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Improvement of functional quality of chocolates by enrichment with microencapsulated bioactive compounds from traditional medicinal plants

Medicinal plants are the richest bio-resource of drugs of traditional medicine systems, modern medicines, nutraceuticals and food supplements, since they comprise numerous bioactive compounds, which can serve as new sources of ingredients for inclusion in functional food products. Herbally enhanced functional foods are already present on the market ; however, little scientific data exists regarding the development and efficacy of functional confectionery products enriched with herbal phytochemicals. The aim of this study was to evaluate the potential of using bioactive compounds from two traditional medicinal plants ; nettle (Urtica dioica L.) and olive leaf (Olea europaea L.) for improving the functional properties, especially 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 microencapsulated polyphenolic compounds from nettle and olive leaf extracts were investigated (by employing electrostatic extrusion as the immobilization technique). The application of hydrogel microencapsulated herbal extracts impaired the physical properties of enriched chocolates, as well as their appearance and texture attributes, while the addition of freeze-dried microcapsules significantly improved that characteristics. An inverse relation between the content of added hydrogel microcapsules and physical and sensory properties of enriched chocolates was established. The addition of 3% of hydrogel microcapsules resulted with harder chocolates with higher viscosity, rough and coarse product surface, providing sensory unacceptable products. By increasing the content of microencapsulated herbal extracts, 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 state of microcapsules (hydrogel or freeze-dried) was determined. The application of microencapsulated herbal extracts enabled the production of chocolates with improved functional quality that ensured controlled delivery and stability of bioactive compounds in the end products during their predicted shelf life.

Antioxidant capacity; Chocolate; Electrostatic extrusion; Microencapsulation; Polyphenols

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