Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates M.A., Shehzad A., Butt M.S., Shahid M. (2018): Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates. Czech J. Food Sci., 36: 28-36.
download PDF
In the current investigation, the potential utility of cinnamaldehyde obtained from cinnamon (Cinnamomum zeylanicum) bark powder in enhancing the antioxidant capacity of dark chocolates was evaluated. To this end, the effects of conventional solvent extracts (CSE) and supercritical fluid extracts (SFE) on total phenolic contents, physical and sensory attributes of cinnamaldehyde-enriched chocolates were determined over the course of 60 days of storage. The addition of 0.5% nutraceuticalSFE and 1% nutraceuticalCSE extracts significantly increased the total phenolic contents of the chocolates to 15.62 ± 0.35 mg GAE/g and 13.31 ± 0.26 mg GAE/g in T2 and T1, respectively. In terms of texture (hardness), 0.5% extract resulted in softer chocolates (64.87 ± 2.41 N) as compared to the control (70.91 ± 2.83 N). At storage termination, colorimetric results revealed a whitening of the chocolate surface that resulted in incremental increases in L* and b*, whereas a* exhibited a declining trend. Moreover, the sensory results showed a better hedonic response for the enriched products. Taken together, cinnamaldehyde enrichment is beneficial for both the functional as well as oxidative stability of chocolates. Chocolate, as the most commonly craved food product, is gaining much attention from the manufactures as a potential vehicle for the delivery of functional health benefits. In this study, we used cinnamaldehyde and maltitol (sugar replacer) to prepare functional chocolates with a special emphasis on diabetic patients, an approach that will open new horizons for innovative product development. We also optimised and characterised the extraction conditions for bioactive components using green extraction technology, i.e. a supercritical fluid extraction technique which is cost-effective and environmentally friendly.
Afoakwa Emmanuel Ohene, Paterson Alistair, Fowler Mark, Vieira Joselio (2008): Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89, 128-136
Albak F., Tekin A. R. (2015): Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass. Journal of Food Science and Technology, 52, 1960-1970
Ali A, Selamat J, Che Man Y.B, Suria A.M (2001): Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72, 491-497
Al-Jamal A.R. (2009): Effects of cinnamon on blood glucose and lipids levels in diabetic patients (Type1). African Journal of Biochemistry Research, 3: 81–184.
Belščak-Cvitanović Ana, Komes Draženka, Benković Maja, Karlović Sven, Hečimović Ivana, Ježek Damir, Bauman Ingrid (2012): Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International, 48, 820-830
Belščak-Cvitanović Ana, Komes Draženka, Dujmović Marko, Karlović Sven, Biškić Matija, Brnčić Mladen, Ježek Damir (2015): Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61-70
Briones Vilbett, Aguilera Josè M. (2005): Image analysis of changes in surface color of chocolate. Food Research International, 38, 87-94
Cervellati Rinaldo, Greco Emanuela, Costa Stefano, Guerra Maria Clelia, Speroni Ester (2008): A comparison of antioxidant properties between artisan-made and factory-produced chocolate. International Journal of Food Science & Technology, 43, 1866-1870
Cheng Diana M., Kuhn Peter, Poulev Alexander, Rojo Leonel E., Lila Mary Ann, Raskin Ilya (2012): In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix. Food Chemistry, 135, 2994-3002
Do T.A.L., Hargreaves J.M., Wolf B., Hort J., Mitchell J.R. (2007): Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science, 72: 9.
Dürrschmid K., Albrecht U., Schleining G., Kneifel W. (2006): Sensory evaluation of milk chocolates as an in¬strument of new product development. In: 13th World Congress of Food Science & Technology-Food is Life, Sept 17–21, 2006, Nantes: IUFoST. France: 1331–1332.
El-Baroty G.S., EL-Baky H.H.A., Farag R.S., Saleh M.A. (2010): Characterization of antioxidant and antimicro¬bial compounds of cinnamon and ginger essential oils. African Journal of Biochemistry Research, 4: 167–174.
Komes Draženka, Belščak-Cvitanović Ana, Škrabal Svjetlana, Vojvodić Aleksandra, Bušić Arijana (2013): The influence of dried fruits enrichment on sensory properties of bitter and milk chocolates and bioactive content of their extracts affected by different solvents. LWT - Food Science and Technology, 53, 360-369
Lachman J., Hosnedl V., Pivec V., Orsák M. (1998): Poly¬phenols in cereals and their positive and negative role in human and animal nutrition. In: Proceedings of Confer¬ence Cereals for Human Health and Preventive Nutrition, July 7, 1998, Brno, Czech Republic: 118–125.
Lara E., Cortés P., Briones V., Perez M. (2011): Structural and physical modifications of corn biscuits during baking process. LWT - Food Science and Technology, 44, 622-630
Lee Suyong, Biresaw Girma, Kinney Mary P., Inglett George E. (2009): Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the Science of Food and Agriculture, 89, 163-167
Mahfouz (2010): Modulation of Insulin Receptor Substrate-1 and Some Inflammatory Variables in Hyperinsulinemic Rats Treated with Cinnamon Extract. American Journal of Biochemistry and Biotechnology, 6, 11-18
Mariod A.A., AL-Naqeb G., Ismail M. (2010): Monechma ciliatum methanolic extract regulates low density lipo¬protein receptor and 3-hydroxy-3-methylglutaryl co¬enzyme A reductase genes expression in HepG2 cells. African Journal of Biotechnology, 9: 5813–5819.
Marongiu Bruno, Piras Alessandra, Porcedda Silvia, Tuveri Enrica, Sanjust Enrico, Meli Massimo, Sollai Francesca, Zucca Paolo, Rescigno Antonio (2007): Supercritical CO 2 Extract of Cinnamomum zeylanicum: Chemical Characterization and Antityrosinase Activity. Journal of Agricultural and Food Chemistry, 55, 10022-10027
Mexis S.F., Badeka A.V., Riganakos K.A., Kontominas M.G. (2010): Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science & Emerging Technologies, 11, 177-186
Miller Kenneth B., Stuart David A., Smith Nancy L., Lee Chang Y., McHale Nancy L., Flanagan Judith A., Ou Boxin, Hurst W. Jeffrey (2006): Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States. Journal of Agricultural and Food Chemistry, 54, 4062-4068
Rossini Karina, Noreña Caciano P. Z., Brandelli Adriano (2011): Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. Journal of Food Science and Technology, 48, 305-311
Rusconi M., Conti A. (2010): Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims. Pharmacological Research, 61, 5-13
Sangal A. (2011): Role of cinnamon as beneficial antidia¬betic food adjunct: a review. Advances in Applied Sci¬ences Research, 2: 440–450.
Sim Shaun Y.J., Ng Jun Wei, Ng Wai Kiong, Forde Ciarán G., Henry Christiani Jeyakumar (2016): Plant polyphenols to enhance the nutritional and sensory properties of chocolates. Food Chemistry, 200, 46-54
Simi? A., Sokovi? M. D., Risti? M., Gruji?-Jovanovi? S., Vukojevi? J., Marin P. D. (2004): The chemical composition of some Lauraceae essential oils and their antifungal activities. Phytotherapy Research, 18, 713-717
Steel R.G.D., Torrie J.H., Dickey D. (1997): Principles and Procedures of Statistics: a Biometrical Approach. 3rd Ed. New York, McGraw Hill Book: 139–145.
Thamke Ines, Dürrschmid Klaus, Rohm Harald (2009): Sensory description of dark chocolates by consumers. LWT - Food Science and Technology, 42, 534-539
download PDF

© 2018 Czech Academy of Agricultural Sciences