Oxidative stability and physicochemical changes of dark chocolates with essential oils addition

Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva‐Cruz, Manuel; Rimarachín, Nelson; Caetano, Aline Camila; Chuquizuta, Tony; Goñas, Malluri; Gill, Elizabeth Renee Ambler; Chávez, Segundo G.

doi:10.1016/j.heliyon.2023.e18139

Cited by 5 publications

(1 citation statement)

References 52 publications

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“…These processes are capable of producing metabolites which are known to affect sensory attributes, such as the aroma, texture, and taste, of the chocolate. Being a low-moisture product rich in unsaturated fatty acids, lipid oxidation is the main mechanism behind the degradation of the sensory quality of chocolate during storage [47] . Edible films have been found to enhance the sensory quality of different animal-derived foods during storage.…”

Section: Resultsmentioning

confidence: 99%

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Singh,

Bhat,

Kumar

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Singh,

Bhat,

Kumar

et al. 2023

Ultrasonics Sonochemistry

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Bioactive properties of spearmint, orange peel, and baby sage oleoresins obtained by supercritical CO2 extraction and their integration into dark chocolate

Chávez-Delgado,

Gastélum-Estrada,

Pérez-Carrillo

et al. 2025

Food Chemistry

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Effect of essential oils on the antibacterial activity and technological properties of dark chocolate

Vaughan,

Borges,

do Nascimento

et al. 2024

Food sci. technol. int.

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Salmonella outbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be effective against foodborne pathogens. In addition, EOs constituents appear to modify the lipid phase of the product, leading to an improvement in quality. This study aimed to investigate the antimicrobial potential of EOs from Thymus vulgaris EO (TvEO) and the combination of T. vulgaris and Cymbopogon citratus EO (TvCcEO) in dark chocolate against S. Typhimurium ATCC 14028, as well as their influence on the technological properties during storage. The findings indicate that the EOs had no significant impact on the reduction of the target microorganism. Furthermore, the polymorphic transition from unstable crystals to the most stable form was detected in the chocolate control sample and chocolate with TvEO from 21 days of storage, while the transition in chocolate with TvCcEO was detected from 30 days of storage. Moreover, the addition of EOs reduced the chocolate's tensile strength and retarded the development of fat bloom from 62 days of storage. Therefore, these findings could prove valuable for future research investigating the potential of EOs in chocolate with the aim of delaying fat bloom development or inhibiting microbial growth.

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Oxidative stability and physicochemical changes of dark chocolates with essential oils addition

Cited by 5 publications

References 52 publications

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

Bioactive properties of spearmint, orange peel, and baby sage oleoresins obtained by supercritical CO2 extraction and their integration into dark chocolate

Effect of essential oils on the antibacterial activity and technological properties of dark chocolate

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