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Mishra K, Green A, Burkard J, Gubler I, Borradori R, Kohler L, Meuli J, Krähenmann U, Bergfreund J, Siegrist A, Schnyder M, Mathys A, Fischer P, Windhab EJ. Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate. NATURE FOOD 2024; 5:423-432. [PMID: 38773278 PMCID: PMC11132982 DOI: 10.1038/s43016-024-00967-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Accepted: 03/27/2024] [Indexed: 05/23/2024]
Abstract
Chocolate production faces nutritional, environmental and socio-economic challenges present in the conventional cocoa value chain. Here we developed an approach that addresses these challenges by repurposing the often-discarded pectin-rich cocoa pod endocarp and converting it into a gel. This is done using cocoa pulp juice concentrate to replace traditional sugar from sugar beets. Although swelling of fibres, proteins and starches can limit gel incorporation, our proposed chocolate formulation contains up to 20 wt% gel. It also has comparable sweet taste as traditional chocolate while offering improved nutritional value with higher fibre and reduced saturated fatty acid content. A cradle-to-factory life cycle assessment shows that large-scale production of this chocolate could reduce land use and global warming potential compared with average European dark chocolate production. The process also provides opportunities for diversification of farmers' income and technology transfer, offering potential socio-economic benefits for cocoa-producing regions.
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Affiliation(s)
- Kim Mishra
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
| | - Ashley Green
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Johannes Burkard
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Irina Gubler
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Roberta Borradori
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Lucas Kohler
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | | | | | - Jotam Bergfreund
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Armin Siegrist
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Maria Schnyder
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Alexander Mathys
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
| | - Erich J Windhab
- Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland
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Pramanik S, Venkatraman S, Karthik P, Vaidyanathan VK. A systematic review on selection characterization and implementation of probiotics in human health. Food Sci Biotechnol 2023; 32:423-440. [PMID: 36911328 PMCID: PMC9992678 DOI: 10.1007/s10068-022-01210-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 10/29/2022] [Accepted: 11/14/2022] [Indexed: 01/12/2023] Open
Abstract
Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations. Graphical Abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Pothiyappan Karthik
- Department of Food Biotechnology, Karpagam Academic of Higher Education, Coimbatore, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
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Assessment of Potential Probiotic and Synbiotic Properties of Lactic Acid Bacteria Grown In Vitro with Starch-Based Soluble Corn Fiber or Inulin. Foods 2022; 11:foods11244020. [PMID: 36553762 PMCID: PMC9777968 DOI: 10.3390/foods11244020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022] Open
Abstract
This research is aimed to search for suitable probiotic plus prebiotic combinations for food applications. Sixteen bacteria were tested for resistance to low pH, bile salts and antibiotics, and their adhesion to Caco-2 cells, in order to select potential probiotics. Then, two bacteria were selected to study short chain fatty acids production in a starch-based soluble corn fiber or inulin media. Lactiplantibacillus plantarum V3 and L. acidophilus La3 manifested the best probiotic features with a remarkable adhesion ability (23.9% and 17.3%, respectively). Structural differences between fibers have an impact on how each one is metabolized, both in their capacity of being easily fermented and in the short chain fatty acids profile obtained: L. acidophilus La3 in inulin fermentation yielded the highest total short chain fatty acids (85.7 mMol/L), and, in starch-based soluble corn fiber fermentation, yielded the highest butyric acid content (0.31 mMol/L). This study provides valuable information for future design of synbiotics for food applications.
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Faccinetto-Beltrán P, Aguirre-López LO, Bañuelos-Pineda J, Reza-Zaldívar EE, Santacruz A, Hernández-Brenes C, Pérez-Carrillo E, Jacobo-Velázquez DA. Fish oil and probiotics supplementation through milk chocolate improves spatial learning and memory in male Wistar rats. Front Nutr 2022; 9:1023653. [DOI: 10.3389/fnut.2022.1023653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 11/01/2022] [Indexed: 11/18/2022] Open
Abstract
BackgroundCognition and brain function is critical through childhood and should be improved with balanced diets. Incorporating bioactive ingredients such as omega-3 polyunsaturated fatty acids (ω3 PUFAs) and probiotics into food formulations could be used as an approach to improve cognitive function. This study evaluated the effects on cognitive capacity of complementing rodent diets with chocolate, by itself and in combination with ω3 PUFAs from fish oil and probiotics.MethodsSpatial learning and memory in the rats were determined by the Barnes maze test in short- and long-term memory. Samples from the cecum were obtained to assess microbial counts (Lactobacillus, Bifidobacterium, Enterobacteriaceae, and total bacteria), and brains were recovered to analyze the neural morphology of the tissues. Also, glucose, brain weights, and epididymal tissue were analyzed.ResultsThe combination of chocolate with fish oil and probiotics improved the memory of rats compared to the result of each bioactive compound when evaluated separately. Treatments did not affect sugar level, epididymal adipose tissue, or brain weight. On the other hand, consuming probiotics alone or in combination with chocolate decreased Enterobacteria counts, while Lactobacillus and Bifidobacteria counts were not affected. Neural morphological analysis showed that combining chocolate with probiotics and ω3 PUFAs increased the number of neurons in the hippocampal CA1 and CA3 regions.ConclusionChocolate added with probiotics and ω3 PUFAs improved spatial memory and learning in the studied model.
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Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids. SUSTAINABILITY 2022. [DOI: 10.3390/su14084816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3 fatty acids and fiber. In this study, whole-meal sliced bread, chocolate cookies, and breadsticks, which were enriched with flaxseed (Linum usitatissimu) were produced as a natural enrichment source in order to provide functional baked goods. The three innovative products were tested as sources of omega-3 fatty acids in terms of α-linolenic acid according to EU 1924/2006 as well as for their in vitro antithrombotic/anti-inflammatory effect. The results showed that omega-3 fatty acids had high concentrations (>0.6 g per 100 g of product) in all products even after the heating treatment with constant stability during the time of consumption. All the enriched products exerted higher, but in different grade, in vitro antithrombotic/anti-inflammatory activity compared to the conventional products. The products were evaluated positively by a panel of potential consumers without significant differences compared to conventional corresponding products. Enriched bakery products with omega-3 fatty acids may represent a novel opportunity for the development of functional foods that can be locally consumed, thereby contributing to public health prevention measures that the post-COVID-19 era demands.
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Quispe-Chambilla L, Pumacahua-Ramos A, Choque-Quispe D, Curro-Pérez F, Carrión-Sánchez HM, Peralta-Guevara DE, Masco-Arriola ML, Palomino-Rincón H, Ligarda-Samanez CA. Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi. Foods 2022; 11:foods11081142. [PMID: 35454729 PMCID: PMC9032496 DOI: 10.3390/foods11081142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 02/01/2023] Open
Abstract
Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel−Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τy and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.
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Affiliation(s)
- Lucero Quispe-Chambilla
- Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru;
| | - Augusto Pumacahua-Ramos
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
- Correspondence:
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
| | - Francisco Curro-Pérez
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
| | - Hilka Mariela Carrión-Sánchez
- Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru; (F.C.-P.); (H.M.C.-S.)
| | - Diego E. Peralta-Guevara
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Mery Luz Masco-Arriola
- Department of Chemical Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru;
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
| | - Carlos A. Ligarda-Samanez
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (C.A.L.-S.)
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Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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8
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Ledesma R, Martínez-Pérez RB, Curiel DA, Fernández LM, Silva ML, Canales-Aguirre AA, Rodríguez JA, Mateos-Díaz JC, Lerma AMPY, Madrigal M. Potential benefits of structured lipids in bulk compound chocolate: Insights on bioavailability and effect on serum lipids. Food Chem 2021; 375:131824. [PMID: 34923401 DOI: 10.1016/j.foodchem.2021.131824] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 11/09/2021] [Accepted: 12/05/2021] [Indexed: 01/10/2023]
Abstract
The bioavailability impact of serum lipids in compound chocolate products based on structured lipids was studied. Compound chocolate products containing fat with and without structured lipids were digested in vitro under simulated gastrointestinal lipolysis conditions and were studied in vivo in healthy C57BL/6J mice. The in vitro digestion results show that products containing structured lipids, milk compound chocolate filling and white compound coating, significantly reduced the release rate of Free Fatty Acids (FFA) and improved the caloric reduction between 12.49% and 13.71% compared to products without structured lipids, suggesting that FFA were not absorbed. Animal feeding studies revealed no adverse effects on the compound products intake; in fact, these products reduced total cholesterol, LDL-c, VLDL-c and triacylglycerols. The present work shows the relevance of developing functional compound chocolate as providing a potential healthy initiative through the biological effect of the bioactive ingredients incorporated.
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Affiliation(s)
- Rosa Ledesma
- Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico
| | - Raúl B Martínez-Pérez
- Industrial Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, Mexico
| | - David A Curiel
- Medical and Pharmaceutical Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas No. 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico
| | - Laura M Fernández
- Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico
| | - María L Silva
- Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico
| | - Alejandro A Canales-Aguirre
- Medical and Pharmaceutical Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas No. 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico
| | - Jorge A Rodríguez
- Industrial Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, Mexico
| | - Juan C Mateos-Díaz
- Industrial Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, Mexico
| | - Ana M Preza Y Lerma
- Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico.
| | - Miguel Madrigal
- Research and Development Department, Alpezzi Chocolate, S.A. de C.V., Prolongación Los Robles Sur, Los Robles, 45134 Zapopan, Jalisco, Mexico
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Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives. Foods 2021; 10:foods10092065. [PMID: 34574174 PMCID: PMC8472086 DOI: 10.3390/foods10092065] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 02/04/2023] Open
Abstract
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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Gómez-Fernández AR, Faccinetto-Beltrán P, Orozco-Sánchez NE, Pérez-Carrillo E, Marín-Obispo LM, Hernández-Brenes C, Santacruz A, Jacobo-Velázquez DA. Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population. Foods 2021; 10:1866. [PMID: 34441642 PMCID: PMC8392059 DOI: 10.3390/foods10081866] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/07/2021] [Accepted: 08/10/2021] [Indexed: 01/02/2023] Open
Abstract
Chocolate is an adequate matrix to deliver bioactive ingredients. However, it contains high sugar levels, one of the leading causes of chronic degenerative diseases. This work aimed to evaluate the effects of milk chocolate reformulation with alternative sugar sweeteners (Sw; isomalt + stevia), probiotics (Prob), and ω-3 polyunsaturated fatty acids (PUFAs) on its physicochemical properties and consumers' acceptability. Lactobacillus plantarum 299v (L. p299v) and Lactobacillus acidophilus La3 (DSMZ 17742) were added as Prob strains, and fish oil (FO) was added as the source of ω-3 PUFAs. Prob addition resulted in chocolates with >2 × 107 colony forming unit (CFU) per serving size (12 g). Except for Prob, aw values of all treatments were <0.46. Sw and Sw + Prob presented the nearest values to the control in hardness, whereas Sw without FO increased fracturability. FO, Sw + FO, and Sw + Prob + FO contained 107.4 ± 12.84, 142.9 ± 17.9, and 133.78 ± 8.76 mg of ω-3 PUFAs per chocolate, respectively. Prob + FO increased the resistance of chocolate to shear stress, while Sw + FO showed a similar flow behavior to the control. The consumers' acceptability of Sw + Prob chocolate was adequate, while Sw + Prob + FO had higher acceptability than Prob + FO. Health benefits of reformulated milk chocolates requires further assessment by in vitro, in vivo and clinical studies.
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Affiliation(s)
- Andrea R. Gómez-Fernández
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
| | - Paulinna Faccinetto-Beltrán
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
| | - Norma E. Orozco-Sánchez
- Escuela Mexicana de Confitería y Chocolatería, Melchor Ocampo 926, San Luis Potosi 78280, Mexico;
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Luis Martín Marín-Obispo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Carmen Hernández-Brenes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Arlette Santacruz
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico; (E.P.-C.); (L.M.M.-O.); (C.H.-B.); (A.S.)
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan 45201, Mexico; (A.R.G.-F.); (P.F.-B.)
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11
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Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021; 26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023] Open
Abstract
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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Affiliation(s)
- Bogumiła Urbańska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
- Correspondence:
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Karolina Szulc
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
| | - Irina Pochitskaya
- The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 29. Kozlova St., 220037 Minsk, Belarus;
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
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