Dark chocolate with a high oleic peanut oil microcapsule content

Agibert, Silvia Ac; Lannes, Suzana Caetano da Silva

doi:10.1002/jsfa.9102

Cited by 15 publications

(10 citation statements)

References 25 publications

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“…Considering its high consumption, it seemed as a reasonable option to fortify chocolate with different bioactive compounds as a delivering agent. Previous studies showed that fortifying chocolate with high oleic peanut oil, phytosterols, cinnamon bark oleoresin, chia seed oil microcapsules can provide a stable and acceptable final product ( Agibert and Lannes, 2018 , Tolve et al, 2018 , Praseptiangga et al, 2019 , Razavizadeh and Tabrizi, 2021 ). Moreover, the knowledge gained from the study of Toker et al (2018) showed that incorporation of encapsulated forms of EPA/DHA (commercial microencapsulated powder based on fish gelatin) in dark chocolate represents the best option in terms of product quality compared to other forms (free-flowing powder, nutritional oil derived from algae, triglycerides).…”

Section: Introductionmentioning

confidence: 99%

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

et al. 2023

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Section: Introductionmentioning

confidence: 99%

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

et al. 2023

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“…Many researches are being developed using the microencapsulation method. Thus, to protect oils from lipid oxidation [34][35][36], incorporating functional ingredients such as vitamins [37,38], additives and their storage protection [38], antioxidant protection [39].…”

Section: Instantizationmentioning

confidence: 99%

Powder Technology

Lannes¹,

Gómez²

2020

Food Processing

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Combining two or more granular or powder ingredients requires a suitable mixing process, which can be either free or random flow with no attraction forces between the particles or interactive or orderly with the presence of large active particles that attract others forming stable clumps. Food systems have very complex properties that make it difficult to standardize the mixing process. In order to achieve an efficient mixture, diffusive and convective mechanisms must be combined, and its success is achieved with a predominance of homogenization over segregation. Powder products are typically used in industry as dispersion in a liquid and should have some properties such as good wettability, water incorporation, flowability, and instantization. To work with powder products, it is necessary to make determinations such as density, particle size, texture, and compaction force, among others. All these physical properties affect and determine the behavior of powdered products during storage, handling, and processing.

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“…Carvalho et al (2018) added grape and kale to improve the milk chocolate nutritional role. Agibert & Lannes (2018) improved the nutritional value of chocolate adding high oleic peanut oil microcapsule.…”

Section: Introductionmentioning

confidence: 99%

Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

2022

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In response to consumer's claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate's tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g -1 . Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g -1 , respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL -1 ) compared to the dark chocolate control formulation (235.98 µg GAE.mL -1 ). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.

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Dark chocolate with a high oleic peanut oil microcapsule content

Abstract: The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.

Cited by 15 publications

References 25 publications

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Powder Technology

Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

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