Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
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DOI：
10.3390/foods9040520
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发表时间：
2020-04-01
期刊：
影响因子：
5.2
通讯作者：
Chaves-Lopez, Clemencia
中科院分区：
文献类型：
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作者：
Delgado-Ospina, Johannes;Daniela Di Mattia, Carla;Chaves-Lopez, Clemencia
研究了发酵Criollo可可豆和壳的微生物区系组成、生物活性物质(生物胺、多酚、花青素和黄烷醇)的含量和形态，以及pH值、色泽、抗氧化和还原特性。分析是在发酵和干燥(T1)和两个热烘焙过程(T2,120℃，22分钟；T3,135℃，15分钟)之后进行的。发酵和干燥做法影响了豆类和贝壳的微生物区系，解释了生物胺(BAS)含量的巨大变异性。少数样品中含有肠杆菌科细菌，平均每克菌落数为10(3)个菌落形成单位(CFU g(-1))，主要分布在贝壳中，乳杆菌属(Lactobacillusspp.)几乎在所有样品中都能观察到，贝壳中的菌落数最高，平均值为10(4)cfu g(-1)。在T1之后，总的bas含量被发现在4.9除以127.1 mg kg(Dfw)(-1)的范围内；值得注意的是，在发酵的可可豆中存在身体胺和组胺，这是以前从未报道过的。经T2热处理后总bas含量增加60%，经t3处理后增加21%，与组胺(ss=0.75)有较强的相关性(p<；0.05)，与亚精胺(ss=0.58)、精胺(ss=0.50)、身体碱(ss=0.47)和5-羟色胺(ss=0.40)的相关性较弱。与未烘烤的样品相比，烘烤处理的T3引起了5-羟色胺的降解(平均降低了93%)。然而，在非令人震惊的浓度(例如，组胺：N.D.除以59.8 mg kg(DFW)(-1)；酪胺：N.D.)中检测到bas。除以26.5毫克公斤(DFW)(-1))。用主成分分析评价BAS水平的变化。PC1和PC2分别解释了84.9%和4.5%的数据方差。抗氧化性、还原性、多酚含量和bas对PC1有负面影响，烘烤过程中多酚和BA含量增加，而花青素、儿茶素和表儿茶素对PC1有正影响。
The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and shells. The analyses were conducted after fermentation and drying (T1) and after two thermal roasting processes (T2, 120 degrees C for 22 min; T3, 135 degrees C for 15 min). The fermentation and drying practices affected the microbiota of beans and shells, explaining the great variability of biogenic amines (BAs) content. Enterobacteriaceae were counted in a few samples with average values of 10(3) colony forming units per gram (CFU g(-1)), mainly in the shell, while Lactobacillus spp. was observed in almost all the samples, with the highest count in the shell with average values of 10(4) CFU g(-1). After T1, the total BAs content was found to be in a range of 4.9 divided by 127.1 mg kg(DFW)(-1); what was remarkable was the presence of cadaverine and histamine, which have not been reported previously in fermented cocoa beans. The total BAs content increased 60% after thermal treatment T2, and of 21% after processing at T3, with a strong correlation (p < 0.05) for histamine (ss = 0.75) and weakly correlated for spermidine (ss = 0.58), spermine (ss = 0.50), cadaverine (ss = 0.47) and serotonine (ss = 0.40). The roasting treatment of T3 caused serotonin degradation (average decrease of 93%) with respect to unroasted samples. However, BAs were detected in a non-alarming concentration (e.g., histamine: n.d divided by 59.8 mg kg(DFW)(-1); tyramine: n.d. divided by 26.5 mg kg(DFW)(-1)). Change in BAs level was evaluated by principal component analysis. PC1 and PC2 explained 84.9% and 4.5% of data variance, respectively. Antioxidant and reducing properties, polyphenol content and BAs negatively influenced PC1 with both polyphenols and BA increasing during roasting, whereas PC1 was positively influenced by anthocyanins, catechin and epicatechin.