The Experts below are selected from a list of 573 Experts worldwide ranked by ideXlab platform
De Ab Andre Haan - One of the best experts on this subject based on the ideXlab platform.
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the influence of process parameters on gas assisted mechanical expression game of Cocoa nibs
Innovative Food Science and Emerging Technologies, 2007Co-Authors: M J Venter, Rachel Hink, N J M Kuipers, De Ab Andre HaanAbstract:It is known that increased Cocoa butter yields can be achieved with Gas Assisted Mechanical Expression (GAME) of Cocoa nibs when compared to conventional expression of Cocoa nibs [Venter, M.J., Willems, P., Kuipers, N.J.M. & de Haan, A.B. (2006). Gas Assisted Mechanical Expression of Cocoa butter from Cocoa nibs and edible oils from oilseeds. Journal of Supercritical Fluids, 37 (3), 350]. In a hydraulic press the GAME operation consists of a CO2 dissolution stage, a pressing stage and a depressurisation stage. In this work the influence of the process parameters involved with the pressing stage on the final Cocoa butter yield is investigated. All GAME experiments were performed with 10 MPa of CO2. It is shown that neither the mass of Cocoa nibs used, the duration of the pressing stage nor the mechanical pressure profile has a significant influence on the final Cocoa butter yield. The moisture content of the nibs determines the behaviour of the solid structure during the pressing stage, thereby determining the Cocoa butter yield that can be achieved as well as the speed with which it can be obtained. The maximum yield is obtained at a moisture content of 1.3 wt.% (wet basis). Lower moisture contents result in a faster compression of the cake. It is impossible to recover Cocoa butter with GAME at 100 °C when nibs with moisture contents higher than 5.5 wt.% are used due to the extrusion of the Cocoa Solids through the filter medium. Similar yields were obtained when Cocoa liquor and Cocoa nibs were used in GAME experiments at the same conditions. Lastly it is shown that higher yields can be achieved when multi-stage GAME is used instead of single stage GAME. An absolute increase in Cocoa butter yield of 7–10% was achieved when two-stage GAME was used instead of single stage GAME. - Industrial relevance - Cocoa butter is used as an ingredient in a number of popular foodstuffs, and continuous efforts are made by industry to improve the current Cocoa butter recovery processes. Hydraulic pressing is the most frequently used process for producing high quality Cocoa butter from Cocoa nibs. In GAME the Cocoa nibs are saturated with supercritical carbon dioxide prior to expression. GAME offers increased Cocoa butter yields compared to conventional expression of Cocoa nibs. The GAME process has been patented for screw presses, but no information is available on the effect different process parameters have on the performance of GAME in hydraulic presses. The objective of this study was to investigate several process parameters and their influence on GAME of Cocoa nibs in a hydraulic press in order to enable selection of the optimum process parameters.
Casteblanco, Javier Andrés - One of the best experts on this subject based on the ideXlab platform.
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TÉCNICAS DE REMEDIACIÓN DE METALES PESADOS CON POTENCIAL APLICACIÓN EN EL CULTIVO DE CACAO
2018Co-Authors: Casteblanco, Javier AndrésAbstract:El cacao (Theobroma cacao) a nivel mundial ha aumentado su área sembrada y rendimiento por hectárea, sin embargo actualmente los productores se enfrentan a una fuerte legislación emanada por la Unión Europea respecto a los contenidos máximos de plomo y cadmio que deben tener los chocolates que contienen una cantidad mayor o igual al 50% de sólidos de cacao. En base a una revisión de los trabajos realizados alrededor del mundo y que han sido publicados en los últimos tres años en bases de datos mundiales se presentan, en primera instancia, los problemas ocasionados en las personas por el consumo de alimentos contaminados por metales pesados y las rutas a través de las cuales se puede contaminar el cacao, desde su siembra hasta su procesamiento. A continuación y dando cumplimiento a el objetivo de la revisión se muestran las técnicas de remediación (fitoremediación y bioremediación) que han obtenido buenos resultados respecto a la limpieza de suelos contaminados o que evitan la traslocación de los contenidos de plomo y cadmio del suelo a varios cultivos de interés comercial para tener opciones de potencial aplicación en las zonas cacaoteras de Colombia o cualquier parte del mundo. De los resultados obtenidos se resalta la importancia que tiene la implementación de un sistema integrado de remediación de suelos que incluya la incorporación gradual de árboles nativos, plantas herbáceas, plantas acuáticas, biochar, bacterias y micorrizas arbusculares.// Cacao (Theobroma cacao) worldwide has increased its area sown and yield per hectare, however currently producers are facing strong legislation issued by the European Union regarding the maximum levels of lead and cadmium that must have chocolates that contain an amount greater than or equal to 50% Cocoa Solids. Based on a review of the work carried out around the world and published in the last three years in global databases are presented, in the first instance, the problems caused in people by the consumption of food contaminated by heavy metals and the routes through which the Cocoa can be contaminated, from its planting to its processing. The remediation techniques (phytoremediation and bioremediation) that have obtained good results regarding the cleaning of contaminated soils or that avoid the transfer of the contents of lead and cadmium from the soil to several Crops of commercial interest to have options of potential application in the cacao areas of Colombia or anywhere in the world. The results show the importance of implementing an integrated soil remediation system that includes the gradual incorporation of native trees, herbaceous plants, aquatic plants, biochar, bacteria and arbuscular mycorrhizae
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Técnicas de remediación de metales pesados con potencial aplicación en el cultivo de cacao.
'Salesian Polytechnic University of Ecuador', 2018Co-Authors: Casteblanco, Javier AndrésAbstract:Cacao (Theobroma cacao) worldwide has increased its area sown and yield per hectare, however currently producers are facing strong legislation issued by the European Union regarding the maximum levels of lead and cadmium that must have chocolates that contain an amount greater than or equal to 50% Cocoa Solids. Based on a review of the work carried out around the world and published in the last three years in global databases are presented, in the first instance, the problems caused in people by the consumption of food contaminated by heavy metals and the routes through which the Cocoa can be contaminated, from its planting to its processing. The remediation techniques (phytoremediationandbioremediation) that have obtained good results regarding the cleaning of contaminated soils or that avoid the transfer of the contents of lead and cadmium from the soil to several Crops of commercial interest to have options of potential application in the cacao areas of Colombia or anywhere in the world. The results show the importance of implementing an integrated soil remediation system that includes the gradual incorporation of native trees, herbaceous plants, aquatic plants, biochar, bacteria and arbuscular mycorrhizae. Keywords: Phytoremediation, bioremediation, lead, cadmiumO cacau (Theobroma cacao) no mundo todo aumentou a sua área cultivada e rendimento por hectare. No entanto, os produtores atualmente enfrentam uma legislação rigorosa emitida pela União Europeia quanto ao teor máximo de chumbo e cádmio que os chocolates devem ter, os quais contém uma quantidade maior ou igual ao 50% de sólidos de cacau.Baseados na revisão dos trabalhos realizados no mundo e publicados nos últimos três anos em bases de dados, primeiro são apresentados os problemas causados na saúde pelo consumo de alimentos contaminados por metais pesados e vias as quais o cacau pode ser contaminado, desde o cultivo até o processamento. A seguir com a revisão são apresentadas as técnicas de remediação (fitorremediação e biorremediação) que obtiveram bons resultados em relação à limpeza de solos contaminados ou que impediu a translocação dos conteúdos de chumbo e cádmio do solo para outros cultivos de interesse econômico com aplicação em áreas de cacau da Colômbia e outras zonas do mundo. A partir dos resultados obtidos, destaca-se a importância de implementar um sistema integrado de remediação de solo com incorporação gradual de árvores nativas, plantas herbáceas, plantas aquáticas, biochar, bactérias e micorrizas arbusculares.El cacao (Theobroma cacao) a nivel mundial ha aumentado su área sembrada y rendimiento por hectárea, sin embargo actualmente los productores se enfrentan a una fuerte legislación emanada por la Unión Europea respecto a los contenidos máximos de plomo y cadmio que deben tener los chocolates que contienen una cantidad mayor o igual al 50% de sólidos de cacao. En base a una revisión de los trabajos realizados alrededor del mundo y que han sido publicados en los últimos tres años en bases de datos mundiales se presentan en primera instancia los problemas ocasionados en las personas por el consumo de alimentos contaminados por metales pesados y las rutas a través de las cuales se puede contaminar el cacao, desde su siembra hasta su procesamiento. A continuación y dando cumplimiento a el objetivo de la revisión se muestran las técnicas de remediación (fitoremediación y bioremediación) que han obtenido buenos resultados respecto a la limpieza de suelos contaminados o que evitan la traslocación de los contenidos de plomo y cadmio del suelo a varios cultivos de interés comercial para tener opciones de potencial aplicación en las zonas cacaoteras de Colombia o cualquier parte del mundo. De los resultados obtenidos se resalta la importancia que tiene la implementación de un sistema integrado de remediación de suelos que incluya la incorporación gradual de árboles nativos, plantas herbáceas, plantas acuáticas, biochar, bacterias y micorrizas arbusculares
M J Venter - One of the best experts on this subject based on the ideXlab platform.
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the influence of process parameters on gas assisted mechanical expression game of Cocoa nibs
Innovative Food Science and Emerging Technologies, 2007Co-Authors: M J Venter, Rachel Hink, N J M Kuipers, De Ab Andre HaanAbstract:It is known that increased Cocoa butter yields can be achieved with Gas Assisted Mechanical Expression (GAME) of Cocoa nibs when compared to conventional expression of Cocoa nibs [Venter, M.J., Willems, P., Kuipers, N.J.M. & de Haan, A.B. (2006). Gas Assisted Mechanical Expression of Cocoa butter from Cocoa nibs and edible oils from oilseeds. Journal of Supercritical Fluids, 37 (3), 350]. In a hydraulic press the GAME operation consists of a CO2 dissolution stage, a pressing stage and a depressurisation stage. In this work the influence of the process parameters involved with the pressing stage on the final Cocoa butter yield is investigated. All GAME experiments were performed with 10 MPa of CO2. It is shown that neither the mass of Cocoa nibs used, the duration of the pressing stage nor the mechanical pressure profile has a significant influence on the final Cocoa butter yield. The moisture content of the nibs determines the behaviour of the solid structure during the pressing stage, thereby determining the Cocoa butter yield that can be achieved as well as the speed with which it can be obtained. The maximum yield is obtained at a moisture content of 1.3 wt.% (wet basis). Lower moisture contents result in a faster compression of the cake. It is impossible to recover Cocoa butter with GAME at 100 °C when nibs with moisture contents higher than 5.5 wt.% are used due to the extrusion of the Cocoa Solids through the filter medium. Similar yields were obtained when Cocoa liquor and Cocoa nibs were used in GAME experiments at the same conditions. Lastly it is shown that higher yields can be achieved when multi-stage GAME is used instead of single stage GAME. An absolute increase in Cocoa butter yield of 7–10% was achieved when two-stage GAME was used instead of single stage GAME. - Industrial relevance - Cocoa butter is used as an ingredient in a number of popular foodstuffs, and continuous efforts are made by industry to improve the current Cocoa butter recovery processes. Hydraulic pressing is the most frequently used process for producing high quality Cocoa butter from Cocoa nibs. In GAME the Cocoa nibs are saturated with supercritical carbon dioxide prior to expression. GAME offers increased Cocoa butter yields compared to conventional expression of Cocoa nibs. The GAME process has been patented for screw presses, but no information is available on the effect different process parameters have on the performance of GAME in hydraulic presses. The objective of this study was to investigate several process parameters and their influence on GAME of Cocoa nibs in a hydraulic press in order to enable selection of the optimum process parameters.
Michael R. A. Morgan - One of the best experts on this subject based on the ideXlab platform.
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flavanols and methylxanthines in commercially available dark chocolate a study of the correlation with nonfat Cocoa Solids
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Swen Langer, Lisa J Marshall, Michael R. A. MorganAbstract:Intake of flavanols, a subgroup of dietary polyphenols present in many fruits and vegetables, may be associated with health benefits, particularly with reducing the risk of coronary diseases. Cocoa and chocolate products are rich in flavanol monomers, oligomers, and polymers (procyanidins). This study used normal phase HPLC to detect, identify, and quantify epicatechin, catechin, total monomers, procyanidin oligomers and polymers in 14 commercially available chocolate bars. In addition, methylxanthines (theobromine and caffeine) were also quantified. Nonfat Cocoa Solids (NFCS) were determined both gravimetrically and by calculation from theobromine contents. The flavanol levels of 12 commonly consumed brands of dark chocolate have been quantified and correlated with % theobromine and % NFCS. Epicatechin comprised the largest fraction of total chocolate flavonoids, with the remainder being catechin and procyanidins. Calculated NFCS did not reflect epicatechin (R2 = 0.41) or total flavanol contents (R2 = 0....
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flavanols and methylxanthines in commercially available dark chocolate a study of the correlation with nonfat Cocoa Solids
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Swen Langer, Lisa J Marshall, Andrea J Day, Michael R. A. MorganAbstract:Intake of flavanols, a subgroup of dietary polyphenols present in many fruits and vegetables, may be associated with health benefits, particularly with reducing the risk of coronary diseases. Cocoa and chocolate products are rich in flavanol monomers, oligomers, and polymers (procyanidins). This study used normal phase HPLC to detect, identify, and quantify epicatechin, catechin, total monomers, procyanidin oligomers and polymers in 14 commercially available chocolate bars. In addition, methylxanthines (theobromine and caffeine) were also quantified. Nonfat Cocoa Solids (NFCS) were determined both gravimetrically and by calculation from theobromine contents. The flavanol levels of 12 commonly consumed brands of dark chocolate have been quantified and correlated with % theobromine and % NFCS. Epicatechin comprised the largest fraction of total chocolate flavonoids, with the remainder being catechin and procyanidins. Calculated NFCS did not reflect epicatechin (R(2) = 0.41) or total flavanol contents (R(2) = 0.49). Epicatechin (R(2) = 0.96) was a reliable marker of total flavanols, catechin (R(2) = 0.67) to a lesser extent. All dark chocolate tested contained higher levels of total flavanols (93.5-651.1 mg of epicatechin equiv/100 g of product) than a milk or a white "chocolate" (40.6 and 0.0 mg of epicatechin equiv/100 g, respectively). The amount and integrity of procyanidins often suffer in the manufacturing of chocolate, chiefly due to oxidation and alkalinization. In this study, the labeled Cocoa content of the chocolate did not always reflect analyzed levels of flavonoids. Increasingly, high % NFCS is being used commercially to reflect chocolate quality. If the flavanol content of chocolate is accepted to be a key determinant of health benefits, then continued monitoring of flavanol levels in commercially available chocolate products may be essential for consumer assurance.
David A Stuart - One of the best experts on this subject based on the ideXlab platform.
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Survey of Commercially Available Chocolate- and Cocoa-Containing Products in the United States. 2. Comparison of Flavan-3-ol Content with Nonfat Cocoa Solids, Total Polyphenols, and Percent Cacao
Journal of agricultural and food chemistry, 2009Co-Authors: Kenneth B Miller, N L Smith, C Y Lee, W. Jeffrey Hurst, Nancy Flannigan, David A StuartAbstract:A survey of a broad range of chocolate- and Cocoa-containing products marketed in the United States was conducted to provide a more detailed analysis of flavan-3-ol monomers, oligomers, and polymers, which can be grouped into a class of compounds called procyanidins. Samples consisted of the three or four top-selling products within the following six categories: natural Cocoa powder, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized for percent fat (% fat), percent nonfat Cocoa Solids (% NFCS), antioxidant level by ORAC, total polyphenols, epicatechin, catechin, total monomers, and flavan-3-ol oligomers and polymers (procyanidins). On a gram weight basis epicatechin and catechin content of the products follow in decreasing order: Cocoa powder > baking chocolate > dark chocolate = baking chips > milk chocolate > chocolate syrup. Analysis of the monomer and oligomer profiles within product categories shows there ar...
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antioxidant activity and polyphenol and procyanidin contents of selected commercially available Cocoa containing and chocolate products in the united states
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Kenneth B Miller, David A Stuart, N L Smith, C Y Lee, Nancy L Mchale, Judith A Flanagan, Jeffrey W HurstAbstract:In the United States, commercially available foods, including Cocoa and chocolate, are being marketed with statements referring to the level of antioxidant activity and polyphenols. For Cocoa-containing foods, there has been no comprehensive survey of the content of these and other chemistries. A survey of Cocoa and chocolate-containing products marketed in the United States was conducted to determine antioxidant activity and polyphenol and procyanidin contents. Commercially available samples consisted of the top market share products in each of the following six categories: natural Cocoa, unsweetened baking chocolate, dark chocolate, semisweet baking chips, milk chocolate, and chocolate syrup. Composite samples were characterized using four different methods: oxygen radical absorbance capacity (ORAC), vitamin C equivalence antioxidant capacity (VCEAC), total polyphenols, and procyanidins. All composite lots were further characterized for percent nonfat Cocoa Solids (NFCS) and percent fat. Natural Cocoas had the highest levels of antioxidant activities, total polyphenols, and procyanidins followed by baking chocolates, dark chocolates and baking chips, and finally milk chocolate and syrups. The results showed a strong linear correlation between NFCS and ORAC (R (2) = 0.9849), total polyphenols (R (2) = 0.9793), and procyanidins (R (2) = 0.946), respectively. On the basis of principal component analysis, 81.4% of the sample set was associated with NFCS, antioxidant activity, total polyphenols, and procyanidins. The results indicated that, regardless of the product category, NFCS were the primary factor contributing to the level of Cocoa antioxidants in the products tested. Results further suggested that differences in Cocoa bean blends and processing, with the possible exception of Dutching, are minor factors in determining the level of antioxidants in commercially available Cocoa-containing products in the United States.