ArticleFoods (Basel, Switzerland)2026
Effects of Partial Pulp Removal on Microbial Dynamics and Metabolite Profiles During On-Farm Cocoa Fermentation.
Gilson C A Chagas-Junior, Nelson Rosa Ferreira, Paulo Túlio de Souza Silveira, Anderson Moraes da Silva, Diego Assis das Graças, Artur Silva, Braian Saimon Frota da Silva, Dominic Wimmer, Priscilla Efraim, Alessandra Santos Lopes
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
2 · The registryThe trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
10 authors.
Gilson C A Chagas-JuniorGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Campus Guamá, Belém 66075-110, PA, Brazil.ORCID 0000-0002-0241-6662 Nelson Rosa FerreiraGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Campus Guamá, Belém 66075-110, PA, Brazil.ORCID 0000-0001-6821-6199 Paulo Túlio de Souza SilveiraLaboratory of Fruits and Vegetables, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Campinas 13083-862, SP, Brazil.ORCID 0000-0002-7607-0561 Anderson Moraes da SilvaBiological Engineering Laboratory (ENGEBIO), Innovation Space, Guamá Science and Technology Park, Belém 66075-110, PA, Brazil.ORCID 0000-0002-6074-8737 Diego Assis das GraçasBiological Engineering Laboratory (ENGEBIO), Innovation Space, Guamá Science and Technology Park, Belém 66075-110, PA, Brazil.
Artur SilvaBiological Engineering Laboratory (ENGEBIO), Innovation Space, Guamá Science and Technology Park, Belém 66075-110, PA, Brazil.
Braian Saimon Frota da SilvaGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Campus Guamá, Belém 66075-110, PA, Brazil.ORCID 0000-0001-9863-7672 Dominic WimmerFraunhofer Institut für Verfahrenstechnik und Verpackung IVV, 85354 Freising, Germany.ORCID 0009-0008-8836-2589 Priscilla EfraimLaboratory of Fruits and Vegetables, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (Unicamp), Campinas 13083-862, SP, Brazil.ORCID 0000-0003-4411-4731 Alessandra Santos LopesGraduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Campus Guamá, Belém 66075-110, PA, Brazil.ORCID 0000-0002-8584-5859 Funding
Amazon Research Foundation 051/2024Amazon Research Foundation 148/2023Federal Ministry for Economic Affairs and Energy 01IF00371EFundação de Amparo à Pesquisa do Estado de São Paulo 2022/10179-7National Council for Scientific and Technological Development 445350/2024-5
6 · The paper itselfAbstract
Partial cocoa pulp removal may modify substrate availability and affect microbial and metabolic dynamics during fermentation. This study evaluated the effects of beans with pulp and depulped beans on microbial dynamics and metabolite profiles during on-farm cocoa fermentation. Three treatments were evaluated for 144 h: CT, 100% beans with pulp; TA, 75% beans with pulp and 25% depulped beans; and TB, 50% beans with pulp and 50% depulped beans. Physicochemical parameters, culturable microbial populations, selected microbial isolates, sugars, and organic acids were analyzed throughout fermentation. Partial pulp removal was associated with differences in sugar and organic acid profiles, while temperature, pH, and titratable acidity showed the characteristic temporal progression of cocoa fermentation, with significant differences among treatments and fermentation times.
Indexed as
bacteriachocolatefermentationSaccharomyces cerevisiaeTheobroma cacaoyeasts
Identifiers
PMID42737219
PMCPMC13565043
What OpenQuestion holds
Textmetadata
Read underepoch 390