Enhancing the Biological Properties of White Chocolate: Moringa oleifera Leaf Extract as a Natural Functional Ingredient

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 359 - 359

Published: Jan. 22, 2025

Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential incorporating leaves or respective extracts into white chocolate to enhance biological and sensory properties as lacks beneficial compounds found in cocoa. In this study, a phenolic-rich extract was obtained from leaf powder, phenolic composition were characterised. The displayed good antioxidant capacity, especially against ABTS radical (IC50 = 162.0 mg/L). Additionally, it exhibited strong inhibitory α-amylase β-glucosidase, achieving average inhibition rates 79.9% 98.0%, respectively. main identified included catechin (0.211 mgcompound/gextract), caffeic acid (0.056 quercetin (0.031 mgcompound/gextract). White samples fortified with 1% 3% M. extract, resulting increased oxidative stability. All formulations microbiologically safe, sample containing showed highest DPPH after 15 days storage higher delay autoxidation lipids over time. fortification has transform functional product rich antioxidants, providing health benefits value.

Language: Английский

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Research Progress of Flavonoids in Spinal Cord Injury: Therapeutic Mechanisms and Drug Delivery Strategies

Phytotherapy Research, Journal Year: 2025, Volume and Issue: unknown

Published: April 2, 2025

Spinal cord injury (SCI) is a serious neurological disease with an extremely high disability rate. Most patients show loss of motor and sensory functions below the level injury. Current treatment protocols are based on early surgical decompression pharmacotherapy. However, efficacy these interventions suboptimal. Due to its complex pathophysiological mechanisms difficulty central nervous system (CNS) regeneration, exploring effective therapeutic remains daunting. Flavonoids secondary metabolites unique plants that have attracted attention in recent years for their potential now commonly used inflammation, tumors, other diseases. For SCI, related studies still exploring; some compounds, such as quercetin, fisetin, hesperetin, shown good anti-inflammatory anti-apoptotic properties, which help restore function injured spinal cord. flavonoids exhibit certain disadvantages, including poor solubility, low bioavailability, inability achieve long-term controlled release. Some proposed drug delivery strategies-including nanoparticles, hydrogels, collagen scaffolds-to enhance efficacy. In this paper, we summarize strategies SCI by searching relevant literature propose future research directions provide new ideas multimodal SCI.

Language: Английский

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Factors affecting consumer perception and acceptability of chocolate beverages

LWT, Journal Year: 2024, Volume and Issue: 201, P. 116257 - 116257

Published: May 27, 2024

The factors influencing consumer acceptability of hot cocoa-based beverages prepared with pure cocoa powders were studied. Five samples originating from various regions selected, including both alkalized and non-alkalized (natural) powders, regular fat-reduced powders. Sensory evaluation the was conducted using a 5-point just-about-right (JAR) scale 9-point hedonic scale, total 116 participants involved in study. Principal Component Analysis (PCA) highlighted relationship between alkalization, fat content, phenolic composition. Alkalized received higher scores than natural ones color (6.9 vs 5.6), smell (5.9 5.7), flavor (5.8 4.9), texture (6.0 5.7) overall 5.2), all categories, while low-fat evaluated less favorably powder (6.6 5.8), (6.3 5.4), 4.8), (6.2 5.6) (6.1 5.1). Additionally, A content above 30 g GAE/kg d.w. resulted decreased preference. Comprehensive insights on effect reduction alkalization process physicochemical sensory properties are provided, contributing to intricate array products. It is important note that origin may also influence composition, underscoring need for further studies explore this variable.

Language: Английский

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Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101651 - 101651

Published: July 16, 2024

Cocoa can undergo an alkalization process to enhance its color and solubility. It reduces astringency alters composition, particularly in the phenolic compound content, which is related cocoa health benefits. This study aimed investigate impact of on composition seven commercial powders. A liquid chromatography-based metabolomic approach was employed assess metabolic differences between alkalized non-alkalized Supervised orthogonal partial least squares discriminant analysis (OPLS-DA) used identify most discriminating variables groups. feature-based molecular network (FBMN) explore chemical space. Three hundred forty-seven metabolites were obtained as discriminant, among 60 tentatively annotated. Phenolic compounds, lysophosphatidylethanolamines, amino acids, their derivatives significantly reduced cocoas. In contrast, fatty acids increased with alkalization. Despite variability cocoas, chemometrics allowed elucidation alterations induced specifically by composition.

Language: Английский

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