In recent years, cacao and its derivatives have gained significant attention due to their potential health benefits. The primary bioactive compounds in cacao are polyphenols and methylxanthines, predominantly represented by theobromine. Their concentrations vary widely, influenced by cacao variety, growth region, and postharvest processing. Fermentation typically leads to a marked decrease in polyphenols and theobromine, with further reductions during drying and roasting. This review aims to consolidate current knowledge on how these factors affect compound levels, providing insights crucial for optimizing practices to enhance the health benefits and quality of cacao products. Literature consistently shows that cacao properties are shaped by genetics, environmental conditions, and processing stages. Moreover, the unique polyphenol and theobromine profiles can serve as distinctive fingerp...

The Vaccinium genus consists of a variety of berries with high nutritious components consumed worldwide leading to the development of micropropagation protocols to supply the demand. Mortiño, the Andean Blueberry (Vaccinium floribundum Kunth) is a wild berry that grows in high-altitude grasslands with nutritious and commercial potential in Ecuador. In this study, the use of PPMTM (Plant Preservative Mixture™) was effective controlling contamination for the in vitro establishment of Vaccinium floribundum Kunth in contrast to a conventional method using EtOH and Clorox. Stems were defoliated and cut into 1 cm segments, then immersed in liquid MS (Murashige & Skoog) supplemented with 5% v/v PPMTM without pH adjustment for 5 hours under constant shaking. After immersion, segments were transferred to flasks containing WPM (Woody Plant Media) medium supplemented with an additional 2 mlL...