Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Pavlović, Aleksandra; Mrmošanin, Jelena; Krstić, Jovana; Mitić, Snežana S.; Tošić, Snežana B.; Arsić, Biljana; Micić, Ružica J.

doi:10.17221/265/2016-cjfs

Cited by 6 publications

(5 citation statements)

References 29 publications

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“…A small loss of antioxidant activity by 2.5% on average was also observed in all samples after 8 months of storage, as seen by DPPH inhibition values that decreased to 11.1-11.6% levels. This finding is in accordance with other similar studies regarding the effect of storage on the antioxidant capacity of chocolate products (Pavlovic et al, 2017) and is related to the degradation of major polyphenol compounds (flaval-3-ols, anthocyanins, catechins, procyanidins and proanthocyanidins) (Laličić-Petronijević et al, 2016;Pavlovic et al, 2017;Roda and Lambri, 2019).…”

Section: Antioxidant Activity and Color Properties Of Chocolate Products During Storagesupporting

confidence: 93%

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Kaltsa

Alibade

Batra

et al. 2021

OCL

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The aim of the present study was to evaluate the physical and antioxidant properties of microemulsions containing Moringa oleifera leaf extract (MLE) produced by the means of a deep eutectic solvent. Selected microemulsions containing MLE were incorporated in chocolate products to enrich them. Their color properties including CIE L*, a*, b* parameters and whitening index (WI) along with DPPH radical scavenging activity were assessed during a period of 8 months. The antioxidant activity of microemulsions depended on the oil phase used, while it was unaffected by the concentration of MLE. Samples prepared with soybean oil as oil phase containing MLE presented the highest radical inhibition percentage (I% = 26.8–27.8%). Coconut microemulsions were finally incorporated at 2 and 4% w/w concentration into chocolate products, as coconut oil is a known cocoa butter substitute. Although the incorporation of MLE microemulsions did not affect the color properties of most of the chocolates, enriched products did not exhibit superior antioxidant activity compared to control samples.

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Section: Antioxidant Activity and Color Properties Of Chocolate Products During Storagesupporting

confidence: 93%

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Kaltsa

Alibade

Batra

et al. 2021

OCL

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“…Laličić-Petronijević et al (2016) reported that the antioxidant capacity of chocolate bars determined using various assays is strongly correlated with the content of proanthocyanidins (r C 0.966) and flavonoids (r C 0.948). In turn, Brcanović et al (2013) indicated proanthocyanidins as the main phenolic compounds determining the antioxidant capacity of chocolate bars.…”

Section: Antioxidant Capacity Of Chocolate Barsmentioning

confidence: 99%

“…Meng et al (2009) showed that the bitter chocolate bars contained 28.30 mg flavonoids in 100 g. However, in the cited work the content of cocoa mass in the products was not specified. In turn, Brcanović et al (2013) reported that all flavonoids can constitute up to 37-70% of total phenolic compounds in dark chocolate bars.…”

Section: Content Of Free Phenolic Compounds In Chocolate Barsmentioning

confidence: 99%

“…However, more and more often they also choose the dark chocolate bars (dessert and bitter) classified as functional food whose purpose is to improve consumer health and well-being (Rogovska and Č ukanová 2015). There are a number of studies on the phenolic compounds in chocolate products (Belŝĉak et al 2009;Albak and Tekin 2016;Gu et al 2006;Pavlović et al 2017), while information on the relation between the phenolic compounds content and the cocoa mass percentage in the products is rather scarce. Likewise, antioxidant capacity of chocolate was also previously studied (Miller et al 2006;Baceral Leite et al 2013;Brcanović et al 2013;Laličić-Petronijević et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…There are a number of studies on the phenolic compounds in chocolate products (Belŝĉak et al 2009;Albak and Tekin 2016;Gu et al 2006;Pavlović et al 2017), while information on the relation between the phenolic compounds content and the cocoa mass percentage in the products is rather scarce. Likewise, antioxidant capacity of chocolate was also previously studied (Miller et al 2006;Baceral Leite et al 2013;Brcanović et al 2013;Laličić-Petronijević et al 2016). However, most of the studies were focused on effect of process and storage conditions on chocolate composition (Albak and Tekin 2016;Laličić-Petronijević et al 2016) and on comparison of various chocolate types (Miller et al 2006;Belŝĉak et al 2009;Meng et al 2009).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

Mikołajczak

Tańska

2020

J Food Sci Technol

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The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter chocolate bars (with 40–90% of cocoa mass). The scope of analysis included determining chocolate bars surface color using digital image analysis, content of free phenolic compounds (total, flavonoids and proanthocyanidins) using spectrophotometric methods and antioxidant capacity using the Cuprac method.Based on the results, it was generally found that bitter chocolate bars were characterized by a darker color and a higher content of free phenolic compounds (252.38–703.13 mg/100 g), including flavonoids (29.01–89.55 mg/100 g) and proanthocyanidins (52.23–224.47 mg/100 g), compared to dessert chocolate bars (241.70, 38.58 and 58.99 mg/100 g on average, respectively). The study showed that the cocoa mass content in the chocolate bars was strongly positively correlated with the phenolic compounds content (in particular flavonoids) and the antioxidant capacity. On the other hand, these properties of the chocolate bars were less dependent on the surface color.

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Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

Kruk,

Lalowski,

Hoffmann

et al. 2024

Plant Foods Hum Nutr

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The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

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Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Cited by 6 publications

References 29 publications

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

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