Cocoa Residues as Alternative Support for Freeze Drying of <i>Candida tropicalis</i> for Controlled Fermentation of Cocoa

Victoria Kadet; Lamine Samagaci; Hadja Ouattara; Jean-Marie Ahoussi; Yannick Ettien; Honoré Ouattara; Marc Lemaire; Sébastien Niamké

doi:doi:10.11648/j.jfns.20241205.15

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Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa

Victoria Kadet^*

, Lamine Samagaci

, Hadja Ouattara, Jean-Marie Ahoussi, Yannick Ettien, Honoré Ouattara, Marc Lemaire, Sébastien Niamké

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 5)

Received: 9 July 2024 Accepted: 2 September 2024 Published: 26 September 2024

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Abstract

Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.

Published in	Journal of Food and Nutrition Sciences (Volume 12, Issue 5)
DOI	10.11648/j.jfns.20241205.15
Page(s)	239-245
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Support, Freeze-Drying, Yeast, Cocoa Residues

References

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APA Style

Kadet, V., Samagaci, L., Ouattara, H., Ahoussi, J., Ettien, Y., et al. (2024). Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. Journal of Food and Nutrition Sciences, 12(5), 239-245. https://doi.org/10.11648/j.jfns.20241205.15

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ACS Style

Kadet, V.; Samagaci, L.; Ouattara, H.; Ahoussi, J.; Ettien, Y., et al. Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. J. Food Nutr. Sci. 2024, 12(5), 239-245. doi: 10.11648/j.jfns.20241205.15

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AMA Style

Kadet V, Samagaci L, Ouattara H, Ahoussi J, Ettien Y, et al. Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. J Food Nutr Sci. 2024;12(5):239-245. doi: 10.11648/j.jfns.20241205.15

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@article{10.11648/j.jfns.20241205.15,
  author = {Victoria Kadet and Lamine Samagaci and Hadja Ouattara and Jean-Marie Ahoussi and Yannick Ettien and Honoré Ouattara and Marc Lemaire and Sébastien Niamké},
  title = {Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {5},
  pages = {239-245},
  doi = {10.11648/j.jfns.20241205.15},
  url = {https://doi.org/10.11648/j.jfns.20241205.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241205.15},
  abstract = {Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.
},
 year = {2024}
}

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TY  - JOUR
T1  - Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa

AU  - Victoria Kadet
AU  - Lamine Samagaci
AU  - Hadja Ouattara
AU  - Jean-Marie Ahoussi
AU  - Yannick Ettien
AU  - Honoré Ouattara
AU  - Marc Lemaire
AU  - Sébastien Niamké
Y1  - 2024/09/26
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241205.15
DO  - 10.11648/j.jfns.20241205.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 239
EP  - 245
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241205.15
AB  - Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.

VL  - 12
IS  - 5
ER  -

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Author Information

Victoria Kadet

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire

Contact Email

http://orcid.org/0009-0004-7428-3856
Lamine Samagaci

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire

http://orcid.org/0009-0004-0801-0366
Hadja Ouattara

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire
Jean-Marie Ahoussi

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire
Yannick Ettien

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire
Honoré Ouattara

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire
Marc Lemaire

Microorganism, Pathogeny and Adaptation Laboratory, Claude Bernard of Lyon University, Lyon, France
Sébastien Niamké

Biotechnology Laboratory, UFR Biosciences, Félix Houphouët-Boigny University, Abidjan, Côte d'Ivoire

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Plain Text BibTeX RIS

APA Style

Kadet, V., Samagaci, L., Ouattara, H., Ahoussi, J., Ettien, Y., et al. (2024). Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. Journal of Food and Nutrition Sciences, 12(5), 239-245. https://doi.org/10.11648/j.jfns.20241205.15

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ACS Style

Kadet, V.; Samagaci, L.; Ouattara, H.; Ahoussi, J.; Ettien, Y., et al. Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. J. Food Nutr. Sci. 2024, 12(5), 239-245. doi: 10.11648/j.jfns.20241205.15

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AMA Style

Kadet V, Samagaci L, Ouattara H, Ahoussi J, Ettien Y, et al. Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa. J Food Nutr Sci. 2024;12(5):239-245. doi: 10.11648/j.jfns.20241205.15

Copy | Download

@article{10.11648/j.jfns.20241205.15,
  author = {Victoria Kadet and Lamine Samagaci and Hadja Ouattara and Jean-Marie Ahoussi and Yannick Ettien and Honoré Ouattara and Marc Lemaire and Sébastien Niamké},
  title = {Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {5},
  pages = {239-245},
  doi = {10.11648/j.jfns.20241205.15},
  url = {https://doi.org/10.11648/j.jfns.20241205.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241205.15},
  abstract = {Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa

AU  - Victoria Kadet
AU  - Lamine Samagaci
AU  - Hadja Ouattara
AU  - Jean-Marie Ahoussi
AU  - Yannick Ettien
AU  - Honoré Ouattara
AU  - Marc Lemaire
AU  - Sébastien Niamké
Y1  - 2024/09/26
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241205.15
DO  - 10.11648/j.jfns.20241205.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 239
EP  - 245
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241205.15
AB  - Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.

VL  - 12
IS  - 5
ER  -

Copy | Download