The influence of chocolate fortification withCentella asiatica, Abelmoschus esculentus,andPsidium guajavaon the content of biologically active substances

Abstract

Herbal‐based chocolate consists of micro‐nutrients and spices, which can be consumed in infinite combinations. This research examines the combination of Centella asiatica, Abelmoschus esculentus, and Psidium guajava in the process of chocolate formulation. The concentration of the product was optimized based on taste, flavor, texture, and stability. The optimized concentration was subjected to Nutritional, Stability, Sensory, Anti‐oxidant, Antimicrobial, and shelf life analysis. The Nutritional analysis shows an increased level of calcium (67.8 mg), iron (2.34 mg), and sodium (355 mg) per 100 g in the formulated chocolate in comparison to the conventionally available chocolates. The antioxidant activity was determined to be 52.15% by DPPH assay. The product has antimicrobial activity against tooth decaying organisms, Streptococcus mutans and Lactobacillus acidophilus. The shelf life of the product was found to be around thirty days. The observations made from various analyses conclude that the formulated product Phytolate has enriched micronutrients and medicinal value. Practical applications The novel product synergizes phytomedicine and chocolate. Increase in the vital nutrients such as calcium, sodium and iron was observed. Antimicrobial activity of novel chocolate towards organisms responsible for tooth decay.

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

“…Hence, Şahin‐Cebeci (2019) showed that incorporating 2% (w/w) Spirulina in homemade chocolate had nearly four times the protein content of commercial baby foods, and it could meet the required daily intake of essential amino acids, histidine, and arginine for infants and children. Raja et al (2021) increased the amount of physiologically active substances in chocolate by including Centella asiatica , Abelmoschus esculentus , and Psidium guajava in the formula compared to conventional chocolates, the optimized product contained more calcium (67.8 mg), iron (2.34 mg), and sodium (355 mg) per 100 g (13 mL of C. asiatica , 13 mL of A. esculentus , and 24 mL of P. guajava ). Moreover, the improved product shows antibacterial activity against the bacteria Lactobacillus acidophilus and Streptococcus mutans , which cause tooth decay.…”

“…It appears that the use of oleogels made with bioactive substances that have lower saturated and transfatty acid levels in the chocolate industry could play a significant role in enhancing consumer health.Spirulina, a microalgae with great protein (nearly 70% of the biomass) and amino acid content, is an innovative and promising substance for novel chocolate formulation. Hence, Şahin-Cebeci (2019) showed that incorporating 2% (w/w) Spirulina in homemade chocolate had nearly four times the protein content of commercial baby foods, and it could meet the required daily intake of essential amino acids, histidine, and arginine for infants and children Raja et al (2021). increased the amount of physiologically active substances in chocolate by including Centella asiatica, Abelmoschus esculentus, and Psidium guajava in the formula compared to conventional chocolates, the optimized product contained more calcium (67.8 mg), iron (2.34 mg), and sodium (355 mg) per 100 g (13 mL of C. asiatica, 13 mL of A. esculentus, and 24 mL of P. guajava).…”