Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties
Main Article Content
Keywords
dark chocolate, jujube, microcapsules, phenolic, white tea
Abstract
In this study, dark chocolate was enriched with white tea (WT) and jujube extracts in form of free extract and microcapsules. Each form of two extracts was added to dark chocolate in concentrations of 1, 3, 5, and 7% w/w. The microcapsules were produced using pectin/casein (10% w/w), and their particle size distribution (PSD) and Fourier transform infrared spectroscopic analysis were performed. Phenolic content, antioxidant activity, pH, moisture content, color parameters and texture of enriched dark chocolates were measured. As expected, addition of extracts caused a significant increase in total phenolic content and antioxidant properties of dark chocolates compared to the control sample (no extract added) in both free and microencapsulated forms, with a stronger effect of WT extract than jujube extract.
References
Aidoo, R.P., Afoakwa, E.O. and Dewettinck, K., 2014. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture—rheological, microstructure, and physical quality characteristics. Journal of Food Engineering 126: 35–42. 10.1016/j.jfoodeng.2013.10.036
Alba, K. and Kontogiorgos, V., 2020. Emulsification properties of pectin. In: Kontogiorgos, V. (ed.) Pectin: technological and physiological properties. Springer, Cham, Switzerland, pp. 83–97. 10.1007/978-3-030-53421-9_5
Alcazar, A., Ballesteros, O., Jurado, J., Pablos, F., Martin, M., Vilches, J.L. and Navalón, A., 2007. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry 55(15): 5960–5965. 10.1021/jf070601a
Amjadi, S., Ghorbani, M., Hamishehkar, H. and Roufegarinejad, L., 2018. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model. Food Chemistry 256: 156–162. 10.1016/j.foodchem.2018.02.114
Association of Official Analytical Chemists (AOAC), 2005. Official methods of analysis of AOAC international, 18th ed. AOAC, Washington, DC.
Astrini, N.J., Rakhmawati, T., Sumaedi, S. and Bakti, I.G.M.Y., 2020. Identifying objective quality attributes of functional foods. Quality Assurance and Safety of Crops & Foods 12(2): 24–39. 10.15586/QAS2020.663
Azizanbari, Ch., Ghanbarzadeh, B., Hamishehkar, H. and Hosseini M., 2013. Gellan-caseinate nanocomplexes as a carrier of omega-3 fatty acids: study of particle size, rheological properties, and encapsulation efficiency. Electronic Journal of Food Processing and Preservation 5(2): 19–42. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=369796
Bahrasemani Koohestani, M., Sahari, M.A. and Barzegar, M., 2019. The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee. Food Science and Nutrition 7: 678–688. 10.1002/fsn3.912
Baracat, M.M., Nakagawa, A.M., Casagrande, R., Georgetti, S.R., Verri, W.A. and Freitas, O., 2012. Preparation and characterization of microcapsules based on biodegradable polymers: pectin/casein complex for controlled drug release systems. Journal of the American Association of Pharmaceutical Scientists 13(2): 364–372. 10.1208/s12249-012-9752-0
Belšcak-Cvitanovic, A., Komes, D., Benkovic, M., Karlovic, S., Hecimovic, I., Ježek, D. and Bauman, I., 2012. Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International 48(2): 820–830. 10.1016/j.foodres.2012.06.023
Belščak-Cvitanović, A., Komes, D., Durgo, K., Vojvodić, A. and Bušić, A., 2015. Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties. Journal of Food Science and Technology 52: 7723–7734. 10.1007/s13197-015-1916-y
Chen, Y., Wang, Y., Jin, J., Jin, Q., Akoh, C.C. and Wang, X., 2022. Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction. Food Science and Technology (LWT) 156: 113066. 10.1016/j.lwt.2022.113066
Choo, K., Ching, Y.C., Chuah, C.H., Julai, S. and Liou, N.S., 2016. Preparation and characterization of polyvinyl alcohol-chitosan composite films reinforced with cellulose nanofiber. Materials 9: 644–652. 10.3390/ma9080644
Datsomor, D.N., Agbenorhevi, J.K., Kpodo, F.M. and Oduro, I.N., 2019. Okra pectin as lecithin substitute in chocolate. Scientific African 3: e00070. 10.1016/j.sciaf.2019.e00070
Dean, L.L., Klevorn, C.M. and Hess, B.J., 2016. Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts. Journal of Food Science 8(11): 2824–2830. 10.1111/1750-3841.13533
Delfanian, M. and Ali Sahari, M., 2020. Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Research International 137: 109555. 10.1016/j.foodres.2020.109555
Deou, J., Bessaies-Bey, H., Declercq, F., Smith, P., Debon, S., Wallecan, J. and Roussel, N., 2022. Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate. Food Structure 31: 100253. 10.10.1016/j.foostr.2022.100253
Dias, T.R., Tomás, G., Teixeira, N.F., Alves, M.G., Oliveira, P.F. and Silva, B.M., 2013. White Tea (Camellia sinensis L.): antioxidant properties and beneficial health effects. International Journal of Food Science, Nutrition and Dietetics 101: 1–15. 10.19070/2326-3350-130005
Dwijatmoko, M.I., Praseptiangga, D. and Muhammad, D.R.A., 2016. Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusantara Bioscience 8(2): 301–305. 10.13057/nusbiosci/n080227
Emadzadeh, B., Ghorani, B., Naji-Tabasi, S., Charpashlo, E. and Molaveisi, M., 2021. Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage. Food Bioscience 42: 101029. 10.1016/j.fbio.2021.101029
Farzanmehr, H., Abbasi, S. and Sahari, M.A., 2008. Effect of sugar replacer on some physicochemical, rheological and sensory properties of milk chocolate. Iranian Journal of Nutrition Science and Food Technology 3(3): 65–82.
Godocikova, L., Ivanisova, E. and Kacaniova, M., 2017. The Influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biologically active substances. Advanced Research in Life Science 1(1): 26–31. 10.1515/arls-2017-0004
Gultekin-Ozguven, M., Karadag, A., Duman, S., Ozkal, B. and Ozçelik, B., 2016. Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessibility studies. Food Chemistry 201: 205–212. 10.1016/j.foodchem.2016.01.091
Guo, S., Duan, J.A., Qian, D., Tang, Y., Wu, D., Su, S. and Zhao, Y., 2015. Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripening. Food Chemistry 167: 468–474. 10.1016/j.foodchem.2014.07.013
James, Z., Baharin, S., Badlishah, A. and Abas, F., 2019. Microencapsulation of green tea extracts and its effects on the physico-chemical and functional properties of mango drinks. International Journal of Basic & Applied Sciences 16(2): 15–13. 10.3390/molecules21080940
Jiang, Y., Wang, D., Li, D., Li, F. and Huang, Q., 2020. Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: characterization, antimicrobial effect and advantages in storage application. International Journal of Biological Macromolecules 148: 1280–1289. 10.1016/j.ijbiomac.2019.10.103
Junior, T., Kuhn, F., Padilha, P.J.M. and Vicente, L.R.M., 2018. Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus. Brazilian Journal of Biology 78(2): 311–317. 10.1590/1519-6984.08716
Kim, J., Kim, J., Shim, J., Lee, C.Y., Lee, K.W. and Lee, H.J., 2014. Cocoa phytochemicals: recent advances in molecular-mechanisms on health. Critical Reviews in Food Science and Nutrition 54(11): 1458–1472. 10.1080/10408398.2011.641041
Laličić-Petronijević, J., Popov-Raljić, J., Lazić, V., Pezo, L. and Nedović, V., 2017. Synergistic effect of three encapsulated strains of probiotic bacteria on quality parameters of chocolates with different composition. Journal of Functional Foods 38(A): 329–337. 10.1016/j.jff.2017.09.041
Lapčíková, B., Lapčík, L., Salek, R., Valenta, T., Lorencová, E. and Vašina, M., 2022. Physical characterization of the milk chocolate using whey powder. Food Science and Technology (LWT) 154: 112669. 10.1016/j.lwt.2021.112669
Liczbiński, P. and Bukowska, B., 2022. Tea and coffee polyphenols and their biological properties based on the latest in vitro investigations. Industrial Crops and Products 175: 114265. 10.1016/j.indcrop.2021.114265
Liu, X.X., Liu, H.M., Yan, Y.Y., Fan, L.Y., Yang, J.N., Wang, X.D. and Qin, G.Y., 2020. Structural characterization and antioxidant activity of polysaccharides extracted from jujube using subcritical water. Food Science and Technology (LWT) 117: 108645. 10.1016/j.lwt.2019.108645
Lončarević, I., Pajin, B., Fišteš, A., Šaponjac, V.T., Petrović, J., Jovanović, P., Vulić, J. and Zarić, D., 2018. Enrichment of white chocolate with blackberry juice encapsulate: impact on physical properties, sensory characteristics and polyphenol content. Food Science and Technology (LWT) 92: 458–464. 10.1016/j.lwt.2018.03.002
Lončarević, I., Pajina, B., Šaponjaca, V.T., Petrovi, J., Vulic, J., Fišteša, A. and Jovanovica, P., 2019. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract. Journal of the Science of Food and Agriculture, 99(13): 5834–5841. 10.1002/jsfa.9855
Niu, Y., Wei, Sh., Liu, H., Zang, H., Cao, Y., Zhu, R., Zheng, X. and Yao, X., 2021. The kinetics of nutritional quality changes during winter jujube slices drying process. Quality Assurance and Safety of Crops & Foods 13(1): 73–82. 10.15586/qas.v13i1.824
Ozkan, G., Franco, P., De Marco, I., Xiao, J. and Capanoglu, E., 2019. A review of microencapsulation methods for food antioxidants: principles, advantages, drawbacks and applications. Food Chemistry 272: 494–506. 10.1016/j.foodchem.2018.07.205
Pradini, D., Juwono, H., Madurani, K.A. and Kurniawan, F., 2018. A preliminary study of identification halal gelatin using quartz crystal microbalance (QCM) sensor. Malaysian Journal of Fundamental and Applied Sciences 14(3): 325–330. 10.11113/mjfas.v14n3.942
Prosapio, V. and Norton, I.T., 2019. Development of fat-reduced chocolate by using water-in-cocoa butter emulsions. Journal of Food Engineering 261: 165–170. 10.1016/j.jfoodeng.2019.06.018
Rashwan, A.K., Karim, N., Islam Shishir, M.R., Bao, T., Lu, Y. and Chen, W., 2020. Jujube fruit: a potential nutritious fruit for the development of functional food products. Journal of Functional Foods 75: 104205. 10.1016/j.jff.2020.104205
Reis, D.R., Ambrosi, A. and Di Luccio, M., 2022. Encapsulated essential oils: a perspective in food preservation. Future Foods 5: 100–126. 10.1016/j.fufo.2022.100126.
Rezende, N.V., Benassi, M.T., Vissotto, F.Z., Augusto, P.P. and Grossmann, M.V., 2015. Effects of fat replacement and fiber addition on the texture, sensory acceptance and structure of sucrose-free chocolate. International Journal of Food Science & Technology 50(6): 1413–1420. 10.1111/ijfs.12791
Ruiz-Navajas, Y., Viuda-Martos, M., Sendra, E., Perez-Alvarez, J. A. and Fernández-López, J., 2013. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Journal of Food Control 30: 386–392. 10.1016/j.foodcont.2012.07.052
Saputro, A.D., Van de Walle, D., Aidoo, R.P., Mensah, M.A., Delbaere, C., De Clercq, N., Van Durme, J. and Dewettinck, K., 2017. Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. European Food Research Technology 243: 177–191. 10.1007/s00217-016-2734-9
Saral, S., Dokumacioglu, E., Mercantep, T., Atak, M., Cinar, S., Saral, O., Yildiz, L., Iskender, H and Tumkaya, L., 2019. The effect of white tea on serum TNF-α/NF-κB and immunohistochemical parameters in cisplatin-related renal dysfunction in female rats. Biomedicine & Pharmacotherapy 112: 1–8. 10.1016/j.biopha.2019.108604
Shams Najafabadi, N., Sahari, M.A., Barzegar, M. and Hamidi Esfahani, Z., 2017. Effects of concentration method and storage time on some bioactive compounds and color of jujube (Ziziphus jujuba varvulgaris) concentrate. Journal of Food Science and Technology 54(9): 2947–2955. 10.1007/s13197-017-2733-2
Shin, J., Kim, Ch., Cha, L., Kim, S., Lee, S., Chae, S., Young Chun, W. and Shin, D., 2022. Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial. The Journal of Nutritional Biochemistry 99: 108854. 10.1016/j.jnutbio.2021.108854.
Shourideh, M., Taslimi, A., Azizi, M.H. and Mohammadifar, M.A., 2012. Effects of D-tagatose and inulin on some physicochemical, rheological and sensory properties of dark chocolate. International Journal of Bioscience, Biochemistry and Bioinformatics 2(5): 314–319. 10.7763/IJBBB.2012.V2.124
Sim, S.Y., Ng, J.W., Ng, W.K., Forde, C.G. and Henry, C.J., 2016. Plant polyphenols to enhance the nutritional and sensory properties of chocolates. Food Chemistry 200: 46–54. 10.1016/j.foodchem.2015.12.092
Todorovic, V., Redovnikovic, I., Todorovic, Z., Jankovic, G., Dodevska, M and Sobajic, S., 2015. Polyphenols, methylxanthines and antioxidant capacity of chocolates produced in Serbia. Journal of Food Composition and Analysis 41: 137–143. 10.1016/j.jfca.2015.01.018
Tolve, R., Condelli, N., Caruso, M.C., Barletta, D., Favati, F. and Galgano, F., 2018. Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation. Food & Function 9: 1265–1273. 10.1039/C7FO01822C
Urbańska, B. and Kowalska, J., 2019. Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants (Basel): 8(8): 283. 10.3390/antiox8080283
Verde, A.B., Alvim, I.D., Luccas, V. and Vercelino Alves, R.M., 2021. Stability of milk chocolate with hygroscopic fibers during storage. Food Science and Technology (LWT) 137: 10477. 10.1016/j.lwt.2020.110477
Wang, B., Huang, Q., Venkitasamy, C., Chai, H., Gao, H., Cheng, N. and Pan, Z., 2016. Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. Food Science and Technology (LWT) 66: 56–62. 10.1016/j.lwt.2015.10.005
Zhang, H., Jiang, L., Ye, S., Ye, Y. and Ren, F., 2010. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China. Food and Chemical Toxicology 48(6): 1461–1465. 10.1016/j.fct.2010.03.011
Zhao, Z., Li, J., Wu, X., Dai, H., Gao, X., Liu, M. and Tu, P., 2006. Structures and immunological activities of two pectic polysaccharides from the fruits of Ziziphus jujubeMill.cv. Jinsixiaozao Hort. Food Research International 39(8): 917–923. 10.1016/j.foodres.2006.05.006