The Experts below are selected from a list of 6261 Experts worldwide ranked by ideXlab platform
Ewa Nebesny - One of the best experts on this subject based on the ideXlab platform.
-
Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from Cocoa Beans of different Theobroma cacao L. groups
European Food Research and Technology, 2019Co-Authors: Joanna Oracz, Ewa NebesnyAbstract:This study explored the effects of roasting parameters on the yield, proximal composition, free phenolic compounds content, CIE L * a * b * color characteristics, browning index, fluorescence intensity, and molecular weight distribution of high-molecular-weight (HMW) melanoidin fractions isolated by dialysis (> 12.4 kDa) from Cocoa Beans of three Theobroma cacao L. types. The Beans were roasted at four temperatures (110, 120, 135, and 150 °C) and two relative air humidity levels (RH 0.3 and 5.0%). To understand how roasting conditions affect the physicochemical properties of HMW fractions, changes in the content of carbohydrates, proteins, lipids, and phenolic compounds were determined for the tested Cocoa Beans. The yields of HMW products decreased after thermal processing at 110 and 120 °C, but increased at 135 and 150 °C. It was found that the applied roasting temperatures and RH levels caused a significant decline in carbohydrates, proteins, and free phenolic compounds in all HMW fractions obtained from Cocoa Beans. Roasting led to a considerable decrease CIE lightness. In addition, degree of browning and fluorescence intensity of HMW fractions tended to increase with increasing thermal treatment temperature. High-performance size-exclusion chromatography revealed that roasting led to significant changes in the molecular weight distribution of HMW fractions.
-
the content of polyphenolic compounds in Cocoa Beans theobroma cacao l depending on variety growing region and processing operations a review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Joanna Oracz, Dorota żyzelewicz, Ewa NebesnyAbstract:Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and antifree radical activity of Cocoa Beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of Cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of Cocoa Beans and Cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of Cocoa Beans negatively affects the content of polyphenolic compounds.
-
influence of roasting conditions on the biogenic amine content in Cocoa Beans of different theobroma cacao cultivars
Food Research International, 2014Co-Authors: Joanna Oracz, Ewa NebesnyAbstract:Abstract The objective of this study was to investigate how roasting process conditions affected the content of biogenic amines in Cocoa Beans of different Theobroma cacao varieties. The raw Cocoa Beans were roasted at four different temperatures (ranging from 110 °C to 150 °C) and three different air humidities (0.3% to 5.0%). Roasting process may significantly modify the profile and levels of biogenic amines. Tyramine was the most abundant amine in raw Cocoa Beans, followed by tryptamine and 2-phenylethylamine. Serotonin and dopamine were presented only in small amounts. However, it was found that roasted Cocoa Beans contained mainly 2-phenylethylamine, followed by tyramine, tryptamine, serotonin and dopamine. Parameters of roasting have a significant effect on the levels of each amine in all types of roasted Beans. The highest amount of biogenic amines was observed in the samples roasted at the highest temperatures and in the air with increased humidity. In addition, the results revealed that the cacao cultivars significantly affect the levels of biogenic amines.
Michael Hinneh - One of the best experts on this subject based on the ideXlab platform.
-
assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some maillard reaction related flavor volatiles in forastero Cocoa Beans
Food Research International, 2018Co-Authors: Michael Hinneh, Evangeline Semanhyia, Davy Van De Walle, Ann De Winne, Daylan A Tzompasosa, Gustavo Luis Leonardo Scalone, Bruno De Meulenaer, Kathy MessensAbstract:The practice of pod storage (PS) has been applied in many Cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of Cocoa Beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian Cocoa Beans. Flavor analysis was also conducted on equally roasted pod stored Cocoa Beans. Through visual assessment of the pods, pulp and Beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochemical and physical changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed. Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly proportional to the duration of PS, within the framework of this study, a significant difference (p < .05) was only observed in the case of extended duration (7 days). Overall, 7 PS seemed to have enhanced the formation of more volatiles. This was followed by 0 PS and finally 3 PS. Suggestively, these findings could provide some indications in explaining the typical flavor profiles of the Ghanaian Cocoa Beans, considering the fact that 87.8% of Ghanaian farmers adhere to this practice. Meanwhile, for the chocolate industry, the surging demand for Cocoa/chocolate products exhibiting unique flavors, could be partly addressed by adopting PS as a tool for varietizing the flavor capacity of "bulk" Cocoa through the expression or suppression of specific flavor precursors in the raw material on the farm level, which comes with almost no additional cost.
Joanna Oracz - One of the best experts on this subject based on the ideXlab platform.
-
in vitro antioxidant activity and ftir characterization of high molecular weight melanoidin fractions from different types of Cocoa Beans
Antioxidants, 2019Co-Authors: Joanna Oracz, Dorota ZyzelewiczAbstract:Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted Cocoa Beans of Criollo, Forastero, and Trinitario Beans cultivated in various area. In vitro antioxidant properties of all studied HMW Cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH• and ABTS•+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW Cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of Cocoa Beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW Cocoa fractions isolated from Cocoa Beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.
-
Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from Cocoa Beans of different Theobroma cacao L. groups
European Food Research and Technology, 2019Co-Authors: Joanna Oracz, Ewa NebesnyAbstract:This study explored the effects of roasting parameters on the yield, proximal composition, free phenolic compounds content, CIE L * a * b * color characteristics, browning index, fluorescence intensity, and molecular weight distribution of high-molecular-weight (HMW) melanoidin fractions isolated by dialysis (> 12.4 kDa) from Cocoa Beans of three Theobroma cacao L. types. The Beans were roasted at four temperatures (110, 120, 135, and 150 °C) and two relative air humidity levels (RH 0.3 and 5.0%). To understand how roasting conditions affect the physicochemical properties of HMW fractions, changes in the content of carbohydrates, proteins, lipids, and phenolic compounds were determined for the tested Cocoa Beans. The yields of HMW products decreased after thermal processing at 110 and 120 °C, but increased at 135 and 150 °C. It was found that the applied roasting temperatures and RH levels caused a significant decline in carbohydrates, proteins, and free phenolic compounds in all HMW fractions obtained from Cocoa Beans. Roasting led to a considerable decrease CIE lightness. In addition, degree of browning and fluorescence intensity of HMW fractions tended to increase with increasing thermal treatment temperature. High-performance size-exclusion chromatography revealed that roasting led to significant changes in the molecular weight distribution of HMW fractions.
-
the content of polyphenolic compounds in Cocoa Beans theobroma cacao l depending on variety growing region and processing operations a review
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Joanna Oracz, Dorota żyzelewicz, Ewa NebesnyAbstract:Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and antifree radical activity of Cocoa Beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of Cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of Cocoa Beans and Cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of Cocoa Beans negatively affects the content of polyphenolic compounds.
-
influence of roasting conditions on the biogenic amine content in Cocoa Beans of different theobroma cacao cultivars
Food Research International, 2014Co-Authors: Joanna Oracz, Ewa NebesnyAbstract:Abstract The objective of this study was to investigate how roasting process conditions affected the content of biogenic amines in Cocoa Beans of different Theobroma cacao varieties. The raw Cocoa Beans were roasted at four different temperatures (ranging from 110 °C to 150 °C) and three different air humidities (0.3% to 5.0%). Roasting process may significantly modify the profile and levels of biogenic amines. Tyramine was the most abundant amine in raw Cocoa Beans, followed by tryptamine and 2-phenylethylamine. Serotonin and dopamine were presented only in small amounts. However, it was found that roasted Cocoa Beans contained mainly 2-phenylethylamine, followed by tyramine, tryptamine, serotonin and dopamine. Parameters of roasting have a significant effect on the levels of each amine in all types of roasted Beans. The highest amount of biogenic amines was observed in the samples roasted at the highest temperatures and in the air with increased humidity. In addition, the results revealed that the cacao cultivars significantly affect the levels of biogenic amines.
Kathy Messens - One of the best experts on this subject based on the ideXlab platform.
-
assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some maillard reaction related flavor volatiles in forastero Cocoa Beans
Food Research International, 2018Co-Authors: Michael Hinneh, Evangeline Semanhyia, Davy Van De Walle, Ann De Winne, Daylan A Tzompasosa, Gustavo Luis Leonardo Scalone, Bruno De Meulenaer, Kathy MessensAbstract:The practice of pod storage (PS) has been applied in many Cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of Cocoa Beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian Cocoa Beans. Flavor analysis was also conducted on equally roasted pod stored Cocoa Beans. Through visual assessment of the pods, pulp and Beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochemical and physical changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed. Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly proportional to the duration of PS, within the framework of this study, a significant difference (p < .05) was only observed in the case of extended duration (7 days). Overall, 7 PS seemed to have enhanced the formation of more volatiles. This was followed by 0 PS and finally 3 PS. Suggestively, these findings could provide some indications in explaining the typical flavor profiles of the Ghanaian Cocoa Beans, considering the fact that 87.8% of Ghanaian farmers adhere to this practice. Meanwhile, for the chocolate industry, the surging demand for Cocoa/chocolate products exhibiting unique flavors, could be partly addressed by adopting PS as a tool for varietizing the flavor capacity of "bulk" Cocoa through the expression or suppression of specific flavor precursors in the raw material on the farm level, which comes with almost no additional cost.
Ernest Teye - One of the best experts on this subject based on the ideXlab platform.
-
Novel Prediction of Total Fat Content in Cocoa Beans by FT-NIR Spectroscopy Based on Effective Spectral Selection Multivariate Regression
Food Analytical Methods, 2014Co-Authors: Ernest Teye, Xingyi HuangAbstract:Total fat content is a major quality parameter that chocolate manufactures consider when selecting Cocoa Beans. This paper attempted the feasibility of measuring total fat content in Cocoa Beans by using Fourier transform near-infrared (FT-NIR) spectroscopy based on a novel systematic study on efficient spectral variables selection multivariate regression. After the efficient spectra interval selection by synergy interval partial least squares (Si-PLS), the data were treated with support vector machine regression (SVMR) leading to synergy interval support vector machine regression (Si-SVMR). Experimental results showed that the model based on the novel Si-SVMR algorithm was superior to the others. The optimum results were assessed by root-mean-square error of prediction (RMSEP) and correlation coefficient (R pre) in the prediction set. The performance of Si-SVMR model was RMSEP = 0.015 and R pre = 0.9708. This study has demonstrated that the total fat content in Cocoa Beans could rapidly be predicted by FT-NIR spectroscopy and Si-SVMR technique. The novel strength and accuracy of Si-SVMR in contrast to other multivariate algorithms has been derived.
-
rapid differentiation of ghana Cocoa Beans by ft nir spectroscopy coupled with multivariate classification
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2013Co-Authors: Ernest Teye, Xingyi Huang, Huang Dai, Quansheng ChenAbstract:Quick, accurate and reliable technique for discrimination of Cocoa Beans according to geographical origin is essential for quality control and traceability management. This current study presents the application of Near Infrared Spectroscopy technique and multivariate classification for the differentiation of Ghana Cocoa Beans. A total of 194 Cocoa bean samples from seven Cocoa growing regions were used. Principal component analysis (PCA) was used to extract relevant information from the spectral data and this gave visible cluster trends. The performance of four multivariate classification methods: Linear discriminant analysis (LDA), K-nearest neighbors (KNN), Back propagation artificial neural network (BPANN) and Support vector machine (SVM) were compared. The performances of the models were optimized by cross validation. The results revealed that; SVM model was superior to all the mathematical methods with a discrimination rate of 100% in both the training and prediction set after preprocessing with Mean centering (MC). BPANN had a discrimination rate of 99.23% for the training set and 96.88% for prediction set. While LDA model had 96.15% and 90.63% for the training and prediction sets respectively. KNN model had 75.01% for the training set and 72.31% for prediction set. The non-linear classification methods used were superior to the linear ones. Generally, the results revealed that NIR Spectroscopy coupled with SVM model could be used successfully to discriminate Cocoa Beans according to their geographical origins for effective quality assurance.