Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Altınok, Emir; Kurultay, Şefik; Konar, Nevzat; Toker, Ömer Said; Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahim

doi:10.1111/ijfs.15728

Cited by 6 publications

(2 citation statements)

References 51 publications

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“…Results indicated that chocolate with added blackberry juice encapsulates (80 g/kg) had significantly higher polyphenolic content (145.86 g/100 g) compared to control chocolate (40.75 g/100 g), while pleasant fruity flavor and reduced sweetness improved the sensory attributes of chocolate with encapsulates. Furthermore, usage of grape seed powder extract resulted in a higher polyphenol bioavailability when grape-powder-enriched white chocolate (in saliva = 31.8 mg/kg; in gastric juice = 130.9 mg/kg; in intestinal juice = 154.2 mg/kg) was in vitro digested compared to control (in saliva = 0.38 mg/kg; in gastric juice = 195.1 mg/kg; in intestinal juice = 154.2 mg/kg) [ 41 ]. However, to the best of our knowledge, usage of winemaking by-products as polyphenol carriers in cocoa spread has not been studied before.…”

Section: Resultsmentioning

confidence: 99%

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Lončarević

Petrović

Teslić

et al. 2022

Foods

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The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.

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Section: Resultsmentioning

confidence: 99%

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Lončarević

Petrović

Teslić

et al. 2022

Foods

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“…Didar [5] used free and encapsulated pomegranate extract to enhance the functionality of white chocolate in terms of antioxidant activity. Altınok et al [6] utilized grape pomace powder in white chocolate formulation for the partial replacement of sucrose.…”

Section: Introductionmentioning

confidence: 99%

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

et al. 2022

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White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.

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Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

Camelo-Silva,

Mota e Souza,

Vicente

et al. 2024

Food Research International

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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Cited by 6 publications

References 51 publications

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

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