Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3
In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed ( Salvia hispanica ) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alg...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-07, Vol.18 (7), p.5339-5349 |
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| creator | Razavizadeh, Bibi Marzieh Yeganehzad, Samira |
| description | In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed (
Salvia hispanica
) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a constant core/wall ratio of 10%. Morphological structures and physicochemical properties of the microspheres were investigated. In the second step, the microspheres with a ratio 5:3 of alginate/SPI were added to dark chocolate formulation. The characteristics of the fortified dark chocolate were compared to the control sample through sensory evaluation, moisture content and water activity, differential scanning calorimetric (DSC), and texture analysis. The sensory evaluation revealed that the fortified dark chocolate achieved higher acceptance levels compared to the control sample, indicating its potential for commercial success. This research demonstrates a promising approach to enhance the nutritional profile of chocolate while maintaining its sensory appeal.
Practical applications
• A blend of SPI/Alginate was successfully used to well entrap the chia seed oil.
• Fortified dark chocolate with alginate/SPI microspheres showed higher acceptance level.
• Alginate/SPI microspheres show a potential for enhancing nutritional profile of foods. |
| doi_str_mv | 10.1007/s11694-024-02570-2 |
| format | Article |
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Salvia hispanica
) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a constant core/wall ratio of 10%. Morphological structures and physicochemical properties of the microspheres were investigated. In the second step, the microspheres with a ratio 5:3 of alginate/SPI were added to dark chocolate formulation. The characteristics of the fortified dark chocolate were compared to the control sample through sensory evaluation, moisture content and water activity, differential scanning calorimetric (DSC), and texture analysis. The sensory evaluation revealed that the fortified dark chocolate achieved higher acceptance levels compared to the control sample, indicating its potential for commercial success. This research demonstrates a promising approach to enhance the nutritional profile of chocolate while maintaining its sensory appeal.
Practical applications
• A blend of SPI/Alginate was successfully used to well entrap the chia seed oil.
• Fortified dark chocolate with alginate/SPI microspheres showed higher acceptance level.
• Alginate/SPI microspheres show a potential for enhancing nutritional profile of foods.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02570-2</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acceptance ; Alginic acid ; Biopolymers ; calorimetry ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chocolate ; Cocoa ; Differential scanning calorimetry ; Engineering ; extrusion ; Fatty acids ; Food products ; Food Science ; microparticles ; Microspheres ; Moisture content ; nutrient content ; oils ; Oils & fats ; Original Paper ; Oxidation ; Physicochemical properties ; Proteins ; Ratios ; Salvia columbariae ; Salvia hispanica ; Seeds ; Sensory evaluation ; Sensory perception ; Sensory properties ; Sodium ; Sodium alginate ; soy protein isolate ; texture ; Water activity ; Water content</subject><ispartof>Journal of food measurement & characterization, 2024-07, Vol.18 (7), p.5339-5349</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c303t-6fd1fc59f042f346d7c53cf0185930ace0e2d5403ab5065245d1e2b0d2618c4e3</cites><orcidid>0000-0003-2689-9045 ; 0000-0001-7467-4778</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02570-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02570-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Razavizadeh, Bibi Marzieh</creatorcontrib><creatorcontrib>Yeganehzad, Samira</creatorcontrib><title>Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed (
Salvia hispanica
) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a constant core/wall ratio of 10%. Morphological structures and physicochemical properties of the microspheres were investigated. In the second step, the microspheres with a ratio 5:3 of alginate/SPI were added to dark chocolate formulation. The characteristics of the fortified dark chocolate were compared to the control sample through sensory evaluation, moisture content and water activity, differential scanning calorimetric (DSC), and texture analysis. The sensory evaluation revealed that the fortified dark chocolate achieved higher acceptance levels compared to the control sample, indicating its potential for commercial success. This research demonstrates a promising approach to enhance the nutritional profile of chocolate while maintaining its sensory appeal.
Practical applications
• A blend of SPI/Alginate was successfully used to well entrap the chia seed oil.
• Fortified dark chocolate with alginate/SPI microspheres showed higher acceptance level.
• Alginate/SPI microspheres show a potential for enhancing nutritional profile of foods.</description><subject>Acceptance</subject><subject>Alginic acid</subject><subject>Biopolymers</subject><subject>calorimetry</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chocolate</subject><subject>Cocoa</subject><subject>Differential scanning calorimetry</subject><subject>Engineering</subject><subject>extrusion</subject><subject>Fatty acids</subject><subject>Food products</subject><subject>Food Science</subject><subject>microparticles</subject><subject>Microspheres</subject><subject>Moisture content</subject><subject>nutrient content</subject><subject>oils</subject><subject>Oils & fats</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Physicochemical properties</subject><subject>Proteins</subject><subject>Ratios</subject><subject>Salvia columbariae</subject><subject>Salvia hispanica</subject><subject>Seeds</subject><subject>Sensory evaluation</subject><subject>Sensory perception</subject><subject>Sensory properties</subject><subject>Sodium</subject><subject>Sodium alginate</subject><subject>soy protein isolate</subject><subject>texture</subject><subject>Water activity</subject><subject>Water content</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kU1r3DAQhk1oICHNH8hJ0EsvbmY0kr3bWwj9gkAv7Vko8mit1CttJW_K9tdX3i0t9NDDICGe52XQ2zQ3CG8QoL8tiN1atSCX0T208qy5lLimViGpF3_usrtorkt5AgDEXqmOLpufd9MmRDvzbUkHsctp5hBFKGmqb2IbXE5lN3LmInzKy8zBH0LciMHmb8KNyR3Rt8JWLcb0bOfwzMLuapZ149HimIMbF-lHmEeRtryxLb1szr2dCl__Pq-ar-_ffbn_2D58_vDp_u6hdQQ0t50f0Du99qCkJ9UNvdPkPOBKrwmsY2A5aAVkHzV0Wio9IMtHGGSHK6eYrprXp9y60fc9l9lsQ3E8TTZy2hdDqKmXPVJf0Vf_oE9pn2PdzhCsah5KwkrJE7V8TsnszS6Hrc0Hg2CWRsypEVMbMcdGjKwSnaRS4bjh_Df6P9Yvp8uPFA</recordid><startdate>20240701</startdate><enddate>20240701</enddate><creator>Razavizadeh, Bibi Marzieh</creator><creator>Yeganehzad, Samira</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-2689-9045</orcidid><orcidid>https://orcid.org/0000-0001-7467-4778</orcidid></search><sort><creationdate>20240701</creationdate><title>Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3</title><author>Razavizadeh, Bibi Marzieh ; Yeganehzad, Samira</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c303t-6fd1fc59f042f346d7c53cf0185930ace0e2d5403ab5065245d1e2b0d2618c4e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Acceptance</topic><topic>Alginic acid</topic><topic>Biopolymers</topic><topic>calorimetry</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chocolate</topic><topic>Cocoa</topic><topic>Differential scanning calorimetry</topic><topic>Engineering</topic><topic>extrusion</topic><topic>Fatty acids</topic><topic>Food products</topic><topic>Food Science</topic><topic>microparticles</topic><topic>Microspheres</topic><topic>Moisture content</topic><topic>nutrient content</topic><topic>oils</topic><topic>Oils & fats</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Physicochemical properties</topic><topic>Proteins</topic><topic>Ratios</topic><topic>Salvia columbariae</topic><topic>Salvia hispanica</topic><topic>Seeds</topic><topic>Sensory evaluation</topic><topic>Sensory perception</topic><topic>Sensory properties</topic><topic>Sodium</topic><topic>Sodium alginate</topic><topic>soy protein isolate</topic><topic>texture</topic><topic>Water activity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Razavizadeh, Bibi Marzieh</creatorcontrib><creatorcontrib>Yeganehzad, Samira</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Razavizadeh, Bibi Marzieh</au><au>Yeganehzad, Samira</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-07-01</date><risdate>2024</risdate><volume>18</volume><issue>7</issue><spage>5339</spage><epage>5349</epage><pages>5339-5349</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed (
Salvia hispanica
) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a constant core/wall ratio of 10%. Morphological structures and physicochemical properties of the microspheres were investigated. In the second step, the microspheres with a ratio 5:3 of alginate/SPI were added to dark chocolate formulation. The characteristics of the fortified dark chocolate were compared to the control sample through sensory evaluation, moisture content and water activity, differential scanning calorimetric (DSC), and texture analysis. The sensory evaluation revealed that the fortified dark chocolate achieved higher acceptance levels compared to the control sample, indicating its potential for commercial success. This research demonstrates a promising approach to enhance the nutritional profile of chocolate while maintaining its sensory appeal.
Practical applications
• A blend of SPI/Alginate was successfully used to well entrap the chia seed oil.
• Fortified dark chocolate with alginate/SPI microspheres showed higher acceptance level.
• Alginate/SPI microspheres show a potential for enhancing nutritional profile of foods.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02570-2</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0003-2689-9045</orcidid><orcidid>https://orcid.org/0000-0001-7467-4778</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2024-07, Vol.18 (7), p.5339-5349 |
| issn | 2193-4126 2193-4134 |
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| subjects | Acceptance Alginic acid Biopolymers calorimetry Chemistry Chemistry and Materials Science Chemistry/Food Science Chocolate Cocoa Differential scanning calorimetry Engineering extrusion Fatty acids Food products Food Science microparticles Microspheres Moisture content nutrient content oils Oils & fats Original Paper Oxidation Physicochemical properties Proteins Ratios Salvia columbariae Salvia hispanica Seeds Sensory evaluation Sensory perception Sensory properties Sodium Sodium alginate soy protein isolate texture Water activity Water content |
| title | Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3 |
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