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International Journal of Bioprinting Innovative manufacturing of ω-3-enriched chocolate
Figure 9. The bioaccessibility index (BI) of chocolate samples. Different letters (a–c) above the bars for each chocolate sample indicate significant differences
(p < 0.05; n = 3). Abbreviations: TPC: Total phenolic content; ABTS: 2,2ʹ-azino-bis (3-ethylbenzothiazoline6- sulphonic acid); DPPH: 2,2-diphenyl-1-
picrylhydrazyl radical scavenging activity; CUPRAC: Copper-reducing antioxidant capacity.
Figure 10. In vitro release profile of ω-3-sodium alginate (SA)-coated chocolate and ω-3-mixed chocolate. (A) Absorption spectra of ω-3 at different
conditions. (B) Calibration curve of ω-3. (C and D) Release profile of ω-3 from ω-3-SA microparticle (MP)-coated chocolate (C) and ω-3-mixed chocolate
(D). All the values were calculated based on the averages of three experiments (n = 3), and the errors were less than 5%).
Volume 10 Issue 6 (2024) 385 doi: 10.36922/ijb.3969
