The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context

• Published in: Plants (Basel) Vol. 13; no. 19; p. 2799
• Main Authors: Murariu, Otilia Cristina, Lipșa, Florin Daniel, Cârlescu, Petru Marian, Frunză, Gabriela, Ciobanu, Marius Mihai, Cara, Irina Gabriela, Murariu, Florin, Stoica, Florina, Albu, Aida, Tallarita, Alessio Vincenzo, Caruso, Gianluca
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.10.2024; MDPI
• Subjects: Algae; Antioxidants; Ascorbic acid; Berries; Bioactive compounds; Biological activity; Buckthorn; By products; Byproducts; Carotene; Carotenoids; Chocolate; Chocolate industry; Circular economy; Cocoa; Color; colour; Comparative analysis; Composition; Dietary restrictions; Dry matter; Economic aspects; Environmental impact; Evaluation; Fatty acids; Flavonoids; Food products; Food quality; Food sources; Fruit juices; functional food; Functional foods; Functional foods & nutraceuticals; Hippophae rhamnoides; Hippophae rhamnoides L; innovative products; Lycopene; Magnesium; Manufacturing; Milk; Nutrient content; Nutritional aspects; Nutritive value; Oils & fats; Plant layout; Polyphenols; Powder; Product development; Rheological properties; Rheology; Sugar; Technology application; Viscosity; Yield stress; β-Carotene; Romania; Europe; mineral composition; colour; antioxidants; Hippophae rhamnoides L; rheological properties; functional food; innovative products
• ISSN: 2223-7747; 2223-7747
• DOI: 10.3390/plants13192799

The by-products of the extraction of sea buckthorn ( L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the 'L' and 'a' colour component as well as total carotenoids, β-carotene, lycopene, and vitamin C increased with the rise of powder addition, compared to the untreated control. The opposite trend was shown by the 'b' colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.