ReviewNutrients2019
Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Physicochemical Properties and Food Born Peptide Bioactivities of Fermented Cocoa Beans.TheScientificWorldJournal · 2026Article
- Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon.Scientific reports · 2025Article
- Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes.Frontiers in plant science · 2025Article
- Molecular Changes during Germination of Cocoa Beans, Part 1.Journal of agricultural and food chemistry · 2024Article
- Molecular Changes during Germination of Cocoa Beans, Part 2.Journal of agricultural and food chemistry · 2024Article
- Amino acid profile behavior during the fermentation of Criollo cocoa beans.Food chemistry: X · 2024Article
- Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (International journal of food science · 2024Article
- Targeting protein aggregation using a cocoa-bean shell extract to reduce α-synuclein toxicity in models of Parkinson's disease.Current research in food science · 2024Article
- Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate.Molecules (Basel, Switzerland) · 2023Article
- Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia.International journal of food science · 2023Article
- From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing.Foods (Basel, Switzerland) · 2021Review
- Cocoa (Foods (Basel, Switzerland) · 2021Article
- Cocoa, Chocolate, and Human Health.Nutrients · 2020Article
- In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans.Antioxidants (Basel, Switzerland) · 2019Article
- Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles.Journal of food science and technology · 2019Article
- Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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