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Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate bar. Therefore, this study aimed to provide chocolate bar fortified by SLN-ferrous sulfate with good physicochemical characteristics and sensory acceptability. The process was carried out by providing fats rich in monoacylglycerol (MAG) and diacylglycerol (DAG) from coconut stearin as a lipid matrix and emulsifier, fabricating SLN-ferrous sulfate, and fortifying SLN-ferrous sulfate in the chocolate bar at 0% (control), 2.5%, 5%, and 7.5%. The results showed that the fortification significantly affected texture, color, iron content, and sensory acceptability. The addition of SLN-ferrous sulfate of 2.5% produced chocolate bar with good physicochemical properties, which were preferred by the panelists. The chocolate bar contained iron reaching 79.23 mg/kg, a small spherulitic crystal microstructure, dominated by stable β-crystals, and no fat bloom was formed. Furthermore, SLN-ferrous sulfate based on fats rich in MAG and DAG from coconut stearin was compatible with good characteristics.

Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substituting other healthier saturated fats, namely fat rich in monoacylglycerols (MAG) and diacylglycerols (DAG) from glycerolysis of coconut stearin which is rich in medium chain fatty acids, which are then called MAG-DAG fat (MDF). This research aimed to determine the effect of MDF substitution in recombined butter, which produced the best physicochemical and sensorial properties. The substitution of MDF was carried out at concentrations 0%, 5%, 10%, 15%, and 20%. Substitution of MDF had a significant effect on physicochemical properties and sensory acceptability. Recombined butter with substitution of MDF-5% produced good physicochemical properties and was liked by the panelists. Recombined butter of MDF-5% contained MAG, DAG, and triacylglycerol (TAG) of 0.48%, 8.71%, and 90.81%, respectively, and it had a higher medium chain fatty acids (MCFAs) content, namely 10.72% compared to the MDF-0% (control) which was only 7.45%. The hardness, adhesiveness, and cohesiveness of recombined butter of MDF-5% were about 1247.44 N, −671.28 N, and 0,09 N, respectively. The crystal microstructure was in the form of small spherulites in large quantities, and polymorphism showed a mixture of β’- and β-crystals. Substitution of MDF-5% did not change the new functional groups, but increased the intensity of the hydroxyl groups. Substitution of MDF in recombined butter was suitable to produce butter with good characteristics and potentially healthier.

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.

Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT and HMT on the functional, pasting, and physicochemical properties of gadung starch. This study consisted of a variety of treatments, namely native starch, FMT, HMT 100°C, HMT 110°C, FMT + HMT 100°C, and FMT + HMT 110°C. The results showed that FMT and HMT treatments significantly affected the functional, pasting, and physicochemical properties of gadung starch. The combination modification treatment of FMT + HMT 110°C increased swelling volume by 1.44 times, and water absorption capacity increased by 1.37 times. This was confirmed by the formation of porous and amorphous starch granules. Modified starch also had the best heat stability, as indicated by a low breakdown viscosity of 31.00 ± 9.90 cP. FMT+HMT110°C modified treatment was the best treatment because it had more pores, cracks, and higher swelling volume. The starch crystallinity index of modified starch decreased from 35.75 to 31.58 and changed the crystallinity type from B-type to A-type. The starch modification did not cause changes in functional groups but reduced crystallinity as indicated by the smaller ratio of the bands at 1045/1022 and the higher ratio at 1022/995 from FTIR spectra. Thus, FMT and HMT could effectively improve the characteristics of gadung starch by forming heat-stable amorphous starch.

Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommended to improve the quality of these beverages. However, encapsulation is necessary to protect bioactive compounds and reduce bitterness. This study investigated the total phenolic and flavonoid content, antioxidant activity, and characteristics of chocolate beverages formulated with encapsulated clove bud extract. Six formulations ranging from 0% to 10% encapsulated extract were evaluated. The results show that the incorporation of the encapsulated extract significantly improved several attributes as the percentage of clove extract increased. Phenolic and flavonoid content, antioxidant activity, hygroscopicity, lightness (L*), total color difference (∆E), viscosity, solubility, and soluble solids increased. In contrast, moisture content, red/green (a*) and blue/yellow (b*) values, sedimentation, pH, and dissolution time decreased. Panelists preferred beverages with up to 4% encapsulated clove extract, suggesting the potential for healthier ready-to-drink chocolates.

Gadung starch (Dioscorea hispida dennst.) has several weaknesses related to its low functional properties and stability. Physical modifications of ultrasonication and Freeze Moisture Treatment (FMT) can be an alternative to improve the functional properties by forming cracks and cavities in starch. Hence, this research aimed to obtain modified gadung starch with better functional and physicochemical properties through ultrasonication and FMT. The combination of ultrasonication 30 min + FMT 70 % produced the desired characteristics. This includes the functional properties of starch, which revealed that swelling volume increased by 1.19-fold, solubility increased by 1.17-fold, and Water Absorption Capacity (WAC) increased by 1.31-fold. The stability of the starch paste was better, with a decrease in Breakdown Viscosity (BV) from 3093.50 to 2408.00 cP. The physicochemical properties exhibited that the surface of the starch granules had cracks and cavities, the starch was more amorphous, and the crystallinity decreased from 35.75 to 32.06 and the smaller ratio of the bands at 1045/1022 from 1.412 to 1.396 by FTIR spectra. However, the treatments did not cause changes in crystallinity type (B-type) and functional groups. Therefore, the combination treatment of ultrasonication and FMT effectively improved the properties by forming amorphous gadung starch.

Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability.

White chocolate contains no cocoa solids, resulting in low antioxidant activity and limited suitability for vegans and lactose-intolerant individuals due to its dairy content. This study investigated the reformulation of white chocolate using almond milk (AM), soy protein isolate (SPI), and encapsulated blueberry juice (EBJ) in varying ratios to enhance its physicochemical, antioxidant, and sensory properties. The quality attributes evaluated included color, texture, polymorphism, particle size distribution, melting point, microstructure, protein content, fat content, phenolic content, flavonoid content, antioxidant activity, and sensory characteristics. The results indicated that substituting SPI and AM significantly affected the physicochemical and sensory characteristics, except for springiness, cohesiveness, and aroma. However, higher levels of SPI decreased product acceptability. Incorporating 10 % (w/w) EBJ into vegan white chocolate (VWC) significantly increased phenolic content from 11.75 to 18.57 mg GAE/100 g, total flavonoids from 3.88 to 11.03 mg QE/100 g, and DPPH IC₅₀ from 48.22 to 31.78 mg/ml. VWC exhibited desirable V(β) and VI(β) crystal forms, with median particle sizes (78.37–104.8 µm) comparable to those of commercial products. VWC was accepted by the panelists, with VWC1-EBJ (AM 25 % and EBJ 10 %) showing the best results across all tested parameters. Therefore, this research presents a promising chocolate formula that is both appealing and healthy, particularly for consumers seeking lactose-free and vegan products.

Chocolate biscuits are one type of biscuit that contains antioxidants, albeit in small amounts. Incorporating functional compounds into the product is an option for enhancing its quality. This study investigated chocolate biscuits’ physicochemical, antioxidant, and sensory properties incorporated with encapsulated mangosteen peel extract in percentages of 1%, 3%, 5%, and 7%. The increase in mangosteen peel extract microcapsules significantly affected the total value of polyphenols, flavonoids, peroxide number, color, and texture profile. But, there were no significant differences in the organoleptic characteristics of color, aroma, taste, texture, and overall acceptance. Total polyphenols, flavonoids, texture profile, a* and b* values, and browning index were all positively correlated with increasing the concentration of encapsulated in the formula. However, there was a negative correlation between antioxidant activity, peroxide number, and L*. It obtained the best recipe for its physicochemical, organoleptic, and antioxidant properties at 5%. Overall, the panelists approved the chocolate biscuits with mangosteen peel extract microcapsules. This product’s development is an alternative to antioxidant-rich functional foods.

This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters analyzed included color, texture profile, particle size distribution, melting profiles, polymorphism, microstructure, fat content, protein content, total phenolics, total flavonoids, antioxidant activity, and organoleptic characteristics. The results showed that the combination of OM and SPI ratios, alongside the addition of ESE, significantly influenced the physicochemical and organoleptic characteristics of milk chocolate. During the reformulation of vegan milk chocolate, type VI (β1) polymorphic crystals were obtained, and no fat bloom was observed, signifying the success of the process. Through organoleptic testing, VC1, VC2, and VC5 received the highest preference from panelists. In particular, VC5 was observed to have the best physicochemical and organoleptic characteristics in this study; the reformulation of milk chocolate was suitable for vegan consumers as a non-dairy plant-based product option.

The chocolate bar is a processed cocoa product that is rich in polyphenols, but polyphenols decrease during processing. Gallic acid encapsulated in the form of solid lipid nanoparticles (SLN) can be a solution for the fortification of phenolic compounds in chocolate bars. This study aimed to obtain the right concentration of SLN-gallic acid in the manufacture of chocolate bars. SLN was made by the double emulsion method and added fat rich in Monoacylglycerol (MAG) and Diacylglycerol (DAG) from coconut stearin as an emulsifier as well as a solid lipid matrix. The concentrations of SLN-gallic acid used for fortification were 0%, 2.5%, 5%, and 7.5%. The results showed that the addition of SLN-gallic acid affected the characteristics of physicochemical, sensorial, and antioxidant activity of chocolate bars. The higher the concentration of the addition of gallic acid SLN increased the total phenolic and antioxidant activity. However, the characteristics of color, texture, and organoleptic properties were decreased. The microstructure of the chocolate bar did not show a significant difference, namely the spherulite needlelike crystal. The best treatment was obtained by adding 5% of SLN-gallic acid on chocolate bars with an IC50 of 174.24 ± 2.48 and was favored by the panelists. The best treatment resulted in crystal morphology in the form of spherulite, small and spread out, and the polymorphism pattern was dominated by beta crystals. Thus, SLN-gallic acid was suitable for the fortification of up to 5% into chocolate bars.

Adlay is a cereal that has been used as food, but its use is still limited. Adlay consists of high starch content, but native adlay starch has a low water absorption capacity and other functional properties. The characteristics of adlay starch can be improved; some of them are modified into porous starch. This study aimed to define porous adlay starch granules and improve the physicochemical properties by synergic modification of microwave heat treatment (MHT) and ozonation. This study consisted of MHT, ozonation, and synergic modification of MHT-ozonation on adlay starch (native, ozonation 20 min, MHT 3 min, MHT 6 min, MHT 3 min followed by ozonation 20 min, and MHT 6 min followed by ozonation 20 min). The results showed that the best treatment was the synergic modification of 6 min of MHT followed by 20 min of ozonation. It showed the highest swelling volume of 22.43 ± 0.39 mL/g and highest water absorption capacity of 3.31 ± 0.34 g/g, the best starch stability with the lowest breakdown viscosity of 3779,33 ± 191,81 cP, and formed the most porous adlay starch. The dual modification effectively created porous starch without changing the new functional groups in starch.

Cocoa drinks are made from powdered cocoa beans that have been processed. Cocoa powder has antioxidants, but processing may lower the antioxidant activity. Therefore, adding powerful antioxidants, such as green coffee extract, is essential. The extract needs to be encapsulated to preserve its stability and properties. This study investigated the antioxidant activity and characteristics of a cocoa drink incorporated with encapsulated green coffee extract. The percentage of encapsulated coffee extract in cocoa drinks was designated as C1 (0%), C2 (2%), C3 (4%), C4 (6%), C5 (8%) and C6 (10%). The results showed that incorporating a higher percentage of the encapsulated extract increased the number of total polyphenols and flavonoids and antioxidant activity. Additionally, before brewing, the powdered form showed a significant increase in hygroscopicity and total color difference, along with an increase in the percentage of encapsulated extract in the cocoa drink formulation. However, the moisture content of the powder decreased significantly. After brewing the pH value, dissolution time and sedimentation decreased while the viscosity, total soluble solids, and solubility increased as the encapsulated extract percentage increased. According to the sensory evaluation, all sensory attributes of the new cocoa drink formulation were acceptable. Therefore, cocoa drink can be used as a ready-for-consumption drink rich in healthy functional compounds.

Moringa leaves (Moringa oleifera) have bioactive components such as phenolic compounds, which have antioxidant activity and are beneficial for health, such as preventing free radicals, anticancer and antidiabetic. Bioactive ingredients from Moringa leaves have weaknesses namely, they are sensitive to heat, light, and oxygen, so an encapsulation process is needed to minimize the loss of bioactive compounds in the extract. This study aimed to determine the effect of coating ingredients from maltodextrin and Whey Protein Isolate with ratios (1:3 and 3:1) on the characteristics of Moringa leaf extract microcapsules. This research is descriptive research with three repetitions. Dried moringa leaves were extracted using ethanol solvent with the Ultrasound-Assisted Extraction (UAE) method. The extract obtained was encapsulated and spray-dried at an inlet temperature of 125°C. The results showed that Moringa leaf extract had a phenolic content of 590.25 ± 1.12 (mg GAE/g), a flavonoid content of 173.96 ± 1.57 mg QE/g and an IC50 value of 52.74 µg/mL. The combination of maltodextrin and whey protein isolate (WPI) coating materials with ratios (1:3 and 3:1) produced yield values (53.66 ± 2.25 % and 60.78 ± 4.60%), water content (3.49 ± 0.35 % and 3.73 ± 0.4 %), solubility (95 ± 0.03% and 86 ± 0.08 %), total phenolic (377.21 ± 0.82 mg GAE/g and 349.88 ± 1, 64 mg GAE/g), total flavonoids (101.32 ± 3.36 mg QE/g and 86.35 ± 2.81 mg QE/g), IC50 (88.22 ± 0.68 µg/mL and 149, 65 ± 4.03 µg/mL) and encapsulation efficiency (63.94% and 59.31%) and the resulting colour leads to a green colour.

Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition to cocoa nibs. The present study was conducted to identify the proximate composition and bioactive compounds in CBS produced at several cocoa industries in Indonesia utilizing different cocoa varieties (Criollo and Forastero) and processing techniques (fermented, non-fermented, pulp washing, and drying), which remain unknown. The results showed that the CBS derived from roasted Criollo cocoa pods in the Kendeng Lembu cocoa industry had ash and protein content of about 8.21% and 18.79%, respectively, which was higher than other industries. Additionally, the concentration of bioactive substances was higher here than it was elsewhere. This included total phenolic (136.2 mg GAE g−1) and theobromine (22.50 mg g−1). The lowest ash and protein concentration found in CBS was from Forastero cocoa pods, non-fermented like Sulawesi cocoa. These values were 6.48% and 15.70%, respectively. The concentration of theobromine (15.40 mg g−1) was also lower compared to other industries.

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans’ quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively.

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

Various active compounds are easily damaged, so they need protection and must be easily absorbed and targeted. This problem can be overcome by encapsulating in the form of solid lipid nanoparticles (SLNs). Initially, SLNs were widely used to encapsulate hydrophobic (non-polar) active compounds because of their matched affinity and interactions. Currently, SLNs are being widely used for the encapsulation of hydrophilic (polar) and semipolar active compounds, but there are challenges, including increasing their entrapment efficiency. This review provides information on current research on SLNs for encapsulation and delivery systems for active and antioxidant compounds, which includes various synthesis methods and applications of SLNs in various fields of utilization. SLNs can be developed starting from the selection of solid lipid matrices, emulsifiers/surfactants, types of active compounds or antioxidants, synthesis methods, and their applications or utilization. The type of lipid used determines crystal formation, control of active compound release, and encapsulation efficiency. Various methods can be used in the SLN fabrication of active compounds and hydrophilic/hydrophobic antioxidants, which have advantages and disadvantages. Fabrication design, which includes the selection of lipid matrices, surfactants, and fabrication methods, determines the characteristics of SLNs. High-shear homogenization combined with ultrasonication is the recommended method and has been widely used because of the ease of preparation and good results. Appropriate fabrication design can produce SLNs with stable active compounds and antioxidants that become suitable encapsulation systems for various applications or uses.

Ferrous sulfate is one type of iron that is commonly used in iron supplementation and fortification in food products, but it has low stability and an unfavorable flavor, causing its use to be limited. Encapsulation in a solid lipid nanoparticle (SLN) system is one technology that offers stable active compound protection and a good delivery system; however, a solid lipid matrix should be selected which has good health effects, such as glycerol monolaurate or monolaurin. The purpose of this study was to obtain SLN-ferrous sulfate based on stearic acid and fat rich in monolaurin. SLN-Ferrous sulfate was synthesized at various concentrations of monolaurin-rich fat (20%; 30%; 40% w/w lipid) and various concentrations of ferrous sulfate (5%; 10%; 15% w/w lipid). The results showed that the use of monolaurin-rich fat 40% w/w lipid and 15% w/w ferrous sulfate produced the best characteristics with high entrapment efficiency and loading capacity of 0.06%. The Z-average value of SLN was 292.4 nm with a polydispersity index (PI) of 1.03. SLN-ferrous sulfate showed a spherical morphology, where the Fe trapped in the SLN was evenly dispersed in the lipid matrix to form a nanosphere system. Preparation of SLN-ferrous sulfate by double emulsion method based on stearic acid and fat rich in monolaurin effectively encapsulated ferrous sulfate with high entrapment efficiency and good physicochemical properties.