Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addi...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Dorota Żyżelewicz, Joanna Oracz, Martyna Bilicka, Kamila Kulbat-Warycha, Elżbieta Klewicka
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidants chocolate free radical scavenging activity reducing power functionalization of food electronic nose analysis Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/86261d62e85042f7a468be04c70d1d83
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:86261d62e85042f7a468be04c70d1d83
record_format	dspace
spelling	oai:doaj.org-article:86261d62e85042f7a468be04c70d1d832021-11-25T18:29:29ZInfluence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates10.3390/molecules262270581420-3049https://doaj.org/article/86261d62e85042f7a468be04c70d1d832021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7058https://doaj.org/toc/1420-3049In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.Dorota ŻyżelewiczJoanna OraczMartyna BilickaKamila Kulbat-WarychaElżbieta KlewickaMDPI AGarticleantioxidantschocolatefree radical scavenging activityreducing powerfunctionalization of foodelectronic nose analysisOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7058, p 7058 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidants chocolate free radical scavenging activity reducing power functionalization of food electronic nose analysis Organic chemistry QD241-441
spellingShingle	antioxidants chocolate free radical scavenging activity reducing power functionalization of food electronic nose analysis Organic chemistry QD241-441 Dorota Żyżelewicz Joanna Oracz Martyna Bilicka Kamila Kulbat-Warycha Elżbieta Klewicka Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
description	In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.
format	article
author	Dorota Żyżelewicz Joanna Oracz Martyna Bilicka Kamila Kulbat-Warycha Elżbieta Klewicka
author_facet	Dorota Żyżelewicz Joanna Oracz Martyna Bilicka Kamila Kulbat-Warycha Elżbieta Klewicka
author_sort	Dorota Żyżelewicz
title	Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
title_short	Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
title_full	Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
title_fullStr	Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
title_full_unstemmed	Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
title_sort	influence of freeze-dried phenolic-rich plant powders on the bioactive compounds profile, antioxidant activity and aroma of different types of chocolates
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/86261d62e85042f7a468be04c70d1d83
work_keys_str_mv	AT dorotazyzelewicz influenceoffreezedriedphenolicrichplantpowdersonthebioactivecompoundsprofileantioxidantactivityandaromaofdifferenttypesofchocolates AT joannaoracz influenceoffreezedriedphenolicrichplantpowdersonthebioactivecompoundsprofileantioxidantactivityandaromaofdifferenttypesofchocolates AT martynabilicka influenceoffreezedriedphenolicrichplantpowdersonthebioactivecompoundsprofileantioxidantactivityandaromaofdifferenttypesofchocolates AT kamilakulbatwarycha influenceoffreezedriedphenolicrichplantpowdersonthebioactivecompoundsprofileantioxidantactivityandaromaofdifferenttypesofchocolates AT elzbietaklewicka influenceoffreezedriedphenolicrichplantpowdersonthebioactivecompoundsprofileantioxidantactivityandaromaofdifferenttypesofchocolates
_version_	1718411086801141760

Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Ejemplares similares