添加精油的黑巧克力的氧化稳定性和物理化学变化
Luz Quispe-Sanchez1, Marilu Mestanza1, Manuel Oliva-Cruz1
1Instituto de Investigación para El Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru.
Heliyon
|July 28, 2023
概括
来自Cymbopogon citratus的精油可以改善黑巧克力.
科学领域:
- 食品科学与技术 食品科学与技术
- 自然产品 化学 化学
背景情况:
- 黑巧克力对脂质氧化的敏感性限制了它的保质期.
- 精油 (EO) 是天然化合物,具有潜在的抗氧化特性.
研究的目的:
- 评估特定精油对黑巧克力氧化稳定性和物理化学性质的影响.
- 为了确定最佳度以提高巧克力质量.
主要方法:
- 来自Cymbopogon citratus,Pimpinella anisum和Mintostachys mollis的精油的化学表征.
- 在不同度 (10,12,14μL/500g) 的70%可可黑巧克力中加入EO.
- 评估氧化稳定性,抗氧化能力,硬度,微观结构,质和融化性能.
主要成果:
- 在25°C下,Cymbopogon citratus EO在10μL/500g的剂量显著改善了90天的氧化稳定性.
- 较高的EO度 (12,14μL/500g) 促进了脂质氧化.
- 精油的添加增强了抗氧化能力,改变了风湿学,热学和微观结构的特性.
结论:
- 精油可以增强黑巧克力的物理化学特性,包括氧化脂肪的稳定性.
- 优化的EO添加可以延长黑巧克力的保质期.
- 辛波波贡香精油显示在深巧克力配方方面具有前景.
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