Processes, Год журнала: 2025, Номер 13(5), С. 1431 - 1431

Опубликована: Май 7, 2025

Expanding the range of healthy food products is one most promising areas in field science. In recent years, there has been an active development global trend functional nutrition aimed at strengthening general health, as well preventing common non-communicable diseases and metabolic disorders. Chocolate, occupying a leading position among confectionery products, continues to demonstrate steady growth consumption on scale, which due its unique taste sensory properties. Modern trends industry are further improving composition properties chocolate, makes it object for scientific research innovative developments. This review devoted systematization study modern developing types chocolate that meet principles nutrition. The paper considers potential bioactive components, such polyphenols, probiotics, prebiotic dietary fiber, polyunsaturated fatty acids, plant extracts, use functionalization chocolate. These compounds have pronounced antioxidant, anti-inflammatory, antimicrobial, cardioprotective Particular attention paid role components cocoa prevention chronic diseases, cardiovascular system, cognitive functions, normalizing intestinal microbiota. addition, production technologies solutions creating with improved consumer considered. relevance these developments growing demand combine high qualities functionality, opens up new opportunities health-oriented

Язык: Английский