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Bibliographic record number: 646504

Journal

Authors: Komes, Draženka; Belščak-Cvitanović, Ana; Vojvodić, Aleksandra; Bušić, Arijana; Nedović, Viktor; Dorđević, Verica; Bugarski, Branko
Title: Bioactive, physical and sensory properties of chocolates enriched with microencapsulated yarrow (Achillea millefolium L.) bioactive compounds
Source: Program and abstracts of the 5th International Symposium on Delivery of Functionality in Complex Food Systems / Livney, Y.D. ; Garti, N. (ed). - Haifa : Technion Israel Institute of Technology , 2013. 119-119.
Meeting: 5th International Symposium on Delivery of Functionality in Complex Food Systems Physically - Inspired Approaches from the Nanoscale to the Microscale
Location and date: Haifa, Izrael, 30.09. - 03.10.2013.
Keywords: Antioxidants; Functional chocolate; Medicinal plants; Microencapsulation; Polyphenols
Abstract:
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.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Ana Belščak (abelscak@pbf.hr), 9. Lis. 2013. u 14:15 sati



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