Licuefacción de la manteca de cacao fino de aroma mediante hidrolisis enzimática, utilizando lipasa producida por Aspergillus niger

Abstract

The aim of this study was to evaluate the physicochemical and functional behavior of cocoa (Theobroma cacao L.) beans and mucilage, as well as to determine the effect of enzymatic hydrolysis on cocoa butter obtained through alcoholic-acetic fermentation and mechanical screw pressing. The initial characterization revealed significant differences between the two fractions: the mucilage exhibited higher levels of soluble solids (18.08 °Brix), moisture content (72.15%), and titratable acidity (0.76%), whereas the bean showed greater ash content (5.15%) and a higher pH value (5.68), indicating a functional differentiation relevant to food applications. Cocoa butter was recovered from fermented beans and subjected to increasing concentrations of lipase enzyme (Aspergillus niger) to induce hydrolysis. The treatments resulted in statistically significant differences (p < 0.05) across all evaluated parameters: acidity, viscosity, smoke point, total polyphenol content (TPC), and antioxidant capacity (AC). An intermediate enzyme concentration, corresponding to treatment T1 (0.20 g/L), notably improved the functional properties, yielding the highest polyphenol concentration (0.466 mg GAE/g) and antioxidant activity (0.211 mg TEAC/g), suggesting enhanced release of bioactive metabolites. Lipase activity also significantly reduced system viscosity, promoting a more fluid texture. In conclusion, controlled enzymatic hydrolysis of cocoa butter represents an effective strategy to enhance its functional properties and expand its applicability in high-value nutritional food formulations.