Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

Autores
Alvarez Gaona, Izmari Jasel; Fanzone, Martín Leandro; Chirife, Jorge; Ferreras Charro, Rebeca; García Estévez, Ignacio; Escribano Bailón, María Teresa; Galmarini, Mara
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fuente
Food Research International 179 : 113971. (March 2024)
Materia
Compuestos Fenólicos
Propiedades Organolépticas
Chocolate
Vino Tinto
Arándanos
Phenolic Compounds
Organoleptic Properties
Red Wines
Blueberries
Temporal Dominance of Sensation (TDS)
Blueberry Powders
Cabernet Sauvignon
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/27172
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oai_identifier_str oai:localhost:20.500.12123/27172
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powdersAlvarez Gaona, Izmari JaselFanzone, Martín LeandroChirife, JorgeFerreras Charro, RebecaGarcía Estévez, IgnacioEscribano Bailón, María TeresaGalmarini, MaraCompuestos FenólicosPropiedades OrganolépticasChocolateVino TintoArándanosPhenolic CompoundsOrganoleptic PropertiesRed WinesBlueberriesTemporal Dominance of Sensation (TDS)Blueberry PowdersCabernet SauvignonCabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaFil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaFil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaFil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; EspañaFil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaElsevier2026-07-28T14:48:03Z2026-07-28T14:48:03Z2024-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27172https://www.sciencedirect.com/science/article/abs/pii/S09639969240004130963-9969 (impresa)1873-7145 (en línea)https://doi.org/10.1016/j.foodres.2024.113971Food Research International 179 : 113971. (March 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-09-24T11:43:36Zoai:localhost:20.500.12123/27172instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-09-24 11:43:36.701INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
spellingShingle Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
Alvarez Gaona, Izmari Jasel
Compuestos Fenólicos
Propiedades Organolépticas
Chocolate
Vino Tinto
Arándanos
Phenolic Compounds
Organoleptic Properties
Red Wines
Blueberries
Temporal Dominance of Sensation (TDS)
Blueberry Powders
Cabernet Sauvignon
title_short Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_fullStr Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_full_unstemmed Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
title_sort Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders
dc.creator.none.fl_str_mv Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara
author Alvarez Gaona, Izmari Jasel
author_facet Alvarez Gaona, Izmari Jasel
Fanzone, Martín Leandro
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara
author_role author
author2 Fanzone, Martín Leandro
Chirife, Jorge
Ferreras Charro, Rebeca
García Estévez, Ignacio
Escribano Bailón, María Teresa
Galmarini, Mara
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Compuestos Fenólicos
Propiedades Organolépticas
Chocolate
Vino Tinto
Arándanos
Phenolic Compounds
Organoleptic Properties
Red Wines
Blueberries
Temporal Dominance of Sensation (TDS)
Blueberry Powders
Cabernet Sauvignon
topic Compuestos Fenólicos
Propiedades Organolépticas
Chocolate
Vino Tinto
Arándanos
Phenolic Compounds
Organoleptic Properties
Red Wines
Blueberries
Temporal Dominance of Sensation (TDS)
Blueberry Powders
Cabernet Sauvignon
dc.description.none.fl_txt_mv Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
EEA Mendoza
Fil: Alvarez Gaona, Izmari Jasel. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Chirife, Jorge. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Ferreras Charro, Rebeca. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: García Estévez, Ignacio. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Escribano Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles; España
Fil: Galmarini, Mara. Universidad Católica Argentina (UCA). Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Galmarini, Mara. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina
description Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
publishDate 2024
dc.date.none.fl_str_mv 2024-03
2026-07-28T14:48:03Z
2026-07-28T14:48:03Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/27172
https://www.sciencedirect.com/science/article/abs/pii/S0963996924000413
0963-9969 (impresa)
1873-7145 (en línea)
https://doi.org/10.1016/j.foodres.2024.113971
url http://hdl.handle.net/20.500.12123/27172
https://www.sciencedirect.com/science/article/abs/pii/S0963996924000413
https://doi.org/10.1016/j.foodres.2024.113971
identifier_str_mv 0963-9969 (impresa)
1873-7145 (en línea)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Research International 179 : 113971. (March 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.754232

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