Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

“…Chocolate TPC depends on the formulation and the technological parameters during production ( Belščak-Cvitanović et al, 2012 ; Di Mattia et al, 2014 ), particularly the temperature ( Urbańska and Kowalska, 2019 ). The term “enrichment” is applied when nutrients are added to a food that already contains them ( Sik et al, 2021 ). In this study, we expected an increased TPC due to FDAP addition to 70% Criollo cocoa dark chocolates.…”

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

“… This lemon balm extract was added in the form of freeze-dried after fortification rosmarinic acid content was checked. Sik et al (2021) Pequi mesocarp (pulp) To improve the physical properties and nutritional properties for successful industrial production. pequi mesocarp (pulp) was added in lyophilized form.…”

“…Even when the sensory evaluation was done there was no significant alteration observed after fortification. So, it could be said that lemon balm extract could be used as a fortifying agent for dark chocolate ( Sik et al, 2021 ).…”

“… DC + Sea buckthorn = 8.07 mg GAE ∧ -1 DC + Black mulberry = 8.83 mg GAE ∧ -1 DC = 7.32 mg GAE ∧ -1 DPPH value DC + Sea buckthorn-4.10 mgTEACa ∧ -1 Black mulberry-4.39 mgTEACa ∧ -1 DC-3.64 mgTEACa ∧ -1 – Godočiková et al (2017) Lemon balm extract Total rosmarinic acid content was increased. Freeze-dried lemon balm extract provided 88.4 ± 1.5 mg/g HPLC (High-Performance Liquid Chromatography) Sik et al (2021) Pequi mesocarp (pulp) The amount of essential fatty acids (oleic, palmitic and linoleic acids) increased. TPC content was increased.…”

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

“…The main considerations that the analyst must be considered for the extraction, are the nature of the food and the nature of the ingredients used for fortification [60]. The techniques range from conventional solvent extraction (maceration with shaking/stirring) [7,25,40] to modern methods like ultrasound-assisted extraction [19,61,62] and microwave-assisted extraction [63]. In recent years, these methods have been discussed by many authors in several excellent review articles [64][65][66][67].…”