Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content
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Date
2022-09-06
Authors
Lončarević, Ivana
Petrović, Jovana
Teslić, Nemanja 
Ivana, Nikolić
Nikola, Maravić
Pajin, Biljana
Branimir, Pavlić
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine
production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has
been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread
with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins
(E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results
showed an increase in volume-weighted mean in spread samples, from 19.17 m in Cg to 19.71 m in
Cg10 and 21.04 m in Cg15. Casson yield stress and Casson viscosity significantly (p < 0.05) increased
from 16.41 Pa and 1.58 Pa s in Cg to 29.45 Pa and 5.70 Pa s in Cg15 due to the reduction of the fat-phase
content in enriched spreads. The addition of E had no significant effect on the melting temperature
(Tpeak) of the enriched spreads, while increasing the amount of E significantly (p < 0.05) increased
their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to
an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg
resulted in approximately 1.5 and 2 higher content of phenolic compounds in Cg10 and Cg15
compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in
Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory
characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.
Description
Keywords
cocoa spread, grape seed oil, grape seed extract, rheology, thermal properties, polyphenols, sensory characteristics
Citation
Lončarević, I.; Petrović, J.; Teslić, N.; Nikolić, I.; Maravić, N.; Pajin, B.; Pavlić, B. Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content. Foods 2022, 11, 2730. https://doi.org/10.3390/ foods11182730