Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%....

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Autores principales: Álvarez Gaona, Izmari Jasel, Fanzone, Martín L., Chirife, Jorge, Ferreras Charro, Rebeca, García Estévez, Ignacio, Escribano Bailón, María Teresa, Galmarini, Mara V.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier Science 2024
Materias:
CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/18423
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-18423
record_format dspace
spelling I33-R139-123456789-184232024-07-19T05:01:47Z Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders Álvarez Gaona, Izmari Jasel Fanzone, Martín L. Chirife, Jorge Ferreras Charro, Rebeca García Estévez, Ignacio Escribano Bailón, María Teresa Galmarini, Mara V. CABERNET SAUVIGNON ARANDANO SECADO POR ASPERSION COMPUESTOS FENOLICOS CHOCOLATE DOMINIO TEMPORAL DE LA SENSACION Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients. 2024-07-18T15:11:29Z 2024-07-18T15:11:29Z 2024 Artículo Álvarez Gaona, I. J. et al. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders [en línea]. Food Research International. 2024 (179), 113971. doi: 10.1016/j.foodres.2024.113971. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18423 0963-9969 (impreso) 1873-7145 (online) https://repositorio.uca.edu.ar/handle/123456789/18423 10.1016/j.foodres.2024.113971 eng Atribución-NoComercial-CompartirIgual 4.0 Internacional http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Elsevier Science Food Research International. 2024 (179), 113971.
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
spellingShingle CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
Álvarez Gaona, Izmari Jasel
Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
topic_facet CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
description Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
format Artículo
author Álvarez Gaona, Izmari Jasel
Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
author_facet Álvarez Gaona, Izmari Jasel
Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
author_sort Álvarez Gaona, Izmari Jasel
title Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_short Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_fullStr Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full_unstemmed Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_sort phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
publisher Elsevier Science
publishDate 2024
url https://repositorio.uca.edu.ar/handle/123456789/18423
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