Enzymes Involving in Chocolate Processing

https://doi.org/10.14499/jfps

Warsono El Kiyat(1*), Audrey Monica(2), Noor Qomariyah(3), Brian Saputra Manurung(4)

(1) Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Jl. MH Thamrin KM. 2.7, Tangerang, Banten 15143, Indonesia
(2) Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Jl. MH Thamrin KM. 2.7, Tangerang, Banten 15143, Indonesia
(3) Department of Nutrition and Food Technology, Faculty of Life Sciences, Surya University, Jl. MH Thamrin KM. 2.7, Tangerang, Banten 15143, Indonesia
(4) Department of Biotechnology and Neuroscience, Faculty of Life Sciences, Surya University, Jl. MH Thamrin KM. 2.7, Tangerang, Banten 15143, Indonesia
(*) Corresponding Author

Abstract


Indonesia is one of the largest cocoa-producing countries in the world, but the productivity of Indonesian cocoa is relatively low compared to other cocoa-producing countries. Many cocoa beans are exported in raw form (raw cocoa beans) so they do not have high economic value. In addition, cocoa beans also can not be consumed directly and must be processed first. The processing of cocoa beans includes curing stage, breaking the fruit, fermentation, soaking and washing, drying, sorting, and storage to producing cacao almonds. The fermenting process of cocoa beans involves the role of the polyphenol oxidase to produce flavor precursor compounds. Furthermore, to improve the quality of the resulting chocolate, protease and carboxypeptidase can be used in the processing of cacao almonds to enhance flavor precursor compounds forming to produce chocolate with stronger flavor characteristics. Processed chocolates can be developed into confectionery with a soft or liquid filler by utilizing invertase to obtain a solid filler during processing that may turn into liquid during storage.

 

Keywords : cocoa, chocolate, enzyme, processing.


Full Text:

PDF


References

Azim, S.F., Kandowangko, D.S. and Wanta, N.N. 2016. Kerusakan biji kakao oleh hama penggerek buah (Conopomorpha cramerella Snellen) pada pertanaman kakao di Desa Muntoi dan Solimandungan. Cocos 7 (2): 1-7.

Bravo, K. and Osorio, E. 2016. Characterization of polyphenol oxidase from cape gooseberry (Physalis peruviana L.) fruit. Food Chem. 197: 185–90.

Chandrasekaran, M., Basheer, S.M., Chellapan, S., Krishna, J.G. and Beena, P.S. 2016. Chapter 5. Enzymes in food and beverage processing: An overview, in Enzymes in Food and Beverage Processing, edited by Ory, R.L. and Angelo A.J.S. CRC Press, Florida, USA. pp 117-137.

Diansari, A.Z., Suwasono, S. and Yuwanti, S. 2016. Karakteristik fisik, kimia, dan mikrobiologis biji kakao kering produksi PTPN XII kebun Kalikempit, Banyuwangi. Berk. Ilmiah Pert. 1(1): 1-7.

de Brito, E.S., García, N.H.P. and Amâncio, AC.. 2002. Effect of polyphenol oxidase (PPO) and air treatments on total phenol and tannin content of cocoa nibs. Ciênc. Technol. Aliment 22(1): 45-48.

George, H.L. and Christoffersen, R.E. 2016. “Differential latency toward (-)-epicatechin and catechol mediated by avocado mesocarp polyphenol oxidase (PPO). Postharvest Biol. Technol. 112: 31–38.

Gray, N. 2011. Enzymes may Boost Chocolate Flavour: Study, (Online), (http://www.foodnavigator.com/Science/Enzymes-may-boost-chocolate-flavour-Study, accessed 22 December 2017)

Hammer, F.E. 2013. Oxidases. in Enzymes in Food Processing, edited by Nagodawithana T. and Reed G. Academic Press, San Diego, USA.

Harish, B.B.N., Wilfred, A. and Venkatesh, Y.P. 2017. Emerging food allergens: Identification of polyphenol oxidase as an important allergen in eggplant (Solanum melongena L.).” Immunobiol. 222 (2): 155-163.

Ioniţă, E., Gurgu, L. Aprodu, I., Stănciuc, N., Dalmadi, I., Bahrim, G. and Râpeanu G. 2017. Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica). Process Biochem. 56: 177-185.

Jurniati, J., 2013. Pola sebaran karakteristik fisik biji kakao (Theobroma cacao L.) berdasarkan posisi buah pada pohon, Thesis, Universitas Hasanuddin, Indonesia.

Kulshrestha, S., Tyagi, P., Sindhi, V. and Yadavilli, K.S. 2013. Invertase and its applications - A brief review. J. Pharm. Res. 7 (9): 792–797.

Lima, E.D.P.A., Pastore, G.M., Barbery, S.D.F., Garcia N.H.P., de Brito, E.S., Lima, C.A.A. 2001. Obtaining and use of polyphenol oxidase enzyme extracted from ripe custard apple (Annona squamosa l.) pulp on the cocoa (Theobroma cocoa l.) nibs in taste improvement. Rev. Bras. Frut. 23: 709–13.

Liu, F., Yao, P., Guo, X., Liu Z., Guo, X. and Xu, B. 2015. Characterization of Prophenoloxidase in Resisting Adverse Stresses in Apis cerana cerana. Env. Anal. Chem. 2 (3):1-6.

Lopez, A.S. 1986. Chemical change occurring during the processing of cacao. Proceeding of The Cacao Biotechnology Symposium. Department of Food Agriculture, The Pennsylvania State University, Pennsylvania, USA.

Kim J.E., Son, J.E., Jung, S.K., Kang, N.J., Lee, C.Y., Lee, K.W., Lee, H.J. 2010. Cocoa polyphenols suppress TNF-α-induced vascular endothelial growth factor expression by inhibiting phosphoinositide 3-kinase (PI3K) and mitogen-activated protein kinase kinase-1 (MEK1) activities in mouse epidermal cells. Br. J. Nutr. 104, 957–964.

Mayer, A.M. 2006. Polyphenol oxidases in plants and fungi: going places? A review. Phytochem. 67 (21): 2318–2331.

Merz, M., Eisele, T., Berends, P., Appel, D. Rabe, S., Blank, I., Stressler T. and Fischer, L. 2015. Flavourzyme, an enzyme preparation with industrial relevance: Automated nine-step purification and partial characterization of eight enzymes. J. Agric. Food Chem. 63 (23): 5682–93.

Murniati, A., Buchari, B. and Hussein, P.F. 2014. Kinetika Enzimatis Polifenol Oksidase yang Terkandung dalam Buah Apel (Malus domestica). Kar. Wij. Kus. 22 (1): 51-55.

National Standardization Agency of Indonesia [NSAI]. 2008. SNI 2323-2008: Biji Kakao. Standar Naisonal Indonesia 2323-2008. Biji Kakao. National Standard Agency of Indonesia.

Oliveira, H.S., Mamede, M.E., Góes-Neto, A., Koblitz, M.G. 2011. Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment. J. Food Sci. 76 (5): 755–759.

Paembong, A., 2012, Mempelajari perubahan kandungan polifenol biji kakao (Theobroma cacao L.) dari hasil fermentasi yang diberi perlakukan larutan kapur, Thesis, Universitas Hasanuddin, Indonesia.

Prihastanti, E., Tjitrosemito, S., Sopandie, D., Qoyim, I. 2015. Pertumbuhan fineroot kakao (Theobromo cacao) pada cekaman kekeringan selama 13 bulan di kawasan aproforestri dengan pohon pelindung utama gamal (Gliricidia sepium). Prosiding Seminar Nasional Masyarakat Biodiversity Indonesia 1(7): 1683-1688.

Putra, G.P.G., Wartini, N.M., Anggreni, A.A.M.D. 2010. Karakterisasi enzim polifenol oksidase biji kakao (Theobroma cacao Linn.). Agritech 30 (3): 152-157.

Quesnel, V.C. and Jugmohunsingh, K. 1970. Browning reaction in drying cacao. J. Sci. Food Agric. 21 (10): 537–41.

Schiweck, H., Clarke, M. and Pollach, G. 2012. Sugar, in Ullmann’s Encyclopedia of Industrial Chemistry 34, John Wiley and Sons, Inc., New Jersey, USA.

Schwan, R.F. and Wheals, A.E. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Crit. Rev. Food Sci. Nut. 4: 205-221.

Signore, A.D., Romeo, F. and Giaccio, M. 1997. The content of phenolic substances in Basidiomycetes. Mycol. Res. 101 (5): 552–56.

Singh, V., Jadhav, S.B., and Singhal, R.S. 2015. Interaction of Polyphenol oxidase of Solanum tuberosum with β-cyclodextrin: process details and applications.” Int. J. Biol. Macromol. 80: 469–74.

Sari, K. 2016. Pengaruh indeks kematangan buah kakao (Theobroma cacao L.) dan massa tumpukan terhadap kualitas hasil fermentasi biji kakao di Wilayah Gedong Tataan, Kabupaten Pesawaran, Lampung, Thesis, Universitas Lampung, Indonesia.

Secretary General of Department of Industry. 2007. Gambaran Sekilas Industri Kakao. Pusat Data dan Informasi. Jakarta.

Tannenbaum, G. 2004. Chocolate: A marvelous natural product of chemistry. J. Chem. Educ. 81 (8): 1131–35.

Valero, E., Garciamoreno, M. Varon, R. and Garcia-Carmona, F. 1991. Time-Dependent inhibition of grape polyphenol oxidase by tropolone. J. Agric. Food Chem. 39 (6): 1043–46.

Wahyudi, T., Pangabean, T.R. and Pujianto, P. 2008. Panduan Lengkap Kakao Manajemen Agribisnis dari Hulu hingga Hilir. Penebar Swadaya, Jakarta. pp. 364.

Whitaker, J.R. 1995. Polyphenol Oxidase, in Food Enzymes: Structure and Mechanisms, edited by Dominic, W.S.W., Springer Science + Business Media, Inc., New York, USA. pp. 271-307.

Whitehurst, R.J. and van Oort, M. ed. 2009. Enzymes in Food Technology: Second Edition. 2ed. Wiley-Blackwell, New Jersey, USA. pp. 384.

Wiranata, G., Yuwono, S.S. and Purwantiningrum, I. 2016. Pengaruh lama pelayuan dan suhu pengeringan terhadap kualitas produk apel celup ana (Malus domestica). J. Pangan Agro. 4 (1): 449-457.

Wuyts, N., De Waele, D. and Swennen, R. 2006. Extraction and partial characterization of polyphenol oxidase from banana (Musa acuminata Grande Maine) roots. Plant Physiol. Biochem. 44 (5–6): 308–14.



DOI: https://doi.org/10.14499/jfps

Article Metrics

Abstract views : 3265 | views : 13564

Refbacks

  • There are currently no refbacks.


Journal of Food and Pharmaceutical Sciences (ISSN: 2339-0948) -  Universitas Gadjah Mada, Indonesia.