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S. Suzannah

Bio: S. Suzannah is an academic researcher. The author has contributed to research in topics: Polyphenol & Moisture. The author has an hindex of 4, co-authored 4 publications receiving 246 citations.

Papers
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Journal ArticleDOI
TL;DR: In this article, the authors investigated the cocoa drying kinetics and compared the quality of the dried beans produced from sun and artificial hot air drying, and found significant differences in quality assessment.

105 citations

Journal Article
TL;DR: A review of the latest developments and studies reported for cocoa polyphenols and its contribution in this area for the betterment of human health is provided in this paper, where the main classes of polyphenolic compounds identified are such as simple phenols, benzoquinones, phenolic acids, acetophenone, phenylacetic acids, hydroxycinnamic acids, phenylene glycols, phenylonic acid and phenylpropenes, coumarines, chromones, naphtoquinone, xanthones, stilbenes,
Abstract: Polyphenols have gained much interest recently due to its antioxidant capacity and possible benefits to human health such as anti-carcinogenic, anti-atherogenic, anti-ulcer, antithrombotic, anti-inflammatory, immune modulating, anti-microbial, vasodilatory and analgesic effects. Cocoa (Theobroma cacao L.) is a rich source of polyphenols and reported having high antioxidant activity than teas and red wines. Cocoa and its derived products (cocoa powder, cocoa liquor and chocolates) contain varied polyphenol contents and possess different levels of antioxidant potentials. The polyphenols in cocoa beans contribute to about 12-18% of the dry weight of the whole bean. Main classes of polyphenolic compounds identified are such as simple phenols, benzoquinones, phenolic acids, acetophenones, phenylacetic acids, hydroxycinnamic acids, phenylpropenes, coumarines, chromones, naphtoquinones, xanthones, stilbenes, anthraquinones, flavonoids, lignans and lignins. Three main groups of cocoa polyphenols can be distinguished namely the catechins (37%), anthocyanins (4%) and proanthocyanidins (58%). The main catechin is (-)-epicatechin with up to 35% of polyphenol content. Effects of processing could influence the polyphenols of cocoa and its products. The aim of this paper is to provide a review of some of the latest developments and studies reported for cocoa polyphenols and its contribution of this area for the betterment of human health.

92 citations

Journal ArticleDOI
TL;DR: In this paper, the drying kinetics of the individual layer of cocoa beans, namely the testa and cotyledon, during heat pump drying were investigated and it was found that moisture migrated from the lower moisture content to the higher moisture content during drying.

65 citations

Proceedings ArticleDOI
29 Dec 2015
TL;DR: In this article, the degradation kinetics of cocoa polyphenols during hot water blanching are analyzed; the rate constant for the polyphenol degradation after blancing was found to be ranging from 0.0208 to 0.0340 /min.
Abstract: Several studies have been reported on the potential health benefits of cocoa polyphenols. However, drying has an inhibitory effect on the substantial recovery of cocoa polyphenols. This is majorly because of the high degradation of polyphenol compounds as well as the enhanced activity of polyphenol oxidases; a pre-cursor for browning of polyphenols during drying. Pre-treatment technique such as water blanching (80° and 90°C for 5 min, 10 min and 15 min exposure times respectively) can inactivate the polyphenol oxidases enzyme and promote high percent of the polyphenol recovery in dried cocoa bean. The degradation kinetics of cocoa polyphenols during hot water blanching are analyzed; The rate constant for the polyphenol degradation after blanching was found to be ranging from 0.0208 to 0.0340 /min. The results for dried fresh cocoa beans showed an optimal level of polyphenol recovery (118 mg GAE/g) when blanched at 90°C for 5 minutes duration. The antioxidant activity is also analyzed using DPPH scavenging assay.

6 citations


Cited by
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Journal ArticleDOI
TL;DR: Increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount and polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein.
Abstract: While many epidemiological studies have associated the consumption of polyphenols within fruits and vegetables with a decreased risk of developing several chronic diseases, intervention studies have generally not confirmed these beneficial effects. The reasons for this discrepancy are not fully understood but include potential differences in dosing, interaction with the food matrix, and differences in polyphenol bioavailability. In addition to endogenous factors such as microbiota and digestive enzymes, the food matrix can also considerably affect bioaccessibility, uptake, and further metabolism of polyphenols. While dietary fiber (such as hemicellulose), divalent minerals, and viscous and protein-rich meals are likely to cause detrimental effects on polyphenol bioaccessibility, digestible carbohydrates, dietary lipids (especially for hydrophobic polyphenols, e.g., curcumin), and additional antioxidants may enhance polyphenol availability. Following epithelial uptake, polyphenols such as flavonoids may reduce phase II metabolism and excretion, enhancing polyphenol bioavailability. Furthermore, polyphenols may act synergistically due to their influence on efflux transporters such as p-glycoprotein. In order to understand polyphenol bioactivity, increased knowledge of the factors affecting polyphenol bioavailability, including dietary factors, is paramount.

396 citations

Journal ArticleDOI
TL;DR: Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes, which presented a volatile profile similar to the one obtained by sun drying.

169 citations

Journal ArticleDOI
TL;DR: In this paper, a comprehensive review of thin-layer drying-curve models available in the literature and their comparisons for single layer drying applications from 2003 to 2013 is presented, where a total of 67 models are selected and classified under 28 performance assessment criteria for comparison purposes.
Abstract: This paper presents a comprehensive review of thin-layer drying-curve models available in the literature and their comparisons for single-layer drying applications from 2003 to 2013. In this regard, a total of 67 models are selected and classified under 28 performance assessment criteria for comparison purposes. These models are then evaluated by considering the following parameters: (1) product type; (2) pretreatment type; (3) drying parameters, such as temperature, air velocity, layer thickness, microwave power levels, amount of solar radiation, vacum pressure, frequency of sound wave, excitation amplitude, relative humidity, bed depth, product shape, pH, salt content, absolute pressure, etc.; and (4) drying method employed. Furthermore, the best models obtained are employed for product drying applications and compared for different drying methods, drying parameters, and dried products.

146 citations

Journal ArticleDOI
TL;DR: It turned out that control over a restricted bacterial species diversity during fermentation through an ideal post-harvest handling of the cocoa beans will allow the production of high-quality cocoa and chocolates produced thereof, independent of the fermentation method or farm.

137 citations

Journal ArticleDOI
TL;DR: In this article, the authors present several works on the regenerative method of the desiccant system and its application in the drying system for both solid and liquid Desiccant materials.
Abstract: Desiccant material has been used in drying applications because of its low energy consumption, among other advantages. Desiccant material can produce hot and dry air that is beneficial for the drying process. The advantages of using desiccant material in a drying system include continuous drying even during off-sunshine hours, increased drying rate due to hot and dry air, more uniform drying, and increased product quality especially for heat-sensitive products. Some problems in desiccant system such as pressure drop in solid desiccant, carry over of liquid desiccant by air stream and low moisture adsorption capacity may be improved by optimization of the design of desiccant system. Numerous researchers have studied the low cost and low regeneration temperature of desiccant material, and the optimization of desiccant application to produce more competitive energy. The use of heat to regenerate desiccant material in a drying system has limitations in energy saving. However the use of low energy or free available energy such as solar energy and waste heat from industrial processes for regeneration of desiccant material will make the system more cost-effective. This paper presents several works on the regenerative method of the desiccant system and its application in the drying system for both solid and liquid desiccant materials.

132 citations