Development of new chocolate formulations by incorporating spray-dried and liposomal encapsulates of ground ivy (Glechoma hederacea L.) polyphenolic extract

In present study, innovative chocolates with spray-dried and liposomal encapsulates of ground ivy extract were developed. Encapsulates, whose morphology was studied by scanning electron (SEM) and atomic force (AFM) microscopy, were incorporated into chocolate in two ways - by direct addition into prepared chocolate mass and by addition of cocoa butter in which the encapsulates were previously homogenized. Chocolates were characterized by determination of bioactive profile and release kinetics of encapsulated polyphenols simulating in vitro digestion. Physical characterization included determination of rheological, textural and melting parameters, while sensory analysis evaluated appearance, acoustics, texture and taste. Chocolates were enriched with ground ivy polyphenols, including chlorogenic, rosmarinic acid and rutin. Prior homogenization of encapsulates in cocoa butter resulted in decrease in Casson yield stress and viscosity of chocolates, but also in higher sensory evaluations of visual appearance. The maximum melting temperature of chocolates remained within the narrow range 30.4-31.6 degrees C.