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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

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Abstract
The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extract. Lyophilised colloidal nanoparticles containing cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the cinnamon extract; thereby, the cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0-2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the cinnamon enriched chocolates; however, a drawback in the release behaviour of the cinnamon extract from the chocolate was observed.
Keywords
Nanoparticle, Chocolate, Cinnamon, Antioxidant, PARTICLE-SIZE DISTRIBUTION, SOLID LIPID NANOPARTICLES, CHITOSAN-COATED LIPOSOMES, HIGH-FAT DIET, MILK CHOCOLATE, DARK CHOCOLATE, RHEOLOGICAL PROPERTIES, SENSORY PROPERTIES, MELTING PROPERTIES, ESSENTIAL OILS

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Chicago
Muhammad, Dimas Rahadian Aji, Arifin Dwi Saputro, Hayley Rottiers, Davy Van de Walle, and Koen Dewettinck. 2018. “Physicochemical Properties and Antioxidant Activities of Chocolates Enriched with Engineered Cinnamon Nanoparticles.” European Food Research and Technology 244 (7): 1185–1202.
APA
Muhammad, D. R. A., Saputro, A. D., Rottiers, H., Van de Walle, D., & Dewettinck, K. (2018). Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 244(7), 1185–1202.
Vancouver
1.
Muhammad DRA, Saputro AD, Rottiers H, Van de Walle D, Dewettinck K. Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2018;244(7):1185–202.
MLA
Muhammad, Dimas Rahadian Aji et al. “Physicochemical Properties and Antioxidant Activities of Chocolates Enriched with Engineered Cinnamon Nanoparticles.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 244.7 (2018): 1185–1202. Print.
@article{8545625,
  abstract     = {The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extract. Lyophilised colloidal nanoparticles containing cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the cinnamon extract; thereby, the cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0-2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the cinnamon enriched chocolates; however, a drawback in the release behaviour of the cinnamon extract from the chocolate was observed.},
  author       = {Muhammad, Dimas Rahadian Aji and Saputro, Arifin Dwi and Rottiers, Hayley and Van de Walle, Davy and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keywords     = {Nanoparticle,Chocolate,Cinnamon,Antioxidant,PARTICLE-SIZE DISTRIBUTION,SOLID LIPID NANOPARTICLES,CHITOSAN-COATED LIPOSOMES,HIGH-FAT DIET,MILK CHOCOLATE,DARK CHOCOLATE,RHEOLOGICAL PROPERTIES,SENSORY PROPERTIES,MELTING PROPERTIES,ESSENTIAL OILS},
  language     = {eng},
  number       = {7},
  pages        = {1185--1202},
  title        = {Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles},
  url          = {http://dx.doi.org/10.1007/s00217-018-3035-2},
  volume       = {244},
  year         = {2018},
}

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