Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder

윤미향,; 김경희,; 황혜림,; 조지은,; 김미선,; 육홍선,

doi:10.3746/jkfn.2009.38.11.1600

Cited by 14 publications

(5 citation statements)

References 10 publications

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“…One of the benefits of using chocolate as carrier for the delivery of bioactive compounds is that it can mask unpleasant flavors. Therefore, bioactive ingredient such as ω-3 PUFAs, probiotics, phenolic extracts, vitamins, and minerals have been successfully added to chocolate formulations [9,[11][12][13][27][28][29][30][31][32][33][34][35][36][37][38][39][40][41]. Likewise, chocolate is also used as an ingredient for different food formulations, thus functional chocolates could also be used to fortify different foods.…”

Section: Chocolate As Carrier For the Delivery Of Bioactive Ingredientsmentioning

confidence: 99%

“…Different phenolic extracts from cherry, mulberry, and coffee have been successfully added to chocolate matrices without affecting the sensory acceptability, while increasing their antioxidant activity (Table 1). For instance, it has been found that the addition of cherry fruit (3% w/w), and coffee waste (2% w/w) powder in white or dark chocolate matrices increased the total phenol content and DPPH radical scavenging activity [11,34]. Also, the addition of mulberry pomace and peach phenolic extracts to chocolate matrices showed higher flavonoid content and higher antioxidant activity [12,13], the combination of a dark chocolate matrix and encapsulation technologies using chitosan-coated liposomal powders with mulberry phenolic extract, provided better protection of anthocyanins from mulberry and enhanced the in vitro bioaccessability as compared with phenolics added as spraydried powder [33].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Also, the addition of mulberry pomace and peach phenolic extracts to chocolate matrices showed higher flavonoid content and higher antioxidant activity [ 12 , 13 ], the combination of a dark chocolate matrix and encapsulation technologies using chitosan-coated liposomal powders with mulberry phenolic extract, provided better protection of anthocyanins from mulberry and enhanced the in vitro bioaccessability as compared with phenolics added as spray-dried powder [ 33 ]. In all these cases, different chocolate formulations added with powders containing phenolic extracts from cherry fruit (3%, w / w ), mulberry pomace (1.5%, w / w ) or coffee waste (2%, w / w ) proved to be a suitable vehicle for the delivery of antioxidant phenolic compounds while preserving the sensory acceptability of chocolate [ 11 , 13 , 34 ]. On the contrary, dark chocolate added with spray-dried phenolic extracts from peach did not show consumers acceptability due to the bitterness flavor coming from the peach cultivar used [ 12 ].…”

Section: Chocolate As Carrier For the Delivery Of Bioactive Ingredientsmentioning

confidence: 99%

“…As a result, the acceptability of functional foods strongly depends on the food matrix selected as carrier of the bioactive ingredients [5]. In this context, chocolate could be used as an adequate vehicle for the delivery of active compounds such as ω-3 PUFAs, probiotics, plant extracts, vitamins, and minerals, among others [1,[6][7][8][9][10][11][12][13]. In addition, chocolate formulations naturally contain flavonoids, which are found in cocoa [14,15].…”

Section: Introductionmentioning

confidence: 99%

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Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Faccinetto-Beltrán

Gómez-Fernández

Santacruz

et al. 2021

Foods

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Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.

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Section: Chocolate As Carrier For the Delivery Of Bioactive Ingredientsmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Chocolate As Carrier For the Delivery Of Bioactive Ingredientsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Faccinetto-Beltrán

Gómez-Fernández

Santacruz

et al. 2021

Foods

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show abstract

“…There were many reports on quality property and function of chocolates made of Sochungryoun-Tang [15], Saengmaegsan [16], isoflavone-bearing product [17], monascus barley [18], citrus [19], cherry [20], garlic [21] and bokbunja [22]. However, it was reported that there was no result concerning a study of chocolate by using oat and natural antioxidants.…”

Section: Introduction mentioning

confidence: 99%

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Lee¹,

Song²,

Song³

et al. 2018

JAST-B

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This study was performed to investigate the physicochemical properties of oat chocolate. Oat samples were roasted at various temperatures (0, 80, 120, 160 and 200 °C) for 15 min. Oat chocolates were made by using three natural antioxidants (green tea, lavender and cactus). The acid value, Hunter's color, pH, total acidity and sensory evaluation of oat chocolates were determined. Results showed that the acid value of roasted oat flour significantly decreased with increasing roasting temperature. Its sensorial characteristics, such as color, taste, smell and overall preference were increased relative to a temperature rise. As for oat chocolate mixture, its acid value significantly decreased as more antioxidants were added (p < 0.05). The lowest acid value was recorded with chocolate lavender flour after 7 d at 1%. Findings showed that the sensory characteristics of products containing antioxidants, such as green tea and cactus, were superior to the control treatment within 7 d. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among three antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as the optimal antioxidant to make high-quality oat chocolate. An end product by mixing green tea (0.5%) and oat was made. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), L and a levels were higher when green tea was added. However, an opposite result was expressed in b level. In terms of pH value and total acidity, the control (without antioxidant) and product with 0.5% green tea (G-0.5) were statistically identical with each other. There was difference in acid value among specimens. The acid value of G-0.5 was lower than that of the control up to 7 d, resulting in lower acid value than the ready-made product (D-Co.). When sensory characteristics were assessed, G-0.5 scores were higher than other specimens, including the control and ready-made products (D-Co. and H-Co.) up to 6 d after the manufacturing date. As a result, the addition of 0.5% green tea increased the antioxidative effect, as well as the sensory acceptability of oat chocolate.

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Calorie reduction of chocolate ganache through substitution of whipped cream

Kim

Kang

Kim

et al. 2017

Journal of Ethnic Foods

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Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder

Cited by 14 publications

References 10 publications

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Calorie reduction of chocolate ganache through substitution of whipped cream

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