Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate

Petar Jovanović, Biljana Pajin, Ante Lončarić, Antun Jozinović, Jovana Petrović, Aleksandar Fišteš, Danica Zarić, Vesna Tumbas Šaponjac, Đurđica Ačkar and Ivana Lončarević ()
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Petar Jovanović: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Biljana Pajin: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Ante Lončarić: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Antun Jozinović: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Jovana Petrović: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Aleksandar Fišteš: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Danica Zarić: Innovation Centre of the Faculty of Technology and Metallurgy Ltd., University of Belgrade, 11120 Belgrade, Serbia
Vesna Tumbas Šaponjac: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
Đurđica Ačkar: Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Ivana Lončarević: Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia

Sustainability, 2022, vol. 14, issue 21, 1-13

Abstract: White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly ( p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly ( p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.

Keywords: white chocolate; whey; blueberry polyphenols; rheology; textural characteristics; melting behavior; color; antioxidant capacity; oxidation stability; sensory characteristics (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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