Murariu Otilia Cristina, Lipșa Florin Daniel, Cârlescu Petru Marian, Frunză Gabriela, Ciobanu Marius Mihai, Cara Irina Gabriela, Murariu Florin, Stoica Florina, Albu Aida, Tallarita Alessio Vincenzo, Caruso Gianluca
Department of Food Technology, 'Ion Ionescu de la Brad' Iasi University of Life Sciences, 700490 Iasi, Romania.
Research Institute for Agriculture and Environment, 'Ion Ionescu de la Brad' University of Life Sciences, 700490 Iasi, Romania.
Plants (Basel). 2024 Oct 5;13(19):2799. doi: 10.3390/plants13192799.
The by-products of the extraction of sea buckthorn ( L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the 'L' and 'a' colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of powder addition, compared to the untreated control. The opposite trend was shown by the 'b' colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.
沙棘（L.）浓缩汁提取的副产品可能是白巧克力生产中的一种功能性食品成分，因为它是生物活性化合物的丰富来源。评估了两种类型的副产品（含油或不含油）与三种不同浓度（5%、10%和15%）的因子组合产生的六种处理对巧克力的流变学、品质、颜色、抗氧化和矿物质特性的影响。与未处理的对照相比，添加15%的全粉导致最大硬度、总剪切能、剪切能、内聚性、胶粘性、干物质和ABTS的最高值，但两种最高浓度的脱脂粉导致蛋白质含量增加。添加全粉总是会提高脂肪含量。与未处理的对照相比，随着粉添加量的增加，“L”和“a”颜色成分以及总类胡萝卜素、β-胡萝卜素、番茄红素和维生素C均增加。“b”颜色成分和pH值呈现相反的趋势，而多酚和抗氧化活性在脱脂粉中达到更高的值。与未处理的对照相比，添加15%的副产品粉后钾含量降低，而钙和镁含量增加。与未处理的对照相比，添加15%的全粉使巧克力中的磷含量增加，这与脱脂粉对磷和锌的影响相反。沙棘副产品的应用凸显了制造具有高营养价值的创新功能性食品（如巧克力）的巨大潜力。
