The impact of fermentation on the distribution of cadmium in cacao beans
A large fraction of the South-American cacao production is affected by new cadmium (Cd) regulations in cacao. This work was set up to characterize the distribution and speciation of Cd within the cacao fruit and to monitor potential Cd redistribution during cacao fermentation. In cacao fruits from four locations, Cd concentrations decreased with testa > nib ∼placenta ∼pod husk > mucilage. The distribution of Cd within cacao beans was successfully visualized using laser ablation inductively coupled plasma spectrometry (LA-ICP-MS) and confirmed higher Cd concentrations in the testa than in the nib. Speciation analysis by X-ray absorption spectroscopy (XANES) of unfermented cacao beans revealed that Cd was bound to O/N-ligands in both nib and testa. Fermentation induced an outward Cd migration from the nibs to the testa, i.e. against the total concentration gradient. This migration occurred only if the fermentation was sufficiently extensive to decrease the pH in the nib to <5.0, likely as a result of increased Cd mobility due to organic acid penetration into the nibs. The change in dry weight based nib Cd concentrations during fermentation was, on average, a factor 1.3 decrease. We propose that nib Cd can be reduced if the nib pH is sufficiently acidified during fermentation. However, a balance must be found between flavor development and Cd removal since extreme acidity is detrimental for cacao flavor.
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Subjects: | Q03 - Contamination et toxicologie alimentaires, Q04 - Composition des produits alimentaires, U30 - Méthodes de recherche, fève de cacao, cadmium, fermentation, analyse qualitative, spectroscopie infrarouge, flaveur, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_1178, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_35284, http://aims.fao.org/aos/agrovoc/c_28568, http://aims.fao.org/aos/agrovoc/c_10893, http://aims.fao.org/aos/agrovoc/c_2485, |
Online Access: | http://agritrop.cirad.fr/593692/ http://agritrop.cirad.fr/593692/1/1-s2.0-S0963996919306295-main.pdf |
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dig-cirad-fr-5936922024-01-29T02:21:05Z http://agritrop.cirad.fr/593692/ http://agritrop.cirad.fr/593692/ The impact of fermentation on the distribution of cadmium in cacao beans. Vandersypen Klaartje, De Mesmaeker Vincent, Mounicou Sandra, Isaure Marie-Pierre, Doelsch Emmanuel, Montalvo Daniela, Delcour Jan A., Smolders Erik. 2020. Food Research International, 127:108743, 9 p.https://doi.org/10.1016/j.foodres.2019.108743 <https://doi.org/10.1016/j.foodres.2019.108743> The impact of fermentation on the distribution of cadmium in cacao beans Vandersypen, Klaartje De Mesmaeker, Vincent Mounicou, Sandra Isaure, Marie-Pierre Doelsch, Emmanuel Montalvo, Daniela Delcour, Jan A. Smolders, Erik eng 2020 Food Research International Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 Équateur http://aims.fao.org/aos/agrovoc/c_2485 A large fraction of the South-American cacao production is affected by new cadmium (Cd) regulations in cacao. This work was set up to characterize the distribution and speciation of Cd within the cacao fruit and to monitor potential Cd redistribution during cacao fermentation. In cacao fruits from four locations, Cd concentrations decreased with testa > nib ∼placenta ∼pod husk > mucilage. The distribution of Cd within cacao beans was successfully visualized using laser ablation inductively coupled plasma spectrometry (LA-ICP-MS) and confirmed higher Cd concentrations in the testa than in the nib. Speciation analysis by X-ray absorption spectroscopy (XANES) of unfermented cacao beans revealed that Cd was bound to O/N-ligands in both nib and testa. Fermentation induced an outward Cd migration from the nibs to the testa, i.e. against the total concentration gradient. This migration occurred only if the fermentation was sufficiently extensive to decrease the pH in the nib to <5.0, likely as a result of increased Cd mobility due to organic acid penetration into the nibs. The change in dry weight based nib Cd concentrations during fermentation was, on average, a factor 1.3 decrease. We propose that nib Cd can be reduced if the nib pH is sufficiently acidified during fermentation. However, a balance must be found between flavor development and Cd removal since extreme acidity is detrimental for cacao flavor. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/acceptedVersion http://agritrop.cirad.fr/593692/1/1-s2.0-S0963996919306295-main.pdf text Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodres.2019.108743 10.1016/j.foodres.2019.108743 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2019.108743 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodres.2019.108743 info:eu-repo/grantAgreement/EC/H2020/795614//(EU) SPEciation and dynamiCs of TRace Elements/SPECTRE |
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Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_2485 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_2485 |
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Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_2485 Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_2485 Vandersypen, Klaartje De Mesmaeker, Vincent Mounicou, Sandra Isaure, Marie-Pierre Doelsch, Emmanuel Montalvo, Daniela Delcour, Jan A. Smolders, Erik The impact of fermentation on the distribution of cadmium in cacao beans |
description |
A large fraction of the South-American cacao production is affected by new cadmium (Cd) regulations in cacao. This work was set up to characterize the distribution and speciation of Cd within the cacao fruit and to monitor potential Cd redistribution during cacao fermentation. In cacao fruits from four locations, Cd concentrations decreased with testa > nib ∼placenta ∼pod husk > mucilage. The distribution of Cd within cacao beans was successfully visualized using laser ablation inductively coupled plasma spectrometry (LA-ICP-MS) and confirmed higher Cd concentrations in the testa than in the nib. Speciation analysis by X-ray absorption spectroscopy (XANES) of unfermented cacao beans revealed that Cd was bound to O/N-ligands in both nib and testa. Fermentation induced an outward Cd migration from the nibs to the testa, i.e. against the total concentration gradient. This migration occurred only if the fermentation was sufficiently extensive to decrease the pH in the nib to <5.0, likely as a result of increased Cd mobility due to organic acid penetration into the nibs. The change in dry weight based nib Cd concentrations during fermentation was, on average, a factor 1.3 decrease. We propose that nib Cd can be reduced if the nib pH is sufficiently acidified during fermentation. However, a balance must be found between flavor development and Cd removal since extreme acidity is detrimental for cacao flavor. |
format |
article |
topic_facet |
Q03 - Contamination et toxicologie alimentaires Q04 - Composition des produits alimentaires U30 - Méthodes de recherche fève de cacao cadmium fermentation analyse qualitative spectroscopie infrarouge flaveur http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_1178 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_35284 http://aims.fao.org/aos/agrovoc/c_28568 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_2485 |
author |
Vandersypen, Klaartje De Mesmaeker, Vincent Mounicou, Sandra Isaure, Marie-Pierre Doelsch, Emmanuel Montalvo, Daniela Delcour, Jan A. Smolders, Erik |
author_facet |
Vandersypen, Klaartje De Mesmaeker, Vincent Mounicou, Sandra Isaure, Marie-Pierre Doelsch, Emmanuel Montalvo, Daniela Delcour, Jan A. Smolders, Erik |
author_sort |
Vandersypen, Klaartje |
title |
The impact of fermentation on the distribution of cadmium in cacao beans |
title_short |
The impact of fermentation on the distribution of cadmium in cacao beans |
title_full |
The impact of fermentation on the distribution of cadmium in cacao beans |
title_fullStr |
The impact of fermentation on the distribution of cadmium in cacao beans |
title_full_unstemmed |
The impact of fermentation on the distribution of cadmium in cacao beans |
title_sort |
impact of fermentation on the distribution of cadmium in cacao beans |
url |
http://agritrop.cirad.fr/593692/ http://agritrop.cirad.fr/593692/1/1-s2.0-S0963996919306295-main.pdf |
work_keys_str_mv |
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