Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions

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Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions

Authors
  • Kaltsa, Olga
  • Alibade, Aggeliki
  • Batra, Georgia
  • Bozinou, Eleni
  • Makris, Dimitris P.
  • Lalas, Stavros I.
Type
Published Article
Journal
OCL
Publisher
EDP Sciences
Publication Date
Jul 20, 2021
Volume
28
Identifiers
DOI: 10.1051/ocl/2021026
Source
EDP Sciences
Keywords
Disciplines
  • Research article
License
Green
External links

Abstract

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.

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