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Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
- Source :
- Sustainability (Switzerland), Sustainability; Volume 14; Issue 21; Pages: 14172
- Publication Year :
- 2022
- Publisher :
- MDPI, 2022.
-
Abstract
- White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.
- Subjects :
- blueberry polyphenols
Renewable Energy, Sustainability and the Environment
melting behavior
Geography, Planning and Development
whey
Building and Construction
antioxidant capacity
Management, Monitoring, Policy and Law
oxidation stability
white chocolate
color
textural characteristics
rheology
sensory characteristics
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Sustainability (Switzerland), Sustainability; Volume 14; Issue 21; Pages: 14172
- Accession number :
- edsair.doi.dedup.....50456b54a5ab8a67f031aa6510334d00