Cocoa Residues as Alternative Support for Freeze Drying of Candida tropicalis for Controlled Fermentation of Cocoa

Résumé fourni par la source

Cocoa fermentation generates significant residues, offering a valuable opportunity for sustainable utilization. In this study, these residues were evaluated as a support medium for freeze-drying Candida tropicalis, a yeast strain known to enhance the cocoa fermentation process. By integrating Candida tropicalis into fermentation, the degradation of cocoa pulp can be accelerated, improving aeration and reducing cotyledon acidity—factors that contribute to better cocoa quality. To explore this potential, cocoa pulp juice (1: 2) and cocoa pod flour were tested as support media for the freeze-drying of Candida tropicalis. The viability of the yeast post freeze-drying was assessed, with saccharose used as a control for comparison. Additionally, enzyme activity was evaluated to confirm the functional preservation of the yeast. The results showed survival rates of 72.70 ± 0.56% when cocoa pulp juice was combined with cocoa pod flour and 69.64 ± 0.52% when cocoa pulp juice was used alone. These survival rates are comparable to those achieved with saccharose, a conventional support material, indicating that cocoa residues can effectively support the freeze-drying process of Candida tropicalis. Cocoa residues thus present a cost-effective and environmentally friendly option for the freeze-drying of Candida tropicalis, with potential to enhance the overall quality of chocolate. Future research could focus on scaling up this method and optimizing conditions for larger-scale applications in the cocoa industry, further contributing to sustainable agricultural practices.

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