Efecto de la aplicación de diferentes tipos de fermentación en la estabilidad de la grasa del cacao

Abstract

The fermentation of cocoa almonds is a key process in determining their final quality, affecting physicochemical parameters such as pH, acidity, turbidity, and the oxidative stability of cocoa butter. In this study, the effect of three types of fermentation-spontaneous, alcoholic-acetic with molasses, and lactic with molasses and Lactiplantibacillus plantarum was evaluated to identify the most efficient treatment for obtaining butter with greater stability and lower susceptibility to oxidation. Fine-aroma cocoa almonds were subjected to fermentation under controlled conditions, followed by drying and roasting. The butter extraction was carried out using a mechanical extruder, and physicochemical analyses were performed to evaluate changes in its composition. Soluble solids content, pH, acidity, turbidity, and oxidation levels were determined. Turbidity measurements were taken using a UV-Visible spectrophotometer at 340 nm, while oxidation was assessed after a controlled temperature storage period. The results showed that fermentation directly influences cocoa butter quality. Spontaneous fermentation resulted in higher turbidity and lower extractable fat content. In contrast, alcoholic-acetic fermentation and lactic fermentation with L. plantarum led to a reduction in turbidity and an increase in the amount of extracted butter, suggesting that these processes improve yield efficiency and final product purity. Statistical analysis (ANOVA) revealed significant differences between treatments regarding the oxidative stability of cocoa butter (p = 0.00698), indicating that the type of fermentation affects oxidation resistance. The coefficient of determination (R² = 0.5212) showed that approximately 52.12% of the variability in oxidation is due to the type of fermentation applied. These results indicate that fermentation can be used as a tool to enhance the stability of cocoa butter, optimizing its quality and commercial potential. This study provides valuable information on the influence of the fermentation process on cocoa butter and its oxidative stability. The findings may contribute to the development of controlled fermentation methodologies that promote the production of high-quality cocoa, with applications in both the food and cosmetic industries. Additionally, these results could be useful for optimizing fermentation processes at an industrial level and improving the competitiveness of Ecuadorian cocoa in the international market.