添加了鸡蛋花精油的白巧克力的抗氧化活性和品质特性
Antioxidant activity and quality attributes of white chocolate incorporated with Blume essential oil.
作者信息
Muhammad Dimas Rahadian Aji, Lemarcq Valérie, Alderweireldt Elien, Vanoverberghe Pauline, Praseptiangga Danar, Juvinal Joel Garcia, Dewettinck Koen
机构信息
1Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience-Engineering, Ghent University, Coupure links 653, 9000 Ghent, Belgium.
2Department of Food Science and Technology, Universitas Sebelas Maret (UNS), Jl. Ir Sutami 36A Kentingan Jebres, Surakarta, 57126 Indonesia.
出版信息
J Food Sci Technol. 2020 May;57(5):1731-1739. doi: 10.1007/s13197-019-04206-6. Epub 2019 Dec 14.
White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effect of the essential oil incorporation on the quality attributes of white chocolate was also examined. The results show that cinnamon essential oil was rich in cinnamaldehyde and exhibited antioxidant activity. The incorporation of cinnamon essential oil at a level of 0.1% (w/w) increased the antioxidant activity of the white chocolate more than twofold without significant effect on its hardness, melting properties and colour. However, a slight alteration on the flow behaviour of the white chocolate was observed. This study clearly shows that natural cinnamon essential oil could be an alternative to synthetic additives in foods to improve their antioxidant activity.
白巧克力通常被认为是一种不健康的产品，因其不含可可液块，酚类含量低且抗氧化活性弱。本研究对肉桂精油的植物化学成分进行了研究，并探讨了其用于提高白巧克力抗氧化活性的潜在用途。同时考察了添加该精油对白巧克力品质特性的影响。结果表明，肉桂精油富含肉桂醛并具有抗氧化活性。添加0.1%（w/w）的肉桂精油可使白巧克力的抗氧化活性提高两倍多，且对白巧克力的硬度、融化特性和色泽无显著影响。然而，观察到白巧克力的流动行为略有改变。本研究清楚地表明，天然肉桂精油可替代食品中的合成添加剂以提高其抗氧化活性。
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