In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.

This study characterized the physicochemical properties of cocoa butter (CB) extracted from cocoa beans of the Criollo Nativo (Peru), Criollo (Mexico), and Forastero (Brazil) varieties subjected to spontaneous fermentation under traditional local conditions in each country. Cocoa samples were collected at 24-h intervals, and CB was extracted to evaluate its lipid composition through fatty acid profiling and spectroscopic techniques (FT-IR and NMR). Also, the thermal and structural properties via differential scanning calorimetry (DSC), including melting and crystallization profiles, crystallization kinetics, and polymorphism, were determined. The results revealed that stearic, oleic, and palmitic acids were predominant in all varieties, while trace levels of myristic and pentadecanoic acids contributed to molecular packing. FT-IR identified bands associated with glycerol chain formation in TAGs, which were confirmed by NMR through chemical shifts linked to the distribution of POS, SOS, and POP species. CB exhibited melting temperatures between 19.6 and 20.5 °C, favoring polymorphic transitions toward more stable forms. Form I (γ) predominated during early fermentation, while Forms II (α) and III (β′₂) were subsequently identified, particularly in Criollo varieties. These findings demonstrate that fermentation time significantly influences the chemical composition, oxidative stability, and crystalline structure of CB, providing valuable insights for optimizing cocoa processing and the development of high-quality chocolate products.

Essential oils (EOs) are mixtures of aromatic and volatile compounds. Owing to their biological properties, they are of increasing interest in the food industry as a viable alternative to natural additives. The objective of this study was to evaluate the in vitro biological activity of EOs extracted from eight plant species growing in northeastern Peru in relation to their chemical composition. EOs were extracted by hydrodistillation and evaluated for antibacterial activity, antioxidant capacity, and total phenolic content. Chemical characterization was performed by gas chromatography coupled with mass spectrometry (GC-MS), and the extraction yield was evaluated in two seasons of the year. The extraction yields varied from 0.04 to 1.50%, according to the species, with greater seasonal variation observed during the rainy season. The chemical compounds identified included monoterpene and sesquiterpene hydrocarbons, oxygenated monoterpenes and sesquiterpenes, benzene derivatives, fatty acids and derivatives, diterpenes, and phenylpropanoids. The EOs of Magnolia jaenensis, Piper amalago, Piper glabribaccum, and Tesaria integrifolia demonstrated high antibacterial activity against the Gram-positive pathogen Staphylococcus aureus, while the other EOs, such as Magnolia manguillo and Zanthoxylum fagara, showed intermediate activity. However, all EOs had low performance against the Gram-negative bacteria Escherichia coli and Salmonella enteritidis. The EOs from T. integrifolia, Piper aduncum, M. manguillo, M. jaenensis, and P. glabribaccum had high antioxidant activity. The EOs with the best biological performance were T. integrifolia, M. jaenensis, and P. glabribaccum.