Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

S. Shahbazi, Z. Didar, M. Vazifedoost, S. Naji‐Tabasi
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引用次数: 3

Abstract

In this study, dark chocolate was enriched with white tea (WT) and jujube extracts in form of free extract and microcapsules. Each form of two extracts was added to dark chocolate in concentrations of 1, 3, 5, and 7% w/w. The microcapsules were produced using pectin/casein (10% w/w), and their particle size distribution (PSD) and Fourier transform infrared spectroscopic analysis were performed. Phenolic content, antioxidant activity, pH, moisture content, color parameters and texture of enriched dark chocolates were measured. As expected, addition of extracts caused a significant increase in total phenolic content and antioxidant properties of dark chocolates compared to the control sample (no extract added) in both free and microencapsulated forms, with a stronger effect of WT extract than jujube extract.
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用游离和微胶囊化白茶和红枣提取物富集黑巧克力:对抗氧化、物理化学和质地特性的影响
本研究以游离提取物和微胶囊的形式在黑巧克力中添加白茶和红枣提取物。将两种提取物分别以1、3、5和7%的w/w浓度添加到黑巧克力中。采用果胶/酪蛋白(10% w/w)制备微胶囊,对微胶囊的粒径分布(PSD)和傅里叶变换红外光谱进行分析。测定了浓缩黑巧克力的酚含量、抗氧化活性、pH值、水分含量、颜色参数和质地。正如预期的那样,在游离和微胶囊形式下,与对照样品(未添加提取物)相比,添加提取物可显著增加黑巧克力的总酚含量和抗氧化性能,其中WT提取物的作用强于红枣提取物。
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