Dados do Trabalho

Título

DECODING COCOA HONEY (Theobroma Cacao L.): AN INVESTIGATION OF SPONTANEOUS FERMENTATION

Introdução

Cocoa fermentation is pivotal in chocolate production, with cocoa honey, a byproduct of bean draining, undergoing spontaneous fermentation by autochthones microorganisms. Despite its acidity and high sugar content, uncontrolled cocoa honey fermentation poses challenges, leading to its widespread discard. The aim of this study is to investigate cocoa honey fermentation under different temperature and duration conditions.

Material e Métodos

Cocoa honey samples were collected and subjected to fermentation trials using a completely randomized design. Physicochemical parameters and metabolite concentrations were analyzed, with HPLC and GC-MS utilized to determine fermentation metabolites and volatile organic compounds, respectively. Experimental trials investigated the spontaneous fermentation of cocoa honey at varying temperatures, revealing significant pH variations indicative of physicochemical changes resulting from enzymatic and fermentative activities.

Resultados e Discussão

Initial pH ranged from 3.27 to 3.33 across temperatures, remaining stable up to 2 days, with subsequent significant differences observed. Carbon dioxide accumulation in samples lacking temperature control affected pH, emphasizing the importance of regulating carbon dioxide release during fermentation. Optimal temperatures for yeast-driven alcoholic fermentation were 25 °C to 35 °C, with delayed activity at 15 °C and limited at 45 °C. Gas chromatography identified volatile organic compounds (VOCs) associated with fermentation metabolites, including esters and ethanol. Esters indicative of lactic acid bacteria activity emerged after 4 days.

Conclusão

Findings underscore the impact of temperature on microbial dynamics and fermentation kinetics, providing valuable insights for effectively controlling fermentation processes. This knowledge not only ensures the preservation of cocoa honey quality but also opens avenues for utilizing this byproduct in food applications or optimizing fermentative processes. Such utilization contributes to the circular economy by reducing waste and offers a potential new source of income for small cocoa producers.