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Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

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dc.contributor.author Lončarević, Ivana
dc.contributor.author Petrović, Jovana
dc.contributor.author Teslić, Nemanja
dc.contributor.author Ivana, Nikolić
dc.contributor.author Nikola, Maravić
dc.contributor.author Pajin, Biljana
dc.contributor.author Branimir, Pavlić
dc.date.accessioned 2023-07-26T07:57:18Z
dc.date.available 2023-07-26T07:57:18Z
dc.date.issued 2022-09-06
dc.identifier.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 en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/343
dc.description.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. en_US
dc.description.sponsorship This research was supported by the Science Fund of the Republic of Serbia, 7750168, Novel extracts and bioactive compounds from under-utilized resources for high-value applications–BioUtilize. en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/ScienceFundRS/Ideje/7750168/RS//
dc.rights openAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject cocoa spread en_US
dc.subject grape seed oil en_US
dc.subject grape seed extract en_US
dc.subject rheology en_US
dc.subject thermal properties en_US
dc.subject polyphenols en_US
dc.subject sensory characteristics en_US
dc.title Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85138654664
dc.identifier.wos 000858329400001
dc.identifier.doi 10.3390/foods11182730


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