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Baycar A, Konar N, Poyrazoglu ES, Goktas H, Sagdic O. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdullah Baycar
- Vocational School of Technical Sciences Program of Food Technology Siirt University Siirt Turkey
| | - Nevzat Konar
- Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey
| | | | - Hamza Goktas
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
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Fanton S, Cardozo LFMF, Combet E, Shiels PG, Stenvinkel P, Vieira IO, Narciso HR, Schmitz J, Mafra D. The sweet side of dark chocolate for chronic kidney disease patients. Clin Nutr 2020; 40:15-26. [PMID: 32718711 DOI: 10.1016/j.clnu.2020.06.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 12/11/2022]
Abstract
Chocolate is a widely appreciated foodstuff with historical appreciation as a food from the gods. In addition to its highly palatable taste, it is a rich source of (poly)phenolics, which have several proposed salutogenic effects, including neuroprotective anti-inflammatory, anti-oxidant and cardioprotective capabilities. Despite the known benefits of this ancient foodstuff, there is a paucity of information on the effects of chocolate in the context of chronic kidney disease (CKD). This review focusses on the potential salutogenic contribution of chocolate intake, to mitigate inflammatory and oxidative burden in CKD, its potential, for cardiovascular protection and on the maintenance of diversity in gut microbiota, as well as clinical perspectives, on regular chocolate intake by CKD patients.
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Affiliation(s)
- Susane Fanton
- Renal Vida Association, Blumenau, SC, Brazil; Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro RJ, Brazil.
| | - Ludmila F M F Cardozo
- Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro RJ, Brazil
| | - Emilie Combet
- School of Medicine, College of Medical, Veterinary & Life Sciences, University of Glasgow, UK
| | - Paul G Shiels
- Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, UK
| | - Peter Stenvinkel
- Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Instituted, Stockholm, Sweden
| | | | | | | | - Denise Mafra
- Graduate Program in Cardiovascular Sciences, Federal Fluminense University, Niterói-Rio de Janeiro RJ, Brazil; Graduate Program in Medical Sciences, Federal Fluminense University, Niterói-Rio de Janeiro RJ, Brazil.
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Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m/m). Conventional tempering process was performed by using temper machine (47–27–32 °C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by βV seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by βv seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by βv crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using βV seeds with desired quality similar to chocolate produced by using conventional tempering.
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Konar N, Bingol I. Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nevzat Konar
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
| | - Ipek Bingol
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
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Rad AH, Rasouli Pirouzian H, Konar N, Toker OS, Polat DG. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC Adv 2019; 9:29676-29688. [PMID: 35531543 PMCID: PMC9071936 DOI: 10.1039/c9ra04486h] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 09/06/2019] [Indexed: 11/21/2022] Open
Abstract
Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample containing sucrose. The Casson model was the best fitting model for the rheological data. Casson viscosity and Casson yield stress were significantly affected by the type of bulking agent in chocolates formulated with xylitol (p < 0.05). However xylitol notably improved the overall acceptability according to the sensory analysis results. Chocolates containing the sucrose replacers demonstrated lower Tonset values and higher enthalpy than the control sample. Sucrose-free chocolates illustrated a higher degree of particle agglomeration. Bulk sweeteners meanwhile seem to have high potential for milk chocolate production with low calorie values by using the ball mill technique. Industrial applications: the production of sucrose-free chocolates with conventional methods requires a lot of time and energy. Recently, using alternative methods for chocolate production has been raising interest in many small industries. This study proposed a ball mill method for the preparation of sucrose-free milk chocolates with physiochemical properties almost ranging in the standard limit defined for chocolate. Although using the ball mill method presents a more cost-effective technique for chocolate production and provides shorter processing times for small chocolate industries, it seems to be less efficient in evaporating moisture than the conventional processing. Challenges are still ahead for upgrading this alternative technique to be efficient in evaporating more moisture during operation ending in a high quality product. Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill.![]()
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Affiliation(s)
- Aziz Homayouni Rad
- Department of Food Science and Technology
- Faculty of Nutrition and Food Sciences
- Tabriz University of Medical Sciences
- Tabriz
- Iran
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology
- Faculty of Nutrition and Food Sciences
- Tabriz University of Medical Sciences
- Tabriz
- Iran
| | - Nevzat Konar
- Siirt University
- Faculty of Engineering
- Department of Food Engineering
- Siirt
- Turkey
| | - Omer Said Toker
- Yildiz Technical University
- Chemical and Metallurgical Engineering Faculty
- Food Engineering Department
- Istanbul
- Turkey
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Toker OS, Konar N, Palabiyik I, Rasouli Pirouzian H, Oba S, Polat DG, Poyrazoglu ES, Sagdic O. Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. Food Chem 2018; 254:224-231. [PMID: 29548446 DOI: 10.1016/j.foodchem.2018.02.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Revised: 01/29/2018] [Accepted: 02/04/2018] [Indexed: 02/04/2023]
Abstract
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L∗ and C∗ values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.
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Affiliation(s)
- Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Nevzat Konar
- Siirt University, Faculty of Architecture and Engineering Department of Food Engineering, 56100 Siirt, Turkey.
| | - Ibrahim Palabiyik
- Namik Kemal University, Agricultural Faculty, Food Engineering Department, 59030 Tekirdağ, Turkey
| | | | - Sirin Oba
- Amasya University, Suluova Vocational School, Department of Food Processing, Amasya, Turkey
| | | | - Ender Sinan Poyrazoglu
- Siirt University, Faculty of Architecture and Engineering Department of Food Engineering, 56100 Siirt, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
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Toker OS, Konar N, Pirouzian HR, Oba S, Polat DG, Palabiyik İ, Poyrazoglu ES, Sagdic O. Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hong MY, Hartig N, Kaufman K, Hooshmand S, Figueroa A, Kern M. Watermelon consumption improves inflammation and antioxidant capacity in rats fed an atherogenic diet. Nutr Res 2015; 35:251-8. [PMID: 25631716 DOI: 10.1016/j.nutres.2014.12.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 12/26/2014] [Accepted: 12/28/2014] [Indexed: 01/22/2023]
Abstract
Cardiovascular disease (CVD) is the leading cause of death in the United States. Watermelon, rich in antioxidants and other bioactive components, may be a viable method to improve CVD risk factors through reduced oxidative stress. The purpose of the study was to determine the effects of watermelon powder consumption on lipid profiles, antioxidant capacity, and inflammation in dextran sodium sulfate (DSS)-treated rats fed an atherogenic diet. We hypothesized that watermelon would increase antioxidant capacity and reduce blood lipids and inflammation through modulation of related gene expression. Forty male-weanling (21 days old) Sprague-Dawley rats were divided into 4 groups (10 per group, total N = 40) in a 2 diets (control or 0.33% watermelon) × 2 treatments (with or without DSS) factorial design using an atherogenic diet. Watermelon-fed groups exhibited significantly lower serum triglycerides, total cholesterol, and low-density lipoprotein cholesterol (P< .05). C-reactive protein levels were significantly lower in watermelon-fed rats than the control (P= .001). In addition, oxidative stress as measured by thiobarbituric acid reactive substances was significantly lower in watermelon groups (P= .001). Total antioxidant capacity, superoxide dismutase, and catalase activities were greater in watermelon groups (P< .05). Aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and lactate dehydrogenase were significantly lower in DSS-treated rats when watermelon was consumed (P< .05). Fatty acid synthase, 3-hydroxy-3methyl-glutaryl-CoA reductase, sterol regulatory element-binding protein 1, sterol regulatory element-binding protein 2, and cyclooxygenase-2 gene expression was significantly downregulated in the watermelon group without DSS (P< .05). These findings indicate that watermelon improves risk factors for CVD in rats through better lipid profiles, lower inflammation, and greater antioxidant capacity by altering gene expression for lipid metabolism.
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Affiliation(s)
- Mee Young Hong
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego CA USA 92182.
| | - Nicole Hartig
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego CA USA 92182
| | - Katy Kaufman
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego CA USA 92182
| | - Shirin Hooshmand
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego CA USA 92182
| | - Arturo Figueroa
- Nutrition, Food, and Exercise Sciences, Florida State University, Tallahassee, FL 32306
| | - Mark Kern
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego CA USA 92182
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