White Chocolate Research Articles

The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context

The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the ‘L’ and ‘a’ colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of H. ramnoides powder addition, compared to the untreated control. The opposite trend was shown by the ‘b’ colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae ramnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. ramnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.

Effect of different chocolate and candy in enamel surface loss of human permanent and primary teeth, an in vitro study

Background. Excessive eating of sweets and chocolate causes enamel surface degradation in both children and adults. Purpose. The purpose of this study was to investigate the influence of various chocolates and confectionery on enamel surface erosion of human permanent and primary teeth. Methods. This study included six different types of candies and chocolates. 78 sound human teeth were used in this study. 39 healthy permanent premolars and 39 primary incisor teeth were chosen. We randomly divided the teeth into 36 fluoridated and non-fluoridated groups, keeping 6 as controls. The fluoridated group's enamel surface was swabbed with toothpaste containing fluoride for five minutes twice daily. Each group was separated into 12 clusters of 6 teeth based on the type of chocolate and sweets utilized, such as jelly beans, chocolate beans, milk chocolate, white chocolate, gumballs, and dark chocolate. Enamel microhardness was then measured. The data were analyzed using independent t-tests, paired t-tests, Tukey tests, and ANOVA. Results. The following chocolates and candy types had the highest impact on the enamel microhardness of permanent and primary teeth in all groups; however, the increase was smaller in the fluoridated group. Jelly beans showed the most enamel surface degradation, while dark chocolate showed the least (224.16±9.17 and 234.16±4.91, respectively) with a significantly differences. Conclusion. According to this study, chocolate and sweets reduce the microhardness of enamel. Parents are encouraged to have greater influence over what their children and teenagers eat. After eating candy and chocolate, kids should brush their teeth with fluoride toothpaste.

PROFILING SENSORY PADA PRODUK COKELAT PT. KAKAO BHINNEKA SEJAHTERA (MOODCO FINE CHOCOLATE) DENGAN METODE RATE-ALL-THAT-APPLY (RATA)

Chocolate is a processed food product based on cocoa beans which is processed using a machine. Differences in processing raw materials can produce different sensory characteristics that can affect consumer preferences. In this study, sensory descriptive analysis was carried out using the Rate-All-That-Apply (RATA) method to determine sensory profiles and to determine differences in sensory attributes of white chocolate (Kokoken Gulo Kaluku), milk chocolate (Arai), and dark chocolate (Idi' Cara'de). Based on the results, there are 4 attributes that are the same in each chocolate variant, namely glossy, snap, hardness, and mouthfeel melting. Kokoken Gulo Kaluku and Arai have the highest intensity on the mouthfeel melting attribute, while Idi' Cara'de has the highest intensity on the glossy attribute.

Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage.

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm2 and 9.36 N/mm2), increased slightly in WC-LP (10.28 N/mm2), and decreased significantly in WC-EL (5.89 N/mm2). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day-1 for WC-SP, 0.0094 day-1 for WC-LP, and 0.0080 day-1 for WC-EL, compared to 0.0164 day-1 for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products.

Effect of curing conditions on heat resistance in white chocolate

AbstractHeat‐resistant chocolate is of much interest to confectionery companies for marketing in tropical areas. Methods exist to produce heat‐resistant chocolate by exposing the product to high relative humidity (RH) and increased temperatures. The overall objective of this research project was to explore the curing of white chocolate (30% whole milk powder, 44% sucrose, and 26% cocoa butter) to make it heat resistant and able to be picked up at 33 and 55°C. The curing involved storing solid chocolate samples at 83% RH at 29°C for 1 week. Moisture content before and after curing was measured using the Karl Fischer technique. Force required to penetrate (hardness) was measured at 29°C using a texturometer. Curing samples of white chocolate bars at a lower relative humidity (50% RH at 18°C for 12 weeks or 50% RH at 29°C for 12 weeks) also resulted in a heat‐resistant chocolate that exhibited internal structure, as monitored by SEM. The moisture content in heat‐resistant milk chocolate increased from an average value of 0.84% to 4.6% during the curing process. Curing increased the penetration force, indicating the development of internal structure. This study showed that heat resistance in white chocolate can be achieved by curing solid chocolate samples at controlled humidity and temperature conditions.

Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition

This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.

Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at different concentrations of 2 %, 4 %, 6 %, 8 %, and 10 %. The physicochemical properties of the fortified chocolates were studied, observing that the particle size increased significantly (p < 0.05), but rheology and hardness decreased significantly (p < 0.05). In addition, adding freeze-dried blackberries to the white chocolate led to a color change from red to violet and a loss of gloss. Total polyphenol content increased 3.3-fold, while antioxidant activity increased 2.9-fold in WC/B10 %. The results indicate a possible path, opportunities, and limitations for incorporating other fruits in white chocolate, as well as the study of sensory analysis to know consumers' general acceptability of fortified chocolates.

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

ABSTRACT White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate’s total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers.

Survival of encapsulated and free probiotic cells Lactobacillus helveticus under different simulated conditions and in white chocolate

Survival of encapsulated and free probiotic cells Lactobacillus helveticus under different simulated conditions and in white chocolate

THE EFFECT OF DARK AND WHITE CHOCOLATE ON BLOOD PRESSURE AND RENAL PERFUSION AS ASSESSED WITH DOPPLER ULTRASOUND IN HEALTHY VOLUNTEERS

Objective: Dark chocolate (DC) is rich in calories but also in cocoa, a substance with anti-oxidative and antihypertensive properties. Acute intake of DC vasodilates coronary arteries, but the effect on blood pressure and renal hemodynamics is poorly understood. The aim of this randomized, placebo controlled study was to investigate whether DC induces changes in blood pressure and renal perfusion as assessed with Doppler ultrasound, both at rest and during sympathetic stimulation, as compared to cocoa-free white chocolate (WC). Design and method: Seventeen healthy volunteers aged 42±14 years (47% women) were randomized to eat 1g/kg of DC (70% cocoa) or 1g/kg of WC. The renal resistive index (RRI), a proxy of intra-renal vascular resistance, was measured just before and two hours after chocolate consumption. Blood pressure (BP) and heart rate were measured with a Finapress device. At each time point, a 3-minute handgrip test was performed as sympathetic stimulus; during the handgrip, supplementary RRI values were measured. Two weeks later, the same exams were repeated with the other type of chocolate. Results: DC intake decreased RRI from 0.62±0.04 to 0.60±0.04 (p=0.039), whereas RRI did not change after the intake of WC (before: 0.62±0.05, after: 0.62±0.04, p=0.47), see Figure. DC had no effect on BP in persons consuming &gt;50g/chocolate/week, whereas SBP increased from 115±17 to 122±15 mmHg (p=0.02) in non regular chocolate eaters. Handgrip exercise also lowered the RRI from 0.62 to 0.57 (p=0.001) and flattened the Doppler curves, while increasing SBP (from 115±15 to 139±16mmHg, p=0.001). In women, the effect on RRI was attenuated by the ingestion of DC. Conclusions: The ingestion of DC lead to an acute reduction in RRI, suggesting intra-renal vasodilatation, whereas WC had no effect. BP only increased in non-regular DC eaters, suggesting that regular DC eaters got accustomed to the BP-modifying effects of DC. Handgrip exercise led, surprisingly, also to reductions in RRI, especially in young participants. Whether this is a sign of or sympathetically induced intra-renal vasodilatation or vascular reactivity needs further study.

Decoding the Delights: Unraveling the Health Benefits of Dark Chocolate in Comparison to White Chocolate

This review article will examine the nutritional and health disparities between dark and white chocolate. After examining the ingredients involved, dark chocolate appears as a nutritionally beneficial food, rich in cocoa solids, antioxidants, and minimal amounts of additives, in stark contrast to the sugar-laden content of white chocolate. Antioxidants (such as procyanidins), abundant in dark chocolate significantly contribute to cellular protection and overall health. Regarding cardiovascular health, studies indicate a notable correlation between dark chocolate consumption and improved cardiovascular function. This feature is typically attributed to the abundant presence of flavonoids, therefore white chocolate, which lacks these compounds, may not offer similar cardiovascular benefits. Dark chocolate is also preferred over white chocolate in terms of cognitive health. It has been shown that there is a potential relationship between dark chocolate consumption, increased cognitive performance, and improved mood. In terms of blood glucose regulation, dark chocolate displays a favorable profile, potentially contributing to improving glycemic control. However, white chocolate may not have such benefits due to its high sugar content. In summary, this literature review highlights the multifaceted health benefits of dark chocolate compared to white chocolate. From its superior nutritional profile, antioxidant richness, potential cardiovascular benefit, and possible role in cognitive enhancement, dark chocolate emerges as a scientifically supported choice for individuals seeking a confectionery option with potential health benefits. Keywords: Dark Chocolate; White Chocolate; Antioxidants; Polyphenols

The effect of butterfly pea (Clitoria ternatea L.) and roselle (Hibiscus sabdariffa L.) powder addition on the physicochemical and sensory properties of white chocolate ganache

Ganache is a mixture of chocolate and cream commonly utilized as fillings or glazing. Butterfly pea and roselle are edible flowers with potential bioactive compounds that could improve ganache functionality. This research aimed to understand the effect of butterfly pea and roselle powder addition with various concentrations (1%, 1.5%, and 2% (w/v)) on white chocolate ganache’s physical and sensory properties. The samples were analyzed for their water content, color profile, water activity, total soluble solids, and hedonic scores. Results showed that the butterfly pea-added ganache had a higher water content and activity than the roselle-added ganache. However, the total soluble solid analysis showed a reverse trend. Addition of 2% edible flower powder decreased the moisture content of ganache up to 2%. Increasing the concentration of butterfly pea powder resulted in higher blueness intensity, while in roselle ganache, there was no significant effect on the redness. The hedonic test showed that the difference in edible flower types and concentration resulted in no significant difference in panelists’ acceptance of all tested sensory attributes.

The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents

Several instances of Salmonella outbreaks have been documented in association with chocolates. Conching, an important chocolate manufacturing step, may be designed for control of Salmonella if proper product temperature is maintained for sufficient time. A better understanding of thermal inactivation kinetics of Salmonella in different chocolate products is, however, highly desirable in evaluating the effectiveness of an existing conching process for Salmonella reduction or assessing the need for modification of manufacturing operations. Our previous study on milk chocolate (41.8% fat content) noted that aw and temperature are two key factors influencing Salmonella inactivation in a thermal process. In this research we studied the effect of different fat levels on Salmonella inactivation in chocolates at 80 °C. White and dark chocolates (fat content: 53.0% and 74.3%) were used in this study. The samples were conditioned to three water activity (aw) levels, 0.23, 0.33, and 0.43, at room temperature. The changes of aw in these samples were quantified when heated to 70 °C and 80 °C to reflect the real relative humidity conditions during the process. The data indicated an increase in the aw in the chocolate products, correlating with elevated temperatures. The thermal inactivation tests showed that D-values (time to achieve one log reduction at a fixed temperature) of Salmonella were between 33.9 and 46.5 min when treated at 80 °C, the corresponding aw,80 °C were 0.29 and 0.28 in white and dark chocolate samples, respectively. Our data suggests that the higher fat content contributed to a less increase in aw, leading to a higher heat tolerance of bacteria in the chocolates. The research results may offer useful insights for the chocolate manufactures to utilize conching process for the pathogen control of chocolate products made with different recipes.

Trace elements in bean-to-bar chocolates from Brazil and Ecuador

BackgroundThe high quality and unique flavor and aroma of bean-to-bar chocolates have resulted in an increase in the consumption of these products. Nevertheless, cocoa beans may present inorganic contaminants from environmental and anthropogenic sources which can contribute to contamination of the chocolates, despite the fewer processing steps and few ingredients used in bean-to-bar manufacturing process compared to the industrial one. Therefore, this study aimed to evaluate the content of trace elements (As, Cd, Co, Cu, Hg, Pb, Se) in bean-to-bar chocolates and traceable cocoa beans from Brazil and Ecuador. MethodsBean-to-bar chocolate samples were acquired in Brazil (n=65) and Ecuador (n=10), considering the main products available: white, milk, semisweet and dark chocolate. Cocoa samples from dedicated farms (n=23) were analyzed for trace elements and inorganic contaminants regulated by Brazil and European agencies. Samples were mineralized using acid digestion (nitric acid and hydrogen peroxide) in a closed microwave-assisted system. Quantification of trace elements was performed using Inductively coupled plasma mass spectroscopy (ICP-MS) and Inductively coupled plasma optical emission spectroscopy (ICP OES) in optimized conditions. The analytical control was performed with certified reference materials (ERM BD512 - Dark Chocolate, Tort-2 and Tort-3 - Lobster Hepatopancreas and SRM 1547 - Peach leaves) and recoveries ranged between 84% and 105% for all elements. ResultsThe trace element levels in the bean-to-bar chocolates were (mg/kg): As (<0.022–0.023), Cd (<0.002–0.74), Cu (0.11–21.2), Co (<0.003–1.88), Hg (<0.010-<0.010), Pb (<0.007–0.22), and Se (<0.029–0.35). The exposure assessment from inorganic contaminants in chocolates revealed up to 93% of provisional tolerable monthly intake (PTMI) for Cd and 123% of tolerable upper intake level (UL) for Co for children. Inorganic contaminants were also analyzed in cocoa beans from dedicated farms and Cd and Pb levels were found above the thresholds established by Brazil health agency. ConclusionThe results observed for both bean-to-bar chocolates and raw materials (cocoa beans from dedicated farms) indicated a need for monitoring these trace elements.

Cocoa butter and replacement in compound coatings and effect on the coatings rheological profile

Cocoa butter is a crucial component in chocolate and compound coatings, significantly influencing their physicochemical properties, which, in turn, affect the viscosity and cooling rate of the coatings. This impact is vital in the formulation and storage of coatings, affecting their flow behavior, texture, and stability. Research has shown that the inclusion of coconut oil as a cocoa butter substitute in chocolate results in a reduction in the chocolates viscosity. This is attributed to the lower viscosity of coconut oil, primarily due to its lauric acid content. This experiment utilized the Brookfield viscometer to measure the viscosity of chocolate. Three representative types of chocolate were selected: milk chocolate, white chocolate, and dark chocolate, all containing the same ingredient: coconut oil. The analysis of the measurement results allows the determination of the viscosity characteristics of chocolate, providing insights into which type of chocolate exhibits the most significant improvement in viscosity due to the presence of coconut oil. Experimental results indicate that milk chocolate with the addition of 4.5% coconut oil exhibits optimal physical characteristics, including gloss, texture, and overall acceptance by participants. In contrast, dark chocolate with coconut oil has higher viscosity and slower cooling rates, requiring more time to complete the coating or product preparation, which may affect production efficiency. White chocolate with coconut oil typically falls between milk chocolate and dark chocolate in terms of viscosity. This study delves deep into the impact of cocoa butter substitutes on various chocolate coatings, offering valuable insights into the application of coconut oil as a cocoa butter alternative in chocolate production.

Effect of Digested Selected Food Items on Markers of Oxidative Stress and Inflammation in a Caco-2-Based Human Gut Epithelial Model.

The human gut epithelium presents a crucial interface between ingested food items and the host. Understanding how different food items influence oxidative stress and inflammation in the gut is of great importance. This study assessed the impact of various digested food items on oxidative stress, inflammation, and DNA/RNA damage in human gut epithelial cells. Differentiated Caco-2 cells were exposed to food items and their combinations (n = 22) selected from a previous study, including sausage, white chocolate, soda, coffee, orange juice, and curcumin. Following stimulation with TNF-α/IFN-1β/LPS and H2O2 for 4 h, the cells were exposed to digested food items or appropriate controls (empty digesta and medium) for a further 16 h. Cell viability, antioxidant capacity (ABTS, FRAP), IL-6, IL-8, F2-isoprostanes, lipid peroxidation (MDA), and DNA/RNA oxidative damage were assessed (3 independent triplicates). The ABTS assay revealed that cells treated with "white chocolate" and "sausage + coffee" exhibited significantly reduced antioxidant capacity compared to stimulated control cells (ABTS = 52.3%, 54.8%, respectively, p < 0.05). Similar results were observed for FRAP (sausage = 34.9%; white chocolate + sausage = 35.1%). IL-6 levels increased in cells treated with "white chocolate + sausage" digesta (by 101%, p < 0.05). Moreover, MDA levels were significantly elevated in cells treated with digested "sausage" or sausage in combination with other food items. DNA/RNA oxidative damage was found to be higher in digesta containing sausage or white chocolate (up to 550%, p < 0.05) compared to stimulated control cells. This investigation provides insights into how different food items may affect gut health and underscores the complex interplay between food components and the epithelium at this critical interface of absorption.

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.)

Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.

Short-Term Cocoa Supplementation Influences Microbiota Composition and Serum Markers of Lipid Metabolism in Elite Male Soccer Players.

Dietary strategies to improve arachidonic acid:eicosapentaenoic acid (AA:EPA) ratios are of interest due to potential reductions in inflammation and oxidative stress following exercise. The aim of this study was to investigate the impact of a novel dietary intervention, that is, the ingestion of 30g of dark chocolate, on blood lipid profiles and gut microbiota composition in elite male soccer players. Professional male soccer players were randomly assigned to the experimental group (DC) provided with 30g of dark chocolate or to the control group (WC), provided with 30g of white chocolate, for 30days. Before and after intervention, blood, fecal sample, and anthropometry data were collected. For each outcome, two-way repeated-measure analysis of variance was used to identify differences between baseline and endpoint (Week 4), considering treatment (dark chocolate, white chocolate) as intersubjects' factors. Metagenomic analysis was performed following the general guidelines, which relies on the bioBakery computational environment. DC group showed increased plasma polyphenols (from 154.7 ± 18.6μg gallic acid equivalents/ml to 185.11 ± 57.6μg gallic acid equivalents/ml, Δ pre vs. post = +30.41 ± 21.50) and significant improvements in lipid profiles: total cholesterol (Δ -32.47 ± 17.18mg/dl DC vs. Δ -2.84 ± 6.25mg/dl WC, Time × Treatment interaction p < .001), triglycerides (Δ -6.32 ± 4.96mg/dl DC vs. Δ -0.42 ± 6.47mg/dl WC, Time × Treatment interaction p < .001), low-density lipoprotein (Δ -18.42 ± 17.13mg/dl vs. Δ -2.05 ± 5.19mg/dl WC, Time × Treatment interaction p < .001), AA/EPA ratio (Δ -5.26 ± 2.35; -54.1% DC vs. Δ -0.47 ± 0.73, -6.41% WC, Time × Treatment interaction p < .001) compared with WC group. In addition, 4weeks of intervention showed a significant increase in high-density lipoprotein concentration in DC group (Δ + 3.26 ± 4.49mg/dl DC vs. Δ -0.79 ± 5.12mg/dl WC). Microbial communities in the DC group maintained a slightly higher microbial stability over time (exhibiting lower within-subject community dissimilarity). Ingesting 30g of dark chocolate over 4weeks positively improved AA:EPA ratio and maintained gut microbial stability. Dark chocolate ingestion represents an effective nutritional strategy to improve blood lipid profiles in professional soccer players. What Are the Findings? Ingesting 30g of dark chocolate for 4weeks positively influences blood lipid AA: EPA ratio while maintaining gut microbial stability. What This Study Adds? Dietary intake of specific foods such as dark chocolate represents an alternative strategy to support the health and recovery of elite soccer players. What Impact Might This Have on Clinical Practice in the Future? From a clinical and translational perspective, dark chocolate ingestion positively modulates favorable blood lipid profiles and polyunsaturated fatty acid metabolism while maintaining gut microbial stability. Dark chocolate ingestion may be considered as an effective nutritional strategy in elite sport environments during periods of high-intensity training and congested competitions. Further research is required to determine functional outcomes associated with the observed improvements in blood lipid profiles.

Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation

Lecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement for lecithin in white chocolate. Different concentrations of the blend (25–75 %) were used to replace lecithin and white chocolate containing 75 % lecithin, 15 % acacia gum and 10 % guar gum blend (75GAGL) exhibited comparable rheological properties as compared to the control sample. Consequently, the selected sample was characterized using different analytical techniques. FTIR results showed a similar peak of various functional groups of sugars, proteins, and uronic acids for 75GAGL and control samples. Physicochemical analysis and shelf-life evaluation were conducted during the 150-day storage period. Lower fat content (41.64 ± 1.23 %) and highest protein content (5.41 ± 0.08 %) were observed for the 75AGGL sample as compared to the control on the 0th day and a non-significant difference was shown on the 150th day. Overall, physicochemical data revealed minor changes in the nutritional aspects for both control and 75GAGL samples. DSC and TGA data proved that 75GAGL and the control sample have similar heat stability (melting point) and the peak was observed at 36.93 °C for 75GAGL and 37.11 °C for control. The addition of gum blend in chocolate 75GAGL (9985 g force in 2.24 Sec) displayed similar hardness as compared to the control sample (12,448 g force in 2.68 Sec). Results of texture analysis for 5AGGL and control samples exposed similar hardness values. Furthermore, the color assessment showed a non-significant difference in color values of both chocolates during 150 days of storage. 75AGGL received comparable scores to the control sample during sensory analysis. Overall, it could be proven that plant-derived gums can be effectively used for the partial replacement of lecithin for white chocolate production with desirable textural and sensory properties.

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.