Abstract
In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.
Highlights
The results indicated that the addition of all fruit and vegetable powders to different types of chocolates led to substantial changes in the levels of phenolic compounds of enriched chocolates (Table 3)
Our results showed that the addition of anthocyanin-rich BLUB powder caused an increase in reducing power regardless of the type of chocolate
The results of the present study revealed that the enrichment of dark and milk chocolates with berries, pomegranates pomace and beetroot powders caused an increase in the amount of phenolic compounds, including flavan-3-ols, anthocyanins and phenolic acids
Summary
The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. The DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Numerous studies revealed that there was a significant upward trend for the use of the plant-derived natural compounds as antioxidants and functional ingredients. The natural antioxidants occurring in plant materials are mainly phenolic compounds, carotenoids, and vitamins [1]. Many of these natural antioxidants, especially phenolic compounds, demonstrate pro-healthy properties.
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