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

1
Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Potsdam, Germany
2
IGV-Institut für Getreideverarbeitung GmbH, Arthur-Scheunert-Allee 40/41, D-14558 Nuthetal OT Bergholz-Rehbrücke, Germany
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(2), 428; https://doi.org/10.3390/nu11020428
Received: 31 January 2019 / Revised: 14 February 2019 / Accepted: 15 February 2019 / Published: 19 February 2019
(This article belongs to the Special Issue Cocoa, Chocolate and Human Health)
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Abstract

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. View Full-Text
Keywords: cocoa processing; cocoa proteins; classification; extraction and characterization methods; fermentation-related enzymes; bioactive peptides; heath potentials; protein–phenol interactions cocoa processing; cocoa proteins; classification; extraction and characterization methods; fermentation-related enzymes; bioactive peptides; heath potentials; protein–phenol interactions
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Rawel, H.M.; Huschek, G.; Sagu, S.T.; Homann, T. Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing. Nutrients 2019, 11, 428.

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