Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera)

Abstract

Consumption of functional food has been growing recently, and products with healthier ingredients can influence the purchasing decisions. Studies have been shown that the development of chocolates with addition of functional ingredients can improve its nutritional properties. Considering it, the present study demonstrated that the addition of lyophilized kale and grape can modify physical, nutritional and physicochemical characteristics of the chocolates. The enriched milk chocolates showed higher values of dietary fibers and mineral content, which improved nutritional quality of the product when compared to plain milk chocolates. The results of the HPLC-DAD suggested the transference of phenolic compounds of kale and grape to the final enriched chocolates. The sensorial analysis indicated that differences among the formulated chocolates were indeed perceived and were well accepted. Thus, the addition of kale and grape in chocolates may be an alternative to improve the nutritional characteristics and the polyphenolic compound content in these chocolates.

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

“…Some phenolic compounds transferred from kale or grapes to milk chocolate. However, the antiradical activity was not increased Enhanced total amount of fiber and minerals due to the addition of kale powder [77] Broccoli puree inoculated with lactic acid Phenolic compounds GLS Phytochemical total content was enhanced due to the fermentation of the lactic bacteria. The total content of sugar was lower than original broccoli puree [121] Broccoli puree inoculated with lactic acid GRA SFN-nitrile Improved stability of SFN Improved antioxidant capacity Preferential formation of SFN-nitrile (less potential as inducer of phase II detoxification enzymes than SFN) instead of SFN.…”

“…Functional foods with an added (or enhanced) ingredient that is associated with a health benefit. Example: milk chocolate enriched with kale [77].…”

Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

“…Thus, chocolate can be a tasty and practical alternative for this issue, besides minimizing the lack of pleasure in healthy eating. The benefits of using bitter chocolate for health are widely known; it is a good source of flavonoids and its consumption is associated with decreased risk of death from cardiovascular disease, decreased blood pressure, inhibition of platelet aggregation and antioxidant activity (Carvalho et al, 2018). On addition to flavonoids, it has some phytochemicals that have well-being-stimulant effects in the brain, methylxanthines (Quelal-Vásconez et al, 2019), and there is evidence that bitter chocolate consumption produces anti-inflammatory effects (Colombo et al, 2015).…”

Influence of packaging on the conservation of quality attributes of lamb’s-ear leaves during storage

“…Although the average values fluctuated along the storage period, leaves stored in the four packaging systems tested had significantly higher values of antioxidant activity than those found at the beginning of the experiment (Figure 12). Due to its association with health, antioxidants have been actively explored, since consuming high amounts of different bioactive compounds reduces the risk of degenerative diseases (Carvalho et al, 2018).…”