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Abedini A, Dakhili S, Bazzaz S, Kamaladdin Moghaddam S, Mahmoudzadeh M, Andishmand H. Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects. Food Sci Nutr 2023; 11:3686-3705. [PMID: 37457143 PMCID: PMC10345668 DOI: 10.1002/fsn3.3387] [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: 12/20/2022] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health-threatening to great functional foods. The fortification of chocolates with high-value-added plant-based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant-based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high-value-added plant-based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.
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Affiliation(s)
- Amirhossein Abedini
- Department of Environmental Health Engineering, Food Safety Division, School of Public HealthTehran University of Medical SciencesTehranIran
- Students' Scientific Research Center (SSRC)Tehran University of Medical SciencesTehranIran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Sara Bazzaz
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Saba Kamaladdin Moghaddam
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
- Drug Applied Research CenterTabriz University of Medical SciencesTabrizIran
| | - Hashem Andishmand
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Research Center for Pharmaceutical Nanotechnology, Biomedicine InstituteTabriz University of Medical SciencesTabrizIran
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Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans. Food Chem 2023; 404:134725. [DOI: 10.1016/j.foodchem.2022.134725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CEDC. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods 2023; 12:foods12030436. [PMID: 36765965 PMCID: PMC9914611 DOI: 10.3390/foods12030436] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/10/2023] [Accepted: 01/15/2023] [Indexed: 01/18/2023] Open
Abstract
Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.
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Affiliation(s)
- Ingrid Denardi Soares
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Marcela Eduarda Marchi Cirilo
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Isabela Gayola Junqueira
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Fernanda Maria Vanin
- Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
- Correspondence: ; Tel.: +55-19-3565-4354
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Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties. Food Chem 2022; 381:132215. [PMID: 35121316 DOI: 10.1016/j.foodchem.2022.132215] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 12/23/2021] [Accepted: 01/19/2022] [Indexed: 01/19/2023]
Abstract
The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bean shell powder (CSp). Five formulations with different percentages of CSp were used: 25%, 50%, 75%, 100% and 0% (control). The cakes were evaluated by technological characteristics (volume, texture profile, firmness and colour), antioxidant profile (DPPH, β-carotene/linoleic acid system, phenolic compounds, anthocyanins and tannins) and sensory tests (TDS and acceptance). The technological characteristics and antioxidant activity of the cakes were influenced by the different concentrations of CSp compared to the control sample. The cakes containing up to 75% CSp presented satisfactory sensory acceptance. Therefore, CSp has been revealed to be a prominent alternative substitute ingredient to be used promisingly in the food industry.
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Interaction between Chocolate Polyphenols and Encapsulated Probiotics during In Vitro Digestion and Colonic Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
This study evaluated the interaction between probiotics and polyphenols in chocolates (45% and 70% cocoa) fortified with encapsulated probiotics. Cocoa powder was used as the main encapsulation component in a Na-alginate plus fructooligosaccharides formulation. Probiotic-chocolates (PCh) were produced by adding 1% encapsulated probiotics to the final mixture. The chocolate samples were subjected to in vitro gastrointestinal digestion and colonic fermentation. The data revealed that the most bioaccessible polyphenols in both formulations of PCh containing 45% and 70% cocoa were released in the gastric digested supernatant. The bioaccessible polyphenols from PCh with 70% cocoa reached 83.22–92.33% and 8.08–15.14% during gastrointestinal digestion and colonic fermentation, respectively. Furthermore, the polyphenols with higher bioaccessibility during colonic fermentation of both PChs developed with the CA1 formulation (cocoa powder 10%, Na-alginate 1% and fructooligosaccharides 2%) were detected in the presence of Streptococcus thermophilus and Lactobacillus sanfranciscensis. The results showed that PCh with specific probiotics favored the bioconversion of a specific polyphenol. For example, chocolate fortified with Lacticaseibacillus casei released larger quantities of epicatechin and procyanidin B1, while Lactiplantibacillus plantarum released more catechin and procyanidin B1 for Lacticaseibacillus rhamnosus LGG. Overall, the study findings concluded that chocolate polyphenols could be utilized by probiotics for their metabolism and modulating the gut, which improved the chocolates’ functionality.
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Villasante J, Espinosa-Ramírez J, Pérez-Carrillo E, Heredia-Olea E, Metón I, Almajano MP. Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Belwal T, Cravotto C, Ramola S, Thakur M, Chemat F, Cravotto G. Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods 2022; 11:foods11060798. [PMID: 35327221 PMCID: PMC8947495 DOI: 10.3390/foods11060798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/28/2022] [Accepted: 03/08/2022] [Indexed: 01/18/2023] Open
Abstract
Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.
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Affiliation(s)
- Tarun Belwal
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
| | - Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Sudipta Ramola
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida 201303, India;
| | - Farid Chemat
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
- World-Class Research Center “Digital Biodesign and Personalized Healthcare”, Sechenov First Moscow State Medical University, 119146 Moscow, Russia
- Correspondence: ; Tel.: +39-011-670-7183; Fax: +39-011-670-7162
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Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112944] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sik B, Székelyhidi R, Lakatos E, Kapcsándi V, Ajtony Z. Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03908-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
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Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. Molecules 2021; 26:molecules26195908. [PMID: 34641451 PMCID: PMC8512413 DOI: 10.3390/molecules26195908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 09/24/2021] [Accepted: 09/28/2021] [Indexed: 11/16/2022] Open
Abstract
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
- Correspondence:
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (I.L.); (B.P.); (I.N.); (N.M.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
| | - Danica Zarić
- Innovation Centre of the Faculty of Technology and Metallurgy Ltd., University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia;
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (Đ.A.); (D.Š.); (B.M.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
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