Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule

Praseptiangga, Danar; Invicta, Syuga Eugenia; Khasanah, Lia Umi

doi:10.1007/s13197-019-03901-8

Cited by 23 publications

(19 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, only caffeine and seven unknown components were detected in the CN extract by HPLC. This finding has been supported by [ 44 ], which also detected caffeine in cinnamon bark oleoresin microcapsules using acetone extraction. Therefore, GC-MS was used to identify the unknown components, which detected cinnamaldehyde as major active polyphenol component and 25 volatile compounds in the methanolic CN bark extract ( Table 3 ).…”

Section: Discussionsupporting

confidence: 73%

Growth Performance, Serum Biochemical Indices, Duodenal Histomorphology, and Cecal Microbiota of Broiler Chickens Fed on Diets Supplemented with Cinnamon Bark Powder at Prestarter and Starter Phases

Qaid

Al-Mufarrej

Azzam

et al. 2021

Animals

View full text Add to dashboard Cite

Ross 308 broiler chicks (n = 240) aged 1 day were assigned to five groups for eight replicates (six chicks for each) (3♂ and 3♀). Basal dietary groups were supplemented by 2000, 4000, and 6000 mg/kg cinnamon (CN) for 21 days. Basal diet alone was used as a negative control, and basal antibiotic diet (Colimox) was used as a positive control. At 10, 14, and 21 days of age, chicks that received 2000 mg CN and Colimox had a higher body weight, resulting in an increase in body weight gain. CN also resulted in the maximum improvement in the feed conversion ratio and feed efficiency over 1–21 days at the level of 2000 mg/kg. At days 10, the maximum relative breast weight was 2000 mg/kg of CN. Mean serum albumin concentrations, duodenal villus height, and goblet cell density increased (p < 0.05) by 2000 mg/kg of CN, and mean serum globulin and total protein concentrations and crypt depth increased (p < 0.05) by 6000 mg/kg of CN compared with control. Increased cecal Escherichia coli number was CN dose-dependent. In conclusion, dietary inclusion of 2000 mg/kg CN can be applied as an alternative to in-feed antibiotics for broiler starter diet.

show abstract

Section: Discussionsupporting

confidence: 73%

Growth Performance, Serum Biochemical Indices, Duodenal Histomorphology, and Cecal Microbiota of Broiler Chickens Fed on Diets Supplemented with Cinnamon Bark Powder at Prestarter and Starter Phases

Qaid

Al-Mufarrej

Azzam

et al. 2021

Animals

View full text Add to dashboard Cite

show abstract

“…Furthermore, the inhibitory percent of cinnamon essential oil is reduced with a steeper slope than the optimum microcapsule during storage, indicates more antioxidant stability of the optimum compound compared to that of the pure essential oil. The main bioactive compound of cinnamon essential oil is the antioxidant cinnamaldehyde, which reaches 70% of antioxidant activity (Praseptiangga, Invicta, & Khasanah, ). GA can protect bioactive compounds encapsulated during spray‐drying and storage through the preservation of their chemical and antioxidant characteristics due to its emulsifying properties.…”

Section: Resultsmentioning

confidence: 99%

“…MD and IN show low surface activity, possibly related to decreasing the keep of the encapsulated cinnamaldehyde. Praseptiangga et al () reported that the addition of microparticles containing cinnamon bark oleoresin led to a considerable difference in antioxidant potential compared to the samples without microparticle. Also, they showed that the higher levels of added cinnamon bark oleoresin microcapsules, the lower levels of the chocolate bar required scavenging the 50% free radicals.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Shahidi‐Noghabi¹,

Molaveisi²

2019

J Food Process Engineering

View full text Add to dashboard Cite

A simple centroid mixture design was used to optimize the ratio of the wall materials for the production of the cinnamon essential oil microcapsules by spray-drying. Gum Arabic (GA), maltodextrin (MD), and inulin (IN) were used as wall materials. Four parameters were evaluated as responses, containing the surface cinnamaldehyde, the encapsulation efficiency of cinnamaldehyde, the release of cinnamaldehyde (RC), and powder recovery (PR). The cinnamon essential oil was purely formed of cinnamaldehyde (about 99.96%), based on results obtained from the gas chromatography device. The multiple response optimization analysis showed that the optimum compound concentration for walls will be 27.87% wt/wt GA, 27.59% MD, and 44.53% IN. It can be concluded that the optimal compound was suitable to the RC in the mouth medium due to its Tg. The microscopy images of the optimal compound showed a smooth surface, spherical, and slight crack in the microparticles. Furthermore, the optimum compound improved the stability of antioxidant activity compared to the pure oil during 30 days storage. It was observed that the Fickian diffusion was the main mechanism involved in the release process of the microencapsulated cinnamon essential oil in the mouth medium.Practical Applications: In the food industry, the major aromatic components utilized are essential oils, synthetic flavoring agents, and natural oleoresin. The key constituent of cinnamon essential oil is cinnamaldehyde. Cinnamaldehyde is often used as a flavoring agent, but its importance as a natural antimicrobial, antioxidant, and antiseptic agent has recently been established. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time, and the dosage of essential oil in the structure of the food. Moreover, the encapsulation of essential oils helps to reduce the oxidation of process by exposure to the environment, increasing the shelf life and the solubility. The results of this work lead to the use of flavored components for implementation in similar products, thereby improving their flavor.

show abstract

“…The hedonic method used in previous studies was used to analyze the samples [7], [8], [21]. This involved presenting sensory attributes on a 5-hedonic scale using 1 -5 range to represent dislike, rather dislike, neither like nor dislike, rather like, and like, respectively.…”

Section: Sensory and Physicochemical Characterizationmentioning

confidence: 99%

“…The samples' color attributes were analyzed using a chromameter Konica Minolta CR-400 with the CIE L*a*b* method according to [21]. The L*, a*, and b* values were used in determining the hue angle and the total color difference (TCD).…”

Section: Sensory and Physicochemical Characterizationmentioning

confidence: 99%

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

Praseptiangga¹,

Qomaruzzaman²,

Manuhara³

2021

Int. J. Adv. Sci. Eng. Inf. Technol.

Self Cite

View full text Add to dashboard Cite

As one of the most prominent cocoa and clove producers globally, Indonesia needs to develop a chocolate signature with unique characteristics due to the international cravings and high consumption of chocolate compared to other confectionery products. There are three main types of chocolate-based on their compositions: dark chocolate, milk chocolate, and white chocolate. However, milk chocolate has been discovered to be a much-preferred type due to its taste and flavor, but its innovative development is limited despite consumers' interest. Moreover, clove leaves have been less utilized despite their ability to be further processed to the essential oil, which possesses a potency of health benefits such as antioxidant activity due to its main bioactive compounds and its usefulness a flavor in food. This study was, therefore, aimed to determine the effects of adding several concentrations of clove leaves essential oil at 0.1% (F1), 0.2% (F2), and 0.3% (F3) on the physicochemical and sensory characteristics of milk chocolate bars as well as to define the best formula to achieve the optimum product. The results showed different trends at each concentration, while the best formula was recorded at the addition of 0.2% (F2) clove leaves essential oil to the milk chocolate bar, and the panelists further confirmed this.

show abstract

Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule

Cited by 23 publications

References 22 publications

Growth Performance, Serum Biochemical Indices, Duodenal Histomorphology, and Cecal Microbiota of Broiler Chickens Fed on Diets Supplemented with Cinnamon Bark Powder at Prestarter and Starter Phases

Growth Performance, Serum Biochemical Indices, Duodenal Histomorphology, and Cecal Microbiota of Broiler Chickens Fed on Diets Supplemented with Cinnamon Bark Powder at Prestarter and Starter Phases

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar

Contact Info

Product

Resources

About