TY  - JOUR
AU  - Jovanović, Petar
AU  - Pajin, Biljana
AU  - Lončarić, Ante
AU  - Jozinović, Antun
AU  - Petrović, Jovana
AU  - Fišteš, Aleksandar
AU  - Zarić, Danica
AU  - Tumbas Šaponjac, Vesna
AU  - Ačkar, Đurđica
AU  - Lončarević, Ivana
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5266
AB  - 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.
PB  - MDPI
T2  - Sustainability (Switzerland)
T1  - Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
IS  - 21
SP  - 14172
VL  - 14
DO  - 10.3390/su142114172
ER  - 

@article{
author = "Jovanović, Petar and Pajin, Biljana and Lončarić, Ante and Jozinović, Antun and Petrović, Jovana and Fišteš, Aleksandar and Zarić, Danica and Tumbas Šaponjac, Vesna and Ačkar, Đurđica and Lončarević, Ivana",
year = "2022",
abstract = "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.",
publisher = "MDPI",
journal = "Sustainability (Switzerland)",
title = "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate",
number = "21",
pages = "14172",
volume = "14",
doi = "10.3390/su142114172"
}

Jovanović, P., Pajin, B., Lončarić, A., Jozinović, A., Petrović, J., Fišteš, A., Zarić, D., Tumbas Šaponjac, V., Ačkar, Đ.,& Lončarević, I.. (2022). Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland)
MDPI., 14(21), 14172.
https://doi.org/10.3390/su142114172

Jovanović P, Pajin B, Lončarić A, Jozinović A, Petrović J, Fišteš A, Zarić D, Tumbas Šaponjac V, Ačkar Đ, Lončarević I. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate. in Sustainability (Switzerland). 2022;14(21):14172.
doi:10.3390/su142114172 .

Jovanović, Petar, Pajin, Biljana, Lončarić, Ante, Jozinović, Antun, Petrović, Jovana, Fišteš, Aleksandar, Zarić, Danica, Tumbas Šaponjac, Vesna, Ačkar, Đurđica, Lončarević, Ivana, "Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate" in Sustainability (Switzerland), 14, no. 21 (2022):14172,
https://doi.org/10.3390/su142114172 . .

TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Nikolić, Ivana
AU  - Maravić, Nikola
AU  - Ačkar, Đurđica
AU  - Šubarić, Drago
AU  - Zarić, Danica
AU  - Miličević, Borislav
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4815
AB  - Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
T2  - Molecules
T1  - White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
IS  - 19
VL  - 26
DO  - 10.3390/molecules26195908
ER  - 

@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Nikolić, Ivana and Maravić, Nikola and Ačkar, Đurđica and Šubarić, Drago and Zarić, Danica and Miličević, Borislav",
year = "2021",
abstract = "Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.",
journal = "Molecules",
title = "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics",
number = "19",
volume = "26",
doi = "10.3390/molecules26195908"
}

Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., Šubarić, D., Zarić, D.,& Miličević, B.. (2021). White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules, 26(19).
https://doi.org/10.3390/molecules26195908

Lončarević I, Pajin B, Petrović J, Nikolić I, Maravić N, Ačkar Đ, Šubarić D, Zarić D, Miličević B. White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics. in Molecules. 2021;26(19).
doi:10.3390/molecules26195908 .

Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Nikolić, Ivana, Maravić, Nikola, Ačkar, Đurđica, Šubarić, Drago, Zarić, Danica, Miličević, Borislav, "White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics" in Molecules, 26, no. 19 (2021),
https://doi.org/10.3390/molecules26195908 . .