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Introduction: The limited understanding of the potential applications of cocoa by-products, due to the scarcity of studies that integrate scientific research and patent analysis, hinders the proper use of these by-products and compromises their role in promoting sustainability in the food industry. Methodology: In this study, a multidimensional review encompassing scientific and patentometric analyses of cocoa by-products was conducted. Databases (Web of Science, Scopus, and Medline/PubMed) were utilized with search terms (Cocoa* OR Theobroma cacao AND by-product*) to identify scientific articles (144). Additionally, we explored earch databases [Espacenet and National Institute of Industrial Property (INPI)], employing a combination of earch terms and international classification codes (Cocoa* OR Theobroma cacao AND by-product* AND A23G), to identify the generated technologies (73). Results and discussion: The results revealed a significant concentration of scientific research in the agricultural and biological sciences (68%), focusing on the bioactive and biofunctional composition of the cocoa by-products. Additionally, interest in technological innovation related to these by-products was identified, as evidenced by the increased number of patent registrations after 2020. These findings suggest a significant potential for growth in this sector and provide valuable insights for future research and product development within the food industry. [ABSTRACT FROM AUTHOR]

Fungi of the genus Ceratocystis are aggressive tree pathogens that cause serious diseases in several crops around the world. Ceratocystis wilt disease caused by C. cacaofunesta has been shown to be responsible for severe reductions in cacao production. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used in combination with chemometric analysis for monitoring volatile organic compounds (VOCs) released from C. cacaofunesta. Low-molecular-weight esters, alcohols, ketones, and sulphur compounds were identified in the liquid broth. Monitoring the volatile profile over five days of fungal growth revealed that the concentrations of alcohol and esters were inversely proportional. Acetate esters were responsible for the intense fruity aroma of the C. cacaofunesta culture produced within the first hours after fungal inoculation, which decreased over time, and are likely associated with the attraction of insect vectors to maintain the life cycle of the pathogen. PCA revealed that 3-methylbutyl acetate was the metabolite with the highest factor loading for the separation of the VOC samples after 4 h of fungal growth, whereas ethanol and 3-methylbutan-1-ol had the highest factor loadings after 96 and 120 h. 3-Methylbutan-1-ol is a phytotoxic compound that is likely associated with host cell death since C. cacaofunesta is a necrotrophic fungus. Fungal VOCs play important roles in natural habitats, regulating developmental processes and intra- and interkingdom interactions. This is the first report on the volatiles released by C. cacaofunesta. [ABSTRACT FROM AUTHOR]

Theobroma cacao L., commonly known as cocoa, has been an integral part of human culture and diet for thousands of years. However, recent scientific research has highlighted its potential therapeutic properties, particularly in the treatment of cancer and inflammatory diseases. This comprehensive review analyzes the anti-inflammatory and anticancer effects of Theobroma cacao extracts combined with nanoparticles using in vitro and in vivo studies. Its diverse biological activity can be attributed to its rich phytochemical profile, including polyphenols, flavonoids, and alkaloids. In vitro studies have found that cocoa extracts, alone or in combination with nanoparticles, inhibit cancer cell proliferation, induce apoptosis and modulate key signaling pathways in various cancer cell lines. The extracts have also been found to reduce tumor growth and enhance the efficacy of conventional chemotherapeutic agents, potentially reducing their side effects, in vivo. Its anti-inflammatory properties are based on its ability to modulate inflammatory mediators, inhibit NF-κB signaling, and regulate macrophage polarization. These effects have been observed in both cellular and animal models of inflammation. This review opens up new possibilities for future research and therapeutic applications, highlighting the potential of Theobroma cacao as a valuable complementary approach in the treatment and prevention of cancer and inflammatory diseases. [ABSTRACT FROM AUTHOR]

This paper reports a comprehensive study of Theobroma cacao pericarp (TCP) residues, which has been prepared, characterized, and tested as an inexpensive and efficient biosorbent of Cr(VI) from aqueous solutions. The maximum adsorption capacity of TCP obtained at optimal conditions (pH = 2, dose = 0.5 g L−1, C0 = 100 mg L−1) was qmax = 48.5 mg g−1, which is one of the highest values reported by the literature. Structural and morphological characterization has been performed by FTIR, SEM/EDX, and pHPZC measurements. FTIR analysis revealed the presence of O–H, –NH, –NH2, C = H, C = O, C = C, C–O, and C–C functional groups that would be involved in the Cr(VI) biosorption processes. The experimental equilibrium data of biosorption process were successfully fitted to non-linear Langmuir (R2 = 0.95, χ2 = 11.0), Freundlich (R2 = 0.93, χ2 = 14.8), and Temkin (R2 = 0.93, χ2 = 14.7) isotherm models. Kinetics experimental data were well adjustment to non-linear pseudo-2nd (R2 = 0.99, χ2 = 2.08)- and pseudo-1st-order kinetic models (R2 = 0.98, χ2 = 2.25) and also to intra-particle Weber-Morris (R2 = 0.98) and liquid film diffusion (R2 = 0.99) models. These results indicate that Cr(VI) biosorption on heterogeneous surfaces as well as on monolayers of TCP would be a complex process controlled by chemisorption and physisorption mechanisms. The thermodynamic results indicate that the Cr(VI) biosorption on TCP is a feasible, spontaneous, and endothermic process. TCP can be regenerated with NaOH and reused up to 3 times. [ABSTRACT FROM AUTHOR]

For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determined the chemical composition, fiber dimensions, kraft pulp, and paper properties of the cocoa tree (Theobroma cacao L.) branches compared to the deciduous trees traditionally used in the paper industry. A handsheet of cocoa pulp showed promising results with narrow fiber length distribution, high paper density, and high mechanical strength. The yield of kraft pulp made from cocoa branches wood was lower. The tensile and burst indices of cocoa pulp handsheet were 2 and 2.5 times higher than that of hardwood traditionally used in the paper industry. These results suggest a potential use of cocoa (Theobroma cacao L.) tree branch wood for pulp production using the kraft process. [ABSTRACT FROM AUTHOR]

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The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up. [ABSTRACT FROM AUTHOR]

For sustainable use of lignocellulosic resources, pruned tree branches of cocoa, one of the major evergreen tropical tree crops with significant economic importance worldwide, were investigated as a potential source of kraft pulp. This study determined the chemical composition, fiber dimensions, kraft pulp, and paper properties of the cocoa tree (Theobroma cacao L.) branches compared to the deciduous trees traditionally used in the paper industry. A handsheet of cocoa pulp showed promising results with narrow fiber length distribution, high paper density, and high mechanical strength. The yield of kraft pulp made from cocoa branches wood was lower. The tensile and burst indices of cocoa pulp handsheet were 2 and 2.5 times higher than that of hardwood traditionally used in the paper industry. These results suggest a potential use of cocoa (Theobroma cacao L.) tree branch wood for pulp production using the kraft process.

Abstract In Southeast Asia (SEA) fastidious fungi of the Ceratobasidium genus are associated with proliferation of sprouts and vascular necrosis in cacao and cassava, crops that were introduced from the tropical Americas to this region. Here, we report the isolation and in vitro culture of a Ceratobasidium sp. isolated from cassava with symptoms of witches’ broom disease (CWBD), a devastating disease of this crop in SEA. The genome characterization using a hybrid assembly strategy identifies the fungus as an isolate of the species C. theobromae, the causal agent of vascular streak dieback of cacao in SEA. Both fungi have a genome size > 31 Mb (G+C content 49%), share > 98% nucleotide identity of the Internal Transcribed Spacer (ITS) and > 94% in genes used for species-level identification. Using RNAscope® we traced the pathogen and confirmed its irregular distribution in the xylem and epidermis along the cassava stem, which explains the obtention of healthy planting material from symptom-free parts of a diseased plant. These results are essential for understanding the epidemiology of CWBD, as a basis for disease management including measures to prevent further spread and minimize the risk of introducing C. theobromae via long-distance movement of cassava materials to Africa and the Americas.

Background and objective: LN19183 is a proprietary, synergistic combination of Citrus aurantifolia fruit rind and Theobroma cacao seed extracts that increased resting energy expenditure (REE) in high-fat diet (HFD)-fed obese rats. The objective of this study was to validate the thermogenic potential of LN19183 in obese Sprague Dawley (SD) rats and to assess its clinical efficacy in a proof-of-concept, randomized, placebo-controlled, cross-over human trial. Methods: In the rat study, HFD-fed obese rats were supplemented with either HFD alone or with 45, 90, or 180 mg LN19183 per kg body weight (BW) for 28 days. In the human study, 60 overweight adults (male and female, aged 20–39 years) were randomized. Subjects took LN19183 (450 mg) or a matched placebo capsule on two consecutive days in phases one and two of the study, separated by a 10-day washout period. In each phase, on day 1, REE at pre-dose, 60-, 120-, and 180-min post-dose, and on day 2, metabolic rates at pre-dose and post-dose during and 20 min after exercise were measured using indirect calorimetry. Results: In rats, LN19183 significantly increased REE, reduced BW gain and fat masses, and increased fat and carbohydrate metabolism marker proteins including beta 3 adrenergic receptor (β3-AR), phospho-AMP-activated protein kinase (AMPK), glucagon-like peptide-1 receptor (GLP-1R) in the liver, and serum adiponectin levels. Furthermore, LN19183-supplemented human volunteers increased (P < 0.05, vs. placebo) the metabolic rates at rest and with exercise; their fat oxidation was increased (P < 0.05, vs. placebo) at rest and 20 min post-exercise. The groups’ systolic and diastolic blood pressure (BP), heart rates (HR), and safety parameters were comparable. Conclusion: These observations suggest that LN19183 is a thermogenic botanical composition with no stimulatory effects on BP and HR.

The study of plant–microbe interactions is a rapidly growing research field, with increasing attention to the role of seed-borne microbial endophytes in protecting the plant during its development from abiotic and biotic stresses. Recent evidence suggests that seed microbiota is crucial in establishing the plant microbial community, affecting its composition and structure, and influencing plant physiology and ecology. For Theobroma cacao L., the diversity and composition of vertically transmitted microbes have yet to be addressed in detail. We explored the composition and diversity of seed-borne endophytes in cacao pods of commercial genotypes (ICS95, IMC67), recently liberated genotypes from AGROSAVIA (TCS01, TCS19), and landraces from Tumaco (Colombia) (AC9, ROS1, ROS2), to evaluate microbial vertical transmission and establishment in various tissues during plant development. We observed a higher abundance of Pseudomonas and Pantoea genera in the landraces and AGROSAVIA genotypes, while the commercial genotypes presented a higher number of bacteria species but in low abundance. In addition, all the genotypes and plant tissues showed a high percentage of fungi of the genus Penicillium. These results indicate that domestication in cacao has increased bacterial endophyte diversity but has reduced their abundance. We isolated some of these seed-borne endophytes to evaluate their potential as growth promoters and found that Bacillus, Pantoea, and Pseudomonas strains presented high production of indole acetic acid and ACC deaminase activity. Our results suggest that cacao domestication could lead to the loss of essential bacteria for seedling establishment and development. This study improves our understanding of the relationship and interaction between perennial plants and seed-borne microbiota. [ABSTRACT FROM AUTHOR]

In Southeast Asia (SEA) fastidious fungi of the Ceratobasidium genus are associated with proliferation of sprouts and vascular necrosis in cacao and cassava, crops that were introduced from the tropical Americas to this region. Here, we report the isolation and in vitro culture of a Ceratobasidium sp. isolated from cassava with symptoms of witches' broom disease (CWBD), a devastating disease of this crop in SEA. The genome characterization using a hybrid assembly strategy identifies the fungus as an isolate of the species C. theobromae, the causal agent of vascular streak dieback of cacao in SEA. Both fungi have a genome size > 31 Mb (G+C content 49%), share > 98% nucleotide identity of the Internal Transcribed Spacer (ITS) and > 94% in genes used for species-level identification. Using RNAscope® we traced the pathogen and confirmed its irregular distribution in the xylem and epidermis along the cassava stem, which explains the obtention of healthy planting material from symptom-free parts of a diseased plant. These results are essential for understanding the epidemiology of CWBD, as a basis for disease management including measures to prevent further spread and minimize the risk of introducing C. theobromae via long-distance movement of cassava materials to Africa and the Americas. [ABSTRACT FROM AUTHOR]

The physicochemical and biochemical changes during the fermentation of four clones and two native varieties of Theobroma cacao L. were studied. Fermentation was performed in traditional wood cubes. During fermentation, the cotyledon pH decreased, and the temperature increased to more than 10 °C above the ambient temperature (47 °C). The fermentation index (FI) increased in the clones C1, C4, C8, C9, and Guayaquil (G) to close to one at 120 h of fermentation. For the FI of the cocoa Criollo (Cr), a value of 2.5 was proposed according to the spectrophotometric scan performance. The total polyphenol content increased in all the samples from 21 (C8) to 70 (Cr) % in a comparison of the TPC at T0 and T120, respectively. The total flavonoid content increased from 16 (C8) to 51% in Guayaquil (G) during the fermentation period. In the case of the methylxanthines, such as theobromine and caffeine, both quantities decreased. The theobromine content decreased in all the samples from 6 (G) to 31% (C8). The caffeine content decreased in all the samples from 3% in Cr to 25% in C1 and G after fermentation. The antioxidant capability did not change after 120 h of fermentation, and the amount of methylxanthines did not affect the antioxidant potential of the fermented cocoa. The FTIR scan of the fat-free cocoa showed significant differences between the unfermented and fermented beans, and several peaks assigned to carbohydrates and proteins decreased. [ABSTRACT FROM AUTHOR]

Introduction: Wound healing of tooth extraction is associated with fibroblasts that are produced during the proliferation phase. The use of herbal extracts is currently being investigated by researchers, as it allows avoiding the side effects of synthetic drugs. Cocoa pod husk extract is one of the alternative herbal ingredients that contains active compounds which have antibacterial, antioxidant and anti-inflammatory effects. This study aims to analyze the effects of the cocoa pod husk extract (Theobroma cacao L.) on wound gap closure and collagen density on tooth extraction socket in rats. Materials and methods: Twenty-four Wistar rats with first molar removed in the left mandibular region divided into three groups: negative control group (CMC-Na gel), positive control group (Alvolgyl), and treatment group (100 mg/ ml cocoa pod husk extract gel). Samples were sacrificed on days 7 and 14 after teeth extraction and gel application. The wound gap closure and collagen density was analized using Masson's Trichrome staining, and determined by image raster software and Adobe Photoshop CS 6.0 software. Data was analyzed using One Way ANOVA and post hoc LSD. Results: The treatment group administered with cocoa pod husk 100 mg/ml extract gel showed a higher average value compared to control groups. There were significant differences in wound gap closure (p<0.05), but the increasing collagen density was not significantly different on 14th day (p>0.05). Conclusion: Cocoa pod husk extract (Theobroma cacao L.) potential increasing wound gap closure and collagen density on rat molar tooth extraction socket. [ABSTRACT FROM AUTHOR]

Mixed production systems play a vital role in the economic sustainability and ecological balance of agroecosystems. Cocoa and plantain are key crops in Ecuador but face phytosanitary challenges, like witches' broom and black sigatoka diseases, especially when cultivated under monocropping systems. Combining habitat manipulation with adaptive pathogen management (APM) strategies can mitigate these challenges, but their efficacy in mixed cropping systems remains unclear. This study investigates disease and pest incidence in mixed cocoa–plantain systems during the establishment phase, focusing on the impact of spatial arrangements. Mixed agroecosystems showed a lower witches' broom incidence in cocoa than monocultures. Whereas, in plantain, there was a consistent black sigatoka incidence across spatial arrangements but a lower infection rate per leaf within mixed systems. We found varied nematode populations with monocultures hosting the highest root damage due to phytoparasitic nematodes. Weevil populations were also influenced by spatial arrangements with monocultures among the highest. Overall, mixed agroecosystems influence disease and pest incidence, potentially hindering pathogen spread. Plantain–cocoa associations reduce disease incidence in cocoa but may not affect the overall incidence of black sigatoka in plantain, at least during the establishment phase. Continued monitoring is crucial for understanding the long-term impacts and microclimatic effects on pest populations that could offer sustainable pest management strategies, reducing the reliance on chemical pesticides. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the stability of cacao clone production by analyzing the dynamics of pod production over time. It investigates correlations in multi-year production levels and explores how genetics influence both intra-annual and inter-annual temporal production dynamics of total and healthy pods. To address these questions, data were analysed from a clonal cacao trial conducted over a period of 18 years in Costa Rica. Longitudinal data analysis provided a clearer understanding of the link between yields over successive years. The best-fit model proved to be the ante-dependence model. This model indicated that the correlation between two successive years was relatively stable, and the correlation between years decreased as the interval between years increased. These correlations are also higher as the age of the trees increases. The clones differ more in terms of their production of healthy pods than total pod production. Four dynamic patterns, considering both intra- and inter-annual production, were identified, revealing differences in production timing and distinct peaks for each class. Inter-annual variability analysis revealed differences in healthy pod production among classes, with some displaying more sustainable production dynamics over 18 years. Intra-annual variability analysis showed significant variation in production periods among clones, with different production distributions throughout the year allowing selection of escape and or resistant clones. The study emphasized the importance of genetics in sustainable cacao production, with potential implications for clonal selection. It was suggested to combine clones of different classes to mitigate risks and spread harvests, emphasizing that resilience is a crucial criterion in cacao breeding programs to effectively meet new challenges. Further research is recommended to explore the influence of various environmental factors and facilitate more efficient selection in perennial crops, with the aim of selecting more resilient clones, a particularly important objective in the context of climate change. [ABSTRACT FROM AUTHOR]

This research study compares two methods of cellulose extraction from Theobroma cacao L. (CMT) clone Federación Arauquita 5 (FEAR 5) husks. Method 1 (Lubis) is an alkaline treatment with heating that uses sodium hydroxide and whitening with sodium hypochlorite. In the second method, a soxhlet extraction is conducted for a period of six hours, followed by an alkaline-acidic treatment. Physicochemical and thermographic analyzes are conducted to identify characteristics specific to the extraction method. The results show that the highest mass cellulose yield is obtained by the modified Lubis method 1 with 27.09%. It is concluded that the cellulose obtained can be produced and used to develop biotechnological products, contributing to the circular economy and the sustainable development of cocoa in the Department of Risaralda, Colombia. [ABSTRACT FROM AUTHOR]

Theobroma cacao and T. bicolor are among the most important agricultural crops of the Mexican tropics. Currently, in Mexico, the propagation of these crops is performed via seeds, which indicates that demand exceeds production. In this context, somatic embryogenesis (SE) is an alternative to this approach. Thus, we evaluated the presence of embryogenic genotypes of T. cacao and T. bicolor in the Papaloapan Basin of Mexico with the idea of implementing this technology in the region. The analysis of the phenotypic expression of the floral whorls demonstrated that, unlike T. bicolor, the combination of 6-benzylaminopurine and 2,4-dichlorophenoxyacetic acid induces different morphogenetic responses in the genotypes that were evaluated in the primary callus phase of T. cacao. Staminodia presented with the highest percentage of caulogenesis in T. cacao, whereas T. bicolor presented with the highest frequency of caulogenesis in Staminodia and carpels. Some calli differentiated in the roots to a greater extent than those derived from the staminodes of T. cacao. The calli of T. bicolor did not differentiate. A parallel study using thidiazuron as an inducer demonstrated similar results for calli of both species; however, rhizogenesis from staminodes was 50% lower for the evaluated genotypes of T. cacao. Staminodes were the only structures that demonstrated primary somatic embryogenesis (PSE) in 66% of the T. cacao genotypes that were evaluated by using benzylaminopurine. Finally, secondary somatic embryogenesis (SSE) was evaluated in cotyledons and reached a 60% success rate, of which 95.48% were normal somatic embryos. Both types of embryogenesis were morphologically characterized using optical and/or scanning electron microscopy. [ABSTRACT FROM AUTHOR]

Microbial community control is crucial for maintaining homeostasis of the gut–liver axis in metabolic dysfunction-associated steatotic liver disease (MASLD). Here, we show that supplementation with a mixture of Mexican foodstuffs (MexMix)—Opuntia ficus indica (nopal), Theobroma cacao (cocoa) and Acheta domesticus (crickets)—enriches several beneficial taxa in MASLD mice and overweight/obese humans. Thus, MexMix induces an important prebiotic effect. In mice, a restoration of intestinal health was observed due to the increased short-chain fatty acids (SCFAs) and intestinal crypt depth, Ocln and Cldn1 expression, and decreased Il6 and Tnfa expression. MexMix significantly reduced steatosis in the mice's liver and modified the expression of 1668 genes. By PCR, we corroborated a Tnfa and Pparg decrease, and a Cat and Sod increase. In addition, MexMix increased the hepatic NRF2 nuclear translocation and miRNA-34a, miRNA-103, and miRNA-33 decline. In overweight/obese humans, MexMix improved the body image satisfaction and reduced the fat intake. These findings indicate that this new food formulation has potential as a therapeutic approach to treat conditions associated with excessive consumption of fats and sugars. [ABSTRACT FROM AUTHOR]

The basidiomycete Moniliophthora roreri causes frosty pod rot of cacao (Theobroma cacao) in the western hemisphere. Moniliophthora roreri is considered asexual and haploid throughout its hemibiotrophic life cycle. To understand the processes driving genome modification, using long-read sequencing technology, we sequenced and assembled 5 high-quality M. roreri genomes out of a collection of 99 isolates collected throughout the pathogens range. We obtained chromosome-scale assemblies composed of 11 scaffolds. We used short-read technology to sequence the genomes of 22 similarly chosen isolates. Alignments among the 5 reference assemblies revealed inversions, translocations, and duplications between and within scaffolds. Isolates at the front of the pathogens expanding range tend to share lineage-specific structural variants, as confirmed by short-read sequencing. We identified, for the first time, 3 new mating type A locus alleles (5 in total) and 1 new potential mating type B locus allele (3 in total). Currently, only 2 mating type combinations, A1B1 and A2B2, are known to exist outside of Colombia. A systematic survey of the M. roreri transcriptome across 2 isolates identified an expanded candidate effector pool and provided evidence that effector candidate genes unique to the Moniliophthoras are preferentially expressed during the biotrophic phase of disease. Notably, M. roreri isolates in Costa Rica carry a chromosome segment duplication that has doubled the associated gene complement and includes secreted proteins and candidate effectors. Clonal reproduction of the haploid M. roreri genome has allowed lineages with unique genome structures and compositions to dominate as it expands its range, displaying a significant founder effect.

The cocoa tree (Theobroma cacao L.) is a native crop of the tropical forests of Central America and the Amazon. It plays an important role in the economy of producing regions; however, the infrastructure remains incipient, leading to inadequate processing practices and affecting the quality of the cocoa beans. Therefore, this research aimed to evaluate the quality of 55 samples of Amazonian cocoa beans produced in five regions of state of Pará (Lower Tocantins River, Northeast, West, Southeast, and Trans-Amazon) through physical and physicochemical evaluations (proteins, lipids, moisture, ash, pH, acidity, and water activity), and a questionnaire with producers about fermentation and drying practices. This was followed by physical, physicochemical, antioxidant capacity, quantification of total polyphenols, and bioactive compound evaluations. According to the physical evaluation, the samples met the acceptable commercial standard, but the cut test results showed a lack of standardization in the pre-processing of cocoa beans according to the International Cocoa Organization (ICCO). Among the physicochemical parameters, moisture was within the limit tolerated by legislation, and only lipids showed significant differences. Regarding antioxidant capacity, total polyphenols, and bioactive compounds, only the bioactive compounds showed significant differences, with the Lower Tocantins River region exhibiting higher values for all studied compounds. Inadequate processing practices, such as poor fermentation and drying, may lead to quality deficiencies in cocoa beans. Therefore, this study emphasizes the need for characterization of commercial cocoa beans, as well as standardization in the pre-processing of these beans. It also highlights potential variations in the quality of the beans among producing regions, owing to the vast territorial expanse of Pará, diverse cultivation conditions, variety of cocoa trees, and different methods of cocoa bean pre-processing.

IntroductionThe limited understanding of the potential applications of cocoa by-products, due to the scarcity of studies that integrate scientific research and patent analysis, hinders the proper use of these by-products and compromises their role in promoting sustainability in the food industry.MethodologyIn this study, a multidimensional review encompassing scientific and patentometric analyses of cocoa by-products was conducted. Databases (Web of Science, Scopus, and Medline/PubMed) were utilized with search terms (Cocoa* OR Theobroma cacao AND by-product*) to identify scientific articles (144). Additionally, we explored earch databases [Espacenet and National Institute of Industrial Property (INPI)], employing a combination of earch terms and international classification codes (Cocoa* OR Theobroma cacao AND by-product* AND A23G), to identify the generated technologies (73).Results and discussionThe results revealed a significant concentration of scientific research in the agricultural and biological sciences (68%), focusing on the bioactive and biofunctional composition of the cocoa by-products. Additionally, interest in technological innovation related to these by-products was identified, as evidenced by the increased number of patent registrations after 2020. These findings suggest a significant potential for growth in this sector and provide valuable insights for future research and product development within the food industry.

IntroductionThis study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group.MethodsColor analysis and untargeted high-resolution mass spectrometry-based metabolomic analysis were performed on eight beans of each type. Mass spectral data processing, univariate and multivariate statistical methods were conducted for classification of beans and selection of discriminant features.Results and discussionThe results showed that the color difference already observed for black and brown chocolates preexists in the beans. Black and brown beans had 45 and 50 discriminant features, respectively, of which 16 and 41 were phenolic compounds. Most of them were also previously identified as discriminating compounds for black and brown chocolates. Black beans predominantly contained glycosylated flavanols, ranging from monomers to trimers, with dimers and trimers being A-type procyanidins, along with a phenolic acid (protocatechuic acid), and an O-glycosylated flavonol (quercetin-3-O-glucoside). In contrast, brown beans mostly contained non-glycosylated B-type procyanidins ranging from dimers to decamers, but also dimers and trimers of A-type procyanidins, and a glycosylated and sulfated flavanol ((epi) catechin hexoside-sulfate). These markers may be useful for quality control purposes and may contribute to the selection of beans that yield black or brown dark chocolates.

Se estima que a nivel mundial se procesa setecientos mil millones de toneladas al año de grano de cacao, en contraste a su proceso productivo, solo se aprovecha las semillas, que representa un 20%-23% del fruto, la otra proporción del fruto como la mazorca o cáscara, placenta, cascarilla y jugo de mucílago son los principales subproductos y se pierde como desecho. Debido a la disponibilidad y su alto valor nutricional, se le está dando diferentes usos en nuevas áreas de aplicación. Por ello, esta revisión se centra en actualizar conocimientos sobre el uso de subproductos del cacao en la producción animal, nuevos enfoques su viabilidad y su sostenibilidad. En este contexto, los subproductos son utilizados en la alimentación en monogástricos y poligástricos, reportando resultados favorables y mayor rentabilidad, representando una alternativa viable y valiosa para la alimentación animal. Se ha comprobado que estos subproductos están compuestos por diversos compuestos bioactivos de interés farmacéutico, industrial y alimenticio, que ya le están dando nuevos usos y aplicaciones. Se anticipa que los subproductos de cacao serán ampliamente adoptados con otros fines. En consecuencia, se espera que en el futuro próximo su disponibilidad para la alimentación animal disminuya y sus precios aumenten.

In the region of Tumaco (Nariño, Colombia), in Southwestern Colombia, the CCN-51 cocoa clone has been commonly cultivated in recent decades. Determining the influence of cocoa processing conditions (pre-drying and yeast starter inoculation) on the profile of volatile compounds is essential to ensure maximum cocoa quality. To this aim, cocoa beans were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (control; CO); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD+YS). A total of 45 volatile compounds were identified by SPME-HS/GC–MS and classified as: alcohols (9), aldehydes and ketones (17), acids (6), esters (3), pyrazines (2), aliphatic hydrocarbons (4) and others (4). Pre-drying and yeast starter inoculation reduced the concentration of acids, which are associated with off-flavour notes. Fermentation with a selected yeast culture generated desirable flavour notes (sweet, fruity, floral, buttery and malty). The PCA score plot showed a clear separation of the samples obtained from the different treatment studied. In conclusion, pre-drying and inoculating with selected yeasts during processing help enhance the sensory quality of the cocoa.

Background: Lead has been associated with human activities since time immemorial and is reported to induce antioxidant and neurobehavioral impairments in animals and humans. The present study examined and compared the protective activity of aqueous Zingiber officinale root (ZO) and Theobroma cacao seed (TC) extracts against Pb-induced cerebellar toxicity. Methodology: Twenty-four rats, divided into four equal groups, received as follows: 1 ml H2O/day; 100 mg.kg-1 body weight (BW)/day of lead acetate (Pb) only; 500 mg.kg-1 BW/day of ZO and 100 mg.kg-1 BW/day of Pb; and 500 mg.kg-1 BW/day of TC and 100 mg.kg-1 BW/day of Pb, orally for twenty-eight days. Afterwards, neurobehavioural tests were conducted and the harvested cerebellums were used for antioxidant enzymes activity, Pb and lipid peroxidation concentrations as well as histological evaluations, following the sacrifice of experimental rats. Results: Findings revealed significant neurobehavioural and antioxidant enzymes impairment, elevated levels of cerebellar Pb and lipid peroxidation, and microstructure alterations in the cerebellum of Pb-exposed rats. Although pretreatment with ZO and TC significantly attenuated these Pb-induced effects, ZO was more potent in its neuroprotective activity than TC. Conclusion: Taken together, ZO and TC can be further developed as novel neuroprotective agents against Pb toxicity.

Witches' broom disease (WBD) affects cocoa trees (Theobroma cacao L.) and is caused by the fungus Moniliophthora perniciosa that grows in the apoplast in its biotrophic phase and later progresses into the tissues, causing serious losses in the production of cocoa beans. Therefore, the apoplast of T. cacao can provide important defense responses during the interaction with M. perniciosa. In this work, the protein profile of the apoplast of the T. cacao genotypes Catongo, susceptible to WBD, and CCN-51, resistant one, was evaluated. The leaves of T. cacao were collected from asymptomatic plants grown in a greenhouse (GH) and from green witches' brooms grown under field (FD) conditions for extraction of apoplastic washing fluid (AWF). AWF was used in proteomic and enzymatic analysis. A total of 14 proteins were identified in Catongo GH and six in Catongo FD, with two proteins being common, one up-accumulated, and one down-accumulated. In CCN-51, 19 proteins were identified in the GH condition and 13 in FD, with seven proteins being common, one up-accumulated, and six down-accumulated. Most proteins are related to defense and stress in both genotypes, with emphasis on pathogenesis-related proteins (PR): PR-2 (β-1,3-glucanases), PR-3 and PR-4 (chitinases), PR-5 (thaumatine), PR-9 (peroxidases), and PR-14 (lipid transfer proteins). Furthermore, proteins from microorganisms were detected in the AWF. The enzymatic activities of PR-3 showed a significant increase (p < 0.05) in Catongo GH and PR-2 activity (p < 0.01) in CCN-51 FD. The protein profile of the T. cacao apoplastome offers insight into the defense dynamics that occur in the interaction with the fungus M. perniciosa and offers new insights in exploring future WBD control strategies. [ABSTRACT FROM AUTHOR]

The cacao swollen shoot disease (CSSD) caused by a complex of badnavirus species presents a major challenge for cacao production in West Africa, especially Ghana and Côte d'Ivoire. In this study, CSSD species detection efficiency, diversity, and geographic distribution patterns in cacao plantations in Ghana and Côte d'Ivoire were investigated through field surveillance, PCR detection assays, sequencing of positive amplicons, and phylogeographic clustering. Cumulatively, the detection efficiency of the tested CSSD primer sets that were targeting the movement protein domain of the virus ranged from 0.15% (CSSD-3 primer) to 66.91% (CSSD-1 primer) on all the symptomatic cacao leaf samples assessed. The identified CSSD species differed phylogenetically and overlapped in distribution, with the cacao swollen shoot Togo B virus (CSSTBV) (n = 588 sequences) being the most prevalent and widely distributed compared to the other CSSD species that were encountered in both countries. Geographically, the cacao swollen shoot CE virus (CSSCEV) species (n = 124 sequences) that was identified was largely restricted to the bordering regions of Ghana and Côte d'Ivoire. These results provide updated knowledge of the geographic distribution of the key CSSD species and their diagnostic efficiency and, thus, provide guidance in identifying locations for structured testing of cacao germplasm and optimal diagnostics for the predominant CSSD species in Ghana and Côte d'Ivoire. [ABSTRACT FROM AUTHOR]

The growth, enzyme activity, and nutritional value of Theobroma cacao L. are strongly affected under hypoxic conditions and by the toxicity of iron (Fe). It is a challenge to mitigate the stress caused by excessive levels of Fe under flooding in cocoa trees. This study evaluated the physiological response of two cocoa genotypes to different Fe concentrations and hypoxic conditions. The plants were cultivated under three Fe concentrations (44.5, 133.5, and 400.5 lmol L-1 FeSO4) and two hydroponic cultivation conditions, one with an oxygenated nutrient solution and the other solution without oxygenation (hypoxia). Growth characteristics, enzyme activity, and nutritional balance were evaluated at 116 days after planting. An increased guaiacol peroxidase activity and higher phenolic compound contents of genotype TSH 1188 were observed at the Fe concentration of 400.5 lmol L-1 under hypoxia. The genotype SIAL 70 was also recorded increased with rising Fe concentrations, even without aeration. Regardless of the hypoxic conditions, the calcium content of both genotypes decreased with increasing Fe concentrations in the nutrient solution, while the Zn concentration of genotype TSH 1188 increased, regardless of the hypoxic nutrient solution, and that of genotype SIAL 70 decreased under hypoxic conditions. The genotypes respond differently to Fe excess and hypoxia, indicating distinct tolerance mechanisms for each stress type. In general, the tolerance of genotype TSH 1188 and SIAL 70 to the combination of Fe excess and hypoxia, respectively, was high and moderate, suggesting that the two genotypes have different mechanisms to support these stress conditions. [ABSTRACT FROM AUTHOR]

Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control. [ABSTRACT FROM AUTHOR]

DNA methylation is an important epigenetic mark that plays a crucial role in regulating various biological processes and adaptation to environmental conditions in both plants and animals. At present, there are no reports on the systematic analysis of the DNA-(cytosine-5) methyltransferase (C5-MTase) and demethylase (dMTase) gene families from the cacao (Theobroma cacao) genome. In this study, a comprehensive bioinformatic analysis identified the presence of seven C5-MTases (TcC5-MTases) and three dMTases (TcdMTases) in cacao. According to the sequence similarity, and conserved motif and domain architecture, TcC5-MTases were phylogenetically classified into METHYLTRANSFERASE 1 (TcMET1), CHROMOMETHYLASE (TcCMT1-3), DOMAINS REARRANGED METHYLASE (TcDRM1/2, TcDRM3), and de novo DNA METHYLTRANSFERASE 2 (TcDNMT2), and TcdMTases were classified into DEMETER (TcDME), REPRESSOR OF SILENCING 1 (TcROS1, also known as DEMETER-LIKE 1 (TcDML1)), and TcDML3 subfamilies. These genes were distributed randomly on six chromosomes. Moreover, most of the TcC5-MTases and TcdMTases were putatively localized in the nucleus, except TcDRM1/2 and TcDRM3, which were found in chloroplasts. Further analysis of cis-acting regulatory elements (CREs) in the promoter regions TcC5-MTase and TcdMTase genes inferred the presence of multiple CREs, especially stress-responsive, light-responsive, and hormone-responsive elements. Additionally, the analysis of protein–protein interaction networks revealed interactions among TcC5-MTases and with other proteins in T. cacao, such as S-adenosyl-L-homocysteine hydrolase and histone deacetylases, suggesting potential crosstalk among DNA methylation, the methionine cycle, and histone deacetylation. These interactions provide valuable insights into the complexity of regulating plant methylation levels. Collectively, the findings of this study provide a framework for further functional characterization of these genes and unravel the epigenetic mechanisms underlying growth and development, as well as adaptations to stress conditions in cacao. [ABSTRACT FROM AUTHOR]

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Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study explored the impact of Leucothyreus femoratus, a previously unreported folivorous pest in cacao cultivation, on cacao tree survival, development, and yield. The study was conducted in an experimental cacao plot in the Colombian plains, it featured 20 cacao genotypes in an agroforestry system, with plantain and Mexican sunflower providing temporary shade, and yopo offering permanent shade. RESULTS: We found an infestation rate of 2.9 ± 0.3 adult beetles per cacao tree. L. femoratus larvae were discovered in association with the roots of all plants within the agroforestry arrangement; however, yopo and plantain exhibited the highest incidence of root‐feeding larvae among these associated plants. Interestingly, male and female L. femoratus displayed distinct leaf consumption patterns in the laboratory, with females consuming more foliage relative to their body weight. Moreover, field observations highlighted the detrimental impact of L. femoratus herbivory on cacao tree survival and growth, leading to leaf skeletonization, reduced plant height, and stem diameter. Trees with over 50% leaf consumption suffered more than 20% mortality. Additionally, herbivory negatively affected cacao yield, correlating higher leaf surface damage with a decrease in harvested pods. The study also identified varying antixenotic resistance in different cacao genotypes, with some consistently displaying resistance while others showed variable levels during tree establishment and production stages. CONCLUSION: This research underscores the significant role of L. femoratus as a cacao pest, emphasizing its adverse effects on cacao tree survival, development, and yield. Consequently, implementing effective control measures is vital for ensuring sustainable cacao cultivation. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The Baracoa region, eastern Cuba, hosts around 80 % of the country cacao (Theobroma cacao L.) plantations. Cacao plants in farms are diverse in origin and propagation, with grafted and hybrid plants being the more common ones. Less frequent are plants from cuttings, TSH progeny, and traditional Cuban cacao. A national cacao gene bank is also present in Baracoa, with 282 accessions either prospected in Cuba or introduced from other countries. A breeding program associated with the gene bank started in the 1990s based on agro-morphological descriptors. The genetic diversity of cacao resources in Baracoa has been poorly described, except for traditional Cuban cacao, affecting the proper development of the breeding program and the cacao planting policies in the region. To assess the population structure and genetic diversity of cacao resources in Baracoa region, we genotyped plants from both cacao gene bank (CG) and cacao farms (CF) applying a new ddRADseq protocol for cacao. After data processing, two SNPs datasets containing 11,425 and 6,481 high-quality SNPs were generated with 238 CG and 135 CF plants, respectively. SNPs were unevenly distributed along the 10 cacao chromosomes and laid mainly in noncoding regions of the genome. Population structure analysis with these SNP datasets identified seven and four genetic groups in CG and CF samples, respectively. Clustering using UPGMA and principal component analysis mostly agree with population structure results. Amelonado was the predominant cacao ancestry, accounting for 49.22 % (CG) and 57.73 % (CF) of the total. Criollo, Contamana, Iquitos, and Nanay ancestries were detected in both CG and CF samples, while Nacional and Marañon backgrounds were only identified in CG. Genetic differentiation among CG (FST ranging from 0.071 to 0.407) was higher than among CF genetic groups (FST: 0.093-0.282). Genetic diversity parameters showed similar values for CG and CF samples. The CG and CF genetic groups with the lowest genetic diversity parameters had the highest proportion of Amelonado ancestry. These results should contribute to reinforcing the ongoing breeding program and updating the planting policies on cacao farms, with an impact on the social and economic life of the region. [ABSTRACT FROM AUTHOR]

The present study was conducted to determine and analyse the content of furosine, acrylamide and furan in fermented cocoa beans from the Chuao ("criollo variety") and Barlovento ("trinitario variety") regions of Venezuela, after roasting (in the shell at 110–180 °C for 15–60 min) and alkalisation (with sodium bicarbonate or potassium carbonate, at concentrations of 10–25 g/kg in order to evaluate the impact of these operations. The highest furosine contents (up to 249 mg/100 g of protein) were found in fermented, sun-dried samples, and were higher in the nibs than in the shells. The acrylamide content increased in line with the temperature, to 160 °C in the shells, and to 180 °C in the nibs. At temperatures of up to 140 °C, the acrylamide content was higher in the shells than in the nibs. The furan content increased in line with the temperature and in this case too, was greater in the shells. The content of both furosine and furan decreased with alkalisation, while the presence of acrylamide was irregular and determined by the roasting temperature and the alkalising agent employed. Although the furosine, acrylamide and furan contents varied between the beans from the two regions and the varieties considered (Chuao and Barlovento), these three compounds were correlated to a statistically significant degree. [ABSTRACT FROM AUTHOR]

Cacao (Theobroma cacoa L.) is an important tropical fruit tree used in chocolate production. Among the biotic problems interfering with fruit production, phytopathogenic fungi stand out. During a visit to cocoa production areas in the municipality of Medicilândia, Pará, Brazil (Amazon region), we observed cocoa fruits with dark lesions and greyish‐white cottony mycelia growth. In order to determine the aetiological agent's identity, we extracted DNA and amplified part of the TEF‐1α and RBP2 genes and compared them with sequences in GenBank using the BLASTn tool. Based on molecular results and phylogenetic analysis, the isolates were identified as Calonectria hawksworthii. Inoculations in cacao fruits showed symptoms after 6 days and were similar to those collected in the field, confirming the postulates. This study is the first report of Ca. hawksworthii causing cocoa bean rot worldwide. [ABSTRACT FROM AUTHOR]

The cocoa tree (Theobroma cacao L.), widely distributed in southern and central Mexico, has many economic and ecological functions. However, there is a lack of data and information regarding the aboveground biomass (AGB) of this species in Mexico, which hampers understanding of its carbon sequestration potential. The objectives of this study were (1) to develop allometric equations to estimate AGB and (2) to determine the relationships of AGB components in cacao trees. Twenty-one trees were destructively sampled and separated into components (trunk, branches, leaves) at the Chontalpa subregion of Tabasco, a large cocoa production area. Samples of biomass cocoa trees were used to determine their carbon content. A typical cacao tree in our study area is 6.64 m in height, with a diameter at breast height (dbh) of 13.29 cm and with dry aboveground biomass of 37.02 kg. We found that about 50% of the biomass of a cacao tree is concentrated in the trunk while stems of different sizes, leaves, and fruits account for the other 50%. Seven AGB models were designed using dbh, basal diameter at 30 cm (d30), total height (h), canopy area (Ac), canopy height (Ch), and crown width (Cw) as biomass predictors. The dbh was the best-correlated independent variable with all AGB components. Selected models showed adequate fit and performance with high R2 (ca. 95%) in estimating AGB, but the most appropriate allometric equation was Ln (TB) = − 4.20 + 1.19 * ln(dbh) + 2.34 * ln(h) because this model had higher R2, lower Akaike criterion, and Mallow’s cp values. We recommend the use of this model to calculate aboveground biomass and carbon content for cacao trees in agroforestry systems similar to those of our study area. [ABSTRACT FROM AUTHOR]

This paper introduces a dataset of aerial imagery captured during the 2022 cocoa growing season in the central-western region of Côte d'Ivoire. The images were acquired using a multispectral camera mounted on a DJI Phantom 4 unmanned aerial vehicle (UAV). The agricultural land surveyed encompasses 10 different types of cocoa-based agroforestry systems, each ranging from 2.6 ha to 8.3 ha, totaling 7638 images and covering 30 ha. The UAV mission was conducted at an altitude of 80 m, with a side overlap of 70 % and a front overlap of 80 %. This configuration achieved ground sampling distances (GSD) ranging from 4.2 to 4.6 cm providing high-resolution detailed imagery of those lands.These high-resolution RGB and multispectral images can be used to characterize the structural complexity of the systems as well as the abundance, and the health of the trees in these cocoa-based systems. It can be a valuable resource for researchers in the fields of ecology, agriculture, and environmental monitoring. The dataset supports a wide range of applications, from precision agriculture to sustainable cocoa land use management, making it a pivotal tool for enhancing agricultural practices and ecosystem management in Ivorian regions facing environmental and economic challenges.

The Malaise trap is widely used for monitoring the diversity of flying insects. The omnidirectional model (Omnidirectional flight trap) is well known when hung in the understory, where it divides the sampling of these insects into two interception strata, a lower and an upper one. In general, the interest in using this trap type is because it allows to collect organisms with distinct flight behaviors to be discriminated against. Here, we investigated what information this trap can provide from samples of canopy ants and winged individuals as workers. We evaluated the sampling efficiency of the ant fauna, comparing the collection strata of this trap in a cocoa agroforestry system. To collect the ants, 40 traps were installed near an equivalent number of shading trees in a cacao plantation. A total of 374 specimens of ants belonging to 94 species or morphospecies of Formicidae were captured. Of these, 44 species were represented by alates of both sexes, while workers represented 68 species. A significant difference in the average number of ant species, both winged individuals and workers, was observed according to the trap interception stratum. A greater number of alates were collected in the upper stratum than in the lower one. An inverse pattern was observed for workers. However, we do not observe any difference according to the trap interception stratum when focusing on the whole ant diversity independently from their cast. On the contrary, the pattern of species composition comparing the two trap interception strata varied according to the ant casts. The Malaise traps are also interesting because they provide valuable information about the activity of canopy ants, such as foraging (workers) and mating flight (alates: height, orientation, time, according to the schedule of trap use).

Drought is the most widespread threat to cocoa production. We assessed the combined effect of arbuscular mycorrhizal fungi (AMF) and potassium fertilizer on cocoa drought resilience and survival at the nursery to 2 years after transplanting to field. Nursery and field experiments were conducted at the FRNR farm (6°43N and 1°36W), Ghana, from 2020 to 2022. A 3 × 3 × 2 factorial experiment in a RCBD with three varieties of cocoa (CRG8914 ×\times PA150; AMAZ315–15 ×\times EQX78; PA150 ×\times CRG 0314: V1; V2; V3 respectively), potassium (0, 2, and 4 g/plant), and mycorrhizal spore treatment (non-AMF and AMF inoculated) was used. Soil from the cocoa rhizosphere was collected and the wet sieving, decantation, and sucrose centrifugation techniques were used for the isolation of AMF. Rhizophagus irregularis was identified using the morphological method. The identified inoculum was prepared using the trap culture technique. K levels with AMF recorded the highest plant height (50.27 cm) than the non-AMF seedlings (41.4 cm). 2 g K × AMF in V1 and V2 had the highest (p < 0.05) above-ground (5.13 g) and below-ground (2.81 g) biomass, respectively. At 24 months, V1 × 0 g and V3 × 4 g without AMF had mortality of 60% and 50%, respectively, while V1 × 4 g and V2 × 2 g with AMF had 2% mortality rate. In conclusion, this has implications for cocoa nutrient management, yield, and climate-smart strategies for the attainment of Sustainable Development Goal 13 (climate Action).

Theobroma cacao L., commonly known as cocoa, has been an integral part of human culture and diet for thousands of years. However, recent scientific research has highlighted its potential therapeutic properties, particularly in the treatment of cancer and inflammatory diseases. This comprehensive review analyzes the anti-inflammatory and anticancer effects of Theobroma cacao extracts combined with nanoparticles using in vitro and in vivo studies. Its diverse biological activity can be attributed to its rich phytochemical profile, including polyphenols, flavonoids, and alkaloids. In vitro studies have found that cocoa extracts, alone or in combination with nanoparticles, inhibit cancer cell proliferation, induce apoptosis and modulate key signaling pathways in various cancer cell lines. The extracts have also been found to reduce tumor growth and enhance the efficacy of conventional chemotherapeutic agents, potentially reducing their side effects, in vivo. Its anti-inflammatory properties are based on its ability to modulate inflammatory mediators, inhibit NF-κB signaling, and regulate macrophage polarization. These effects have been observed in both cellular and animal models of inflammation. This review opens up new possibilities for future research and therapeutic applications, highlighting the potential of Theobroma cacao as a valuable complementary approach in the treatment and prevention of cancer and inflammatory diseases.

The extraction of bioactive compounds from food by-products is one of the most important research areas for the nutraceutical, pharmaceutical, and food industries. This research aimed to evaluate the efficiency of Ultrasound-Assisted Extraction (UAE) and Microwave-Assisted Extraction (MAE), either alone or in combination, of phenolic compounds from cocoa bean shells (CBSs). These extraction techniques were compared with conventional methods, such as under simple magnetic stirring and the Soxhlet apparatus. After the preliminary characterization of the gross composition of CBSs, the total polyphenol content and radical scavenging of extracts obtained from both raw and defatted cocoa bean shells were investigated. Quantification of the main polyphenolic compounds was then performed by RP-HPLC-DAD, identifying flavonoids and phenolic acids, as well as clovamide. The application of MAE and UAE resulted in a similar or superior extraction of polyphenols when compared with traditional methods; the concentration of individual polyphenols was variously influenced by the extraction methods employed. Combining MAE and UAE at 90 °C yielded the highest antiradical activity of the extract. Spectrophotometric analysis confirmed the presence of high-molecular-weight melanoidins, which were present in higher concentrations in the extracts obtained using MAE and UAE, especially starting from raw material. In conclusion, these results emphasize the efficiency of MAE and UAE techniques in obtaining polyphenol-rich extracts from CBS and confirm this cocoa by-product as a valuable biomass for the recovery of antioxidant compounds, with a view to possible industrial scale-up.