Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions

被引：7

作者：

Kaltsa, Olga ^{[1
]}

Alibade, Aggeliki ^{[1
]}

Batra, Georgia ^{[1
]}

Bozinou, Eleni ^{[1
]}

Makris, Dimitris P. ^{[1
]}

Lalas, Stavros, I ^{[1
]}

机构：

[1] Univ Thessaly, Dept Food Sci & Nutr, Terma N Temponera St, GR-43100 Kardhitsa, Greece

来源：

OCL-OILSEEDS AND FATS CROPS AND LIPIDS | 2021年 / 28卷

关键词：

Moringa oleifera; chocolate; microemulsion; stability; antioxidant capacity; ANTIOXIDANT CAPACITY; W/O MICROEMULSION; FUNCTIONAL FOODS; SOYBEAN OIL; STABILITY; DELIVERY; INGREDIENTS; FORMULATION; COLOR; OPTIMIZATION;

D O I：

10.1051/ocl/2021026

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The aim of the present study was to evaluate the physical and antioxidant properties of microemulsions containing Moringa oleifera leaf extract (MLE) produced by the means of a deep eutectic solvent. Selected microemulsions containing MLE were incorporated in chocolate products to enrich them. Their color properties including CIE L*, a*, b* parameters and whitening index (WI) along with DPPH radical scavenging activity were assessed during a period of 8 months. The antioxidant activity of microemulsions depended on the oil phase used, while it was unaffected by the concentration of MLE. Samples prepared with soybean oil as oil phase containing MLE presented the highest radical inhibition percentage (I% = 26.8-27.8%). Coconut microemulsions were finally incorporated at 2 and 4% w/w concentration into chocolate products, as coconut oil is a known cocoa butter substitute. Although the incorporation of MLE microemulsions did not affect the color properties of most of the chocolates, enriched products did not exhibit superior antioxidant activity compared to control samples.

引用

页数：11

共 60 条

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