Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Grassia, Melania; Messia, Maria Cristina; Marconi, Emanuele; Demirkol, Omca; Erdoğdu, Ferruh; Sarghini, Fabrizio; Cinquanta, Luciano; Corona, Onofrio; Planeta, Diego

doi:10.1007/s11130-021-00917-4

Cited by 12 publications

(5 citation statements)

References 22 publications

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“…Experiments (2, 4, 8, 10, 12, 14, and 15) containing 50 % ethanol had an average of 185 mg GAE/g, 0.15 mmol TE/g, and 0.18 mmol FeSO 4 /g. These results are consistent with Grassia et al [25] , who reported that the highest yield during polyphenol recovery in CBS was with a 50 % v/v ethanolic solution (TPC between 0.80 and 1.20 g/100 g of sample), while in 25 % and 75 % ethanolic solutions, TPC was around 0.40 g/100 g of the sample.…”

Section: Resultssupporting

confidence: 92%

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

Ramos-Escudero,

Rojas-García,

Cádiz-Gurrea

et al. 2024

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 92%

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

Ramos-Escudero,

Rojas-García,

Cádiz-Gurrea

et al. 2024

Ultrasonics Sonochemistry

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“…There are few studies that use plant materials of various origins to produce functional food products such as chocolate [ 41 , 42 ]. Acan et al [ 30 ] used grape pomace and achieved a TPC increment in chocolate spread formulations that ranged from 3.415 to 13.754 mg GAE/g chocolate.…”

Section: Resultsmentioning

confidence: 99%

Enhancing Phenolic Content of Medicinal Aromatic Plants Extracts-Biofunctional Foods Preparation

Ziagova

Mavromatidou

Samiotis

et al. 2021

Plants

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In this study, the assessment of TPC and antioxidant activity enhancement of medicinal and aromatic plant (MAP) aqueous extracts using natural sweeteners or encapsulation materials was carried out. MAP extracts fortified with polyphenols were used to produce biofunctional chocolate bites. Honey or erythritol added to Melissa officinalis concentrated aqueous extracts exhibited TPC at 19.53 mg GAE/mL and 18.24 mg GAE/mL, respectively, and DPPH radical scavenging activity greater than 82%, comparing to its non-concentrated aqueous extract (3.74 mg GAE/mL and 72.9%, respectively). Honey added to MAP concentrated aqueous extract mixtures presented up to twofold higher TPC compared to M. officinalis concentrated aqueous extracts with honey. Chocolate bites with MAP concentrated aqueous extract mixtures and honey exhibited TPC and DPPH radical scavenging activity at 29.48 mg GAE/g chocolate and 93.7%, respectively. The addition of gum arabic or inulin in MAP concentrated aqueous extract mixtures increased the TPC up to 12-fold (40.37 mg GAE/mL and 34.14 mg GAE/mL, respectively) compared to its non-concentrated aqueous extracts (3.38 mg GAE/mL), whereas DPPH radical scavenging activity approached 99.5%. Honey incorporation as a sweetener and polyphenolic compound encapsulation in gum arabic can lead to the production of biofunctional foods with elevated cytoprotective action without compromising their organoleptic attributes.

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“…Hardness of chocolate is a good parameter that points out proper control of temperature and stability of the fat crystal network formed during tempering process [24,25]. All treatments (VeC and SuSC) showed hardness values lower compared to the control samples (MiC and DaC) (Table 4).…”

Section: Texture Analysismentioning

confidence: 99%

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

Torregrossa,

Cinquanta,

Corona

et al. 2023

Preprint

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The confectionery industry is increasingly adopting new solutions and possible formulations to expand the ranges of chocolate products that support food styles linked to either cultural or health choices. The chemical-physical characteristics of chocolates (dark and milk) produced with traditional formulations or intended for vegan or demanding less simple sugars consumers (with a 10% reduction in calorific value), were analysed. The effects of the substitution of milk with coconut copra, almond and isolated soy proteins, and the replacement of sucrose with coconut sugars, stevia and erythritol, have been accounted for by analysing texture, rheology and water activity, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The plant-based sample showed lower values for hardness and adhesiveness in the texture analysis, and a larger peak in the melting behaviour at the DSC. Moreover, the substitution of milk powder caused more than a halving of the yield stress and a similar decrease in apparent and Casson viscosity. The crystallisation of cocoa butter in the substituted-sugar sample involved the β V form, the most desirable crystal form in high-quality chocolate. Results by FFC NMR relaxometry allowed identification of differently sized aggregates whose chemical nature is discussed. FFC NMR relaxometry data confirm those by rheological and DSC investigations.

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Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

Cited by 12 publications

References 22 publications

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

Enhancing Phenolic Content of Medicinal Aromatic Plants Extracts-Biofunctional Foods Preparation

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

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