| Grant number: | 20/16170-6 |
| Support Opportunities: | Regular Research Grants |
| Start date: | February 01, 2022 |
| End date: | January 31, 2024 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Marcelo Antonio Morgano |
| Grantee: | Marcelo Antonio Morgano |
| Host Institution: | Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil |
| Associated researchers: | Beatriz Thie Iamanaka ; Carlos Alberto Jadán Piedra ; Marta Hiromi Taniwaki ; Raquel Fernanda Milani ; Valdecir Luccas |
| Associated scholarship(s): | 22/02658-2 - Cocoa beans and Bean to Bar chocolates: inorganic contaminants and mycotoxins, BP.TT |
Abstract
The interest in less industrialized chocolates called "Bean to Bar" has grown with the appeal of being more natural, artisanal, careful and sustainable production. Its production is on a smaller scale than the industrial one, with the use of alternative equipment and with a careful choice of cocoa of controlled origin. These products aim at the quality of the final product and socio-environmental issues. The main sources of contamination by inorganic contaminants are related to their presence in the environment, being strongly related to the region where cocoa is grown; whereas mycotoxins can be formed in the cocoa drying step. In order to protect public health and guarantee the offer of safe products to the consumer, it is extremely important to identify the levels of inorganic contaminants and mycotoxins in cocoa beans and to assess the occurrence of these contaminants in chocolates. Thus, this project aims to: i) to evaluate the presence of inorganic contaminants (As, Cd, Cu and Pb) and mycotoxins (ochratoxin A and aflatoxins) in cocoa beans from Brazil, such as Bahia, Pará and Amazonas and Ecuador (Manabí province); ii) to evaluate the transfer of mycotoxins and inorganic contaminants in the production process of "Bean to Bar" chocolate; iii) to calculate the estimated intake and / or exposure of these contaminants to children and adults. At the end of this study, it is expected to contribute to the knowledge of the levels of contaminants in cocoa processing for "Bean to Bar" chocolates. (AU)
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