Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
Samo za registrovane korisnike
2023
Autori
Zarić, DanicaRakin, Marica
Bulatović, Maja
Krunić, Tanja
Lončarević, Ivana
Pajin, Biljana
Blaževska, Zagorka
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC... 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.
Ključne reči:
Bioactive properties / Enriching chocolate / Functional food / Sensory characteristicsIzvor:
Journal of Food Measurement and Characterization, 2023Izdavač:
- Springer
Finansiranje / projekti:
- “Production of functional chocolate enriched with plant extracts Salvia Lavandiulaefolia and Malpighiaglabra” (Innovation Vaucher ID number 705/2020, Innovation Fond Republic of Serbia)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200287 (Inovacioni centar Tehnološko-metalurškog fakulteta u Beogradu doo) (RS-MESTD-inst-2020-200287)
Kolekcije
Institucija/grupa
Inovacioni centarTY - JOUR AU - Zarić, Danica AU - Rakin, Marica AU - Bulatović, Maja AU - Krunić, Tanja AU - Lončarević, Ivana AU - Pajin, Biljana AU - Blaževska, Zagorka PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6787 AB - In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity. PB - Springer T2 - Journal of Food Measurement and Characterization T1 - Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate DO - 10.1007/s11694-023-02210-1 ER -
@article{ author = "Zarić, Danica and Rakin, Marica and Bulatović, Maja and Krunić, Tanja and Lončarević, Ivana and Pajin, Biljana and Blaževska, Zagorka", year = "2023", abstract = "In this study, a new product was evaluated: enriched dark chocolate with two encapsulated plant extracts: Salvia Lavandiulaefolia and Salvia officinalis with the addition of fruit extract Malpighia glabra (acerola). Physico-chemical characteristics, antioxidant, and sensory properties of chocolate with extracts (AC300, AC400, and AC500) were determined in relation to chocolate without additives (DC). The analysis showed that according to the hardness, enthalpy, and sensory analysis, AC 400 chocolate (sample with 36.34 g of dark chocolate, 0.256 g Acerola extract, and 0.4 g Cognivia™ extract) had the best characteristics, while the rheology and particle size distribution was almost identical in all three samples of functional chocolates. A small amount of extracts did not cause changes in the structure of chocolate, but it significantly improved the polyphenolic status of chocolate and antioxidant activity. The results of the antioxidant activity tests showed that the best sample was AC 500 (sample with 36.24 g of dark chocolate, 0.256 g Acerola extract, and 0.5 g Cognivia™ extract), in which the total polyphenol content was the highest, as well as a level of compounds that inhibit AChE activity.", publisher = "Springer", journal = "Journal of Food Measurement and Characterization", title = "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate", doi = "10.1007/s11694-023-02210-1" }
Zarić, D., Rakin, M., Bulatović, M., Krunić, T., Lončarević, I., Pajin, B.,& Blaževska, Z.. (2023). Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization Springer.. https://doi.org/10.1007/s11694-023-02210-1
Zarić D, Rakin M, Bulatović M, Krunić T, Lončarević I, Pajin B, Blaževska Z. Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate. in Journal of Food Measurement and Characterization. 2023;. doi:10.1007/s11694-023-02210-1 .
Zarić, Danica, Rakin, Marica, Bulatović, Maja, Krunić, Tanja, Lončarević, Ivana, Pajin, Biljana, Blaževska, Zagorka, "Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate" in Journal of Food Measurement and Characterization (2023), https://doi.org/10.1007/s11694-023-02210-1 . .