Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. White Chocolate Production
2.3. Development of Encapsulated β-Carotene Structures Using Electrospinning Process, Spray Drying and Freeze Drying
2.3.1. β-Carotene Electrospun Structures
2.3.2. β-Carotene Spray-Dried Structures
2.3.3. β-Carotene Lyophilized Structures
2.4. Incorporation of Encapsulated β-Carotene Structures in White Chocolate
2.5. Thermal Properties
2.6. Rheological Properties
2.7. Hardness
2.8. Color
2.9. β-Carotene Content in White Chocolate
2.10. Quality Characteristics of White Chocolates during Storage
2.11. Statistical Analysis
3. Results and Discussion
3.1. Effect of Incorporated β-Carotene on the Quality Characteristics of White Chocolate
3.1.1. Color
3.1.2. Thermal Properties
3.1.3. Rheological Properties
3.1.4. Hardness
3.2. Quality Characteristics of White Chocolates during Storage
3.2.1. Color
3.2.2. Thermal Properties
3.2.3. Rheological Properties
3.2.4. Hardness
3.2.5. Degradation Kinetics of β-Carotene during Storage
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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WC-C | WC-F | WC-SP | WC-LP | WC-EL | |
---|---|---|---|---|---|
β-carotene concentration in white chocolate | 1.0 mg/100 g white chocolate | ||||
Mass of encapsulated β-carotene structures /total mass of white chocolate fortified with encapsulated structures (% (w/w)) | 0 | 0 | 0.67 | 7.50 | 2.67 |
Onset temperature (°C) | 21.79 ± 0.77 a | 23.05 ± 0.32 b | 23.58 ± 0.77 b | 17.24 ± 0.15 c | 20.77 ± 0.24 d |
End temperature (°C) | 31.08 ± 0.05 a,c | 31.31 ± 0.10 a | 30.25 ± 0.14 b | 31.32 ± 0.05 a | 30.63 ± 0.72 b,c |
Peak temperature (°C) | 26.43 ± 0.32 a | 26.60 ± 0.08 a | 26.02 ± 0.04 a,b | 26.15 ± 0.03 a,b | 25.79 ± 0.61 b |
Enthalpy required for melting of chocolate (ΔH, J/g) | 12.42 ± 1.18 a | 9.68 ± 1.55 b | 8.29 ± 0.58 b | 30.88 ± 1.94 c | 16.00 ± 0.53 d |
Sample | k·10−3 ± sk·10−3 (d−1) | t1/2 (d) | R2 |
---|---|---|---|
WC-F | 16.4 ± 1.6 a | 61.95 | 0.95 |
WC-SP | 6.6 ± 0.6 d | 126.04 | 0.95 |
WC-LP | 9.4 ± 0.2 b | 98.33 | 0.93 |
WC-EL | 8.0 ± 0.4 c | 109.51 | 0.93 |
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Drosou, C.; Krokida, M. Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage. Foods 2024, 13, 2699. https://doi.org/10.3390/foods13172699
Drosou C, Krokida M. Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage. Foods. 2024; 13(17):2699. https://doi.org/10.3390/foods13172699
Chicago/Turabian StyleDrosou, Christina, and Magdalini Krokida. 2024. "Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage" Foods 13, no. 17: 2699. https://doi.org/10.3390/foods13172699