Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

Abstract

People of all age groups widely consume confectionery products (Parker et al., 2006). The main motivation factor for consuming these products is a pleasure. For this reason, their taste, flavor, texture, and visual characteristics should be considered in optimization, reformulation, and process development studies, even in enhancing functional properties. Coloring agents are widely used to improve visual characteristics in confectionery. Some of these agents also have potentially positive effects on consumer health. Therefore, by coloring agents in confectionery products, it is possible to achieve multi-functional effects. However, coloring agents have more limited usage in chocolate and cocoa products than other confectionery products due to the suppressive color of cocoa. Because white chocolate lacks cocoa, it is suitable to add other colorants (Loncarevic et al., 2018). The main functional properties of chocolate are related, especially with its solid cocoa content as a phenolic compound source. However, in the production of white chocolate and derivative products, such as spread (SC) and compound chocolate (CC), cocoa solids are not used. This also affects sensory properties and differs them from other cocoa-based confectionery products like milk, dark and semi-sweet chocolates. This disadvantage status, however, offers an opportunity for using coloring and flavor agents in their composition. Nevertheless, there are very limited studies in

Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

“…Additionally, Martini et al [ 6 ] found that in vitro gastrointestinal digestion processes decreased the antioxidant properties of DCh without and with Sakura green tea and turmeric powder when analyzed by ABTS, FRAP, and F–C ( Table 4 ). In contrast, DPPH and TPC values of compound chocolate samples fortified with black carrot extract significantly increased after in vitro digestion ( Table 4 , [ 12 ]). Thus, these supplemented confectionery products were advantageous for delivering and transporting phenolic and other antioxidant compounds.…”

“…For comparison, the addition of various plant extracts such as red raspberry leaves [5], yellow tea [7], Sakura green tea, turmeric powder [6], black carrot [12], dried cranberries, and prunes [2] to DCh samples and chocolate products caused an increase in AC and TPC analyzed by DPPH, ABTS, FRAP, and F-C assays (Table 4). Unexpectedly, the DPPH, ABTS, and TPC results [3] for all chocolate pralines produced with the addition of either longan or lychee were significantly lower than the antioxidant properties of control samples (Table 4).…”

“…The decrease in reducing activity and scavenging activity of the investigated chocolates after simulated digestion may be due to the loss of the bioactive compounds and/or chemical transformations. [7] 4373 mg TE/100 g for DCh + yellow tea extract [7] 0.08 mg TE/g for CCh [12] 0.16-0.40 mg TE/g for CCh + black carrot extract [12] ABTS 1.91 mmol TE/L for DCh [2] 2.04 mmol TE/L for DCh + cranberries [2] 0.060 mmol TE/g for ChP [3] 0.022-0.044 mmol TE/g for ChP + longan [3] 0.028-0.039 mmol TE/g for ChP + lychee [3] 9 mmol/g for DCh [5] 9-11.5 mmol/g for DCh + red raspberry leaves extract [5] 11 mmol TE/100 g for DCh [6] 15.4 mmol TE/100 g for DCh + Sakura green tea leaves [6] 12.2 mmol TE/100 g for DCh + turmeric powder [6] 285 mg TE/100 g for DCh [7] 386 mg TE/100 g for DCh + yellow tea extract [ [6] 20,090 µmol GA/100 g for DCh + Sakura green tea leaves [6] 17,887 µmol GA/100 g for DCh + turmeric powder [6] 1760 mg C/100 g for DCh [7] 2400 mg C/100 g for DCh + yellow tea extract [7] 56.0 mg GA/kg for CCh [12] 85.0-117.7 mg GA/kg for CCh + black carrot extract [12] Physiological extracts DPPH 0.12 mg TE/g for CCh [12] 0. F-C 1800-10,100 µmol GA/100 g for DCh [6] 1850-13,900 µmol GA/100 g for DCh + Sakura green tea leaves [6] 1900-7800 µmol GA/100 g for DCh + turmeric powder [6] 70.8 mg GA/kg for CCh [12] 106.6-287.7 mg GA/kg for CCh + black carrot extract [12] DCh-dark chocolate; ChP-chocolate pralines; CCh-compound chocolate; C-catechin equivalent; TE-Trolox.…”

“…On the other hand, in vitro digestion models are becoming useful tools for studying the digestive properties of chocolates and cocoa-based products and for understanding the mechanisms of lipid absorption and the bioaccessibility of amino acids, bioactive amines, polyphenols, and other antioxidants [ 6 , 12 , 13 ].…”

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

“…According to Bolenz & Glöde (2021), grape pomace concentrations as low as 3.5% can significantly increase the polyphenol content of milk chocolate, but a pre‐grinding should be performed to avoid any negative effect of pomace on sensory properties of product. Especially in recent years, various plant extracts (Lončarević et al ., 2018), pigments (Baycar et al ., 2021a, 2022; Genc Polat et al ., 2020), products (Godočiková et al ., 2021; Żyżelewicz et al ., 2021) were used in white chocolate formulation. Among the reasons for using white chocolate in these studies are those; (i) white chocolate is disadvantageous in terms of polyphenol content due to the absence of cocoa solids, (ii) flavour changes due to the use of these alternative ingredients are masked by the presence of cocoa solids and/or (iii) product development with innovative visual properties.…”