References
- Bélanger, J.; Paré, J.; Poon, O.; Fairbridge, C.; Ng, S.; Mutyala, S.; Hawkins, R. Remarks on Various Applications of Microwave Energy. J. Microwave Power Electromagn. Energy. 2008, 42, 24–44. DOI: https://doi.org/10.1080/08327823.2007.11688597.
- Chandrasekaran, S.; Ramanathan, S.; Basak, T. Microwave Food Processing—A Review. Food Res. Int. 2013, 52, 243–261. DOI: https://doi.org/10.1016/j.foodres.2013.02.033.
- Walters, R. H.; Bhatnagar, B.; Tchessalov, S.; Izutsu, K.-I.; Tsumoto, K.; Ohtake, S. Next Generation Drying Technologies for Pharmaceutical Applications. J. Pharm. Sci. 2014, 103, 2673–2695. DOI: https://doi.org/10.1002/jps.23998.
- Chua, K. J.; Chou, S. K. A Comparative Study between Intermittent Microwave and Infrared Drying of Bioproducts. Int. J. Food Sci. Tech. 2005, 40, 23–39. DOI: https://doi.org/10.1111/j.1365-2621.2004.00903.x.
- Hu, Q.; Zhang, M.; Mujumdar, A. S.; Xiao, G.; Jin-Cai, S. Drying of Edamames by Hot Air and Vacuum Microwave Combination. J. Food Eng. 2006, 77, 977–982. DOI: https://doi.org/10.1016/j.jfoodeng.2005.08.025.
- Alean, J.; Chejne, F.; Maya, J. C.; Camargo-Trillos, D.; Ramírez, S.; Rincón, E.; Rojano, B. Evolution of the Porous Structure of Cocoa Beans during Microwave Drying. Drying. Technol. 2020, 38, 1313–1310. DOI: https://doi.org/10.1080/07373937.2019.1635617.
- Wray, D.; Ramaswamy, H. S.; Wray, D.; Ramaswamy, H. S. Novel Concepts in Microwave Drying of Foods. Drying Technol. 2015, 33, 769–783. DOI: https://doi.org/10.1080/07373937.2014.985793.
- McSweeney, M.; Seetharaman, K. State of Polyphenols in the Drying Process of Fruits and Vegetables. Crit. Rev. Food Sci. Nutr. 2015, 55, 660–669. DOI: https://doi.org/10.1080/10408398.2012.670673.
- Inchingolo, R.; Cardenia, V.; Rodriguez-Estrada, M. T. The Effects of Microwave Heating on Edible Oils and Lipid-Containing Food. Lipid Technol. 2013, 25, 59–61. DOI: https://doi.org/10.1002/lite.201300259.
- Albi, T.; Lanzo, A.; Guinda, A.; Leo, M.; Pe, M. Microwave and Conventional Heating Effects on Thermo-oxidative Degradation of Edible Fats. J. Agric. Food Chem. 1997, 45, 3795–3798. DOI: https://doi.org/10.1021/jf970181x.
- Jittrepotch, N.; Kongbangkerd, T.; Rojsuntornkitti, K. Influence of Microwave Irradiation on Lipid Oxidation and Acceptance in Peanut (Arachis hypogaea) Seeds. Int. Food Res. J. 2010, 17, 173–179.
- Suomela, J.-P.; Tarvainen, M.; Kallio, H. Effects of Microwave vs. Convection Oven Heating on the Formation of Oxidation Products in Canola (Brassica Rapa Subsp. Oleifera) Oil. Ocl 2017, 24, A301. DOI: https://doi.org/10.1051/ocl/2017015..
- Yoshida, H.; Tatsumi, M.; Kajimoto, G. Relationship between Oxidative Stability of Vitamin E and Production of Fatty Acids in Oils during Microwave Heating. J. Am. Oil Chem. Soc. 1991, 68, 566–570. DOI: https://doi.org/10.1007/BF02660151.
- Volf, I.; Ignat, I.; Neamtu, M.; Popa, V. I. Thermal Stability, Antioxidant Activity, and Photo-Oxidation of Natural Polyphenols. Chem. Pap. 2014, 68, 121–129. DOI: https://doi.org/10.2478/s11696-013-0417-6.
- Bąkowska, A.; Kucharska, A. Z.; Oszmiański, J. The Effects of Heating, UV Irradiation, and Storage on Stability of the Anthocyanin–Polyphenol Copigment Complex. Food Chem. 2003, 81, 349–355. DOI: https://doi.org/10.1016/S0308-8146(02)00429-6.
- Castañeda-Ovando, A.; Pacheco-Hernández, M.; Páez-Hernández, M.; Rodríguez, J.; Galán-Vidal, C. Chemical Studies of Anthocyanins: A Review. Food Chem. 2009, 113, 859–871. DOI: https://doi.org/10.1016/j.foodchem.2008.09.001.
- Kyi, T. M.; Daud, W. R. W.; Mohammad, A. B.; Wahid Samsudin, M.; Kadhum, A. A. H.; Talib, M. Z. M. The Kinetics of Polyphenol Degradation during the Drying of Malaysian Cocoa Beans. Int. J. Food Sci. Tech. 2005, 40, 323–331. DOI: https://doi.org/10.1111/j.1365-2621.2005.00959.x.
- Khuwijitjaru, P.; Plernjit, J.; Suaylam, B.; Samuhaseneetoo, S.; Pongsawatmanit, R.; Adachi, S. Degradation Kinetics of Some Phenolic Compounds in Subcritical Water and Radical Scavenging Activity of Their Degradation Products. Can. J. Chem. Eng. 2014, 92, 810–815. DOI: https://doi.org/10.1002/cjce.21898.
- Teh, Q. T. M.; Tan, G. L. Y.; Loo, S. M.; Azhar, F. Z.; Menon, A. S.; Hii, C. L. The Drying Kinetics and Polyphenol Degradation of Cocoa Beans. J. Food Process Eng. 2016, 39, 484–491. DOI: https://doi.org/10.1111/jfpe.12239.
- Alean, J.; Chejne, F.; Rojano, B. Degradation of Polyphenols during the Cocoa Drying Process. J. Food Eng. 2016, 189, 99–105. DOI: https://doi.org/10.1016/j.jfoodeng.2016.05.026.
- Wan Daud, W. R.; Meor Talib, M. Z.; Kyi, T. M. Drying with Chemical Reaction in Cocoa Beans. Drying Technol. 2007, 25, 867–875. DOI: https://doi.org/10.1080/07373930701370241.
- Menon, A. S.; Hii, C. L.; Law, C. L.; Shariff, S.; Djaeni, M. Effects of Drying on the Production of Polyphenol-Rich Cocoa Beans. Drying Technol. 2017, 35, 1799–1798. DOI: https://doi.org/10.1080/07373937.2016.1276072.
- Wan Daud, W. R.; Mcor Talib, M. Z.; Hakimi Lbrahim, M. Characteristic Drying Curves of Cocoa Beans. Drying Technol. 1996, 14, 2387–2396. DOI: https://doi.org/10.1080/07373939608917211.
- Cadot, Y.; Chevalier, M.; Barbeau, G. Evolution of the Localisation and Composition of Phenolics in Grape Skin between Veraison and Maturity in Relation to Water Availability and Some Climatic Conditions. J. Sci. Food Agric. 2011, 91, 1963–1976. DOI: https://doi.org/10.1002/jsfa.4401.
- Soukupová, J.; Albrechtová, J.; Svobodova, H.; Opatrná, J. Anatomical and Histochemical Changes of Norway Spruce Buds Induced by Simulated Acid Rain. Biologia Plant. 2002, 45, 77–84. DOI: https://doi.org/10.1023/A:1015140222412.
- Lucia, S. A New Histochemical Method for Localization of the Site of Monoterpene Phenol Accumulation in Plant Secretory Structures. Ann. Bot. 2001, 88, 521–525. https://doi.org/10.1006/anbo.2001.1480.
- Bílková, J.; Albrechtova, J.; Opatrna, J. Histochemical Detection and Image Analysis of Non-Specific Esterase Activity and the Amount of Polyphenols during Annual Bud Development in Norway Spruce. J. Exp. Bot. 1999, 50, 1129–1138. DOI: https://doi.org/10.1093/jxb/50.336.1129.
- Martini, M.; Figueira, A.; Lenci, C.; Tavares, D. Polyphenolic Cells and Their Interrelation with Cotyledon Cells in Seven Species of Theobroma (Sterculiaceae). Braz. J. Bot. 2008, 31, 425–431. DOI: https://doi.org/10.1590/S0100-84042008000300006.
- Brito, E.; Pezoa, N.; Gallao, M.; Cortelazzo, A.; Fevereiro, P.; Braga, M. Structural and Chemical Changes in Cocoa (Theobroma cacao L) during Fermentation, Drying and Roasting. J. Sci. Food Agric. 2001, 81, 281–288. DOI: https://doi.org/10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B.
- Kebe, M.; Renard, C.; El Maâtaoui, M.; Amani, G.; Maingonnat, J. Leaching of Polyphenols from Apple Parenchyma Tissue as Influenced by Thermal Treatments. J. Food Eng. 2015, 166, 237–246. DOI: https://doi.org/10.1016/j.jfoodeng.2015.05.037.
- Ruzin, S. E. Plant Microtechnique and Microscopy; Oxford University: Nueva York, EEUU, 1999.
- Tolivia, D.; Tolivia, J. Fasga: A New Polychromatic Method for Simultaneous and Differential Staining of Plant Tissues. J. Microsc. 1987, 148, 113–117. DOI: https://doi.org/10.1111/j.1365-2818.1987.tb02859.x.
- Singleton, V. L.; Rossi, J. A. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. Am. J. Enol. Vitic. 1965, 16, 144–158.
- Oliviero, T.; Capuano, E.; Cämmerer, B.; Fogliano, V. Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems. J. Agric. Food Chem. 2009, 57, 147–152. DOI: https://doi.org/10.1021/jf802250j.
- Batista, N.; Pereira, D.; Lacerda, C.; Ribeiro, D.; Freitas, R. Antioxidant Capacity of Cocoa Beans and Chocolate Assessed by FTIR. Food Res. Int. 2016, 90, 313–319. DOI: https://doi.org/10.1016/j.foodres.2016.10.028.
- R. Utami, R.; Armunanto, R.; Rahardjo, S.; S. Of Cocoa Bean (Theobroma cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell. Pak. J. Nutr. 2016, 15, 948–953. DOI: https://doi.org/10.3923/pjn.2016.948.953.
- Hedegaard, R. V.; Skibsted, L. H. Shelf-Life of Food Powders; Handbook of Food Powders: Processes and Properties. Woodhead Publishing Limited, 2013, 409–434. DOI: https://doi.org/10.1533/9780857098672.2.409.
- Nursten, H. The Maillard Reaction Chemistry, Biochemistry and Implications. Royal Society of Chemistry, Cambridge, UK, 2005, 1–214. DOI: https://doi.org/10.1039/9781847552570.
- Lee, P. M.; Lee, K. ‐H.; Ismail, M.; Karim, A. Biochemical Studies of Cocoa Bean Polyphenol Oxidase. J. Sci. Food Agric. 1991, 55, 251–260. DOI: https://doi.org/10.1002/jsfa.2740550210.
- Rojas, S. M.; Chejne, F.; Ciro, H.; Montoya, J. Roasting Impact on the Chemical and Physical Structure of Criollo Cocoa Variety (Theobroma cacao L). J. Food Process Eng. 2020, 43, 6, 1–15. DOI: https://doi.org/10.1111/jfpe.13400.
- Qin, X.-W.; Lai, J.-X.; Tan, L.-H.; Hao, C.-Y.; Li, F.-P.; He, S.-Z.; Song, Y.-H. Characterization of Volatile Compounds in Criollo, Forastero, and Trinitario Cocoa Seeds (Theobroma cacao L) in China. Int. J. Food Prop. 2017, 20, 2261–2275. DOI: https://doi.org/10.1080/10942912.2016.1236270.
- Borda-Yepes, V.; Chejne, F.; Daza-Olivella, L.; Alzate-Arbelaez, A.; Rojano, B.; Raghavan, V. Effect of Microwave and Infrared Drying over Polyphenol Content in Vaccinium Meridionale (Swartz) Dry Leaves. J. Food Process Eng. 2019, 42, e12939. DOI: https://doi.org/10.1111/jfpe.12939.
- Robb, C.; Geldart, S.; Seelenbinder, J.; Brown, P. Analysis of Green Tea Constituents by HPLC-FTIR. J. Liq. Chromatogr. Related Technol. 2002, 25, 787–801. DOI: https://doi.org/10.1081/JLC-120003036.
- Ortega, N.; Romero, M.-P.; Macià, A.; Reguant, J.; Anglès, N.; Morelló, J.-R.; Motilva, M.-J. Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources. J. Agric. Food Chem. 2008, 56, 9621–9627. DOI: https://doi.org/10.1021/jf8014415.
- Wollgast, J.; Anklam, E. Review on Polyphenols in Theobroma cacao: Changes in Composition during the Manufacture of Chocolate and Methodology for Identification and Quantification. Food Res. Int. 2000, 33, 423–447. DOI: https://doi.org/10.1016/S0963-9969(00)00068-5.
- Zapata, S.; Tamayo, A.; Rojano, B. Effect of Fermentation on the Antioxidant Activity of Different Colombian Cocoa Clones. Rev. Cubana de Plant. Med. 2013, 18, 391–404.
- Zapata, S.; Tamayo, A.; Rojano, B. Effect of Roasting on the Secondary Metabolites and Antioxidant Activity of Colombian Cocoa Clones. Rev. Facultad Nacional de Agronomía, Medellín. 2015, 68, 7497–7507.
- Nazaruddin, R.; Seng, L. K.; Hassan, O.; Said, M. Effect of Pulp Preconditioning on the Content of Polyphenols in Cocoa Beans (Theobroma cacao) during Fermentation. Ind. Crops Prod. 2006, 24, 87–94. DOI: https://doi.org/10.1016/j.indcrop.2006.03.013.
- Othman, A.; Jalil, A.; Weng, K.; Ismail, A.; Abd-Ghani, N.; Adenan, I. Epicatechin Content and Antioxidant Capacity of Cocoa Beans from Four Different Countries. Afr. J. Biotechnol. 2010, 9, 1052–1059. https://doi.org/10.5897/AJB09.1219.
- De Taeye, C.; Kankolongo Cibaka, M. L.; Jerkovic, V.; Collin, S. Degradation of (-)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-Ol Oligomers in Processed cocoa. J. Agric. Food Chem. 2014, 62, 9002–9016. DOI: https://doi.org/10.1021/jf502016z.
- Kofink, M.; Papagiannopoulos, M.; Galensa, R. (-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer. Molecules 2007, 12, 1274–1288. DOI: https://doi.org/10.3390/12071274.
- Payne, M. J.; Hurst, W. J.; Miller, K. B.; Rank, C.; Stuart, D. A. Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients. J. Agric. Food Chem. 2010, 58, 10518–10527. DOI: https://doi.org/10.1021/jf102391q.