Azab Dina E H, Altamim Ebtehal A, Soliman Tarek N, Nasser Sahar A, Zahran Hamdy A
Food Technology Department, Food Industries and Nutrition Research Institute National Research Centre Cairo Egypt.
College of Sport Sciences and Physical Activity Princess Nourah Bint Abdulrahman University Riyadh Kingdom of Saudi Arabia.
Food Sci Nutr. 2025 Sep 7;13(9):e70827. doi: 10.1002/fsn3.70827. eCollection 2025 Sep.
This study developed a vegan chocolate spread using spray-dried plant-based milk powders (soy, lentil, and rice), fortified with nano-liposomal vitamin D3 and an oleogel-balanced omega fatty acid to enhance nutritional quality. The plant-based milk powders exhibited high protein (up to 26.8% in soy), fiber, and micronutrients. They were successfully incorporated into chocolate spreads, yielding products with a favorable texture and sensory acceptance comparable to commercial spreads. Nano-liposomal encapsulation of vitamin D3 achieved high encapsulation efficiency (94.2%), uniform nanoscale particle size (average 112 nm), and robust stability, ensuring effective vitamin delivery throughout storage. The oleogel, formulated from a blend of almond, coconut, avocado, red palm, and flaxseed oils, significantly improved the omega-3 to omega-6 fatty acid ratio (from 1:15 to 1:4.7) and provided enhanced oxidative stability, as confirmed by Rancimat testing. Sensory evaluation indicated that the fortified spreads maintained desirable flavor, mouthfeel, and overall acceptability. These results demonstrate that combining plant-based milk powders, nano-liposomal vitamin D3, and a balanced oleogel can produce a sustainable, nutritious, and appealing vegan chocolate spread. This approach offers a promising alternative for health-conscious consumers seeking functional, plant-based confectionery products.
本研究利用喷雾干燥的植物基奶粉（大豆、扁豆和大米）开发了一种纯素巧克力酱，并用纳米脂质体维生素D3和一种油凝胶平衡的ω脂肪酸进行强化，以提高营养品质。植物基奶粉含有高蛋白（大豆中高达26.8%）、纤维和微量营养素。它们成功地被添加到巧克力酱中，得到的产品质地良好，感官接受度与市售巧克力酱相当。维生素D3的纳米脂质体包封实现了高包封效率（94.2%）、均匀的纳米级粒径（平均112纳米）和强大的稳定性，确保在整个储存过程中维生素的有效递送。由杏仁油、椰子油、鳄梨油、红棕榈油和亚麻籽油混合而成的油凝胶显著改善了ω-3与ω-6脂肪酸的比例（从1:15提高到1:4.7），并如Rancimat测试所证实的那样提供了更高的氧化稳定性。感官评价表明，强化后的巧克力酱保持了理想的风味、口感和整体可接受性。这些结果表明，将植物基奶粉、纳米脂质体维生素D3和平衡的油凝胶结合起来，可以生产出一种可持续、营养且吸引人的纯素巧克力酱。这种方法为寻求功能性植物基糖果产品的健康意识消费者提供了一个有前景的选择。
