Search results for "Cocoa"
showing 8 items of 18 documents
Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass …
2018
The cocoa varieties Criollo, Forastero and Trinitario, which have different organoleptic properties, quite often are mixed together in cocoa-based products. The objective of this work was to develop a rapid method for the simultaneous determination of polyphenols (n = 35) and alkaloids (n = 2) in cocoa-based products by using the high throughput advantages provided by the Q Exactive Hybrid Quadrupole-Orbitrap Mass Spectrometer (FIRMS). The proposed procedure was optimized and validated in terms of selectivity and specificity (mass accuracy 0.990), accuracy (recovery range from 89.1 to 112.4%) and precision (relative standard deviation < 10%). The method was applied to 80 cocoa-based samples…
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
2021
AbstractCocoa bean shells were subjected to green extraction technologies, based on the absence of toxic organic solvents, to recover polyphenols; the extract was then encapsulated using a spray dryer and maltodextrin as coating agent. The best conditions observed in the spray drying tests (core-to-coating ratio 1:5; inlet temperature 150 °C; flow rate 6 ml min−1) were applied to produce the microcapsules used to enrich the same cocoa mass as the shells and processed for the preparation of the chocolate bars. Sensory analysis showed no significant differences between enriched chocolate bar and the unenriched reference one, except for the appearance. Both samples were then subjected to accel…
Inhibition of Ulcerative Colitis in Mice after Oral Administration of a Polyphenol-Enriched Cocoa Extract Is Mediated by the Inhibition of STAT1 and …
2011
We studied a polyphenol-enriched cocoa extract (PCE) with epicatechin, procyanidin B2, catechin, and procyanidin B1 as the major phenolics for its anti-inflammatory properties against dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) in mice. PCE reduced colon damage, with significant reductions in both the extent and the severity of the inflammation as well as in crypt damage and leukocyte infiltration in the mucosa. Analysis ex vivo showed clear decreases in the production of nitric oxide, cyclooxygenase-2, pSTAT-3, and pSTAT1α, with NF-κB p65 production being slightly reduced. Moreover, NF-κB activation was reduced in RAW 264.7 cells in vitro. In conclusion, the inhibitory eff…
Flavour release as a function of time in sugar matrices, in relation to the perception of their sweetness and taste
2002
Although instrumental or sensory analysis of food flavour profiles is often separated from gustatory studies, certain flavours may be classified as sweet, suggesting an interaction between flavour and aroma in sensory perception mechanisms. This paper contains information on the results of studies aimed at establishing dynamics of flavour and sweetness release in the course of their sensory perception during the mastication of sugar confectionery.
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
The impact of corporate social responsibility initiative on sustainable livelihood capitals of cocoa farmers in Ghana : a case study of cocoa livelih…
2015
The Cocoa Livelihood Programme (CLP), an initiative of corporate organizations in collaboration with the World Cocoa Foundation (WFC) in line with their corporate social responsibility (CSR), was introduced in Ghana by Solidaridad West Africa in the year 2009. This CSR initiative is to promote sustainable livelihoods of cocoa farmers. Qualitative research method of approach was used to examine the impact of the CLP on the livelihoods of participating cocoa farmers in the Ahafo Ano South District using the five capitals of the Sustainable Livelihood (SL) Framework. Two research questions were answered using thematic coding and analysis. The findings show that the cocoa livelihood programme (…
Governance of organic cocoa production : An analysis of EU regulation through the framework of multilevel governance
2022
Motivation While organic agriculture is seen as the best way to achieve sustainable agriculture, the question of how actors in the sector can help remains unresolved. This article seeks to contribute to the global determination to resolve environmental challenges through sustainable agricultural practices grounded in multilevel governance. Purpose The article examines existing regulations governing the production and importation of organic cocoa. Methods and approach Multilevel governance is used as a theoretical and methodological tool to examine the discursive and material struggles which challenge the promotion of organic cocoa, using a content analysis of European Union (EU) regulations…
Linking bean-to-bar to sustainable entrepreneurship
2017
The increasing growth and recognition of bean-to-bar chocolate production have led to some people calling it a ”movement” or ”revolution”. The entrepreneurs championing bean-to-bar assert that their approach provides better and innovative services to both cocoa farmers (growers) and consumers. In essence, they are meaningfully contributing to the sustainable transformation of the cocoa industry. Furthermore, researchers agree that a concept that combines elements from both sustainability and entrepreneurship is called sustainable entrepreneurship. Therefore, are bean-to-bar chocolate producers sustainable entrepreneurs? In an attempt to answer this question, this thesis explores the links b…