Lucia Sportiello , Roberta Tolve , Fernanda Galgano , Marco Giarola , Simone Musollini , Fabio Favati
{"title":"Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value","authors":"Lucia Sportiello , Roberta Tolve , Fernanda Galgano , Marco Giarola , Simone Musollini , Fabio Favati","doi":"10.1016/j.fbio.2024.105109","DOIUrl":null,"url":null,"abstract":"<div><p>The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising. In pursuit of this goal, this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent (NaHDES) extract formulated with monoterpenes. The optimized extract (3.545 ± 0.126, 3.341 ± 0.023, and 0.049 ± 0.001 mg/mL for total carotenoids, β-carotene and lutein, respectively) was obtained using a thymol/DL-menthol molar ratio of 1:4, a solvent:sample ratio of 10 (v/w), and an extraction time of 30 min. Subsequently, commercial no-sugar-added spreadable chocolate was fortified with the selected extract at 14 and 28 % (v/w). The fortified products were analyzed for carotenoid content, antioxidant activity, physicochemical and textural properties. The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate. Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity, this innovative approach holds great promise for enhancing fortified food products' nutritional value and stability.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015396/pdfft?md5=4d6508cc70f00999eb92616ca3ab69de&pid=1-s2.0-S2212429224015396-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224015396","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising. In pursuit of this goal, this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent (NaHDES) extract formulated with monoterpenes. The optimized extract (3.545 ± 0.126, 3.341 ± 0.023, and 0.049 ± 0.001 mg/mL for total carotenoids, β-carotene and lutein, respectively) was obtained using a thymol/DL-menthol molar ratio of 1:4, a solvent:sample ratio of 10 (v/w), and an extraction time of 30 min. Subsequently, commercial no-sugar-added spreadable chocolate was fortified with the selected extract at 14 and 28 % (v/w). The fortified products were analyzed for carotenoid content, antioxidant activity, physicochemical and textural properties. The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate. Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity, this innovative approach holds great promise for enhancing fortified food products' nutritional value and stability.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.