Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

Autores
Álvarez Gaona, Izmari Jasel; Fanzone, Martín L.; Chirife, Jorge; Ferreras Charro, Rebeca; García Estévez, Ignacio; Escribano Bailón, María Teresa; Galmarini, Mara V.
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fanzone, Martín L. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martín L. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España
Fil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Área de Nutrición y Bromatología. Grupo de Investigación en Polifenoles; España
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
Fuente
Food Research International. 2024 (179), 113971.
Materia
CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/18423
Acceder
id RIUCA_9ecea6dc2ba5f65212a2c443132abf4e
oai_identifier_str oai:ucacris:123456789/18423
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powdersÁlvarez Gaona, Izmari JaselFanzone, Martín L.Chirife, JorgeFerreras Charro, RebecaGarcía Estévez, IgnacioEscribano Bailón, María TeresaGalmarini, Mara V.CABERNET SAUVIGNONARANDANOSECADO POR ASPERSIONCOMPUESTOS FENOLICOSCHOCOLATEDOMINIO TEMPORAL DE LA SENSACIONFil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Álvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fanzone, Martín L. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Fanzone, Martín L. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; EspañaFil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; EspañaFil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Área de Nutrición y Bromatología. Grupo de Investigación en Polifenoles; EspañaFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaAbstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.Elsevier Science2024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/184230963-9969 (impreso)1873-7145 (online)10.1016/j.foodres.2024.113971Álvarez Gaona, I. J. et al. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders [en línea]. Food Research International. 2024 (179), 113971. doi: 10.1016/j.foodres.2024.113971. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18423Food Research International. 2024 (179), 113971.reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:59:51Zoai:ucacris:123456789/18423instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:59:52.098Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
spellingShingle Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
Álvarez Gaona, Izmari Jasel
CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
title_short Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_fullStr Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full_unstemmed Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_sort Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
dc.creator.none.fl_str_mv Álvarez Gaona, Izmari Jasel
Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
author Álvarez Gaona, Izmari Jasel
author_facet Álvarez Gaona, Izmari Jasel
Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
author_role author
author2 Fanzone, Martín L.
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara V.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
topic CABERNET SAUVIGNON
ARANDANO
SECADO POR ASPERSION
COMPUESTOS FENOLICOS
CHOCOLATE
DOMINIO TEMPORAL DE LA SENSACION
dc.description.none.fl_txt_mv Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Álvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fanzone, Martín L. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martín L. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España
Fil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Área de Nutrición y Bromatología. Grupo de Investigación en Polifenoles; España
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addi tion, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the antho cyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
description Fil: Álvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/18423
0963-9969 (impreso)
1873-7145 (online)
10.1016/j.foodres.2024.113971
Álvarez Gaona, I. J. et al. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders [en línea]. Food Research International. 2024 (179), 113971. doi: 10.1016/j.foodres.2024.113971. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18423
url https://repositorio.uca.edu.ar/handle/123456789/18423
identifier_str_mv 0963-9969 (impreso)
1873-7145 (online)
10.1016/j.foodres.2024.113971
Álvarez Gaona, I. J. et al. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders [en línea]. Food Research International. 2024 (179), 113971. doi: 10.1016/j.foodres.2024.113971. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18423
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv Food Research International. 2024 (179), 113971.
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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