI: 10.1111/1750-3841.16282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 07/05/2022] [Accepted: 07/20/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Osienne de Sousa Ferreira
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Gilson C. A. Chagas‐Junior
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Renan Campos Chisté
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
| | - Luiza Helena da Silva Martins
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Institute of Animal Health and Production Federal Rural University of the Amazon (UFRA) Belém Pará Brazil
| | | | | | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC), Federal University of Pará (UFPA) Belém Pará Brazil
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Gaspar DP, Chagas Junior GCA, de Aguiar Andrade EH, Nascimento LDD, Chisté RC, Ferreira NR, Martins LHDS, Lopes AS. How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans? Molecules 2021; 26:3759. [PMID: 34206169 DOI: 10.3390/molecules26133759] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 11/21/2022] Open
Abstract
In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.
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Chagas Junior GCA, Ferreira NR, Andrade EHDA, do Nascimento LD, de Siqueira FC, Lopes AS. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725. Molecules 2021; 26:molecules26020344. [PMID: 33440885 PMCID: PMC7827241 DOI: 10.3390/molecules26020344] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/28/2020] [Accepted: 12/02/2020] [Indexed: 02/08/2023] Open
Abstract
This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.
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Affiliation(s)
- Gilson Celso Albuquerque Chagas Junior
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil;
- Correspondence: (G.C.A.C.J.); (N.R.F.); (A.S.L.)
| | - Nelson Rosa Ferreira
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil;
- Correspondence: (G.C.A.C.J.); (N.R.F.); (A.S.L.)
| | - Eloisa Helena de Aguiar Andrade
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, Belém 66077-830, Brazil; (E.H.d.A.A.); (L.D.d.N.)
| | - Lidiane Diniz do Nascimento
- Laboratório Adolpho Ducke, Coordenação de Botânica, Museu Paraense Emílio Goeldi, Av. Perimetral, 1900, Terra Firme, Belém 66077-830, Brazil; (E.H.d.A.A.); (L.D.d.N.)
| | - Francilia Campos de Siqueira
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil;
| | - Alessandra Santos Lopes
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil;
- Correspondence: (G.C.A.C.J.); (N.R.F.); (A.S.L.)
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