Development of new chocolate formulations by incorporating spray-dried and liposomal encapsulates of ground ivy polyphenolic extract (Glechoma hederacea L.)

Šeremet, Danijela; Tuzla, Barbara; Vrsaljko, Domagoj; Vukosav, Petra; Mišić Radić, Tea; Kuzmić, Sunčica; Žižek, Krunoslav; Sokač, Katarina; Mandura Jarić, Ana; Vojvodić Cebin, Aleksandra; Komes, Draženka (2025) Development of new chocolate formulations by incorporating spray-dried and liposomal encapsulates of ground ivy polyphenolic extract (Glechoma hederacea L.). Food Chemistry, 480 . ISSN 0308-8146

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Abstract

In present study, innovative chocolates with spray-dried and liposomal encapsulates of ground ivy extract were developed. Encapsulates, whose morphology was studied by scanning electron (SEM) and atomic force (AFM) microscopy, were incorporated into chocolate in two ways – by direct addition into prepared chocolate mass and by addition of cocoa butter in which the encapsulates were previously homogenized. Chocolates were characterized by determination of bioactive profile and release kinetics of encapsulated polyphenols simulating in vitro digestion. Physical characterization included determination of rheological, textural and melting parameters, while sensory analysis evaluated appearance, acoustics, texture and taste. Chocolates were enriched with ground ivy polyphenols, including chlorogenic, rosmarinic acid and rutin. Prior homogenization of encapsulates in cocoa butter resulted in decrease in Casson yield stress and viscosity of chocolates, but also in higher sensory evaluations of visual appearance. The maximum melting temperature of chocolates remained within the narrow range 30.4 - 31.6 °C.

Item Type:	Article
Uncontrolled Keywords:	bioactive characterization; enriched chocolate; encapsulation; melting properties; rheological characterization; textural properties
Subjects:	BIOTECHNICAL SCIENCES BIOTECHNICAL SCIENCES > Food Technology BIOTECHNICAL SCIENCES > Food Technology > Food Chemistry BIOTECHNICAL SCIENCES > Food Technology > Nutrition
Divisions:	Division for Marine and Enviromental Research
Projects:	Project title Project leader Project code Project type Formuliranje inkapsuliranih sustava bioaktivnih sastojaka tradicionalnih biljnih vrsta: trave ive i dobričice namijenjenih razvoju inovativnih funkcionalnih prehrambenih proizvoda-FUNCBIOCAP Draženka Komes; Krunoslav Žižek; Vesna Benković; Sofia Ana Blažević; Anica Horvat Knežević; Arijana Martinić; Joško Barbarić IP-2019-04-5879 HRZZ
Depositing User:	Petra Vukosav
Date Deposited:	12 Dec 2025 09:49
URI:	http://fulir.irb.hr/id/eprint/10421
DOI:	10.1016/j.foodchem.2025.143907

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