Article Dans Une Revue Polish Journal of Food and Nutrition Sciences Année : 2024

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

Victoria Kadet
Lamine Samagaci
Hadja Ouattara
  • Fonction : Auteur
Jean-Marie Ahoussi
  • Fonction : Auteur
Yannick Ettien
  • Fonction : Auteur
Honoré Ouattara
  • Fonction : Auteur
Sébastien Niamké
  • Fonction : Auteur

Résumé

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 <i>Candida tropicalis</i>, a yeast strain known to enhance the cocoa fermentation process. By integrating <i>Candida tropicalis</i> 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 <i>Candida tropicalis</i>. 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 <i>Candida tropicalis</i>. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of <i>Candida tropicalis</i>, 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.

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Dates et versions

hal-04989322 , version 1 (13-03-2025)

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Victoria Kadet, Lamine Samagaci, Hadja Ouattara, Jean-Marie Ahoussi, Yannick Ettien, et al.. Cocoa Residues as Alternative Support for Freeze Drying of <i>Candida tropicalis</i> for Controlled Fermentation of Cocoa. Polish Journal of Food and Nutrition Sciences, 2024, 12 (5), pp.239-245. ⟨10.11648/j.jfns.20241205.15⟩. ⟨hal-04989322⟩
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