Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Abstract

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

“…Electronic nose (E-nose) analysis of volatile flavor compounds was carried out according to the method of Żyżelewicz et al [ 40 ], with some modifications. The E-nose analyses were performed using a commercial Heracles II electronic nose (Alpha MOS, Toulouse, France) equipped with an HS-100 autosampler, a sensor array unit, two flame ionization detectors, and two columns working in parallel mode: a non-polar column (MXT5: 5% diphenyl, 95% methylpolysiloxane, 10 m length, and 180 µm diameter) and a slightly polar column (MXT1701: 14% cyanopropylphenyl, 86% methylpolysiloxane, 10 m length, and 180 µm diameter).…”

Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability

“…In several studies, the inclusion of fruit pomace powder led to a significant increase in sensory characteristics, i.e., aroma and flavor [58,[61][62][63]. In fact, they impart fruity notes and improve consumer acceptability of certain food products, such as cakes, ice cream, beverages, and confectionery.…”

Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes

“…The contribution of healthier snacks to the quality of diet has been highlighted. The development of snacks containing a high concentration of fruit, in particular, is a global market trend due to the growing number of consumers looking for new food products with important nutritional value and high content of compounds with claims to functional properties [1][2][3].…”