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

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.