Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

Zohreh, Didar

doi:10.1590/1981-6723.11819

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.11819 copy

Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

Propriedades de chocolate amargo enriquecido com ácidos clorogênicos livres e encapsulados extraído do café verde

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids and equal quantity of encapsulated form). The extraction of chlorogenic acids was carried out by maceration of ground green coffee beans in distilled water (30 min at 80 °C), then, cooling, filtration and adsorption by active carbon were done. The final step was filtration and desorption from active carbon and rotary drying (at 60 °C and 120 rpm). Encapsulation of chlorogenic acids was done by coacervation of pectin and gelatin. For quality assessment, several analysis on chocolate samples were performed included color index and melting behavior by Differential Scanning Calorimeter. Flow behavior of the chocolate samples melted at 40 °C was determined using stress or strain controlled rheometer. The microstructure of the chocolate samples was analyzed by Scanning Electron Microscope technique at 500-1000x magnification. Particle size distribution and sensory evaluation was also performed. Results showed addition of free and encapsulated forms of chlorogenic acids decreased T_onset, T_peak and ΔH of dark chocolate. Casson viscosity increased in the case of addition chlorogenic acids. Color indexes of chocolate samples were influenced by addition of chlorogenic acids. Particle size distribution decreased with addition of free form and increased when encapsulated form was added. Sensory characteristics were also influenced by chocolate formulation and samples included encapsulated chlorogenic acids exhibit better sensory properties than samples enriched with free form.

Keywords:
Coacervation; Encapsulation; Melting behavior; Casson viscosity

Samples	Code	Samples	Code
Control (without chlorogenic acids)	A0	Control (without chlorogenic acids)	A0
Dark chocolate enriched with free chlorogenic acids (10 mg/5 kg)	A1	Dark chocolate enriched with encapsulated chlorogenic acids (10.02 mg/5 kg)	AE1
Dark chocolate enriched with free chlorogenic acids (20 mg/5 kg)	A2	Dark chocolate enriched with encapsulated chlorogenic acids (20.05 mg/5 kg)	AE2
Dark chocolate enriched with free chlorogenic acids (30 mg/5 kg)	A3	Dark chocolate enriched with encapsulated chlorogenic acids (30.08 mg/5 kg)	AE3
Dark chocolate enriched with free chlorogenic acids (40 mg/5 kg)	A4	Dark chocolate enriched with encapsulated chlorogenic acids (40.11 mg/5 kg)	AE4
Dark chocolate enriched with free chlorogenic acids (50 mg/5 kg)	A5	Dark chocolate enriched with encapsulated chlorogenic acids (50.14 mg/5 kg)	AE5

Sample code	T_onset (°C)	T_peak (°C)	ΔH (J/g)	Sample code	T_onset (°C)	T_peak (°C)	ΔH (J/g)
A0	31 ± 0.2^a	33.7 ± 0.1^a	3.15 ± 0.3^a	A0	31 ± 0.2^a	33.7 ± 0.1^a	3.15 ± 0.3^a
A1	30.6 ± 1^a	33 ± 0.1^a	3 ± 0.2^a	AE1	31 ± 0.2^a	33 ± 0.2^b	3.1 ± 0.2^a
A2	30.2 ± 0.2^a	32.5 ± 0.2^a	2.8 ± 0.1^a	AE2	30.8 ± 0.1^a	32.6 ± 0.2^c	3 ± 0.1^a
A3	291 ± 0.2^b	31.3 ± 0.2^b	2.5 ± 0.1^b	AE3	30.4 ± 0.2^a	32.5 ± 0.1^c	2.8 ± 0.1^b
A4	284 ± 0.1^b	30.6 ± 0.1^b	2.1 ± 0.1^c	AE4	29.3 ± 0.1^b	32.1 ± 0.1^c	2.6 ± 0.1^bc
A5	27.8 ± 0.1^c	30 ± 0.2^c	1.8 ± 0.2^d	AE5	28.9 ± 0.2^c	31.9 ± 0.3^d	2.4 ± 0.1^c

Sample code	L*	a*	b*	Sample code	L*	a*	b*
A0	32.5 ± 0.03a	12.85 ± 0.01^a	13.42 ± 0.02^b	A0	32.5 ± 0.03^b	12.75 ± 0.01^d	14.42 ± 0.02^a
A1	32.4 ± 0.02^a	12.84 ± 0.001^a	13.5 ± 0.03^b	AE1	33 ± 0.05^b	-12.73 ± 0.001^a	13.6 ± 0.03^b
A2	32.2 ± 0.04^a	12.83 ± 0.002^a	13 ± 0.02^b	AE2	33.2 ± 0.04^a	12.72 ± 0.002^a	13.6 ± 0.02^b
A3	32 ± 0.01^a	12.82 ± 0.002^a	13.5 ± 0.02^b	AE3	33.5 ± 0.04^a	12.71 ± 0.001^a	13.4 ± 0.03^b
A4	31.2 ± 0.01^b	12.81 ± 0.003^a	14 ± 0.03^a	AE4	33.7 ± 0.02^a	12.68 ± 0.002^a	13.03 ± 0.01^b
A5	31.8 ± 0.02^b	12.81 ± 0.002^a	14.13 ± 0.02^a	AE5	33.8 ± 0.02^a	12.67 ± 0.001^a	13.2 ± 0.01^b

Sample code	d(0.1)	d(0.5)	d(0.9)	Sample code	d(0.1)	d(0.5)	d(0.9)
A0	2.57 ± 0.01^a	9.16 ± 0.03^a	29.21 ± 0.02^a	A0	2.57 ± 0.01^c	9.16 ± 0.03^d	29.21 ± 0.02^f
A1	2.51 ± 0.02^a	9 ± 0.03^a	28.4 ± 0.04^b	AE1	2.59 ± 0.02^c	9.64 ± 0.04^c	30.20 ± 0.03^e
A2	2.42 ± 0.02^b	8.66 ± 0.04^b	28.1 ± .03^b	AE2	2.62 ± .03^c	10.2 ± 0.04^b	32.3 ± 0.02^d
A3	2.34 ± 0.01^c	8.61 ± 0.04^b	27.3 ± 0.04^c	AE3	2.71 ± 0.03^b	10.6 ± 0.03^b	35 ± 0.03^c
A4	2.26 ± 0.02^d	8.60 ± 0.05^b	27 ± 0.05^c	AE4	2.81 ± 0.04^a	11.3 ± 0.04^a	38.4 ± 0.04^b
A5	2.21 ± 0.01^e	8.53 ± 0.01^c	26.6 ± 0.03^c	AE5	2.96 ± 0.02^a	12 ± 0.01^a	41.4 ± 0.02^a

Sample code	Casson yield stress (Pa)	Casson viscosity (Pas)	Sample code	Casson yield stress (Pa)	Casson viscosity (Pas)
A0	21.29 ± 0.1^a	1.26 ± 0.02^c	A0	21.29 ± 0.1^d	1.26 ± 0.1^b
A1	21.05 ± 0.11^b	1.44 ± 0.01^b	AE1	21.48 ± 0.13^c	1.38 ± 0.12^a
A2	18.84 ± 0.12^c	1.44 ± 0.01^b	AE2	21.51 ± 0.11^c	1.38 ± 0.13^a
A3	18.84 ± 0.1^c	1.44 ± 0.01^b	AE3	21.57 ± 0.12^c	1.38 ± 0.11^a
A4	18.84 ± 0.12^c	1.47 ± 0.01^b	AE4	21.7 ± 0.12^b	1.35 ± 0.12^a
A5	18.48 ± 0.12^c	1.5 ± 0.02^a	AE5	21.89 ± 0.12^b	1.35 ± 0.12^a

Sample code
Sensory properties	A0	A1	A2	A3	A4	A5	AE1	AE2	AE3	AE4	AE5
Blooming	1 ± 0.00^h	2.5 ± 0.03^e	3 ± 0.02^d	4 ± 0.02^c	4.5 ± 0.04^b	5 ± 0.03^a	1.3 ± 0.02^g	1.5 ± 0.03^g	2 ± 0.01^f	2.5 ± 0.02^e	3 ± 0.02^d
Surface brightness	6.7 ± 0.02^a	4 ± 0.02^c	3.8 ± 0.01^c	3.5 ± 0.01^c	3 ± 0.01^d	2 ± 0.01^e	5.2 ± 0.02^b	5.2 ± 0.02^b	5 ± 0.03^b	4 ± 0.01^c	3.8 ± 0.00^c
Color	6.8 ± 0.02^a	6.5 ± 0.01^a	6.5 ± 0.04^a	6.2 ± 0.01^a	6 ± 0.03^a	6 ± 0.03^a	6.5 ± 0.04^a	6.5 ± 0.02^a	6.5 ± 0.03^a	6.4 ± 0.01^a	6.3 ± 0.01^a
Hardness	6.7 ± 0.01^a	3.5 ± 0.00^d	3 ± 0.01^e	2.8 ± 0.02^e	2.5 ± 0.02^f	2 ± 0.02^g	4.3 ± 0.02^c	4.2 ± 0.03^c	4.5 ± 0.01^c	4.8 ± 0.01^b	5 ± 0.01^b
Acidity	6 ± 0.03^a	4.5 ± 0.02^b	3.8 ± 0.01^c	2.3 ± 0.03^d	1.9 ± 0.01^e	1 ± 0.01^f	0.92 ± 0.01^f	0.9 ± 0.01^f	1 ± 0.00^f	1.5 ± 0.01	1.8 ± 0.01
Bitterness	1 ± 0.02^f	1.5 ± 0.00^e	2.5 ± 0.04^d	3.5 ± 0.04^c	4.5 ± 0.03^b	5 ± 0.02^a	1.5 ± 0.02^e	1.5 ± 0.03^e	1.7 ± 0.01^e	1.8 ± 0.01^e	2 ± 0.00^e
Metallic taste	1 ± 0.02^f	1.5 ± 0.00^d	2.5 ± 0.04^c	3.5 ± 0.03^b	4.5 ± 0.03^a	4.8 ± 0.02^a	1 ± 0.01^f	1 ± 0.02^f	1 ± 0.01^f	1.3 ± 0.00^e	1.5 ± 0.01^d
Overall Acceptability	6.8 ± 0.02^a	4.5 ± 0.01^d	4.1 ± 0.02^e	4 ± 0.02^e	3 ± 0.02^g	3 ± 0.02^g	5.1 ± 0.01^b	5.2 ± 0.02^b	5 ± 0.02^c	4 ± 0.03^e	3.7 ± 0.02^f

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Didar Zohreh, Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran, e-mail: z_didar57@yahoo.com