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

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 prote...

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Autores principales: Rawel, Harshadrai M., Huschek, Gerd, Sagu, Sorel Tchewonpi, Homann, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413064/
https://www.ncbi.nlm.nih.gov/pubmed/30791360
http://dx.doi.org/10.3390/nu11020428
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author Rawel, Harshadrai M.
Huschek, Gerd
Sagu, Sorel Tchewonpi
Homann, Thomas
author_facet Rawel, Harshadrai M.
Huschek, Gerd
Sagu, Sorel Tchewonpi
Homann, Thomas
author_sort Rawel, Harshadrai M.
collection PubMed
description 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.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.
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spelling pubmed-64130642019-04-09 Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing Rawel, Harshadrai M. Huschek, Gerd Sagu, Sorel Tchewonpi Homann, Thomas Nutrients Review 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.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods. MDPI 2019-02-19 /pmc/articles/PMC6413064/ /pubmed/30791360 http://dx.doi.org/10.3390/nu11020428 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Rawel, Harshadrai M.
Huschek, Gerd
Sagu, Sorel Tchewonpi
Homann, Thomas
Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title_full Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title_fullStr Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title_full_unstemmed Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title_short Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing
title_sort cocoa bean proteins—characterization, changes and modifications due to ripening and post-harvest processing
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413064/
https://www.ncbi.nlm.nih.gov/pubmed/30791360
http://dx.doi.org/10.3390/nu11020428
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