Chocolate Samples Research Articles

Production of low-protein cocoa powder with enzyme-assisted hydrolysis.

Amino acid-related disorders are caused by a defect in the metabolic pathways of amino acid groups. These patients must follow a lifelong protein diet. The objective of this study was to produce a low-protein cocoa powder (LPP) with enzymatic hydrolysis and precipitation method. First, the solubility of cocoa powder was increased by heat and enzyme treatments (Amylase, Viscozyme, and Alcalase). Then, the protein level was decreased by isoelectric precipitation. According to the obtained results, the solubility of cocoa powder rose from 28.61% to 50.69%. Protein content decreased by almost 40% and significant reductions in the amino acid profile were also provided; the highest ones were detected in methionine (100%), lysine (73.65%), leucine (53.64%), alanine (46.17%), and isoleucine (44.73%) levels. LPP had high phenolic content (25.10 mg/g GAE) and the changes in the antioxidant activities were not significant (p > .05). Moreover, chocolate production with LPP and control powder was also carried out under laboratory conditions. Hardness (1732.52 g), moisture content (0.60%), and water activity (0.37) of chocolate samples produced with low-protein cocoa powder (LPC) were lower than those of the control sample. The Casson model well fitted to the rheological data (R 2 > .990) and chocolate samples showed elastic behavior. The removal of proteins from the cocoa was verified with Fourier transform infrared spectroscopy analyses. The melting temperatures of chocolates (31.84 and 31.54°C for control and LPC samples, respectively) did not change with the applied process. As a conclusion, it was revealed that the production of low-protein cocoa powder and chocolate is feasible for patients with amino acid disorders with this study.

A sensitive gold nanoparticle-based lateral flow immunoassay for quantitative on-site detection of Salmonella in foods

Salmonella contamination is a leading cause of foodborne infection outbreaks worldwide. Therefore, detecting this bacterium is crucial for public health. Conventional detection methods, while specific and sensitive, are costly, time-consuming, labor-intensive, and require skilled analysts, impacting various industries, particularly the food supply chain. Lateral Flow Immunoassays (LFA) present a promising solution to address the need for a fast, user-friendly, sensitive, and specific detection method. This method overcomes various challenges by providing quick results and being easy to handle, cost-effective, and portable. This study aimed at developing a gold nanoparticle-based lateral flow immunoassay for Salmonella detection in food. Gold nanoparticles coated with anti-Salmonella polyclonal antibodies were characterized using UV–Vis, Raman, and Fourier-transform infrared spectroscopy, in addition to dynamic light scattering, X-ray diffraction, and transmission electron microscopy. Sandwich-type lateral flow immunoassay strips were then constructed and the test optimized for factors like optical density, antibody concentration in the detection zone, incubation time, blocking solutions, and result reading time. The test's selectivity was confirmed by examining its efficiency in detecting Escherichia coli and Staphylococcus aureus, while specificity was assessed against different Salmonella serovars. The developed biosensor displayed superior selectivity, specificity, and sensitivity compared to existing commercial tests. It had a detection limit of 103 CFU·mL−1, providing results in just 15 min after inserting the strip into the sample. Moreover, it successfully detected the presence of Salmonella in contaminated chicken, black pepper, milk, chocolate, and egg samples. This device offers a promising alternative for screening Salmonella in food, potentially enhancing food safety.

Chocolates Produced with Unroasted and Roasted Cocoa Beans: A Comparative Study of the Preservation of Bioactive Compounds

The aim of the present study was to evaluate the effect of roasting and cocoa mass content on the composition of chocolates. Chocolate formulations were developed (40, 50, 60 and 70% cocoa solids) using unroasted and roasted cocoa beans, and analyses were performed: physicochemical, chemical composition, antioxidant capacity, procyanidin content, total phenolic compounds, quantification of theobromine, caffeine, catechin and epicatechin by high performance liquid chromatography (HPLC) and spectroscopic profile by mid-infrared spectroscopy (MIR). The results revealed that higher values of total phenolics, epicatechin and procyanidins, were obtained in chocolates produced with unroasted cocoa beans, with a significant difference in relation to those with roasted cocoa beans. It was observed that increasing the percentage of cocoa in the formulations caused an increase in the content of bioactive compounds. The use of MIR in the differentiation of chocolate samples produced with roasted and unroasted cocoa beans obtained a positive result. This technique associated with principal component analysis (PCA) enabled the separation of chocolates according to the type of cocoa bean (roasted and unroasted) used in production, confirming its importance for a quick evaluation of the parameters.

Toward Unified Flavor Quantitation in Cocoa-Based Products.

Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent product quality over the entirety of a manufacturing process. Such a method, so-called "unified flavor quantitation", has been successfully applied to several different food products in recent years. The simultaneous detection of aroma and taste compounds by means of ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) enables the analysis and quantification of an enormously large number of compounds in a single run. To evaluate the limits of this method, chocolate, a high-fat, complex matrix, was selected. In 38 distinct commercial chocolate samples, 20 flavor-active acids, aldehydes, and sugars were analyzed after a simple, rapid extraction step followed by derivatization with 3-nitrophenylhydrazine using a single UHPLC-MS/MS method. The results obtained highlight the great potential of the "unified flavor quantitation" approach and demonstrate the possibility of high-throughput quantitation of key aroma- and taste-active molecules in a single assay.

Fe3O4-SiO2-MIL-53 (Fe) nanocomposite for magnetic dispersive micro-solid phase extraction of cadmium (II) at trace levels prior to HR-CS-FAAS detection.

A magnetic metal-organic framework Fe3O4-SiO2-MIL-53 (Fe) nanocomposite was synthesized for magnetic dispersion micro-solid phase extraction (M-d-µSPE) of cadmium in water, spice, chocolate, tea, and tobacco samples prior to the detection by flame atomic absorption spectrometry. Fe3O4-SiO2-MIL-53 (Fe) nanocomposite fabricated using the solvothermal technique was characterized using a field emission scanning electron microscope and X-ray diffraction. The extraction efficiency of the method was improved by optimizing the experimental factors. After optimization, the linearity range for Cd (II) was 4.3-500µgL-1. The limits of detection and quantification were 1.3 and 4.3µgL-1, respectively. The presented magnetic dispersion-micro solid phase extraction method was applied to Cd (II) analysis in food and some environmental samples.

Cure-All cannabidiol? The cannabidiol content of commercial products

BackgroundThe recent easing of regulations around the world regarding Cannabis sativa and its main active compounds, such as cannabidiol (CBD), led to an explosion in the number of over-the-counter consumer products. The number of product types is surpassed by the vast quantity of products of each type, but even this is exceeded by the associated health claims which range from the benign, such as ‘fighting inflammation’, to the completely asinine such as ‘fighting the tyranny of the urgent’ or ‘shedding light on your inner darkness’. Any health claim should in the first instance be supported by the product containing the correct actives at the correct dosage. PurposeThe purpose of this study was to test a diverse range of commercially available product types including soft drinks, honey, coffee, oils, gummy bears, chocolate, etc. that claim to contain CBD and compare the results to their label claims. Study designForty commercially available products were extracted and quantitatively analyzed. MethodsExtraction efficiency for all product types was conducted over a 1 h period using acetonitrile and ultrasonication. Samples were taken every five min and analyzed using a validated HPLC method. All products were then extracted in triplicate using the applicable extraction time and quantitatively analyzed. ResultsFifteen min of sonication was found to be adequate for the oils and drinks samples. The honey, chocolate and gummies samples required initial dissolution in water followed by extraction with acetonitrile. The remaining products required sonication of 45 min. It was found that only three products (7.5 %) contained CBD levels within 90–110 % of their label claim. Two products had trace amounts of delta-9-tetrahydrocannabinol and some of the products were completely devoid of CBD. ConclusionMislabeling is of serious concern and this study shows that the problem not only includes problems with the content of CBD, but also regarding the chemical properties such as containing “water-soluble CBD” while it is insoluble in water, and the diverse number of health claims that in some cases have no foundation in reality. This highlights not only the lax attitude of producers but also of the regulatory authorities in ensuring the consistent quality of these products.

Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and invitro gastrointestinal digestion.

This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During invitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (Theobroma cacao L.) by FT-MIR Spectroscopy and Chemometrics.

Cocoa is rich in polyphenols and alkaloids that act as antioxidants, anticarcinogens, and anti-inflammatories. Analytical methods commonly used to determine the proximal chemical composition of cocoa, total phenols, and antioxidant capacity are laborious, costly, and destructive. It is important to develop fast, simple, and inexpensive methods to facilitate their evaluation. Chemometric models were developed to identify the variety and predict the chemical composition (moisture, protein, fat, ash, pH, acidity, and phenolic compounds) and antioxidant capacity (ABTS and DPPH) of three cocoa varieties. SIMCA model showed 99% reliability. Quantitative models were developed using the PLS algorithm and favorable statistical results were obtained for all models: 0.93 < R2c < 0.98 (R2c: calibration determination coefficient); 0.03 < SEC < 4.34 (SEC: standard error of calibration). Independent validation of the quantitative models confirmed their good predictive ability: 0.93 < R2v < 0.97 (R2v: validation determination coefficient); 0.04 < SEP < 3.59 (SEP: standard error of prediction); 0.08 < % error < 10.35). SIMCA model and quantitative models were applied to five external cocoa samples, obtaining their chemical composition using only 100 mg of sample in less than 15 min. FT-MIR spectroscopy coupled with chemometrics is a viable alternative to conventional methods for quality control of cocoa beans without using reagents, and with the minimum sample preparation and quantity.

Comparison of trained panel and consumers’ methodologies to discriminate chocolate samples based on industry quality control parameters

The aim of this study was to compare sensory trained panel and consumers’ characterization of chocolates based on a factory’s quality control attributes. Six chocolates were evaluated by a trained panel using descriptive analysis and consumers using Check-All-That-Apply for chocolate, bitter, alkalinity, acidity, woody, smoked, green, floral, burned, musty, and cocoa flavors. Analysis of variance, multivariate analysis-based reduction of dimensions, and multiple factor analysis were performed. The results show that the trained panel and consumers discriminated chocolate samples differently. Trained accessors characterized chocolates made of cocoa liquor from Rondônia and Bahia and those from organic cocoa from Pará to present chocolate and floral flavors; samples from Pará, Espírito Santo, and Cotê d’Ivoire were associated with alkalinity, acidity, smoked, burnt, cocoa, musty, bitter, green, and astringent flavors. Consumers perceived chocolate made of cocoa from Pará to musty, woody, smoked, and alkalinity flavors; chocolate made of liquor from Espírito Santo to burned, green, and astringent flavors; samples made of cocoa from Bahia and Cotê d’Ivoire were associated with bitterness; and those chocolates with Rondônia and organic sample from Pará were associated with floral, cocoa, and chocolate flavors. Multiple factor analysis indicated that consumers perceived samples close to trained panel when chocolates presented wider attribute intensity profile.

Does corneal tattooing affect the conjunctival microbiota?

Purpose This study aimed to investigate the effects of commercial tattoo inks used in corneal tattooing on conjunctival microbiota. Method This prospective case control study consisted of 125 participants divided in the following three groups: 35 patients with corneal tattoos, 40 patients with corneal leukoma, and 50 healthy subjects. Corneal tattooing was performed in all the cases in this study using a tattoo pen machine and commercial tattoo ink. A total of 500 cultures were taken from 250 eyes of 125 individuals on chocolate and sheep blood agar. Bacteriological samples were taken from the inferior eyelid conjunctiva using a sterile cotton swab. Without any contact elsewhere, the swabs were smeared on bedside chocolate agars and 5% sheep blood agar. Results In tattooed eyes, bacterial growth was detected in 42.9% of the chocolate and sheep blood agar samples. In other healthy eyes of patients with corneal tattoos, 54.5% bacterial growth on chocolate agar and 57.1% on sheep blood agar were detected. No statistical difference was detected in the conjunctival microbiota of chocolate and sheep blood agar (p = 0.254, p = 0.134, respectively) in the tattooed eyes compared to the other eye of the individual. No statistically significant difference was found in terms of bacterial growth in tattooed, leukoma, or healthy eyes on chocolate and sheep blood agar (p = 0.408, p = 0.349). The growth rate of Staphylococcus epidermidis decreased by 33.3% (from 12 to 8) on chocolate agar in 35 tattooed eyes, and it decreased by 28.5% (from 14 to 10) on sheep blood agar, while gram-negative bacteria Brevundimonas diminuta, Acinetobacter lwoffii, and Psychrobacter faecalis were detected in three patients. Conclusion Corneal tattooing using commercial dye does not affect conjunctival microbiota. In the past 3 years, 120 patients have been tattooed with commercial tattoo ink in Istanbul Medeniyet University Göztepe Training and Research Hospital. No complications related to infection were found in the 3-year follow-up. The gram-negative bacteria detected in the healthy control group and tattooed eyes were bacteria found on normal skin or in the respiratory tract. Although some gram-negative bacteria do not cause infection, careful eye examination, follow-up, and culture are required in suspicious cases.

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz for 10 min) following a green method of synthesis. The EFPNs were incorporated at different levels [T0 (0%), T1 (1.0%), T2 (1.5%), and T3 (2.0%)] to impart bioactive properties to the Loct-Prot-based films which were used for packaging of white chocolate during 90 days trial. The addition of EFPNs increased (P < 0.05) the density of the Loct-Prot-based film which in turn decreased (P < 0.05) the transmittance (%) and WVTR (water vapour transmission rate, mg/mt2) with increasing levels of addition. While brightness (L*) showed a decrease, redness (a*) and yellowness (b*) increased with increasing concentration of EFPNs. No significant (P > 0.05) effect was recorded on other physicomechanical parameters of the film. The addition of EFPNs (P < 0.05) increased the mean values of all the antioxidant and antimicrobial parameters (total flavonoid and phenolic contents, FRAP, DPPH, and ABTS activities, antioxidant release and inhibitory halos) of the film. The presence of Loct-Prot-based film decreased the lipid (TBARS and free fatty acids) and protein (total carbonyl content) oxidation of the chocolate samples during storage. A significant (P < 0.05) increase was observed in the antioxidant properties [FRAP (µM TE/100 g) and DPPH and ABTS activities (% inhibition)] of the chocolate samples after one month and the sensory and microbial qualities towards the end of the storage. The gastrointestinal digestion simulation showed a positive impact on the antioxidant properties of the chocolate. Based on our results, Loct-Prot-based film incorporated with EFPNs can be used to enhance the storage stability of chocolate during storage.

Bidirectionality in multisensory perception: Examining the mutual influences between audition and taste

Previous research suggests that people reliably associate sounds and tastes. One important and often-cited implication of these crossmodal correspondences is the modulatory effect of sound on taste perception. In contrast, the potential impact of gustatory sensations on auditory perception has received less empirical attention. This paper presents the results of three experiments examining how listening to a sweet (vs. bitter) soundtrack shapes the sensory perception of bittersweet chocolate (Experiments 1a and 1b) and how the sweet (vs. bitter) taste of chocolate affects the perception of congruent sensory and hedonic attributes of a “bittersweet” soundtrack (Experiment 2). Experiment 1a manipulated the soundtrack type between participants and found no significant effect of music on taste perception. Experiment 1b followed a similar procedure but with a within-participants design. Here, the chocolate sample was perceived as sweeter and more positive when paired with the sweet soundtrack. In Experiment 2, tasting sweet chocolate shifted the evaluation of the bittersweet soundtrack toward higher sweetness and pleasantness and lower bitterness ratings. These findings suggest that sound-taste correspondences may have bidirectional effects on gustatory and auditory stimuli perception. However, the effects of audition on taste may depend on the direct contrast between soundtracks with different crossmodal profiles. These findings contribute to a better understanding of multisensory interactions between audition and taste. The implications for future research and the challenges to real-world interventions are discussed.

Nano solid phase micro membrane tip and electrochemical methods for vanillin analysis in chocolate samples

A polymer-based nanosensor and electrochemical methods were developed for the quantitative analysis of vanillin. The sample preparation was done using nano solid phase micro membrane tip extraction (NSPMMTE). A novel poly(phenylalanine)/TiO2/CPE sensor was built as the working electrode for the first time for the analysis of the vanillin substance. The electrochemical behavior and analytical performance of vanillin were examined in detail by cyclic voltammetry (CV) and differential pulse stripping voltammetry (DPSV) techniques via the oxidation process. The optimized modules of the DPSV technique that affected the vanillin peak current and peak potential were pH, pulse amplitude, step potential, and deposition time. The electroactive surface areas of bare CPE, TiO2/CPE, and poly(phenylalanine)/TiO2/CPE electrodes were found to be 0.135 cm2, 0.155 cm2, and 0.221 cm2, respectively. The limit of detection (LOD) was 32.6 μg/L in the 0.25–15.0 mg/L working range at pH 7.0. The selectivity of the proposed DPSV method for the determination of vanillin on the modified electrode was investigated in the presence of various organic and inorganic substances, and the determination of vanillin with high recovery was achieved with less than 5% relative error. The analytical application was applied in chocolate samples and the DPSV method was found highly efficient, reproducible, and selective.

Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach

Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples and suggests facial changes during consumption are linked to the hedonic evaluation of tastes and, thus related to the taster's perception rather than the tastes themselves. This study tests whether, during the consumption of commercially available dark chocolate, a complex food product, which can be high in bitterness but expectedly so, how facial activities are linked to the bitterness levels and the hedonic liking of the samples. To do this we carried out two studies with untrained consumers, the first of which captured temporally dynamic sensory perception during the consumption of dark chocolate samples of 36% and 85% cocoa content, using the Temporal Dominance of Sensations (TDS) approach. The second study captured facial EMG over the corrugator and zygomaticus muscles during the consumption of dark chocolate samples (36%, 70%, and 85% cocoa). Specifically, the aim of this research was to investigate whether corrugator activity had a greater association with bitterness perception, linked to cocoa, or hedonic evaluation. Capturing the dynamic sensory profile of chocolate samples allowed an investigation into the time points most evident of sensory variation related to the bitterness and sweetness of the taste, allowing insight into whether facial activities also deviated during this time. These data offer evidence to suggest that corrugator was associated with hedonic evaluation during consumption of the samples, with the most liked samples (being those with 70% and 36% cocoa) eliciting similar corrugator activities and less activity than the least liked 85% cocoa content sample; however, there was also evidence to suggest a significant variation in participants’ corrugator activity during the period of oral processing when bitterness was most evident in the 85% cocoa sample and sweetness was most evident in the 36% cocoa sample (i.e., the time when bitterness and sweetness were most divergent) Further investigation showed a variation in facial activities elicited during consumption of the 36% cocoa sample based on whether individuals were part of the group who favoured the 85% cocoa sample or the group favouring the 36% cocoa sample. The findings, therefore, suggest facial EMG, specifically over the corrugator, appears to be related to the hedonic evaluation of a complex food product and not the taste itself. Furthermore, being aware of the time points where sensory variations are most apparent between samples can allow for targeted investigation into facial EMG and its ability to distinguish food samples.

Study of co-occurrence of mycotoxins in cocoa beans in Brazil by liquid chromatography-tandem mass spectrometry (LC-MS/MS)

In this study, 135 samples of cocoa beans collected in the Amazon and Atlantic Forest regions of Brazil were analysed to evaluate the possible co-occurrence of 34 mycotoxins. The results indicate that 42% of the cocoa samples exhibited quantifiable levels for 11 mycotoxins: aflatoxins (AFs) B1, B2 and G1; ochratoxin A; citrinin; cyclopiazonic acid; tenuazonic acid; paxilline; sterigmatocystin; zearalenone and fumonisin B2. Of the samples, 18% exhibited the co-occurrence of up to six mycotoxins. No toxins belonging to the groups of trichothecenes or ergot alkaloids were detected. Contingency analysis of the incidence of mycotoxins did not show significant differences between the two regions evaluated. Seven samples were contaminated with AFs, while only one contained ochratoxin A above 10 μg kg−1. The accuracy of the method was evaluated by proficiency testing for ochratoxin A, where satisfactory Z-scores were obtained.

Effect of adding of sabah snake grass (clinacanthus nutans) on the antioxidant and sensory properties of chocolate

This research was carried out to identify the effect of drying methods on the antioxidant activity of Sabah snake grass leaves as well as the addition of Sabah snake grass powder on the antioxidant and sensory properties of chocolate. Antioxidant properties of chocolate samples were determined through total phenolic content and DPPH radical scavenging activity tests. The best formulation of chocolate filled with Sabah snake grass was determined based on sensory and antioxidant test. Nutrient content of chocolate was determined through AOAC methods whereas water activity and hardness of chocolate shell were determined using water activity meter and Texture Analyzer. Changes of chocolate during storage was reviewed through the aspect of moisture content, water activity, hardness, melting point, microorganism count and sensory score. Results showed that chocolate F2, chocolate filled with 100g of Sabah snake grass powder was the best formulation with satisfaction by panels and higher antioxidant activity. This sample contain 7.25% moisture, 2.19% ash, 30.61% fat, 5.41% protein, 1.94% crude fibre and 52.61% carbohydrate. The storage sample showed significantly difference (p&lt;0.05) in moisture content, water activity, hardness and melting property after kept for eight weeks but still safe to be consumed.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.

Cocoa Powder Antioxidant Activity Test Using Cyclic Voltammetry and Differential Pulse Voltammetry Methods

The main antioxidant compounds contained in cocoa are polyphenols, including flavonoids such as epicatechin, catechin, and procyanidin. This study aims to determine the antioxidant activity of three samples of cocoa powder using 1,1-diphenyl-2-picrylhydrazyl (DPPH) as a free radical by electroanalytical methods, namely cyclic voltammetry (CV) and differential pulse voltammetry (DPV). From the CV information obtained, the first anodic peak from DPPH appears at a potential of 0.33 V with an anodic current of 2.75 A/cm2, while the first anodic peak at DPPH after adding the chocolate sample which has the highest antioxidant activity appears at a potential of 0.43 V with an anodic current of 4.60 A/cm2. From the DPV information obtained, the anodic peak of DPPH appears at a potential of 0.19 V at an anodic current of 2.11 mA, while the anodic peak at DPPH after adding the chocolate sample which has the highest antioxidant activity appears at a potential of 0.02 V at an anodic current of 1.97 mA. The results show that the electroanalytical method has the potential to analyze the antioxidant activity of cocoa powder samples.

Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation

In this study, HS-SPME-GC–MS was applied in combination with machine learning tools to the identitation of a set of cocoa samples of different origins. Untargeted fingerprinting and profiling approaches were tested for their informative, discriminative and classification ability provided by the volatilome of the raw beans and liquors inbound at the factory in search of robust tools exploitable for long-time studies. The ability to distinguish the country of origin on both beans and liquors is not so obvious due to processing steps accompanying the transformation of the beans, but this capacity is of particular interest to the chocolate industry as both beans and liquors can enter indifferently into the processing of chocolate. Both fingerprinting (untargeted) and profiling (targeted) strategies enable to decipher of the information contained in the complex dataset and the cross-validation of the results, affording to discriminate between the origins with effective classification models.

Sustainable Use of Waste Banana Peel (Musa × sapientum L.) Powder for Enhancement of Nutritional Properties of Dark Chocolate

Dark chocolate is a very popular confectionary product among children, made by combining cocoa (55%) with cocoa butter (7.5%) and sugar (42%) has high antioxidant, anti-inflammatory, and free-radical scavenging properties. Chocolates also have a high concentration of cocoa and flavanols contents which is very beneficial for human health. The nutritional value of the dark chocolate samples prepared was further enhanced by using unripe banana peel powder. The peel of banana fruit is a waste material, but it also has antioxidant, antibacterial, and antibiotic properties which encourages its use in industries like pharmaceuticals. So, after considering the nutritional value of unripe banana fruit peel, the powder of unripe banana peel was added to the dark chocolate in the concentration of 1, 3, 5, 7, and 9% to increase the nutritional value of dark chocolate. The premix powder containing iron, folic acid, and vitamin B12 was also added to the dark chocolate samples in the concentration of 2% in all the variants. The nutritional value of chocolate samples made by using unripe banana peel powder and premix increased significantly but the color of the product decreased significantly as the concentration of banana powder increased.