Efecto de los campos electromagnéticos en la activación de cepas autóctonas del grano de cacao durante la fermentación controlada.

Abstract

Theobroma cacao CCN 51 has become popular for its high yield and pest resistance. However, its pronounced acidity and astringency pose a challenge to market acceptance. Conventional fermentation methods have had limited success in reducing these off-flavors. This study explores innovative techniques such as electromagnetic fields (EMF) and starter cultures to control the cocoa fermentation process. In controlled fermentation, several factors, field density and time, were evaluated in the variables: pH, temperature, humidity, growth, metagenomics, fermentative performance and sensory quality. The fermented cocoa beans of the CCN– 51 and Nacional varieties were also subjected to gamma irradiation for Raman analysis. The strongest signals in the Raman spectra corresponded to lipids. A wide range of sensory attributes varied depending on radiation dose and strain. The EMF directly influenced the microbial species, fermentation performance, and sensory characteristics of the grains. Lower densities showed positive effects on the sensory profile, while higher densities produced contrasting results. It is hypothesized that the observed effects arise from the stimulation of growth, microbial activity, and enzyme activity induced by EMF. Further research is required to obtain a comprehensive understanding of the mechanisms underlying the influence of EMF on the microbial populations of cocoa beans. It is essential for the production of premium chocolate products.