Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland.
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Nutrients. 2024 Jun 4;16(11):1758. doi: 10.3390/nu16111758.
In the present study, the effect of the addition of quince and collagen type I and III to dessert chocolate on its functional properties was determined. The study evaluated the antioxidant potential of the tested formulations using the FRAP method and the linoleic acid oxidation test and beta-carotene bleaching test. The tested samples were also evaluated for inhibitory activity against enzymes important in preventive health (inflammation and neurodegenerative disorders) namely: AChE, BChE, GR, GPx, COX, and SOD. The addition of quince and collagen to the chocolate samples resulted in higher activity compared to the control sample, as indicated by the FRAP test. The experiment highlighted the impact of including quince fruit on the antioxidant activity of the chocolate samples. Interestingly, merely increasing the quince fruit amount did not consistently enhance antioxidant potential. Specifically, chocolate samples with a lower proportion of quince fruit (2 g/100 g) exhibited greater antioxidant activity when supplemented with collagen I. Conversely, in samples with higher quince percentages (3 g and 4 g), those enriched with collagen III showed higher antioxidant activity. Similar correlations were observed in the linoleic acid oxidation test. Notably, samples containing 3 g and 4 g of quince and type III collagen demonstrated statistically similar highest antioxidant properties. Regardless of the collagen type used, there was no observed increase in activity towards the tested enzymes for samples with the lowest percentage of quince fruit. Both collagen types exhibited the highest activity in the inhibition assay against acetylcholinesterase and butyrylcholinesterase when combined with 3 g and 4 g of quince. Overall, the experimental incorporation of both fruit and collagen enhanced the chocolates' activity. Similarly to the antioxidant activity findings, chocolates with lower quince fruit quantities showed increased activity when supplemented with collagen III, while those with higher quince content (3 g and 4 g) displayed higher activity with collagen I. Bitter chocolate by itself is an attractive food product, rich in many bioactive compounds. However, enriching it with other attractive raw materials can make its properties and taste even more attractive.
在本研究中，确定了在甜点巧克力中添加榅桲和 I 型和 III 型胶原蛋白对其功能特性的影响。研究使用 FRAP 方法和亚油酸氧化试验以及β-胡萝卜素漂白试验评估了测试配方的抗氧化潜力。还评估了测试样品对预防健康（炎症和神经退行性疾病）中重要酶的抑制活性，即：AChE、BChE、GR、GPx、COX 和 SOD。与对照样品相比，向巧克力样品中添加榅桲和胶原蛋白导致活性更高，这一点通过 FRAP 试验得到了证明。实验强调了包括榅桲水果对巧克力样品抗氧化活性的影响。有趣的是，仅仅增加榅桲水果的量并不总是能提高抗氧化潜力。具体而言，当补充 I 型胶原蛋白时，含有较低比例榅桲水果（2 克/100 克）的巧克力样品表现出更高的抗氧化活性。相反，在含有较高榅桲比例（3 克和 4 克）的样品中，那些添加 III 型胶原蛋白的样品表现出更高的抗氧化活性。在亚油酸氧化试验中也观察到了类似的相关性。值得注意的是，含有 3 克和 4 克榅桲和 III 型胶原蛋白的样品表现出统计学上相似的最高抗氧化特性。无论使用哪种类型的胶原蛋白，在含有最低榅桲水果百分比的样品中，对测试酶的活性都没有观察到增加。当与 3 克和 4 克榅桲一起使用时，两种胶原蛋白类型在抑制乙酰胆碱酯酶和丁酰胆碱酯酶的测定中均表现出最高的活性。总的来说，实验中同时添加水果和胶原蛋白增强了巧克力的活性。与抗氧化活性的发现类似，当添加 III 型胶原蛋白时，含有较低榅桲水果量的巧克力表现出更高的活性，而含有较高榅桲含量（3 克和 4 克）的巧克力则表现出更高的活性，使用 I 型胶原蛋白。苦巧克力本身就是一种有吸引力的食品，富含许多生物活性化合物。然而，用其他有吸引力的原料来丰富它可以使它的性质和味道更具吸引力。
