Page 391 - IJB-10-6

International Journal of Bioprinting Innovative manufacturing of ω-3-enriched chocolate

131.33 and 242.93 J/g; the ΔH values of dark chocolate This finding was due to the lower amount of ω-3 in the
samples increased with the addition of ω-3 and ω-3-SA coated chocolate compared to the mix and the coating of
(Table 3). The T of pure chocolate used in this study was the ω-3 with SA. The decrease in T is likely caused by the
m
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35.80°C. The T values for chocolate mixed with ω-3 and changes in the thermal properties of the ω-3 oil. In studies
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chocolate coated with ω-3 were measured as 32.41 and where particles were added to chocolate, no significant
33.46°C, respectively. Similar results were noted for the change in the T of chocolate was noted. 48,58 Similarly,
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T of pure chocolate, as noted in the literature. Another adding ω-3 into chocolate did not significantly change its
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m
study reported that crystalline chocolate exhibits a thermal properties.
T range of 33.8–35°C ; this value is similar to our finding,
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m
i.e., approximately 35.8°C. The increased melting behavior 3.8. Total phenolic content and antioxidant capacity
of chocolate samples
of chocolate after extrusion can be attributed to continuous The changes in the TPC and antioxidant capacity of
crystallization into the more stable beta form. 6
chocolate samples are provided in Figure 8. The initial TPC
The addition of ω-3 reduced the T of chocolate. of pure chocolate, ω-3-coated, and ω-3-mixed chocolate
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Studies have demonstrated that T decreases when ω-3 is samples were 602.82 ± 4.68, 727.27 ± 5.68, and 692.50 ±
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added to chocolate. No significant change was observed in 3.16 mg GAE/100 g dw, respectively; the TPC of the ω-3-
the chocolate coated with SA compared to pure chocolate. coated and mixed chocolate samples were also significantly
Table 3. Melting characteristics of chocolate samples.
Chocolate sample T onset (°C) T peak (°C) T (°C) ΔH (J/g)
end
Pure chocolate 28.88 35.80 42.19 131.33
ω-3-mixed chocolate 26.72 32.41 35.15 242.93
ω-3-SA MP-coated chocolate 25.26 33.46 36.07 239.76

Abbreviations: T onset : Onset temperature; T peak : Peak temperature; T : End of melting temperature ΔH: Energy required for the complete melting of the
end
samples; SA: Sodium alginate; MP: microparticle.

Figure 8. Changes in total phenolic content (TPC) and antioxidant capacity during in vitro gastrointestinal digestion. Vertical bars represent the standard
deviation of each data point (n = 3). Different letters (a–d) above the bars for each chocolate sample indicate significant differences (p < 0.05) among the
digestion phases. Abbreviations: TE: Trolox equivalent; GAE: Gallic acid equivalent; ABTS: 2,2ʹ-azino-bis (3-ethylbenzothiazoline6- sulphonic acid);
DPPH: 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity; CUPRAC: Copper-reducing antioxidant capacity.

Volume 10 Issue 6 (2024) 383 doi: 10.36922/ijb.3969