Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes
This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evalu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004302 |
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| author | Marleni Medina-Mendoza Diner Mori-Mestanza Roberth E. Iliquín-Fernández Ilse S. Cayo Colca Efraín M. Castro-Alayo César R. Balcázar-Zumaeta |
| author_facet | Marleni Medina-Mendoza Diner Mori-Mestanza Roberth E. Iliquín-Fernández Ilse S. Cayo Colca Efraín M. Castro-Alayo César R. Balcázar-Zumaeta |
| author_sort | Marleni Medina-Mendoza |
| collection | DOAJ |
| description | This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evaluate the effects of CT (16, 20, and 24 h), FD concentration (2 %, 6 %, and 10 %), and SIO levels (1 %, 3 %, and 5 %) on the physicochemical properties of the chocolates. Results revealed that CTs of 16 and 20 h, combined with higher SIO concentrations (5 %), significantly enhanced antioxidant activity. Among the formulations, blackberry-enriched chocolate achieved the highest DPPH and ABTS antioxidant values, measuring 518.0 and 200.7 μmol Trolox/g D.W., respectively. The highest total phenolic content was observed with the addition of 10 % FD and 5 % SIO after 16 h of conching. Key interactions between CT and ingredient composition (FD and SIO) significantly influenced rheological properties, texture, and particle size distribution. These findings underscore the potential of integrating nutrient-rich natural ingredients and utilizing RSM to optimize the production of functional dark chocolates with enhanced antioxidant attributes. |
| format | Article |
| id | doaj-art-63bc56f40cd74da4a48d68ce2034a33f |
| institution | Matheson Library |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-63bc56f40cd74da4a48d68ce2034a33f2025-07-26T05:24:13ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-0122102059Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributesMarleni Medina-Mendoza0Diner Mori-Mestanza1Roberth E. Iliquín-Fernández2Ilse S. Cayo Colca3Efraín M. Castro-Alayo4César R. Balcázar-Zumaeta5Escuela de Posgrado, Programa Doctoral en Ciencias para el Desarrollo Sustentable, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Chachapoyas, 01001, Peru; Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruEscuela de Posgrado, Programa Doctoral en Ciencias para el Desarrollo Sustentable, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Chachapoyas, 01001, Peru; Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruEscuela de Posgrado, Programa Doctoral en Ciencias para el Desarrollo Sustentable, Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Chachapoyas, 01001, PeruFacultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Amazonas, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, PeruInstituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru; Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Piura, Jr. Tacna 748, Piura, Peru; Corresponding author. Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.This study aimed to develop dark chocolates enriched with freeze-dried berry by-products (FD) from goldenberry (Physalis peruviana) and blackberry (Rubus floribundus), as well as sacha inchi oil (SIO), by employing varying conching times (CT). Response Surface Methodology (RSM) was utilized to evaluate the effects of CT (16, 20, and 24 h), FD concentration (2 %, 6 %, and 10 %), and SIO levels (1 %, 3 %, and 5 %) on the physicochemical properties of the chocolates. Results revealed that CTs of 16 and 20 h, combined with higher SIO concentrations (5 %), significantly enhanced antioxidant activity. Among the formulations, blackberry-enriched chocolate achieved the highest DPPH and ABTS antioxidant values, measuring 518.0 and 200.7 μmol Trolox/g D.W., respectively. The highest total phenolic content was observed with the addition of 10 % FD and 5 % SIO after 16 h of conching. Key interactions between CT and ingredient composition (FD and SIO) significantly influenced rheological properties, texture, and particle size distribution. These findings underscore the potential of integrating nutrient-rich natural ingredients and utilizing RSM to optimize the production of functional dark chocolates with enhanced antioxidant attributes.http://www.sciencedirect.com/science/article/pii/S2666154325004302BerriesBioactive compoundsConchingEnrichmentAnd response surface methodology |
| spellingShingle | Marleni Medina-Mendoza Diner Mori-Mestanza Roberth E. Iliquín-Fernández Ilse S. Cayo Colca Efraín M. Castro-Alayo César R. Balcázar-Zumaeta Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes Journal of Agriculture and Food Research Berries Bioactive compounds Conching Enrichment And response surface methodology |
| title | Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes |
| title_full | Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes |
| title_fullStr | Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes |
| title_full_unstemmed | Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes |
| title_short | Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes |
| title_sort | optimizing dark chocolate production effect of conching time berry by products and sacha inchi oil on antioxidant attributes |
| topic | Berries Bioactive compounds Conching Enrichment And response surface methodology |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325004302 |
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