Fortification of chocolate usingMoringa oleiferaextract encapsulated in microemulsions

Abstract

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.

A Comprehensive Review of Moringa oleifera Bioactive Compounds—Cytotoxicity Evaluation and Their Encapsulation

“…In obtaining microemulsions, the time, temperature, and rotations influence the emulsion and the bioactive compound stability. In this process, the type of oil phase used and the amount of bioactive material impact the microemulsion size and appearance (for a clear, transparent, or translucent microemulsion, the droplet sizes must be under 100 nm) [ 76 , 77 ]. The distance between the pipette nozzle and the surface of the hardening bath during the cross-linking gelation is a factor that directly affects the size and shape of the beads.…”

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

“…Nutritionists recommended decreasing the consumption of sugary foods to prevent obesity. Fortified chocolates with desirable sensory and taste characteristics could be helpful snacks for obese people (Kaltsa et al, 2021). Furthermore, in terms of unhealthy substances in the chocolate composition and low‐protein content, fortification provides a safer and more nutritious product for food market demands.…”

“…Moreover, these attributes of fortified chocolate can be affected by various factors, including fermentation and roasting processes and applied flavoring agents. For example, free amino acid and polyphenol compounds may cause significant changes in the formation of chocolate flavor (Kaltsa et al, 2021).…”

Stability of microemulsions containing red grape pomace extract obtained with a glycerol/sodium benzoate deep eutectic solvent

“…Freshly prepared microemulsion samples (1 mL) were subjected to centrifugation at 3,000 rpm for 20 min (25 °C) (Ortoalresa Digicen 20-R, Los Frailes, Spain) and afterwards were examined optically for turbidity, phase separation or sedimentation (Kaltsa et al, 2021).…”

“…The radical scavenging activity of selected microemulsions was determined by the using the DPPH radical method following our previous methodology (Kaltsa et al, 2021). Briefly, 975 mL of DPPH solution (100 mM in methanol) was mixed with 25 mL of each supernatant and kept in the dark to react.…”