Naslov
Bioactive, physical and sensory properties of chocolates enriched with microencapsulated yarrow (Achillea millefolium L.) bioactive compounds

Autori
Komes, Draženka ; Belščak-Cvitanović, Ana ; Vojvodić, Aleksandra ; Bušić, Arijana ; Nedović, Viktor ; Dorđević, Verica ; Bugarski, Branko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Program and abstracts of the 5th International Symposium on Delivery of Functionality in Complex Food Systems / Livney, Y.D. ; Garti, N. - Haifa : Technion Israel Institute of Technology, 2013, 119-119

Skup
5th International Symposium on Delivery of Functionality in Complex Food Systems Physically - Inspired Approaches from the Nanoscale to the Microscale

Mjesto i datum
Haifa, Izrael, 30.09.2013. - 03.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidants; Functional chocolate; Medicinal plants; Microencapsulation; Polyphenols

Sažetak
There has been an increasing interest in development and design of functional food products with an enhanced bioactive profile, deriving from various plant materials, especially medicinal plants. Yarrow (Achillea millefolium L.) is one of the most abundantly occuring species, widely used in folk medicine but also in modern medicine practice. Yarrow is stated to possess diaphoretic, antipyretic, hypotensive, astringent, diuretic and urinary antiseptic properties. Traditionally, it has been used for bruises, swellings, strains, fevers, common cold, essential hypertension, amenorrhoea, dysentery, diarrhoea, and specifically for thrombotic conditions with hypertension, including cerebral and coronary thromboses. The aim of this study was to evaluate the potential of using different forms (microencapsulated, freeze-dried and concentrated) of yarrow (Achillea millefolium L.) extract, for enhancing the polyphenolic profile and antioxidant capacity of chocolates. Physical and sensory properties, bioactive content and antioxidant capacity of three types of chocolates (containing 30%, 38% and 72% cocoa parts), enriched with 2% of microencapsulated (by employing electrostatic extrusion as the imobilization technique), freeze-dried and concentrated polyphenolic compounds from yarrow extract were investigated. The application of concentrated and hydrogel microencapsulated yarrow extracts impaired the physical properties of enriched chocolates, as well as their appearance and texture attributes, while the addition of freeze-dried extract significantly improved that characteristics. An inverse relation between the content of added concentrated extract and hydrogel microcapsules and physical and sensory properties of enriched chocolates was established. The addition of 2% of concentrated extract and hydrogel microcapsules resulted with harder chocolates and higher viscosity, and consequently sensorily unacceptable product. However, by increasing the content of concentrated yarrow extract, polyphenolic compounds and antioxidant capacity increased, while no significant difference between the content of polyphenolic compounds and antioxidant capacity of enriched chocolates, depending on the addition of microencapsulated or freeze-dried extracts was determined. The application of microencapsulated herbal extracts enables the production of chocolates with improved functional quality, that ensures controlled delivery and stability of bioactive compounds in the end product during their predicted shelf life.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA