Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

Nutrients
Harshadrai M RawelThomas Homann

Abstract

The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The "state of the art" suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e...Continue Reading

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Citations

Mar 11, 2020·Nutrients·Benno F Zimmermann, Sabine Ellinger
May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Jun 7, 2019·Journal of Food Science and Technology·Germaine Audrey Ngouambe TchouatcheuNicolas Niemenak
Aug 19, 2021·Journal of the Science of Food and Agriculture·Yei-Kheng TeeNing-Geng Ong

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Methods Mentioned

BETA
electrophoresis
glycosylation

Software Mentioned

Mascot
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