Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Abstract

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview

“…[31] measured 9.86 mg GAE/g of total phenolic value for dark chocolate. In both studies, the standard Folin-Ciocalteu assay was used under non-acidic conditions and the results obtained were consistent with the values measured by Barišić et al [71], which ranged from 1.70 to 3.63 mg GAE/g for milk and 7.54-12.71 mg GAE/g for dark chocolate, confirming the fact that these results are often overestimated due to sugar interference. Similar observations were also made for yogurts.…”

“…For example, sugars in high-sugar foods (e.g., chocolate) can cause interference if present in high concentrations. Barišić et al [71], in their study, compared the classical and the modified Folin-Ciocalteu assay (acidic conditions without the adding of Na 2 CO 3 ) for total phenolic analysis in dark-and milk chocolates. The authors pointed out that sugars cannot interact with the Folin-Ciocalteu reagent under acidic conditions.…”

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

“…Moisture absorption makes molten chocolate very thick and tends to stick together. Fructose has fewer health problems than sucrose, and because of the lower increase in blood sugar, it could be used to produce chocolate products for people with diabetes (Barišić et al, 2020).…”

Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain

“…In one study, cocoa shell (as a source of dietary fiber) was added to dark and milk chocolate and improved the dietary fiber content without any impact on the polyphenolic content, and hence could be considered for its use. The quality of the prepared chocolate was comparable to commercial chocolate [45]. Cocoa hull phenolic extract was prepared and encapsulated using spray drying, incorporated in biscuits preparation, and tested for its stability during the baking process.…”