Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp.

This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa·s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries.

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (Sambucus peruviana Kunth) bagasse had a greater amount of TPC (4.87 ± 0.02 mg GAE/100 gfw) and AC (7.66 ± 0.04 and 7.51 ± 0.24 µmol TE/gfw in DPPH and ABTS, respectively) than the bagasse of the other berries, with a strong positive correlation between TPC and AC. Blueberry (Vaccinium floribundum Kunth) bagasse contains the highest amount of gallic acid (103.26 ± 1.59 µg/gfw), chlorogenic acid (1276.55 ± 1.86 µg/gfw), caffeic acid (144.46 ± 1.78 µg/gfw), epicatechin (1113.88 ± 1.82 µg/gfw) and p-coumaric acid (77.82 ± 1.92 µg/gfw). Elderberry (Sambucus peruviana Kunth) bagasse contains the highest amount of catechin (153.32 ± 0.79 µg/gfw). No significant differences were found in the content of chlorogenic acid and epicatechin of blackberry (Rubus roseus Poir). It was shown that the wastes of the four Amazonian berries have higher values of bioactive properties than their pulp, being the elderberry bagasse the one with the best properties.

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil.

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.